tempting ...
different ...
easy to make....
International Harvester
REFRIGERATOR
RECIPES
REFRIGERATOR RECIPES
with Results
In this booklet are refrigerator recipes and suggestions which we have developed to make your menus more tempting and varied ... to make meal planning easier. All have been tried, tested, and checked. Included are recipes for sparkling beverages, luscious desserts, and refreshing salads. If you want to see your children race to the table ... if you want to see pleasure written all over your husband’s face ... if you value your reputation as a hostess, with a talent for the unusual in food, use these recipes. We can vouch for the results!
They’re so easy-to-make, you can whip them up with a minimum of effort. And they’re so tempting to look at, that eyes open ... mouths water ... at the very sight of them. They really make mealtime the best time of the day. When you see how usable these recipes are, you’ll keep this booklet right near your IH refrigerator ... to be used constantly!
Should you have any questions or problems, please write us. Remember that we in the Home Economics Department are at your service—just like your IH Refrigerator—all the time!
Sincerely,
Home Economist
International Harvester Company
180 North Michigan Avenue
Chicago 1, Illinois
Copyright 1950, International Harvester Company
FROSTY BEVERAGES
With your International Harvester Refrigerator to provide you with a generous supply of ice cubes, you will be serving many cooling, colorful beverages in the summer time. Here are some suggestions for making these mid-afternoon and evening pick-ups especially refreshing.
ICE CUBES FOR COLD DRINKS
Use either crushed or whole cubes. Crushed ice cools beverages more quickly; cubes last longer and add a pleasant tinkle.
FANCY ICE CUBES
Freeze curls of lemon or orange peel, maraschino cherries with stems, or sprigs of mint, a raspberry or strawberry in ice cubes.
Freeze leftover fruit drinks in the ice-cube trays to serve in iced tea or other beverages.
For fancy cubes, freeze the cubes slowly to prevent cloudiness and expansion. If fruit is to be frozen in the cube, fill tray ⅓ full of liquid, partially freeze and add fruit. Allow to freeze into position. Add water to within ¼ inch of top of tray and finish freezing.
Freeze punch in cubes or in a block—ideal for chilling the punch bowl and cooling the beverage. Children will love these frozen cubes of sweet fruit flavor if sticks are inserted in the mixture when nearly frozen so they will resemble frozen suckers.
TO FROST RIMS OF GLASSES
Put lemon juice into a shallow dish. Sift superfine granulated or powdered sugar onto a plate—about ¼ inch deep. Invert each glass in the lemon juice. Lift out of juice, place into the sugar for a minute. Lift carefully out of the sugar so as not to jar the sugar coating which has formed on the rim. Place in the refrigerator until “set.” Fill glasses with the beverage, being careful not to disturb the frost.
USE OF SYRUPS
Keep several kinds of syrups on hand in your refrigerator. Leftover syrup from canned fruit makes a delicious base for chilled fruit beverages.
PLAIN SUGAR SYRUP
1 cup sugar
1 cup water
Combine sugar and water, boil 5 minutes, cool and store in refrigerator; can be used for iced tea and fruit drinks.
CHOCOLATE SYRUP
½ cup cocoa or 2 squares unsweetened chocolate
1 cup sugar
1 cup water
⅛ teaspoon salt
1½ teaspoons vanilla
Combine cocoa, sugar, water and cook over low heat about 5 minutes, or until thickened. Cool. Add salt and vanilla. Store in refrigerator. Chocolate syrup is ideal for milk drinks.
PUNCH-TEA BASE
2 teaspoons tea
2 cups boiling water
1 cup sugar
1 cup orange juice
½ cup lemon juice
½ cup cold water
1 quart chilled ginger ale
Pour boiling water over tea. Cover and allow to stand 3 minutes. Strain over sugar. Stir until sugar is dissolved. Cool. Add orange and lemon juices and cold water. Ice well. Add ginger ale just before serving punch. Base can be stored in refrigerator for later use. Yield: 10 to 12 servings.
