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Now
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SPECIAL COLLECTIONS & R ARE BOOKS
W ALTER CLINTON jACKSON Ll81tAltY
THE UNIVERSITY OF N ORTH CAROLINA AT GREENSBORO
H OME ECONOMICS PAMPHLETS COLLECTION
Gift of Paul Hessling
CJhe
l,OOO,OOOth
FRIGIDAIRE
What that means to you
•
OWN the long assembly line,
steadily advancing ... as
each man pridefully, carefully
adds his effort to the
evolution ... the one-millionth Frigidaire
comes to rest ... a finished product.
Fallowing clo~e behind, an endless
line of Frigidaires reach the final stage
Building the sturdy fram ework
of the I ,OOO,OOOthFrigidaire .
of completion and in-spection.
Then they are on their way into homes, apartments,
restaurants, stores, hospitals and factories ... almost everyL
aying moisture-proofed
insulation.
where ... protecting health, increasing
leisure hours, efficiency and economy.
One million Frigidaires ... more than
all other makes of electric refrigerators
combined ... and as the seconds
pass this count grows steadily higher,
into the second million ... because
the public is demanding Frigidaire.
2
The public, by its widespread approval
... by its enthusiastic preference
for Frigidaire ... is reaping its
own reward. The ever-increasing demand
for Frigidaire necessitates a vast
production. This, together with the
advanced manufacturing methods of
Frigidaire, the research and quantity
purchasing powers of General Motors,
places before
the public a
Placing porcelain-enamel
panels.
finer product at a lower price. It is
the way of modern progress.
Frigidaire doors are perfectly
fitted.
Frigidaire performs a threefold service.
It promotes good health by properly
preserving food . . . the fuel upon
which the human body functions. It
eliminates work and worry, and it
saves time
and money.
And the features
that enable Frigidaire to perform
these services so well ... so constantly
.. are many.
These features of convenience and
economy, are inherently incorporated
in eyery Frigidaire ... in one million
Frigidaires that are in use today ... and
will be in the millions more to come.
3
Ten Reasons for Frigidaire Superiority
1 All mechanism is completely concealed in a cabinet of
beauty, proportion and smooth, uniform exterior.
.2 Frigidaire is quiet ... without sacrifice of efficiency or
dependability.
3 The mechanism is simplified with few moving parts.
4 F-rigidaire is equipped with the patented "Cold Control" to
regulate speed of freezing ice cubes and desserts.
5 Frigidaire freezes large quantities of ice cubes and desserts
quickly because of its patented sealed-in freezing trays, large
capacity compressor and frost coil.
6 The food compartment is at a convenient height ... which
eliminates stooping.
7 Operating cost is low, due to the short running time and
surplus capacity of the efficient compressor.
8 All parts are accessible for inspection or adjustment in the
home without interruption of refrigeration service.
9 Frigidaire is a proven success with over 1,000,000 satisfied
users ... more than all other makes combined.
10 Frigidaire's low price and high quality are made possible
through economies o(tremendous production and buying power
of General Motors.
4
The Frigidaire Model A P-4 ·
THE new Frigidaire, Model AP-4, is a tangible tribute to
the building of one million Frigidaires ... a tribute
that will long outlive the occasion that it commemorates,
in thousands of homes, bringing health, convenience, and
economy to many thousands of people.
The exterior is finished in 1 ustrous, durable Tu-Tone porcelain
enamel. The interior is lined with shining white, one-piece
porcelain enamel ... the utmost in quality at such an unusually
low price. It has a shelf space of 8 square feet, a food storage
capacity of 4 cubic feet, and yet it is only 48 inches high, 23
inches deep and 261/4 inches wide.
It possesses every Frigidaire feature ... the mechanism is
entirely enclosed ... you never see it, neverhear it, never give
it a thought ... all shelves are at convenient heights to eliminate
stooping . .. the cabinet top is clear, flat and usable ... and
it is equipped with the famous Frigidaire "Cold Contrbl."
5
The Frigidaire Cold Control
I F any one feature is significant of Frigidaire convenience, it
is the "Cold Control" ... which affords complete control
over the temperature in the freezing compartment, j'ust as the
oven heat regulator is used in C?oking.
Some combinations of fruit juices, cream and sugar, generally
used in the preparation of frozen desserts and salads, require
different freezing speeds than others to produce that desirable
lightness and smooth texture.
Such a range of freezing speeds is available, at a mere touch
of the finger tips, with the Frigidaire "Cold Control." More than
this, desserts and salads can be frozen in a minimum ainount
of time.
