|
|
small (250x250 max)
medium (500x500 max)
Large
Extra Large
Full Size
Full Resolution
|
|
DEAR HOMEMAKER: ~oct".,-~ ~)( fo\0 Hfo~O sh This book has been planned to help you enjoy the features of your new Hotpoint Food Freezer and Combination Refrigerator-Freezer to the fullest. Your new appliances give you convenience and ease in meal preparation never before possible. You can serve your family better meals, more economically, with less effort on your part. The Hotpoint Food Freezer and Combination Refrigerator-Freezer are the products of the thorough engineering and superior workmanship that have established Hotpoint's outstanding position in the electric appliance field. The material in this booklet has been prepared by Hotpoint Institute, the Home Economics Division of Hotpoint Company. Every suggestion, recommendation and recipe is the result of thorough testing in the Hotpoint Kitchens. We are proud to welcome you to the millions of Hotpoint appliance users. We know you will find new pleasure in your Refrigerator and Freezer as you learn to use its many features. SrECIAL COLLECTIONS & RARE BOOKS WAI HJI. C\ JNTON jAt"KSON LltJKARY Ttit- UNtVLK!>In llt NORTH CAKOI.INA AT GIU·~N!tKOKO 110\H u:o,O:VUCSPt\.\1PIIIE"I::, G1Jl. of Paul HL-ssiiO(! ~(J(I:! Cordially yours, ~~~1~ HOTPOINT HOME ECONOMICS INSTITUTE l 'i ~7 THE HOTPOINT COMBINATION REFRIGERATOR-FREEZER PAGE Why Your Refrigeracor is a True Combination Refrigerator-Freezer . The Fresh Food Compartment. The Food Freezer . Defrosting the Food Freezer .. . ... . . . Cleaning and Care of the Refrigerator-Freezer . Vacations .. 3 4 8 9 11 12 PAGE Discarded Refrigerators .. EP18 Refrigerator-Freezer . .. . .. .. . . Refrigerator Recipes ... THE HOTPOINT FREEZER Freezer Management . Features of Your Hotpoint Upright Freezer ..... Features of Your Hotpoint Chest-Type Freezer ...... . . Freezer Facts . . . .. Ten Rules for Successful Preparation and Freezing of Foods .. ..... . ..... . Refreezing Foods that have Thawed . Vegetables . . . . . ...... . Frozen Vegetable Cookery. Fruits. Frozen Fruit Treats . Mears. Game. Reference Chart for Roasting Unfrozen Mears .... Fish .. Poultry .. Reference Chart for Roasting Unfrozen Poultry . Cooked Foods . . . Pasrry . .. Cakes and Frostings ... Cookies . Ice Cream and Other Desserts .. . 12 12 14 lH 18 21 22 23 25 26 30 31 35 36 37 38 39 40 41 42 43 lj lj 46 47 Breads . Eggs .. . . . . . . . . 4H Dairy Products . Lunch Box Ideas .. Salads . . .. . . . Freezer Meals .. Containers for Packaging . Freezer Wrappings .. 50 . . . . . . . . . 51 52 53 54 5H 59 Maximum Storage Periods . . 62 Refrigerator and Freezer " Know-How" 64 Warranty . . . .. .. . . . 65 'tv 2 introducing the + combination refrigerator-freezer Your new Hotpoint Combination Refrigerator-Freezer-with its True Food Freezer, roomy Fresh Food Compartment and handy Super-Stor Door Shelves-offers Refrigerator convenience, quality and efficiency at its very best. Learn the important facts about the features found on your Combination Refrigerator-Freezer (features will vary with different models) by following these simple instructions for use and care. If you have a Hotpoint EP18 model Refrigerator-Freezer, refer to pages 12 and 13 for special information on that model. BEFORE YOU ADD THE FOOD .. . Remove all shipping paper and cardboard, and give the Refrigerator a good cleaning. To remove any adhesive that might be left from the packing tape, use warm, sudsy water or alcohol. Rinse and wipe dry. Wash the Food Freezer, ice cube trays, shelves, walls, Super-Stor Door Shelves, vegetable pans and the exterior with a baking soda solution (1 tablespoon of soda in 1 quart of warm water). Rinse and wipe dry. LOCATION .. . Your new Refrigerator-Freezer brings greater ease to the every-day tasks of meal preparation and food storage, because of the many features built into this new appliance. For most convenient use of your new Refrigerator, place it where it can give you the most efficient service. It is desirable to have a base cabinet next to the latch handle, for loading and working space. Allow four inches "on one side or above the Refrigerator for ventilation. To insure satisfactory performance your Refrigerator should never be operated in an unheated location in cold weather. ROLLERS ... Rollers are provided on several models to make the Refrigerator easy to move for cleaning and decorating. These rollers are normally in the locked position when the Refrigerator is in place. They are controlled by a lever, located in the center of the Refrigerator beneath the base panel. To move the Refrigerator, release roller locks by moving the lever to the left with the hand or foot. Then pull Refrigerator straight out. When cleaning is finished or Refrigerator has been moved to desired location, lock rollers by moving lever to the right as far -as it will go. Check to see if your Refrigerator rests firmly on all four corners. If not, it is adjustable. Open Refrigerator door. Remove the base panel by grasping each end and lifting up. Then adjust by turning the leveling legs or rollers located at each front corner of the cabinet. Replace panel. WHY YOUR REFRIGERATOR IS A TRUE COMBINATION REFRIGERATOR-FREEZER Your Hotpoint Combination Refrigerator-Freezer is exactly what its name implies-a true freezer and refrigerator combined in one handsome cabinet. It has two compartmentseach is entirely insulated from the other, and has its own insulated door and cooling system. The Food Freezer is designed for freezing fresh foods and storing frozen foods, and operates at near-zero temperatures, depending on the Temperature Control setting. For defrosting the Food Freezer, refer to pages 9 and 10. The Fresh Food Compartment can be controlled to maintain a food temperature of approximately 40°F. (A somewhat lower temperature may be reached by turning the Temperature Control to a colder setting.) The Coldcoil, located at the top rear of the Fresh Food Compartment, provides proper temperature and humidity conditions in the cabinet, regardless of the outside temperature. This combination Refrigerator-Freezer is regulated by one Temperature Control. The setting of this control dial determines the temperature in both the Fresh Food Compartment and the Food Freezer. For example, when the Temperature Control is adjusted so that the temperature in the Freezer is lowered, the temperature in the Fresh Food Compartment will be reduced, also. However, the temperature in the Fresh Food Compartment will never go as low as freezing. Frost-Away, automatic defrosting of the Fresh Food Compartment, is one of the important conveniences of this Refrigerator. The Coldcoil, located in the top rear of the Fresh Food Compartment, automatically defrosts during each cycle. The fine film of frost which forms on the Coldcoil melts, and drains into the trough at the back of the cabinet. It then passes through a drain tube in the back wall of the Refrigerator, and into a pan below where it is evaporated. 3 4 the fresh food compartment SAFETY DOOR LATCH . . . All Hotpoint Refrigerators feature a safety door latch that can be opened from either the outside or inside. TEMPERATURE CONTROL . .. The single dial, which controls the tern-, perature of both the Fresh Food and Freezer Compartments, is located on the upper left wall of the Fresh Food Compartment. This clearly marked dial has nine settings with ''1'' the warmest position and "9" the coldest and an " oFF" position to offer you the flexibility you desire. Since temperature and humidity conditions and personal preference vary greatly, we recommend that you set the Cold Control Dial at the number "5" position. Then after using the Refrigerator, adjust the dial to a warmer (toward position "1 ") or colder setting (toward position "9") to determine the setting that is best suited to your needs. INTERIOR LIGHT . . . Located on the upper left wall of the Refrigerator, the interior light is enclosed in a nylon or glass shield (depending upon model) . This shield may be removed tO replace the lamp by pulling the shield forward and out. If the lamp should burn out, a replacement may be purchased from your Hotpoint Dealer. Snap shield back into position when_lamp has been replaced. SHELVES .. . The shelves in your new Hotpoint Refrigerator are made of sturdy rust-proof aluminum or corrosion resistant steel. There are two types of shelves: sliding, adjustable shelves which pull out on nylon guides; and fixed shelves. The type of shelf varies with the model. The shelves are removable. To remove the sliding shelves, lift up and out. Return sliding shelf to Refrigerator by placing prongs on rear of shelf into desired support and by setting the shelf on the notched supports at the front of the cabinet so the shelf is level. To remove fixed shelves, lift up and pull out. HALF SHELF ... located above the top shelf. To remove the half shelf for cleaning, disconnect the supporting bracket on the left side where it joins the liner top. Lift shelf out. MEAT, FISH AND POULTRY STORAGE .. . A convenient glass meat dish has been provided in several Refrigerator models. This meat dish should be placed on one of the lower shelves and not on the top, half shel£ Meat, fish and poultry may be stored for short periods in the Fresh Food Compartment. For longer storage, wrap in moisture-vapor-proof material and store in the Freezer Compartment. The large Freezer in your Hotpoint Combination Refrigerator-Freezer allows you ro buy weeks in advance and store these items conveniently for future use. The quality of the meat, the length of time it has been in the market, method of preparation and handling effect the length of storage time in the Fresh Food Compartment of your Refrigerator. You will find the following recommendations helpful as a general guide. Variety meats, as liver and kidney, ground meats, chicken and fish should be wrapped and stored in the Fresh Food Compartment for one day. Roasts, steaks and chops may be stOred for 3 to 4 days. Luncheon meats, frankfurters and link sausage may be kept for the same length of time. Cured meats, bacon and ham may be stored for a week. To be assured of maximum quality and flavor, any of the above items which are to be kept for a longer period of time should be stored in the freezer. SPLIT SHELF .. . The top shelf in several Refrigerator models is split in the center to give added flexibility in food stOrage. To remove the left half of the shelf, lift up in center and our. To replace the shelf, insert prongs on left side of shelf into openings on the cabinet liner and press shelf firmly into place. The right section of the split shelf may also be removed, if desired, by disconnecting the supporting bracket in the center where it joins the cabinet liner and lifting up and out. DIVIDED SHELF .. . The lower shelf in some models is divided into two half-width shelves to provide more flexibiliry of storage space in the Fresh Food Compartment. The two halves can be combined into a full-width shelf, if desired, or one half may be stored underneath the other to make room for extra large items. To provide this extra space, lift up the right-hand half of shelf and slide it under the other on the special slides provided. In this position, the lower half may be pulled part way out and used as a sorting she!£ GLASS SHELF .. . Made of heavy glass, the bottom shelf also acts as a cover for the vegetable pan (or pans). Occasionally, this shelf needs to be removed and carefully washed in warm, not hot, sudsy water. To remove this glass shelf for cleaning, first pull out both vegetable pans. Lift glass shelf up and out. 5 • VEGET AB.LE STORAGE ... Special high humidity makes the two vegetable pans an ideal place to store most fruits and vegetables so that they retain their garden-fresh flavor and moisture for days. Most vegetables and all fruits, except berries and bananas, may be stored here. Each pan slides in and out on special guide rails under the glass she!