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Show I ' I - ' V 4 i 4 v 1 " A f " i At - Freeze Foods Now for Later Use (Set Recipn Below) Successful Freezing ONE OF THE MOST satisfactory Ways of preserving foods that has come into the limelight recently for home use is that of quick-freezing it. Compared with canning and dehydrating de-hydrating methods, freezing is easy. There are, however, many misconceptions mis-conceptions regarding the process LYNN CHAMBERS' MENU Deep Fat Fried Chicken Mashed Potatoes Cream Gravy Pineapple Cole Slaw Buttered Green Beans Hot Biscuits Strawberry Jam Strawberry Sundae Butter Cookies Beverage country. For those living West, broad leaf epinach gives the best results. see Always Blanch Vegetables For Freezing of freezing and storing them in home freezer or locker, and one of the main ones is that you simply sim-ply have to wash the food and Prepare vegetables for freezing by washing them thoroughly. If you desire a uniform pack, try to sort them according to size as they are washed. Scalding or blanching of vegetables vegeta-bles should never be omitted in preparing vegetables for freezer use. Scalding retards enzymatic action ac-tion and stops deterioration. It Improves Im-proves color and saves vitamins, and also softens the vegetable making mak-ing packing easier. Scald a pound or so at a time, using steam preferably, pre-ferably, or plunging the vegetable into hot water. Five minutes by steam is used for most vegetables except greens such as spinach which require only 2Vi minutes and green peas which need 3 minutes. Place the vegetable In water and ice until thoroughly cooled, then drain on a tray with absorbent paper or toweling. Package at once and refrigerate. Only moisture and vapor-proof packages should be used for any type of freezing. The liners should be used only once although the carton car-ton may be re-used. Leave head space In all cartons as food always expands during freezing. Use Syrup for Fruits To Be Used For Sauce If you're putting apples into sauce for freezing, use Baldwin, Green- store it. Five essentials are necessary to the successful freezing of fruits, vegetables, poultry and meat. The variety used must be good for freezing; fruits and vegetables must have reached a certain degree of maturity, for like any other preserving pre-serving process, freezing only keeps food until' it's used and does not Improve it Preparation for packaging must be done carefully, and proper packaging pack-aging should be used to prevent a common ailment of frozen foods, namely, that of freezer burn. Storage Stor-age must be at the recommended temperature 0f., or below. Equipment for freezing naturally includes a locker or a freezer to which you have ready access. If you rent a locker, then freeze only enough foods to fit into the refrigerator refrig-erator before you can take them to the locker. This must be within 24 hours of their packaging. High Flavor, Color Gives Good Froten Product Generally speaking, in the matter of fruits and vegetables, those with high color and excellent flavor should be used for freezing. Those who freeze foods have already al-ready run Into the term "optimum maturity." This means that fruits and vegetables suitable for freezing freez-ing should have reached their peak of ripeness to be ready for the freezer. freez-er. Fruits and vegetables at this stage art sweetest, full of flavor and ripe. This is the flavor and appearance ap-pearance which you want to preserve. pre-serve. Get fruits and vegetables into the freezer right after picking, if it's ing, N o r t h e rn Spy or Yellow . Transparent va- rleties; for pie, j use any high acid variety. In blueberries, use any small seeded variety. at all possible. If you wait for too long after picking or harvesting, the produce loses flavor and deteriorates deterio-rates in texture. e Check These Varieties For Vegetables If you're planning to freeze any of the following vegetables, check varieties to get the best results. In asparagus, for example, you'll find that both Mary Washington and Martha Washington rate high. The Dwarf Improved and Long Island Improved varieties of Brussels Sprouts are considered good. Fordhook lima beans retain superior su-perior color and flavor when frozen, and so do the Kentucky Wonder green snap beans. Italian green sprouting broccoli is superior because of its fresh . . Montmorency is a good variety in the sour red cherries, while In peaches of the yellow type, Hale Haven and J. H. Hale are excellent. excel-lent. For white peaches, choose Golden Jubilee or Georgia Belle. Any type pineapple is good. Wash fruit carefully, but do not allow it to soak. Drain thoroughly on absorbent cloth or paper, and let stand in refrigerator, if possible, to permit fruit to become firm for packaging. Stem and seed berries. Peel fruits such as apricots, apples, peaches and pears but place immediately after peeling into a solution made of one gallon of cold water with 3 tablespoons ta-blespoons lemon juice, or 4V4 teaspoons tea-spoons citric acid to a gallon of water to prevent discoloration. Let remain only a minute, then drain. If using dry sugar, as for whole fruit sift sugar with a flour sifter, right into the package. The minimum mini-mum amount to use for freezing is one part sugar to eight parts of fruit. More may be added when fruit is thawed. Seal, label and freeze package at once. To make medium syrup for fruit use 1 cup sugar to 2 cups water. Cook for 5 minutes and let cool before be-fore using. flavor and color for freezing purposes, pur-poses, while the Thomas Laxton and Dark Podded Thomas Laxton peas give a superior su-perior frozen product Savoy type spinach is recommended recom-mended for those freezing this vegetable vege-table in the Eastern part of the LYNN SAYS: Serve Summer Foods With a Flair Keep the flavor intact In those tender asparagus spears. Don't scrape. Just brush it. Break, don't cut and tie with a string. Cook with the heads up, then served with browned butter and bread crumbs. Lemon gelatin salads are cooling for hot days. Choose a canned fish for plain gelatin and lemon Juice molds: shrimp, sardines, lobster or crabmeat Serve with garden red tomatoes. I ' Those summer fruits and berries make wonderful fritters, and are tasty for dessert served with honey sauce. Make the sauce by cooking together a cup of honey with two tablespoons of heavy cream, the juice of a lemon and two tablespoons table-spoons of butter. Fry plenty of chicken next time you're making it and serve the other oth-er half chilled veil the following day. Put on the plate with cold, sliced tomatoes, black olives and bread, butter and lettuce sandwiches. |