Ice cubes are frozen rapidly in all Frigidaire models, but now
when the demand for ice cubes is unusual, they can be frozen
even faster through a simple adjustment of the "Cold Control."
Do not confuse the "Cold Control" with Frigidaire automatic
temperature regulator.
On the following pages there are a few of the many Frigidaire
recipes for making delicious frozen desserts, salads and other
dishes with the aid of the "Cold Control."
6
Frigidaire Frozen Desserts
N ote.· By cooling is meant leaving mixture in container until cooled to room
temperature. By chilling is meant placing mixture either in or below Frigidaire
freezing compartment and allowing it to be chilled throughout, n ot f rozen.
Raspberry Gream
1 Pint red raspberries. Pinch of salt.
'/2 Cup granulated sugar. liz Cup single cream.
1 Cup XX cream.
''
Crush berries with sugar and heat. Cook for 5 minutes. Remove from
fire and run through sieve. Add pinch of salt and allow to cool. Then
place in Frigidaire to chill. Whip cream and place in Frigidaire. Add
single cream to chilled fruit juice. Then fold in whipped cream. Pour into
tray and allow to freeze, agitating twice at hour intervals.
The Cold Control setting for this recipe is as follows: When mixture is
cooled, pour into tray and set Cold Control in 2nd or 3rd position and
allow mixture to chill one hour. Then set Cold Control in 4th or 5th
position for freezing dessert. After the dessert is frozen , set Cold Control
in 2nd or 3rd position. This will maintain a temperature necessary to
hold the ·dessert until serving time.
Peppermint Gandy Gream
'lz Pound peppermint stick candy. 1 Cup milk
2 Cups XX cream.
Dissolve candy in milk in top of double boiler. Chill, pour into Frigidaire
tray and freeze until firm . Remove to ice cold bowl and beat quickly,
add the XX cream during this beating process. Return to tray and allow
to finish freezing.
The Cold Control settings for this recipe are as follows: When mixture
is cool, pour into tray and allow to chill, then set Cold Control in 6th
position until dessert is frozen. After the dessert is frozen, turn the Cold
Control back to 2nd or 3rd position until dessert is served.
Notice-When dessert is left over, the Cold Con~ I should be set in
2nd or 3rd position. This will give a temperature n essary to retain
the texture and flavor. By so doing, the.;9'clse.zt can be ept indefinitely1
For freezing, desserts, such as ice creams, sb~bets a d ices must be
agitated by stirring with a spoon from front to back of t ay during the
freezing process. ~ \
When mix~ure. is lpmperly chille~ in Frigidair~, pour into tr~ and allow
to freeze, ag1tatmg at half-hour mtervals unnl frozen to a rrl shy consistency.
Finish free-zing zvithout further agitating.
-\ 7
Pineapple-UrCint Sherbet
I Cup pineapple-mint.
1j 2 Cup wate ~.
2 Tablespoons le~on juice.
1j 2 Cup single cream.
I Egg white.
Add water to pineapple-mint, then add lemon juice. Put through sieve.
Add cream slowly to this mixture and beat with rotary egg beater. Place
in Frigidaire to chill.
The Cold Control setting for this recipe is as follows: When mixture is
cool, pour into tray and allow to chill, then set Cold Control in 6th position
until dessert is frozen. After the dessert is frozen, turn the Cold
Control back to Zrld or 3rd position until dessert is served.
Notice-When. dessert is left over, the Cold Control should be set in
2nd or 3rd position. This will give a temperature necessary to maintain
the texture and flavor. By so doing, the dessert can be kept indefinitely.
For freezing-When mixture is properly chilled in Frigidaire, pour into
tray and allow to freeze to a mushy consistency. Remove mixture to an
ice cold mixing bowl, which has been kept in Frigidaire for this purpose,
and beat with rotary egg beater until light. Return to tray and allow to
finish freezing without agitating.
This method is most popular in the making of ices and sherbets. After
the mixture has been beaten to a very light consistency, the egg white
and cream are added. If the mixture is somewhat separated after it is
partly frozen, it can be removed to an ice cold bowl and the beating
process repeated. This will give the desired results. Be sure that the
Cold Control is set properly.
:Frigidaire Strawberry Shortcake
Wash, stem and crush a pint of berries with one-half cup of confectioners
sugar. Cut sponge cake to fit tray about three-quarters of an
inch thick. Spread berries over cake, then add a layer of plain mousse.
