From oven to freezer, I Eckblad, RS Hicks

Tags: double boiler, foil, cellophane, freezing, 30 minutes, wrap, frozen fruit, ice cream, peanut butter, freeze, meat, MEAT LOAVES, wrapping, Extension Foods Specialist, cooked foods, freezer paper, temperature, package cream cheese, frozen fruits, whipped cream, fruit salad, cream cheese, room temperature, Y2, root vegetables, Ice cream roll
Content: Freezing Cook~d Foods
March 1959 *
Extension Service Institute of Agricultural Sciences State College of Washington Pullman , Washington
? rea//'J a convenience You are on the right track if you can say yes to these questions: 1. Does the frozen prepared food take little of my time or attention from freezer to table?
1. Always cool cooked foods quickly and thoroughly before before packing for freezer. Food should be cool when touched to the wrist. 2. Some flavorings and seasonings become strong or bitter in long storage. Others lose strength. Those known to get strong or bitter include pepper, onion, cloves. 3. Pack family-sized portions.
2. Can I prepare a large quantity almost as easily as a family-
4. ~e sure to keep an inventory and check off your w ith-
sized portion?
drawals. Try the old-fashioned way of checking off by fives.
3. Does my plan for freezing prepared foods fit with plans for fruits, vegetables, and meats already in .the freezer? 4. Does my plan for freezing prepared foods fit my family's use?
5. Use foods from your freezer every day. Cookies and baked breads will hold several months. D esserts and salads are best served during the first two weeks after freezing. 6. Ovenware baking dishes can go directly into a hot or cold oven.
5. Does my freezer really save time and energy at rush time? 6. D oes it save shopping trips ?
7. Products frozen before packaging should be left in freezer only long enough to become firm. Wrap immediately and complete the freezing.
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/rom Oven lo Freezer (freezing cooked foods)
Ruth Seaton Hicks, Cowlitz County Extension Agent, and Inez Eckblad, Extension Foods Specialist
A FOOD FREEZER can save your time and be a great convenience, but you have to plan. Keep the freezer filled reasonably near its storage capacity throughout the year, and use food from it each day. A freezer operating with only a little of its space filled is neither a time-saver, nor a food-saver, nor a convemence. SAVE TIME AND ENERGY-PREPARE IN QUANTITY-Work out A Plan that fits your family size and activities. Some homemakers bake large enough quantities to supply their Baked Goods needs in future busy times. You can provision your freezer in two ways: 1. On a cool day when you're not rushed, bake enough for the next few weeks; 2. Make a little extra when you're preparing meals and tuck the extra away in the freezer. Choose the easiest way for you. If your family is small, the second way probably is the easier. Using it, you can prepare foods you had to cross off your menus because they were too much for the family to eat at one meal. Don't forget to plan for special meals which you want to prepare in advance. If you have to leave home for several days,
you may prepare the meals and freeze them for each day you are gone. These need only heating and serving. Mother's vacation from the kitchen makes no hardships for the rest of the family when the freezer is used this way. When labor loads are at their peak on the farm, meals for the large numbers are no problem with a freezer. You can prepare them during less busy days several weeks ahead of time. If your home and a job compete for your time, you may cook and freeze main dishes and desserts for more than one meal at a time. LET YOUR FREEZER SAVE FOOD FOR YOU, TOOUsing your freezer for leftovers cuts down on waste and helps your budget. You'll have handy "save-overs" instead of leftovers. We all tire of food served too many times just to get rid of it. As a result, perfectly good food sometimes ends up in the garbage pail because the family can't face one more meal of it. There's no problem with the remains of the holiday turkey or that large ham you roasted when you freeze the excess. Package it in amounts just right for one meal and serve it when you can be enthusiastic about it again.
