Waggin' Tails Miniature Dachshunds

Freezing Food

• To keep foods from sticking together while freezing: place strawberries, chops, and other individual items in a single layer on a cookie sheet; freeze until solid, then pack in plastic bags.
• Allow ample headspace when freezing products. Headspace is necessary because food expands as it freezes.
• For the quickest freezing leave a little space between containers so air can circulate freely. Place containers closer together after food is frozen.
• Cool food quickly after cooking in order to freeze. The less time the food spends at temperatures between 45 degrees and 140 degrees, the better. If you allow foods to remain at these temperatures for more than 3 or 4 hours, they may not be safe to eat.  Hot foods can be placed right in the refrigerator provided they don't raise the refrigerator temperature above 45 degrees. A large quantity of hot food should be cooled in a big bowl (or a sink) filled with cold water and ice that almost reach the top of the food container. Replace ice as it melts; freeze the food as soon as it is cool.

• Quart milk containers are great for freezer storage. Wash and dry them thoroughly, and fill with either solids or liquids. Seal them well, label, and store. Once frozen, they can be stacked neatly in the freezer.
• Containers must be moisture and vapor-proof.
• Since food expands in freezing make sure a container has enough room for expansion.
• Use inexpensive dishpans to organize your freezer contents. Put hamburger in one, vegetables in one, juices in another, etc. Label the end of the pan that shows. Date everything and rotate.
• The waxed cardboard containers that milk and cream come in are also handy for freezing foods - especially stock, soups, etc. Wash and dry the containers before use. When you're ready to remove the frozen food tear the carton apart and discard it
• When freezing liquids such as soup, use a plastic bag inserted into one of the coffee cans that comes with a plastic lid. Close the bag, snap on the lid, and freeze. Then when you remove the frozen food for serving you can store the can - using it over and over again.
• Rather than buy dozens of containers for freezing, buy a few (or use margarine tubs). When they are completely frozen, dip the container in hot water for a second and remove the contents, which you can store in plastic bags.

• Date everything and rotate.
• Label all packages and containers with the name of the recipe, the number of servings and a "use-before" date. If a recipe calls for additional ingredients to be added after you take the food from the freezer, note on label also.
• Label your package before you put them in the freezer. What you will need are labels, a grease pencil or a felt-tipped pen, and freezer tape. Keep these handy with your packaging materials so you won't be tempted to smuggle an unlabeled package into the freezer.
• Include:
• Name of recipe: copy its exact title from the cookbook. If you have more than one package from the same recipe, note that on the label.
• Last-stage ingredients: If your recipe calls for additional ingredients after you take the food from the freezer, not this on the label.
• Book page: copy the number of the page on which your recipe appears.
• Number of servings: write down the number of servings your package contains.
• Storage time: figure out when your package should be used; put that date on your label. If you leave your package in the freezer beyond the recommended storage time, your food won't spoil - but it may begin to lose some of its flavor, moisture or texture.
• Label containers to identify their contents by using gummed labels, freezer tape, or crayon-type pencil.

• When you want to freeze food in large quantities, guard against a rise of temperature in your freezer. Reduce your freezer temperature to -10 degrees or lower about 24 hours before you put a large amount of unfrozen food into your freezer. This way, your food will be frozen solid in 10 -12 hours.

• The waxed cardboard containers that milk and cream come in are also handy for freezing foods - especially stock, soups, etc. Wash and dry the containers before use. When you're ready to remove the frozen food tear the carton apart and discard it.
• When freezing liquids such as soup, use a plastic bag inserted into one of the coffee cans that comes with a plastic lid. Close the bag. snap on the lid, and freeze. Then when you remove the frozen food for serving. you can store the can - using it over and over again.

• In case of power failure or mechanical defect, keep the freezer closed. In a full freezer that is kept at 0 degrees, little or no thawing will take place within the first 12 - 20 hours.
• If your freezer might be out of commission for more than a day and you are storing a lot of food, you will want to take action. You can buy dry ice. Wear heavy gloves when you handle dry ice. Lay cardboard over the packages in your freezer, and place the dry ice on the cardboard; do not place it directly on the packages. a 50-lb block of dry ice will prevent foods from thawing for 2 - 3 days.
• If power to the freezer is interrupted, do not open the door unnecessarily. Food in a loaded freezer will stay frozen two days and in a half-filled freezer about one day. If power is not resumed within this time, use dry ice to prevent spoilage. If you can't get dry ice, locate a locker plant and move your food there in insulated boxes.

• You may safely refreeze foods that have thawed if they still contain ice crystals or if they have been held no longer than one or two days at refrigerator temperature after thawing.

• Don't season food which you intend to freeze. Add the seasonings after defrosting. when you're reheating, many seasonings lose their flavors when they're frozen.

• The temperature of freezing and storing food is 0 degrees or lower. At a low temperature (0 degrees) foods freeze faster and there is less breakdown in their cellular structure. Therefore, the foods are more apt to retain true flavor and firm texture. Chest and upright freezers (and the fully-insulated refrigerator-freezers) are designed to stay at a constant 0 degree temperature. Be sure the control setting of your freezer is correct - use a freezer thermometer.
• It is important that you know exactly what temperature is maintained in your freezer - especially when you're freezing foods. Strongly recommend that you buy a freezer thermometer. Check the thermometer often, and make sure that your freezer actually maintains a temperature of 0 degrees or lower.

• Storage of frozen foods at 0 degrees or below prevents micro-organisms from growing. Thawing causes microbial growth and chemical changes to accelerate as the temperature rises. Unless thawed foods are used promptly or refrigerated they will spoil and also may be dangerous to eat. Do not, for example, leave frozen meat on the container in the morning for use at the evening meal. It is better to place the frozen item in the refrigerator to thaw.

• It is essential when freezing food to package it in wrapping material or containers that are moisture - and vapor-proof such as heavy-duty aluminum foil, polyethylene film or bags, laminated freezer paper, rigid polyethylene boxes and glass jars. When you wrap food, be sure to press out the air and wrap tightly, then close package with tape. Foods containing liquid expand in freezing so allow about 1 inch head space at the top of container. Label all packages and containers with the name of the recipe, the number of servings and a "use-before" date. If a recipe calls for additional ingredients to be added after you take the food from the freezer, note on label also.
• If food is to maintain its high quality in the freezer, it must be stored in wraps or containers which are moisture- and vapor-proof. When you wrap press out the air and wrap tightly. Close packages with tape.

• Crumble those extra pieces of cooked bacon and freeze them. Use as toppings for baked potatoes.
• When fried bacon has been well drained on paper towels, spread it out on cookie sheets and freeze so the pieces do not stick together. After freezing, the strips can be put in plastic bags or a freezer container. A few pieces of frozen bacon can be heated quickly in the oven or on a back burner while the eggs are cooking. Also great for crumbling on a salad or into soup.
• Bacon that has been fried and drained crisp can be frozen in foil; reheat in toaster oven to crisp.
• Uncooked Bacon: Storage time: 3 months.
• Lay strips side by side on a piece of aluminum foil or waxed paper. Roll them up lengthwise so they don't touch each other and put the roll in the freezer in a plastic bag. The bacon can be cooked as soon as it is thawed out enough to unroll.
• To quickly separate frozen bacon: just pick up the whole pound and start rolling it up as you would a magazine it will roll because the fat keeps it a little flexible). Do it two or three times. Now you can peel off those slices, easy as pie.

• Up to 1 month ahead, prepare the biscuits but do not bake them. Place the biscuits on cookie sheets; cover and freeze them. Place the frozen biscuits in plastic bags and keep them frozen. About 30 minutes before serving, remove as many biscuits as needed and bake the frozen biscuits on a cookie sheet in a preheated oven as the recipe directs, but increase the baking time about 5 minutes or until the biscuits are golden.

• Keep sliced or unsliced bread in the freezer. Wrap it as airtight as possible to prevent it from drying while frozen.
• Remember that whole wheat and other dark breads are almost impossible to slice when they're thoroughly frozen. Slice the breads before you freeze them. And if you slip small pieces of waxed paper between the slices, they will be easier to separate.
• Storage time in freezer: 2 - 3 months.
• Defrost frozen bread or rolls by placing in a brown paper bag and heating for 5 minutes in a 325 degree oven.
• Even if there's only one left, leftover biscuits, rolls, muffins, etc., can be put in a large plastic bag and frozen. Not too many days later, treat your family to a meal accompanied by a crazy variety of breads. They will love it, and it's great for the cook.
• Save bread all year round. Keep a bag handy and throw in your stale or leftover slices, and pop into the freezer. When you've got enough, stuff a roast chicken made from stale bread.
• A good rule is "bake first, then freeze." Frozen bread won't rise as high or bake up as tender. Cool to room temperature after baking. To freeze bread: slice (this saves thawing time later) and seal tightly in moisture-proof wrapper bag. Do not frost Breads properly cooled and wrapped will keep from 9 - 12 months.
• Overwrap the bread you buy if it is to be frozen more than one week.
• To thaw frozen breads, let stand at room temperature 2 - 3 hours or wrap with aluminum foil and heat in a 350 degree oven 20 - 25 minutes. For a crisp crust, unwrap the loaf for the last 5 minutes of heating time.
• Leave in original wrap and let stand at room temperature. A l-lb loaf of bread thaws completely in about 3 hours.
• Pop frozen slices in the toaster. Or make lunch box sandwiches with frozen bread.
• Freezing Dough: Loaves of bread will yield a fine texture if the dough is frozen a day or two before baking. Be sure to let them rise before baking.

• Best to bake before freezing.
• To thaw: Leave in original wrap and let stand at room temperature, or warm in 325 - 350 degree oven. Heat waffles in toaster.

• Both butter and margarine keeps frozen for 3 months at 0 degrees.
• Overwrap butter and margarine with freezer wrap, even if it is already in parchment or a carton.
• Fancy butter balls and curls can be made ahead of time, they freeze well when wrapped carefully.

• To be sure of having buttermilk on hand for favorite recipes, measure the milk in 1/3 cup and 1/2 cp portions and freeze it Remove frozen portions from containers, wrap and label and store them until needed.

CAKE

CAKE BATTER

• Don't freeze cake batter.

FILLED CAKES

• Do not freeze cakes with custard or fruit filling as they tend to get soggy when thawing.

FROSTED CAKES

• Cakes do not freeze solid. To prevent crushing, keep your wrapped, frozen cake in a rigid container.
• Some frostings and fillings do not freeze well. Confectioners sugar and fudge frostings freeze best Boiled frostings are difficult to store - freeze before wrapping.
• You can successfully freeze a freshly iced cake if you pop it into the freezer for fifteen minutes to set icing; then wrap the cake and to prevent crushing, place cake in box, then overwrap box and put it back into the freezer for storage.
• Of the frosted cakes, those with creamy-type frostings freeze best To avoid some of the stickiness, freeze the cake before wrapping it Or insert wooden picks around the top and side of the cake to hold the wrapping away from the frosting. Frozen frosted cakes keep for 2 - 3 months.
• Slice cake or nut and fruit breads before freezing. Put plastic wrap between the slices. It's easy to remove the number of slices you need, and they thaw quickly.
• If you're not going to need a whole cake, cut individual pieces, which will thaw in about five minutes.
• Let wrapped frozen cake stand at room temperature - about two hours for frosted cakes, one hour for unfrosted layers. (Do not thaw in oven). Cakes with whipped cream toppings or fillings should be thawed in the refrigerator about 3 - 4 hours.
• To thaw frosted cakes: keep loosely covered in the refrigerator.