This can be cut out in squares and served on plates. Garnish with a few
fresh berries.
Any fresh or canned fruit can be used in like manner, covering with
mousse or parfait.
Any parfait desired can be frozen on sponge cake without the fruit,
blocked out and served same as Frigidaire shortcake. When plain parfait
is used a fruit garnish adds to its delicacy.
The Cold Control setting for this recipe is as follows: Set Cold Control
in 4th or 5th position. It is better if the berries are not allowed to freeze.
•
Jellied Soup
1 Quart of clear soup stock. 1j 3 Cup cold water.
2 T ablespoons gelatin e.
Soften gelatine in the cold water, add to the boiling hot soup. Chill in
Frigidaire and serve in cups.
Clear tomato soup can be used in place of part of the soup stock, or
vegetable juices may also be used.
r;lrozen r;lruit Salad
1 Orange. 2 Slices pineapple.
1 Banana. 1 Cup fruit salad dressing.
% Cup white grapes or Royal 1 Cup XX cream.
Anne cherri es. 12 Maraschino cherries.
Free orange from all skin and rind. Cut pineapple fine and halve the
cherries. Seed and peel grapes. Place fruit in Frigidaire to chill. Whip
cream and ·combine salad dressing with cream. Combine fruits and add
banana, sliced very thin. Add fruits to cream and salad dressing. Pour
into tray and allow to freeze. Set the Cold Control in 4th or 5th position.
When frozen, cut in cubes. Serve on lettuce leaf or serve directly on the
salad plate covered with paper doily.
r;lruit Salad Dressing
2 Egg yolks.
2 T a blespoons sugar.
Juice of 2 lemons.
1 T ablespoon flour .
1/ 2 Cup strain ed hon ey or ma ple syrup.
1f2 Cup whipped cream.
Mix honey, flour, sugar and cook in double boiler for 10 minutes. Add
lemon juice and beaten egg yolks slowly and cook for 5 minutes, stirring
constantly. Remove from fire and cool. This can be kept in Frigidaire in
glass jar indefinitely. Add whipped cream to salad dressing before
servmg.
Strawberry r:.Yrfousse
1 Pint st rawberries. 2 Egg whites.
1 Cup granulated sugar. 2 T easpoons lemon juice.
2 Cups XX cream. Pinch of salt.
Wash, stem and crush berries with granulated sugar. Pour into sauce
pan and place on fire, bringing berries to boiling point. Remove from fire
when partly cooked, run through sieve. Cool, then place in Frigidaire to
chill. Whip cream and add lemon juice. · Fold whipped cream into berry
mixture and in like manner add stiffiy beaten egg whites to which salt
has been added. Pour into tray or individual molds and allow to freeze
by the following methods:
This is very attractive frozen in silver cups, decorated with whipped
cream, and the whole allowed to freeze.
For Setting-When mixture is properly chilled and placed in tray to be
frozen, set Cold Control in 4th or 5th position. After the dessert is frozen,
set Cold Control in 2nd or 3rd position. This will maintain a temperature
necessary to hold the dessert until serving time.
For Freezing-Some desserts, such as mousses and parfaits, need no
stirring during the freezing process. This sort of a dessert can be poured
into the tray or molds, and by setting the Cold Control in the proper
position, needs no attention until frozen. Follow instructions for setting
the Cold Control for holding desserts until serving time.
Vanilla Gream
1 Cup XX cream. 11/z Cups single cream.
213 Cup confectioners sugar. 11/z Teaspoons vanilla.
Whip XX cream until light and fluffy. Add sugar and vanilla. Carefully
fold into this 11/z cups single cream. Pour into tray and allow to
freeze to a mushy consistency.
The Cold Control setting for this recipe is as follows: When mixture is
cooled, pour into tray and set Cold Control in 2nd or 3rd position and
allow mixture to chill one hour. Then set Cold Control in 4th or 5th
position for freezing dessert. After the dessert is frozen, set Cold Control
in 2nd or 3rd position. This will maintain a temperature necessary to
hold the dessert· until serving time.
For Freezing-When mixture is properly chilled in Frigidaire, pour into
tray and allow to freeze to a mushy consistency. Remove mixture to an
ice cold mixing bowl, which has been kept in Frigidaire for this purpose,
and beat with rotary egg beater until light. Return to tray and allow to
finish freezing without agitating.