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"Save-over" turkey has many possibilities for freezing. It can go into the freezer as turkey a la king, turkey pie, turkey loaf, or as is, ready to be sliced after defrosting. Don't forget that the turkey or chicken carcass can be the basis of delicious soup, which freezes well. The same plan may be used for bones left over from cutting up meat. FOR UNEXPECTED GUESTS AND PARTIES-If you have unexpected guests or guests who come at a busy time, it's a joy to take out of your "magic" box the main dish, the dessert, and perhaps even the bread. A salad and beverage complete the meal. For a hostess with a party or wedding reception in the offing, the freezer is a boon. Days ahead, she can prepare sandwiches, cookies, tiny cakes, or the punch, freezing it in ice cube trays and storing it in plastic bags for easy use later. THAT LUNCH BOX RUSH-If you have one or more lunch boxes to pack each morning, get them ready for two or three weeks at a time. Prepare a variety of sandwiches on an assembly line basis, package, and label them. Package cup cakes or cookies for individual use, fruit, desserts, or fruit juice in the individual size cups, and presto!-each morning all you do is assemble the lunch. By noon it's ready for eating. Even a child can pack his lunch from the freezer. SAVE SHOPPING TRIPS-You don't have to bake to stock your freezer with baked goods. Buy in quantity when you
shop. You'll save time and energy because you shop less often. Buying day-old bread for freezing saves money, too. Sliced bread may be toasted directly from the freezer or will thaw in practically the time that it takes to get it to the table. THESE FREEZE WELLBreads, rolls, and sandwiches-yeast preads and quickbreads. ·Cakes-mainly baked ones, shortened, angel food, and fruit. Icings-confectioner's sugar high-fat icings, fruit fillings. Cookies-refrigerator, drop, and bars, either baked or unbaked. Desserts-cream puffs, fruit mixes, ice cream rolls, fruit pies, baked apples, some fruit salads. Meats, Fish, and Poultry-casserole dishes, meat sauces, stews, and a .la kings, baked and broiled meats. Juices and purees-fruit and vegetable. Soups-meat stock soups, pea, and bean. Vegetables-baked beans, cooked sweet potatoes, cooked, mashed, or cubed pumpkin or squash. Main Dishes, Some Root Vegetables, and Soups Plan to use these within one to nine months-the sooner, the better flavor. Meats may be boiled, baked, or roasted before freezing.
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It takes very little more time or fuel, when all the ingredients and equipment are assembled, to prepare and cook or bake enough for several meals than for one. Use what you want today, and store the rest in family serving sized containers in the freezer. Foods you can prepare this way include soups, stews, goulashes, spaghetti sauce, beef and noodles, pot roast, Swiss steak, chicken combinations, baked beans, meat loaves, and chile con carne. fried foods get stale fast and do not freeze well. A wide variety of combination dishes and sauces may be satisfactorily frozen. CHILI AND CHOWDERS To prepare and package- Prepare enough for several meals. Chill these in small portions immediately and quickly. This can be done by setting a saucepan of mixture into pan of ice water. Stir a little but be careful not to mash ingredients. Pack into pint or quart waxed tubs, freezer jars, or freeze in blocks and wrap in moisture-vaporproof wrapping. Double layers of cellophane or polyethylene between layers of chilled chowder will speed removal and thawing. To serveRemove from package when partially or completely frozen. Heat slowly in heavy kettle, double boiler, or oven. Break block apart carefully as it heats. Time needed depends upon size of pieces, amount, and method of heating. Approximate time is 15
to 30 minutes. Quickest method is in a heavy saucepan; intermediate in a double boiler; and longest, but needs less attention, in the oven. Do not stir too much. BAKED OR ROASTED MEATS AND GRAVIES To packageBone and chill quickly whenever possible. Wrap whole or in meal-size pieces instead of slicing. Use cellophane suited for meats, freezer foil, or laminated freezer paper for wrapping. Reheat gravies thoroughly and cool rapidly. Concentrated gravies may be chilled rapidly with cubes of frozen meat stock. To serveCold-Remove from package and slice while frozen. Meat can then be served almost immediately if slices are thin. Hot-If wrapped in foil, heat in foil at 350° F. for about 15 minutes per pound. Time depends somewhat on size of pieces. You may heat meat in a covered baking dish. BAKED MEAT LOAVES, MEAT BALLS, CHICKEN AND TURKEY LOAVES Time for last-minute preparation is saved by baking these and then freezing them. A frozen unbaked loaf takes about twice as long to bake as a thawed one. Use your favorite recipe but be sure meat has not been overcooked. Meat balls keep best if covered with gravy or sauce. Turkey fat becomes rancid very quickly so use other fat in sauces.