£ Before storing vegetables, remove the parts that won't be used. Keep excess moisture out of the bottom of vegetable pan. BIG BIN DOOR SHELF ... For added convenience, several Refrigerator models feature a large compartment as the lower portion of the door. The Big Bin Door Shelf provides a fullwidth polystyrene vegetable crisper plus additional space for bottle storage or for irregularly shaped packages. You'll find the Big Bin is the perfect place to store large items within fingertip reach. The showcase vegetable crisper will hold up to two-thirds of a bushel of fresh fruits and vegetables and you'll find its generous size makes stOrage of those long items, as rhubarb and celery, an easy matter. A special full-width half-depth shelf has been provided in the cabinet tb give you extra storage above the vegetable crisper. As this half shelf extends out over the vegetable crisper when the door is closed, large, bulky items should be placed in the back section of the Big Bin Door Shelf rather than in the place provided for the vegetable crisper. Also, the clear plastic cover on the vegetable crisper should be closed securely before the outer door is closed. Since the Big Bin Door Shelf occupies the entire loV:'er portion of the cabinet when the door is closed, the floor of the cabinet should be kept free of food items. The Big Bin offers year 'round food stOrage flexibility. During the winter months, bottles might be stored on the top shelf and "in season" fruits as oranges and grapefruit stored in the Big Bin. During the summer months, a large watermelon might be stored on the top shelf, while milk and summer beverages, right in their serving pitchers, could be stored in the Big Bin. SUPER-STOR DOOR SHELVES . . . Extra storage space for often-used items is provided by the convenient Super-Stor Door Shelves. Here, within fingertip reach, is the proper place for small jars, cans, bottles and food cartons. Also located on the door in some models is the Dairy Stor, with a cheese keeper, the Butter Bin and the egg rack which is conveniently located at the cop of the Dairy Stor. The egg rack is easily removed for cleaning. TALL BOTTLE ZONE .. . The roomy top shelf of your new Refrigerator-Freezer provides space for tall bottles and extra large items. Most gallon and half-gallon containers, or tall soft drink bottles may be stored here. Wipe milk, cream and beverage bottles with cloth before storing. BUTTER BIN is located on the inside of the door as part of the Dairy Stor. There are two types, depending on your model. Spread Controlled Butter Bin ... For convenient storage of butter at spreading consistency, a temperature control dial has been provided. The dial may be turned to vary spreading consistency. Try setting the dial in a vertical position at first, then adjust toward "WARMER" or "coLDER" to suit your wish. Because the temperature in the Butter Bin is higher than in the Fresh Food Compartment, butter should be stored here only three or four days. Unheated Butter Bin ... Located on the door, this compartment provides a convenient place to store butter at refrigerator temperature. The compartment is covered so butter will not absorb food odors. CHEESE KEEPER ... Located to the left of the Butter Bin on some models, this feature is designed for convenient storage. Wrap cheese (or leave in its original wrappings) and place in cheese keeper. This compartment may also be used for other door shelf items. AUTOMATIC DEFROSTING ... All Combination model Refrigerator-Freezers feature automatic defrosting of the Fresh Food Compartment. All models dispose of the defrost water automatically. some foods keep hP.~t. at room tern erature Bread will stale more rapidly in the Refrigerator than in the bread box, according to recent research. To prevent this, it can be stored in the Food Freezer where it will keep fresh for a year. The bread can be easily toasted from the frozen state. Bananas, of course, will become unpalatable if stored in the Refrigerator. Many canned and bottled foods also store well at room temperature so they need not take valuable space in your Refrigerator. 7 8 t n~ f ()d freezpr This special compartment, which offers zero storage, sets your Hotpoint Refrigerator apart as completely modern. In most models, the Freezer is found at the top of the Refrigerator cabinet. In the Eye-Hi Combination Refrigerator-Freezer, the large True Food Freezer is placed at the bottom. The Temperature Control for the Food Freezer is the same :.::::::~oom:ro1 used to regulate temperatures in the Fresh Food ComP'""""-"" · To freeze foods, normal Cold Control setting need not be changed. FROZEN FOODS ... This Food Freezer makes it possible for to keep a generous supply of frozen food available for your family meals. Or, if you own a large Food Freezer, you may find that it is convenient for you to keep a working supply of frozen foods in your Refrigerator Food Freezer. Commercially frozen foods should not be allowed to begin thawing, but should be placed in the Food Freezer when still solidly frozen. Then they will retain their original freshness. For most efficient freezing, place foods to be frozen as close to as many freezing surfaces as possible - the top, bottom or side walls of the Freezer liner. For best freezing results, no more than 5 pounds per cubic foot Freezer volume should be frozen at one time. For complete freezing information, refer to the freezing sectio~ of this book. SHELVES IN FREEZER DOOR ... In some models, two shelves will be found on the Freezer door. The lower shelf is ideal for storing small cans and small packages of frozen foods. Ice cream placed here will have a good consistency for serving. The upper Freezer door shelf is especially designed to hold frozen juice or fruit cans. Placed horizontally in this rack, the cans can be easily removed. In the Eye-Hi Refrigerator-Freezer, a Frozen Food Rack is found just below the juice rack. To add or remove foods, lift rack up, then tilt to stop position. ICE CUBES . .. The trays should be filled three-quarters full and, for quick freezing, placed on the bottom of the Freezer. Extensions on tray dividers make it easy to stack ice cube trays on top of each other. In the Eye-Hi Refrigerator-Freezer, the trays should be placed on the freezing shelf at the top of the Freezer. Additional trays may be purchased from your Hotpoint Dealer. STEP-UP SHELF (found on certain models) makes ice cube tray storage convenient. To remove shelf for cleaning or for storing large packages, lift shelf up at the back and pull out. ICE CUBE TRAYS .. . Thanks to Hotpoint's quick, easy action ice cube trays with a built-in operating lever to free the cubes, there·~ no need to melt ice cubes under running water when you're trying to remove them. Just place the tray on a flat sur-face and lift the lever slowly. When completely raised, remove cubes and grid. Remove as many cubes as you wish - then return unused cubes (without the grid) to the Freezer. If you are going to need an unusually large supply of ice cubes, freeze a supply ahead of time and store them in a container in the Food Freezer. The ice cubes won't stick together if you remove them from the trays quickly without using water and put them in the container before they begin to melt. TO CLEAN ICE TRAYS ... Use warm or hot tap water only with baking soda, if desired. Do not use boiling water, soaps, detergents or scouring aids. Making Frozen Salads and Desserts .. . The ice cube trays can also be used for freezing many different types of salads and desserts. The desserts will have a smooth texture because they freeze rapidly at the low temperature in the Food Freezer. P. r ~t tha f As you use your Refrigerator-Freezer, the Food Freezer will gradually collect frost. It collects both on tb.e inside, where you can see it, and on the outside of the lining of the Freezer, where it is hidden by insulation. The inside frost may be either scraped or melted off, but the outside frost is removed only by melting (complete manual defrosting) . In most climates with moderate usage, complete manual defrosting should not be = required more than once a year - in addition to periodic scraping when frost formation interferes with the use of the Freezer. If the Refrigerator-Freezer is given heavy use under c~nditions of high temperature and high humidity, it is pos-stble that complete defrosting might be necessary more often. 9 10 '.. . Scraping ... Because of the low temperature, the first frost which collects on the inside will be light and fluffy. This may be scraped off with a plastic scraper (similar to a car windshield scraper), a pancake turner, or even the edge of a baking sheet. Place a pan or baking sheet on the bottom of the Food Freezer to catch the frost when scraping the top. This scraping will postpone the need for complete defrosting. Caution: Avoid using a knife or sharp pointed instrument that might damage the walls of the Freezer. COMPLETE MANUAL DEFROSTING The Freezer of your Hotpoint Refrigerator-Freezer requires periodic manual defrosting. The Freezer does not defrost automatically because the temperature rise resulting from automatic defrosting affects frozen foods adversely. The Freezer of the Hotpoint Refrigerator-Freezer is separate from the Fresh Food Compartment, is not affected by use of the Fresh Food Compartment and thus collects frost much more slowly than in a conventionally designed Refrigerator. For complete manual defrosting: 1. Remove all frozen food, ice trays and the Step-Up Shelf (lift back of shelf up and pull out). Packages of frozen food may be wrapped to· gether in newspaper to keep cold. 2. Turn the unit off by moving the Temperature Control dial to the "oFF" position. 3. Place large pans of warm water in the Food Freezer. As they cool, re· place with more warm water. Defrosting will be faster if you leave the Freezer door open. 4. Wipe up defrost moisture. 5. The coils which cool the Food Freezer retain frost and ice the longest. This drains away through a tube which leads into the trough in the Fresh Food Compartment. Wait for all wate1' to drain through the tube before turning on the Refrigerator. 6. As soon as draining stops and all the visible frost is removed, clean Freezer Compartment with baking soda solution. Dry out the surface of the Freezer. 7. Turn the unit on by setting the control dial at the desired position. 8. Return the frozen food, ice trays and Step-Up Shelf to the Food Freezer. Portable Defrosting Mechanism ... There are a number of these on the market. These mechanisms are worked by a clock which shuts off the Refrigerator for several hours each night. Such a device is not recom· mended on these models. It will partially defrost the Food Freezer, may harm frozen foods stored there and will gradually form a hard layer of ice on the floor of the freezer. cleaning and care of the refrigerato -freezer THE EXTERIOR ... The beautiful Calgloss finish on the exterior of the Refrigerator is exclusive on all Hotpoint appliances. This baked-on finish has the advantage of color retention as well as resistance to marring, scratching and chipping. When cleaning the exterior, wash with mild suds and water, rinse with clear water and wipe dry. Then polish with Horpoint Polish (available from your Horpoint Dealer). Do not UJe scouring powder or harsh abrasive cleansers in cleaning. This is particularly important in the care of the brushed aluminum door trim found on some models. Several model Horpoint Customline Refrigerators have a handsome brushed sarin chrome finish. To clean this finish, follow above procedure. If you prefer, mineral oil may be used in place of Hotpoint Polish. Apply a small amount of mineral oil on a damp clorh and rub over surface. As the models with the brushed sarin chrome finish are built-in, the upper and lower marching vents should be cleaned occasionally with a vacuum cleaner attachment. Note: The rubber suction cups on some towel racks, etc., are made of a rubber which has a high sulphur content. Sulphur will stain the finish of the Refrigerator. Also, if such objects are fastened to the Refrigerator with glue, a permanent mar will result. THE FRESH FOOD COMPARTMENT ... This should be thoroughly cleaned regularly. Remove all food and shelves and wash the walls of the cabinet with a solution of 1 tablespoon baking soda in 1 quart warm water. Wash shelves and replace. Occasionally, clean under side of shelves with a stiff brush. When spillages occur, wipe them up promptly. Mild suds and water may be used and should be followed by a baking soda solution rinse. THE DOOR GASKET ... Wash the gasket-or sealing strip-around the inside of doors in borh compartments with mild suds. Rinse with clear warm water and wipe dry. REFRIGERATING MECHANISM . . . The Horpoint Thriftmaster® sealed unit