UNFROSTED CAKES

• Cakes do not freeze solid. To prevent crushing, keep your wrapped, frozen cake in a rigid container.
• Slice cake or nut and fruit breads before freezing. Put plastic wrap between the slices. It's easy to remove the number of slices you need, and they thaw quickly.
• If you're not going to need a whole cake, cut individual pieces, which will thaw in about five minutes.
• Let wrapped frozen cake stand at room temperature - about two hours for frosted cakes, one hour for unfrosted layers. (Do not thaw in oven). Cakes with whipped cream toppings or fillings should be thawed in the refrigerator about 3 - 4 hours.
• To thaw unfrosted cakes: leave in original wrap (to prevent moisture formation on the cake surface) and let stand at room temperature 2 - 3 hours. Or place in 250 - 300 degree oven for a short time, but watch closely.
• Unfrosted cakes freeze better than frosted cakes. Allow the cakes to cool thoroughly; place on cardboard, then cover with aluminum foil or plastic wrap. Properly packaged, unfrosted cakes can be kept frozen 4 - 5 months, fruitcakes can be stored longer.
• Don't ice cakes before you wrap and freeze it
• Make the icing and freeze it in a separate container. Ice the cake after both the icing and the cake are defrosted.
• For added protection, pack wrapped angel food and chiffon cakes in rigid boxes after freezing.

• Make up and freeze small canapes. Take them out of the freezer about 2 hours before you want to serve them. (But don't freeze any containing mayonnaise - it darkens and separates. And don't use crackers - they get soggy).

• Be sure to use moisture-proof wrap.
• Marshmallows freeze well; spun candy chips, chocolate-covered nuts and candies with hard centers may crack or split
• Storage time: 12 months.
• Stored at 0 degrees, most candy stays fresh a year or more. Overwrap with freezer wrap.
• To Thaw: leave in moisture-proof wrap and let stand at room temperature 4 - 8 hours.

• If you are making a casserole and plan to store it in the freezer, spray the dish with vegetable spray. When frozen, remove the casserole and place it in a plastic bag, label and date it. The dish will then be available for everyday use. When you are ready to serve the casserole put it back into the dish, thaw and bake.
• If you want to freeze a casserole dish, but don't want to tie up the casserole. Line the dish with foil (leaving a long overhang) before filling it, then freeze, when the contents are frozen solid, slip the food and foil from the dish, seal tightly, label and replace in the freezer. The dish can then be used while the casserole still remains in the freezer. When ready to bake slip the food from the foil, place in the same casserole and bake.
• Freeze most casseroles before baking, especially when all the ingredients are already cooked. Exceptions to this are dishes that contain uncooked rice, raw vegetables, or uncooked meat that has been frozen and thawed.
• Do not freeze mixtures containing hard-cooked egg whites, raw vegetables, mayonnaise, or sour cream.
• Undercook starchy ingredients such as beans, rice, and noodles, as they can become mushy when frozen. Potatoes become especially soft.
• Freeze casserole toppings separately to keep them from becoming soggy. Keep a supply of plain or buttered crumbs in the freezer to use on frozen casseroles.
• Do not freeze baked pastry; add fresh or frozen unbaked pastry during reheating.
• Season foods lightly before freezing, then add more when reheating. Cloves, pepper, garlic and celery become stronger on freezing; onion, salt and chili powder weaken.
• Freeze casseroles either in quantities just right for your family or in individual servings.
• Chill hot casseroles rapidly. Set pan of ot food in ice water; cool to room temperature. Wrap, label, and freeze.
• When possible, use shallow baking dishes to speed freezing and thawing of casseroles.
• Allow some headspaced to permit expansion of food.
• Cover casseroles with moisture-vaporproof material such as freezer paper, heavy foil, plastic wrap, or a tight-fitting lid. Fix tape around the edge to make a tight seal. Label contents, number of servings, and date of freezing.
• Use frozen casseroles within 2 or 3 months for best quality.
• Pre-cooked casseroles should be heated slowly from the frozen state in the top of a double boiler or in the oven. If leftovers have been frozen and will not stand much more cooking, allow them to thaw only partially before heating and serving quickly.
• To thaw casserole before reheating, let it stand overnight in the refrigerator. Then, cook as directed in the recipe, baking an additional 15 - 30 minutes.
• If gravies or sauces separate on freezing, stirring may help return them to their original consistency.

• Fresh caviar does not freeze well.

• Cheese (in small amounts) stays good in freezer for 6 months.
• Storage time at 0 degrees: 11/2 - 4 months.
• Keep cheese in unopened first wrapping. Overwrap in freezer wrap. Before eating, thaw in refrigerator; use as soon as possible.
• Freezing cheese will extend its storage life, but may affect the body and texture. Frozen cheese may become crumbly or mealy, and is then best suited for cooking.
• For best results, cheese should be tightly sealed in moisture-proof material such as plastic wrap or foil especially designed for freezing.
• If you find a good buy on cheese, keep out what you can use within a week or so, and freeze the balance. Again, store it in slices, cubes or shreds and remember to date it and rotate it.
• Cheese that can be frozen includes processed, Swiss, Greek cheese, Cheddar, and even cream cheese dips. If, after defrosting, the cream cheese appears grainy, whip it well.
• Closely wrap cheese in foil or freezer-wrap to prevent it from drying out Small pieces, such as Camembert, can be frozen in their original wrappings. Some hard and semi-hard cheeses will keep in the freezer up to 3 months if the pieces weigh 1 lb or less and are 1 inch or less thick. Cheese cut into small cubes and frozen should be used within 3 weeks.
• Cheeses such as Cheddar, Swiss, Edam or Gouda can be stored in the freezer if frozen rapidly in small (half pound) packages. If the cheese has been cut into small cubes, keep it in the freezer no longer than three weeks. Slices and loaves of natural cheese, such as Cheddar and Swiss, and pasteurized process cheese products may be kept frozen for up to three months. Before using cheese} thaw slowly, preferably in the refrigerator while still in its wrapping.
• 15 minutes in the freezer makes soft cheese easier to grate.
• Hard cheese may become crumbly, but its flavor will not be affected; use it in cooking.
• Hard cheese like Cheddar, Edam} Gouda and Swiss freeze well in small packages of about 1/2 lb each. To freeze, wrap cheese tightly to prevent drying and crumbling and remember to label.
• Thaw cheese slowly in the refrigerator - the mottled color, the result of frozen moisture on the surface, will disappear and the normal color will return as it thaws. Use as soon as possible.

COTTAGE CHEESE

• Creamed cottage cheese will change texture, becoming grainy. Freeze only uncreamed or dry-curd cottage cheese.
• Uncreamed cottage cheese can be frozen for 1 - 2 weeks. Do not freeze creamed cottage cheese; it separates upon thawing and the texture becomes gritty. If necessary, cream cheese can be frozen for 6 - 8 weeks; when thawed, it loses smoothness and is best used in cooking.
• Freezes extremely well. Rather than serve up plain cottage cheese for lunch, however, buy it in bulk and repackage it in small meal-size containers, mixing each portion with one of the number of palatables such as chopped pimiento or green pepper, fresh pineapple unsweetened berries, finely minced cucumber and onion, chives, or chopped tomatoes.
• The curd of cottage cheese breaks down when it's frozen and thawed, but this is all right if you intend to ship it or use it in cooking.

CRUMBLED OR GRATED CHEESE

• If you freeze Roquefort, blue or Gorgonzola cheese, it will grate very nicely into a salad dressing or into any dish calling for finely crumbled cheese.
• Parmesan and Romano grate quite easily when frozen.
• Keep packages of blue or Roquefort cheese in freezer. The cheese will crumble perfectly if scraped with a paring knife, and will be ready to serve with salad dressing by dinnertime.
• Grate cheese as soon as you bring it home from the store and put it in plastic bags in the freezer. You can always remove the exact amount you need. The cheese doesn't stick when frozen and it thaws instantly.

• To preserve the creamy texture, thaw frozen cheesecake in the refrigerator for 12 hours.

• When wrapping chops, chicken parts or hamburgers for your freezer, it's a good idea to sandwich sheets of waxed paper between the pieces of meat That way the meat will separate easily and defrost faster.
• Don't freeze meats, fish or chicken when their surfaces are moist Pat them very dry before you wrap them for the freezer.
• For home-freezing, select only the freshest poultry. Unless planning to cook whole later, cut chicken into amounts convenient for your family. Package compactly in freezer-wrapping materials, separating pieces with foil or plastic wrap for easier separation at thawing time. Special freezing papers, foil and most plastic wraps are suitable; waxed paper, because it's not moisture-vapor-proof, is not recommended. Label the package with the date, kind of chicken and weight or number of servings and freeze.
• If freezer temperature runs above 5 degrees, plan to use chicken within a week or two.
• Freeze at 0 degrees for 9 months.
• Use giblets within 2 months.
• Prepackaged chicken parts may be frozen in original wrappings for 2 weeks or less.
• Cooked poultry without broth can be frozen up to 1 month.
• Cooked poultry with broth can be frozen up to 6 months.
• Remove any stuffing; cool as soon as possible in the refrigerator; then freezer-wrap and freeze the meat and stuffing separately. Wrapped, cooked poultry, in pieces or slices, will keep about 3 months in the freezer if covered with broth or gravy; if not covered with broth or gravy, use within 1 month. Use frozen gravy and stuffing within 1 month.
• Wrapped, cooked chicken can be kept frozen about 4 weeks.
• Freeze cooked poultry in recipe-size quantities. Cut up and pack tightly in freezer containers with or without the broth.
• Uncooked: Buy only the freshest birds, and freeze them as soon as possible after purchase. Unless you plan to cook chicken whole, cut it into convenient serving-size pieces or quarters and place enough in each package for one meal.
• Do not stuff whole birds before freezing.
• Package chicken compactly in freezer-wrapping materials, placing freezer paper, foil or plastic wrap between pieces for easier separation at thawing time.
• Label package with date, kind of poultry and weight or number of servings and freeze.
• Frozen fresh chicken can be kept for several months at 0 degrees or below. (Some refrigerators have freezing sections which do not maintain 0 degrees and should not be used for long-term storage of foods such as poultry.)
• Place on refrigerator shelf in freezer wrap. Allow about 12 hours for thawing. If needed sooner, place chicken in wrap under running cold water for 1/2 -1 1/2 hours.
• Cold Water Method: Place the bird, still in its original wrapping, in a large pan or in the sink Add enough cold water to cover; change the water every half hour. Small chickens and Rock Cornish hems will take about 1 hour to thaw, 4 - 12 lb birds (duckling, goose roasting chicken, capon, turkey) 3 - 6 hours. Turkey wings, thighs and drumsticks will thaw in 2 - 2 1/2 hours, breast in 4 hours. Once thawed, cook or refrigerate poultry immediately.
• For pure white breast meat, defrost a chicken by letting it stand for a time in cold water that you've heavily salted. The salt draws out all traces of blood.
• Defrost frozen chicken by soaking in cold water that's been heavily salted. Meat will be pure white and very flavorful.
• Roasting chickens are juicier and more tender if they are defrosted slowly in the refrigerator and put into a moderately slow oven as soon as they are thawed.
• Cut-up chickens for broiling or frying are also better when allowed to thaw slowly. If you wish, the packages may be opened up and the pieces loosely re-wrapped separately to speed the defrosting.