CRANBERRY ORANGE PUNCH
¼ cup sugar
¾ cup water
One 6-oz. can frozen orange juice
1 bottle (1 pint) cranberry juice
2 tablespoons lemon juice
Red food coloring
1 cup ginger ale
Add water to sugar; place over heat and bring to a boil, dissolving sugar. Cool. Add frozen orange juice, cranberry juice, lemon juice and few drops food coloring. Mix well and chill. Just before serving add ginger ale. Yield: 1½ quarts.
FROSTY GINGER ALE PUNCH
2 quarts lime sherbet
2 quarts ginger ale
Add ginger ale to sherbet in a punch bowl. When sherbet has partially melted, serve in punch cups. Other flavor sherbets can be used. Serves 24.
STRAWBERRY FLOAT
One 1-lb. package frozen strawberries
½ pint strawberry ice cream
2 cups milk
Allow strawberries to thaw slightly. Sieve berries and add milk and ice cream. Stir until ice cream is partially melted. Serve in tall glasses. Yield: 1 quart.
PINEAPPLE FLUFF
2 eggs, separated
3 tablespoons sugar
1 cup milk
½ cup unsweetened pineapple juice
Beat egg yolks, add sugar and milk. Fold in stiffly beaten egg whites. Add pineapple juice and mix well. Pour into fruit juice glasses. Especially yummy for the kiddies! Yield: 4 servings.
Frozen Desserts
You can easily make delicious, smooth-textured frozen desserts in your International Harvester refrigerator. And you can add variations of your own choice. Fruits in season add a luscious taste as do flavors such as chocolate, coffee, maple, caramel, marshmallow or nuts. Having a supply of ice cream variations on hand in your refrigerator will be a convenience and will provide tempting treats for you and your family.
ICE CREAM
Ice cream frozen in a household refrigerator usually employs special ingredients such as whole eggs, egg yolks, gelatin, corn syrup, flour or cornstarch, or hot syrup poured over egg yolks or whites to counteract the formation of ice crystals. These ingredients add body and richness and contribute to the smoothness by producing finer ice crystals. They also increase the amount of air that can be incorporated, resulting in a greater volume. Combinations that are too sweet will not freeze firm in a refrigerator. A good proportion is 1 part sugar to 4 parts liquid.
To freeze ice cream, set the cold control for fast freezing (coldest position). Pour the mixture into the tray and place it on the bottom of the freezing compartment in contact with the refrigerated surface. Freeze until firm throughout. Remove the frozen mixture from the tray to a chilled bowl and break up the mixture with wooden spoon (a wooden spoon does not conduct heat from the hand as a metal one does). Work quickly. Beat with an electric mixer or a rotary beater until mass is free of hard lumps. Gently fold in egg whites or whipped cream. Return the mixture at once to the tray and place it in the freezing compartment. Moisten the bottom of tray to insure good contact and to hasten freezing. When frozen, reset cold control at midway between normal and coldest point to mellow ice cream until time to serve.
VANILLA ICE CREAM (Uncooked Base)
1 envelope gelatin
¼ cup cold water
1¾ cups milk, scalded
½ cup sugar
¼ teaspoon salt
2 teaspoons vanilla
1½ cups cream, whipped
Soften gelatin in cold water and dissolve in hot milk, Add sugar, salt and vanilla. Cool until slightly thickened. Fold in whipped cream. Pour in refrigerator tray and freeze 1 hour, or until mush-like in consistency. Turn into chilled bowl. Beat with rotary beater or electric mixer until smooth. Work quickly so mixture does not melt. Return to refrigerator tray to complete freezing. Yield: 6 to 8 servings.
VANILLA ICE CREAM (Cooked Base)
⅔ cup sugar
1½ tablespoons cornstarch
1½ cups top milk
2 eggs, separated
¼ teaspoon salt
2½ teaspoons vanilla
1 cup cream, whipped
Combine sugar and cornstarch in the top of a double boiler; gradually stir in milk. Cook over boiling water, stir constantly, until the mixture thickens. Cover and cook for 10 minutes. Stir a small portion of the hot mixture into the beaten egg yolks. Add yolks to remaining hot mixture. Cook over hot, not boiling, water; stir constantly for 3 minutes. Cool. Add vanilla and salt. Fold beaten egg whites into cooled custard. Pour into refrigerator tray and freeze until firm throughout. Remove to a chilled bowl. Beat with rotary beater or electric mixer until smooth. Work quickly so mixture does not melt. Fold in whipped cream. Return to refrigerator tray to complete freezing. Yield: 6 to 8 servings.