has been permanently lubricated ar the factory. You will never have to oil ir. For atrention or service, call your Hotpoint Dealer. Give him the model number which is found directly behind the base panel. To remove the base panel, open Refrigerator door, lift panel up and our. CONDENSER ... located on the rear of the cabinet. Good refrigeration depends on ventilation through the condenser, so be sure that nothing falls behind the Refrigerator or obstructs the space above the condenser. IF ELECTRIC CURRENT FAILS ... Keep the Fresh Food Compartment door closed as much as possible. Do not open Food Freezer. If the shut-off lasts for several hours, dry ice may be obtained from a locker or ice plant and placed in the Freezer to protect the frozen food. 0 0 lh I IIIIIHI v 11 VACATIONS ... For a short absence, allow the Refrigerator to operate at normal Temperature Control setting. This lets you store food for use when you return. For a long vacation, you may not wish to have the Refrigerator-Freezer co,ntinue to operate. Disconnect the electric cord from the wall outlet and remove all food from both compartments. Follow Manual Defrost procedure (page 10). Clean interior thoroughly and leave doors ajar to allow room air to circulate in the cabinet. DISCARDED REFRIGERATORS ... The tragedies involving children accidentally locked in old ice boxes and Refrigerators can be eliminated if the door is removed from the unused box. This is done by unscrewing the hinges and discarding the door. EP 18 refrigerator-freezer The newest member of the Hotpoint Refrigerator line is the EP18 Combination Refrigerator-Freezer. This model combines 7.3 cubic feet of Freezer storage below with 11.1 cubic feet of fresh food storage up top. This upside down arrangement puts those frequently used fresh food items within easy reach and the less frequently used Freezer below. Your new Hotpoint EP18 Refrigerator is designed to provide the maximum in convenience, flexibility and capacity. DOORS ... The two outer doors provide easy access to either compartment. The upper door is designed with a safety latch so that it may be opened easily from either the outside or inside. The lower or Freezer door has a similar latch and is opened by pressing the convenient foot pedal at the front of the cabinet. * TEMPERATURE ·CONTROLS ... The EP18 Refrigerator-Freezer is provided with two Temperature Controls for proper temperature adjustment in either compartment. The Temperature Control in the fresh food compartment is located in front of the interior light and is numbered from 1 to 9, with 9 being the coldest setting. Since temperature and humidity conditions and personal preferences vary greatly, we recommend that the Fresh Food Compartment Temperature Control be set at the 5 position and adjusted to a warmer or colder setting as needed. Since the Fresh Food Compartment Temperature Control works independently, this control may be turned to the "oFF" position while the Freezer will continue to operate. You may wish to use this feature if you plan to be away on vacation and would like frozen foods available when you return. The Temperature Control in the Freezer Compartment is located behind the base panel. To remove base panel, open Freezer door and lift panel up and out. The Freezer Temperature Control is marked from "Normal" to "Colder". We recommend that the Temperature Control be set at "Normal" and then adjusted to a colder setting, if desired. BIG BIN DOOR SHELF . .. This Refrigerator features the popular Big Bin Door Shelf For specific information on this feature, refer to page 6. In this particular model, however, an 8-inch space has been provided at the rear of the cabinet for added storage space. You will notice that there is a slight indentation at the bottom of the cabinet liner. When foods are stored in this area, care should be taken that they do not extend in front of this indentation in order that sufficient space is allowed for the Big Bin Door Shelf when the door is closed. FREEZER . . . Frozen foods may be stored in either the baskets or the handy door racks. To add or remove foods from the door rack, lift rack up and forward. One door rack has been especially designed to hold frozen juice or fruit cans. Cans are dropped in at the top and removed from the bottom. In the EP18 Refrigerator-Freezer, the ice cube trays should be placed on the freezing shelf at the top of the Freezer. To freeze foods, place them in the bottom of the lower basket. DEFROSTING .. . All Hotpoint Combination Refrigerators feature automatic defrosting of the Fresh Food Compartment. However, the Freezer Compartment will require occasional manual defrosting. Follow the directions for the scraping method of defrosting described on page 10. CONDENSER . . . The condenser is located between the inside and outside walls of the Refrigerator. Its natural heat may make the exterior feel warm to the touch. This condition is normal. REFRIGERATOR MECHANISM ... Because this Refrigerator contains two cooling systems with two motor-compressors, the noise level may be somewhat higher than smaller single motor-compressor Refrigerators. For use mzd care information on other features, refer to page 4. 13 14 refrigerator reci es 2 cups sifted all-purpose flour 1 teaspoon baking powder ~ teaspoon salt 'V3 cup shortening 'V3 cup butter ~cup brown sugar, firmly packed Y2 cup granulated sugar 1 egg 1 teaspoon vanilla ~ cup chopped nuts 2 cups boiling water ~cup sugar 1 tablespoon salt 2 tablespoons shortening 2 cakes dry or compressed yeast V.S cup warm water 2 eggs, beaten 7 to 8 cups sifted all-purpose flour 2 tablespoons unflavored gelatin I~ cups cold water 2 squares unsweetened chocolate, melted I cup evaporated milk 1 cup sugar 1 teaspoon vanilla 1 cup heavy cream I Angel Food Cake, cut in l-inch cubes 1 cup chopped black walnuts (or other nuts) REFRIGERATOR COOKIES Sift flour, baking powder and salt together. Cream shortening and butter together; add brown and granulated sugars; cream until fluffy. Add egg and vanilla; beat thoroughly. Add nuts and dry ingredients. Mix well. Divide mixture into 2 equal pares; place on waxed paper and shape into rolls about 1 Y2 inches in diameter. Wrap in waxed paper. Chill several hours. Cut into slices Ys-inch thick. Place on ungreased baking sheet. Bake in 425 °F oven for 5 to 7 minutes. Cool on cake rack. Store when cold. Yield: About 5 dozen cookies. Note: If desired, one of the rolls of cookie dough may be wrapped for freezing, placed in the Freezer Compartment and frozen for future use. REFRIGERATOR ROLLS Stir boiling water, sugar, salt and shortening together and cool until lukewarm. Soften yeast in lukewarm water and stir into mixture. Add beaten eggs. Stir in 4 cups of flour and beat until smooth. Stir in remaining flour to make fairly stiff dough. Place in greased bowl, grease top of dough, cover with waxed paper and place in Refrigerator. This dough will keep 6 to 7 days. To bake rolls: Shape desired number, place on greased pans and let rise until double in bulk (1 to 1Y2 hours). Bake 15 to 20 minutes in 425 °F oven. Yield : 4 dozen rolls. BLACK WALNUT DELIGHT Soften gelatin in Y2 cup of the cold water. Combine melted chocolate, evaporated milk, sugar and remaining water in saucepan. Switch to HIGH until boiling; switch to LOW and cook until smooth. Add softened gelatin, stirring until dissolved. Add vanilla. Chill in Refrigerator until mixture begins to gel. Whip cream; fold into chocolate gelatin mixture. Fold in cake and nuts. Pour mixture into Angel Food Cake pan. Chill in Refrigerator until firm. Yield: About 12 servings. ALASKAN ANGEL FOOD Preheat oven to 450° F. Cut Angel Food Cake horizontally to make three layers. Beat egg white to foamy stage and gradually add sugar. Continue beating until egg whites form stiff peaks. Cut each pint of ice cream lengthwise into five layers and place chocolate ice cream between bottom two cake layers and strawberry ice cream between top two layers. Place cake on baking sheet and frost with meringue. Bake 5 to 6 minutes. Serve immediately. Yield: 8 servings. FRUITED BREAKFAST BUNS Heat Y2 cup water to boiling on HIGH; stir in orange juice, sugar and salt and cool to lukewarm. Dissolve yeast in mixture; add 1 Y2 cups flour and beat until smooth. Mix in butr.er, egg white and remaining flour. Knead dough 10 minutes and let rise until double in bulk ( 1 Y2 hours). Knead again, working in fruit and almonds. Form into balls about 1Y2 inches in diameter. Place in greased 8-inch square pan; cover with waxed paper and store in refrigerator overnight. Just before baking, snip cross in center of each bun and brush with melted butter. Bake in 400 °F oven 25 minutes. Fill in cross with frosting of confectioners' sugar and water. Yield: 16 buns. STRAWBERRY-MARSHMALLOW ROLL Beat egg yolks until thick and add sugar slowly, beating constantly. Add cold water and vanilla; beat well. Sift flour, salt and baking powder together. Add to liquid mixture; beat 1 minute on low speed. Add melted butter. Fold in stiffiy beaten egg whites thoroughly. Grease shallow baking pan (10Y2 x 15Y2-inches); line bottom with waxed paper and grease. Pour in cake batter and bake in 375oF oven 15 to 18 minutes. While cake is baking, whip cream; fold into cut marshmallows and sliced strawberries; chill. Remove cake from oven and turn out on cloth which has been wrung out of hot water and sprinkled with granulated sugar. Working quickly, remove paper, spread with strawberry-marshmallow mixture and roll. Wrap in original cloth until cool. Yield: 1 roll. 1 large Angel Food Cake 6 egg whites ¥J cup sugar 1 pint strawberry ice cream 1 pint chocolate ice cream Y2 cup water Y2 cup orange juice 2 tablespoons sugar 1 teaspoon salt 1 cake yeast 3 cups sifted flour 14 cup melted butter or margarine 1 egg white, stiffly beaten Y2 cup mixed candied fruits 1,4 cup chopped blanched almonds Confectioners' sugar Water 3 eggs, separated % cup granulated sugar 1,4 cup cold water 1 teaspoon vanilla 1 cup sifted cake flour 1,4 teaspoon salt 1 teaspoon baking powder 14 cup ·melted butter or margarine 1 Y2 cups sliced strawberries 16 marshmallows, quartered 1 cup heavy cream 15 23,4 cups sifted all-purpose flour Y.. teaspoon soda Y.. teaspoon salt 1 cup shortening Y2 cup brown sugar, firmly packed Y2 cup granula,ted sugar 1 egg, beaten 1 Yz tablespoons grated orange rind 2 tablespoons orange juice Y2 hp chopped pecans 1 package lime-flavored gelatin 1 (No.2) can crushed pineapple 1 cup sour cream (11z pint) 1 cup chopped nuts 2 packages lemon gelatin 4 cups hot tomato juice V2 teaspoon salt 1 tablespoon Worcestershire sauce Y.. cup vinegar 1 teaspoon grated onion 1 cup small macaroni rings, cooked Yz cup finely chopped celery Vl cup chopped stuffed green olives Vl cup pickle relish 1 (4Vl-ounce) can whole, cleaned shrimp Yz garlic clove, finely chopped Yz cup salad oil 1 cup tomato wedges 2 quarts salad greens, torn into pieces Y2 cup crumbled blue cheese 1 teaspoon salt Ys teaspoon pepper 1 Yz teaspoons Worcestershire sauce 1 can anchovy fillets, cut in Y..