Advertisement
=-.
———
— -'--'---, land
--
---
Overwrap
original carton in
moisture/vapor-proof
material or
enclose in rnoisture/vaporaproof
containers.
Freeze cheese in
1/2-to
l-pound
pieces. Wrap in rnoisture/vq30r-
proof material. Uncreamed
cottage
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 well, but will be
suitable for cooking. Pasteurized
heavy cream containing not less
than 40 percent butterfat maybe
frozen. Heavycream which has
been whipped freezeswell, too.
Drop mounds of whipped cream
on baking sheets. Freeze. Ti"ansfer
frozen mounds quickly to a rigid
container and seal, separating
layers with paper.
Ice cream
commercial
ice creams can be
stored in the freezer
in their original
carton. Home-madeice cream
should be packedin moisture/vapor-
proofcartons.For bestresults,place
ice creamin the interiorof the freezer
rather than on the door shelves.
Fine-quality ice cream, with high
cream content, will normally require
slightly lower temperatures than
"airy" already-packaged brandswith
low cream content. Experiment to
determinethe locationin the freezer
(the rear is slightly colder than the
front) and the temperature control
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. Note: 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 place frozen
biscuits in 375°F oven for
15
minutes. Unbaked biscuits should
be thawed, then baked as usual.
cake
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
&g?om
Wrnperatut'e.
Allow about two
~~->urs to thaw a large cake.
w:
IC!IIgS
nwde
with egg white
do not
~==, freeze satisfactorily. Those made
-:<~~ with powdered sugar, butter, fudge
""-*
oi
whipped cream freeze well.
~~~~@~
if bakecj before freezing, cool and
~X3Ckag@
t hen~
carefully
in rnoiskjrd
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.
I?3es
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 frozenunbaked.
Toserve 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 lV2 hours at room
temperature. To serve warm,
unwrap without thawing and heat
in 300°F oven for 30 to 40 minutes.
Bake, cool and wrap at once. For
serving, thaw, unwrapped, at room
temperature or warm, unwrapped,
in 300°F oven.
?&3in Dishes
Such foods as chili, spaghetti
sauce, casseroles, etc., are
prepared in the same manner as
for immediate serving with the
exception of seasoning. During
storage, onion flavor becomes less
9
settingto keepyourfavoriteicecream
at the right serving temperature.
Eggs
Useonly fresh eggs for freezing.
Chill before freezing. Whole eggs
may be frozen or the whites and
yolksfrozen separatelyas follows:
?lWde Eggs—-fvlix yolks and
whites thoroughly with a fork. Do
not beath ai~Add 1 teaspoon salt
to each 2 cups of eggs.
Egg WWhites-Separateand 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
(n/2-inch for glass containers).
Thaw eggs in unopenedcontainerin
refrigerator or at room temperature.
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. To serve 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.
Tips
All 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 butter are 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 material and freeze.
&&4~
.
———— —
—.-—
.-
———
—
-.. _—.— —
iawd
—
-—-.—-
iEsF-
r&Ew
-=
iizwa——
&g
---
Ew3r.
x
iEKs'a-"
pf#-'==---
Advertisement