• Unopened cans of coffee will retain their flavor longer in the freezer.
• Coffee beans and ground coffee stay fresh longer when kept in the refrigerator or freezer.
• Place coffee beans in a tightly covered jar and refrigerate them. Or divide the beans into small portions, pack in airtight containers and freeze; use up as soon as possible.
• It's wise to store cans or bags of coffee and jars of instant coffee in the freezer to keep them from deteriorating. If there's no room in the freezer for them, at least refrigerate them. Many contain natural oils that become rancid at room temperature if they stand for long.

• Don't ice coffee cake before you wrap and freeze it Make the icing and freeze it in a separate container. Ice the cake after both the icing and the cake are defrosted. A coffee cake that's been frozen can be heated first, before icing. It will look and taste freshly baked.

• Divide packages of bologna into slices and store them, three pieces per pack, in individual plastic sandwich bags, then freeze them. They thaw faster that way. But if you are in a hurry, remove the slices and lay them in a small skillet and pour boiling water over them. In less than a minute they're all thawed. And the old skin peels off smoothly and instantly with absolutely no waste of the meaty part.

• When you make a batch of cookie dough, freeze some of it for future use by putting in frozen juice cans and in freezer. When you are ready to use a can, open both ends and push the dough through the can. Slice with a sharp knife.
• Unlike cake batter, cookie dough keeps very well in the freezer for long periods of time, and may even be preferable in some instances. Some short and crisp types of cooky, if frozen baked, may be so fragile that they break no matter how carefully you handle and package them.
• Package cooky dough by forming it into a cylindrical roll of the desired diameter and wrapping it in cellophane, laminated freezer paper or aluminum foil. To protect it against flattening or dents in the freezer, you can outer-wrap the roll in corrugated paperboard and then in Kraft paper. For holiday and gift cookies, save tubular containers such as ginger-snap cartons and cardboard rolls. If you want square cookies, you can pack the dough down in rinsed out milk cartons. Be sure to seal everything.
• This type of freezer cooky dough can usually be sliced while still frozen, if it is too hard for even your best and sharpest knife, let it soften just a little by putting it - wrapped ¬on a refrigerator shelf for about 45 minutes to an hour. Don't let it get too soft, or it will be hard to slice.
• Can be frozen and stored from 9 - 12 months.
• To store rolls of cookie dough, freezer-wrap and freeze. Frozen dough keeps 5 - 6 months.
• Seal dough in freezer containers, or shape as directed in recipe, quick-freeze one hour on baking sheet, then seal in freezer containers.
• Ready-to-bake drop cookies keep in your freezer. Make up your favorite recipe and drop batter on cookie sheet (You can place cookies close together for this.) Freeze the unbaked cookies, then transfer them to plastic bags for freezer storage. You can have fresh-baked cookies in a few minutes.
• Package dough for drop cookies in an airtight container, aluminum foil or plastic wrap. Thaw until just soft enough to spoon onto baking sheet.
• Shape dough for refrigerator cookies in rolls; wrap in aluminum foil or plastic wrap and freeze. Thaw just enough to slice.
• Refrigerator Cookies: This cookie dough can be made up ahead of time and stored in the freezer.
• To keep a supply of cookie dough in the freezer; pack homemade refrigerator cookie dough into 6-oz juice cans (don't remove bottoms) and freeze. Thaw about 15 minutes, open bottom and push up, using edge as cutting guide.
• Shaped Cookies: Doughs for fancy-cut cookies can be very conveniently packed in rigid plastic or waxed tub containers, or even in shoulderless glass freezer jars. These must thaw, of course, before they can be manipulated.

• Cookies can be frozen either baked or unbaked.
• Each time you bake cookies, squares, etc., freeze a few. In no time you'll have a real assortment of goodies put away. When unexpected guests arrive dive for your supply of frozen cookies, and they will thaw in no time. Your guests will marvel at your fare!
• Freeze frosted cookies uncovered until they are firm, then wrap.
• If cookies have been decorated, freeze them until hard in a single layer on a cookie sheet, then pack them for storage. To thaw, unwrap cookies and let them stand for about 10 minutes at room temperature.
• Baked and frosted, can freeze for 2 - 3 months.
• Baked and unfrosted, can freeze 9 - 12 months.
• Arrange baked cookies in a sturdy box lined with plastic wrap or aluminum foil; separate each layer of cookies with more wrap or foil; seal foil. Close box, label and freeze.
• Sturdy cookies can be placed in plastic bags, foil or plastic film, but thin, fragile cookies need to be placed in freezer containers to prevent breakage. When ready to use, leave in covered container until completely thawed to keep out excess moisture.
• Baked cookies, after they are thoroughly cool, may be packedin any good airtight box or carton between layers of cellophane. The largest sizes of the lined Thermorex containers are fine for cookies, especially if there are children in the house, because they require no outer wrapping. To safeguard freshness and minimize breakage, fit crumpled-up pieces of waxed paper or cellophane in any air spaces.
• Thaw cookies by allowing them to stand at room temperature for about 10 minutes.

• It's wise to store cornmeal in the freezer to keep it from deteriorating. If there's no room in the freezer for it, at least refrigerate it It contains natural oils that become rancid at room temperature if it stands for long.

• You can freeze heavy, medium, or light sweet cream, but you can't freeze sour cream. It becomes liquid and will not thicken. (You can of course, still use sour cream that has been frozen in cooking.)
• Liquid cream does not freeze well.
• Freeze cream in original cartons if there is a half-inch space at the top of the container.
• Heavy cream whips well if a few ice crystals remain after defrosting.
• Heavy or whipping cream will not whip high after freezing. If you like, whip it first, then freeze it. Thaw it in the refrigerator before using.

• Crepes may be filled, put in the casserole, ramekin or disposable aluminum pans in which they are to be baked, wrapped in aluminum foil, freezer paper or plastic freezer bags and frozen. This, of course, will take up more freezer space. They can be frozen with or without a top sauce. Fillings, or in some cases just the basic ingredients for fillings, can be frozen separately, defrosted and combined with the defrosted crepes. They are then treated the same way as freshly made filled crepes.
• Frozen filled crepes that have been at room temperature for about an hour will usually require an additional hour for baking. Before putting them in the oven, they may be dotted with butter or cheese or a top sauce may be poured over them. If you wish to defrost them fully before baking, the time of baking will of course be cut to the same 5 ¬30 minutes that freshly made crepes require in the oven.
• For filled crepes, place them on a greased baking sheet without touching; freeze uncovered. When frozen, remove and seal in a moisture-vapor-proof bag. Then place crepes in a glass or plastic container for protection. Return to freezer. Most meat fillings and fruit filings freeze well, but avoid freezing potato, mayonnaise, cooked egg white, raw vegetable, and cream fillings. Use filled crepes within two months. Thaw frozen crepes before heating.

• Crepes, which you can freeze (stored between layers of waxed paper), sometimes crack in the freezer when they're laid flat Try rolling them instead. Arrange the crepes in layers of 3 or 4 with waxed paper between each crepe, roll, and snap a rubber band around each roll. Store in the freezer. Crepes thaw nicely at room temperature without breaking.
• Stack with waxed paper between them. Let cool and wrap in aluminum foil to freeze.
• Wrap the cooked crepes in foil, plastic or freezer wrap in numbers that are most convenient for you to use in a recipe. We wrap the smaller 5 inch crepes in packets of 12, an amount we often use to serve four people 3 crepes per serving.
• To defrost crepes, remove outer wrappings and let stand at room temperature. Do not attempt to separate the crepes until they are partially defrosted because they are brittle when frozen and will break easily. When fully defrosted they can be used for any recipe - wrapped around a filling, layered or simmered in a dessert sauce.
• Unfilled crepes freeze well, so while you have your crepe pan or skillet out, do up an extra batch and store them in your freezer. Just make a stack, alternating each crepe with two layers of waxed paper. (The waxed paper makes crepes easy to separate). Then, overwrap the stack in a moisture-vapor-proof bag. Before freezing protect the crepes by placing the bag in a glass or plastic container. Keep crepes frozen no longer than 2 - 4 months. To use remove as many crepes as you need, then reseal the bag and return crepes to the freezer. Let crepes thaw at room temperature about one hour before using.
• Crepes can be prepared and frozen up to 2 months ahead. To freeze, stack crepes, placing waxed paper between crepes. Wrap stacked crepes tightly in foil; label and freeze. To use, placed wrapped, frozen crepes on cookie sheet and heat in preheated 325 degree oven until heated through, about 30 minutes. While crepes are heating, you can prepare filling and/or sauce.
• Crepes, like most baked goods, can be refrozen. However, crepes that have been frozen too long or refrozen too often tend to become dry and tough. We recommend holding frozen crepes no longer than 2 months and refreezing no more than twice.

• Let the wrapped frozen cupcakes stand at room temperature for 30 minutes. Do not thaw in oven.

• If you've made more doughnuts than you can use right away, freeze the leftovers. Be sure to wrap them airtight. And don't ice them first. Thaw, then crisp them lightly in the oven before icing them.

• Ducks freeze at 0 degrees for 6 months.
• Cold Water Method: Place the bird, still in its original wrapping, in a large pan or in the sink. Add enough cold water to cover; change the water every haIf hour. Small chickens and Rock Cornish hems will take about 1 hour to thaw, 4 - 12 lb birds (duckling, goose roasting chicken, capon, turkey) 3 - 6 hours. Turkey wings, thighs and drumsticks will thaw in 2 - 2 1/2 hours, breast in 4 hours. Once thawed, cook or refrigerate poultry immediately.
• Frozen duckling will thaw, in its original wrapping, in 1 - 11/2 days in refrigerator.
• Refrigerate fresh or freshly thawed birds and use within 2 days.

• Always label packages with the amounts that are inside.
• Freeze in usable portions, allowing room for expansion. Use within 9 - 12 months.
• Eggs in the shell will expand and crack the shell.
• Be sure to label the container with the number of whole eggs and what and how much of whatever addition you have added to them.
• Whole eggs and egg yolks become lumpy unless sugar, com syrup or salt is added.
• To improve texture of mixed whites and yolks, add 1 tbsp sugar or corn syrup or 1/2 tsp salt per cup before freezing.
• Break several whole eggs (enough for your favorite recipe for example) into a plastic sandwich bag. Tie the top and freeze them.
• Or break eggs into an ice cube tray to freeze. When frozen, package the cubes in plastic bags for freezer storage.
• To freeze eggs whole, break yolks; mix well with whites, but do not stir air in.
• Thaw completely in the unopened container in the refrigerator (a one cup container will thaw overnight). Use within 24 hours. Sweetened eggs can be used in desserts; salted eggs can be used in main dishes. Do not use in uncooked foods, such as eggnog.
• Freeze any surplus eggs you may have left over. This is done by whisking two eggs gently together in a small bowl using a fork, with 1 level teaspoon of sugar. Store in small plastic containers and freeze. These eggs can be used in cakes, omelets, scrambled egg dishes, pancakes, etc.