-inch pieces 1 egg (raw) Vl cup lemon juice, unstrained 1 cup toast cubes 16 ORANGE PECAN REFRIGERATOR COOKIES Sift flour, soda and salt together. Cream shortening, add sugars gradually; cream together. Add beaten egg, orange rind and orange juice. Add sifted dry ingredients and chopped nuts. Shape into rolls 2 inches in diameter; wrap in waxed paper. Chill in refrigerator several hours or overnight. Slice thin; bake on ungreased baking sheet in a 4oo•F oven 10 minutes or until lightly browned. Yield: 6 dozen cookies. LIME-PINE RING Follow directions on package of gelatin using juice from the pineapple plus enough boiling water to dissolve gelatin. Cool until partially set. Beat in sour cream. Fold in nuts and crushed pineapple. Chill in Refrigerator until set. Serve on lettuce or greens. Yield: 6 servings. SHRIMP TOMATO ASPIC Dissolve lemon gelatin in hot tomato juice; add salt and cool slightly. Add Worcestershire sauce, vinegar and grated onion; chill. When mixture is partially set, add remaining ingredients and pour into oiled ring mold. Place in refrigerator until firmly set. When ready to serve, unmold on crisp salad greens. Yield: 8 servings. CAESAR SALAD Combine chopped garlic and salad oil; let stand 1 hour. Place chilled tomato wedges and greens in large salad bowl; sprinkle with cheese, salt, pepper, Worcestershire sauce and anchovy fillets. Break raw egg over vegetables; add lemon juice. Strain garlic from oil; add oil to vegetables and toss lightly together until egg is blended. Sprinkle toast cubes over top and serve immediately. Yield: 6 to 8 servings. Note: A combination of lettuce, romaine, water cress, endive and spinach leaves makes a delicious salad. BEAU-CATCHER PIE Combine chocolate pudding mix, cinnamon and instant coffee. Gradually add half of milk. Heat to boiling on HIGH; switch to LOW and cook 1 minute, stirring constantly. Cool. Add remaining milk to butterscotch pudding mix. Heat to boiling on HIGH; switch to LOW and cook 1 minute, stirring constantly. Cool slightly; fold in half of shaved chocolate. Arrange chocolate pudding in bottom of baked pie shell. Place the 9-inch circle of baked pastry over chocolate layer. Cover circle of pastry with butterscotch pudding. Chill. Just before serving, spread whipping cream over top; sprinkle with remaining shaved chocolate. Yield: 6 to 8 servings. SOUR CREAM DRESSING Combine all ingredients; mix thoroughly. Serve on salad greens, vegetable salad or cole slaw. Yield: 1Y2 cups dressing. CLAM APPETIZER DIP Rub a small mixing bowl with the garlic clove which has been cut in half Place all remaining ingredients in the bowl; blend well. Store in refrigerator to mellow flavors and remove from refrigerator to soften before serving. Serve as a dip for crackers, potato chips or raw cauliflower buds. Note: If a thinner dip is desired, more clam broth may be added. GRAPES ALA CREME Wash and stem grapes. Drain well and combine with sour cream. Divide into individual dessert dishes. Chill several hours. To serve, top with a fine sprinkling of brown sugar. Yield : 4 to 6 servings. STEAK DIANE Cut meat in portions approximately 4 inches by 8 inches. Peel and slice clove of garlic. Combine with remaining ingredients. Let stand about 30 minutes. Add steaks and marinate 1 hour in the refrigerator. Preheat Golden Griddle to MEDIUM HIGH and grease well. Fry steaks 3 minutes on ear:h side. Yield: 4 servings. 1 package chacalate pudding mix Y2 teaspoon cinnamon 1 teaspoon instant coffee 4 cups milk 1 package butterscotch pudding mix Y2 square !Y2 ounce) unsweetened chocolate, shnved 1 (9-inch) baked pie shell 1 (9-inch) circle baked pastry Y2 pint heavy cream, whipped 1 Y2 cups sour cream 11.1 teaspoon salt Y2 teaspoon curry powder 11.1 teaspoon sugar 1 teaspoon prepared mustard Y2 teaspoon Worcestershire sauce 1 teaspoon lemon juice 11.1 teaspoon garlic salt 1 garlic clove 2 (3-ounce) packages cream cheese 1 teaspoon lemon juice 1 teaspoon Worcestershire sauce Y2 teaspoon salt Dash pepper 1 (7-ounce) can minced clams, drained I teaspoon clam broth 1 pound seedless grapes I (8-ounce) carton commercial sour cream Brown sugar 2 pounds boneless top sirloin or club steaks, Yl-inch thick 11.1 cup salad oil 1 clove garlic I teaspoon dry mustard Y2 teaspoon salt 11.1 cup chopped parsley 2 tablespoons lemon juice 1 teaspoon Worcestershire sauce Va teaspoon black pepper 17 18 introducing ... your * food freezer FREEZER MANAGEMENT Your new Hotpoint Food Freezer not only offers you savings in time, energy and money, but actually offers you a whole new way of living. Whether you are planning your family supper, a very special parry, or a school lunch box, your Food .freezer makes menu planning and preparation convenient, varied and glamorous. With a little managing on your part, you can make your Food Freezer work for you, with no more hectic last-minute food preparation. Freeze foods when you have leisure time. Cook or bake more than you actually need. It takes very little extra time to prepare twice as much of an item, and you have that extra amount to freeze and use in another meal. Wise use of your Freezer means there is a frequent turnover of food; that is, items are added and removed often. Thus you enjoy food at its very best and you use Freezer space economically. If the food in the Freezer is completely replaced once a year, storage will cost little more than half as much, and twice the amount of food will have been stored. Increasing the turnover still further will, of course, continue to reduce storage costs. In addition, you may take advantage of special food prices and of foods that are low in cost at particular seasons. Leftovers, too, need no longer be a problem. Package and freeze them and you'll find that they make the basis for a quick, easy meal at a later date. features of your Ilotpoint unri{!ht freezer Placement of your Hotpoint Upright Food Freezer in the kitchen where food is prepared is the ideal arrangement for saving time and steps. The small area of floor space which an Upright Freezer occupies in contrast to the large amount of food it stores allows convenient placement. Of course, if kitchen space is limited, the Freezer may be placed in a dry, sheltered place in the basement, utility room or garage. - Note: Food Freezer does not have to be kept in a heated room since temperatures below freezing will not affect the operating mechanism. BEFORE YOU ADD THE FOOD- Remove all shipping paper and cardboard · and clean Freezer with a baking soda solution ( 1 tablespoon of soda in 1 quart of warm water). Rinse and wipe dry. Allow Freezer to operate two to three hours before adding food. AUTOMATIC TEMPERATURE CONTROL-Located behind the base panel. Open the Freezer door and remove base panel by lifting up and out. On the 12 cubic foot model the dial settings range from 1 to 7 with 7 being the coldest position. To maintain an approximate zero degree temperature in this model, set the Temperature Control Dial to the number 3 position. Other model Upright Freezers have a Temperature Control marked "Normal" tO "Coldest". To maintain an approximate zero. degree temperature, the dial should be set on the position marked "Normal". Dial may be adjusted tO a colder setting, if desired. SHELVES FM 12- Freezing coils line the first and fourth aluminum freezing shelves. For quick freezing, place packages of food to be frozen on the top shelf This shelf, as well as the top and side walls are lined with freezing coils making this the quick freezing area. Of course, foods may also be scored on the freezing shelves after they are frozen. Or move packages to another part of the Freezer to make room for other food to be frozen. The second and third wire shelves are adjustable to provide for large or irregularly shaped packages. To change shelf position, pull shelf straight out. Select desired position and push shelf into slots provided on the Freezer liner, being sure shelf locks firmly in place. FM 16 and 18- Freezing coils line the first and third aluminum freezing shelves. For quick freezing, place packages of food to be frozen on the top shelf (the quick freezing area) as this shelf as well as the top and back of the liner is also lined with free~ing coils. Foods may be stored on the freezing shelf after they are frozen or moved to another part of the Freezer tO make room for other foods to be frozen. 19 20 The second shelf is adjustable to six positions to make storage area more flexible. To remove this shelf or change its position, lift up and out. To replace shelf, slip into shelf guides at desired position making sure the shelf stops are behind the guides and the shelf rests firmly in place. The lower shelf is divided. The back section is a solid aluminum shelf, lined with freezing coils, and the front section a removable wire she!£ To remove wire section, lift up to release shelf stops and pull out. DOOR RACKS- One of the racks has been specially designed to hold frozen juice cans. Drop cans in at the top and remove from the bottom. The other door racks are ideal for storing frequently-used items. To add or remove foods, lift rack up, then tilt to stop position. STORAGE BASKET- The large storage basket, located at the bottom of the Freezer compartment, glides out easily for adding and removing foods. This basket may be removed entirely for cleaning or defrosting by pulling straight out. INTERIOR LIGHT FM 12- The interior light is located behind the Hotpoint nameplate at the center top of the cabinet liner. If the lamp should burn out, a replacement may be purchased from your Hotpoint Dealer. FM 18 -The interior light is located on the inside of the Freezer door. If the lamp should burn out a replacement may be purchased from your Hotpoint Dealer. To remove the shield over the light, remove the screw on the left side and pull shield forward. To replace, snap shield back in place and replace screw. DEFROSTING-Frost should be removed when its accumulation becomes excessive. Remove frozen food packages to the Refrigerator, pack together in large cartons or wrap in paper. Remove storage basket. Then disconnect electric cord from wall outlet and place a large pan of warm water on each of the freezing shelves. An empty pan placed on the bottom of the Freezer compartment will catch much of the defrost water and the remainder should be wiped out with a cloth or spohge as the frost melts. If you prefer, you may defrost the Freezer by scraping accumulated frost into a pan with a spatula, plastic or wooden paddle. Leave door open to accelerate defrosting. Defrost time will vary with the amount of frost that has been accumulated. When the Freezer is free of frost, the interior may be cleaned with baking soda solution (1 tablespoon soda in 1 quart warm water). Wipe interior dry. Connect Freezer and replace packages of frozen food. Never use a sharp or pointed instrument for scraping. LOCK- The FM18 is equipped with a lock so food may be kept secure regardless of where the Freezer is located. The lock is located on the edge of the door near the handle. features of your itctp.aint chest-type freezer Your new Hotpoint Chest-type Food Freezer may be located in any dry, sheltered place as the kitchen, basement, utility room or garage. Note: The Freezer does not have tO be kept in a heated room since temperatures below freezing will not affect the operating mechanism. AUTOMATIC TEMPERATURE CONTROL-This control is located on the interior of the Freezer liner. The Temperature Control Dial is marked from 1 to 6 with 6 being the coldest setting. The setting marked 1 is designed to maintain an approximate zero degree temperature. The Dial may be adjusted tO colder setting, if desired. LID, HANDLE AND LOCK- The lid is counterbalanced so it will stay in the open position and both hands are free for loading. The lid may be opened from either the inside or outside. Handles are equipped with a lock so food may be kept secure regardless of where the Freezer is located. INTERIOR LIGHT- The interior light is located in the Freezer lid. If the lamp should burn out, a replacement may be purchased from your Hotpoim Dealer. STORAGE BASKETS -All Hotpoint Chest-type Freezers have removable stOrage baskets to provide easily accessible space and a convenient method of separating foods. Wire extensions at each end of each basket form supportS so they can be moved easily along the glide rail, and the diagonally placed handles make it easy tO lift out fully loaded baskets. To reach the lower section, lift our just one basket, then slide the others along the glide rail tO bring any part of the lower section within easy reach. In addition, one of the baskets in some models is especially designed to hold pies and cakes so that they will be protected during storage. If desired, the rack may also be used to store small fruit juice cans. COMPARTMENT SEPARATORS- Convenient compartment separators divide the lower section into handy areas. The wire separatOrs make each area the same width as the basket above it to simplify arranging and keeping a record of the food stored. FREEZING COILS- These coils line all four walls of the Freezer. In freezing food, place it against one of these walls. 