Better food freezing with your RCA Whirlpool freezer instruction book, freezing guide, warranties

              better
food freezing
with your
FREEZER
V.BGETABLES ~
-------------~"------------ FRUlT
MBAT
coNTENTS
PAGE
New convenience through freezing________________ 2
Locating and starting your freezer________________ 3
Freezer features -------------------- ----------- --------------A-5
Operating instructions _____ :_____________ _________________ 6
Defrosting and cleaning _________________________________ 7 -8
If service is required______________________________________ 9
Freezing tips ----- --------------------- -- -------------- -- ------ 10
Proper packaging -------------------------------------------- 14
How to freeze -
Meats --------------------- ----- ---------- --------- -- ------------- 17
Poultry ------------------ -------------------------------------- 22
Fish -------------------------------------------------------------- 26
Game ------------------------------------------------------------ 28
Vegetables -------------------------------------- -------------- 29
Fruits -------------------------------------------------------- ---- 37
Baked Goods ------------------------------------------------ 43
Dairy Products and Eggs _____________ _______________ 48
Prepared or Cooked Foods _________________________ 51
Recipes · for freezing ____________________ _________ , ________ 56
Frozen food menus _________________________________________ 63
Food Spoilage Warranty _______ lnside back cover
Freezer Warranty _____________________ _________ Back cover
IMPORTANT
Do not lose or destroy this man­ual
as you will want to refer to
it many times for information
and specific instructions. Also,
your Five-Year Protection Poli­cy
and Food Spoilage Warranty
are on the back cover. It is im­portant
that you retain both.
Whenever discarding or stor­ing
any refrigerator or freezer,
have the door, hinges and hard­ware
removed for the safety of
children . . . and to relieve
your own conscience.
All temperatures mentioned
in this booklet are Fahrenheit,
the commonly used temperature
measurement shown on most
all home thermometers.
SPECIAL COLLECTIONS&. RARE BOOKS
WALTER CLINTON jACKSON LIBRARY
THE UNIVERSITY Of NORTH CAROLINA AT GREENSBORO
HOME ECONOMICS PAMPHLETS COLLECTION
Gift of Paul Hessling
~\
~_:}
welcome to the conven1encE1
and pleasure of home fre 7ing
J1flli
We are proud and happy that you
have purchased the RCA WHIRLPOOL
Freezer. Your crisp and sparkling freezer is a fine addition
to the appliances in your household. Precision constructed
throughout, it will give you years of efficient, trouble-free
service.
Your RCA WHIRLPOOL Freezer is the result of rigid labora­tory
and field t esting to give you the finest food freezer
produced.
Our engineers and technicians incorporated the very
latest features for food keeping, constantly keeping two
important items in mind: To capture and keep frozen foods
" at the peak of their flavor, color, texture and nutritive
value; and, to give you maximum use of every bit of space
to save your time and energy.
Get acquainted with your freezer by reading the instruc­tions
for operating and cleaning before you start using it.
After you are familiar with its operation you will find new
pleasure and versatility in menu planning and food prepa­ration.
With your new freezer, seasonal foods are never out of
season. And, you are never unprepared when unexpected
guests arrive. You will also be delighted with the savings
and economies you make by preserving your own fresh
foods, plus taking advantage of bulk buying.
With proper use, you will find freezing foods really fun
in your RCA WHIRLPOOL Freezer ... and your family will
get new enjoyment from your meals.
WHIRLPOOL-SEEGER CORPORATION
2
for you
through home freezing
New . convenience
frozen food is convenient to use
Mealtime is a real pleasure and prepa­ration
time is reduced to a minimum by
the use of frozen foods. Daily trips to
the market may be replaced by weekly
buying because it takes no more time to
buy frozen food for a month than for a
week. A bonus value that you get is the
money-saving advantage of freezing
food at home when it is plentiful and
low in price. And remember . . . fruits
and vegetables are never out of season
with a free zer.
frozen food is economical
Frozen foods are so good and so attrac­tive,
that they are consumed with a
minimum of waste . . . your food dol­lar
is not wasted in table scraps. When
frozen vegetables are properly cooked,
nearly all the valuable nutrients remain
in the food. Leftovers are no longer a
problem because they may be frozen
and served again at a later date.
food freezing is so simple,
so quick, so easy
No bulky special equipment to store, no
long cooking, no standing· over a hot
stove to pack into jars. Frozen foods
are compact and very easy to store.
With your RCA WHIRLPOOL Freezer, you
can freeze small or large amounts with
equal ease. Food that would take all day
to can may be prepared for the freezer
in a much shorter time.
-~
location of your
RCA WHIRLPOOL freezer
SUPPORT
Make sure that the floor will support
the weight of your freezer. The fol­lowing
information gives you the ap­proximate
weight of your freezer
with a full load.
Model DI20V _____________________ ___________________ l138 lbs.
Model YV -19 ..... ·----------- ----------------------- 1116 lbs.
Model DI16V_______ ______ ________________ ___ ________ 922 lbs.
Model YV -15·--·-- -- --------------------------------· 893 lbs.
Model DA12V·------------ ----- -··--··-·---- -------- 696 lbs.
Model DC12V·----·- --··- -------------------------- - 692 lbs.
Model DI20H __ ______ .... .... ____ _____ _______ ___ _____ l127 lbs.
Model YH-2Q _______ __ __________ : ______________ __ ___ l181lbs.
Model YH-16 _____ ____________ ·-------------- ·-------· 987 lbs.
Model DI15H ______________________ ______ ____________ 892 lbs.
Model YH-12·-------- -------------------------- -- ---· 775 lbs.
LOCATION
Place your freezer in a dry, cool, well­ventilated
spot, away from sources of
heat and out of the direct sunlight.
All RCA WHIRLPOOL Freezers will op­erate
satisfactorily in unheated
rooms where temperatures may be as
low as 0°F .
AIR CIRCULATION
It is highly important for economical
operation, that there be a free circu­lation
of air around the freezer at all
times. Allow at least 4 inches at the
top and 2 inches on each side.
LEVELING
For best results, all freezers should
be level. The levelers provided on the
bottom front corners are easily ad­justable.
Turning them to the right
will lower the freezer . . . to the
left will raise it. On the upright, the
door swing is a good indicator. If,
when you open the door, it stays in
the position you leave it, the freezer
is level; if it swings either forward
or back, it is not.
3
4
convenience features on your
RCA WHIRLPOOL upright
and chest freezers
UPRIGHTS
The Fast Freeze Fan, in Imperial Uprights, assures maximum
food protection anywhere in the freezer . . . even door
shelves. Food flavor, color, texture and nutritive values are
guarded because food temperature will not vary more than
one degree!
Baskets hold up to 192 lbs. of frozen food and glide out easily
even when fully loaded. (In models DI20V, DI16V, DA12V,
YV-15, YV-19.)
In models DI20V, DI16V, DA12V, YV-19, YV-15 you'll find
space and a place for everything in the super storage door.
Deep, roomy shelves hold all size and shape packages. Three
adjustable shelves for storage flexibility in the Imperial and
Imperial Mark XII models. A handy can dispenser holds up to
28 frozen juice and soup cans. A big ice cream bin at the bot­tom
of the door holds up to 214 gallons. (In both Imperial and
Imperial Mark XII models.)
e
More primary freezing surfaces are scientifically spaced with
freezing coils brazed directly to the aluminum shelves. Puts
all foods directly on or below a prime freezing surface for
flash freezing and safer storage.
The Temperature Control is pre-set at the factory to hold that
"just-right" temperature constantly. On Custom, Imperial and
Imperial Mark XII models temperature may be easily adjusted
to meet any abnormal operating conditions.
This system on the Imperial and Imperial Mark XII models,
allows defrost water to run through disposal tube into a
special evaporator pan below the freezer where it is a uto­mat
ically eliminated.
'"
CJ 0
....
~
'=='
~- / CHESTS
The new Fast Freeze Fan, on Imperial models, gives you
freezing as it's done commercially, assuring balanced, constant
food temperatures . . . perfect protection for flavorful, nu­tritious
foods. The fan control button lets you turn the fan
on for fast-blast freezing ... off for regular "zero-cold" opera­tion.
Fast freeze indicator light shows when fan is operating.
Special fast-freezing compartment and 7 fast-freezing sur­faces
throughout interior, assure perfect food protection any­where
in the freezer ... puts all food on or near a fast­freeze
surface.
More convenient food arrangements are yours with the big
convenience baskets ... each holds a total of 31 pounds of
frozen foods.
Each holds up to six packages of frozen food or nine juice
cans. Convenient dispensers are loaded from the top . .. items
taken from the bottom for better food inventory. (In Imperial
models.)
Separate the chest into sections for orderly storage and extra
convenience in loading, unloading, and storing frozen foods.
The Temperature Control is pre-set at the factory to hold that
"just-right" temperature constantly. In all Imperial models
you may easily adjust the control to meet any abnormal oper­ating
conditions.
5
6
operating your new R A WHIRLPOOL freezer
TO BEGIN OPERATION
First, clean the interior thor­oughly
as covered on page 8.
After cleaning, plug the electri­cal
cord into a separate outlet
(115 volt, 60 cycle, single phase
AC only) and allow the freezer
to operate until the Safti-Lite
comes on. This usually requires
from four to six hours, but
allow to operate overnight if
possible, particularly if large
amounts of food are to be fro­zen.
On the freezer models with­out
the Safti-Lite, allow from
four to six hours after plugging
in to reach proper temperatures
for food storage.
SAFTI-LITE
All RCA WHIRLPOOL Freezers, ex­cepting
Custom models, are
equipped with a Safti-Lite that
tells you at a glance your freez­er
is operating properly. On the
upright freezers, this light is
located on the left front of the
door, on chest freezers it is on
the front panel.
If the Safti-Lite does not burn,
it indicates one of the following:
1. Power failure
2. Temperature is above safe
limits
3. Light bulb is burned out
4. Mechanical failure
5. Disconnected plug
When you start the freezer
for the first time or when the
door has been open for some
time, the Safti-Lite will remain
off until the proper cabinet tem­perature
has been reached. If
the light does not operate after
a reasonable time, follow the
suggestions on page 9.
ADJUSTABLE TEMPERATURE CONTROL
The Adjustable Temperature
Control on your new RCA WHIRL­POOL
Imperial and Custom
Freezers has been pre-set at the
factory to provide the correct
freezer temperature. However,
occasional local conditions, such
as extremely hot weather, or
low line voltage may make slight
adjustments necessary. You
may make such adjustments
easily by turning the tempera­ture
control, which is located on
the right inside wall of upright
models and on the back, next to
the right-hand hinge, on chest
models. The higher the setting,
the colder the temperature.
FAST FREEZE FAN
This all-new blast-type Fast
Freeze Fan in Imperial chest
models, lets you freeze as it's
done commercially, assuring you
balanced, constant food tempera­tures
that give perfect protec­tion
for flavorful, nutritious
foods.
The Fast Freeze Fan control
button and panel, located on the
bottom right-hand side on mod­els
DI15H and DI20H, lets you
turn the fan "ON" and "OFF"
and the indicator light shows
you when the fan is operating.
When you turn the fan on for
fast, blast freezing, the indicator
light will show "red." When you
desire regular "zero-cold" opera­tion,
press the button "OFF,"
the "red" light goes off and only
your "green" Safti-Lite which
operates continually, will show.
Your Fast Freeze Fan will not
operate if the Safti-Lite is not
on.
defrosting and cleaning your
RCA WHIRLPOOL freezer
Keep your freezer free from a heavy accumulation of
frost, which acts as an insulation and impairs proper
air circulation and operation.
Under normal ~onditions, it is recommended your
freezer be defrosted and thoroughly cleaned twice a
year. Follow the simple directions given below.
1. Turn off at the control or
pull the service cord from the
electrical outlet. Remove all food
from the freezer and place in
covered cardboard boxes or wrap
in several thicknesses of news­paper.
The food will not thaw
for several hours, giving you
ample time for complete clean­ing.
2. An electric fan directed into
the freezer - or pans of hot
water placed on the shelves -
will speed the defrosting process.
Remove all ice which has fallen
from the freezer walls. Wipe out
the accumulation of water from
the bottom of the freezer, if a
chest model, with a clean cloth
or sponge. On the upright Im­perial
and Imperial Mark XII
models water will drain into the
evaporator pan, where it auto­matically
evaporates.
Chest Freezers - Remove the bas­kets
and dividers and place sev­eral
layers of clean paper in the
bottom of the freezer to catch
the loose ice or frost as it falls.
Upright Freezers - Remove each
storage basket by pulling to the
front until it stops. Tilt up so
roller clears stop. Pull forward
until basket stops again. Lift
up and out.
7
8
3. Mix one teaspoon of baking
soda to one quart of warm water.
Wash interior, including the lid
and rubber collar, with this mix­ture,
and dry thoroughly. Then
with clean, warm water, rinse
and dry. This will insure a clean,
sweet, sanitary interior.
4 . Wash the removable parts
and the exterior of your freezer
in mild soapsuds and rinse in
clear water and dry thoroughly.
To preserve its luster, polish ex­terior
with one of the special
household appliance polishes . . .
do not use hot water, furniture
polish, cleaners containing abra­sives,
or waxes which contain
oil or ammonia.
S. Reconnect the freezer to the
electrical outlet and replace the
frozen foods. Within a short
time the Safti-Lite will automat­ically
turn on, indicating the
freezer is operating properly.
6. To clean the evaporator pan
on upright Imperial freezers, re­move
the kick-plate by pulling
up and out. Reach in and pull
pan straight forward. Clean with
baking soda and water.
if freezer fails to operate
Should your freezer fail to operate or if the indicator
light is out, check these three points:
1.
~.
~ 3.
Check to see that
the service cord is
properly plugged in­to
the outlet.
Check the outlet
with another appli­ance.
Check the fuse box
for a blown fuse.
IN THE EVENT OF POWER FAILURE
1. Contact the power company
to determine the length of time
that the power will be off. If
the power will be off for a period
of 24-48 hours, keep the freezer
closed and cover, if possible,
with 2 or 3 layers of blankets.
2. If the power is to be off for
a period in excess of 48 hours,
the following is recommended.
a. Remove all food and place
in a frozen food locker
plant.
b. If no storage is available,
place dry ice in the freezer.
Caution: Do not handle dry
ice with ba1·e hands.
3. If neither storage nor dry ice
is available, it is recommended
that perishable foods be canned
at once.
IF SERVICE IS REQUIRED
When you call or write for serv­ice,
know your serial and cabinet
model numbers. This is im-serial
and
model number
plate
portant in order to supply you
with the correct replacement
part or service information.
Chest Freezers-The serial ~
and model number is located
on the toe plate panel at the
lower left front. ~
~ Upright Freezers - The senal
and model number plate is
located at the lower right-hand
corner of the ca binet.