HARDBOILED EGGS

• Hard boiled egg whites don't freeze well.

EGG WHITES

• Don't freeze cooked foods containing hard-cooked egg whites. Egg whites changes in texture rapidly, toughens, and tends to develop off flavors when frozen.
• Whites need no additions - put through a sieve for uniform texture.
• Place each egg white in an ice cube tray compartment. Freeze, unmold into a heavy plastic bag and return to freezer. Thaw when you want to make souffles, meringues or other dishes using egg whites.
• Pour enough egg whites for a favorite recipe into a freezer container and seal. Or freeze egg whites in plastic-wrap-lined 6-oz custard cups, 1 to a cup. After they are frozen, remove the whites from the cups and store them in a plastic bag in the freezer. They will thaw quickly when needed.

EGG YOLKS

• Be sure to label the container with the number of yolks and what and how much of whatever you have added to them.
• Whole eggs and egg yolks become lumpy unless sugar, corn syrup or salt is added ..
• Egg yolks can be frozen and thawed and use just as you'd use fresh ones. Mix 1/2 tsp of honey well into every 6 yolks before freezing and they'll thaw smoothly without forming a "skin" or becoming gluey.
• For egg yolks, add two times the salt or sweetener recommended for whole eggs.
• Break yolks. For each cup of yolks, add either 1 tsp salt or 2 tbsp sugar or 2 tbsp com syrup. stir, but do not beat air in.

• If you're going to freeze English muffins, cut or tear them apart, stack the halves one on top of the other, the cut sides up, in a long plastic bag. In this way, the halves won't stick to one another.
• If you're going to freeze English muffins, first tear or slice them in halves, then put the halves into a plastic bag. The frozen halves can go directly into the toaster.

• Store cooking fat in the freezer and it won't get rancid before you've used it all.

• Do not freeze fish breaded at home.
• Unwrap fish, or fish portions, and place on a large flat pan. Place in freezer uncovered until solidly frozen. Remove from freezer and dip each in cold water; place back on pan and return to freezer until water is frozen, forming a glaze. This technique works best if the process is repeated two or three times before wrapping fish in plastic wrap or foil.
• Freezing Fish Fillets: Wrap each piece separately in heavy freezer paper or two layers of plastic wrap.
• Don't freeze meats, fish or chicken when their surfaces are moist Pat them very dry, before you wrap them for the freezer.
• Whole fish, or larger fish steaks, can be frozen in a clean milk carton. Simply insert fish, fill with water, staple top shut and freeze.
• Wrap each piece separately in heavy freezer paper or two layers of plastic wrap.
• Properly frozen fish can be kept for several months.
• For maximum quality, use frozen fish within three months. Lean or white-fleshed fish will last up to six months in a zero degree freezer with little loss of quality.
• Frozen fish should be kept in the freezer in its store wrapping. Do not thaw and refreeze it Store frozen fillets and steaks from lean fish up to 6 months, fillets and steaks from fat fish up to 3 months, store-bought breaded fish products (do not freeze fish breaded at home) up to 3 months.
• If you let frozen food thaw slowly in the refrigerator, there will be less leakage. This is particularly true of meat and fish.
• Fish are best when defrosted in the refrigerator and cooked as soon as the pieces can be separated.
• To be at its best, fish is thawed while still in its wrappings in the refrigerator, because this method decreases the loss of flavor-bearing liquids. Allow from 8 - 10 hours per lb.
• Thaw fish in milk The milk draws out the frozen taste and provides a fresh-caught flavor. Or, try soaking fish in vinegar and water before cooking it for a sweet tender taste.
• As a rule, thawed fish should not be held longer than a day before cooking; the flavor is better if it is cooked immediately after thawing.
• When thawing fish, don't forget that the water makes a good fertilizer for your houseplants.

• Fried foods lose their crispness and become soggy.

• Fluffy frosting made with egg whites does not hold up after freezing and thawing.

• Before freezing, don't let vegetables or fruits sit in water for any length of time. Rinse them quickly with water and drain well.
• Freezing with Dry Pack Method:
  • Dry pack - without sugar or syrup. Most berries (except strawberries), pineapple, rhubarb, cranberries and blanched apple slices can be frozen this way. Fill containers to the top. Space around fruit allows for expansion.
• Freezing with Dry Sugar Method:
  • This method applies to any fruit or berry and is preferred for fruits you'll use in salads, fruit cups or over cereals. For baking, adjust the recipe to compensate for the added sugar.
  • Slice fruit directly into container, alternating with sugar. The ratio: 1/4 cp sugar per pint or pound of fruit, though you can vary it for taste. Add sugar lightly at first, then increase it near the top. Shake container to distribute sugar.
  • Or sift 1/2 cp sugar over 1 quart prepared fruit in a bowl. Fold carefully just until sugar dissolves. Fill containers.
• Freezing with Sugar Syrup Method:
  • This method keeps fruit color best but dilutes juice. Use it for less juicy fruits or ones to be used in compotes or desserts. The syrup is made in three different concentrations:
  • - Light (or 30%): 2 cps sugar in 4 cps cold water
  • - Medium (or 40%): 3 cps sugar in 4 cps cold water
  • - Heavy (or 50%): 4 cps sugar each in 4 cps water
  • Stir sugar and water until dissolved. It needs no cooking and can be made ahead and refrigerated.
  • Put 1/3 cp syrup into pint container. Add prepared fruits (see individual fruits) to container. Add syrup as needed to cover. Leave head space for expansion during freezing. To keep fruits under syrup, put crushed wax paper or plastic wrap on top and seal.
  • When freezing apples, apricots, peaches and pears, add ascorbic-acid powder to syrup to prevent discoloration. It comes in tablet or crystalline form; use as directed. Or put fruit slices into a citric acid solution (1/4 tsp citric acid to 1 quart water) for 1 minute. Drain and pack as directed for individual fruits. Supermarkets carry a specially prepared combination of ascorbic and citric acids. Follow label directions.
• Prevent Darkening:
  • For those fruits that have a tendency to darken in freezing, add 1/4 tsp ascorbic acid (vitamin C) to each cup of syrup. You can buy the ascorbic acid at the drugstore.
  • Some fruits darken during freezing if not treated with a suitable anti-darkening agent. If you use an ascorbic acid or citric acid mixture to prevent darkening, follow the manufacturer's directions for proper use.
  • Add ascorbic acid, an anti-darkening agent, if necessary: for fruit that darkens when cut, use ascorbic-acid mixture, a commercial preparation of ascorbic acid and sugar, available in supermarkets, for fruit in syrup or sugar as the label directs. Or use ascorbic-acid powder, crystals, or tablets, available in drugstores.
  • For syrup-packed fruit, dissolve ascorbic acid powder, crystals, or crushed tablets in a little cold water; add to the cold syrup.
  • For sugar-packed fruit, dissolve ascorbic-acid powder, crystals, or tablets in a small amount of water and sprinkle over the fruit; mix thoroughly before packing.
  • For fruit packed unsweetened, sprinkle dissolved ascorbic acid over the fruit and mix well just before packing. If the fruit is packed in water, dissolve ascorbic acid in the water before covering the fruit.
• Thawing:
  • Fruit, berries or melons are at their best when served before they are entirely defrosted.
  • Thawing time of frozen fruits (per pint container):
  • - On refrigerator shelf: 5 - 8 hours, depending on degree of cold within the refrigerator.
  • -At room temperature: 2 - 4 hours, depending on degree of cold or heat in room.
  • - In bowl of cool water: 30 minutes to 1 hour.

APPLES

• When freezing apples, add ascorbic acid powder to syrup to prevent discoloration. It comes in tablet or crystalline form; use as directed. Or put fruit slices into a citric acid solution (1/4 tsp citric acid to 1 quart water) for 1 minute. Drain and pack as directed for individual fruits. Supermarkets carry a specially prepared combination of ascorbic and citric acids. Follow label directions
• Blanched apples slices can be frozen by the dry pack method - without sugar or syrup. Fill containers to the top. Space around fruit allows for expansion.
• Wash, pare and core apples. Slice to desired thickness. To prepare slices, do one of the following:
• 1. Set slices in a colander and steam over boiling water 11/2 - 2 minutes; or
• 2. Dip raw slices into a solution of 3 tbsp lemon juice and gallon water for 1 minute. Rinse slices in cold water, Drain. Pack dry or use 1 cp sugar to 3 cps apples.

APRICOTS

• Scald 30 seconds. Chill in ice water. Peel, halve and pit. Pack in cold, medium ascorbic-acid syrup.
• When freezing apricots add ascorbic-acid powder to syrup to prevent discoloration. It comes in tablet or crystalline form; use as directed. Or put fruit slices into a citric acid solution (1/4 tsp citric acid to 1 quart water) for 1 minute. Drain and pack as directed for individual fruits. Supermarkets carry a specially prepared combination of ascorbic and citric acids. Follow directions.

AVOCADOS

• Freezing Puree: Wash, cut in half and remove pit. Scoop out pulp and mash. Stir in 3 tbsp lemon juice (or 1/2 tsp ascorbic-acid powder mixed with 2 tbsp water) for each avocado. Package in recipe-size amounts.

BANANAS

• Another way to freeze bananas is to mash them, add a little lemon juice to keep them white, and put in a covered container in the freezer (leave room for expansion). You can use them in baking any time you like.
• Bananas can be frozen. Don't peel them. Pop them in the freezer until you want them. Then hold them under warm water for about 1 min. They defrost quite quickly, but are best used when sliced into a fruit salad while they're still a little frozen.
• Or freeze whole bananas that are on the verge of going bad. they make delicious popsicles.
• If bananas have darkened, peel and beat slightly. Put into a plastic container and freeze until it's time to bake bread or cake.
• Thaw bananas in the refrigerator.

BERRIES

• Before freezing berries or cherries, wash them in ice cold water. Better results, less waste.
• Sort berries, discarding any badly bruised ones. Wash carefully in ice water. Hull. Drain thoroughly. Pack whole with cold, medium syrup. for crushed or sliced berries, add 1 cp sugar to 5 cps berries. Stir gently and pack
• Freezing with Dry Pack Method:
  • Dry pack - without sugar or Syrup. Most berries (except strawberries), pineapple, rhubarb, cranberries and blanched apple slices can be frozen this way. Fill containers to the top. Space around fruit allows for expansion.
• Freezing with Dry Sugar Method:
  • This method applies to any fruit or berry and is preferred for fruits you'll use in salads, fruit cups or over cereals. For baking, adjust the recipe to compensate for the added sugar.
  • Slice fruit directly into container, alternating with sugar. The ratio: 1/4 cp sugar per pint or pound of fruit, though you can vary it for taste. Add sugar lightly at first:. then increase it near the top. Shake container to distribute sugar.
  • Or sift 1/2 cp sugar over 1 quart prepared fruit in a bowl. Fold carefully just until sugar dissolves. Fill containers.
• Fruit, berries or melons are at their best when served before they are entirely defrosted.