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To packageChill and freeze quickly to keep flavor quality and reduce bacterial count. Freezer foil, aluminum pans, rigid plastic containers, cellophane or laminated papers are suitable for packaging. For meat loaves, line pans with paper for easy removal before chilling and packaging. To serveSlice and serve loaves cold with a plate meal or use in sand- wiches. Or heat in pan or foil. Meat balls in gravy may be heated in double boiler or in covered casserole in oven. Avoid stirring. MEAT STEWS To prepare and packageUse standard recipes and fresh ingredients. If milk and thick- ening are calfed for, add these when reheating whenever possible. Add vegetables slightly undercooked to cut down sogginess. For better quality vegetables, add them when heating the meat stew after defrosting. Chill stew meat in small portions quickly and thoroughly. Pack into waxed tubs, glass freezer jars, or plastic containers. You may freeze stew meat in baking pans lined with paper, lift out block of stew, and wrap in moisture-vapor-proof wrapping. Use dividers of double cellophane or other freezer wrap to speed removal. To prepare and serve- Remove from package when partially or completely frozen. Heat slowly in heavy kettle, double boiler, or oven. Stir only
enough to prevent sticking and to heat evenly. Much sttrrmg makes a broken, mushy stew. Approximate time-15 minutes to 1 hour, depending on a.J;I1ount and method of heating. Quickest method is about 15 to 30 minutes in saucepan on top of stove heat; double boiler method-30 to 45 minutes; oven heatingabout an hour. CHICKEN, TURKEY, RABBIT, A" LA KING, AND CREAMED Fish DisHES To prepare and packageUse standard recipe, not too rich in fat. Be sure seasoning and all ingredients are fresh. Mushrooms may cause off-flavors. Omit hard-cooked egg whites. One-fourth teaspoon gelatin per quart helps stabilize sauce before cooking. Rice flour is also used to stabilize a white sauce. Chill sauce and .meat separately and quickly, then combine. Use wide-mouthed containers with layers of food between double pieces of paper or freeze in blocks and wrap. To serve- Thaw just long enough to remove paper inserts or to permit easy removal. Then heat. Carefully separate portions as they soften. Individual and small casserole portions frozen and heated simplify preparation and serving. A flameware casserole for two people popped frozen solid into the oven takes 45 minutes to heat thoroughly. Sauces containing egg should not be heated over 160° F. or they may curdle.
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BAKED BEANS To prepare and packageUse standard recipe. SmalL White beans freeze well. Some varieties get mushy. Chill quickly before packing in tubs, aluminum pans, or glass freezer jars. Double layers of cellophane, waxed paper, or foil between layers of baked beans help with defrosting. To serveHeat in double boiler for 30 to 45 minutes depending upon size of portion or Heat in pan in which frozen ( flameware glass or aluminum ) for an hour or less depending upon size of portion or Transfer to casserole and heat for about an hour at moderate ternperatures. SOUPS-Pea, bean, corn, French onion, asparagus, meat stock, black bean, and others
To serveThaw thick soups in double boiler or heavy covered sauce- pan over low heat. Add milk if needed. Thaw clear soups in covered saucepan. MASHED OR DICED SQUASH, PUMPKIN, AND SWEET POTATOES-Prepare early in fall when harvested ·To prepare and packageChoose a vegetable that gives a smooth, fine-textured product. Cook until just done. Mash, and put through ricer. Cool quickly and thoroughly in small portions. Pack into tubs. Sweet potatoes also may be frozen cubed or sliced. Dip slices of sweet potato in citrus juice or ascorbic acid to reduce discoloration. To serveThaw in fffrigerator and use as needed. To hasten thawing, put frozen vegetable on cutting board and cut it into cubes. This mashed product may be used for pies, casserole dishes, or heated in double boiler, seasoned, and served as a vegetable.