9
10
important
freezing tips
MAKE YOUR HEAD SAVE YOUR HANDS
••• AND YOUR POCKETBOOK, TOO
Just as you make plans for the use of the
family's money, so that you will get the most
for what you spend, a little planning for the
use of the freezer will give you much more
satisfaction than a haphazard storage of
whatever comes to hand. Before you start
any major freezing project - at the begin­ning
of the fresh fruit and vegetable season
- take time to figure just how much you
need, and how the freezer space you have
can best meet that need.
FREEZE ENOUGH, BUT NOT TOO MUCH
Strawberries are wonderful, and home-frozen strawberries
are likely to be better than the ones you can buy. But just
because they are good and plentiful, don't make the mis­take
of filling your freezer so full of strawberries that you
have to pass up th~ green peas or sweet corn that your fam­ily
would enjoy so much next winter. Remember, there
will be another summer next year, and it is better from
every standpoint to freeze only what you can use before the
same food is available again. That is a pretty good rule to
adopt with regard to most fruits, meats, and vegetables.
Baked goods and "made" dishes, such as soups, casseroles,
and baked beans, should be frozen in the quantities that are
convenient to prepare at one time. Only when you can get
an exceptionally good buy on something that you use fre­quently
should you ever consider crowding your freezer so
that you cannot put something more into it.
FREEZE IN AMOUNTS THAT YOU WILL USE
If you entertain often, you may like to freeze some large
packages of foods. But it is much better, as a usual thing,
to freeze in the quantities or sizes that can be used for a
single family-size meal. This is especially true of: vegeta­bles,
which lose some of their most important food values
when they are reheated ... fruits, which are at their best
when they are barely thawed ... and baked goods, which
retain their freshness almost perfectly while they are
frozen, but will dry out like other bread if kept for two or
three days after thawing. In addition, smaller packages
freeze more quickly, which means that they will have bet­ter
quality when they are thawed. They thaw more quickly,
too, so they will be ready to use in less time than larger ones.
Frozen food is fresh food, but only if it is kept frozen.
THE BEST IS NONE TOO GOOD
Remember that, although freezing will keep food
good, it cannot make it any better than it was
originally. Experience indicates that meat of in­ferior
quality tends to lose flavor more quickly
than top-grade meat; underripe fruits will be
hard and sour when they are thawed; too-mature
vegetables will be tough and starchy. If you freeze
only tender juicy meat; crisp young vegetables;
fine quality fruits that are free from blemishes,
thoroughly ripe and full of flavor, you will realize
the full benefit and enjoyment of your freezer. If
the food you want to freeze is not available in
good quality, do not compromise ... freeze some
other item you are sure of.
11
12
freezing tips
TIME IS OF THE ESSENCE
In fruits, and even more in vegetables, the moment of best
quality is fleeting. Prepare them for t he freezer then. Do
not let vegetables grow limp and starchy, or fruits wit her or
grow overripe. And freeze them as soon as they are pre­pared.
Some fruits and vegetables can stand waiting; but
others, such as corn and peas, simply cannot. Prepare and
put these in your freezer on the day they are picked. Other
items such as green beans, lima beans or cauliflower are not
quite so demanding and, if necessary, can stand a day or two
in the refrigerator before freezing.
It is important, too, that foods freeze quickly after they
are put into the freezer. Tests in our laboratory have con­vinced
us that speed of freezing is essential to the preserva­tion
of quality. For this reason, it is usually desirable to
have large amounts of food, such as a side of beef, frozen
by a commercial operator.
Place the food you have to
freeze in contact with a
freezing surface- on a re­frigerated
shelf in an up­right,
or on the bottom of
a chest type freezer.
WRAP IT RIGHT, SEAL IT TIGHT
Proper packaging is the secret of success. We have learned
from freezing tests in our laboratories that the quality of
frozen foods is greatly affected by the quality of the wrap­ping.
Whether you package and freeze your food at home or
have it done at a locker plant, you will save in the long run
by using high quality packaging materials. Be sure to make
an airtight package, and seal it so that it stays that way.
The dealer who sold you your freezer will be able to
supply you with packaging materials suited to the use you
have in mind, or you may write to this department for
advice.
DON'T HOARD FROZEN FOOD
Food in your freezer is like money in a checking
account. It is there for your convenience, to be
used; and no matter how long you leave it, it will
never get to be any more, or any better. The great­er
the turnover of food in your freezer, the less the cost per
package for freezer operation. Keep a record of food stored,
and mark it off as it is used. This record will help you to use
up what is on hand, and will help you too, in planning your
future freezing. It is also a good idea to date every package
when it is put into the freezer. Then, if you see a package
that has been there too long, you will know it, and know that
it should be taken out and used.
ONCE IS ENOUGH
Some foods, such as beef or fruits will be safe to
use when they have been completely thawed and
refrozen. They will not be as good as when they
were frozen the first time, but there is not likely
to be any dangerous bacterial development so long
as they look and smell all right. Other foods, such
as pork, poultry, most vegetables, eggs and dairy
products, may become dangerous to eat after re­freezing
even though they still appear to be all
right. A good rule to follow is to refreeze nothing
that has been completely thawed, unless it has been cooked
before it reached room temperature and kept under refrig­eration
after cooking until it is frozen. Food poisoning rang­ing
from very uncomfortable to fatal may result from eat­ing
foods, frozen or not, that have been left standing at room
temperatures, even though they may have been cooked after­ward.
This is one place where it does not pay to take
chances. In case of prolonged power fai lure or other mishap
that causes the food to thaw, consult your local health officer
as to whether or not it may be safely refrozen. If you do re­freeze,
use the refrozen food as quickly as possibl e.
13
How to package foods for
PROPER PACKAGING TO KEEP
THE GOODNESS IN
An important part of keeping the good flavor and texture
of food in any freezer is proper packaging and tight sealing.
Freezer packaging may be of many types- flat or shaped,
rigid or collapsible, made of paper, plastic, metal or glass. It
must, of course, be odorless, tasteless, and grease-proof. And
there are three other essentials of good packaging material:
1. It must retain the natural moisture of the food. When
food dries out, it loses both flavor and texture, and moisture
evaporated into the cold dry air of the freezer cannot be re­stored
to most foods. So the package must be not only liquid
tight, but vapor-proof.
2. It must shut out the air. Oxygen, combining with
various elements in food, causes many changes in flavor, all
of them bad. Rancidity in meats, butter, and other fats re­&
ults from the combination of parts of the fat with oxygen
from the air. Good packaging material must be airtight.
3. It must protect against physical damage. Some pack­aging
materials, such as cellophane, some sheet plastics, and
aluminum foil, are good oxygen and moisture-vapor bar­riers
so long as they are solid, but are easily punctured. Such
materials have to be protected by an outer covering. Some­times
they are placed .in cardboard containers or covered
with stockinette tubing. One type of sheet wrapping consists
FRUITS AND
VEGETABLES
MEATS, FISH,
GAME, CHEESE,
AND BUTTER freezer
packaging
material
1. Folding cartons with
cellophane or plastic
liners (pint, quart or 2-
quort)
2. Direct-fill containers
(pint or quart)
1. • ''Freeztex''
2. *'~ Tite"
3. • • Aluminum foil
4. • Specially coated
freezer paper (for short
storage)
14
guide
best freezing results
of a plastic sheet, which is the moisture-vapor barrier, lami­nated
by means of an airtight wax to a sheet of heavy kraft
paper. This protects the package from being punctured as it
is handled. There is no single right packaging for all foods,
nor even for any one food. The table will suggest the proper
materials that are suited for different types of uses.
Rigid containers, such as cartons or jars, are especially
well suited for the storage of liquids and foods packed in
liquid. Because this liquid will expand when it freezes, the
containers should not be filled to the top. Most containers
have a mark to indicate a "head space," allowance. If not,
about half an inch is recommended. Since air inside the pack­age
is as destructive of quality as air that comes in from
outside, that air should be kept from the food. Lay a piece
of cellophane, plastic or foil, cut to the shape of the con­tainer,
over the top of the food. Most rigid containers have
tightly fitted lids, so that no other sealing is necessary after
the lid is closed down.
Polyethylene bags are convenient for the storage of many
foods. Baked goods, poultry, and other irregularly shaped
items may be placed in bags; the air pressed out with the
hands or forced out by immersing the bag in water (see
section on poultry) ; and the end tied or twisted into a
"gooseneck" and fastened with a rubber band or a plastic­coated
wire made for the purpose.
Polyethylene or cellophane bags may also be used as inner
liners for collapsible cartons to hold vegetables or fruits
POULTRY AND
WILD FOWL
Whole birds:
1. • • Plastic bags
Cut-up birds :
1. Folding cartons with
cellophane or plastic
liners (quart or 2-
quort)
2. Wrappings, such as
* 11 Tite" or • *aluminum
foil
COOKIES, ICE CREAM,
SOUPS, STEWS, EGGS,
AND PREPARED DISHES
1. Direct -fill containers
(pint or quart)
2. Use folding cartons
with cellophane or plas­tic
liners (pint, quart
or 2-quart)
BREADS, CAKES,
PIES, CASSEROLE
DISHES
1. Wrappings, such as
• "Tite," •' 'Freeztex,"
• •cellophane, • *olumi·
num foil or plastic bags
2. •specially coated
freezer paper (for short
storage)
• Seal with Permacel tape
• • Overwrop with Frostinette
15
packaged dry. Bags used in this way may be folded over and
sealed with freezer tape, twisted and fastened with rubber
bands, or heat-sealed, using a warm - not hot - iron. For
heat-sealing polyethylene, place a sheet of paper between the
bag and the iron, as the polyethylene is liable to stick if it
comes into direct contact with the iron.
Sheet wrappings are well adapted for use in packaging
meats, baked goods, and foods that have been removed from
their containers after freezing, such as casserole dishes. Best
protection with least material can be obtained by the follow­ing
method:
Cut a piece of wrapping material about a third longer than
the distance around the food to be wrapped.
Place this sheet on a table or other flat surface. If there is
a layer of kraft paper, or other protective surface, it should
be on the underside, next to the table.
Place the food to be wrapped in the center of the sheet of
wrapping material.
Bring the two edges (front and back) of the wrapping to­gether,
and fold over at least twice, and as many times as
needed to fit the wrapping tightly against the food.
The drugstore fold is recommended for
efficiency ond economy. Bring the edges
of the paper together and fold over
until it fits tightly around the article
being wrapped (at least two folds) .
Fold the ends down tightly, pressing
out all the air from the package. Fold
each end over twice, then lay flat against
the package, and fasten with freezer
tape.
If the food being wrapped will per­mit,
a tighter package can be made by
turning it over after 4 above, so that
the ends are drawn down to the under
(smooth) side of the package.
Remember to mark the package with
the date, as well as noting the kind of
food, the approximate size or number of
servings, and any information you will
need when you wish to prepare it for
serving. This marking should be done
with a crayon, china marking pencil, or
some other writing implement that will
leave a large, clear mark, and will not
run when it gets wet.
Press out as much air as possible, then
fold the ends over to make a tight
package - at lea st two folds. Seal
with tape.
how to freeze meats
18
Probably more people buy freezers to keep meat than for the
storage of any other kind of food. Certainly, meat is the
mainstay of most meals, and the greatest single item in most
food budgets. Both for convenience and for economy, it is a
good idea to buy meat in fairly large quantities, and to have
a reasonably large supply on hand at all times. On the other
hand, unless you are slaughtering your own animals, there is
no special advantage in filling your freezer with enough meat
to last for a year. The quality of the meat will be better if
it is stored for a shorter period. It is always possible to re­plenish
your supply on fairly short notice. Before you buy a
side or a quarter of beef you should also consider your
family's tastes and the time you have available for cooking.
If you work, you will need more of the quick-cooking meats.
FREEZING LARGE
If you plan to freeze a large
amount of meat, you will do well
to investigate the possibility of
having it cut, wrapped, and fro­zen
at a locker plant. A side, or
even a quarter, of beef is a lot
of meat to handle in an average
kitchen. It is difficult to keep
meat at the proper temperature
until wrapped, and to observe
the proper sanitary precautions
in so limited a space. The locker
operator is equipped for this and
has a skilled meat cutter, with
the proper tools, which are lack­ing
in the average household.
The drugstore fold is recommend­ed
for packaging meals. Bring the
edges together and fold over (at
least twice) until it fits tightly.
It is wise to make a list of the
kinds and sizes of cuts you want,
for the guidance of the meat
cutter. Remember that it is bet­ter
to open two packages of food
when you have company than to
have twice as much as you need
for the family. Have the meat
boned, to conserve freezer space,
but do not throw the bones
away. Ask the butcher to crack
them, then cook them down, with
suitable seasonings, to make
stock for soups, sauces, and gra­vies.
Steaks, chops, and ground
meat patties should be wrapped
flat or in layers separated by
double layers of freezing paper
. . . not waxed paper. This facili­tates
thawing, and makes it
easier to put them to cook while
still frozen. Cooking while still
frozen is recommended as an aid
to retaining the juice in the
meat. Whether you are having
the locker plant freeze half an
animal for you, or are wrapping
two pounds of ground beef made
into meat balls for hurry-up use,
remember that good packaging
is essential.
Veal, lamb, pork, and poultry
should be chilled as soon as pos­sible,
and cut, wrapped, and
frozen as soon as it has chilled
thoroughly. Aging is recom­mended
for beef, but not for as
long periods as if it were to be
used unfrozen. Not more than 4
days' aging for beef of medium
quality, and from 5 to 8 days for
first quality beef, are recom-mended
if it is to be frozen. Too
long holding before freezing
will result in shorter storage
life in the freezer.
It is usually advisable for you
to have meat boned, both be­cause
it saves space in the freez­er
and because bones are likely
to punch holes in the wrappings .
If you have the bones left in,
as in T-bone steaks or a stand­ing
rib roast, cover the sharp
edges with an extra layer of
wrapping material, to prevent
puncturing the outer wrapping.
Scraps left from other packages
will do this as well as pieces torn
from the roll.
A package of chops, steak, or
ground meat should be large
enough for only a single meal,
and should be wrapped flat
rather than rolled, to facilitate
thawing. Special care must be
taken to press out as much air
as possible before sealing a
package of ground meat. Ground
meats lose flavor much more
quickly than whole pieces.
0
It is possible to keep high quali­ty
beef and veal, properly pack­aged
and stored at 0°F, for 12
months, and sometimes longer,
in good condition. However, meat
processors recommend not more
than eight months for beef, not
more than four or five for lamb
or pork. Chicken will usually
Press out as much air as possible1
then fold the ends over to make
a tight package (ot least two
folds) . Seal with tape. 19
20
Boning some roasts conserves
freezer space; wrap tightly, press­ing
as much air as possible from
package.
keep its quality for up to eight
months, turkey for a shorter
time, because turkey fat grows
rancid more quickly than chick­en
fat. Organic meats, which are
extremely valuable nutritionally,
will keep as long as the flesh
from the animal, for they have
little or no fat. Sweetbreads are
more delicate, and lose flavor
more quickly.
