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Freezing Dairy Products
Butter and Margarine
Overwrap original carton in moisture/
vapor-proof material or enclose in
moisture/vapor-proof containers.
Cheese
Freeze cheese in
Yz-
to l-pound
pieces. Wrap
in moisture/vapor-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 freezing affects their smooth
texture.
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 per
cent butterfat may be frozen. Heavy
cream which has been whipped freezes
well, too. Drop mounds of whipped
cream on baking sheets. Freeze. Trans-
fer 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-made ice cream should be
packed in moisture/vapor-proof car-
tons. For best results, place ice cream
in the interior of the freezer rather
than on the door shelves.
Fine-qualiW ice cream, with high cream
content, will normally require slightly
lower temperatures than “airy”
already-
packaged brands with low cream con-
tent. Experiment to determine the
location in the freezer (the rear is
slightly colder than the front) and the
temperature control setting to keep
your favorite ice cream at the right
serving temperature.
Freezing Prepared Foods
Bread and Rolls
Bake, cool, wrap and freeze. To serve:
thaw in wrappings
at’room tempera-
ture. 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. 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. 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 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.
Cookies
If baked before freezing, cool and
package them carefully in moisture/
vapor-proof material. They will thaw in
about 15 minutes at room temperature
in wrappings. Refrigerator cookie
dough may be wrapped and frozen in
bars, Slice as needed, without defrost-
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 steam vents
from 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 10 to 15 minutes. Thaw
frozen baked pies, wrapped, for 1 to
172
hours at
rOOrn
ternperatUre.
‘“
serve warm, unwrap without thawing
and heat in 300°F oven for 30 to 40
minutes.
Quick Breads and Muffins
Bake, cool and wrap at once. For
serving, thaw, unwrapped, at room
temperature or warm, unwrapped, in
300°F
oven.
Main Dishes
Such foods as chili, spaghetti sauce,
casseroles, etc., are
prepmed in the
same manner as for immediate serving
with the exception of seasoning. During
Eggs
Use only fresh eggs for freezing. Chill
before freezing. Whole eggs may be
frozen or the whites and yolks frozen
separately as follows:
Whole Eggs-Mix yolks and whites
thoroughly with a fork.
Do not beat in
air. Add 1 teaspoon salt to each 2
CUPS
of eggs.
Egg Whites–Separate and freeze in
recipe-sized amounts,
Egg Yolks–Separate and add 1 tea-
spoon of salt or 1 tablespoon of corn
syrup or sugar per cupful of yolks.
Blend with fork.
Pack eggs in freezer carton allowing
Yz-i
nch head space (1
Yz-i
nch for glass
containers). Thaw eggs in unopened
container in 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 stor-
age. Omit potatoes from stews and
SOUPS as they become mushy.
Cool main dishes after cooking; pack-
age 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.
Sandwich Tips
All varieties of breads 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 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.
4~23P04
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