BLUEBERRIES

• Freeze them in the basket they come in, unwashed.
• Wrap container in aluminum foil or plastic wrap. They will keep their color and shape.
• Sort, wash, drain and package. Pack dry, no sugar is needed.

CHERRIES

• Before freezing berries or cherries, wash them in ice cold water. Better results, less waste.
• Wash in ice water. Stem.
• Sour cherries, add 1 cp sugar to 4 or 5 cups fruit.
• Sweet cherries need not be pitted, but all others should be.
• Sweet cherries, add thin or medium syrup.

CITRUS PEEL

• Peel. Remove all white membrane and seeds. Section, saving juice. Sweeten juice to taste and pour over fruit sections.
• Save lemon and orange rinds. Store in freezer, and grate as needed for pies, cakes, breads, and cookies. Or the rinds can be candied for holiday uses.
• You can take tangerine, orange, or grapefruit sections apart and freeze them. Makes a cool refreshing treat, especially for little kiddies.
• Wash thoroughly and shred or grate the rind, seal in plastic bags and freeze.
• You can also freeze thin strips of lemon peel in ice cube trays, after pouring a little water over them. These make pretty ice cubes for many types of cold drinks.
• When you squeeze a lemon for juice, wrap and freeze the rind. the next time you need grated lemon rind, see how easily the frozen rind can be grated. And you will not have to spoil the peel of a fresh lemon.

CRANBERRIES

• Sort, stem and wash. Drain well. Pack dry, no sugar is needed.
• Cranberries can be frozen with the dry pack method - without sugar or syrup. Fill containers to the top. Space around fruit allows for expansion.
• To freeze cranberries, leave them in their original bag and place it in the freezer. Do not wash cranberries before freezing them.
• Cranberries will grind very neatly when frozen. Wash the berries, pat dry and freeze in plastic bag until ready for use.
• Frozen cranberries do not need to thaw. When you wish to use them, just rinse with cold water and drain.

DRIED FRUIT

• Dried fruit in partially filled boxes maintain freshness if frozen.

GRAPES

• Wash thoroughly, stem and drain. Pack whole in cold, medium syrup.
• Wash seedless grapes, put them in a plastic bowl and freeze. They are truly delicious when frozen and a good substitute for calorie laden junk food snacks.

LEMONS

• To save wasting lemons, slice them, flash freeze on a plate, and when frozen just remove from the plate and store in a clear plastic bag. Use these for G & Ts, cold lemon drinks, garnishes on fish, hot lemon drink for treating a cold adding a spoonful of honey or maybe a small tot of whiskey if you like it, etc. This way you always have a ready supply and no wasted lemons are left moldering in the fridge.

MELONS

• Cut in half. Remove seeds. Scoop meat into balls or cut in cubes. Cover with cold, medium syrup or with orange juice.

PEACHES
 

•  
  • To add flavor to frozen peach slices and keep the fruit from darkening, sprinkle them with a small amount of Tang or other powdered orange flavor drink mix along with the sugar.
  • When freezing peaches, add ascorbic-acid powder to syrup to prevent discoloration. It comes in tablet or crystalline form; use as directed. Or put fruit slices into a citric acid solution (1/4 tsp citric acid to 1 quart water) for 1 minute. Drain and pack as directed for individual fruits. Supermarkets carry a specially prepared combination of ascorbic and citric acids. Follow label directions.
  • Prepare 8 - 10 at a time. Peel. Finished product will be better if peaches are not first dipped into boiling water. Slice into cartons with cold, medium ascorbic-acid syrup. Or pack in dry sugar with ascorbic acid.
  • Select firm, mature peaches with no green color in the skins. Allow 1 to 1 1/2 lbs peaches for each pint of fruit
  • Freezing containers can be glass, metal, or rigid plastic. They should be easy to seal, moisture-proof and waterproof. One pint containers are the easiest to work with.
  • Make syrup and chill. For about 8 pints of peaches boil 3 cps sugar and 4 cps water until sugar dissolves. This yields about 5 1/2 cps, allowing about 2/3 cp syrup per pint
  • For more attractive peaches, peel and pit by hand. (Peaches that are dipped first in hot water then cold have ragged edges after thawing.)
  • Work with a small quantity of fruit at a time, 5 - 6 pints is manageable.
  • Read the directions on ascorbic acid label for correct amount of use per pint of peaches.
  • Pour about 1/2 cp cold syrup into container and slice peaches directly into the syrup. Add more syrup, if necessary, to cover peaches. Leave 1/2 inch head space.
  • Label fruit, date and freeze in coldest part of the freezer. Leave space between containers so air can circulate freely. Once frozen, rearrange containers.

PEARS

• 1. Wash, pare and core; halve or quarter; OR
• 2. Heat in boiling medium sugar syrup 1 - 2 medium ascorbic-acid syrup.

PINEAPPLES
 

• Pineapple can be frozen with the dry pack method, without sugar or syrup. Fill containers to the top. Space around fruit allows for expansion.
• Cut off outer rind and eyes. Core. Cut into slices, cubes or wedges. Add cold, medium syrup to cover, or pack without sugar. Separate slices with double layers of transparent plastic wrap.

PLUMS

• Wash. Halve and remove pits. Cover with cold, medium syrup, or sweeten to taste with sugar.

PRUNES

• Wash. Halve and remove pits. Cover with cold, medium syrup, or sweeten to taste with sugar.

FRUITCAKE

• Freezes for 9 - 12 months.

• Garlic gets stronger when frozen.

• Geese freeze at 0 degrees for 6 months
• Cold Water Method Thawing: Place the bird, still in its original wrapping, in a large pan or in the sink. Add enough cold water to cover; change the water every half hour. Small chickens and Rock Cornish hems will take about 1 hour to thaw, 4 - 12 lb birds (duckling, goose roasting chicken, capon, turkey) 3 - 6 hours. Turkey wings, thighs and drumsticks will thaw in 2 - 2 1/2 hours, breast in 4 hours. Once thawed, cook or refrigerate poultry immediately.
• Frozen goose will thaw, in its original wrappings, in 1 - 2 days in the refrigerator. Use fresh or thawed goose within 2 days.

• It's best not to freeze cured, smoked or canned ham, because freezing causes flavor and texture changes. Refrigerate this type of ham instead.
• For top quality, most frozen meats should be used within 3 months; corned beef, whole smoked hams and fresh pork sausage should be used within 2 weeks. Do not freeze picnic hams, canned hams or other canned meats.
• Freezing ham for long periods is generally not recommended, as the salt used in curing can hasten flavor changes. But if you must freeze ham, wrap it in moisture-proof wrap, seal tightly and freeze for one to two months. Canned hams should not be frozen, because expansion might cause the can to burst.
• Storage Time: 2 months

• When wrapping chops, chicken parts or hamburgers for your freezer, it's a good idea to sandwich sheets of waxed paper between the pieces of meat That way the meat will separate easily and defrost faster.
• To cook frozen hamburger patties: Make a hole about the size of a nickel in the center before you freeze them. The hole disappears as the patty cooks and no more raw centers. No more thawing before cooking either, and that preserves the meat juices.
• You can freeze hamburger patties so they won't stick together if you pre-freeze them on a cookie sheet As soon as the patties are frozen solid, wrap them and return the package to the freezer. They will stay separated even in the most compact packages.
• Place double layer of freezer wrap between steaks, chops, hamburger patties - make them easy to separate. Using moisture-vapor-proof wrap, wrap closely to eliminate air. Do not season before freezing. You can freezer-store meat prepackaged, just as you bought it, for up to 2 weeks. Cook meat thawed or frozen.
• When you fix meatballs, make two or three dozen. When dinner is over, put the extra ones in empty egg cartons and seal. Each carton hold a dozen meatballs. Wrap the transparent freezer wrap and stack
• Meat Loaf: Unbaked or baked: 2 months
• Storage Time: For ground beef at 0 degrees is 3 - 4 months
• If you need to defrost frozen ground beef quickly, try sprinkling it with the amount of salt recommended for cooking (salt is a great thawing agent).
• Thaw wrapped 5 - 8 hours in refrigerator or cook patties frozen.
• Make hamburgers around a chunk of sharp cheese before freezing for a tasty burger treat.
• Shape ground meat into patties or divide it into appropriate amounts for meat loaves or other specific recipes.
• To create the basics for quick main dishes, brown ground beef and chopped onion ahead; wrap, label and freeze.
• Freezing ground beef is easy. Just remove it from market wrapper and wrap in freezer paper or place in an airtight container.

• The best way to freeze fresh herbs is to freeze them within ice cubes. After they thaw, they may not look as fresh, but the flavor will be.

CHIVES
 

• To freeze chives, wash the stems well and shake vigorously. Then put them in waxed paper, plastic wrap or a tightly capped jar and store in the freezer. They'll keep their green color if you use them without defrosting as soon as you remove them from the freezer.

CLOVES

• Clove flavors get stronger when frozen.

GARLIC

• Garlic flavor gets stronger when frozen.
• Garlic cloves can be kept in the freezer. When ready to use, peel and chop before thawing.

PARSLEY

• Parsley freezes very well. Wash it, shake and hang to dry, then cut off the leaf heads and put them in the freezer in a covered jar or plastic container. If it has been well¬dried before freezing, the parsley will crush into fine flakes if you rub the frozen leaf heads vigorously between your palms. The color and flavor keep excellently.

PEPPER

• Pepper flavors get stronger when frozen.

SAGE

• Sage flavors get milder when frozen.

SALT

• Salt flavors get milder when frozen.

• Cut leftover hot dogs and sausages in half-inch slices and put them in the freezer in a plastic bag. Let them accumulate for a party. Warm in a flat pan, stick a toothpick in each one and serve with a sauce.

• Ice cream keeps better when you over-wrap the carton with freezer wrap. In an opened carton, smooth plastic wrap over surface of ice cream.
• Store ice cream at 0 degrees for less than 1 month.
• Ice cream that has been opened and returned to the freezer sometimes forms a wax-like film on the top. To prevent this, after part of the ice cream has been removed press a piece of waxed paper against the surface and reseal the carton.
• Ice cream, whether store-bought or homemade, keeps best in the freezer at 0 degrees or lower. It will keep about one month in the freezer compartment of your refrigerator, and up to two months in a home freezer.
• To store open containers of ice cream, press some plastic wrap over the exposed surface to protect the ice cream from refrigerator odors and prevent the development of a "skin" (caused by evaporation) or of ice crystals (caused by condensation in the container).
• Do not refreeze partially melted ice cream, or a coarse, icy texture will result
• Ice cream desserts are more sensitive to temperature than ice cream because of the presence of other ingredients (uncooked egg whites, fruit, cake, whipped cream, etc.). Wrap these desserts well and keep them as cold as your freezer allows.

• To thaw frozen juice in a hurry, spin concentrate with water in a blender for a few seconds.
• Prepare frozen juice concentrate as directed. Fill glass half full and mix with club soda for a nutritious soda pop.

