DairyIProducts
ButterandMargarine
Overwraporiginal cartonin moisture/
vapor-proofmaterialor enclosein
moisture/vapor-proofcontainers,
cheese
Freezecheesein % to l-pound
pieces.Wrapin moisture/vapor-proof
material.Uncreamedcottageand
Camembertcheesemaybe kept in
thefreezerthoughthere maybesome
waterseparationon thawing.Cream
andprocessedcheesedo not freeze
well asfreezing affects their smooth
texture.
cream
Ordinaryhouseholdcreamfor table
usedoesnot freezewell, but will be
suitableforcooking.Pasteurizedheavy
creamcontaining not lessthan40 per
cent butterfat maybe frozen. Heavy
creamwhichhasbeenwhippedfreezes
well, too. Drop moundsof whipped
IE@adand Rolls
creamonbakingsheets.Freeze.Trans-
fer frozenmoundsquicklyto arigid
containerandseal,separatinglayers
with paper.
iceCream
Commercialice creamscanbestored
inthe freezerin their originalcarton.
Home-madeice cream should be
packedin moisture/vapor-proofcar-
tons. Forbestresults,placeicecream
inthe interior of the freezerrather
than on the door shelves.
Fine-qualityicecream,withhighcream
content, will normallyrequireslightly
lowertemperaturesthan“airy”already-
packagedbrandswith lowcreamcon-
tent. Experimentto determinethe
location in the freezer[the rearis
slightly colder thanthe front) andthe
temperaturecontrol setting to keep
your favorite ice creamat the right
servingtemperature.
Bake,cool, wrapandfreeze.Toserve:
thaw in wrappingsat room tempera-
ture. Or,heatortoastfrozen.If desired,
wrapin foil andwarmfor 15minutesin
250° to 300°F oven. Note.’mostcom-
mercially bakedproducts should be
rewrapped in moisture/vapor-proof
material before freezing.
i3ism.4its
May be frozen bakedor unbaked.To
serve baked biscuits: defrost in wrap-
pings at room temperature for one
hour. Reheatfor 5 minutes in 425°F
oven. Or placefrozen biscuits in 375*F
oven for 15minutes. Unbakedbiscuits
should bethawed,then bakedasusual.
cake
Bakeandcool. If frosted, freezebefore
wrapping to avoid sticking. Toserve:
unwrap frosted cakes;thaw at room
temperature. Thawunfrosted cakesin
wrappingsatroomtemperature. Allow
about two hours to thaw a large cake.
Icings made with egg white do not
freeze satisfactorily. Those madewith
powdered sugar,butter, fudge or
whipped cream freeze well.
If baked before freezing, cool and
package them carefully in moisture/
vapor-proofmaterial.Theywill thaw in
about15minutesatroomtemperature
in wrappings.Refrigeratorcookie
dough maybewrappedandfrozen in
bars.Sliceasneeded,withoutdefrost-
ing, and bake.
Pies
Most piesexcept cream,custardor
meringue-toppedpies freeze well,
bakedor unbaked.Baked piesstore
for a longer time. Omit steamvents
from piesto be frozen unbaked.
Toserve unbakedpies:Cut steam
vents in top crustand placefrozen pie
in ovenat usualtemperature.Increase
baking time 10to 15minutes.Thaw
frozen
baked pies, wrapped,for 1to
f% hoursat room temperature.‘O.
serve warm, unwrapwithout 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 aschili, spaghetti sauce,
casseroles,etc., are prepared in the
samemannerasfor immediateserving
withtheexceptionof seasoning.During
Eggs
Useonly fresheggsfor freezing.Chill
beforefreezing.Wholeeggsmaybe
frozenor the whitesandyolksfrozen
separatelyasfollows:
Whole Eggs-Mix yolksandwhites
thoroughlywith afork. Donot beatin
air. Add1teaspoonsaltto each2CUPS
of eggs.
Egg Whites--Separateandfreeze in
recipe-sizedamounts.
EggYolks-Separate andadd1tea-
spoonof saltor 1tablespoonof corn
syrupor sugarper cupfulof yolks.
Blendwith fork.
Packeggsin freezercartonallowing
~2-inchheadspace(17z-inchfOr91ass
containers).Thaweggsin unopened
containerin refrigeratoror at room
temperature.
storage,onion flavor becomesless
noticeableandcelery flavor more
pronounced.Spicesalsolosetheir
strengthduring long periodsof stor-
age.Omit potatoesfrom stewsand
soupsasthey becomemushy.
Cool main dishesafter cooking; pack-
age in moisture/vapor-proofmaterial
andfreeze.Toservethesefoods,thaw
graduallyover low heat addinga little
liquid if necessaryto prevent foods
from sticking to the pan.Or heat in a
300°F oven for about 1 houror until
heatedthoroughly.
SandwichTips
All varieties of breadscan be frozen.
Spreadsoftened butter on eachslice,
then spreadfilling. It is not advisable
to usesaladdressingsfor spreading
astheyseparateandsoakintothebread.
Meat,fish, somecheeses,poultry and
peanutbutterarerecommendedfillings
for freezing. Cookedeggs become
tough when frozen. Other fillings can
be moistened with milk, cream, pickle
relish, chili sauce,catsup,fruit juice,
a little mayonnaiseor saladdressing.
Lettuce or other saladgreensand raw
vegetables do not freeze well and
should be addedjust before serving.
Wrapsandwichesin moisture/vapor-
proof material andfreeze.
7
Part No.468313P04
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