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DairyIProducts
Butterand Margarine
Overwraporiginal carton in moisture/
vapor-proofmaterialor enclose in
moisture/vapor-proofcontainers,
cheese
Freezecheese in % to l-pound
pieces.Wrapin moisture/vapor-proof
material. Uncreamedcottage and
Camembertcheese may be kept in
the freezer though there maybesome
water separationon thawing. Cream
and processedcheese do not freeze
well as freezing affects their smooth
texture.
cream
Ordinary householdcream for table
use does not freeze well, but will be
suitablefor cooking.Pasteurized heavy
cream containing not lessthan 40 per
cent butterfat may be frozen. Heavy
creamwhichhasbeenwhippedfreezes
well, too. Drop mounds of whipped
IE@adand Rolls
creamon bakingsheets.Freeze.Trans-
fer frozen moundsquickly to a rigid
container and seal,separatinglayers
with paper.
ice Cream
Commercialice creamscan be stored
in the freezer in their original carton.
Home-made ice cream should be
packedin moisture/vapor-proofcar-
tons. For best results,placeice cream
in the interior of the freezer rather
than on the door shelves.
Fine-quality icecream,withhighcream
content, will normally require slightly
lowertemperatures than"airy"already-
packagedbrandswith low creamcon-
tent. Experimentto determine the
location in the freezer [the rear is
slightly colder than the front) and the
temperature control setting to keep
your favorite ice creamat the right
serving temperature.
Bake, cool, wrap and freeze. Toserve:
thaw in wrappingsat room tempera-
ture. Or,heator toastfrozen. If desired,
wrap in foil and warm for 15minutes in
250° to 300° F oven. Note.'most com-
mercially baked products should be
rewrapped in moisture/vapor-proof
material before freezing.
i3ism.4its
May be frozen baked or unbaked.To
serve baked biscuits: defrost in wrap-
pings 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. Unbakedbiscuits
should be thawed, then bakedasusual.
cake
Bakeand 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 satisfactorily. Those made with
powdered sugar, butter, fudge or
whipped cream freeze well.
If baked before freezing, cool and
package them carefully in moisture/
vapor-proofmaterial.They will thaw in
about15minutesat roomtemperature
in wrappings. Refrigerator cookie
dough may be wrapped and frozen in
bars.Slice asneeded,withoutdefrost-
ing, 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 steamvents
from pies to be frozen unbaked.
To serve unbaked pies: Cut steam
vents in top crust and placefrozen pie
in oven at usualtemperature. Increase
baking time 10to 15 minutes. Thaw
frozen
baked pies,
wrapped, for 1 to
f% hours at room temperature. ' O.
serve warm, unwrap without thawing
and heat in 300°F oven for 30 to 40
minutes.
QUiC~ ~r~ac!~ a~cl
IVMfins
Bake, cool and wrap at once. For
serving, thaw, unwrapped,at room
temperature or warm, unwrapped, in
300*F oven.
Dishes
Such foods as chili, spaghetti sauce,
casseroles, etc., are prepared in the
samemannerasfor immediate serving
with the exceptionof seasoning.During
Eggs
Useonly fresh eggsfor freezing.Chill
before freezing.Wholeeggs may be
frozen or the whites andyolks frozen
separatelyasfollows:
Whole
Eggs-Mix yolks and whites
thoroughlywith a fork. Do not beat in
air.
Add 1teaspoonsaltto each2 CUPS
of eggs.
Egg
Whites--Separateand freeze in
recipe-sizedamounts.
Egg
Yolks-Separate and add 1 tea-
spoonof salt or 1tablespoonof corn
syrupor sugarper cupful of yolks.
Blend with fork.
Packeggs in freezer carton allowing
~2-inch headspace(17z-inch fOr91ass
containers).Thaweggs in unopened
container in refrigerator or at room
temperature.
storage,onion flavor becomesless
noticeable and celery flavor more
pronounced.Spices also lose their
strength during long periods of stor-
age.Omit potatoesfrom stews and
soupsasthey become mushy.
Cool main dishesafter cooking; pack-
age in moisture/vapor-proof material
andfreeze. Toserve thesefoods,thaw
gradually over low heat adding a little
liquid if necessaryto prevent foods
from sticking to the pan. Or heat in a
300°F oven for about 1 hour or until
heated thoroughly.
Sandwich Tips
All varieties of breadscan be frozen.
Spread softened butter on each slice,
then spread filling. It is not advisable
to use salad dressingsfor spreading
astheyseparateandsoakintothe bread.
Meat, fish, somecheeses,poultry and
peanutbutterare recommendedfillings
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 mayonnaiseor salad dressing.
Lettuce or other saladgreens and raw
vegetables do not freeze well and
should be added just before serving.
Wrap sandwiches in moisture/vapor-
proof material and freeze.
7
Part No. 468313P04
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