Cured meats may be frozen,
but care is necessary in wrap­ping,
so that the odor of the
smoke and seasonings used in
curing will not spread to other
packages in the freezer. The fla­vor
of smoked meats fades no­ticeably
in a few months, and
bacon is likely to become rancid
in a short time. Processors
recommend that fat sides to be
used for bacon be frozen un­cured,
and taken out and cured
as needed. Generally speaking,
the freezing of cured meats is
not recommended, except as a
means of keeping an extra sup­ply
for a relatively short time.
Wrap steaks flat, first trimming
of! sharp bones. Shape hamburger
patties, wrap enough for one
meal in a package.
Most spices and seasonings used
with meats are anti-oxidants,
which means that they retard
the development of rancidity.
Salt, on the other hand, is an
oxidizing agent, and speeds up
the development of rancid fla­vor.
Therefore, it is suggested
that salt not be added to meat
to be frozen - sausage, for in­stance
- but that the meat be
salted when it is thawed and
cooked. There are available on
the market sausage seasonings
having anti-oxidants added, and
these do prolong the freezer life
of pork sausage. Before treating
a large amount of sausage,
though, it is well to try a small
sample, to make sure the season­ing
suits your family's tastes.
The best-known meat infestation
is Trichinella Spiralis, found in
hogs that have eaten infested
meat. This parasite causes a dis­ease
known as trichinosis, for
which treatment is difficult and
often unsatisfactory. It can be
avoided by using meat only from
hogs that have been properly
fed. Because infestation is diffi­cult
to detect, thorough cooking
of pork is recommended, and
the tasting of uncooked pork,
such as sausage, is discouraged.
Trichinae are also destroyed by
salt treatment (although not by
ordinary curing) or by freezing
for a sufficient period of time.
The time required varies with
the thickness of the meat and
with the temperature. Meat no
more than six inches thick,
which has been held at 5°F or
below for thirty days is con­sidered
safe to eat. (Journal
Amer. M edical Assn., Vol. 129,
Dec. 29, 1945, p. 1254.)
Beef is occasionally found to
be infested with a similar para­site,
but this is much less fre­quent,
and the infestation is
more readily detected when the
animals are inspected. Beef bear­ing
the USDA (United States
Department of Agriculture) in­spection
stamp may be con­sidered
safe for use.
Most meats may be cooked from
the frozen state, or they may be
thawed in the refrigerator or at
room temperature. Cooking fro­zen
meat takes about a third
longer than cooking the same
cut unfrozen. To cook from the
frozen state usually gives less
drip loss than when the meat is
thawed first.
Thawed meat will lose juice
if it is allowed to stand before
cooking. If meat is to be thawed
before cooking, it is best to thaw
in the refrigerator. This helps
keep meat quality and avoids the
danger of bacterial development
on the outside of the meat while
the inside is still frozen. Re­frigerator
thawing takes longer
... usually from twelve to twen­ty-
four hours, or even longer.
Thawing at room temperature is
much faster. Placing the un­opened
package under running
water, cold or lukewarm, speeds
up thawing even more, when
speed matters more than quality.
Meat that has been frozen may
be cooked in any way that would
be suitable for the same meat
before freezing. If it has been
thawed, it may be handled just
as though it were fresh meat.
Frozen roasts must be left in the
oven long enough to thaw before
the meat thermometer can be
inserted.
To broil frozen meat, place it
one to two inches farther from
the heat than with fresh or
thawed meat. Allow about one­third
longer cooking time. Meat
should always be broiled until it
is brown, no matter from what
condition it is started.
For pan-broiling or braising,
use moderate heat at first, so
that the outside will not get too
brown before the inside is
cooked. This permits the meat
to be flexible enough to have
complete contact with the pan,
and hence brown evenly.
If meat to be fried or braised
is to be coated with egg, crumbs,
or flour, it must first be thawed.
These coatings will not adhere
well to frozen meat.
21
22
how to freeze poultry
If you live in the country, or if you go there often, you will
know the seasons when broilers are plentiful, or when poul­try
raisers are culling their flocks and fat hens can be had
at low prices. If you do not, you can get the information by
watching the USDA reports of plentiful foods on the
woman's page of your local paper. However you go about it,
much economy and good eating may be had by buying a
dozen or so chickens for freezing when the prices are low.
You will probably not dress the chickens yourself. However,
if you want to dress your own chickens, and do not know
how, contact the home service representative of your local
utility company, or county home demonstration agent. Here
are a few suggestions that may be helpful if you are dressing
your own poultry:
Do not use any feed containing fish meal or fish oil for at least two
weeks before the fowl are to be killed.
Provide plenty of water, but no feed, for several hours before killing.
This permits better bleeding, which is essential to good flavor and
freezer quality, and also makes dressing the fowl easier.
Avoid overscalding, which may cause the skin to tear, and which
increases the time required for chilling.
Clean promptly, taking care that all pinfeathers and hairs are re­moved.
These are very hard to remove from a frozen fowl.
Chill thoroughly and quickly. A large tub or pan of icy slush is
recommended for chilling. This quick chilling helps to preserve the
flavor, and prevents the development of bacteria which might make
the meat unsafe to eat.
Drain thoroughly, package, and freeze as soon as chilling is com­pleted.
PACKAGING POULTRY
Cut-up Fowl. When freezing
chicken or other fowl that is
cut into pieces, take advantage
of your freezer by packaging
the different parts separately.
Breast of chicken amandine is
not an extravagant dish when
you have a package of chicken
breasts in the freezer; and when
the legs are frozen separately, all
the children can have drum­sticks.
Bony parts may be
stewed and the meat saved for
creamed dishes or salads. The
broth, preferably cooked down to
give a strong chicken flavor, is
good for soups, sauces, and
creamed dishes. Save the fat,
too. Chicken fat is excellent for
cooking. Try it in your ginger­bread
or chocolate cake some­time.
Roasting fowl may be pre­pared
for the freezer just as
though they were to be cooked
at once. However, unless you in­tend
to serve the whole roast
bird to be carved at the table,
freezer space can be saved and
keeping time lengthened by
splitting it and wrapping the
two parts separately or stacked
Tie wings and legs of roasting fowl closely;
large bags make handy wrappings for
roosters.
one on top of the other. Even
greater space saving can be ef­fected
by boning the fowl, which
is not as difficult as one might
think. After boning roll each
side to form a small, compact
Slipping wrapped poultry into Frostinette
p·rotects wrapper.
Cut fryers and stewing chickens into desired
pieces; place in cartons or wrap for freezing.
Freeze broilers in halves, with two thick ­nesses
of freezer paper between to prevent
freezing together.
24
Place f;ozen poultry on rock in shallow pan.
roast. It does not look much like
poultry, but the flavor is excel­lent,
for less juice is lost with
this method.
The rolled, boned fowl can be
wrapped in any good sheet wrap­ping.
Whole or half birds are
most easily packaged in poly­ethylene
bags. Put the bird in
the bag, then lower into a large
pail or tub of warm water (as
shown on page 23) so that the
air is forced out and the bag
pushed against the bird. Leaving
the bag in the water, bring the
top close to the bird, twist, fold
into a "gooseneck" and fasten
with a rubber band. For addi­tional
protection, the package
may be slipped into a length of
stockinette tubing (see page 23) .
Do not freeze gi blets or stuff­ing
in a roasting bird. Wrap the
giblets separately, and place be­side
the bird, if you wish to have
them for gravy or dressing. Or
you can package all the livers
and all the gizzards from several
fowl together, to be used in
recipes calling for these parts.
Stuffing, especially bread stuff­ing,
should be made when the
fowl is cooked. If you are freez­ing
a cooked fowl , remove any
stuffing before freezing.
To freeze broilers, split and
prepare as if for immediate cook­ing.
By cutting across the
"knee" joint, it is possible to
make a small, compact package,
which is easy to wrap and takes
up little space in the freezer.
Wrap broiler halves separately,
or separate with two layers of
freezer wrapping, so that they
will not freeze together. Broiling
chickens and young fryers or
roasters will occasionally darken
around the bone when frozen.
This is not beautiful, but it is
not an indication of any undesir­able
change. It is caused by the
oxidation of iron from the bone
roasting times for fowl
DRESSED WEIGHT
!Pounds)
4-6
6- 8
8- 10
10- 12
12- 14
14- 16
16- 18
18- 20
20 - 24
300° F.- 325° F
HOURS - STUFFED BIRD
3 - 33,4
33,4-4',4
4- 4'12
4'12-5
5-5 ',4
5',4- 6
6- 6%
6%- 7V2
7'12- 9
450° F !Wrapped In foil)
MIN. PER LB.
23
22
20
19
18
17
16
15
15
HOURS - STUFFED BIRD
1 - 1 '12
1 Y2 - 21,4
2 1,4 - 2 '12
2% - 23,4
2 3,4 - 3
2 3,4 - 3
3- 3 ',4
3V,.-3'f2
3%- 33,4
marrow and is a natural conse­quence
of the bird's youth. This
darkening does not affect the fla­vor
or the food value of the bird.
Pieces of cut-up fowl, whether
frozen with like pieces or one
fowl to a package, will be much
easier to use if they are sepa­rated
in the package by double
layers of freezer wrapping. Or
you may wish to freeze the
pieces before wrapping, in which
case the frozen pieces may be
dropped into a polyethylene bag,
as suggested for roasters. Pieces
frozen in this way may be taken
out as needed, and the remainder
of the package returned to the
freezer.
Be sure to mark all poultry
with the kind, the approximate
age, and the date.
G UL Y
Like meat, poultry may be
cooked from the frozen state, or
thawed, as desired. Also, like
meat, frozen poultry may be
cooked just as you would fresh
poultry. If it is not thawed be­fore
cooking, about one-third
longer cooking time is required.
Poultry to be thawed should be
left in the package. Large fowl
should not be thawed at room
temperature, and once thawed,
poultry should never be refrozen.
If you wish to stuff a fowl for
roasting, it will be necessary to
thaw it enough so that it will be
pliable. For a large fowl, such
as a turkey, this will take a long
time. Three or four days are
recommended since it should not
be thawed at a temperature high
enough to permit bacterial de­velopment
on the surface.
If fowl is placed in the oven
directly from the freezer, be sure
to allow plenty of time, since
roast fowl must be thoroughly
cooked to be good. The process
may be speeded somewhat by
wrapping the fowl in heavy foil,
with the shiny side in, and using
very high heat ( 425°F) until
the fowl is thawed. After thaw­ing,
the foil may be folded back
to permit browning and the heat
reduced. If desired, the wrap­ping
may be left intact and the
heat kept high until the last
thirty minutes or so, when the
foil may be opened to brown.
thaw i n g chart for f ow I
Room
Cold
Luke-
Refrig. Room Temp. Running warm Degree
Shelf Temp. with Running of
38°F 75°F Fan
Water
Water Thawing
75°F
60°F 1os•F
3-lb. Fryer
cut-up 25 hours 5 hours 1 hour 1 hour V. hour Break pieces
from block
5-lb. Roaster
(not sluffed) 28 V. hours 6 hours 4 hours 1 V. hours 1 ~ hours Open to stuff
17-lb. Turkey
(not stuffed) 96 hours 13 hours Open to stuff
25
how to freeze fish
26
F EE RES IS
Freeze fish the same day they
are caught if possible. Other­wise,
be sure to keep fish re­frigerated
until ready to freeze.
R S
ATE
Clean fish exactly as for immedi­ate
cooking. Remove fins, head
and tail, if that is customary.
Wash thoroughly. Small fish
may be frozen whole; large fish
cut into steaks or fillets or boned
strips.
Next, in the case of all fish of
the lean type, immerse the fish
or fillets for 20 seconds in a
chilled salt brine (to each quart
of water use one-fourth cup of
salt). This treatment firms the
fish and reduces leakage when
thawed. Do not salt fatty fish
such as mackerel and salmon as
they would then develop a salt­fish
odor during storage. Store
fish only 4 to 6 months for best
results.
F R PA
Wrap sufficient fish for one meal
in each package. If this means
more than one piece of fish is
in the package, separate the
pieces with two thicknesses of
freezer paper. Outside wrapping
should be vapor-proof freezer
paper that is pulled tightly to
exclude air pockets. If you pre­fer,
you may pack individual
pieces in vapor-proof cartons.
Wash the hands before adding
the final wrapping so that no
odor of fish is transferred to the
outside of the package. Freeze
immediately. To remove the
fishy odor from your hands,
rinse them frequently in luke­warm
water that contains sever­al
slices of lemon.
Research has shown that bread
dressings should be frozen sep­arately,
not as stuffings inside
either fowl or fish. They may be
Wrap fish in vapor-proof paper. When
wrapping fish fillets, separate them with two
thicknesses of freezer paper.
cooked in a separate pan, or
thawed and placed inside the
fish or fowl before roasting or
baking.
W H L F SH
Leave packages unopened:
In refrigerator, overnight
or 7-9 hours.
At room temperature, 4-5
hours.
In front of an electric fan,
3 hours.
Under cold, running water
( 60°F), 2 hours.
• Under lukewarm, running
water (105°F), 1% hours.
FREEZI ISH
CLAMS
Choose only fresh, live clams.
Shuck clams and rinse thorough­ly
in salt water (% cup salt to 1
gallon of cold water). Pack, seal
and freeze immediately.
CRABS
Clean hard-shelled crabs. Place
in boiling salted water, using lf2
teaspoon of salt to 1 quart of
water, for 15 to 20 minutes. Cool
thoroughly. Remove edible meat,
keeping body and claw meat sep­arate,
if desired, for packaging.
Pack in vapor-proof cartons to
within % inch of the top. Seal
and freeze immediately. Store
only 4 to 6 months.
LOBSTERS
Place live lobsters in boiling salt­ed
water for 20 minutes. Cool
thoroughly. Remove the edible
meat from the shells, pack, seal
and freeze immediately.
OYSTERS
Choose only strictly fresh, live
oysters. Shuck oysters as for im­mediate
use. Wash oyster meats
in fresh salted water (% cup
salt to 1 gallon of cold water) .
Drain, pack, seal, and freeze im­mediately.
SCALLOPS
Prepare ready for cooking and
rinse thoroughly in salt water
(112 cup to 1 gallon of cold
water). Pack, seal and freeze im­mediately.
SHRIMPS
Fresh shrimps may be frozen
shelled or unshelled, cooked or
uncooked. Shelled shrimps re­duce
preparation when you serve
and conserve freezer space.
Freezing Raw in the Shell:
Wash (remove heads and sand
vein if not done before), wash
again in salt water (2 table­spoons
per 1 quart of cold
water). Drain thoroughly. Pack,
seal and freeze immediately.
Freezing Shelled, Cooked
Shrimps: Wash in salted water
(heads removed); drain. Cook in
boiling water for 10 minutes;
cool thoroughly. Shell and re­move
black vein. Rinse under
cold running water; drain. Pack
in vapor-proof containers to
within % inch of the top. Freeze
immediately.
Frozen shellfish can be used
the same as fresh products. If shell­fish
are to be cooked, prepare them
from the frozen state. If shellfish are
to be served raw, they should be
served when completely thawed but
still cold. Immediately cook thawed
shellfish that have lost all "chill."