FROZEN PLUM PUDDING
1 square (1 ounce) unsweetened chocolate
3 tablespoons sugar
½ cup milk
½ cup chopped dates
½ cup currants
½ cup chopped pecans
1 egg separated
1 tablespoon sugar
1 teaspoon vanilla
1 cup cream, whipped
Melt chocolate with sugar and milk. Add dates, currants, pecans and cook over hot water until fruits are somewhat softened. Add beaten egg yolk. Chill this mixture in refrigerator. Whip egg white until stiff, add 1 tablespoon sugar. Fold into chocolate mixture. Add vanilla. Fold whipped cream into chocolate mixture. Set cold control at coldest setting; pour mixture into freezing tray and freeze until firm. Reset cold control at midway between normal and coldest point and allow pudding to mellow until serving time. Yield: 6 servings.
ICE CREAM CRUMB PIE
1½ cups chocolate cookie crumbs
1½ pints ice cream
¼ cup butter
¼ cup sugar
Roll thin chocolate wafers with rolling pin to make crumbs. Cream butter. Add crumbs and sugar. Mix well. Pack half the crumb mixture in freezing tray. Place in refrigerator to chill. Cover crumbs with ice cream; pack down well. Press remaining crumbs firmly on top. Return to refrigerator and freeze. If desired garnish with whipped cream before serving. Yield: 6 to 8 servings.
BUTTERSCOTCH SUNDAE SAUCE
1¼ cups brown sugar
¾ cup light corn syrup
¼ cup butter
¾ cup light cream
Combine ingredients; heat slowly until sugar is dissolved. Cook until mixture spins a thread (232°F.) Cool. Yield: 2 cups.
FUDGE SAUCE
1 cup sugar
1 cup water
½ cup light corn syrup
3 squares (ounces) unsweetened chocolate
½ teaspoon vanilla
1 cup evaporated milk
Combine sugar, water and corn syrup; heat slowly until sugar is dissolved. Cook, stirring occasionally, to soft ball stage (236°F.). Remove from heat and add chocolate, stir until melted. Add vanilla and evaporated milk. Cool. Yield: 2½ cups.
PARFAITS: A parfait is made from stiffly beaten egg whites over which a thick, hot syrup is poured. When the mixture is cool, it is combined with stiffly beaten whipped cream. Parfaits are frozen without stirring.
FRUIT PARFAIT
¾ cup sugar
½ cup water
2 eggs, separated
⅓ cup maraschino cherries, chopped
¼ cup maraschino cherry juice
2 cups cream, whipped
Boil sugar and water until it spins a thread (232°F.). Add slowly to beaten egg yolks. Beat constantly until cooled. Stir in fruit and juice. Fold in beaten egg whites and cream. Turn into refrigerator tray. Set cold control on coldest position. When frozen, reset cold control at midway between normal and coldest point and allow mixture to mellow several hours. Yield: 8 servings.
NOTE: Other fruits and juices can be substituted for the cherries.
MOLASSES NUT PARFAIT
⅓ cup molasses
2 tablespoons sugar
¼ cup water
2 eggs whites, stiffly beaten
1 cup heavy cream, whipped
1 teaspoon vanilla
¾ teaspoon cinnamon
½ cup chopped black walnuts
Cook together molasses, sugar and water to soft ball stage (236°F.). Gradually pour syrup into stiffly beaten egg whites; beat constantly until mixture is cool. Add vanilla and cinnamon. Fold in whipped cream and walnuts. Pour mixture into freezing tray of refrigerator and place in freezing unit (set cold control on coldest setting) to freeze. After mixture is frozen reset cold control at midway between normal and coldest point and allow mixture to mellow several hours Yield: 6 servings.
MOUSSES: A mousse is made from whipped cream and combined with one of various flavorings, or fruit pulps, chocolate, macaroons, etc. Mousses are frozen without stirring. Set cold control on coldest setting. When frozen, reset cold control midway between normal and coldest to mellow before serving.
