Evening star., 1933-06-16
= PRINGTIME food needs are a

with cold dishes predominating
~ If cold dishes are served, they
must be as crisp and cold, and as
fresh as refrigerator and ingenuity can
make them. Chilled drinks in frosted
glasses, crisp cool salads, tempting cold
meats and dessert right from the Ice
box are all extremely refreshing. At
tractive garniSheS help, so do dlSneS
that are different
Cooking has always been thought OF
as preparation of food by heat, but now
we can add to this method preparation
by cold, and make the longtime
process a cold one. Never does one ap-
preciate having food cold as much as
when the weather begins to be warm,
and never does one appreciate having
delicious meals with as little effort as
possible as when the days are warm
and the whole out-of-doors beckons
one.
Whether vegetables come from your
own garden or from the market, they
can be prepared in the cool of the
morning. put into the refrigerator, and
forgotten until you are ready to serve.
The same thing applies to chilled soup,
meat, and dessert. Menus can best be
prepared for a whole week ahead OF
time. By doing that you can take ad-
vantage of bargains. Planning also
d lOI VI WdSlc IluiC oilOp-
ping. Scalloped dishes and casSerOleS
of many sorts may be assembled early
and placed in your mechanical refrig-
orator until time to go into the oven.
Even your meats may be made ready
for cooking during the early part OF
the day.
Mechanical Refrigerator.
A good refrigerator adequately iced,
or mechanical one, will keep your
food safely, but with little co-opera-
tlon on your part you can expect more
than this of q mechanical. refrigerator.
AS to how long food will keep fresh in
a mechanical refrigerator depends upon
the condition of the food when it is
placed in the cabinet. For instance,
the simple matter of removing imper-
feet berries from the box, or bad spots
from tomatoes, will greatly lengthen
the time you may expect to keep them.
The primary and principal function
of mechanical refrigerator Is the
preservation of food, but in addition to
this 1t offers means of preparing
many tempting and unusual dishes
quickly and easily. 1t is particularly
helpful to have in the kitchen during
the Summer months, when the great
outdoors is calling and when hours
spent in the kitchen are not very
pleasant.
The care of mechanical refrigerator
Is really simple matter. Although the
air in the cabinet Is comparatively dry,
there Is. of course, some moisture pres
ent In 1t. During the operation of the
refrigerator, part of this moisture will
be deposited upon the sides of the cool
ing unit, where it freezes as frost. 1t
might seem that this cool white frost
rUnYY1d old in, rafr I,,,< ;,,et he
opposite is true. The frost acts as an
insulator, and the heat from the cabinet
cannot be removed into the cooling unit
SO readily. For this reason the me
chanical refrigerator must be defrosted
periodically. Just how often this is
necessary will depend upon the amount
of moisture in the air, the quantity of
moist food stored in the box. the
temperature of the room, and the num-
Der of times the cabinet door is opened.
Read the directions for the method of
defrosting and caring for your re-
frigerator. Each manufacturer has
worked out the methods which he has
found best for his refrigerator.
Cold Meats and Fish.
Chicken supreme-Cembine one and
one-half cupfuls Of cold diced chicken
with three-fourths cupful Of crushed
pineapple, drained, and half cupful
of pecan meats chopped fine. Whip
half pint of heavy cream until it will
hold its shape, fold in one cupful OF
mayonnaise, then combine the two mix
lures. Turn into the freezing tray and
freeze for two and one-half to three
and one-half hours.
Jellied veal-Cover one veal knuckle
with cold water, bring to the boiling
point and simmer gently, skimming
when necessary. Add two slices OF
onion. one blade of mace, a bay leaf.
six peppercorns, and salt to taste. Cook
until the meat falls from the bones.
Take out the bones, shred the meat and
reduce the liquid by boiling to just
enough to cover the meat. Pour little
of the liquid into a wet mold. When
# begins to jell. arrange slices of hard
cooked eggs and rings Of green pepper:
Put in the meat and pour the rest OF
the LIQUID over. Let chill until set.
Shrimps in Jelly.-Shrimps In lemon
Jelly make a delicious appetizer. or,
served in lettuce cups, they give a
colorful and dainty salad. The pale
yellow of the jelly, the pink delicacy OF
the shrimps. the deeper yellow color
of the mayonnaise, and the lettuce. col
ored like seaweed seen through water,
what would be more cool and refresh
ing? Make the lemon jelly quite tart.
Arrange the shrimps in shallow dish
and cover with the jelly. CONCEAL and
cut in squares It is very delicious
when served with squares OF tomato
Jelly alternating In the glass or on the
lettuce leaves, or by itself.
Cold Salads.
You need spend only short time
in the cool of the morning preparing
desserts and salads. which may then