27
how to freeze game
.d -
~-~, Your RCA IRLf.OO 'f'r~ezer makes it ssible
~ ~game f "" y mo ths after the pe season.
-~~ er, ~e reeiing and torage of game mea
28
, ttTcied in many states and y U-S' ( ould familiarize yo elf
ith these state laws in the l~ali y where you live and hunt.
Consult local game wardens.
Warm, freshly killed game needs even more prompt at­tention
than domestic meat animals. Spoilage starts quickly,
particularly in the area of the wound.
81 M
Deer, moose, antelope and other
big game should be bled immedi­ately
after killing and then
drawn. Wipe the body cavity
with a clean cloth to remove any
remaining blood. Do not wash
with snow or water, since this
speeds spoilage. If it should be
snowing or raining, protect the
carcass with canvas or burlap. If
the weather is warm, protect
the meat against flies by cover­ing
with cheesecloth or sacks.
Package and freeze in vapor­proof
paper exactly like the meat
of domestic animals.
L GA E A A S
Rabbits, squirrels and other
small game animals should be
dressed as soon as possible after
shooting. Bleed immediately.
Skin and wash well in clean cold
water. Chill thoroughly. Prepare
and freeze only the thick back
and hind quarters to conserve
freezer space. Use the ribs, neck
and forelegs, while fresh, for
stews. Because small game meat
has little protective fat, careful
wrapping to prevent dehydration
is important.
GA RDS
Draw birds as soon as possible
after they have been shot. If
there isn't time to do a thorough
job, at least remove the craw and
intestines. If birds are not drawn
properly, the flavor of the meat
is sometimes spoiled by the part­ly
digested food, or the meat
may be tainted by the wounds.
Chilling so that the body heat
may be lost quickly is important.
Plucking the birds is prefer­able.
Skinning causes a loss of
flavor and the meat will be drier.
Wash thoroughly before packag­ing.
Birds that are to be roasted
and birds which do not lend
themselves to disjointing should
be packaged whole for freezing.
Tie legs and wings tightly to the
breast to save storage space.
Wrap giblets separately.
how to freeze vegetables
30
Even if you live near a large super-market, where fresh
vegetables are always to be had, there are many times when
you are not able to buy either the kind or the quality of
vegetables that you want. With a freezer, no matter where
you live or what the season, you can always have the vege­tables
your menu or your appetite calls for. Vegetables that
are to be served uncooked, as salad greens, tomatoes, and
radishes, should not be frozen, since they do not retain
their crispness after thawing. However, any vegetable that
is cooked before serving is satisfactory for freezing.
SELECT VEGETABLES
R
Since freshness is most impor­tant
in quality of vegetables, the
best frozen vegetables are those
selected when most tender from
your own or your neighbor's
garden. They should be proc­essed
immediately, and frozen
within two or three hours of
the time they were picked. If
you can get really fresh and
high-quality vegetables from a
market or roadside stand, and
can freeze them quickly, they al­so
will be satisfactory. It is not
advisable to buy vegetables that
have been shipped a long dis­tance
or held for two or three
days for they will not give you
the satisfaction you want. In
this case it is better for you to
buy the vegetables already fro­zen.
There are many excellent
brands of frozen foods - a lit­tle
experimenting will show you
which ones your family likes
best.
Preparation for freezing is very
simple. You will want to be
somewhat more selective as to
quality and uniformity, but
otherwise vegetables to be fro­zen
are prepar~d just as though
they were to l;>e used at once.
Peas are shelled, beans stemmed
and cut into suitable lengths,
other vegetables peeled, cut, or
otherwise prepared as for the
table. The table on pages 34 and
35 gives further instructions for
each vegetable.
•
•
I
The only part of processing for
the freezer that is different from
what you would do preparing
vegetables for the table is
blanching, or scalding. You will
occasionally hear someone say
that this is not necessary, but
we very strongly recommend it,
for several reasons.
In the first place, vegetables
that have been harvested and
stored do continue, as you know,
to change as they would on the
plant, except more slowly. This
is due to the presence in them,
as in all living things, of the
chemical agents of change
known as enzymes. Enzymes are
responsible for the changes in
fruit that we know as ripening;
the development of starch from
sugar in corn, and many other
steps in growth and develop­ment.
Storage at very low tem­peratures,
as in the freezer,
slows down these processes, but
does not entirely stop them.
However, all enzymes have one
characteristic in common - they
are very quickly destroyed by
the application of heat. The time
given in the table for blanching
is the time needed for the vege­table
in question to be heated
Then place in vapor-proof packages, seal and
freeze.
through, so that the enzymes are
destroyed.
Another advantage from
blanching is that the vitamin
content of the vegetable is
stabilized. It is true that there
is some loss of vitamins in
blanching, due both to destruc­tion
by heat and to loss in water
Prepare vegetables for freezing as you
would far the table.
32
or steam. But this loss is slight,
and the remaining vitamins are
stabilized, so that they will be
retained in storage, while veg­etables
that have not been
blanched will not only lose quali­ty
by reason of enzyme activity,
but will also lose much of their
vitamin value, which is the prin­cipal
nutritional value of most
vegetables.
A third advantage in blanch­ing
is the excellent color. As you
probably know, green vegetables
sometimes darken or grow yel­lowish
in cooking, due to the
action of certain volatile acids
which are released by heat. But
when vegetables are blanched,
they are removed from the
hot water when the cooking has
only begun, and actually have a
brighter color than when they
were fresh. When these vege­tables
are frozen and subse­quently
cooked, they will keep
this bright green color and
appetizing look. Because these
vegetables have been partially
cooked before freezing, they re­quire
very little cooking when
they are taken from the freezer,
which is another plus in the mat­ter
of time-saving.
Altogether, blanching offers
so many advantages ... and
failure to blanch presents so
many risks and disadvantages
. . . that we feel it would be a
mistake ever to freeze any vege­table
without blanching it. No
responsible authority on food or
freezing, either commercial or
educational, will recommend it.
All are agreed that proper
blanching is essential to good
quality in frozen vegetables.
HO T BL N
Blanching is really very simple.
It consists of placing a small
amount of the vegetables (not
more than one pound) in a large
amount of boiling water (not
less than 4 quarts) and leaving
them there for the specified time.
This is usually one and a half to
two and a half minutes. Then
you simply remove the vege­tables
and cool them in very cold
water. Blanching kettles, espe­cially
designed for this use, may
be had, and are quite convenient.
They can also be used for steam­ing
and other uses, so their pur­chase
is not really an extrava­gance.
It is also possible to do
blanching with the equipment to
be found in most homes. You
need a large covered kettle, col­ander,
large wire basket, or
simply a piece of cheesecloth
large enough to hold the vege­tables
loosely in hot water plus
another large container for cold
water . (ice water if possible).
The kettle used for the hot
water should be of aluminum or
enamelware, as iron or copper
may cause some vegetables to
discolor.
Blanching times vary for dif­ferent
vegetables, and are given
in the table on pages 34 and 35.
Be sure that the water is boiling
rapidly before the vegetables are
placed in it. Cover the kettle,
and begin counting time imme-
•
diately. Be careful about timing.
Underblanching is worse than
none at all, but overblanching
r esults in unnecessary loss of
flavor, texture, and nutritive
value. As soon as the blanching
time is up, remove the blanched
vegetables to a large container
of very cold water, and cool,
usually for the same time as you
used for blanching. Do not leave
the vegetables in the cold water
longer than you need to or valu­able
nutrients will be lost.
Steam blanching requires
about 50% more time than hot
water blanching. The cooling
time is the same, however. We
have found steam is satisfactory
for most vegetables except leafy
ones. These tend to mat, so that
the vegetables on the inside do
not receive the heat. Hot water
is recommended exclusively for
these vegetables. It is usually
better to blanch less than a
pound of these at a time, since
they take up more S:Qace for
their weight than other vege­tables.
As soon as the vegeta­bles
are blanched, cooled, and
To freeze corn in kernels, blanch
on the cob, then cut.
drained, they should be packed
in containers.
PAC A
A number of different types of
containers are available. Your
choice depends on personal pref­erence,
the amount of space
available for storage of contain­ers
not in use, and the amount of
money you wish to spend. Pack­ages
must be airtight and vapor­proof.
Remember to leave %, to
1!2 inch head space for expansion
when packing in rigid containers
or cellophane. Polyethylene bags
usually give enough to permit
expansion without danger of
splitting.
It is also possible to freeze
vegetables spread out on a bak­ing
sheet or other flat surface.
They should be removed from
the freezer as soon as frozen,
and packed in polyethylene bags
or other containers which may
be tightly closed. This type of
storage makes it possible to
take out just the amount of the
vegetable needed at one time.
(Continued on Page 36)
For corn on the cob, blanch ond
wrap each ear separately.
33
VEGETABLE
ASPARAGUS
Young, Tender
BEANS
Snap- Tender,
Crisp, Uniform
Lima -Green,
Not StQrchy Nor
Mealy
Soy- Green,
Tender
BEETS
Deep Red, Not More
Than 2-lnch Diameter
BROCCOLI
Compact, Firm Heads
With Stalks About
1 Inch Thick
BRUSSELS SPROUTS
Firm, Compact, Green
CABBAGE
Cooked Only
Sauerkraut
CARROTS
Bright Orange, Medi­um
length, Careless
CAULIFLOWER
Compact, Smooth,
White
CELERY
Cooked Only
CORN
Fresh, Tender, Milky
On the Cob
Whale Kernel
Cream Style
34
PREPARATION
Wash and sort accord ing to size. Cut stalks to
fit containers; or in l ·inch pieces.
Pick over, wash, snip off stem ends. Wash again,
cut into desired lengths. leave very small beans
whole.
Shell, wash and sort, discarding split or white
beans. Blanch, cool , drain.
Blanch in pod for ease in shelling. Shell di­rectly
into cartons.
Wash, peel, cut into '!.!-inch slices or cubes.
Blanch, cool, drain . Cook small whole beets
until tender. Cool, slip skins, pack whole.
Wash and sort. let stand for '12 hour in salted
water (4 tsp. salt to 1 quart water) to remove
any insects. Rinse thoroughly, trim away woody
parts of stalks. Split lengthwise into uniform
pieces. Blanch, cool, drain .
Discard all wilted or discolored sprouts. Wash,
sort as to size, soak as above. Blanch, cool.
Prepare as for table use.
Thoroughly cure, pack, freeze.
Wash and scrape. Dice or slice '!.! inch thick .
leave small carrots whole.
Trim off leaves. Break into florets. let stand in
salt water (se-e Broccoli) until ready to blanch.
Trim, wash, cut into l-inch lengths. Cook until
tender.
Husk, remove silks carefully, so as not to injure
the kernels. A brush helps in this. Blanch no
more than 6 ears at a time. Cool twice as long
as blanching time.
Blanch, cool, drain, then dry thoroughly with a
towel, to avoid "cabby" flavor in frozen ears.
Wrap each ear separately in lightweight foil
or pliable freezer wrapping. After freezing ,
store in large polyethylene bag; or wrap enough
ears for one meal in freezer wrapping .
Prepare as above. Remove from water as soon
as cooled . Cut corn from cob, being careful not
to cut cob.
Clean and wash ears. Using a sharp knife, cut
off tops of kernels, then scrape out milk with
back of knife. Heat, 1 pint at a time, either
directly over heat, stirring constantly; or in
double boiler with occasional stirring, until
milk thickens. Chill rapidly by placing con­tainer
in ice water. Package, covering top of
corn with a piece of freezer wrapping cut to
fit the container. Close container t ightly. Freeze.
SPECIAL NOTE
Freeze within 2 hours
after picking. Blanch 3
minutes; cool 3 minutes.
Do not discard tips of
pods -they are rich in
vitamins. Blanch 2 min .
For succotash, prepare
beans and corn sepa­rately.
Cool, package
together. Blanch 2 '/2 -3
minutes.
Blanch 4 minutes.
May also be cooked in
skins before slicing or
dicing. Blanch 2 '12 min.
For soups, peel less ten ­der
stalks, cut into l-inch
lengths. Blanch
small 3 minutes;
large - 4 minutes .
5-6 sprouts per serving.
Blanch 3-5 minutes.
Not suitable for salad .
Blanch wedges 3-4 min­utes;
shredded 1 '12
minutes.
Blanch 2-3'h minutes.
Blanch 3 minutes .
Not for use raw.
Freeze corn only if it
can be processed the
day it is piCked. Blanch
small ears- 7 minutes;
medium - 9 minute s;
Iorge - 11 minutes;
cooling time, twice
blanching time .
likely to be good not
more than 6-9 months.
Stores well up to
year. Blanch 4-5 min .
Store up to 6 months.
Blanch about 5 minutes
over direct heat. About
20 minutes in double
boiler.
•
VEGETABLE
CUCUMBERS
GREENS
Beet ,Chard,Chicory,
Collards,Endive,Kale,
Mustard,Spinach
HORSERADISH
KOHLRABI
Young, Small
MUSHROOMS
Also MORELS
PARSNIPS
Young, tender, firm,
small core
PEAS
Green
or Blackeyed
Snow Peas
(Edible Pod)
PEPPERS
(Mango or Bell)
POTATOES
Irish
Sweet
(Yams)
PUMPKIN
Fully Mature
RUTABAGAS
Young, Not Bitter
SQUASH
Summer
Winter
TOMATOES
Juice
TURNIPS
PREPARATION
Not recommended for freezing. Sometimes used
diced, frozen, and in small amounts in salads.
Add while still frozen, just before serving .
Wash thoroughly, culling off any Iough stems.
Blanch only Y2 pound in 4 quarts boiling water,
stirring or twirling container to prevent mat­ting
. Cool, drain thoroughly.
Wash roots carefully. Place in plastic bag.
Freeze. To use, thaw slightly, and grate d irectly
into white vinegar.
Cut off tops and roots. Wash, peel, cut into
Y. -1 inch cubes. Blanch, cool, drain .
Wash carefully to remove all d irt and other
foreign matter. Slice large mushrooms, leave
buttons or small morels whole. Blanch in wa~e r
containing 1 teaspoon lemon juice to the quart;
or saute a few at a time. If th-ey are to be
served sauteed, they may be rolled in flour
and/ or meal after blanching and draining, also
before or after sauteing. Save blanching water
for broth. Freezes well, if you have room.
Wash, cut off lops and peel. Slice lengthwise
or crosswise into '~ inch strips. Cut small pars ­nips
in half. If core is woody, remove.
Freeze within 2 hours of picking for peas lose
quality very quickly. Discard peas that are im ­mature,
overmature, dry, or starchy. (If they
float in water, they are too old.) Shell and
wash as for the table.
Wash thoroughly. Sort, discarding imperfect
pods.
Wash firm tender red or green peppers. Remove
seeds and stems. May be sluffed with cooked
meat mixture, halved, cut into strips or diced
for use in cooking .
Not recommended for freezing uncooked. Dry,
mealy baking potatoes may be frozen in pre­pared
dishes.
