Show 14 low how to t frese floats meals and fruits it if frozen po pork r k it to be fine lavor flavor it should sho u ld be b e used with five ive or six months at of the stored kenneth T F warner extension t service meat specialist advised miss kuby ruby smith ulu tah county home agent this week when stored to long he saiu sard the tat fat francix in pork ork gradually becomes rancid and the ceaf meat its to best flavor longer than six months Is only if all conditions are right salt speeds up rancidity fo so storage time of frozen from and cured meat should be shorter than that of unsalted meat A As a reminder mr warner sug suggests bests labeling the package with the date of storage so that none ne of og the pork will be left in the freezer too tod long beef lamb and poultry hold geir heir havor flavor longer than man pork in ro r storage if necessary well wrapped wrapped beef and poultry can van be kepi kep satisfactorily as long as a year aging the freshly slaughtered beef carcass for a week or ten days in a chill room increases the natural tenderness of the meat says mr warner longer aging is often used but it allows the development of stale odors from the growth of mold on the surface of the meat aging longer than ten d days appears unnecessary for beet berthat that 1 14 to bo further tenderized by freezing irrett grapefruit can be had all the th year by purchasing and freezing it when its cheap the fruit is at seasonal peak now peel POO with a very sharp knife kwe to remove all sill outer buter skin theft then M sep erato orate into sections remo removing flAg all it membranes pack segments into containers cover with grape fruit juice sweetened tweet ened with witt three tablespoons sugar to one pint of juice orange segments may be frozen the same wa way y they th ey may be packed separately or combined b ned with grapefruit segments both are delicious served while still icy as a fruit cocktail or in a salad |