21 22 DEFROSTING- Frost should be scraped from the walls of the Food Freezer when accumulation interferes with the sliding of the baskets. Remove frozen food packages tO RefrigeratOr, pack together in large cartOn or wrap in paper. Remove baskets. Disconnect electric cord from wall outlet. Use a spatula, plastic or wooden paddle to remove frost. Scrape the frost onto a baking sheet, pan or other utensil which will .fit tightly against the liner wall. Never use a sharp or pointed instrument for scraping off frost. ' freezer facts REFRIGERATION SYSTEM-The hermetically sealed Thriftmaster® Unit is permanently oiled and sealed at the factOry; it will not need any attention from you. LIGHT TOUCH DOOR LATCH-All Freezers feature a door closure which may be opened from either the inside or outside easily. THE CONDENSER (models FM16 and 18 and all chest-type Freezers) is located between the inside and outside walls of the Freezer. Its natural heat may make the exterior feel warm tO the tOuch. This condition is normal. The condenser on model FM12 is located on the rear of the cabinet. Good Freezer performance depends on ventilation through the condenser, so be sure that paper bags, etc., do not fall behind the Freezer or obstruct the space above the condenser. ELECTRIC SERVICE INTERRUPTION- If the electric service is interrupted, keep the lid or door of the Freezer closed. The greater the quantity of frozen food it contains, the longer the Freezer will hold the food at a safe temperature. Generally, the Freezer will keep the food safe for 48 hours after power is interrupted. However, should the interruption last more than eight hours and you wish tO be certain that the food remains solidly frozen, it should be transferred tO a locker plant, or packed with dry ice in the Freezer cabinet. Dry ice usually may be purchased from an ice or ice cream plant. To keep food solidly frozen, you will need approximately one and a half pounds of dry ice for each cubic foot capacity of the Freezer. This will keep food frozen for 24 hours, after which more dry ice must be added unless electric service has been restored. Caution: Never add ice for this purpose. It may be warmer than the food in your Freezer. CLEANING- The beautiful Calgloss finish on the exterior of the Food Freezer is exclusive on all Hotpoint appliances. This baked-on finish has the advantage of color retention as well as resistance to marring, scratching and chipping. When cleaning the exterior, wash with a mild suds and water, rinse with clear water and wipe dry. Then polish with Hotpoint Polish (available from your Hotpoint Dealer). 10 rules for successful preparation and freezing of foods 1. Freeze the best. Freeze only foods of high quality. You can take from your Freezer only what you put into it, so make sure the food warrants its space in the Freezer. Choose fruits and vegetables that are fully ripe, and meats that are at their peak of quality before they are frozen. 2. Choose best variety. Some varieties of fruits and vegetables are more successfully frozen than others. Lists of varieties produced in your locality that are best suited for freezing are available from your State College or University Experiment Station. You will want this information particularly if you raise products for freezing. 3. Prepare food immediately. Vegetables and fruits you wish to freeze should be firm and fully ripe. Prepare and freeze them as soon as possible after they are gathered. They begin to lose freshness and quality from the moment they are harvested. 4. Choose correct packaging materials. Frozen foods will dry out if not properly wrapped or packaged. Always use moisture-vapor-proof wrapping materials and containers that have been specially designed for use in Freezers. Plain paper wrappings are not suitable. 23 • -::::----- 5. Follow reliable instructions. Scald most vegetables and some fruits before freezing to preserve their original color, flavor and quality. After scalding, cool foods thoroughly before packaging. Use generous amounts of ice water or cold running water. Allow about the same length of time for cooling foods as for scalding before packaging them . 6. Use meal-sized packages. Wrap meat in meal-sized packages. If two or more cuts are wrapped together, such as chops, ground meat patties, etc., place two layers of wrapping material between the cuts to make them easier to separate later. 7. Fill container properly. When placing liquid or semi-liquid food in containers, leave about Yz inch at the top of containers to allow for expansion during freezing. 8. Freeze correct quantities. There is an established maximum of food your Freezer is designed to freeze at one time-approximately 5 pounds per cubic foot Freezer capacity. In normal position, the control dial will maintain sufficiently low temperatures in the Food Freezer to freeze recommended quantities of food. If you have a large quantity of food you wish to freeze, store part of it in the Fresh Food Compartment of your Refrigerator until the first quantity is frozen. 9. Freeze quickly. For freezing, place packages flat against refrigerated surfaces of freezing area (see pages 19 and 21). After packages are frozen solid they may be rearranged and stacked. 10. Store immediately. Commercially frozen food can be stored any place in the Food Freezer. These foods should not be allowed ro thaw before being placed in the Freezer. Here are a few of the materials you will find helpful for preparing foods for the Freezer: A large kettle with dose-fitting lid for scalding vegetables and fruits. A fine sieve or small colander ro put vegetables in for scalding. Assortment of knives- for cutting up meat, fruits and vegetables. Rolls of absorbent paper towels or soft cloth rowels for draining foods. Proper freezer packaging materials for various types of food (see pages 58 and 59). Small loading funnel for fruit and vegetable containers, ro keep sealing edge clean. Glass marking pencil for labeling packages. refreezing foods that have thawed Refreezing frozen foods that have thawed is never a good idea, and should only be attempted in case of an emergency. If the food has not completely thawed, it should be refrozen as quickly as possible. Usually foods that are refrozen have lower quality and less flavor-vegetables may roughen and fruits may become soft and mushy. Shellfish cannot be kept above 10°F safely because of bacteria growth. Once foods have completely thawed, use them as quickly as possible for they will not keep as long as fresh food. 26 freezing vegetables PREPARATION FOR FREEZING 1. Only young, tender vegetables at their peak of maturity should be chosen for freezing. Don't freeze those that are overripe, bruised or show signs of decay* 2. Sort, clean and wash vegetables in cold water. Prepare as you would for table use, keeping those of the same size all together. Large pieces take longer scalding. 3. Work with small amounts that can:· be packaged in a short time- generally, one pound of vegetables is convenient. 4. Scald all vegetables before packaging. Proper scalding stops the ripening process so that vegetables are held at their peak of freshness. It also brightens the color, preserves vi- *Some varieties of vegetables are better adapted to freezing than others. For complete in/ormation, write your State Department of Agriculture Extension Service. tamins and softens vegetables so they pack more easily. Without scalding, vegetables fade in color and develop off flavors in just a few months. See methods below. 5. Chill vegetables quickly to stop the cooking and to decrease chances for spoilage. BOILING WATER METHOD a. Select large utensil of 4. or 5-quart capacity. b. Fill with one gallon of water for each pound of vegetables to be scalded at one time. Use two gallons for each pound of leafy vegetables. Bring water to boiling. c. Scald one pound of vegetables at a time. Place vegetables in wire basket, colander, or cheesecloth bag. Immerse in boiling water and cover. Count scalding time immediately. Refer to page 28 for scalding time. d. Chill vegetables thoroughly and quickly by plunging them into ice water, or under cold running water (50 to 60 °F). Test for coolness by biting a piece of food-when it feels cool to the tongue, it is thoroughly chilled. e. Remove from water and drain on towels. -~ ~oo· Use a pressure cooker, vegetable blancher,or the Thrift Cooker in the Hotpoint Range.' - a. Fill utensil with 1 or 2 inches of water. Bring water to boiling point. ..___ b. Place vegetables in a wire basket or rack above the boiling water. Cover and begin timing immediately. Refer to table, page 28, for steaming times. Keep heat on HIGH while they are steaming. c. If using a pressure cooker, the petcock should be left open. d. Chill the vegetables immediately after scalding by~in them in cold running water (50°F) or ice water. Re- move vegetahleSfrom water promptly after they are thoroughly chilled. e. Drain thoroughly on toweling or absorbent paper. Package vegeta les m moisture-vapor-proof containers. Leave one-half inch head space in package. (See page 58 for packaging instructions and suggested materials.) f. Place package against as many freezing surfaces as possible in Freezer. 27 VEGETABLE ASPARAGUS BEANS : lima BEETS PREPARATION Wash in cold water, remove tough part of stalk, sort according to size of stalk. Cut spears to fit conta iners, or cut in 2·inch lengths. Scald according to size of stalk. SCALDING Boiling , Water ~team Small stalks 2 min. 3 min .* Medium stalks 3 min. 4 min. ())1 S.C. .e-... t \. Sort and wash in cold water. Lift out of water 3 min.* ~n . and snip ends. Cut snap beans in I or 2-inch pieces. Leave "French11 beans whole or slice lengthwise in strips. ,._. f£.c.&- :..- Wash and sort pods in cold water. Scald, cool in ice water and squeeze beans out of pods. Select young tender beets of deep red color, medium size about 2 inches in d iameter. Sort out small beets to pack whole. Cook until tender, then rub off peels, slice or dice. Small 2 min.* 4 min. Medium to large 3to4 4to5 min. min. PACKAGING Chill immediately. Dra in. Pack whole sta lks parallel with heads in alternate directions, leaving no head space. Seal. Chill immediately in ice water. Drain. Pa ck in Freezer boxes, cartons, or polyethylene bags, leaving Y2-inch head. space. Seal. Wash again in runn ing water. Drain . Pack in cartons, bags or boxes, leaving Y2-inch head space. Seal. Chill immediately. Drain . Pack small beets whole. Slice or dice large beets. Pack in containers, leaving Y2- inch head space. Seal. BROCCOLI Select tender uniform heads of dark green 3 min. color. let stand Y2 hour in salted water (4 teaspoonfuls salt in I gallon water) to re- 5 min.* Chill immediately. Drain . Package in cartons with heads in alternate directions, leaving no head space. Seal. move insects. Wash and remove woody stems. Split lengthwise into pie_ces so buds are not more than I Y2 inches across. Scald. BRUSSELS SPROUTS Choose firm, bright green medium -sized 4 min.* SY2 min. sprouts. Clean, removing wilted or discolored leaves. Cut sprouts from main stem, sort ac-cording to size and scald. Select tender, small carrots. Remove tops, 3 min .'f 4Y2 min. wash and peel. Leave small carrots whole. '---- Cut others into V.. -inch slices, cubes or length - wise strips. Scald. f ~ P CAULIFLOWER Select compact, tender, white heads. Trim and wash. Break into flowe rets l -inch wide and approximately I Y2 to 2 inches long . Soak in salted water until ready to scald . CORN ON COB Select young corn with th in, sweet milk. Husk and remove silk. Wash ears carefully. Sort according to size. CORN, WHOLE KERNEL CORN, CREAMED-STYLE * Preferred method. 28 Scald corn on cob. Cool qu ickly in cold water. Stand corn on end {nail in cutting board will hold it firmly ). Cut off whole kernels with sharp knife. {For ears with thicker milk .) Scald corn on cob. Cool quickly and cut kernels from cob - not too deeply. Scrape remaining corn from cob with back of kn ife. 3 min.* 4 Y2 min. Small ears 7 m i n .<~< 9 min. Medium ears 9 min. 10 min. Large ears II min. 12 min. 4 min.* 4 min. 4 min.* Chill immediately. Drain. Package compactly in freezer containers, leaving no head space. Seal. Cool quickly, drain and pack into containers, leaving Y2-inch heod space. Seal. Chill immediately. Drain. Package compactly, leaving na head space. Seal. Chill twice as long as you scald. Wrap several ears together in freezer paper. Place in stockinette or in polyethylene bag. Seal. Package quickly in cartons after cutting from cob. leave Y2-inch head space. Seal. Package in moisture-vapor-proof containers, leaving Yl-inch head space. Seal. VEGETABLE EGGPLANT GREENS: Beet g reens, collards, kale, mustard g reens, spina ch, Swiss chard, turnip g reens KOHLRABI MUSHROOMS OKRA PEAS PEAS, BLACK-EYED PEPPERS AND PIMIENTO POTATOES, FRENCH-FRIED POTATOES, SWEET SQUASH, SUMMER SQUASH, WINTER *Preferred method. SCALDING PREPARATION Boiling PACKAGING Water Steam Select firm ripe eggplant 6 to 9 inches in di- 4 min.