Scrub well, trimming ends . Dry, rub with un ­salted
fat . May be stored in plastic bags or
unwrapped . Cooked sweet potatoes and sweet
potato mixtures also freeze well.
Wash, cut in pieces. Remove seeds and string s,
and peel. Bake or steam until tender - 30-40
minutes. Rub through food press or sieve. Cool
quickly by placing pan in ice water.
Cut off tops, wash, peel. Cut into '~-inch cubes.
Use only small young squash. Prepare as for
table, omitting seasonings. Coal quickly.
Prepare as for table, without seasonings.
Not recommended for freezing. Various methods
are suggested from time to time, but none has
been considered satisfactory here.
Quarter and core sound, well -ripened tomatoes
of a low-acid variety. Heat to 1 85-195° F.
(just below boiling) stirring with a wooden
spoon to prevent sticking. Always heat tomatoes
evenly. Rub through food press or coarse sieve.
Cool quickly, package quickly, freeze quickly.
Cut off tops, peel, and cut into 'h -inch cubes.
SPECIAL NOTE
Freeze only if you have
more cucumbers than
you can use.
Blanch 1 Y. -2 Y2 min ­utes
until thoroughly
wilted .
Keeps indefinitely. Do
not blanch.
Blanch 1 minute.
Easier to use if frozen
before packaging .
Blanch 4-5 minutes .
Freeze only if outdoor
storage is not available.
Blanch 2-3 minutes.
Blanch minute for
green peas, 2 minutes
for blackeyed peas.
Not suitable for salad
use. Do not blanch .
Potatoes lose flavor
quickly. Store not more
than 2 weeks.
Use within 4 -6 months.
Do not blanch .
Pumpkin pie mix freezes
well. Store in covered
container.
Blanch 2-3 minutes .
You might experim e nt
if you have plenty o f
tomatoes.
Storage time varies.
Blanch 2 minutes.
35
36
However vegetables are pack­aged,
label each package with
the vegetable and date.
Points to remember in preparing
and cooking frozen vegetables :
Except for leafy vegetables
cooking should be started
from the frozen state.
Flavor, texture and food
value are lost from thaw­ing
before cooking. Leafy
"greens" may be thawed, or
the chunk of frozen vege­table
cut into sections.
Use a small amount of wa­ter.
Lima beans require up
to a quarter of a cup per
pint. Other vegetables, if
cooked in pans having tight
covers, take two tablespoons
of water or less. If there is
much ice, start cooking over
moderate heat, and the
melting ice provides the wa­ter
needed. It is desirable
to have no water to drain
after cooking for vitamins
are lost if any juice is
drained.
For best flavor add season­ings
at the beginning of
cooking. A teaspoon of salt
is right for a pint package
of vegetables. A quarter
teaspoon of sugar gives
added flavor. If monosodi­um
glutamate is used, make
sure no liquid is left to drain
off, or add the MSG after
draining. Butter may be
added at the beginning of
cooking, or before serving.
• Cook only until tender.
For many vegetables, this
means only until thorough­ly
heated. Peas and green
beans should cook only two
or three minutes after they
are thawed. Such vegetables
as corn and mushrooms may
be sauteed in butter in a
heavy skillet. Use a tight
cover, and stir frequently.
Corn on the cob is best
cooked from the frozen
state in a pressure sauce­pan,
using 15 pounds pres­sure
for five minutes, and
cooling the saucepan after
five minutes. If it is to be
heated in water, thaw it in
the unopened package at
room temperature for two
or three hours first. Heat in
boiling salted water for
about five minutes.
Flavor, color and food value
are all better when cooking
time is held to a minimum.
Do not use high heat! With
the small amounts of water
that are best for cooking
frozen vegetables, high heat
is likely to scorch them.
Frozen vegetables may be
cooked in a covered casse­role
in the oven, using 350-
3750F temperature. Add
butter and other seasonings,
and little or no water. This
method takes longer, but is
convenient if you are using
the oven for something else.
38
how to freeze fruits
Few desserts offer so delight ul a comb N~ i~k of il~vor,
looks, and nutritive value as compote of mi,xed lfruits,
fresh from your freezer, toP. ' ea~ perhaps with a sprig of
mint or a dab of whipped cream. Add to thi$ its 1 w cost, it~
kindness to the dieting diner, and its ease of plteparation,
and you have another reason for being glad you have
an RCA WHIRLPOOL freezer.
FRUIT IS EASY
No cooking is needed to freeze
perfectly ripe fruit. Simply wash
it, peel it (if desired) and cut
up as may be necessary. Fruits
may be packed dry, with sugar,
or with syrup. For special diets,
the unsweetened pack makes
many interesting additions to
meals. Overripe fruit, or pieces
of imperfect fruit, should be
cooked and made into purees for
use in puddings, sauces, etc.
E 0 UIT
The first step in preparing good
frozen fruit is to have good
fruit; fully ripe (but not over­ripe),
firm, smooth, free from
blemishes and of good flavor.
Taste it to be sure the flavor is
good. Some fruits are beautiful,
but lack flavor. However, fruits
that are not suitable for use
alone may be frozen for pies,
cobblers, and other cooked
dishes.
While fruits do not require
blanching, most of them will re­tain
their color and flavor better
if mixed with some sugar. The
sugar retards the enzyme action
and mixes with fruit juices to
make syrup that helps keep air
away from the fruit. However,
it will not prevent the darkening
of light-colored tree fruits by
oxidation, such as cherries,
peaches, and plums. This can be
controlled by the use of ascorbic
acid, which is discussed later.
Most berries, rhubarb, and
apples which have been treated
to prevent darkening, can be
packed without sugar. This is
recommended, since they are
usually used in cooked dishes for
which the recipes customarily in­dicate
sugar proportions.
For fruits to be used alone
and uncooked, dry sugar pack is
recommended as giving the best
flavor, because the juice is not
diluted as with syrup. Use the
proportions of sugar and fruit
recommended on the chart. Fold
it carefully into the fruit, or
sprinkle, a spoonful at a time,
over the fruit as it is put into
the containers.
Syrup Cups of Sugar Cups of Water
30% 2 4
40% 314 4
50% 5 4
These quantities make enough
syrup for about 4 quarts of fruit,
allowing 1 cup syrup per quart
package.
SUGAR-FREE DIETS
Follow directions for individual
fruits, using sugar substitutes for
sugar. Eighteen ~ grain tablets of
saccharin, for example, in one
cup water, are equivalent in sweet­ening
power to a 40% sugar syrup.
Use with the advice of your physi­cian.
The manu-facturers of most
sugar substitutes have recipe
books giving detailed directions for
canning or freezing fruits with
their particular products.
Syrup pack preserves shape
and texture of fruit better than
dry pack or dry sugar. Concen­tration
of sugar in the syrup will
depend on personal taste, charac­ter
of the fruit, and the use in­tended.
More than 40% syrup is
likely to draw much of the juice
out of the fruit and result in a
preserve-like character. 30%
syrup is sweet enough for most
uses, and changes the flavor less
than heavier syrup. Syrup need
not be heated, merely stirred
until the sugar is dissolved.
Chill syrup before using, to
avoid warming the fruit, and
store unused syrup in the re­frigerator.
To freeze with syrup,
place fruit in liquid-tight con­tainers,
leaving half an inch
head space. Then pour syrup in
just to the top of the fruit.
Cover the top with a piece of
foil, cellophane, or freezer paper.
A
The darkening of light-colored
fruits is caused ·by oxidation,
and may be prevented by the
use of an anti-oxidant such as
Fruit-Freeze. Citric acid, lemon
or lime juice, and pineapple
juice are all anti-oxidants, but
best results will be obtained by
using ascorbic acid. It can be
used alone or in combination
with some citric acid. Pure
ascorbic acid is very powerful,
and is usually mixed with a
sugar, or with water, for an un­sugared
pack. Prepare just be­fore
using, and stir only enough
to dissolve, because ascorbic
acid loses strength with expo­sure
to air.
(Continued on Page 42)
Add anti-darkening agent Ia chilled
syrup; pour into container; add fruit.
Pour chilled syrup over prepared
berries for syrup pack.
FRUIT
APPLES
Firm, Juicy, Tart
Sauce
For Pies
APRICOTS
Firm, Mature
BERRIES ALL SORTS
Firm, Fully Ripened
Blueberries
Huckleberries
Strawberries,
Only Flavorful
Berries
Red Raspberries
Gooseberries
CHERRIES
Uniformly Ripened
CRANBERRIES
CURRANTS
Firm, Even Color
FIGS
Fully Ripened,
Not Shriveled
GRAPES
Firm, Ripe, Tender
Skinned
Grape Juice
40
PREPARATION
Prepare as for table, without spices. Cool.
Wash, core, peel if desired, slice into salt wa­ter
( 2 Tbsp. per gal.) . Steam for 1'12 minutes;
or d ip in sodium bisulfite solution (6 Tbsp .
salt, 1 Tsp. sodium bisulfi te, 3 gal . water, in
glass, earthenware, aluminum, or stainless steel
conta iner) for 2 minutes ; or pack in syrup
containing 'h Tsp. ascorbic acid per quart.
loosen skins by dipping, o few at a t ime, in
hot water for 1 minute. Plunge immediately
into ice water, slip skins and pit. Place syrup
containing a scorbic acid in containers. Drop
halves or slices into syrup; or mix 'h to Y2
cup dry sugar with fruit. Cover top of fruit with
cellophane or foil cut to fit container.
Sort carefully and wash in cold (preferably
iced) water, handling very little. Drain . For
pies, dry pack. For dessert, pack loosely into
containers, cover with 30-40% syrup; or add
sugar ( 'h to V2 cup per pint of fruit). Mix
very lightly, pack in containers.
Steam wild berries 1 minute, cool quickly.
May be frozen whole, sliced, or halved.
Alternate ·sugar and berries in carton . Shake
lightly to distribute sugar.
Pack whole without sugar.
Wash, chill, pit. Mix with sugar ( Y4 cup per
pint) and ascorbic acid; or pour syrup with
ascorbic acid over fruit in container. Sweet
cherries may be frozen whole, with stems.
Serve before completely thawed.
Sort, removing stems and underripe or over­ripe
berries. Wash and pack in containers of
any convenient size and type.
Wash and stem. Crush with sugar (% cup per
pint) or without.
Wash, peel if desired, halve, slice, or leave
whole. Package whole figs dry, unsweetened.
For halves or slices, use 1 part sugar to 4 parts
fru it by weight; or cover with 30-40% syrup.
Pick from stems, wash, and sort, discarding
underripe or overripe fruit. Pack whole, covered
with syrup.
Prepare as above. Simmer (do not boil) for
5 minutes in just enough water to prevent
sticking. Drain in jelly bag, package with or
without sugar, leaving 1 V2 -inch headspace.
SPECIAL NOTE
3,4 inch headspace.
Frozen apples are not
recommended for use
uncooked.
V2 inch headspace.
3,4 inch for syrup.
Dry pack - no sugar
preferred.
Dry sugar pack gives
best flavor.
Sound cranberries may
be frozen in containers
as purchased . Wash be­fore
using.
Calimyrna flgs may
have internal rot, watch
for it.
Texture will be altered
by freezing.
FRUIT
GRAPES !Continued!
For Pies
MANGOES
Ripe
Green
MELONS
All Kinds.
Fully Ripened,
Flavorful
NECTARINES
PEACHES
PEARS
PLUMS
PRUNES
Firm,
Well-Ripened
Flavorful
PERSIMMONS
Fully Ripened,
Non-Astringent
PINEAPPLE
Fully Ripened,
Fragrant
POMEGRANATE
Druplets
Should Be
Bright Red
RHUBARB
Fresh, Tender,
Sharp-Flavored
PREPARATION
Slip washed Concord or Muscadine grapes from
skin. Boil pulps far 5 minutes to separate seeds .
Boi l skins separate ly until tender - about 20
minutes. Mix pulp, hulls and sugar to taste.
Cool, pack and freeze for pies or cobblers .
Wash, slice or d ice. Pack without sugar in the
Mangoes' own juice, in light {30% or less)
sugar syrup, or limeade.
Wash, peel, slice, cook until tender. Sweeten
as desired. Use as applesauce.
Wash, cut in half, rernove seeds and skin . Slice,
dice, or shape into balls with melon cutter.
Package, cover with chilled syrup. Halves of
unpeeled melon may be seeded, filled with
syrup and wrapped in freezer foil or cello ­phane.
If the original quality of the melon
was good, it will be quite acceptable up to
three months.
Peel, {except plums and prunes) quarter, halve,
or slice into syrup containing ascorbic acid ; or
mix with sugar and ascorbic acid { 1 part sugar
to 4 parts fruit by weight). Cover top of fruit
with sheet wrapping, cut to fit container, before
placing cover on container. Imperfect or over­ripe
fruit may be made into puree, using 1 part
sugar Ia 3 parts coarsely crushed fruit. Unless
the flavor is excellent, heat just Ia boiling for
1 minute. Cool, pack, and use as fruit sauce
or flavor base for puddings, ice cream, etc.
Peel, quarter, remove seeds. Cover with 30%
syrup.
Wash, cut off top and stem end. Cut into slices
or strips, peel and core. Cut into smaller pieces
of size desired for packaging. Cover with 30%
syrup, or use 1 part dry sugar to 4 parts fruit,
by weight. Sticks or slices may be separated
with double layers of freezer wrapping, so
that they can be separated easily for thawing.
Peel, pack Droplets {flesh -covered seed s ) in
syrup. Juice, extracted like grape juice, may be
used to color and flavor drinks. Freeze in
small quantities.
Wash, trim, cut into l -inch pieces. Pack dry
in containers and freeze . May also be made
into sauce before freezing, but is more easily
handled as pieces.
SPECIAL NOTE
1 inch headspace.
Opinions vary
ing frozen
Freeze only o
less you know
like them .
regard­melons.
few on­that
you
3~ inch headspace.
Freeze p.ears only if
you have a surplus.
The frozen product is
not as good as most
frozen fruit.
Puerto Rican, Mexican,
Cuban, or Florida pine­apple
is lighter in color
than the Hawaiian va­rieties.
Judge by flavor,
not by color.
Use to add color to
fruit compotes.
42
Frozen fruits that are to be
eaten uncooked should be served
just before they are completely
thawed. If they are served while
they are still frozen, they will
be hard and lacking in flavor. If
they are thawed to room tem­perature,
or even if they are
held at refrigerator temperature
for very long, they become too
soft, with light-colored fruits
tending to darken around the
edges. Thaw in the unopened
carton, either in the refrigerator
for several hours, or at room
temperature, allowing one to two
hours for a pint package. Thaw­ing
time can be shortened by
placing the package in front of
a fan or under running water.
This is not recommended, how­ever,
except in emergencies.
One of the easiest desserts
possible is a mixed fruit com­pote.
You can work out many
tasty combinations. Just remem­ber
to have a contrast of colors,
and fruits thawed to the point
where there are still a few ice
crystals left.
For shortcakes, thaw as for
eating alone. If the fruit has
been packed in syrup, you may
wish to drain it or pick the fruit
out, to avoid soaking the short­cake.