CITRUS JUICE

• Ream fruit - at low speed if using electric juicer. This will incorporate the least amount of air in the juice. Strain. Chill immediately. Add sugar to taste. Package and freeze at once.
• Squeeze the juice to freeze in foil baking cups, ice cube trays or small covered containers.
• When you have lemons that might spoil, squeeze and freeze the juice in ice cube trays. Later you can thaw as many cubes as you need.
• When lemons are in season and cheaper, freeze lemon juice in ice cube trays for later use.
• When you have oranges that might spoil, squeeze and freeze the juice in ice cube trays. Later, you can thaw as many cubes as you need.

NON-CITRUS JUICE

• Simmer soft fruits until juice is separated from the pulp. Strain through a cloth bag. Add sugar to taste. It usually takes about 1 cp sugar for each gallon of juice. Pour into container and freeze. Or freeze in ice-cube trays, transfer to bags; return to freezer.

• You can't freeze mayonnaise because the contents will separate.

• When wrapping chops, chicken parts or hamburgers for your freezer, it's a good idea to sandwich sheets of waxed paper between the pieces of meat That way the meat will separate easily and defrost faster.
• Before freezing meat, divide it into family-sized portions and wrap into a moisture-vapor-proof material, such as freezer paper, freezer-weight foil, or laminated wrap. It's important to freeze meats quickly, so place unfrozen meats in a single layer in the coldest part of your freezer. Make sure that the temperature stays below 0 degrees. Plan to use small cuts within 4 - 6 months and large meat cuts within 8 - 12 months. Once completely thawed, never refreeze foods.
• For easy separation place a double thickness of waxed paper or freezer wrap between patties, chops, or steaks before freezing.
• Ground beef patties, chops and steaks can also be "tray frozen" - freeze on baking sheets, then transfer to freezer bags. The meat will not stick together and you can remove just the number you need.
• Store-packaged fresh meat can be frozen as purchased up to 2 weeks. For longer storage, wrap in special freezer wrapping.
• Don't freeze meats, fish or chicken when their surfaces are moist Pat them very dry before you wrap them for the freezer.
• Before wrapping, prepare the meat for final use by trimming off excess fat and, to conserve freezer space, remove bones where you can. Do not salt
• For top quality, most frozen meats should be used within 3 months; corned beef, whole smoked hams and fresh pork sausage should be used within 2 weeks. Do not freeze picnic hams, canned hams or other canned meats.
• Label meat with the name of the cut, the weight or number of servings, and the date; then freeze it quickly at, if possible, minus 10 degrees or lower. Keep frozen meat at 0 degrees and use it within the recommended storage period.
• Thaw the meat in its wrappings in the refrigerator; then cook it just as you would fresh meat Allow 5 - 7 hours per pound for thawing large roasts, 3 - 5 hour per pound for small roasts, and up to 14 hours for 1 inch thick steaks.
• Thaw meat - all meat - completely and slowly. This necessitates knowing tonight what you are going to have for dinner tomorrow, as the timetable for thawing will reveal. The reason why thawed meat provides a better cooked product is fourfold: thawed meat cooks more evenly, it uses less fuel. It shrinks less (provided you use the low cooking temperature recommended in the methods table, 22-334 thru 338). It stays juicier.
• Meat should be thawed in its wrappings and opened over a bowl or pan in order to catch any drippings. Add these drippings to gravies or stock.
• All meat should be started cooking as soon as it is thawed.
• If you let frozen food thaw slowly in the refrigerator, there will be less leakage. This is particularly true of meat and fish.
• For defrosting: place wrapped meat in refrigerator or let stand at room temperature just until defrosted and then place in refrigerator.
• To defrost meats fast and safely, place meat in it's original wrap or foil in a bowl of cool water to cover. Pour salt in water and on wrap. Cover with lid and let stand about one hour.
• To thaw frozen meat quickly, put it in a plastic bag; close bag tightly and set it in warm water. This is especially helpful in separating frozen chops or thawing ground meat to make patties.
• Meat will thaw quicker if you put it on a grill or something to let air under.
• Packaged meat should be rewrapped before freezing. Remove the plastic wrap and tray from meat; rewrap with freezer paper or heavy duty aluminum foil. Seal the package securely; label and freeze at once. To ensure easy separation of individual servings of frozen meat, separate the pieces of meat with two pieces of freezer paper before overwrapping.
• Just about all meats freeze well and maintain their quality if wrapped properly, frozen quickly and kept at a temperature of 0 degrees or below. (Don't use the ice cube compartment of your refrigerator as a substitute for a freezer for more than a week.) And keep in mind that the condition of the meat at defrosting will be the same as it was at freezing. Therefore, if you do plan to freeze meat, do so as soon as possible after marketing.
• Before wrapping, prepare the meat for final use by trimming off excess fat and, to conserve freezer space, remove bones where you can. Do not salt Choose freezer wrapping carefully and follow directions for its use: follow freezer directions for freezing. Wrap the meat tightly, then label and date before placing in freezer.
• Place double layer of freezer wrap between steaks, chops, hamburger patties - make them easy to separate. Using moisture-vapor-proof wrap, wrap closely to eliminate air. Do not season before freezing. You can freezer-store meat prepackaged, just as you bought it, for up to 2 weeks. Cook meat thawed or frozen.
• Freezing time for beef at 0 degrees: most cuts 9 months
• ground 3 - 4 months
• for stewing 4 months cooked 2 months
• Beef roasts and steaks t be served rare or medium rare, are best defrosted slowly in their wrappings by putting them in the refrigerator the night before they are going to be cooked.
• Pot roasts are often better when started cooking from the frozen state, as the meat juices blend with the liquid used to add flavor and food value.

• When freezing in refrigerator tray: line it with waxed paper; when mousse is frozen it can be lifted out easily and cut in portions. If souffle cups are used, the mousse may be served in them or they may be tom away when mousse is firmly frozen.

• unbaked - 2 weeks
  
• baked - 3 months
• Up to 1 month ahead, bake and cool muffins completely. Wrap them in a single layer tightly with foil and freeze. To serve the muffins, preheat the oven to 350 degrees and heat the foil-wrapped frozen muffins for about 20 minutes.

• Stock up on shelled nuts for impromptu baking bases. They freeze beautifully. Store in heavy plastic bags, removing only amount you need. they thaw quickly.
• It's wise to keep shelled nuts in the freezer to keep them from deteriorating. If there's no room in the freezer for them, at least refrigerate them. Some contain oils - natural oils - that become rancid at room temperature if they stand for long.
• Freeze salted nuts for 6 months.
• Freeze unsalted nuts for 9 - 12 months.
• Walnuts will last longer if you freeze them in their shells until you're ready to crack them.

• Pancake batter - 2 - 4 weeks
  
• Pancakes - 6 months
• You can freeze pancakes once they've cooled by stacking them, separated by squares of waxed paper, and putting them in a plastic bag. To reheat, lay the frozen pancake flat on a cookie sheet in a 3 hundred fifty degree oven.

• Cooked pasta does not freeze well.
• Wrap dried homemade pasta in plastic wrap; refrigerate it and use within 2 weeks; or freeze and use within 1 month.

 
PIE SHELLS

BAKED

• Freeze pastry shells unfilled. They won't become soggy when thawed.
• Wrap both baked and unbaked shells.
• If making several shells at one time, use reusable foil pie plates. Freeze unbaked or baked pie shells in their pie plates; wrap them, then stack them with crumpled waxed paper between each.
• Frozen baked shells will keep 4 months.
• Unwrap baked shells and let stand at room temperature or place in 350 degree oven about 6 minutes.

UNBAKED

• Freeze pastry shells unfilled. They won't become soggy when thawed.
• Wrap both baked and unbaked shells.
• If making several shells at one time, use reusable foil pie plates. Freeze unbaked or baked pie shells in their pie plates; wrap them, then stack them with crumpled waxed paper between each.
• Store unbaked pie shells in the freezer for 2 - 3 months. To use a shell, do not thaw; prick it many times with a fork, then bake it for 15 - 20 minutes in a preheated 425 degree oven, or fill it, then bake it as directed in the recipe.
• Unbaked shells will keep 2 months.
• Stack unbaked pastry circles for 8 - 9" pies with waxed paper between each on ungreased baking sheets. Freeze uncovered 1 hour. Wrap and label; freeze. (Store on flat surface to prevent breaking.) To use, thaw circles at room temperature 30 minutes, then fit into pie plates.
• Roll pastry into rounds about 2 inches larger than the pie plate you will use, stack them with 2 sheets of waxed paper between each, freezer-wrap and freeze. To use, remove pastry rounds as needed, place them on pie plates, and allow them to thaw (10 - 15 minutes) before shaping. Use frozen pastry within 2 months.
• Empty unbaked pie shells can be frozen but should not be thawed before baking. Bake unbaked shells in frozen state.
• Stack rounds of dough but separate with wrap. To thaw: let rounds of dough stand at room temperature.

 
PIES

• Opinions differ as to whether pies should be frozen baked or unbaked, and a sensible idea might be to try it both ways before deciding which way you are going. On the one hand, unbaked pies - especially those with fruit fillings - seem to have a fresher aroma and flavor and the pastry shells are crisper and flakier; on the other hand, baked pies can be stored for much longer periods of time.
• Baked or unbaked, a pie may be frozen in the metal, foil or oven-proof paper pie plate in which it was prepared. Put it in contact with a freezer surface before wrapping and storing. After it is solidly frozen, it can be slipped into a waxed pie box prudently saved from a store-bought frozen pie and relabeled s to its new content For long storage, it is wise to wrap the carton in freezer paper, also labeled, or slip it into a plastic bag.
• Lacking any store-bought frozen pie cartons, the pie can be covered with a second paper or foil pie plate, then wrapped and labeled .
• After they are frozen and wrapped, baked or unbaked pies can be stacked right-side up
• in the freezer for more compact storage.
• Freeze pies first, then wrap and store. Use heavyweight plastic wrap (seal with freezer tape), heavy-duty aluminum foil (seal with tight doublefold), plastic bags or other airtight containers. Label and date. Pies will keep 4 - 6 months.
• If you don't want to tie up your pie pan in the freezer, do this. Line pan with an aluminum foil circle, cut 3 inches large than the pan. Proceed as directed in recipe. Freeze pie, and when it is completely frozen, grasp the foil extensions and lift foil and pie from the pan. Overwrap with freezer wrap. Place pie in box or container.
• Filling: Because frozen pies are bulky they take up a great deal of freezer space. Solution: package your own special pie filling in frozen-food containers. When ready to use, partially thaw in container. Add non-freezable ingredients and pour into pastry-lined pie pans.

BAKED

• Freezing pies is not a new idea. Our grandmothers baked several weeks winter supply of mince pies and frozen them on the back porch or in the attic, then thawed them out, or reheated them, or baked them as they were needed.
• Baked Pies: Cool quickly before freezing.
• When baking pies for the freezer, cut them in slices before freezing. then when you want some, just take out the number of pieces you need and you don't have to thaw the whole pie. And because they have been precut, the frozen pieces divide easily for quick thawing.
• Best to freeze baked pies - the bottom crust of an unbaked pie may absorb juice from filling and become soggy. Cool quickly; freeze, then wrap. Deep dish pies (with top crust only) can be frozen unbaked, but store them only 2 - 3 months.
• Storage Time: 4 - 6 months for baked pies.
• Thawing: Unwrap and let stand at room temperature 2 - 4 hours. Or unwrap and let stand at room temperature a short time, then place on lower shelf in 350 degree oven; heat just until warm. If using lightweight aluminum pie pans, place on baking sheet.