To prepare and packageUse fresh seasoning. Make according to your favorite recipe, but thick or concentrated. Chill thoroughly in small portions over Cold water before packaging. Omit milk until reheating. Package in freezing containers or freeze in ice trays or bread pans. When solid, wrap in freezer wrapping.
CUBED BEETS-Prepare early in fall when harvested To prepare and packageCook just until tender. If cooked too long, beets get spongy. Peel and dice. Chill quickly. They may be packaged with or without a vinegar sauce.
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To serveDefrost by heating in heavy pan or double boiler with butter, salt, and pepper or with the sauce. / VEGETABLE PUREE These may be prepared and packaged for baby food much like mashed squash. Avoid overcooking. Breads and Sandwiches Properly wrapped loaves of yeast bread can be used anytime during a year. For best results, use sandwiches and unbaked breads within two weeks after freezing. BREADS (loaves) To prepare and packageyeast breads baked by standard recipes and methods freeze welL Cool quickly and thoroughly, wrap in freezer foil, cellophane, polyethylene, or laminated freezing paper. If sliced, use within the first month. Rewrap bakery bread in regular freezer wrapping to hold moisture. To serveThaw in wrappings at room temperature for 30 minutes. Bread may be thawed merely by toasting slices.
YEAST ROLLS To packageBake according to standard recipes. Cool thoroughly. Wrap in freezer foil, cellophane, or polyethylene, or package in bags of those materials. To serve- Reheat in 350 ° F. oven for 15 to 20 minutes in original sealed foil package. Or reheat in brown paper sacks or on rack. Serve soon after opening because frozen bread dries quickly. FROSTED ROLLS AND COFFEE CAKES To packagePrepare same as plain yeast rolls but omit frosting. To serveReheat as you do plain rolls and frost. SANDWICHES To packageUse day-old bread. Make fresh fillings for sandwiches. Butter both slices of bread and spread with generous portions of filling. Wrap individually in waxed paper, then package two or more in freezer foil, cellophane, or polyethylene.
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To servePack directly into lunch box without removing wrapping. Sandwiches will defrost by lunch time or in about two or three hours. Left-over filled sandwiches should be discarded. Fillings for sandwichesFillings made from chicken, egg yolks, beef, salmon, tuna, olives, pickles, cheese, and PEANUT BUTTER hold flavor for months; ham for a shorter time. Omit raw vegetables from fillings. They lose color and crispness. Cooked egg whites get rubbery. Use table fats rather than mayonnaise or salad dressing as spreads. Jellies and jams are likely to soak into breads. Freeze only freshly prepared fillings. Here are a dozen variations that may be packed and frozen separately or put directly into sandwiches or buns. Cheese and Meat Spreads 1. Left-over cooked smoked ham, chicken, beef, pork, or rab- bit, ground and mixed with just enough salad dressing to spread. Add finely chopped pickle or relish. 2. 3 cups ground cooked ham, 1 cup pickle relish, 2 tea- spoons grated horseradish, Y2 cup salad dressing. 3. 1 package cream cheese, 1 teaspoon grated horseradish, 6 slices of dried beef, ground. 4. 1 package cream cheese, finely chopped filberts. 5. Ground cooked chicken or rabbit, 1 package cream cheese, lemon juice.