If desired, the syrup may
be heated and thickened with a
small amount of cornstarch.
For pies, cobblers, or other
cooked fruit dishes, use as fresh
fruit, adjusting the sugar to al­low
for that used in freezing. A
little more thickening may be
needed, since there will be more
juice than with the fresh fruit.
Frozen fruits and juices are
good for jams and jellies, since
they can be made up as needed,
and consequently are always
fresh. Uncooked jams are espe­cially
fresh-flavored and color­ful.
Make up a small amount at
a time and keep it in your re­frigerator
or freezer until used.
UNCOOKED JAMS
r FRUIT POWDERED
PECTIN
Strawberries - fresh ar frozen
without sugar 1 pkg. -- ----- -- --- --------2 cups
Strawberries - commercial
frozen, 16 az. packs ___ __ _____ __ 3 pkg. 2 pkg.
(6 cups)
Peaches - commercial ar home
• 2 pkg.
frozen with sugar- 16 az ... 3 pkg.
finely chapped (6 cups) citrus pectin
Red Raspberry - commercial or
home frozen with 1 pkg. sugar..4% cups
Mash or chop fruit as fine as pos­sible.
Stir in sugar. Let stand until
sugar is dissolved - about 20 min­utes
- stirring occasionally. Boil
pectin and water 1 minute, stirring
constantly. Add fruit to pectin and
water, and stir about 2 minutes. Pour
into glasses, cover loosely, and let
SUGAR LEMON
JUICE WATER YIELD
1-
4 cups 1 cup 6 glasses
7 cups 1% cups 12-14 glasses
2 7 cups 3,4 cup 12-14 glasses
teaspoons
5 cups 3,4 cup 9-1 0 glasses
stand until set (24 hours). Seal with
paraffin or cover tightly, and store in
freezer.
*Citrus pectin recommended because
it does not mask the peach flavor.
(Add lemon juice to peaches as soon
as they are mashed.)
how to freeze baked goods
44
Another advantage of freezer own any eople
do not expect is its convenience fo toring aked go0ds.
Whether you want to have a supply of bread alw ys on hand
or want to freeze one small piece of cake, you will find your
freezer a friend indeed. There is practically nothing that
comes from the bakery- or from your own ovens -that
cannot be stored satisfactorily in the freezer.
BREADS
Yeast bTeads may be frozen
either partially or completely
baked. (Unbaked bread may be
frozen, too, but its storage life
is an unpredictable one to three
weeks, and it must be thawed
completely and allowed to rise
before baking. We do not recom­mend
it.) Baked bread may be
wrapped in foil or cellophane, in
which case it may be placed in
the oven to heat just as it comes
from the freezer. It may also be
wrapped in wax-coated kraft pa­per,
plastic sheet wrapping, or
stored in polyethylene bags.
Polyethylene is not recommend-
Baked bread and rolls ·will hove fresh­baked
flavor even after a year's storage
in your home freezer.
ed, however, for more than a few
weeks' storage. Long storage in
polyethylene may give baked
goods an unpleasant "gassy"
flavor. Bread should always be
cooled and packaged as soon as
possible after baking.
Partially baked rolls are pre­pared
by permitting the shaped
rolls to rise only half as much
as if they were to be completely
baked. Then bake them at very
low heat - not mpre than 300°
F- until light tan in color. This
takes about twenty minutes.
Cool, package, and freeze. To
use, place on a baking sheet in a
Coffee cokes and sweet rolls ore baked ,
cooled, pocked, then frozen.
cold oven, set the heat indicator
for 400°F , and leave until that
temperature is reached (from
seven to ten minutes) . The rolls
will be browned on the outside
and heated through.
Quick breads may also be
stored in the freezer. For quick
snacks, or for something special
to serve when unexpected guests
drop in, freeze nut, date, or ba­nana
bread. Always slice before
freezing for these breads are
likely to tear if sliced after
freezing. In addition, the single
slices will thaw more quickly
than a whole loaf. Use your fa­vorite
recipe, cool, cut into pieces
of the size you will need, pack­age
and freeze. Baking powder
biscuits, corn bread, and other
quick hot breads may be frozen,
but will not be as good as fresh,
nor as good as frozen rolls.
All kinds of cakes freeze well,
but chocolate cake has the dis­tinction
of being one food that
is actually better after freezing
than it was before. Most cakes
can be stored up to six months,
but fruit cake will be satisfac­tory
for a year or more. Unless
your family will use all of a cake
within two or three days, freeze
a part of it while it is fresh for
use next week or next month,
when today's dessert has been
forgotten. Unfrosted cakes are
easiest to handle, but cakes
frosted with almost any except
the 7-minute type of frosting
can be frozen satisfactorily. Use
Freeze cakes whale , in halves or slices
(for lunch boxes).
them within two months, as
frosting loses quality more
quickly than cake. Frosted cakes
are easier to wrap if they are
frozen first. They should be
thawed at room temperature­not
in the oven - in the wrap­ping,
to avoid condensation that
makes the frosting sticky.
Cakes with fillings are likely
to become soggy, so do not plan
to freeze them. However, rather
than let a serving or two grow
stale or add them to your waist­line,
they may be frozen for a
few days. If the filling is thick­ened
with flour or cornstarch do
not freeze, for these thickenings
separate upon freezing.
Unbaked cake batter that is to
be used within a week may be
frozen in the pan in which it is
to be baked. The behavior of un­baked
batter after freezing is
unpredictable, since carbon diox­ide,
which makes baking powder,
soda, and yeast mixtures rise, is
volatile at very low tempera­tures,
and escapes from the bat­ter
even when it is frozen. We do
not recommend freezing unbaked
cake batter except as above.
I S
Cookies may be frozen either be­fore
or after baking. The choice,
in most cases, is merely one of
convenience. The dough is easier
to package, and requires less
freezer space than baked cook­ies;
baking before freezing takes
less time than baking a batch
at a time, and they are ready to
eat as they come from the freez­er,
or within a few minutes.
Store cookies, baked or unbaked,
up to three months. Some cook­ies
may be stored for longer
times. To freeze unbaked, rolled
or drop cookies, prepare as for
baking, place on a cookie sheet,
and freeze. When solid, store in
a plastic bag or other tight con­tainer.
Bake without thawing.
Baked cookies should be pack­aged
and frozen as soon as they
cool. Refrigerator-type cookies
may be baked before freezing,
or molded into rolls as for refrig­erator
storage, and sliced off and
Stack the sheets af unbaked pie crust a n
a cookie sheet, freeze, and package .
After freezing, the crusts may bb stored
at any place in the freezer that is con ­venie
nt; for instance, standing up at the
e nd of a chest freezer.
baked as needed. Be sure to wrap
any unused portion of a roll
before returning it to freezer.
PIES
Fruit pies, mince pie, and chess
or pecan pies, may be frozen
either baked or unbaked. How­ever,
since it takes almost as
long to thaw a baked pie as it
does to cook an unbaked one, and
since the fruit pie baked just be­fore
serving is likely to have a
flakier crust and fresher flavor,
it is usually better to freeze fruit
pies unbaked. There will be less
likelihood of the crust's soaking,
too, if tapioca is used for thick­ening
instead of flour or corn­starch.
Chess pie and pecan pies,
with their very sweet fillings, are
likely to soak the crust or to
spill in the freezer if they are
stored unbaked, since they do
not freeze completely solid. They
should be baked before freez ing,
and do not need to be thawed in
the oven. Other b;:tked pies, like
most other baked goods, are bet­ter
if thawed at about 300°.
After five to len minu tes at room temper­ature,
the crust will be thawed enoug h
to be fitted into the pan . If the crust is
to be baked unfill ed , be su re to pr ick it
thoroughly, since pie crust is even more
likely to puff up afte r it has been frozen.
Cream and custard type pies are
not suitable for freezing.
ROZE PIE S E T
To have fresh crust available for
quick use, without the muss and
bother of rolling it out each time,
try making up enough crust for
several pies. Roll out into circles
about two inches larger than the
pan you will use, and stack on a
cookie sheet or other flat sur­face,
separating the layers with
sheets of waxed paper, and
freeze. After freezing, insert in
a plastic bag.
Both pies and crusts, either
baked or unbaked, should be
wrapped for protection in the
freezer. If the supply of pie pans
is limited, it is possible to freeze
a pie, then remove it from the
pan and then package. Thus the
pan will be available for other
uses until it is needed to bake or
reheat the pie.
USING FROZEN BAKED
GOODS
The texture and flavor of practi­cally
all baked goods will be bet­ter
if they are thawed in the
oven than if thawed at room
temperature.
Frosted cakes, which cannot
be heated because of their frost­ing,
should be thawed in the
wrapping at room temperature.
Other cakes, breads, and cook­ies
may be thawed in the wrap­ping
at room temperature, but
baked pies should always be
heated in the oven as shortly
as possible before serving. Pies
may be thawed unwrapped on a
baking sheet, but other baked
goods should be wrapped. Leave
in the original wrapping if it is
material that may be heated,
otherwise wrap in foil. Heat for
thawing should be not more
than 300°F. Higher tempera­tures
may overcook the outside
before the inside is thawed.
Unbaked pies should be re­moved
from the wrapping and
placed in an oven preheated to
450° F. until nicely browned,
usually about 25 minutes. Then
reduce the heat to 350° F. until
done. The time will depend on
the size of the pie, but one de­pendable
indication of doneness
is that the center of the pie
puffs up. This will happen, even
though the top crust has been
pricked or slashed, as it should
be, to permit the escape of
steam during cooking.
Cookies that have been frozen
before baking may be placed on
a cookie sheet and baked with­out
thawing.
Partially baked rolls and
small breads are placed, still fro­zen,
in a cold oven with the tem­perature
set for 400°F. By the
time the heat has reached that
point, the rolls will be heated
through and browned.
Unbaked bread and rolls must
be thawed and allowed to rise
until double their original bulk.
Then bake just as freshly mixed
bread. If dough will not rise to
this point, it was stored too long.
47
·how to freeze dairy products
48
BUTTER
Commercially made sweet cream
butter may be kept for up to 6
months if salted, up to a year if
unsalted. Butter made from sour
cream has short storage life.
Home churned butter for
freezer storage should be made
from sweet cream, pasteurized
at 142-145°F for 30 minutes.
Butter from unpasteurized
cream may become rancid with­in
a few weeks.
Wrap each pound (or print,
if made at home) of butter in
airtight, vapor-proof material.
For short-time storage, up
to three months, commercially
made butter may be stored in
the package, in polyethylene
bags. Margarine can also be
stored satisfactorily in the freez­er,
for periods up to a year.
CHEESE
Most cheeses freeze satisfactori­ly,
although the texture will be
altered with storage for more
than a few weeks. Cream cheese
keeps its flavor, but becomes
grainy, so that it is not suitable
for serving alone. It is still sat­isfactory
for use in spreads,
dressings, and cream cheese
frostings. Hard cheeses may be­come
crumbly, especially if they
are frozen in large chunks. Cut
them into pieces that can be
used within a few days.
Cottage cheese stores well
without cream, but creamed cot­tage
cheese is likely to become
watery and to lose flavor. Do not
store for extended periods.
CREAM
Freeze only heavy, sweet, pas­teurized
cream. Cream for freez­ing
should be stored in small
containers with tight lids, allow­ing
space for expansion. Thaw
completely before using.
Frozen cream will probably
not whip, but whipped cream
may be frozen quite satisfactori­ly.
Drop by spoonfuls on a sheet
of waxed paper and freeze be­fore
packaging. This makes it
possible to get full value from a
bottle of whipping cream, even
though there may be only two in
the family. Whip it all while it
is fresh, and freeze what is not
needed at the time. Whipped
cream for freezing may be
sweetened and flavored, or left
plain. Store 1 to 3 months.
Homogenized whole milk may be
frozen in paper · cartons for as
long as one month. It is a great
convenience when the source of
supply is not close at hand, or
when deliveries are infrequent.
Plan to use the milk that you
have frozen within the month,
since the flavor deteriorates, and
the milk is likely to take on a
chalky appearance with longer
storage. It is important that the
milk be completely thawed be­fore
it is used. If even a little
ice is left, the milk will taste wa­tery.
Homogenized non-fat milk,
and fortified milk may also be
frozen, but for shorter periods,
usually not more than two
weeks. These, too, must be com­pletely
thawed before using.
No home freezer is complete
without a stock of ice cream.
Do not buy or make more ice
cream than your family will use
within a month or six weeks.
Also, store it in packages small
enough so that they can be used
in a week or less after opening.
If a package of ice cream has
been partly used, cover the ex­posed
surface with foil or plastic
wrapping, to avoid the forma­tion
of ice crystals.
Never refreeze ice cream.
You should never freeze eggs
in the shell. Freezing causes
them to expand and break. Egg
yolks and whites may be frozen
together, or separately. Use only
clean, infertile eggs with sound
shells for freezing. After remov­ing
the shells, the whole eggs,
whites, or yolks should be
packed in usable quantities
just enough for one meal .
for use in salad dressing .
or for cooking or baking. Label
each package carefully as to con­tents,
amount, date and intended
use. Eggs may be kept frozen
for 6 to 8 months, without loss
of quality, at zero degrees F.
For best quality, eggs to be fro­zen
should be as fresh as possi­ble,
and even strictly fresh eggs
should be examined individually
for odor. Break each egg into a
saucer, before pouring it into a
clean mixing bowl. Mix the
whites and yolks thoroughly
with a rotary beater. Avoid
beating vigorously as this will
whip air into the eggs. If the
eggs are to be used for making
cakes, sweet desserts, or other
baking, add 1 tablespoon of sug­ar
or corn syrup for each pint
of liquid whole eggs (about 8
medium-size eggs). If the eggs
are to be used in omelets, cus­tards,
souffles, or scrambled, add
1 teaspoon of salt to each pint
in place of the syrup or sugar.
Strain the mixture through wire
sieve, package and freeze. The
49
50
thorough mixing with the syrup
or salt decreases the gumminess
of the eggs when thawed.
(:, W ITE
Separate the whites from the
yolks. The whites require noth­ing
added and no mixing. They
do not coagulate during freezing.
Package and freeze.
YOL
Separate the egg yolks; add 2
tablespoons of sugar or corn
syrup or 1 teaspoon of salt to
each pint. Blend carefully but
thoroughly with a rotary beater,
but avoid whipping in air. Un­beaten
yolks will be gummy
when defrosted. Strain mixture
through wire sieve. Package.
Skim off any air bubbles from
the surface to prevent crusting.
Freeze immediately.
CKA NG INFO MATIO
Sizes of eggs vary. Those graded
"large" (24 ounces per dozen)
contain about 21;2 tablespoons of
egg white per egg, and 11;2 ta­blespoons
of yolk. Using this
standard, a pint container will
hold approximately 7-8 whole
eggs, 11-12 egg whites,_20-22 egg
yolks.
