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Show IT"' I Ufci-;E BY'. HELEN HALE V7"OUR home freezer will do all l manner of jobs for you, if you'll let it! Try some of these hints to get more out of your freezer: Opened packages of appetizer crackers will keep perfectly fresh in the freezer. Remove what you need for each time. To avoid a last minute rush, place your filled parfait glasses in the freezer as much in advance as you desire. Your dessert's ready without last minute fussing! Fruit salads which have a cream cheese or a cream plus mayonnaise Recipe of the Week Beef 'n Spinach Scramble (Serves 4) 1 package frozen spinach 1 10-ounce can cream of mushroom soup Vz cup milk 1 2-ounce jar dried beef cup grated cheese Cut frozen spinach into quarters quar-ters and place in 1-quart casserole. cas-serole. Combine milk and mushroom mush-room soup in saucepan, then heat until smooth. Stir in dried beef. Pour mixture over frozen spinach and top with grated cheese. Cover and bake in a hot (400) oven for 30 minutes. I I base can be frozen perfectly for future meals or parties. Freeze small quantities of leftover left-over cooked meats as they gather. gath-er. When you have enough on hand, prepare hash, stew or meat pie from them. For an unusually large party when you'll need ice cubes, make them and store in the freezer. You need only a large paper bag to put them in. ' To meet the daily need for sandwiches sand-wiches for lunch or lunch box, make, wrap and' stort in the freezer. When you have sliced chicken or turkey leftovers, wrap and freeze these. You may be tired of eating turkey leftovers for several days in a row, but, when frozen, they can be used later, at a time when they'll be more appreciated. Most of the '$851,000,000 worth of gold mined last year went into private hoards, says the New York Journal of Commerce. Government absorbed about 30 per cent of it into their reserves, while some of the remainder was used for industrial indus-trial and artistic purposes. |