6. 1 can sardines (bones and skin removed) mashed with cooked egg yolk, salt, pepper, and lemon juice. Softened butter may be added. 7. Cooked ground beef, relish, finely minced onion. 8. 3 ounces of cream cheese, Y2 cup chopped dates, Y2 tea- spoon grated orange rind, 3 tablespoons orange juice. 9. Y2 cup mashed sardines, Y2 cup chopped dill pickles, Y3 cup chili sauce or catsup, 2 tablespoons softened butter, 1 teaspoon prepared mustard. 10. Equal amounts of peanut butter and finely chopped pickles. Moisten with softened butter if necessary. 11. Y2 cup peanut butter, 4 to 6 slices chopped, cooked bacon. 12. Equal amounts of grated Cheddar cheese and ground dates ( or prunes or figs ) moistened with orange juice. (Add ground nuts if you wish.) SANDWICH BUNS To package- Season fresh ground beef with chopped vegetables and spice as you like it. Split buns and scoop out centers. Use crumbs in filling or for other dishes. Fill centers, wrap individually or m family-sized portions. Do not use raw pork for frozen buns. To serve- Remove from freezer and with cooked filling reheat in foil for 20 to 30 minutes at 350 ° F. With raw beef filling, unwrap and bake for an hour in a 325° F. oven. If higher temperature is used, the buns are likely to get too brown.
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WAFFLES To packageChill, package, and freeze left-over waffles. To serve- Reheat in oven or pop-up toaster. For dessert, top with mixture of soft ice cream and tart frozen fruit. Or serve with creamed chicken or chipped beef and hard-cooked eggs. MUFFINS AND BISCUITS To prepare___. Bake biscuits, cool, a_nd pack immediately. Freeze baked muffins or unbaked ones in pan you can use for baking. To serve- Biscuits-Thaw in foil in oven 20 minutes at 400 ° F. or at room te~perature for one-half hour and heat for 10 minutes at 425 ° F. in foil. Muffins-Heat baked muffins 25 minutes in foil at 400 ° F. or thaw unbaked 1Y2 hours and bake at 350° F. for 10 minutes plus 450° F. for 1.() minutes. Desserts Whether for party fare or family meals, desserts from the freezer save time. Use cakes ,and pies within six months-the sooner the better. Ice cream and salads are best the first two or three weeks after freezing.
FROSTED SHORTENED CAKE To prepare and packageFruit paste or confectioner's sugar icings high in fat freeze well. Cooked fudge and penuche icings have very short storage life. Cooked icings with egg become frothy and lose volume and smooth texture. Freeze solid in freezing compartment and then wrap in heavy foil or other moisture-vapor-proof wrapping, or wrap and freeze in pan after it has cooled. To serveRemove wrappings and let stand in refrigerator until serving time. CHOCOLATE CAKE To prepare and packageUse butter or combination butter-vegetable fat for chocolate cakes to be frozen. They may be frozen in paper or aluminum baking pans and wrapped closely with moisture-vapor-proof wrapping, or removed from the pan and wrapped closely. To prevent crushing when cake is wrapped, harden it for _an hour in the freezer, then wrap. Wrap in meal-sized portions. Cakes dry rapidly after thawing. To serveUnwrap frosted cakes and thaw at room temperature. Thaw un-iced cakes in foil at 350 ° F. for about 15 minutes. Oven thawing redistributes moisture in cake and gives a fresher tasting cake.
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ANGEL OR SPONGE CAKES-freezing egg whites is more practical than freezing unbaked cakes To prepare and packageUse standard recipe. Bake, chill, and freeze solid. Wrap in foil, cellophane, or polyethylene. To serveThaw in wrappings 1 or 2 hours at room temperature or about 15 minutes in 350° F. oven.