For general use, it is most
convenient to freeze eggs in ice
cube trays using the dividers,
and freezing as many eggs to
the tray as there are cubes. The
frozen eggs then may be re­moved
from the tray as cubes
and stored in a plastic bag.
Thus, it's possible to use one egg
and not thaw the entire package.
USING FROZEN
A
Since milk, butter, cheese and
cream are not cooked, it is neces­sary
that they be thawed before
using. And, because the quality
is usually better if they are
thawed gradually, you should,
whenever possible, remove them
from the freezer and store them
in the refrigerator on the day
before they are to be used. Only
homogenized milk freezes well.
Complete thawing is especially
important with milk, which will
have a chalky taste and be bluish
in color if even a small amount of
ice is left in it. Frozen whipped
cream thaws very quickly, so
that it need not be taken from
the freezer until twenty minutes
or so before it is to be served.
If it is to be used on warm food,
as gingerbread or a warm pie,
it is not really necessary to thaw
it at all.
Ice cream or sherbet stored
at zero will be very hard. Place
the carton in the refrigerator
for fifteen or twenty minutes be­fore
it is to be served.
Although eggs are usually
cooked, they, too, must be com­pletely
thawed before cooking.
Eggs frozen in small portions,
as in ice cube trays, will thaw
quickly at room temperature. To
thaw a large amount of frozen
egg, as a pint carton, store in
the refrigerator at least 24
hours, or stand the carton in a
bowl under cold running water
for about two hours.
52
how to freeze
prepared or cooked foods
~,'
Another major convenience to be enjoyed from your home
freezer is to have prepared dishes, ready to be heated
and served, on hand at all times. With the increasing sup­ply
of excellent prepared foods now offered for sale at
frozen food counters, many people find it desirable to keep
a stock of commercially prepared fruit and meat pies,
creamed chicken, fish sticks and many other foods that re­quire
only heating to ready them for the table. However,
you will find it a convenience, as well as an economy, to use
your freezer for storing foods of your own preparation.
Cooking for a party or any large gathering in your home
may be done in advance, so that you can enjoy your guests
instead of spending your time in the kitchen. Or you can
prepare larger than single-meal amounts of your favorite
foods, especially those that require many ingredients or
long preparation time, storing enough for two or three
other meals. The freezer, too, is the place for leftovers. In­stead
of turkey every day for a week, package and freeze
what is left from Christmas, along with any leftover broth,
and bring it out for a special Valentine's Day treat.
Make up meat ball sauce (p. 56) in quantity, freeze and use in meal size portions .
Most prepared foods freeze
well. The exceptions are few
and pretty definite and most of
them are listed below:
1 Puddings, fillings and sauces
thickened with flour or corn­starch.
These are likely to break
down and become watery, due
to crystallization of the starch
when it freezes. There are
thickening agents, such as tap­ioca,
waxy rice flour, and cer­tain
algin and carageenin prep­arations,
that do not separate
on freezing; but most of them
are not generally available.
Custa1·ds, either baked o1·
boiled. However, cake or pie
fillings thickened solely with
egg, as chess tart filling or some
lemon fillings, do freeze satis­factorily,
and are recommended
for freezer storage. Recipes for
these two dishes are given in
this book.
Gelatin salads and dess erts.
Sometimes these freeze very
well, although sometimes they
"weep" when thawed. Experi­ment
with your favorite recipes,
to learn whether or not they can
be frozen.
Mayonnaise OT othe1· dress­ings
that aTe oil-and-egg or
oil-and-liquid emulsions. These
separate when they are frozen.
HaTd cooked egg whites.
Freezing toughens these, so they
should not be frozen either alone
or as ingredients in other dishes
unless they are mashed fine, as
in some sandwich fi llings.
6 Green salads o1· salad vege­tabl
es. Celery or carrots when
chopped very fine for sandwich
fillings are usually satisfactory,
but if frozen in large pieces they
develop, as do uncooked apples,
grapes, tomatoes, and bananas,
a "gummy" texture which
makes them undesirable to most
people.
Potatoes having a high wa­ter
content. Potatoes suitable
for baking usually freeze satis­factorily,
either as ingredients
in stews or as stuffed baked
potatoes. Potato cakes and left­over
mashed potatoes also freeze
satisfactorily but should be used
within a week or two.
Except for the foods listed
above, almost anything that you
cook can be stored in your freez­er.
It is not usually advanta­geous
to freeze foods that take
longer to thaw than to prepare
in the first place, but if you have
them left over, there is no rea­son
why they should not be
frozen for later use. If you are
preparing food to store in the
freezer there are a few altera­tions
in your usual procedure
that will probably make your
favorite recipes more success­ful.
Some points to watch are
listed here:
Use seasonings sparingly. If
possible, plan to add most of
the seasonings at serving time,
since some seasonings fade out
in storage, while others grow
stronger or develop an unpleas­ant
sharpness. And, some syn-
53
54
thetic flavors, notably onion salt
and garlic salt, are so volatile
that they spread all over the
freezer, no matter how tightly
they may be wrapped.
• Do not use too much fat.
Gravies and sauces that are
to be frozen should have only
enough fat to facilitate mixing,
because excess fat is likely to
separate.
Leave out some of the liquid,
if possible. For instance, if a
casserole recipe calls for tomato
juice, you may use half as much
tomato sauce instead, and add
the remaining amount of hot
water when you are ready to
heat it for serving. This has two
advantages - it uses less freez­er
space, and it hastens thaw­ing.
Flavor will be preserved
better if meats and vegetables
are covered with sauce or liquid,
but any more than to barely
cover them should be added
when you prepare for serving.
4 Substitute something else
for flour or cornstarch thicken­ing.
Concentrated cream soups
can be used as a binder for most
casserole dishes. Cream of chick­en,
cream of mushroom, and
cream of celery are most com­monly
used. Choose the flavor
most compatible with your dish.
The thickening ·in these soups
does not separate when frozen.
Cook as little as possible.
Dishes that are to be heated
before serving have a fresher
flavor if they are frozen only
partly cooked, or perhaps un-cooked.
Not only is there some
cooking when the food is thawed
and heated, but some ingredients
are likely to become mushy
when they are cooked, frozen,
and reheated .
6. If possible, do not fr eeze
cooked alimentary pastes (mac­aroni,
spaghetti, etc.) or cooked
rice. The texture is not as good
after freezing. Here, again, your
own taste is the guide. If you
like these foods very thoroughly
cooked, this texture change will
not bother you. But if you like
your spaghetti al dente, as the
Italians say, so that your teeth
know that you are chewing
something, try to plan your dish
so that these products may be
added when the food is heated
for the table.
7. Cool cooked foods quickly,
and fr eeze as soon as they are
cooled. Divide them into portions
for freezing, since small amounts
of food will cool more quickly.
If possible, place the filled con­tainers
in cold water or in the
sink, with water from the cold
water faucet running around
them. Keep the food covered, to
hold in flavors. And place the
containers in the freezer as soon
as they have cooled to room tem­perature.
If the containers do
not have tightly fitted lids, it
may be easier to wrap them
after the food has been frozen.
Also, the frozen food may be
removed from the container and
wrapped in any good sheet wrap­ping.
This is a good plan when
the food is to be heated and
THAWING CHART FOR PRECOOKED FOODS- -- CASSEROLE SIZE OVEN 350° F. OVEN 375° F.
Custard cup 3%" x 2" 3,4 hour %hour
Romekin 4%" x 4%" x 2" 1 ',4 hours 1 hour
Oblong dish 6 '/4 " x 1 0" x 2" 1 1/4 hours 1 hour
Round dish 6%" x 2" 1 'h hours 1 ',4 hours
Square dish 8 V." x 8 '/2 " x 2" 1 V. hours 1 ',4 hours
served in the same container in
which it was cooked, since it will
avoid putting the pan or casse­role
out of circulation until the
food is used.
8 Do not refreeze prepared
dishes. Package prepared foods
in quantities that can be used
soon after thawing and reheat­ing.
To thaw, refreeze, and thaw
again a prepared dish is not only
to lose much of the food's flavor
and nutritive value, but also in­vites
the development of bac­teria
which may cause food poi­soning.
Do not refreeze.
USING FROZEN PREPARED
0 0 ED FO D
A few cooked foods may be
served when merely thawed, not
heated. Most, however, are
served hot, and even those which
are served at room temperature
are likely to look better if they
have been at least warmed first.
It is usually better to heat with­out
previous thawing. Time re­quired
for thawing depends on
the size and shape of the frozen
food, the texture of the food, the
method of heating and the tem­perature
used. Usually, the heat
should be relatively low, to avoid
overcooking on the outside be­fore
the inside is thawed. An
oven temperature of not more
than 350° F. or a double boiler
on top of the range will be satis­factory,
and will not require too
much attention to prevent stick­ing
and scorching.
To heat in the oven, use a
cover on the container until
thawing is completed. The cov­er
may be removed to permit
browning, if you wish, but thaw­ing
will be much quicker in a
covered dish. If the container
used for heating does not have
a lid, cover it with some kitchen­weight
foil, shiny side down.
(The shiny side reflects the heat,
while the dull side absorbs it.)
If you are heating food on a
surface unit in the double boiler,
the time required may be short­ened
by breaking the block of
frozen food with a fork as it
thaws.
Gravies and creamed dishes
are likely to separate on freez­ing.
Sometimes it will be pos­sible
to make them smooth by
stirring. If not, mix a small
amount of thickening and add to
the heated mixture, stirring
until it is smooth and thick.
55
some favorite recipes for your freezer
56
MINUTE STEAKS ROMANO
1 cup chili sauce ~ cup water
2 tbl. lemon juice 1 tsp. salt
For each serving, lay a slice of boiled ham on a piece of
minute steak ·- about 1;4 pound- and roll both around
a stick of Romano, Mozarella, or other mild-flavored natural
(not processed) cheese.
Fasten with toothpicks, brown in hot fat in a heavy skillet.
Pour over the rolls a sauce made of chili sauce, lemon juice,
and water. Cover and simmer until steak is very tender.
To make sauce enough for six steak rolls, use 1 cup chili
sauce, 2 tablespoons lemon juice, 1,4 cup water, and 1 tea­spoon
salt. Do not let the sauce cook dry; add water if nec­essary.
To store in the freezer, prepare the rolls, but do not cook.
To use after freezing, take out as many rolls as needed.
Place in the skillet to brown. There is no need for thawing.
SAG T AND ME T BA L
Heat in large kettle (Dutch oven or chicken fryer)
V2 cup salad oil
Add 3 lb s. ground chuck 3 medium onion s, sliced
Cook, stirring very little, until browned.
Add Y, tsp . oregano % cup snipped parsley
2 tsps. salt 1 Y, cups chili sauce
V2 tsp. pe pper 8 oun ces mushroom pieces
Simmer % hour, sti1:ring occasionally.
Divide into three portions and freeze.
To prepare for use, place block of frozen sauce in casserole,
add 1 can tomato sauce 1 cup hot water 1 tsp. garlic salt
Cover and heat i11 500° oven until thawed (about 30 min­utes).
Add '.4 pound (half a box) spaghetti, broken in pieces
Replace cover, reduce heat to 350°, cook until spaghetti is
tender (about 30 minutes), stirring once to mix spaghetti.
This amount of sauce makes three 11J2-pint portions, each of
which will serve four liberally.
To use at once, proceed as above, except that the thawing
and heating step, at 500° will be omitted.
HE y BURGE OUP
Melt 2 tbs. butter in a heavy skillet. Add 1 onion, chopped,
and 1 small garlic clove. Cook at low heat until clear. Add
11,4 lbs. ground beef and cook slightly. Transfer to a large
kettle and add the following ingredients:
4 carrots , quartered
3 cups tomatoes (No. 2 Y2 can)
3 bouillon cubes
1 qt. water
1 bay leaf
4 chopped celery taps
6 sprigs parsley
% tsp. thyme
Y2 tsp. basil
V.. tsp. black pepper
1 tbl. salt
Cook over low heat for about .......
45 minutes until carrots are
tender. Serve in large bowls,
topped with toasted French bread
cheese.
Hamburger soup - a meal in itself. Make it
with ground bee·f from your freezer.
and grated Parmesan
To prepare for freezing, omit garlic and water, simmer
for 10 minutes.
To serve after freezing, place frozen block of soup in a
large kettle, add hot water and heat slowly. Taste and add
seasoning as necessary.
AT BAL S WIT VA A 10 S
Make up 3 or 4 pounds of seasoned ground beef into meat
balls. Brown them in hot fat, cool, and store in freezer con­tainers.
To use, combine with one of the sauces or other
dressings suggested below. Following is a tasty recipe for
meat balls.
Irma's meat balls
Mix lightly:
1 lb. ground beef
1 small onion, very finely
chopped
1 tsp. salt
Ya tsp. nutmeg
Yo tsp. ground cloves
% tsp. Monosodium Glutamate
Dip t easpoonfuls of this mix into a skillet containing 2
or 3 tablespoonfuls of hot fat. Saute gently until brown on
all sides.
To freeze, cool on paper towels and store in freezer cartons
or Polyethylene bags.
To use, heat in one of the following sauces:
Undiluted cream of mushroom soup with, or without, 2
tablespoons of dry sherry wine or a teaspoon of sherry ex­tract.
57
58
Undiluted canned cream of tomato soup with one-half tea­spoon
of garlic salt and a big pinch of dried basil.
Gravy made with 1 tablespoon butter or drippings, 1 table­spoon
flour, 1 cup hot water, 1 bouillon cube. Vary this
sauce by adding one of the following:
V. cup red wine instead af half the water;
V. cup sour cream and a pinch af dill just before serving;
';.. cup chili sauce instead af the same amount af water
For cocktail snacks or nibblers, heat meat balls slowly
and keep hot in a chafing dish or other heated server. Spear
a meat ball on a wooden pick, dip in chili sauce, grated
cheese, chutney, and so forth.
CHIN E PORK C OP
If you use frozen pork chops, they can be taken from the
freezer and cooked immediately without thawing first.
Brown 4 lean pork chops well in a skillet. Cover with a
sauce made of:
1 cup catsup
% cup sweet pickle vinegar
';.. cup chapped sweet pickles
% cup chapped anion
2 tsps. dry mustard
Cover and cook slowly 30 to 40 minutes. Slide a spatula
under the pork chops 2 or 3 times during cooking to prevent
sticking. Or, you may put the chops in a baking dish and
cover with the sauce. Bake at 350° for about 40 minutes­until
they are very tender.
TURKE SALAD HAWAIIAN
Toss together lightly:
1 cup cold roast turkey, cut
in fairly large chunks
V. cup celery, thinly sliced
V. cup pineapple chunks, frozen
ar canned, well drained
';.. cup broken pecan meats
'/.. cup mayonnaise
Add salt, white pe:pper, and powdered tarragon to taste.
Serve on lettuce leaves with crisp crackers, corn muffins or
bread sticks.
This is an excellent way to use leftover turkey or chicken.
BR CCOLI NO L
Arrange cooked broccoli in a serving dish. Pour a sauce
over it made of commercial . sour cream, seasoned with
lemon juice (about a tablespoon to a cup of cream), salt,
and Monosodium Glutamate. Dust liberally with bright
red paprika.