This method is most popular in the making of ices and sherbets. After
the mixture has been beaten to a very light consistency, the egg whites
and cream are added. If the mixture is somewhat separated after it is
partly frozen, it can be removed to an ice cold bowl and the beating
process repeated. This will give the desired results. Be sure that the
Cold Control is set properly.
erange Gream Sauce
2 Egg yolks. ] uice and grated rind of one orange.
liz Cup sugar. 1 Cup XX cream.
Heat grated orange rind, juice and sugar for several minutes, then
strain. Cook again for approximately two minutes and add well beaten
egg yolks. Cook for five minutes, stirring constantly. Remove from fire
and cool. Chill in Frigidaire and add whipped cream just before serving.
This is a delicious ice cream sauce and can also be served on angel cake,
very cold.
The Use of Ice Cream in
Frigidaire Frozen Desserts
WHEN time is limited the housewife may prepare an unusual
dessert by purchasing a commercial ice cream,
depending on the Frigidaire for finished results.
The dessert may be placed directly into the freezing tray or
it may be placed in individual cups, ready for serving, then
placed in the freezing compartment. This equalizes the portions
and save~ time in serving.
There are many ways of serving a commercial ice cream and
quite a variety of desserts can be made by combining the ice
cream with different fruits, nuts, or candies.
Ice cream sauces can be prepared and kept in Frigidaire to
be used as needed . Chocolate sauce can be used not only as an
ice cream sauce, but it is also a very desirable addition to
the milk drink.
Always be sure to set the "Cold Control" in the 4th or 5th
position until the dessert has become solid enough to serve,
then set it back in the 2nd or 3rd position until the dessert is
served.
Gake Gombinations
Square slices of cake covered with slices of brick ice cream,
garnished with whipped cream rosette, sprinkled with chopped
pistachio nuts.
Cup cakes hollowed out, spread with jam, wine jelly or
marmalade and filled with ice cream.
Angel food slices covered with vanilla ice cream, sprinkled
with toasted almonds and served with butterscotch sauce.
Sponge cake sandwiches, ice cream between, top spread with
crushed fruit.
Loaf sponge cake, center removed to make one-inch wall.
Filled with peach ice cream blended with whipped cream.
Served with chilled dessert, peaches, or peach sauce.
Peach Ice Gream
2 Cups peaches, puree. 1 Quart vanilla ice cream.
2 Egg whites.
Combine peaches with ice cream, fold in stiffly beaten egg whites and
place in tray to freeze. Set Cold Control in 4th or 5th position until
dessert is solid enough to serve, then set Cold Control back in 2nd or
3rd position.
1 Banana.
'Banana Ice Gream
1 Quart vanilla ice cream.
2 Egg whites.
Banana sliced thin or run through sieve, combine with ice cream, then
fold in egg whites. Allow to freeze, setting the Cold Control in 4th or 5th
position until dessert is solid enough to serve, then set the Cold Control
in 2nd or 3rd position until dessert is served.
c..Apricot Ice Gream.
11/z Cups apri cots, puree. 1 Quart vanilla ice cream.
2 Egg whites.
Combine same as recipe for Peach Ice Cream.
Pineapple Ice Gream
1 Cup crushed pin eapple.
1 Tablespoon lemon juice.
1 Quart of vanilla ice cream.
2 Egg whites.
Combine fruit with lemon juice and add to ice cream. Fold in stiffly
beaten egg whites and allow to freeze. Set the Cold Control in 4th or 5th
position until the dessert is solid enough to serve, then set the Cold
Control in 2nd or 3rd position until the dessert is served.
c%ixed :Fruit Ice Gream
1 Cup mixed fruit (canned fruit
salad can be us ed).
1 Cup whipping cream.
1 Quart v anilla ice cream.
2 Egg whites.
Maraschino ch erri es.
Cut fruit very fine, combine with ice cream, add egg whites and allow
to freeze. Set Cold Control in 4th or 5th position until dessert is solid
enough to serve, then set Cold Control in 2nd or 3 rd position.
Top servings with whipped cream and garnish with maraschino cherry.
U'rCacaroon Ice Gream
1 Cup macaroons. 1 Quart vanilla ice cream.
2 Egg whites.
Add crushed macaroons to ice cream and after it is well ~ixed, fold
in stiffiy beaten egg whites. Allow to freeze solid by setting the Cold
.Control in the 4th or 5th position, then set Cold Control in 2nd or 3rd
position until dessert is served.