* amete r. Wash, peel and sl ice in YJ-inch slices. 5 min. Drain we ll. Separate slices with freezer paper. Package compactly and seal. Scald . Cool in citric acid solution (4Y2 tea-spoonfuls powdered citric acid to 1 quart warm water). Remove from solution and chill in cold water. Se lect you ng, te nder leaves. Wash .thorough ly a nd lift o ut of water to drain . Remove Iough stems a nd imperfect lea ves. Cut in pieces, if desired. Sca ld. Select you ng and tender plants. Cut off tops. Wash; peel or dice in Y2- inch cubes. Leave sma ll koh lra bi whole . Scald. Choose tender, fresh mushrooms with white tight caps. Cut off base of stems. Sort as to size. Slice large mushrooms but leave buttonsize (under l ·inch diameter) whole. Before scalding dip 5 minutes in citric acid solution (3 teas poons pure citric acid to 1 quart water). Sca ld. Beet greens, ka le, chard, mustard and turnip greens 2 min .* Collards 3 min. Spinach 1% to 2 min. Cubes 1 min. 1 Y2 min.* Whale 3 min . 3Y2 min. Slices and quarters 3 min. 3 Y2 min.* Whole 4 min. 5 min. Chill in co ld water an d dr a in thoroughly between absorbe nt towels. Pack in freeze r ca rtons or bags a nd sea l. Chill immediately. Drain. Package compactly in containers or freezer wrapping. Seal. Chill in cold water. Drain and package, leaving Y2-inch head space. Seal. Choose young ten der pods. Ca refully cut aff 3 to 4 stem, a llowing juice to lea k out. min . 3 to 4 Package in containers altern a ting min. * stems and ends. leave Y2-inch head space. Sea l. Young te nder peas whic h a re sweet a nd not 1 min.* 1 Y2 min . starchy are best. Shell, d iscard over-ma ture peas. Se lect tende r, well-fi lled pods. She ll, d iscard- 2 min.* ing hard peas. Scald. Wash. Cut out stem end, remove seeds. Slice, 2 min. d ice or leave whole for stuffing . Peppers may be frozen without heating, if desired. Do not scald pimiento. Choose regular-shaped, ripe potatoes. Peel and slice lengthwise for frying. Soak at least 30 minutes in salted ice water. Drain thoroughly. Fry in deep fat heated to 375°F for 3 minutes. Drain well but do not salt. Wash. Cook until almost tender and cool to room temperature. Peel; cut in halves, slices or mash . Cold candying syrup may be added, if desired . 3 min. 4 min. Select tender squash with soft rind. Cut in 3 min.* 4% min. Y2-inch slices. Select ripe hard-shelled variety. Peel, cut in l-inch cubes, cook until soft. Mash, if desired. Ch ill immediately. Dra in. Pac kage compactly, lea ving Y2-inch head space. Seal. Chill immediately. Drain . Package compactly, leaving Y2-inch head space. Seal. Chill, drain and pack into containe rs. leave Y2-inch head space, if cooked; no head space if uncooked. Cool to room temperature. Package in freezer bags or cartons, separating layers with freezer paper. Seal. Pack in freezer conta iners, allowing Y2-inch head space. Seal. Chill immediately, drain and package. leave Y2-inch head space; seal. Chill quickly by floating pan in ice water. Package without seasoning, leaving %-inch head space. Seal. 29 30 frozen vegetable cookery " GUIDE TO COOKING TIME (for approximately 1 pint) Vegetable Asparagus Broccoli Brussels Sprouts Carrots Cauliflower Corn, cut Corn on the cob (thaw before cooking) Green Beans, cut Frozen vegetables are partially cooked when prepared for freezing and it is only necessary to finish cooking them before serving. Most vegetables are cooked from the frozen state or partially thawed. Corn on the cob should be completely thawed before cooking. Leafy vegetables should be partially thawed; if cooked from completely frozen state, the outer edges will be cooked while the center is still icy. There will be some variation in length of time required for cooking frozen vegetables because of variety, maturity, size, length of scalding time before freezing and whether the vegetable is frozen or partially thawed before cooking. Follow instructions printed on package or follow the GUIDE FOR COOKING FROZEN VEGETABLES below. The COOKING TIME chart below will serve as a guide for timing the cooking process of homefrozen vegetables. GUIDE FOR COOKING FROZEN VEGETABLES 1. Select proper-sized, covered utensil. Add Y4 to Y2 cup water, seasonings and vegetable. (If vegetable is frozen in a solid block, rap unopened package sharply against counter top to loosen pieces. Or permit vegetable to thaw enough so that pieces can be separated with a fork.) Cover and switch to HIGH. 2. When steaming vigorously switch to LOW and start counting cooking time. 3. To thaw vegetables partially before cooking and speed up initial steaming time, allow unopened package to stand at room temperature for approximately 30 minutes. Note: Some authorities recommend bringing water to a boil before adding frozen block of vegetables and then start counting the time after second boiling. This method is satisfactory. However, it requires an extra seep and more water. Minutes to cook Minutes to cook after steaming Vegeta!:ile ofter steaming 7 to 10 Green Beans, french Style 8 to 10 5 to 8 Kale 15 to 20 5 to 8 Kohlrabi 7 to 10 5 to 10 lima Beans 12 to 16 5 to 8 Mushrooms (Saute) 10 to 15 3 to 5 Peas 5 to 7 Spinach 4 to 5 4 to 6 Swiss Chard 7 to 10 8 to 12 Turnip Greens 15 to 20 freezing fruits PREPARATION 1. Select only top quality fruits- fully ripe and sound. Tree or plant ripened fruit has better flavor and texture, although fruits such as peaches and pears may be ripened at room temperature, if necessary. 2. Sort fruits according to size and plan to package those of similar size together. . 3. Wash all fruits thoroughly in cold water, working with small quantities at a time. Lift out of water and drain well. PACKING Sweetening fruits helps retain flavor, color and texture. The method of sweetening depends on the fruit used. a. Dry Sugar Pack. Suitable for fruits that make their own juice when sugar is added. Fruit may be sliced or kept whole. Add dry sugar in the correct proportions to the fruit (see chart on page 33), stir gently until most of the sugar has dissolved in the juice drawn from the fruit, then pour into containers. b. Syrup Pack. Suitable for fruits which have comparatively little juice, and those which darken readily. Pack sliced or whole fruit m freezing containers and cover it with simple sugar syrup. Fruit may be sliced directly into container partially filled with syrup to prevent exposure to air. Cover with additional syrup if necessary. c. Unsweetened P'ack. Suitable for special diets. Pack fruits without adding sweetening agent, or cover with water containing ascorbic acid. Crushed or sliced fruit may be packed in its own juice Dry Sugar Pack 31 32 GUIDE FOR MAKING SYRUP Cups of sugar Approx. Cups of water to Approx. Percentage to be added per yield in add to 4 cups of yield in of syrup pint of water pints white corn syrup pints 40% (light) 2Y> lY> 5 4Y> 50% (medium) 2Y> Ph 3 3Y> 60% (medium) 3% 2 lY> 2% 65% (heavy) 4Y> 2'14 y, 2'14 Method: Dissolve sugar in boiling water or mix thoroughly with cold water until dissolved. Chill before using. Some fruits darken and change flavor when exposed to air. To avoid this, add ascorbic acid (Vitamin C) to syrup. Dissolve 1 teaspoon powdered ascorbic acid or twenty 100 milligram tablets in 1 quart syrup. If tablets are used, crush and dissolve before adding. Or use one of the ascorbic-citric acid mixtures available on the market. Check the directions on the package for the amount to be added to the syrup. If ascorbic acid is added to dry-packed fruits, sprinkle dissolved ascorbic acid over fruit just before adding sugar. • PACKAGING Package fruits in moisture-vapor-proof containers. Allow Y2 to l-inch head space for expansion of fruit when frozen. Crumple a piece of water-resistant paper and place on top of fruit to keep it immersed in liquid until frozen. Seal and freeze immediately. (For packaging instructions and materials see page 58.) FRUIT APPLES APRICOTS BERRIES: BLACKBERRIES DEWBERRIES LOGANBERRIES BOYSENBERRIES BLUEBERRIES ELDERBERRIES HUCKLEBERRIES CHERRIES, Sour CHERRIES, Sweet COCONUT CRANBERRIES CURRANTS DATES PREPARATION Wash, peel and slice apples to about %-inch thickness. If apples are to be packed in sugar, prevent discoloration by submerging sl ices for 15 minutes in a solution of 2 tablespoons salt dissolved in 1 gallon water. Drain. Solution may be re used. Select firm, fully ripe fruit of bright, uniform color. Wash and sort as to size. Halve and remove pits. Peel and slice, if desired. Heat unpeeled fruit in boiling water Y2 minute. Proper maturity is important. Immature berries shou ld not be used. Wash in cold or iced water and drain thoroughly on absorbent paper towels. Select large, tender-skinned berries. Pick over, wash in iced water and drain. If desired, preheat in steam 1 minute to tenderize skin. Wa sh cherries in iced water. Remove from water, so rt and stem. Freeze only unifo rmly red, mature cherri es. Place cherries on troy a nd chill in refrig erator until fir m e nough to remove p its. Use fork for removing pits; avoid squeezing t he pit out. Pre pare quickly in same way a s sour cherries. However, sweet cherries may be f rozen whole, with or withoot p its. Pits g ive an almond-like fla vo r. Weigh one part dry sugar to 8 parts shre d ded coconut, adding sufficient coconut-milk to moisten . Wash in iced wate r, stem and el iminate poor berries. Drain well. Wash in iced water, stem and drain well. Select tender fruit. Wash and slit to remove pits. Leave whole or press through sieve for puree. PACKAGING Syrup pack. Slice into container, cover with 40% syrup. Add Y2 teaspoon ascorbic acid to each quart of syrup. Leave l-inch head space. Sugar pack. Sprinkle Y2 cup sugar over each quart of apples. Leave Y2-inch head space. Seal. Syrup pack. Pack in container; cover with 40% syrup to which ascorbic a cid has been added ('/.s teaspoon asorbic acid to 1 Y2 cups syrup). Sugar pack. Stir Y2 cup of sugar over each quart of fruit. Treat with ascorbic acid before adding sugar. (1) Pack whole in a 40 to 50% sugar syrup. (2) For crushed or pureed berries, pack 3 parts of berries to 1 part of sugar. Make sure sugar is dissolved. Allow 34-inch head space for pints and 1 Y2 inches for quarts. Seal. Blueberries may be packed in cold 40% syrup or with sugar in a 5 to 1 ratio, or whole packed without sugar or syrup. Leave head space, seal. Sour cherries are best packed with dry sugar. Mix gently 1 part sugar to 4 parts fruit by weight, until •ugar is dissolved. Package, allow Y2-inch head space. Sea l. Cover with 40% sugar syrup which co ntai ns ascorbic acid. Package, allowing head space. Seal. Allow head space when pack ing. Sea l. Cranberr ie s ma y be pa cked whole, without sugar, or in a 50% sugar syrup. Th ey can also be pureed and packed in an equal amount of sugar- 2 cups to 2 quarts of be rries. Leave head space and se al. Cover with cold 50% syrup or pack dry, using % cup sugar to 1 quart currants. Leave head space and seal. Pack into containe rs, leaving Y2-inch head space. Seal. 33 FIGS GOOSEBERRIES MELONS: CANTALOUPES HONEYDEWS WATERMELONS ORANGE AND GRAPEFRUIT SECTIONS PEACHES PEARS PINEAPPLE PLUMS AND PRUNES RASPBERRIES RHUBARB STRAWBERRIES 34 PREPARATION Use tree-ripened fruit. Sort, wash and stem. Slice or leave whole. Peel if desired. Stem, wash in iced water, drain. Select firm, well ripened fruit. Cut in half and remove seeds {remove watermelon seeds as you cut balls). Scoop out melon balls or cut in %-inch cubes. These fruits may be frozen alone or in combination. Select firm fruit, free of soft spots. Peel with sharp knife just below white membrane. Remove all membrane. Cut sections from divider- membranes. Drain . Promptness in handling is important. Sort, peel (skins may be loosened by scalding whole peach 30 seconds in bailing water) and pit. Peel and slice 1 quart of peaches at a time. Select pears which are fully tree-ripened. Wash, peel and core. Cut in halves or quarters. Heat in boiling 40% syrup for 1 ta 2 minutes. Select fully ripened pineapple. The leaf-like center spines will pull out easily when pineapple is ripe. For easy peeling, cut unpeeled pineapple into 3/.o-inch slices, peel slices. Remove all of core and eyes with small round cutter. Fruit may also be cut into wedges, crushed or diced. Sort, wash in iced water. Halve and pit, or leave