CHIFFON

• Store frozen chiffon pies only 1 month. If stored longer, they toughen.
•  Freeze chiffon pies until firm, then freezer-wrap and store them. Use them within 1 month.
• Leave them wrapped in the refrigerator for 1 1/2 hours or overnight.
• To thaw chiffon pies, unwrap and let stand at room temperature 2 - 4 hours.

CREAM

• Cream pies do not freeze well. The fillings separate.
• Cream pies can be frozen: unbaked - 1 month; baked - 4 months
• Freeze Bavarian cream pies until firm, then freezer-wrap and store them. Use them within 1 month.

CUSTARD

• Do not freeze custard pies, custard fillings separate.
• Custard pies can be frozen: unbaked - 1 month; baked - 4 months

FRUIT

• To freeze unbaked fruit pies, if the fruit is very juicy, add 1 - 2 extra tbsp of thickening for each pie. Do not cut slits in the top crusts. Freezer-wrap and freeze: or, if the tops are fragile, freeze the pies until firm, then cover the tops with inverted paper plates for protections; freezer-wrap and freeze.
• When making apple and other fruit pies in quantity when they are in season, try putting them unbaked into your freezer, and see if they don't taste better that way. It will be hard to tell whether you just made that pie or it was fast-frozen before baking.
• When fresh fruit is plentiful and you don't have the time to make the whole pie, try this: Mix the fruit as you would in preparing a pie. Put the pie filling in several pie pans lined with waxed paper or aluminum foil. Cover and freeze. When you have time to prepare crusts or if you want to fill a frozen pie crust, just pop your pie shaped fillings into the crust and bake.
• Bake fruit pies before freezing.
• Reheating: To use a frozen fruit pie, still frozen, allowing 15 - 25 minutes additional baking time, until the fruit bubbles.
• Storage Time: unbaked - 4 months; baked - 6 - 8 months
• Frozen baked fruit pies should be thawed for a couple of hours at room temperature, then heated in a preheated 350 degree oven for 30 minutes or until warm .

MERINGUE

• Meringue pies do not freeze well. Meringues toughen and shrink
• It is best not to top any pie with meringue before freezing, as the beaten egg white has a tendency to toughen when frozen, and packaging is a problem, too. Use your (defrosted) frozen egg whites - or fresh ones - to make meringue just before serving.

PUMPKIN

• Freeze unbaked (preferred) pies for 4 months.
• Bake pie before freezing. After it is baked, cool on wire rack about 30 minutes, then refrigerate until well chilled. Freezer-wrap and freeze. Use within 3 months. Thaw as for fruit pies.

UNBAKED

• The directions on frozen pies say to cut slits in the top crust but you don't have to run for an axe, chisel or hammer to penetrate that cement-hard dough. After the pie has been in the hot oven for a few minutes, it will be soft enough to open up at the drop of a knife point.
• When freezing unbaked pies, do not cut or prick the top crust until after freezer storage, when the oven has softened the crust
• Storage Time: 2 - 3 months for unbaked pies.

• Wrap leftover pizza slices in foil, one slice at a time. Stack them in the freezer. To heat up, open the foil and pop under the broiler.

• Popcorn should always be kept in the freezer. Not only will it stay fresh, but freezing helps eliminate "old maids". Freeze a full 24 hours before using.

• Place double layer of freezer wrap between steaks, chops, hamburger patties - make them easy to separate. Using moisture-vapor-proof wrap, wrap closely to eliminate air. Do not season before freezing. You can freezer-store meat prepackaged, just as you bought it, for up to 2 weeks. Cook meat thawed or frozen.
• Storage time for pork at 0 degrees: ,.
• most cuts - 4 - S months ground - 2 months cooked - 2 months

• When wrapping chops, chicken parts or hamburgers for your freezer, it's a good idea to sandwich sheets of waxed paper between the pieces of meat That way the meat will separate easily and defrost faster.
• Cooked: Keep cooked poultry frozen 1 month.
• Uncooked: To freeze fresh poultry: wash, pat dry and wrap tightly in foil. (Gibletes separately). Freeze until ready to use. Can be kept for 2 - 3 months.
• If you plan to freeze a bird, cooked or uncooked, don't stuff it first Stuffing tends to draw out the juices.
• Storage Time at 0 degrees: giblets - 3 months; cooked poultry in broth or gravy 6 months.
• To thaw frozen poultry: Be sure to allow sufficient time for thawing poultry before cooking it You can use either method given, but NEVER thaw poultry at room temperature.
• In the refrigerator: place the bird, still in its original wrapping, on a tray in the refrigerator. Exact thawing time depends on the size of the bird and the temperature of the refrigerator. In general, allow 24 hours of thawing for each 5 lbs of bird. Plan on 24 hours for turkey parts.
• Cold Water Method: Place the bird, still in its original wrapping, in a large pan or in the sink Add enough cold water to cover; change the water every half hour. Small chickens and Rock Cornish hems will take about 1 hour to thaw, 4 - 12 lb birds (duckling, goose roasting chicken, capon, turkey) 3 - 6 hours. Turkey wings, thighs and drumsticks will thaw in 2 - 2 1/2 hours, breast in 4 hours. Once thawed, cook or refrigerate poultry immediately.
• Roasting chickens, turkeys and other poultry are juicier and more tender if they are defrosted slowly in the refrigerator and put into a moderately slow oven as soon as they are thawed.

• Popovers can be frozen after they're baked. To defrost: to put them still frozen in a paper bag in a preheated 42five degree oven for about five minutes.

• Quiche freezes best if it is baked before being frozen. After it is baked, cool 30 minutes on a wire rack; refrigerate until thoroughly chilled. Then wrap it closely in freezer wrap, seal, label, and freeze; use it within 1 month. To serve, unwrap the quiche and heat the frozen quiche in a preheated 350 degree oven about 50 minutes or until heated through.

RICE

COOKED

• To prepare rice for freezing: cook only partially; cool quickly. Freeze in casserole or freezer container. Storage time: 3 months. To thaw: heat in covered saucepan (with small amount of butter in the bottom) over medium heat Or place casserole in 350 degree oven until center is bubbly, about 45 minutes; add small amounts of liquid if food seems dry.
• To freeze cooked rice: store rice in covered freezer container or wrap completely.
• Cooked rice freezes nicely. You can store it up to eight months. To serve, thaw and reheat by cooking with a few tablespoons of water in a covered saucepan.
• Cooked Rice: You can freeze leftover rice or store it in the refrigerator for several days. When you're ready to use it cover with boiling liquid and let stand a short time. If the rice is frozen, you may have to simmer it for 1 or 2 minutes. This won't give you first class rice as far as texture goes, but you can certainly use it in many dishes.
• You can freeze leftover rice or store it in the refrigerator for several days. When you're ready to sue it cover with boiling liquid and let stand a short time. If the rice is frozen, you may have to simmer it for 1 or 2 min. This won't give you first class rice as far as texture goes, but you can certainly use it in many dishes.

UNCOOKED
 

• Uncooked Brown Rice: It's wise to store brown rice in the freezer to keep it from deteriorating. If there's no room in the freezer, at least refrigerate it Some contain natural oils that become rancid at room temperature if it stands for long.

ROLLS

• Unbaked - 2 weeks Half Baked -12 months
• Fully Baked - 12 - 15 months
• When you prepare rolls for a guest dinner you can save time by baking them several days ahead of time and freezing. Heat in the oven just before serving. They'll be nearly as good as fresh-baked.
• Freezing half-baked rolls: It's a little too risky to do this with bread, but yeast rolls can be shaped and baked in a moderate oven (300 degrees) for about 15 minutes, until they are raised but not brown. Let them cool completely, then either stack them in a large rigid container or, if your freezer can accommodate a bulky package without squashing it, put them in a double polyethylene bag. When you want to serve them, take as many out as you need and finish the baking process in a hot oven (400 degrees) for another 10 minutes, or until they are as brown as you like them.

 
SAUSAGE
 

• For top quality, most frozen meats should be used within 3 months; corned beef, whole smoked hams and fresh pork sausage should be used within 2 weeks. Do not freeze picnic hams, canned hams or other canned meats.
• Freeze sausage for 2 months.

 
SCONES

• Up to 1 month ahead, bake and cool scones completely. Wrap the scones tightly in single layer with foil and freeze. To serve the scones, preheat the oven to 350 degrees and heat the foil-wrapped frozen scones for about 20 minutes.

SEAFOOD

• Seafood is best when defrosted in the refrigerator and cooked as soon as the pieces can be separated.
• To thaw quick-frozen crabmeat or any shellfish, put in refrigerator away from freezing unit for 18 - 24 hours, as this retains the delicate flavor better than quick thawing.

 
SOUPS & STEWS

• The waxed cardboard containers that milk and cream come in are handy for freezing foods - especially stock, soups etc. Wash and dry the containers before use. When you're ready to remove the frozen food tear the carton apart and discard.
• When freezing liquids such as soup, use a plastic bag inserted into one of the coffee cans that comes with a plastic lid. Close the bag, snap on the lid, and freeze. Then when you remove the frozen food for serving, you can store the can using it over and over again.
• Freeze soup for 2 months.
• A handy way to freeze chicken or meat stock is to pour it into ice cube trays, then remove frozen cubes and pack in plastic bags. Store in freezer up to 6 months at 0 degrees.
• Thawing Stews: Stews are often better when started cooking from the frozen state, as the meat juices blend with the liquid used to add flavor and food value.
• Pre-cooked stews should be heated slowly from the frozen state in the top of a double boiler or in the oven. If leftovers have been frozen and will not stand much more cooking, allow them to thaw only partially before heating and serving quickly.

SOUR CREAM

• You can freeze heavy, medium, or light sweet cream, but you can't freeze sour cream. It becomes liquid and will not thicken. (You can of course, still use sour cream that has been frozen in cooking.)
• Sour cream will separate when frozen and thawed.

STUFFING

• Keeps in freezer 1 month.
• Never plan to stuff and refrigerate or freeze a bird ahead. (Purchased pre-stuffed turkeys are frozen commercially under temperatures and conditions that cannot be duplicated at home).
• Remember that herbs and seasonings tend to become stronger in the freezer. Use less of such spices as sage, thyme and savory, and go a little light on shortenings.

