_four to six servings_
³⁄₄ cup granulated sugar
1 pint water
¹⁄₂ cup lemon juice
¹⁄₁₆ teaspoon salt
Cook sugar and water slowly for ten minutes. Cool. Add to strained
lemon juice; add salt; pour into tray and freeze firm. Remove to mixing
bowl and beat with electric or hand beater until mixture becomes light
and creamy. This should be done as quickly as possible, in order to
prevent melting. Return to freezing tray and allow to freeze without
further agitation. See page 4 for use of Cold-Control.
[Illustration]
_Frigidaire Novelty Desserts_
=Mousses= retain their popularity because they are so simply and easily
prepared. Whipped cream forms the base of these desserts and stirring
is unnecessary during the freezing process.
=Parfaits= are rightly regarded as a very rich delicacy. They are
served only when the occasion calls for something very attractive and
when calories can be disregarded. The parfait itself is very easily
prepared and the same method of preparation is applicable to each
recipe. Parfaits are most acceptable when served with strawberries,
raspberries or other fruit. However, flavored syrups with nuts are very
good substitutes--garnishing with maraschino cherries when desired.
=Novelty Desserts=--Many times you will want to serve something just a
little different; maybe a special dinner dessert, afternoon or evening
refreshments, or that “dessert bridge” you have been planning for
some time. On these pages are a number of suggestions to help you in
planning for these occasions.