whole. These berries are fragile and care should be used in handling them. Wash and sort in iced water. Drain thoroughly. Wash, trim and cut stalks into l -inch pieces or in lengths to fit package. Choose be rries uniformly ripe at stage best for eating. Process as soon as possible after picking . Wash in iced water, drain, sort and remove the hulls. PACKAGING Unsweetened pack. Fruit may be covered with water, if desired. Leave head space and seal. Syrup pack. Cover with 40% syrup containing ascorbic acid. Leave head space, seaL Pack whole without sugar ar cover with 50% syrup. Leave head space and seaL Cover with orange juice or 40% sugar syrup. Leave head space, seal and freeze. Pack sections in layers. Cover with 40% syrup containing ascorbic acid. SeaL Pack immediately into cold 40% syrup in container; cover with more syrup to which ascorbic acid has been added (\4 teaspoon ascorbic acid to 1 Y2 cups syrup). SeaL Pack immediately in freezer carton. Add 40% syrup to which ascorbic acid has been added (li.l teaspoon ascorbic acid to 1 Y2 cups syrup). SeaL Pack round slices of pineapple in round freezer cartons. Pack slices with two circles of cellophane paper between each slice. Seal and freeze . Pineapple requires no sugar or syrup. Leave head space at top of carton; seal. Pack in freezer carton . Cover promptly with 40% syrup to which ascorbic acid has been added. SeaL Add dry sugar to berries-4 parts of berries to 1 part of sugar. Gently place in cartons, allowing head space; or cover with 40% syrup leaving head space. SeaL Pack without sugar or cover with 40% syrup. Allow head space; seaL Sugar pack. Mix gently 4 parts berries ta 1 part dry sugar by weight. Put in containers, leaving head saace. SeaL Syrup pack: Pack berries in freezer carton, cover with cold 50% syrup leaving head space. SeaL frozen fruit treats FRUIT JUICES Fruit juices may be used in a variety of ways, such as at the first course at mealtime, or in cocktails, punches and mixed fruit drinks. Press ripe, naturally juicy fruit through a juicer, fine strainer or cheesecloth to extract juice. If the fruit has little natural juice, cut in small pieces and simmer from five to ten minutes until soft. Once juice is extracted, cool quickly- pour into water-tight containers (see page 58), allowing sufficient head space for expansion, and freeze immediately. (Ascorbic acid should be added to the juices made from fruits that discolor. Add in same proportions as to original fruit. See pages 33 and 34.) PUREES Purees are used in many delightful ways to add variety to your menus. They may be used in recipes, as sauces, or for baby food. Purees are excellent for freezing- an ideal way to preserve slightly over-mature fruits. Make frozen fruit purees by pressing steamed or slightly cooked fruit through a sieve. Chill quickly and pack in recommended materials (see page 58), allowing Y2 to %-inch head space. If sweetening is desired, add Y2 to ¥3 cup of granulated sugar for each cup of puree. SERVING FROZEN FRUITS Frozen fruits properly prepared and packaged are used in the same manner as corresponding fresh fruits. Frozen fruit is most popular when eaten while still slightly icy. Thaw all fruits in original containers before use. Do not remove fruit from containers until ready to use, since color and flavor will change on exposure to air. WAYS TO THAW FRUITS In the Refrigerator At Room Temperature In front of Fan In cold running water (Make sure package is water-tight) 5 to 7 hours 3 to4 hours lhour 30 to 40 minutes Follow your favorite fruit recipes, using frozen fruits in the same manner as fresh fruits. Make allowances for additional sweetening in the frozen product. 35 36 freezing meats always select fresh, high quality meat for freezing to be assured of good results PREPARATION 1. Remove as much bone and fat as possible before packaging. Bone takes up space and excess fat will become rancid more quickly. 2. Cut meat into meal-size portions. Place together the number of chops, ribs, steaks, etc. needed for one meal. Place two layers of moisturevapor- proof paper between portions so they will separate easily. 3. Less tender cuts should be made into ground meats, stew meats, etc., instead of roasts and steaks. PACKAGING Good packaging means good results. 1. Use moisture-vapor-proof material when wrapping all meat (see page 59). 2. Use drugstore or butchers' wrap. Pull wrapping material tight against meat to force out air. 3. Stockinette or butchers' paper is often used to protect the inner wrap from punctures and hold it tight against the meat. 4. Label all packages. Seal and freeze at once. SPECIAL HINTS During freezing, salt speeds the development of rancidity in fat meats. Spices and other seasonings actually retard this developrr.ent. Therefore, when making sausage for freezing, add all seasonings except salt. Salt may be added during or just before cooking. Keep pork cold while preparing and packaging it. It is important· that cured meats, such as ham and bacon, are wrapped in moisture-vapor-proof material to prevent drying out and mixing of smoke odors with those from other packages in the Freezer. thawing Meat should be left in the original package and may be thawed in the Refrigerator or at room temperature. Allow approximately 5 hours per pound to thaw meat in the Refrigerator and 2 hours per pound when thawing at room temperature. Thawing may be speeded up by placing meat in front of an electric fan. cooking Roasts. Tender cuts of meat, at least five inches thick, are best for roasting. They may be roasted when frozen, but will need additional cooking time. Frozen roasts require approximately one-third tO one-half again as long as unfrozen ones. For normal cooking time, thaw these cuts first. A meat thermometer is a great convenience in determining doneness of roasts. If a roast goes into the oven frozen, thermometer may be inserted when meat is partially cooked. For roasting meats, the table on page 38 will prove helpful. Broiled Steaks and Chops. Tender cuts of lamb and beef, at least one inch thick, are excellent when broiled. The procedure is much the same whether these cuts are broiled while frozen or are first thawed, except frozen meat should be placed farther from the heat or cooked at a lower temperature than meat that is thawed. If steaks are broiled while still solidly frozen, the time is about doubled. Meats that can be broiled are also satisfactOrily pan broiled. Braised Meat. Less tender cuts of meat can be made more tender by braising or cooking with moisture. If meat is to be browned before cooking, it is desirable tO thaw it first-otherwise it browns very slowly. Also, it is easier to thaw meats, at least partially, that are tO be coated with crumbs or flour, for the dry mixture will not adhere tO frozen meat. If solidly frozen meat is tO be braised, cook it until tender, then brown just before serving time. Ground Meat. Ground meat may be thawed and cooked at the same time in a covered skillet. Melt shortening on HIGH heat, add meat and switch tO LOW. Turn as it cooks and browns, breaking apart, if desired. Keep cover on skillet between times. Frozen chicken pieces may also be cooked in this way. freezing game PREPARATION 1. Game birds, such as quail and pheasant, are prepared in the same way as chicken. 2. Rabbits and other small game. Cool in RefrigeratOr as soon after killing as possible. Skin, dress and wash thoroughly. Package in heavy paraffin cartOns or wrap in heavy freezer paper. Freeze immediately. 3. Large game, such as venison, moose, etc., are prepared for freezing in the same manner as beef and veal. Before freezing wild game and fish, consult Federal and State game laws tO determine whether game legally may be held in stOrage and, if so, during what periods of the year it may be stOred. / 37 REFERENCE CHART FOR ROASTING UNFROZEN MEATS MEAT APPROXIMATE OVEN THERMOMETER ROASTING TIME TEMPERATURE DONENESS TEMPERATURE IN HOURS Standing Rib 325 °f Rare 140°f ]3,4 Medium 160°f 2 Well 170°f 2V2 6to 7 lbs. 325 °f Rare 140°f 2 • Medium 160° f 2% Well 170°f 3V3 8 to 9 lbs. 325°f Rare 140°f 2Y2 Medium 160 °f 3 Well 170°f 4% Rolled Rib 4to 5 lbs. 325°f Rare 140"f 2 Medium 160° f 2V2 Well 170°f 3 6 to 7 lbs. 325 °f Rare 140°f 3 Medium 160°f 3 \.4 Well 170°f 4 Rolled Rump 4 to 5 lbs. 325°f Rare 140°f 2V.. (high quality) Medium 160°f 3 Well 170°f 3 \.4 Sirloin Tip 3 to 41bs. 325° f Rare 140°f 1 Y2 Medium 160°f 2 Well 170° f 2V.. HAM (whole) 10 to 121bs. 325 °f Well 160°f 3Y2 14tol61bs. 325°f Well 160°f 4\.4 (half) 6 to 8 lbs. 325 °f Well 160° f 2Y2 HAM (picnic shoulder) 6 to 8 lbs. 325 °f Well 170° f 3Y2 LAMB leg (whole) 6 to 7 lbs. 325 °f Well 180°f 33,4 (half) 3 to 4 lbs. 325 °f Well 180°f 23,4 Rolled Shoulder 3 to 4 lbs. 325 °f Well 180°f 2Y2 PORK leg (fresh ham) 6 to 8 lbs. 325 °f Well 185 °f 4 12 to 14 lbs. 325 °f Well 185° f 6 loin 4 to 5 lbs. 325°f Well 185 °f 3 Shoulder Butt 4 to 5 lbs. 325 °f Well 1•85 °f 3% VEAL leg 5 to 6 lbs. 325 °f Well 170°f 3 7 to 8 lbs. 325 °f Well 170°f 3% loin 4 to 5 lbs. 325°f Well 170°f 3 Shoulder 5 to 6 lbs. 325°f Well 170°f 3Y2 Rolled Shoulder 3 to 4 lbs. 325°f Well 170°f 3 5 to 61bs. 325° f Well 170°f 3V2 frozen roasts require approximately one-third to one-half again as long as unfrozen ones 38 freezing fish PREPARATION 1. Scale, dress, remove head and wash. Small fish may be frozen without further preparation except tO trim off tails and fins. 2. Cut large fish intO steaks or fillets ready for cooking. Place layers of freezer paper between fillets when packaging. 3. Cut-up pieces of"lean"fish such as haddock and cod, should be rinsed in brine made with one cup of pure table salt per gallon of water, tO reduce leakage during thawing. Keep in solution not over 1 minute. Brine is unnecessary for whole fish or fatty fish such as salmon or mackerel. 4. Wrap in moisture-vapor-proof material and freeze immediately. GLAZING An ice glaze gives additional protection tO fish. To glaze, place unwrapped fish in Freezer and freeze. When frozen, take fish out and dip in near-freezing water. Place fish again in Freezer to harden the glaze. This process is repeated until a good glaze is formed; then score. Renew glaze about every 3 months. THAWING AND COOKING Thaw fish completely in container, then cook the same as fresh fish. Fish should be slow-thawed in the RefrigeratOr tO avoid excessive leakage. For best results, cook fish while slightly chilled. Fish steaks and fillets may be fried or broiled without thawing. SHELLFISH Oysters, Clams, Shrimps and Scallops. Wash shells in running water and shuck, working quickly. Wash meat in brine solution made of 1 tablespoon salt to 2 quarts cold water. Drain, pack in freezer carton and freeze immediately. Shrimp are best if they are frozen uncooked. Remove and discard heads and black vein. Wash and package in freezer containers. Crabs and Lobsters. Chill fish and remove back shell. Steam or boil in water for 15 tO 20 minutes. Cool thoroughly, then pick edible meat from shells and package in proper containers. Seal and freeze immediately. 39 PACKAGING freezing PREPARATION 1. Clean poultry thoroughly and wash well in cold water. 2. Leave birds whole for roasting. Cut fryers into pieces. Cut very young chickens in half for broiling. 3. Package in moisture- vapor- proof wrapping. Insert two sheets of foil, cellophane, pliofilm or polyethylene between halves of broilers or between layers of cut-up poultry for easy separation. Freeze immediately. 4. Wrap giblets and freeze separately. 