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Show WLl If tjS-J-z, BY HCIEW HUE "pO MAKE full use of your freez- er, is both simple and smart. Here are things which are easy to do and they'll make serving during hot weather easy for you. Freeze soups as well as juices if you're preparing them for a single meal. It's Just as easy to double or triple the recipe and store the rest in the freezer. If you tend to run out of ice THIS WEEK'S RECIPE Spiced Peaches (Makes 4 pints) 8 pounds small or medium peaches 2 tablespoons whole cloves 8 2-inch sticks cinnamon 1 blade mace 4 pounds of sugar 2 quarts vinegar Scald peaches with boiling water. Peel and stud with cloves. Tie cinnamon and mace in cloth and cook with sugar and vinegar for 10 minutes. Add peaches and simmer until tender. Let stand overnight, then remove spice bag. Drain syrup and bring to boiling point. Pack peaches In hot sterile jars and fill with syrup to top. Seal at once. cubes, make several batches and put them in plastic bags. Cherries, berries and mint sprigs can be frozen In the cubes you're going to use for iced tea or party beverages, bever-ages, but have plain ones for chilling your water. Creamed dishes can be made In large quantity. Pour them into refrigerator pans over aluminum foil or plastic bags, when cooled, so they can be frozen in a block and easily lifted out for freezer wrapping. Rectangular shapes will give more storage space from the freezer. |