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Show IA h H 0 U M 11 ggfel P h.00SMOLV Jbf Y?T xf .:.... i V ' Vv u i ; ( ' A V'lgi C"A iAi i ' ' ;i ,,;, ft A k i vis. 1 -'M Freeze Foods for Future Use (Set Recipes Below) LYNN CHAMBER'S MENU Chicken Shortcake with Gravy Buttered Lima Beans ; Carrot Sticks Beverage Cookies ; Peach Salad in Cherry Gelatin ( Peppermint Ice Cream Each bundle of meat in the freez-chnnM freez-chnnM contain enouch meat for Freeze your Foods ROAST TURKEY in mid-summer, broiled chicken in January and strawberry shortcake in December, Decem-ber, these are some of the items which are a real possibility on menus if you have facilities for freezing your food. This may be a freezer right in your own home, or it might be space rented at one of the large lockers that are now available in so many localities. Foods know no season when it's possible to freeze them, and, this, your family for a meal. Waxed or waterproofed paper may be used between each hamburger, steak or chop since this makes ! of course, is one of the best ways to avoid meal monotony. You simply freeze the food when it's at' the peak of the season, then eat it when them easy to separate and hastens thawing once they come out for use. Or, in this case, you may readily remove two or three chops without thawing the whole package. Pull the proper wrapping tightly around the meat to smooth out all possible air and eliminate air pockets. The package should be smooth and firmly packed to conserve con-serve storage space. Seal the paper with a "drugstore fold" which means bringing one edge over the other and folding it over the shorter sheet. Now twist or fold the ends and seal with acetate ace-tate (scotch) tape. This tape is not affected by moisture or cold. Label all packages so you can easily identify them when you want them. The label should contain the type of meat enclosed, the number of servings or the weight in pounds, and the date on which it was wrapped for freezing. As soon as the meat is wrapped and labeled, place in the freezer. If you do not have a freezer at home, store the packages in the refrigera- n ..Kill ...... .1 . you want it. Freezing food is one of the simplest sim-plest of preserving methods since foods require only a minimum of preparation, and they retain their freshness until thawed and prepared. pre-pared. How to Prepare Meat For Freezer IT'S a simple job to freeze meat for future meals and you need follow only a few simple rules to do it successfully. When choosing animals for freezing, freez-ing, select those healthy ones of size and weight which will produce pro-duce the quality of cuts preferred by the family. Excessive fat is unnecessary, un-necessary, but an ample covering of fat protects the lean from drying dry-ing out during the frozen storage. This latter does not apply to veal ince that meat has little fat. wi umu yum tan iae mem xo ine locker, but this should not be more than a few hours. Frozen Poultry Keeps Well Frozen poultry is one food which keeps well in its frozen state, and ioint it. nnrl in r requires even less attention than freezing meat since you yourself can prepare it for freezing with no special tools. Clean the bird and dis- These rules apply whether you purchase meats from a market or produce house. Ask for quality cuts from prime cattle, and mention that you Intend freezing them and the butcher may be more careful in his selection. Once the carcass is prepared, chill the meat immediately as bacteria grow rapidly at the high temperatures. tempera-tures. Molds, bacteria and yeast may ruin the flavor of the meat unless un-less it is chilled at once. Meat cutting is no job for a novice and should be done by the butcher or an expert meat cutter at a locker plant. You, however, should specify cuts you want, if you've purchased a carcass or part of one. It's a good idea to have the meat cut in family size portions to eliminate waste, since the meat cannot, or should not be frozen once it has been thawed. It's popular, too, to have meat boned since it requires less freezing space, and since the bones cannot puncture wrapping paper once they're eliminated. Proper Wrapping Saves Quality TT'S UNWISE to economize on wrapping paper for frozen foods since the meat may dry out and "freezer burns" often result. Regular Reg-ular butcher paper, ordinary waxed paper or grocery store type paper are not used. Moisture and vapor-proof vapor-proof paper bags or cartons made especially for this purpose are best. They should be easy to fold, wrap or handle, tough enough to resist tearing, and capable of receiving an Ink or china pencil mark for labeling. wrap it for freezing to be cooked several months later. Birds are killed, bled, plucked chilled and dressed before they can be packaged. If you desire, it's a great convenience to stuff the poultry poul-try and freeze it in that state, so the poultry is ready to pup in 'the oven for Christmas or Thanksgiving Thanksgiv-ing dinner. Do not use sat:e in "the dressing if you expect to keep the bird more than three months since the flavor permeates the meat. Here's a guide for chicken to be frozen: broilers should not wei"h over two and a half pounds dressed or be over 12 weeks old; frymg chickens should weigh from three to three and a half pounds and be 20 weeks old. Fowl for fricassee rnav weigh from four to six pounds and car. be from one to two years old. A roasting roast-ing ch.cken should weigh four to five pounds, but is best if not more than a year old. Capons should weigh from 7 to 10 pounds hut should not be over 8 to 10 months erages are easily frozen. Select good juices from well - matured ru.ts and chill thoroughly. Extract the juice and pour mto paraffin coated tubs or cylinders. Freeze immediately. e Water used for washing fruU berr.es and vegetables shou d ha e jce in it unless the temperature s lower than 65'. . S,peed Ule harvest to the freezer Just as you speed food to the ca or canning to prevent food value loss and deterioration LYNX SAYS: Use These Freezing Tips to Help You Varieties are of great importance in the successful freezing of fruits. Apples for sauce, for example, should be Baldwins, Greenings, Northern Spy or Yellow Transparent Transpar-ent types. Study the freezing space which will be available to you, and plan how much of each fruit, vegetable, meat or poultry you will have. Don't overstock one item so that you can't freeze something you want. |