FRUIT CAKES-make them early for the holidays To prepare and packageUse standard recipes. Chill and wrap in foil, polyethylene, or cellophane. An inner wrap of waxed paper helps keep wrapping secure. To serve- Thaw in wrappings. REFRIGERATOR COOKIES-Unbaked
/ ECLAIRS OR CREAM PUFFS To prepare and packageBake and chill thoroughly and quickly. Fill with chilled cream, chocolate filling, or soft ice cream. Freeze until firm. Package, wrap, and freeze. Or freeze unbaked batter in tubs. To serve- Baked-Let stand Yz hour at room temperature. Unwrap and serve immediately. Unbaked-Defrost an hour at room temperature and bake, starting in a cold oven and baking at usual temperature.
To prepare and packageUse stal).dard recipe. Shape into roll and wrap securely in foil, polyethylene, or cellophane and freeze. To serveRemove roll, unwrap, and slice portions immediately while frozen. Bake according to cooky directions. COOKIES-Fat-rich cookies, and bar cookies freeze especially well. Macaroons and similar others do not freeze well. To prepare and packageChill and pack as compactly as possible into boxes or orher containers. Use cellophane, foil, or polyethylene. Fancy cookie~ for holiday parties may need to be frozen first and then packed for freezer storage to prevent crushing.
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To serve- Thaw in package at room temperature for about Y2 hour. Some can be served almost immediately. FRUIT SAUCE To prepare and packageApples, blueberries, blackberries, plums, cherries, apricots, rhubarb, raspberries can be immersed in boiling 50 per cent syrup ( 1 cup sugar, 1 cup water ) for 15 seconds, then chilled rapidly. Apple slices may be steamed for 1Y2 minutes in closed steamer, then chill~d rapidly before packing tightly. These are good fo r pies and other baked desserts. Purees from cooked fruits maintain excellent color. These are excellent for baby food . Some purees are improved by adding lemon juice or ascorbic acid. Chill and pack solidly in rigid cartons. FRUIT PIES-Deep-dish or topcrust pies reduce chances of soggy crusts. To prepare and packageDnbaked frozen pie is recommended for saving of time and fuel. Make undercrust thin if you have a bottom one. Brush it with unbeaten egg white or butter and chill before filling. Some prefer
freezing crust, then filling with fruit and sugar mixture and adding top crust. Fresh or frozen fruit is recommended. Do not slit top crust in raw pie. Chill, wrap, and freeze. Baked pies may also be frozen. To serveUnwrap and place raw pie in 350 ° F. oven for 1 hour or more or about 15 minutes more time than unfrozen pies. Slit crust after first 5 or 10 minutes of baking. Thaw baked fruit pies in oven at 350 ° F. for about 10 to 15 minutes or thaw at room temperature. Salads Meats and poultry for salads may be cooked and frozen. They are then ready to be used in combination salads with raw vegetables freshly added. Raw vegetables do not freeze well. Cooked, frozen, or fresh fruits are generally satisfactory fqr mixed frozen fruit salads. Among few exceptions are raw apple slices that get flabby and some fruit skins that toughen. Nuts are better added at serving time. In mixtures they tend to discolor, soften, and get bitter. If served in a week or two after freezing, this condition will not be pronounced.
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FRUIT SALADS
To prepare and package-
Combine chilled mixture carefully and quickly. Lemon juice,
ascorbic acid, vinegar, or citrus fruit used in combination help
prevent fresh and frozen fruits from browning. Fruit salads made
with a base such as whipped cream and a little mayonnaise may
be frozen in a large block, and packaged in moisture-vapor-proof wrapping. Or the ·salad may be placed in ice cube t~ay with
dividers inserted. Wrap this salad after it is frozen. Remove the
dividers, wrap the cubes separately, and assemble them in tubs,
stockinettes, or cartons.
To serve-
Remove block of fruit salad from freezer and soften just
slightly by refrigerating a few hours. Then slice. Remove the
individually wrapped cubes and arrange with garnish just before
serving time.
