Show U I 1 F I 1 4 Ws MA P 1411 A use dry sugar pack for frozen berries see recipes below stock your freezer S ao 0 MANY FOODS like peas as and strawberries which are coming to their peak of season now yield excellent results when frozen if you have either home or commercial facilities for keeping them in this way then it inq time to make your plans soon freezing foods Is quick and easy results are excellent and your table tn in f m midwinter I 1 d frei IN 1 showing olt off Z these thesa delicacies takes on the effect fact of a banquet I 1 the flavor and goodness of fresh foods Is preserved during the freezing process however its important to remember that foods come from the fr freezer aezer just as good as when they are frozen and no better speed is essential utmost speed should be used in getting fruits and vegetables into the freezer the two hour rule which applies to canning should be used here too its easier to observe however because theres no processing time to consider if you have your own garden pick vegetables and fruits early in thelmo the morning ining while the dew is still on them it if you have to arrange to buy them try to observe the same rule fruits and vegetables which have i stood around are not as s tender as when first picked neither do they have the food values a as s freshly picked produce dinel j have all equipment in rea readiness so that you can go ahead with full speed vegetables will have to be scalded then dunked bunked in ice water containers should be ready to fill and seal i plan to put foods in your own euln I 1 refrigerator promptly and plan to 0 get them into your own or the commercial freezer as quickly as possible freezing raspberries Rasp berries strawberries both raspberries rasp berries and strawberries give best results when they are frozen with sugar rather than with syrup since they will make their own juice in the carton choose varieties which have been successfully tested for freezing in raspberries rasp berries these a are r a cuthbert latham or viking A 24 quart era crate I 1 e or about 38 pounds of raspberries rasp berries s will yield 2426 24 26 quart cartons bah quart serving 6 to 8 people I 1 j marshall is the best common vp va biety to use for frozen strawberries a 24 quart crate will yield about 6 quart cartons j wash the berries in water which has been cooled with ice to 40 do da not allow them to remain in the water for more than 30 seconds A good way to do this is to place the berries in a colander ahir sorting and then place the colah der in water sufficient to cover I 1 shako shake gently lift from water wate li drain and remove caps using a sharp knife place the fruit on a tray which has been lined with several takk thil cli nesses of absorbent toweling and place in refrigerator to drain and cool place drained and cooled berries in a bowl and sprinkle sugar over LYNN SAYS dress up ordinary foods it you serve them often are fruit salads an almost da dally uy item at your tablet table the family will appreciate now new color and flavor in the dressing essing beat some currant jelly into sweet French dressing for that nice extra change it if sandwiches are a standby stand by on your luncheon bynus try this one for or something different use broiled bac bacon on lettuce and sliced tomato on buttered toast an and dserve serve with thin lot american cheese sauce LYNN CHAMBERS MENU minute steaks asparagus ks salad vinegar Dres dressing sini corn pudding bran muffins beverage strawberries with cream I 1 cookies I 1 1 1 L I 1 them using one part sugar to 4 parts of be berries beirley irles or alternate sugar and berries in freezing carton seal and freeze carton at ones once frozen peaches use tree varieties such as Ha hale leHaven haven or J H hile hale in the P yellow types type S one bushel of peaches will give about 24 quart cartons frozen place about 18 28 IN deac peaches hes in a wire basket and plunge int into 0 hot water for one minute then in cold water and slip off skins slice and nd place in a bowl sprinkling with one tablespoon of lemon juice as you do so add sugar one part to tour f 0 ur of fruit turn gently with wooden spoon pack gently into carton and seal freeze at once handle peaches gently and make certain all sugar Is mixed with fruit before packaging allow A 12 inch head space tor for fruits an vegetables packed in pint cartons allow about yi inch additional when using quart cartons frozen peas tender not fully matured peas ara best to use wash pods before shelling and discard all small or wrinkled peas 4 it if pods are full and difficult to shell scald with i boiling water for one minute peas then should be scalded after shelling also by steam three minutes by volling boiling water one minute or by pressure cooker for two minutes cool in ice water and drain on absorbent toweling seal at once and place in freezer or refrigerator immediately not allowing more than one hour to elapse from the time they are packaged to the t time I 1 m a freezing starts the varieties giving best results are thos laxton and A alderman aerman one bushel yields 68 60 6 8 0 quart cartons frozen green beans iron utensils should not be used tor for scalding as they will discolor beans during scalding for small beans cut shoestring style scald with steam for five minutes ds or by boiling water tor for three minutes minute S for m medium e d I 1 um w whole h a I 1 a beans use steam for six minutes bollan boiling water for four minutes or give them five minutes in a pressure cooker cool in iced feed water drain pack and freeze for quick preparation after washing grasp as many beans jr in hand as possible and snip off the stem end never need to apologize for fish fillets which have been baked in thick cream with sliced mushrooms chives and a sprinkling of paprika icy cold sliced cucumbers and new potatoes are perfect with it omelets can be improved with herbs you might like to try iry this egi egg dish with sweet marjoram tarragon or basil cinnamon sprinkled into apple sauce is a perfect accompaniment to french toast be they served for or luncheon or breakfast |