VANILLA MOUSSE
2 cups cream, whipped
⅓ cup sugar
1½ teaspoons vanilla
2 egg whites, beaten (optional)
1½ teaspoons lemon juice
Add the sugar, vanilla and lemon juice to whipped cream. Fold in egg whites. Freeze in a refrigerator tray without stirring. When frozen, reset cold control at midway between normal and coldest point and allow mixture to mellow for several hours. Yield: 8 servings.
STRAWBERRY MOUSSE
1 cup crushed strawberries
½ cup sugar
2 cups heavy cream, whipped
1 teaspoon vanilla
⅛ teaspoon salt
Combine fruit pulp and sugar. Fold in whipped cream; add vanilla and salt. Freeze in refrigerator tray without stirring. After freezing, reset cold control at midway between normal and coldest point and allow mixture to mellow several hours. Yield: 8 servings.
SHERBETS: A sherbet is an ice with egg whites, milk, cream or gelatin added. Any recipe for an ice can be converted to a sherbet by the addition of stiffly beaten egg whites, or by substituting milk for the water called for in the recipe. Rather than make a syrup, scald the milk with the sugar and corn syrup in the top of a double boiler. Cool, add remaining ingredients and proceed as directed for ice cream.
Remove the mixture from the tray into a chilled bowl. Add unbeaten egg whites. Beat until light in color and a smooth mush in texture. Put back into the tray and return to refrigerator to complete freezing.
SHERBET
1 cup sugar
2 cups water
2 teaspoons unflavored gelatin
¼ cup cold water
2 egg whites, unbeaten
1 cup fruit juice or ½ cup crushed fruit
¼ teaspoon salt
2 tablespoons lemon juice
Soften gelatin in ¼ cup cold water. Combine sugar and water and bring to a boil. Dissolve gelatin in hot mixture. Cool. Add fruit juices or crushed fruit and salt. Pour into refrigerator tray. Freeze until firm throughout. Remove to chilled bowl. Add unbeaten egg whites. Beat with rotary beater or electric mixer until light and fluffy. Return to tray. Freeze until firm. Yield: 6 to 8 servings.
CRANBERRY SHERBET
4 cups cranberries
2 cups water
2 cups sugar
1 teaspoon unflavored gelatin
1 cup orange juice
3 tablespoons grated orange rind
¼ cup lemon juice
Cook cranberries in water until skins pop; put through a food press. Add sugar and heat to boiling. Soften the gelatin in orange juice and stir into hot mixture. Add orange rind and lemon juice. Pour into refrigerator tray and freeze. Turn into mixing bowl and beat until light and fluffy. Return to tray. Freeze firm. Serve sherbet as a main course accompaniment, a punch float or a dessert.
LEMON CREAM SHERBET
2 teaspoons grated lemon rind
½ cup lemon juice
1½ cups sugar
2 cups milk
2 cups light cream
Combine lemon rind, lemon juice, and sugar. Allow to stand several hours. Add lemon mixture to milk and cream. Turn into refrigerator tray. Freeze until firm throughout. Remove to chilled bowl and beat with rotary beater or electric mixer until smooth and fluffy. Return to refrigerator to complete freezing. Yield: 8 to 10 servings.
FRUIT SHERBET
2 cups mashed bananas
⅓ cup lemon juice
⅓ cup orange juice
½ cup light corn syrup
⅛ teaspoon salt
1 egg white
⅓ cup sugar
1 cup milk
¼ cup maraschino cherry juice
½ cup coarsely chopped maraschino cherries
½ teaspoon grated orange rind
Mix lemon juice with bananas, then add orange juice, corn syrup and salt. Beat egg white until stiff but not dry; gradually beat in sugar. Fold into banana mixture. Add milk, cherry juice, cherries and orange rind. Pour into refrigerator tray. Freeze until mixture is almost firm. Place in chilled bowl and beat. Return to tray and continue freezing until firm. Yield: 8 servings.
ICES: An ice is a mixture of fruit juices, sugar and flavoring. Combine fruit juices and chilled syrup as directed. Mix well. Pour into freezing tray. Freeze until firm throughout. Remove from tray to a chilled bowl, break up with a wooden spoon and beat with an electric mixer or rotary beater until free of hard lumps but still a thick mush. Work quickly. Return to tray to complete freezing.
