61.   Spoon into serving dishes and refrigerate until serving time.

62.   Store refrigerated until ready to use.

63.   Store in a jar and refrigerate until serving.

64.   The stock may be made one day ahead and refrigerated until ready to use.

65.   Toss with potatoes and refrigerate until serving time.

66.   Top with chopped peanuts, and refrigerate until firm.

67.   Transfer to a metal bowl, and refrigerate until cold, then freeze in an ice cream maker.

68.   Transfer to a container and refrigerate until ready to use.

69.   Transfer to a covered container, and refrigerate until serving.

70.   Transfer to a jar with a tight-fitting lid and refrigerate until ready to use.