FROZEN FRUIT WITH COTTAGE CHEESE
Mash:
1 cup cottage cheese
Combine it 1 cup canned or fro- 1Y2 cups pitted cherries with chilled zen diced peaches
ingredients 2 diced oranges
Y2 cup mayonnaise
and freeze: 8 cut-up marshmallows
1 cup whipped cream or whipped dry milk
1 cup canned diced pineapple or pears
solids Y2 teaspoon salt
Ice Cream Desserts Use ice cream desserts within two weeks for best results. The sooner eaten the better. ICE CREAM BALLS AND EGGS To prepare and packageChop or grind plain or salted peanuts or other nuts very fine and spread on waxed paper, placed on cardboard. Make balls with ice cream scoop and roll in nuts. If balls are soft, harden them in freezer before rolling in nuts. Place quickly on greased waxed paper and put into freezer. Wrap when hard. You may pack these in boxes iined with cellophane that heat seals or package in polyethylene sacks. To serveServe immediately on chilled dishes with or without a favorite topping. You may make ice cream Easter eggs for a children's Easter party by coating egg-shaped ice cream balls with colored coconut. Another children's party novelty is an ice cream snowman. To make him, place one scoop of ice cream on top of another. Use chip chocolate to form the eyes and mouth as well as the buttons down his front. An inverted ice cream cone makes a perky hat.
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QUICK-JELLED FRUIT To prepare and package- Assemble large fork, spoon, cup, bowl, opened pac;kage of frozen fruit, 1 pint of ice cream, 1 package sweeteried fruit flavored gelatin, 1 cup boiling water. Put powder in bowl and pour over it 1 cup boiling water. Stir. Immediately put in the block of frozen fruit, turn it over and gently pry apart as it thaws. By the time the fruit is separated, the mixture is jellying. Fold in ice cream and pack into ice tray. Cover securely with moisturevapor-proof wrap and hold in freezer until serving time. To serveLet soften slightly and pile into sherbet glasses. Freeze left- over whipped milk or cream in small "gobs ~· for garnishing fruit desserts.
To serveRemove from freezer, slice, and serve immediately. ICE CREAM PIE To prepare and packagePlace a Y2-inch layer of butter cake (you 'may have to split a layer) in a pie plate so that the edges of the plate come up around the sides of the cake. Fill with slightly softened ice cream or frozen fruit ice cream mixture. Allow ample space to bring the meringue over sides of cake. If you want a very thin pie, use 1Y2 quart's ice cream or fruit mix or both in an 8-inch pie plate. For a thicker pie, place the other half of the cake on the ice cream. Wrap and freeze.
ICE CREAM ROLL To prepare and packageMake a jelly roll cake. When slightly cooled, trim crusty edges ~md roll with piece of waxed paper inside. Chill. Unroll carefully .1nd spread with softened ice cream. Peppermint is good with ( hocolate roll, and berry ice cream with white cake. You may use quick-jelled fruit as a filler. Reroll and wrap in fo il, cellophane, polyethylene, or laminated paper.
To serve- Preheat oven to 450 ° F. Beat 4 egg whites, adding Y2 cup sugar gradually as eggs start to foam. Continue beating until sugar is dissolved and eggs are peaked and stiff. Add flavoring and coloring if desired. Take frozen pie from freezer; cover with meringue, bringing it down well over the ice cream. Place in preheated oven and bake for 5 minutes at 450° F. Serve immediately.