LEMON ICE
2½ cups water
¾ cup corn syrup
1 cup sugar
1 tablespoon grated lemon rind
⅔ cup lemon juice
¼ teaspoon salt
Yellow food coloring
Combine water, corn syrup, sugar and lemon rind in a saucepan. Stir until sugar is dissolved. Bring to a boil and boil for 5 minutes without stirring. Cool. Add lemon juice. Strain mixture to remove lemon rind. Tint a delicate yellow shade with a few drops of food coloring. Freeze in a refrigerator tray until firm throughout. Remove to chilled bowl. Break up with a wooden spoon and beat with rotary beater or electric mixer until light. Return to refrigerator to complete freezing. Yield: 6 to 8 servings.
Chilled Desserts
There are many delectable desserts made from a gelatin base. These are usually called Whips, Snows, or Creams, according to the fruit combination, such as Cherry Whip, Grape Snow, or Pineapple Bavarian Cream. Other desserts which have eye and taste appeal are combinations of fruit, gelatin or cream fillings plus cake or cookie foundation. Again, these are ideal ways to use the last of the angel food, sponge or plain cake or extend a small amount of a food to fit your current needs.
Snow puddings attain a characteristic light, airy texture through the addition of beaten egg whites which are folded in when the gelatin mixture begins to set. The same holds true of Bavarian creams except that whipped cream takes the place of the egg whites.
To use plain gelatin as a base, soften gelatin in a small amount of cold liquid. Stir into the hot liquid. For general use, allow 1 envelope of gelatin to 2 cups of liquid. If acid fruit juices are used, the proportion of 1 envelope of gelatin to 1¾ cups liquid is more satisfactory. To hasten setting of gelatin mixtures and to preserve the fresh fruit flavors, heat only half of the liquid to dissolve the softened gelatin. Then add the other half cold. Note: Fresh pineapple juice or pulp must be scalded before using with gelatin because of an enzyme in fresh pineapple that keeps gelatin from jelling.
To remove molded gelatin desserts, dip mold into a pan of warm (not hot) water for about 30 seconds. The water should come almost to the top of the mold. Then dessert can be removed easily to the serving plate by inverting mold on the plate. Turn mold over carefully and dessert will remain on plate; this action is done in the same manner as one removes a cake from the pan.
ORANGE-BANANA CAKE
1 package orange-flavored gelatin
1½ cups hot water
¼ cup sugar
Few grains salt
¾ teaspoon grated orange rind
½ cup orange juice
¾ cup whipping cream
1½ cups finely diced bananas
12 lady fingers
Dissolve gelatin in hot water and add sugar, salt, orange rind and orange juice. Chill until mixture starts to thicken. Whip cream until thick but not stiff. Fold cream and bananas into gelatin. Line a bread pan with waxed paper. Line bottom and sides of mold with lady fingers, split lengthwise. Fill mold with gelatin mixture. Arrange lady fingers over top of gelatin. Chill until firm. Remove from mold and slice. Yield: 8 servings.
PINEAPPLE REFRIGERATOR CAKE
1 envelope unflavored gelatin
¼ cup cold water
1 No. 2 can crushed pineapple
1 cup sugar
½ cup chopped maraschino cherries
¼ cup chopped pecans
3 egg whites
2 cups whipping cream
2 dozen lady fingers or slices of sponge cake
Soften gelatin in cold water. Drain pineapple and heat pineapple juice. Dissolve gelatin in pineapple juice, add sugar and stir until dissolved. Cool. Add cherries, nuts and drained pineapple. Beat egg whites until stiff but not dry. Fold into fruit mixture. Fold in whipped cream. Arrange a layer of lady fingers or sponge cake on bottom and around sides of 9-inch square pan. Pour mixture into pan and top with a layer of lady fingers or sponge cake. Let stand in refrigerator 24 hours. Slice and serve. Yield: 12 servings.
