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Butter arid iiww'garine
Overwrap
original carton in
moisture/vapor-proofmaterial or
enclose in moisture/vapor-proof
containers.
C%eese
Freezecheese in 1/2-tol-pound
pieces. Wrap in moisture/vapor-
proof material. Llncreamedcottage
and Camembert cheese may be
kept in the freezer though there
may be some water separation on
thawing. Cream and processed
cheese do not freeze well as
freezingaffectstheir smoothtexture.
Cream
Ordinary household cream for table
use does not freeze weil, but will be
suitable for cooking. Pasteurized
heavy cream containing not less
than 40 percent butterfat maybe
frozen. Heavy cream which has
been whipped freezeswell, too.
Drop mounds of whipped cream
on baking sheets. Freeze.Transfer
frozen mounds quicklyto a rigid
container and seal, separating
layerswith paper.
Ice
Ch'eanl
Commercial ice creams can be
stored in the freezer in their original
carton. Home-madeice cream
should be packed
in moisturelvapor-
proof cartons.
Fine-quality ice cream, with high
cream content,
will normally require
slightly lower temperatures than
"airy" already-packaged brands
with low cream content. It will be
necessa~ to experimentto determine
the location in the freezer and the
temperature control setting to
keep
your favorite ice cream at the right
serving temperature.
Bread and FbHs
Bake, cool, wrap and
freeze.
To
serve:
thaw in wrappings
at room
temperature. Or, heat or toast
frozen. If desired, wrap in foil and
warm for 15 minutes in 250° to
300°F
oven. /Vote: most com-
mercially baked products should
be rewrapped in moisture/vapor-
proof material before freezing.
Biscuits
May be frozen baked or unbaked.
Toserve baked biscuits: defrost
in
wrappings at
room temperature
for
one hour.
Reheat for 5 minutes
in
425*F oven. or piace frozen
biscuits in 375*F oven for 15
minutes. Unbaked biscuits should
be thawed, then baked as usual.
Bake and cool. If frosted, freeze
before wrapping to avoid sticking.
To serve: unwrap frosted cakes;
thaw at room temperature. Thaw
unfrosted cakes in wrappings at
room temperature. Allow about two
hours to thaw a large cake.
Icings made
with egg white do not
freeze satisfachxiiy. Those made
with powdered sugar, butter, fudge
or whipped cream freeze well.
&M3kies
Hbaked before freezing, cool and
package them carefully in rnoisRmV
vapor-proofmaterial. They will
thaw in about 15 minutes at room
temperature in wrappings. Refriger-
ator cookie dough may be wrapped
and frozen in bars. Slice as needed,
without defrosting, and bake.
Pies
Most pies except cream, custard or
meringue-topped pies freeze well,
baked or unbaked. Baked pies
store for a longer time. Omit steam
ventsfrom pies to be frozen unbaked.
To serve unbaked pies: Cut steam
vents in top crust and place frozen
pie in oven at usual temperature.
Increase baking time 10to 15
minutes. Thaw frozen baked pies,
wrapped, for 1 to 1% hours at room
temperature. To serve warm,
unwrap without thawing and heat
in 300°F oven for 30 to 40 minutes.
and
Bake, cool and wrap at once. For
serving, thaw, unwrapped, at room
temperature or warm, unwrapped,
in 300°F oven.
Such foods as chili, spaghetti
sauce, casseroles, etc., are
prepared in the same manner as
for immediate serving with the
exeeption of seasoning. During
9
Useonly fresh eggs for freezing.
Chill beforefreezing. Whole eggs
may be frozen or the whites and
yolksfrozen separatelyas follows:
Whole !Eggs-Mix yolks and
whites thoroughly with a fork. Do
r?otbeath?ail
Add 1 teaspoon salt
to
each 2 cups of eggs.
E@g Whites—Separate and freeze
in recipe-sizedamounts.
Egg Yolks—Separateand add 1
teaspoon of salt or 1 tablespoon of
corn syrup or sugar per cupful of
yolks. Blend with fork.
Packeggs in freezer carton
allowing %-inch head space
(11/2.inch for glass containers).
Thaweggs in unopenedcontainerin
refrigerator or at room temperature.
storage, onion flavor becomes less
noticeable and celery flavor more
pronounced. Spices also lose their
strength during long periods of
storage. Omit potatoes from stews
and soups as they become mushy.
Cool main dishes after cooking;
package in moisture/vapor-proof
material and freeze. Toserve these
foods, thaw gradually over low heat
adding a little liquid if necessary to
prevent foods from sticking to the
pan. Or heat in a 300°F oven for
about 1 hour or until heated
thoroughly.
sarldwkxi -rips
Ail varieties of bread can be frozen.
Spread softened butter on each
slice, then spread filling. It is not
advisable to use salad dressings
for spreading as they separate and
soak into the bread.
Meat, fish, some cheeses, poultry
and peanut butterare recommended
fillings for freezing. Cooked eggs
become tough when frozen. Other
fillings can be moistened with milk,
cream, pickle relish, chili sauce,
catsup, fruit juice, a little
mayonnaise or salad dressing.
Lettuce or other salad greens and
rawvegetablesdo not freezewell and
should be added just before serving.
Wrap sandwiches
in moisture/vapor-
proof maferial and freeze.
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