Nearly every provision shop in New York, however small, has a refrigerator cabinet where they sell frozen meat, fish, vegetables, fruit.
Here in England you get the vegetables and fruit, and the rest may be coming.
In New York they bring the foods round in a refrigerator van, and from there it is transferred direct to the special compartment in the new household refrigerator. This, shown at the Fair, is an extension of
"trig"
ice-making section of the ordinary Food frozen at low temperature, as this is, and used immediately it is melted, does not suffer the loss in taste that you might expect. me that for coolness in summer and warmth in winter, it was worth it.
Servant or Boss?
Americans don't know how to use civilization's greatest gift to them. I mean their refrigerators. Food is indiscriminately frozen so that it tastes of nothing. a We can learn better. We can use our refrigerators as they ought to be used.
When you taste the tastelessness of food in the American home and you ask why, vou elicit the information that the hostess shops once a week and puts the results in the refrigerator to keep cold for her.
That's all wrong. The refrigerator should be the servant, not the boss, in the kitchen. Used intelligently it will give value for money over and over again.
Once you taste drinks and salads concocted without its help, you realize how crazy it is to be without it. One thing you can do with its help—serve salads cold.
Crisp up the lettuce in the salad compartment and then, when you have arrayed it, pack the bowl round with cracked ice and let it wait for dinner. And wait a few minutes more for your guests to say, "What a divinely cool salad!"
Text read from the printed page and cleaned; old type leaves the occasional error.