SNOW PUDDING
1 envelope unflavored gelatin
¼ cup cold water
1 cup boiling water
⅔ cup sugar
1 teaspoon grated lemon rind
¼ cup lemon juice
¼ teaspoon salt
2 egg whites
Soften gelatin in cold water. Dissolve in boiling water. Add sugar, grated rind, lemon juice and salt. Cool. Chill until partially set. Beat egg whites until stiff. Add gelatin mixture. Continue beating until mixture holds its shape. Pour into mold or ice cube tray. Chill. Serve with custard sauce. Yield: 6 to 8 servings.
Variation: Substitute 1 cup hot fruit juice for water. Decrease lemon juice to 2 tablespoons. Omit lemon rind.
CUSTARD SAUCE
2 cups milk
2 egg yolks
¼ cup sugar
¼ teaspoon salt
1 teaspoon vanilla
Scald milk in the top of a double boiler. Beat egg yolks slightly. Add sugar and salt. Stir several spoons of scalded milk into egg mixture. Keep water in bottom part of double boiler below boiling point during rest of the cooking period. Add egg mixture to scalded milk, stirring constantly. Cook until the custard thickens only enough to coat a metal spoon. Cool. Add vanilla. Store in covered dish in the refrigerator until time to serve. Yield: 6 to 8 servings.
BAVARIAN CREAM
1 envelope unflavored gelatin
¼ cup cold water
2 eggs, separated
¼ teaspoon salt
⅓ cup sugar
1 cup milk, scalded
1 teaspoon vanilla
1 cup cream, whipped
Soften gelatin in the cold water. Combine beaten egg yolks, salt and sugar. Add scalded milk slowly, stirring constantly. Place in top of double boiler. Dissolve softened gelatin in hot mixture. Cook over hot, not boiling water until mixture coats a metal spoon. Cool until mixture begins to thicken. Add vanilla. Fold in stiffly beaten egg whites and whipped cream. Turn into a 1½ quart mold or into 6 to 8 individual molds that have been rinsed in cold water. Chill until set. Unmold for serving either plain or topped with fresh fruit or berries.
PEPPERMINT CREAM
1 cup crushed peppermint stick candy
2 cups whipping cream
½ envelope unflavored gelatin
2 tablespoons cold water
One 10-ounce can chocolate wafers
Combine candy and ½ cup whipping cream, heat in double boiler until candy is dissolved. Soften gelatin in cold water and add to candy mixture. Chill until partially set. Fold in 1½ cups cream, whipped. Place chocolate wafer halves around edge of 8-inch square pan. Arrange layer of wafers in bottom of pan. Add half of gelatin mixture; top with layer of wafers, add remaining gelatin mixture and top with wafer crumbs. Chill at least 12 hours. Yield: 9 servings.
CHOCOLATE WHIPPED CREAM CAKE
Two 8-inch sponge cake layers
1½ cups whipping cream
1 cup thick chocolate syrup
2 tablespoons sugar
¼ teaspoon salt
¼ chopped nuts
Split layers of sponge or plain cake in half crosswise, making 4 layers. Whip cream until it begins to thicken. Add the chocolate syrup all at once. Continue to beat until the mixture is smooth, thick and well blended. Add sugar and salt. Spread between the cake layers. Cover top and sides with the remaining cream. Sprinkle nut meats over top of cake. Chill in the refrigerator for 24 hours. Yield: 8 to 10 servings.
CHOCOLATE REFRIGERATOR CAKE
1 package chocolate bits
2 tablespoons sugar
3 tablespoons cold water
3 eggs, separated
1 cup cream, whipped
1 teaspoon vanilla
½ teaspoon peppermint extract (if desired)
¼ teaspoon salt
18 lady fingers, split
Melt chocolate bits in top of double boiler. Add sugar and water. Mix well. Remove from heat. Stir gradually into beaten egg yolks. Beat until smooth. Chill until cold. Add salt and flavorings. Beat the egg whites until stiff but not dry. Fold into chocolate mixture. Fold in the whipped cream. Line a loaf pan with waxed paper. Put a layer of lady fingers on bottom and around sides. Add half the chocolate filling, more lady fingers, remaining chocolate and lady fingers. Chill in the refrigerator until set. To serve, remove from pan and garnish with whipped cream. Yield: 12 servings.