U'rCarshmallow :J...(gt Ice Gream
1 Cup marshmallows. 'lz Cup black walnuts.
1 Quart vanilla ice cream.
Cut marshmallows in fourths, add to ice cream, fold m nuts and
freeze. Set the Cold Control in 4th or 5th position until dessert is solid
enough to serve, then set Cold Control in 2nd or 3rd position until serving
time. This is more palatable if not allowed to freeze too solid.
Pineapple-U'rCarshmallow Ice Gream
1 Cup crushed pineapple. 1 Quart vanilla ice ·cream.
1 Cup marshmallows.
Cut marshmallows in fourths. Combine ingredients and allow to freeze
solid. Set Cold Control in 4th or 5th position until dessert is solid enough
to serve, then set Cold Control in 2nd or 3 rd position. This is much more
palatable if not allowed to freeze too solid.
Gandy Ice Gream
1 Candy bar (peanut patty very 1 Egg white .
desirable). 1 Pint vanilla ice cream.
Cut candy bar fine, mix with ice cream, then fold in egg white. Allow
to freeze by setting Cold Control in 4th or 5th position until dessert is
solid enough to serve, then set Cold Control in 2nd or 3rd position.
Go./fee Sauce (for Ice Gream)
% Cups strong hot coffee. 1 Cup granulated sugar.
2 Tablespoons corn sy rup.
Cook all ingredients for ten minutes. Cool and then place in Frigidaire
to chill. Serve very cold with or without the addition of whipped cream.
This syrup can be made and kept in ajar in Frigidaire and used as needed
for servings of ice cream.
13
The Proper Placing of Foods
";\ PLACE for everything, and every.
F\._ thing in its place," certainly applies
to the proper preservation of foods . In
any refrigerator, certain parts are colder
than others. It is necessary therefore, to
arrange the articles in the food compartment
so that the most perishable things
are in the coldest areas.
Air Girculation Necessary
A free circulation of air throughout the
food compartment is one of the conditions
necessary for proper refrigeration.
M I LK
CI\E AM
[§] t.IEAT @]
P roper placing of food in
Frigi dc>.ire M odel D-5
The shelves should never be covered, and all articles should
be.placed so that there are sufficient spaces between them for
the cold air . to circulate freely throughout the food storage
compartment.
Elimination o.f Odors
The circulation of odors from one food to another can be
virtually eliminated. Food with distinctive odors should be
placed so that the cold air will flow over them directly to the
cooling coil, as in a Frigidaire, or to the block of ice in an ice
box. Thus, the odors are absorbed by the frost on the coil, or
by the melting ice.
Foods that readily absorb odors should be stored where they
can be cooled by the purified air, fresh from the cooling coil.
The accompanying diagrams illustrate how foods should be
placed in order to secure the utmost food preservation, health
protection and economy.
14
Condition of Foods Important
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Proper food arrangement in
Frigidaire M odel A P-7-2
processes of spoilage
When considering storage times it
must be remembered that the
condition of the food before
storage has much to do with the
length of the storage period. Clean
food of high quality, that has had
very careful treatment until it
reaches the housewife, can be
stored for long periods. Low quality
food that has been carelessly treated
and has partly spoiled cannot
be stored for nearly so long. Frigidaire
will retain the quality of good
food, but it can never reverse the
that have already occurred.
Regulation of Moisture
The moisture present in Frigidaire does not vary to any extent.
It is, however, sufficiently low to provide the proper conditions
for foods that require dry air during storage.
When old-fashioned refrigeration methods are used, the food
will spoil in such a short time that drying is not noticed. But
with Frigidaire temperatures, spoilage is an almost entirely
absent occurrence. As a result, the storage time in Frigidaire
is increased so considerably that drying has an opportunity to
become evident, and so assumes a relatively more important
place.
With only a little care it is possible to regulate, in a measure,
the amount of moisture in the air around any food. Glass jars
with loose covers, metal boxes with holes for ventilation, and
waxed paper are satisfactory containers.
I Cuts
"·The New :frigidaire
Freezing Time in Half'
"A FTER making thor~ubh tests, I find that the
New Frigidaire ... 'Cold ,Control' equipped . ..
will freeze ice and fancy desserts quicker and
more satisfactorily than any electric refrigeration
I have tried. It cuts the freezing time in half.
Also, the New Frigidaire is wonderfully quiet,
and a truly beautiful piece of equipment for the
kitcli.en."
Food Editor-Woman's Home Companion.
. '
AF-447-SOOM-6-29 Printed in U.S. A.