 
TURKEY
 

• Turkey freezes at 0 degrees for 9 months.
• Cold Water Method thawing: Place the bird, still in its original wrapping, in a large pan or in the sink. Add enough cold water to cover; change the water every half hour. Small chickens and Rock Cornish hems will take about 1 hour to thaw, 4 - 12 lb birds (duckling, goose roasting chicken, capon, turkey) 3 - 6 hours. Turkey wings, thighs and drumsticks will thaw in 2 - 2 1/2 hours, breast in 4 hours. Once thawed, cook or refrigerate poultry immediately.
• Roasting turkeys are juicier and more tender if they are defrosted slowly in the refrigerator and put into a moderately slow oven as soon as they are thawed.
• Whole, ready-to-cook turkeys should be thawed before roasting. Most labels give directions for thawing. A thawed, ready-to-cook bird can be kept loosely wrapped 2 or 3 days in the refrigerator. Frozen pre-stuffed turkeys, however, should be kept frozen until day before cooking or can be roasted directly from freezer. Never refreeze uncooked turkey.
• Thaw a turkey quickly in an ice chest or picnic cooler placed in the bathtub. Fill the cooler with cold water and change the water frequently.
• It takes 2 - 3 days, depending on size, for a frozen turkey to defrost in the refrigerator. (It's preferable to defrost a turkey in a refrigerator because it will lose less of its juices.)
• Be sure you don't:
  •  allow thawed bird to stand at room temperature
  • - prepare stuffing or stuff bird until ready to cook
  • - thaw commercially stuffed birds.

• Before freezing, don't let vegetables or fruits sit in water for any length of time. Rinse them quickly with water and drain well.
• Chop celery and other vegetable pieces and spread on a cookie sheet and freeze. Store these loose bits of vegetables in sealable plastic freezer bags, using as needed for soups and stews.
• Some varieties of vegetables freeze better than others. If you question how well a product will freeze, you should test it first To test, freeze three or four packages, and then sample.
• Use young, barely mature vegetables fresh from the garden for freezing. Wash vegetables in cold water and sort according to size or cut into uniform pieces.
• Practically every vegetable, except green pepper, maintains better frozen quality if blanched before packing. Most vegetables require blanching for only a few minutes. Check a blanching timetable, to determine proper blanching time.
• After blanching, vegetables should be cooled quickly and thoroughly by plunging them into cold water.
• Drain cooled vegetables thoroughly. Dry pack is recommended for almost all vegetables because preparation for freezing and serving is easier.
• To restore a fresh flavor to frozen vegetables, pour boiling hot water over them, rinsing away all traces of the frozen water.
• Vegetables should never be thawed but should be dropped into a minimum of rapidly boiling salted water and cooked briefly. You can, however, either half-thaw spinach ¬or break the frozen block apart with a fork as it heats.
• To get the most out of frozen vegies, cook them without thawing first
• If you're cooking more than 2 pkgs of frozen vegies at one time, use separate pans. The combined liquid they give up in cooking will be too much to evaporate before the vegies are cooked and will tend to make them mushy.
• To restore a fresh flavor to frozen vegie pour boiling water over them to rinse away all traces of the frozen water.
• To make frozen vegies taste as much as possible like fresh ones, pour boiling water on them before cooking. This flushes away all traces of frozen water.
• To make frozen vegies taste more like fresh ones; add a pinch of sugar to water while cooking.

CABBAGE

• Wash and dry a head of cabbage with paper toweling, then wrap in a plastic bag and freeze. When defrosted, the leaves are limp and easy to remove and handle. Perfect for stuffed cabbage and you won't have the odor of boiled cabbage throughout the house.

CARROTS

• If you find a good buy on carrots, cut them in slices, cubes or sticks or shred them, then freeze to use later in soups, stews, cakes, etc.
• Do not freeze raw carrots, they lose crispness when frozen.

CELERY

• Do not freeze celery. It loses crispness when frozen.

CORN

• An easy way to freeze corn on the cob is to remove the bulky stem, put the cobs in a plastic bag and freeze. When ready to use, remove the husks, silks and cook. A microwave heat; wrap a few of the husks around the cobs, hold with rubber bands.

GREEN BEANS

• Store bought stuff is blanched and flash frozen with nitrogen or ammonia processes. You must blanch quickly, cool, dry, insert into freezer grade plastic bags, exhaust all the air, seal and freeze.
• Another trick is to freeze green beans in a baggie full of water. It keeps them from drying out and getting freezer burn.
• Try quick blanching: Bring water to a boil, add some salt (to preserve color), some fruit fresh (same reason), have beans trimmed, stemmed and ready to go (do not use any large beans) and blanch 30 - 60 seconds max. Remove beans, drop into ice water, with ice cubes that have been salted, to bring down the temp of the water as quickly as possible. Drain, pat dry, separate in "individual size servings" or 1, 2 or 3 portions. Wrap in heavy duty saran-wrap, then place in heavy duty freezer zip-lock bags. Freeze.
• The important part is the cooling quickly. Bring a pot of water to boil, add the beans, count 4 minutes, quickly rinse with cold water and then place immediately into ice water - with lots of ice. And let them stay in the ice water until completely cool. Usually they will have settled to the bottom of the sink or bowl. Only use freezer grade plastic bags, exhaust all the air and seal. You might even try putting the smaller bags into the larger freezer grade bags. Double-bagging will help prevent freezer-burn.
• Frozen beans will keep for 6 months. Frozen beans should be steamed or stir-fried. You can also cook in the boilable bags. Less contact with water means better texture.

 

GREEN ONIONS

• Does not freeze well.

LETTUCE

• Do not freeze lettuce. It loses crispness when frozen.

MUSHROOMS

• Mushrooms freeze very well. Wash them quickly and dry. Put them, sliced or unsliced, in a plastic bag and freeze. Use them without defrosting. They'll taste exactly like fresh mushrooms in any cooked dish.
• Before your extra mushrooms go bad, use your blender to puree them in a little liquid (water, beef or chicken broth), pour into ice cube trays, and freeze. Remove when solid and store in freezer in plastic bags. Great for soups, stews or sauces.

ONIONS

• If you chop onions and then freeze them in a plastic bag they'll keep for months. Cook them without defrosting.
• Would you like always to have fresh green onion tops on hand when you need them? Chop the tops finely, put them in ice cube trays half filled with water; freeze. When frozen, pop out the cubes and keep frozen in a tightly closed plastic bag. When you need some onion tops, just remove a cube or two. Let thaw and there you are.
• Onion flavor gets milder when frozen.
• For instant onion from your freezer, chop onion, scald 1 1/2 minutes, then chill in iced water. Drain; package, label and freeze. Use in casseroles and main dishes.

 
PARSNIPS

• For a quick supply of roast parsnips, par boil and roast as usual. When cooked, drain them on kitchen paper. Cool and store in plastic bags in the freezer. You will have roast parsnips ready at any time.

PEPPERS

• When green peppers are in season and on sale, select large ones, parboil a minute, stuff and half bake them. Take all but one out and finish baking it for your meal. Let the balance cool, wrap them individually, label, date and freeze. You have prepared a meat dish for many more meals with a little effort, at reduced cost. When ready, thaw and they will finish cooking quickly.
• Peppers should not be blanched before freezing.

POTATOES

• Raw or boiled potatoes do not freeze well.
• To freeze baked stuffed potatoes, wrap them individually in aluminum foil. Put them, still wrapped and frozen, in a moderate oven for about 25 in just before you're ready to eat them. Open and test to see if they're thawed and hot - they may need 5 or so min more.
• You can freeze stuffed baked white potatoes. Bake them until done, then cut in halves and scoop out pulp, carefully, reserving the shells. Add cream, butter, salt and pepper to the potatoes and whip them thoroughly with a potato masher and an electric mixer until they are without lumps. Refill the shells and sprinkle paprika over the tops of potatoes. Wrap each potato half in cellophane, laminated freezer paper or aluminum foil. chill in the refrigerator then freeze. If frozen in foil, the potatoes may be heated in their wrappings by placing them on your oven rack and heating for about 20 minutes at 350 degrees. If frozen in other freezer materials, unwrap them, place in the oven rack, dot with butter and bake for the same amount of time.
• To freeze raw, unpeeled potatoes, wrap them individually, airtight. When you need them, let them defrost at room temperature, then peel (they peel easily). they're fine for boiling and mashing.
• For a quick supply of roast potatoes, par boil and roast as usual. When cooked, drain them on kitchen paper. Cool and store in plastic bags in the freezer. You will have roast potatoes ready at any time.
• Mashed potatoes can be frozen. Prepare a batch, then using an ice cream scoop, set out individual portions on a plate. Flash freeze as they are on the plate, then remove and store in plastic bags. Defrost them in the microwave, then beat with a spoon and serve.

PUMPKIN

• When preparing pumpkin for freezing, slice it in equal portions, remove the seeds, wrap it in foil and bake. Then peel off the rind and pack the fruit in freezing containers.

RADISHES

• Do not freeze well.

SAUERKRAUT

• Ready to use "kraut" freezes well in its own juice.

SWEET POTATOES

• Baked Potatoes: To freeze, bake them until done, then cut in halves and scoop out pulp, carefully, reserving the shells. Add butter, seasonings, and a little orange juice or grated orange rind to the pulp and whip them thoroughly with a potato masher or an electric mixer until they are without lumps. Refill the shells and sprinkle paprika over the tops of the potatoes. Wrap each potato half in cellophane, laminated freezer paper or aluminum foil. Chill in the refrigerator, then freeze. If frozen in foil, the potatoes may be heated in their wrappings by placing them on your oven rack and heating for about 20 minutes at 350 degrees. If frozen in other freezer materials, unwrap them, place on the oven rack, dot with butter and bake them, place on the oven rack, dot with butter and bake for the same amount of time.
• Candied sweet potatoes, prepared as for the table and cooled, may be frozen right in their baking dish by covering it with laminated freezer paper, cellophane and foil. For serving, heat in a 350- degree oven for about 20 minutes.

TOMATOES

• Tomatoes freeze better as a juice or cooked product
• Uncooked: You can freeze tomatoes to use in the future for stews, soups, sauces, etc. Cut the tomatoes in quarters or eighths and set them on a cookie sheet in the freezer. When the pieces are frozen, put them in a plastic bag and store in the freezer. No need to peel them first; the skins peel off like a breeze when the piece begin to thaw.
• Do not freeze raw tomatoes. They lose crispness when frozen.

• Batter: 2 - 4 weeks
• Cooked Waffles: 6 months
• Bake waffles only until lightly browned. Cool them on wire racks, freezer-wrap them, and freeze; or freeze them on cookie sheets, then seal them in freezer bags and freeze. To serve, toast the waffles until golden brown in the toaster while they're still frozen.
• Each time you make waffles, make a bunch of them. Freeze. To reheat: add butter and syrup and place under the broiler (use oven-proof plates) until butter melts, syrup sizzles and the waffles are warm and tasty.
• To freeze waffles, wrap in aluminum foil with foil between waffles. Heat in single layer on baking sheet in 400 degree oven 5 minutes, turning once.

• To freeze dollops of whipped cream for later use, whip cream then drop heaping spoonfuls on a chilled baking sheet, swirling tops with tip of spoon. Place baking sheet in the freezer. When frozen, lift mounds with a spatula; place in a plastic bag. Seal tightly and store till ready to use, up to 3 months. Place atop pie a few minutes before serving to allow cream to thaw.
• Thaw in refrigerator 30 minutes.

• Yeast will keep longer if you store it in the freezer.
• If you freeze baker's yeast, it will last indefinitely.