IH G
Cook 1 pkg. frozen green beans, preferably French cut until
barely t ender with:
1 tsp. salt
V2 tsp. Monosodium Glutamate
'h tsp. ground nutmeg
When just done, turn up the heat for a few minutes, if
necessary, and cook uncovered to evaporate most of the
liquid. Then remove from heat, add 1,4 cup sweet cream.
Cover and let stand in a warm place for a few minutes to
let the cream combine with the beans.
E
Cook 1 pkg. green lima beans according to directions on the
package. Add :
1 V. oz. cream cheese
Vs tsp. dill
When lima beans are tender, uncover to let most of the
liquid evaporate. Then add half a 3-ounce package of cream
cheese. Cover for a few minutes to let the cheese soften.
Add a little r ubbed dill (about 1fs teaspoon), and stir
lightly.
L
Beat until thick and lemon-colored
Gradually beat in
Blend in
4 egg yolks
V2 cup sugar
'h cup le mon juice
2 Ibis . grated lemon rind
Cook over hot water,
5 to 8 minutes.
stirring constantly, until thick, about
Stir in 1 tsp. butter
Cool and spread between layers of cake or use as filling for
Schaum Torte (meringue shell) .
May be stored in the freezer for several weeks, although the
flavor becomes "thin" after a week or two.
RIBBON C
Angel food cake
(loaf 10 x 5 x 3 inches )
1 pint strawbe rry ice cream
1 pint mint ice cream
1 pint whipping cream
1 tbl. sugar
tsp. vanilla
box ( 3 V. oz. )
shredded coconut
Cut cake lengthwise in three layers. Spread strawberry ice
cr eam between first layer and green mint ice cream between
second layer. (You may substitute your preference for
color and flavor of ice cream.) Place cake in freezer. Whip
cream; add sugar and vanilla, and blend. Frost top and sides
of cake with whipped cream. Cover with shredded coconut
and return to freezer until whipped cream is hard. Wrap
and store in freezer. Serve without thawing. One month
storage.
59
60
E 5 TARTS
Mix together in a saucepan
2 eggs, slightly beaten 'h cup ( V.. pound) butter
% cup lemonade concentrate 1 cup raisins (preferably dark
% cup sugar and light mixed)
Stir constantly over heat until mixture comes to a full boil,
remove from heat, and cool.
Just before spooning into tart shells
add, mixing lightly '
% cup chopped nuts 1 tsp. vanilla
Top with a spoonful of whipped cream, which may be deco­rated
with bits of cherry or walnut halves.
This amount will fill ten tart shells 1% inches in diameter.
Stores well in freezer up to one month. Add nuts and vanilla
after thawing.
E'fHEL'S COCONUT PEACH H
1 % cups rich biscuit mix
'h cup coconut, toasted
% cup milk
frozen peaches, partially
thawed
1 tsp. whipped cream,
or, ice cream
Measure 1% cups of rich biscuit mix in a bowl and stir in
1,4, cup toasted coconut. Add lJs cup of milk and mix. Place
mix on a floured board and knead about 10 strokes.
Pat out on a cookie sheet or the bottoms of a 9-inch square
pan. Bake in a hot oven (450°) about 20 minutes until
golden brown. Cut into squares, split, and butter lightly.
Cover lower half with frozen peaches, partially thawed.
Add top halves of squares; garnish with additional peach
slices and toasted coconut. A teaspoon of whipped cream or
soft ice cream will add eye-appeal, but is not necessary.
PN
Cook enough frozen de-veined shrimp to make about 3 cups
according to the directions on the package. Heat slowly,
stirring in :
1 can undiluted cream of mushroom soup
V.. tsp. nutmeg
1 tbl. sherry extract
or, V.. cup dry sherry wine
Drain cooked shrimp and stir into the sauce.
Serve on hot toast or heated rusks. Makes four servings.
E F
Time was when ice cream made a party all by itself. But to­day's
child - and his mother- want something extra.
Here are three ideas you might like to use:
1 qt. ice cream
Maraschino cherry
Marshmallow
·ce cream
Small lollipops
Currants or
chocolate bits
The ice cream man's body is
made from two balls of vanilla
ice cream. A marshmallow is
used for the head and a mara­schino
cherry is the hat. The
arms are made of small lollipops
and the buttons can be either cur­rants
or chocolate bits. Set the
"men" on a tray in the freezer
to harden, then slip the tray into
a large Polyethylene bag to store.
One quart of ice cream will make
four "men." Do not store more
than two weeks.
· e cream clo n
1 qt. of ice cream Round cookie or slice of
ice cream cones sponge or pound coke
gum drops or small
candies
To make an ice cream clown,
place a lar~·e scoop of ice cream
on a round cookie, or slice of
sponge, or pound cake. Make the
features with gum drops or other
small candies. Add an ice cream
cone for the clown's hat.
Make up the clown heads and
store in the freezer, covered with
Cellophane, Polyethylene, or foil.
Add the cones just before serv-ing.
ster egg ne
1 qt. ice cream Tinted coconut
Marianne shells
The Easter egg nest is a Marianne shell, that can be pur­chased
at the grocery store, lightly frosted so that the
tinted coconut will stick to it. The "eggs" are ice cream of
different colors and flavors, dipped with a melon ball cutter.
A round bowled measuring spoon may be used.
A variation of the Easter egg
idea is ice cream or sherbet mold­ed
in ring salad molds, frozen
very hard before removing from
the mold, and the hole filled with
fresh or frozen fruits.
61
62
E PIE AL
1 qt. ice cream 3 egg whites
1 cup mince meat 6 tbls. sugar
pie crust
Bake a 9-inch pie crust, or line a 9-inch pan with crumb
crust. Soften one quart of vanilla ice cream in the refrig­erator
for one hour.
Put ice cream in a bowl and stir in thoroughly 1 cup of
mince meat. Spoon mixture into prepared pie crust and set
in freezer to chill.
This may be prepared at any time, and wrapped for storage
if you wish.
Several hours before serving prepare a meringue frbm 3
egg whites beaten stiff, and 6 tablespoons of sugar, beaten
in until the meringue is smooth and glossy.
Swirl meringue over the pie, making sure it is well sealed
around the edges. Return pie to the freezer until 10 or 15
minutes before serving time.
Just before serving, place pie in the oven preheated to 450°
for 2 or 3 minutes until lightly browned. Watch it. Serve
immediately.
Not for the weight-watcher, but an elegant and delicious
special-occasion dessert. Makes eight generous servings.
1 or 2 tbls. instant coffee Y2 cup chopped nuts
1 tsp. vanilla, or, powdered sugar
rum extract pinch of salt
Angel cakes freeze very well and are nice to have on hand
for hurry-up use, because they require less defrosting than
butter cakes.
A real favorite is one made by adding 1 or 2 tablespoons
of instant coffee (to suit the taste), a teaspoon of vanilla
or rum extract, and a half cup of finely chopped nuts to the
angel cake just before the flour is folded in. This need not
be frosted, but a thin glaze made with powdered sugar and
water, with a good-sized pinch of salt and a generous tea­spoonful
of vanilla may be used.
package frozen corn 3 Ibis. chopped onion
package frozen peas and 1 can condensed cream of
carrots mushroom soup
1 package frozen succotash 10-15 slices (depending on
1 tsp. salt size ) frozen Canadian
~ tsp. pepper bacon, cut ~" thick
Place frozen blocks of vegetables in large shallow buttered
casserole. Sprinkle with salt, pepper and onion. Pour un­diluted
soup over vegetables and cover with foil. Place in
400°F. oven, 40 minutes. Stir vegetables to spread evenly
over bottom of casserole. Place frozen Canadian bacon on
top of vegetables and place uncovered in oven for 20 min­utes.
Makes 8 servings.
frozen food menus
SPECIAL OCCASION MENUS
N SGIVI G Dl ER
Whole Strawberries in Powdered
Sugar
Roast Turkey with Oyster Dressing
Sweet Potato Puffs
Corn on the Gob
Cranben y-Orange Relish
Mincemeat Pie
Lemon Chiffon Pie
Candied Fruit
Mints
Nuts
DING REHEARSAL ­E
Melon Balls with Chopped Mint
Filet Mignon
Green Peas
Frozen Cream Cheese F ruit Salad
Baked Alaska
R T OOTBALL GAME
Chili Con Carne
Tortillas
*Cabbage Slaw
Strawberry Tarts
AG PARTY
Wieners in Buns
Julienne Potatoes
Baked Beans
Fruit Punch
PICNIC
Fried Chicken
Bread and Butter Sandwiches
Macaroni Salad
Lemonade
Toasted Marshmallows
Brownies
Ice Cream Cones
COCKT IL PART
Assorted Bread Canapes
Cream Cheese Balls Rolled in Nuts
Shrimps on a Pick Dipped in Hot
Tomato Sauce
*
Pastry Shells Filled with Caviar
Sauteed Chicken Livers on Picks
Cheese Sticks
TEA PA TY
Petits. fours
Mints
Meringues
Nuts
*
Tiny Puff Shells Filled with
Chicken Salad
Prune Bread Spread with
Cream Cheese
Mulled Cider
BREA F STS
Grapefruit Juice
Scrambled Eggs with
Chopped Parsley
Bacon
Sweet Rolls
* Stewed Prunes
Cornmeal Pancakes
Fried Sausage Patties
Doughnuts
Peach-Raspberry Sauce
French Toast with Syrup
Canadian Bacon
Blueberry Muffins
*
Rhubarb with Orange Juice
Potato Patties
Fried Sausage Links
Toasted English Muffins
*Starred foods cannot be froz en or prepared from frozen foods.
63
64
UNCHES
Mixed Fruit in *Grapef r uit Halves
French Fried Potatoes
Ham
Hot Biscuits
* Orange Juice
Creamed Chip Beef on Waffles
Baked Apples
Coffee Cake
Cold Meat and Cheese Plate
Assorted Breads
Kidney Bean Salad
P each Betty
Chop Suey *o n Rice
Assorted Olive and Pickle Tray
Fruit Cup with Fresh Coconut
Almond Cookies
Chicken Po*t Pie
Asparagus Spears
*Vegetable Relish Plate
Cheese Cake
LUNC
Apricot Halves, Filled with
*Mint J elly
Br oiled Lamb Chops
Broi led Pineapple Wedges
Hot Yeast Rolls
Applesauce*
Fluffy Omelet
Nut Bread and Cream Cheese
EONS
Turkey a Ia King in Noodle Nests
Broccoli with Slive1·ed Almonds
Cranbeny S'iuce
Fruit Cake
* Frosty Fruit and Cottage Cheese Plate
Potato Chips
Iced Tea with Lemon Wedges
Chocolate Cake a Ia Mode
Clam Chow*d er
Cheese Plate
Crackers
Ice'Cream Cake Roll
DINNERS
Tomato Juice Cocktail
Braised Round Steak with Mushrooms
Broccoli with Peanuts
*Assorted Relish Tray
Hot Yea st Rolls Raspberry Sundae
*
Orange-* Ginger Ale Cockt11-il
Baked Chicken
Lima Beans with Red Pepper
Squash Hot Yeast Rolls
Plum Pudding with Hard Sauce
*
Grape Juice Cocktail
(Frosted Glass with Lime Slice)
Baked Ham Slice with Peaches
Peas with Pimiento
Fresh Vegetable Salad with
Blue Cheese
Cranberry Sherbet with
Pistachio Nuts
Angel Food Cake
*
Pork Loin Roast
Cream Style Corn
Baked Sweet Potatoes
String Bean Salad
Apple Pie with Cheese
Consomme*
Fried Rabbit Mashed Potatoes and
Gravy
Mixed Vegetables ':'Spinach Salad
Sponge Cake with Fruit and
Whipped Cream
Veal Birds* Broccoli Baked Corn
Orange· and *Grapefruit Slice Salad
Pumpkin Pie
Breaded F*is h Fillets Cauliflower
Green Peas
F r uit Salad
Lemon Tol'te Cookies
* Pot Roast with Vegetables
*Head Lett.uce Salad
Biscuits Honey Butter
Cherry Cobbler
Mushroom Soup with Crackers *
Baked Wild Duck with Pork Chops with Cranberry Stuffing
Orange Slice Garnish Candied Sweet Potatoes Lima Beans
Wild Rice Stuffing Brussels Sprouts Toasted Garlic Bread
Fruit Sherbet Cookies Strawberry Shortcake
*Starred food s cannot be fro zen or prepared from frozen foods.
@
Whinl9oot
HOME FREEZER
FOOD SPOILAGE
WARRANTY
WHIRLPOOL-SEEGER CORPORATION
Model No.-------------
Serial No.--------------
Whirlpool-Seeger Corporation will reimburse the original pu1·chaser for actual loss of
food by spoilage due to mechanical or structural failure or inoperation of a component
pa1·t of the RCA WHIRLPOOL Freezer, identified below. occurring within a period of
five (5) years from the delivery date of the Freezer to the premises of the purchaser,
subject to the fol1owing terms and conditions:
The liability of Whirlpooi-Seeger Corporation for payment of losses under this
Warranty shall not exceed a total of $200 .00.
Whil'lpool-Seeger Con>oration shall not be liable for any loss unless the same ex­ceeds
the sum of $5 .00, and then (1) only for the excess over and above $5 .00 but
not exceeding $200.00. or (2) in event payments have been made under this war­ranty
in respect to prior losses. t hen on ly fo1· so much of such excess as added to
said prior payments shall bring the total payments under this Warranty to $200.00,
being the total limit of Whirlpool-Seeger Corpo ration's liability hereunder as speci­fied
in the preceding lim itation.
Whirlpooi-Seeger Corporation sha ll not be liable for loss:
• Caused by natural spoilage, or spoi lage as a resu lt of manual disconnection of
electrical power within the described premises.
• Arising ft·om war, invasion, host ilities, rebellion, or insurrection.
Arising outside of the United States of America, its Territories and Possessions
and Canada.
Caused indirectly or directly by any riot or strike.
In the event of loss the purchaser agrees to notify the RCA WHIRLPOOL Dealer
within thirty (30) days of the date of the loss or damage becoming known to the
purchaser.
This RCA WHIRLPOOL Freezer is so constructed as to maintain food preserving tem­perature
for a period of forty-eight {48) hours following failure of e lectric power·. In
the event it fails to do so, t his Warranty applies.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Report claims to your
RCA WHIRLPOOL dealer
WHIRLPOOL-SEEGER CORPORATION • St. Joseph, Michigan
FIVE-YEAR PROTECTION POLICY
Purchaser-------------------------------------------------------------------------------------------------
NAME STREET ADDRESS CITY STATE
Model No. Serial No. Date of Purchase-- -----------
Purchased From City State-----------
DEALER'S NAME
(limited to the Un ited Stoles, the
We hereby certify that the RCA WHIRLPOOL appliance identified
above has been t horoughly tested at our factory and approved as
meeting our h igh standards of quality and being free f rom defects in
material or workmanship.