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I Index
Page A la king dishes -------------------------------------------- -------------------------------------- 6 Baked beans ---------------------------------------------------------------------------------------- 7 Beets, cubed ----------------------------------------------------------------------------------------- 7 Biscuits ----------------------------------------------- ------------------------------------------------ 10 Breads and sandwiches ------------------------------------------------------------------------ 8 Breads, loaves -------------------------------------------------------------------------------------- 8 Buns, sand wich ___________ ___ ___ 9 ______ __ _____ ______ __ ___ ___ ____ _____ ______ ___ ___________ ____ _____ _ 7 Cake, angel or sponge ------------------------------------------------------------------------ 11 Cake, chocolate ------------------------------------------------------------------------------------ 10 Cake, coffee ---------------------------------------------------------------------------------------- 8 Cake, frosted, shortened ---------------------------------------------------------------------- 10 Cake, fruit ------------------------------------------------------------------------------------------ 11 Chicken ---------------------------------------------------------------------------------------------- 6 Chicken loaves ------------------------------------------------------------------------------------ 5 Chili ---------------------------------------------------------------------------------------------------- 5 Chowders -------------------------------------------------------------------------------------------- 5 Cookies ------------------------------------------------------------------------------------------------ 11 Cookies, refrigerator ---------------------------------------------------------------------------- 11 Cream puffs ---------------------------------------------------------------------------------------- 11 Desserts ---------------------------------------------------------------------------------------------- 10 Desserts, ice cream ------------ ---------------------------- -------------------------------------- 13 Eclairs -------------------------------------------------------------------------------------------------- 11 Fillings, sandwich --------------------------------------------------- ---------------------------- 9 Fish, creamed ------------------------------ --------------------------------------------------------- 6 Fru it, qu ick- jelled -------------------- ---- ------------------------------------------------- ------- 14 Ice cream desserts -------------------------------------------------------------------------------- 13 Ice cream balls and eggs -------------- ------------------------------------------------------ 13
Page Ice cream pie -----------------------------------------------------------------__ _________ __ __ ____ _ 14 Ice cream roll ------------"---------------------------------------------__-------------- ------------ 14 Introduction ---------------------------------------------------------------------------------------- 3 Main dishes, some root vegetables, and soups -------------------------------------- 4 Meats, baked and roasted ---------------------------------------------- -- -------------------- 5 Meat loaves, baked ------------------------------------------------------------------------------ 5 Meat balls ------------------------------------------------------------------------------- ------------- 5 Muffins --------------------------------------------------·--------------------------------------------- 10 Pies, fruit -------------------------------------------------------------------------------------------- 12 Pie, ice cream -------------------------------------------------------------------------------------- 14 Pumpkin, mashed or diced ---------------------------------------------------------------- 7 Puree, vegetable ---------------------------------------------------------------------------------- 8 Rabbit -------------------------------------------------------------------------------------------------- 6 Rolls, frosted -------------------------------------------------------------------------------------- 8 Rolls, yeast ------------------------------------------------------------------------------------------ 8 SaIads ________________________________________________ ____ ------------------------------------------ ____ 12 Salads, fruit ---------------------------------------------------------------------------------------- 13 Sandwiches ------------------------------------------------------------------------------------------ 8 Sauce, fruit ------------------------------------------------------------------------------------------ 12 Soups -------------------------------------------------------------------------------------------------- 7 Squash , mashed or diced -------------------------------------------------------------------- 7 Stews, meat ------------------------------------------------------------------------------------------ 6 Sweet potatoes, mashed or diced -------------------------------------------------------- 7 Turkey ------------------------------------------------------------------------------------------------ 6 Turkey loaves ----------------------------------------------------------------------------------- 5 W affles ----------------------------------------------------------------------------------------------- 10
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The information in this bulletin is based on research o~...-~.:. aL many state Experiment Stations, including the State College of Washington, and the USDA Bureau of Human Nutrition and Home Economics. Among the references used was Agricultural Handbook 2, Some Procedures for H ome Freezing of Vegetables, Fruits, and Prepared Foods.
The world may whirl 'round in the same old groove, But amazing things happen and that I can prove. The rrnew day" for woman can be one of ease, If in working with foods she learns how to freeze! So here's to our Ice Age and may you enjoy it. 'Twill save you some fun time if you but employ it. 'Twill save you some food and goodness knows that Is something for which we would all go to bat. So here're some ideas. How about a good look? It's fun to excel as a frozen foods cook. R. Hicks
Published and distributed in furtherance College of Washington Extension Service,
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I Eckblad, RS Hicks

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