5. Freeze turkeys and roasting chickens without stuffing, to prevent bacteria growth. COOKING FROZEN POULTRY Poultry may be roasted when frozen, but will require additional cooking time. To use normal cooking time, poultry should be completely thawed. Chicken pieces may be cooked as directed under "Ground Meat," page 3 7. Roast, broil or pan-fry young and tender birds. Stuff just before roasting. To thaw poultry, either place in Fresh Food Compartment of Refrigerator or, if it is in moisture-vapor-proof wrapping, thaw under cold running water. Poultry may be thawed at room temperature if it is to be used immediately. Leftover poultry can be used in many ways so the family isn't eating a big holiday turkey for days. Cut cooked meat from the bones. Package. This meat can be used later for luscious casseroles or salads. If your family likes sandwiches, use leftover poultry as the filling. Prepare and freeze whole sandwiches for future lunches or late snacks. (See page 52.) poultry REFERENCE CHART FOR ROASTING UNFROZEN POULTRY ITEM WEIGHT CHICKEN (stuffed) 3V2 to 4V2 lbs. 4 to 5 lbs. DUCK (stuffed) 3 to 4 lbs. 4 to 5 lbs. GOOSE 8 to 10 lbs. 10 to 12 lbs. TURKEY (whole) 6 to Sibs. 8 to 10 lbs. 10to 121bs. 12to141bs. 14 to 16 lbs. 16 to 18 lbs. 18 to 20 lbs. 20 to 24 lbs. (halves and 3Y2 to 5 lbs. quarte rs) 5 to 8 lbs. 8 to 121bs. MEAT APPROXIMATE OVEN THERMOMETER ROASTING TIME TEMPERATURE TEMPERATURE IN HOURS 325°F 3 to 3% 325 °F 3V2 2V2 to 2'!4 2% to 3 3% to 4 4 to 4Y2 325°F 190°F 33A to 4% 325°F 190°F 4 to 4V2 325°f 190°F 4% to 5 325 °F 190°F 5 to 5'A 325°F 190°F 5 'A to 6 325 °F 190°f 6 to 6V2 325°F 190°F 6V2 to ? V2 325°F 190°F 7V2 to 9 325°F 190°F 3 to 3V2 325 °F 190°F 3% to 4 325 °F 190°F 4 to 5 41 42 freezing cooked foods • Freezing cooked foods saves time-and many cooked foods may be frozen and stored for future use. It's good planning to cook extra quantities of some foods for serving at a later time. Many bakery products such as bread, rolls, cakes and pies may be kept fresh by freezing for use weeks later. Other foods such as baked beans, stews and soup stocks can be frozen with excellent results. It's less trouble and more economical, too, to cook in large quantities. PREPARATION Main Dish Foods- The foods are prepared in the same manner as for immediate serving with the exception of seasoning. During storage, onion flavor becomes less noticeable and celery flavor more pronounced. Spices also lose their strength during long periods of frozen storage. When Chili Con Carne, Spaghetti and Meat Balls, Chop Suey, Chicken 4 ala King .and similar main-dish foods which require long slow cooking are on the menu, prepare double quantities-and freeze part of the food for future convenience. Vegetables-Frozen cooked vegetables such as baked beans, candied sweet potatoes, or French fried potatoes are short-order specialties when there is a supply in the Freezer. PACKAGING After cooking, cool the food to room temperature. Package in meal-size quantities (or plan for company by doing an extra large package) and wrap in recommended materials (see page 58). After the food has been properly packaged, it can be chilled in the Fresh Food Compartment of the Refrigerator, then placed in the Food Freezer for immediate freezing. With a Hot point Food Freezer, you will not need to "eat to save." Freeze leftover meat loaf, roasts, turkey or chicken, baked ham and other precooked meats to enjoy later. Try packaging these pre-cooked meats with heavy aluminum foil- reheat in the foil- it saves juices, flavor and use of utensils. SERVING To serve these foods, thaw gradually over LOW heat adding a little liquid if necessary to prevent foods from sticking to the pan. Or heat slowly in a 300°F oven for 45 minutes to one hour. freezing pastry Pies and tarts may be frozen successfully and stored up to 4 months in your Hotpoint Food Freezer-either baked or unbaked. It may be convenient to store them both ways, depending upon your meal plans. PASTRY Freeze pie shells either baked or unbaked. Pastry may be frozen in bulk or rolled in ready-to-use circles. Freeze pie shells before wrapping, then stack together with crumpled waxed paper between. Wrap and freeze. Sepante pastry circles with two layers of moisture-vapor-proof paper, place on baking sheet or cardboard for support, slip into moisture-vaporproof bag and seal. UNBAKED PIES Preparation- Line pie plate with pastry (the lower crust may be frozen in pie plate before filling is added to prevent the crust from becoming soggy). Put in filling and cover with top crust. Do not cut vent holes in top crust before freezing. Fruit pies, vegetable pies made from sweet potatoes, pumpkin or squash, mince pies and chiffon pies can be frozen. Cream and custard pies do not freeze well, either before or after baking. Fruit pies may be made from fresh, canned, or frozen fruit. If frozen fruit is used, make allowance for sugar already in the product. Loosely packed frozen fruits require no thawing before they are placed in pie shell. If the frozen fruit has been packed in syrup, drain part of syrup to prevent a surplus. If you freeze your own fruits, they may be packaged especially for pie fillings by mixing required amount of flour with the sugar used to sweeten them. You will need two pint-sized packages of fruit for the average pie. Mix two tablespoons of flour with the sugar required for each package. 43 .. 44 Packaging- Wrap prepared pie in moisture-vapor-proof wrapping and freeze. Pies which do not have a top crust are handled more easily if frozen unwrapped, then wrapped when the filling is firm, and returned to the Freezer. There are also special pie containers on the market which will protect the pies in the Freezer. Baking- To bake frozen pies, cut vent holes in the pie just before putting in oven. Frozen pies are better when baked without thawing as lower crust is less likely to become soggy. Two-crust pies baked without thawing should be baked in hot oven ( 400 ° F) for at least one hour or until golden brown. Bake one-crust pies in a 3 75 °F oven for 45 to 50 minutes. If pie is thawed before baking, bake in same manner as fresh pie. BAKED PIES Prepare and bake in usual manner. Cool pie thoroughly before wrapping for freezing. Wrap in moisture-vapor-proof covering. Seal and freeze. Thawing-A baked pie which has been frozen should be thawed and warmed in a 275 °F to 300°F oven for 30 to 40 minutes for perfect serving. If a baked pie is thawed at room temperature and not warmed, the pie is similar in texture and flavor to one that has been stored in a Refrigerator. freezing cakes and frostings For best results, freeze cakes after baking BUTTER CAKES Any butter cake, which your family likes when freshly baked, will be delicious when frozen. The entire cake or any leftover part of it may be wrapped and frozen for later use. It is best to freeze a cake after it has been baked. Cake batter may be frozen, but it is much slower to thaw the batter and then bake the cake than to take a baked cake from the Freezer. Also, a cake made from frozen batter may not be as high as a freshly baked cake. ANGEL FOOD AND SPONGE CAKES For freezing, use any good recipe for Angel Food or Sponge Cake and bake according to directions. Cool the cake thoroughly, wrap in moisture-vapor-proof wrapping, seal and place in sturdy outer package, as a cardboard cake box. Cakes stored in the pie and cake rack do not need an outer package. FRUIT CAKES Because baked fruit cakes improve upon standing, they are particularly suited for freezing. The flavor of the fruit becomes blended and mellow during storage. The cake remains moist because of the presence of fruit and fat. Baked fruit cakes may be kept for a year or longer in the Freezer. This will relieve last-minute rush on holiday meals. Bake the fruit cake according to your favorite recipe. Cool thoroughly, package, seal and freeze quickly. FROSTINGS AND FILLINGS Not all frostings freeze successfully. Confectioners' sugar or butter frostings are more suitable than other types for freezing, particularly when they contain a good deal of fat. Whipped cream and cream cheese frostings freeze satisfactorily also. Frostings of the candy types are satisfactory for use as fillings only. Do not use as frostings unless the storage period is very short. Seven-minute or boiled frostings are not satisfactory for freezing as they will crumble too easily after they are thawed. HOW TO PACKAGE FROSTED CAKES To prevent frosting from sticking to wrapping: 1. Frost the cake, place unwrapped in the Freezer until the frosting becomes hard. 2. Place the frosted cake in a sturdy box large enough so as not to touch the frosting; cover the box with moisturevapor- proof wrapping and seal. Thawing cakes-Thaw unfrosted baked cakes in the original wrappings at room temperature. (A large cake will thaw in about 2 hours.) When thawing a frosted cake, loosen the wrapping, but do not remove. • 46 freezing cookies Cookie Dough. Depending upon the type of cookie, the dough may be packaged in various types of packaging materials. Slice or form dough in a roll and wrap in moisturevapor- proof wrapping. Or place in a freezer carton. Refrigerator cookie dough which has been frozen may be sliced and baked after thawing slightly in the Refrigerator. Thaw drop cookie dough at room temperature until it is soft enough to be dropped on the baking sheet. Bake as you would fresh cookies. Baked Cookies- Frozen. Follow your favorite recipe for cookies. Bake and cool thoroughly. Package them in top opening boxes, freezer cartons or coffee cans lined with freezer paper. Use waxed paper or cellophane between each two layers of cookies. Crumple waxed paper at the top of the carton to avoid excess air space. Baked refrigerator cookies and most drop cookies are thin, and thaw rapidly. They can be unwrapped and served as soon as they are removed from the Freezer. 11 I ice cream and other des Ice cream and other desserts can be successfully frozen and stored in your Food Freezer. They make delightful surprises and are a quick fill-in for unexpected guests. You will find many wonderful ways to serve ice cream when you have it on hand in the Freezer. Serve ice cream in sundaes, parfaits, ice cream sandwiches with fresh and frozen fruit s, cakes and pastries ala mode and filling for cream puffs. COMMERCIAL ICE CREAM Cartons of commercial ice cream may be kept in the Hot point Food Freezer-always on hand to simplify meal planning and entertaining. Commercial ice cream also may be purchased in quantity amounts at quite a savings over small packages. They can be repackaged for the Food Freezer in smaller portions, if desired. Do not allow ice cream to thaw before repackaging. Variety may be added to commercial ice cream when repackaging by alternating layers of ice cream with crushed fresh or frozen fruits, or sauces. They may be packed in decorative molds, also. HOMEMADE ICE CREAM Ice cream and other frozen desserts may be made in the crank freezer or refrigerator trays and packaged for storage in round or square freezer cartons. Use your favorite ice cream recipe or mix. When the ice cream freezer turns stiffly, place ice cream in freezer cartons. If making it in the Refrigerator, remove trays when ice cream is partially frozen and pour into freezer cartons. Complete freezing by placing ca~tons immediately in your Food Freezer. 47 48 1'l4 cups milk Y2 cup sugar 2 eggs, separated 1 teaspoon gelatin 1 teaspoon vanilla extract 1 cup heavy cream, whipped 11;4 cups sugar h cup lemon juice Grated rind of 1 lemon 1;4 teaspoon lemon extract 1 pint milk VANILLA ICE CREAM Mix milk, sugar, egg yolks and gelatin. Cook on LOW heat to custard consistency and cool. Add vanilla. Whip egg whites and mix with custard. Place mixture in freezing tray and freeze until semi-solid. Remove tray from Refrigerator or ice cream freezer, beat in whipped cream. Pack frozen mixture in freezer cartons, allowing Y2-inch head space. Freeze immediately. Yield: 1 pint. ICE CREAM VARIATIONS Mint- Substitute Y2 teaspoon mint extract for vanilla in basic ice cream recipe and add a few drops of green food coloring to lightly tint the mixture. Maple Nut-Add 2 teaspoons maple flavoring to ice cream recipe. Fold in ~ cup chopped nut meats when frozen mixture is beaten. Fruit- Fold Y2 cup crushed drained fruit into basic ice cream recipe when it is beaten. LEMON MILK SHERBET Combine sugar, lemon juice, rind and extract. Add milk; stir until sugar is dissolved. Place in ice cube tray and freeze until firm. Remove from freezing tray and beat mixture until creamy. Package in freezer carton and freeze. Yield: Approximately 1 pint. freezing breads It's a special treat to have piping hot rolls or bread at almost an instant's notice. Now, you can do that by freezing and storing breads in your Hotpoint Food Freezer-so handy for quick preparation. For best results breads should be frozen after baking, with the exception of biscuits and muffins. Unbaked doughs should be stored in the Freezer less than one month. QUICK BREADS Biscuits. Biscuits may be frozen before or after they are baked. Cool baked biscuits, and package in freezer wrappings. Pack unbaked baking powder biscuits in either a round container or in a pie plate. Two layers of cellophane should be placed between layers. Thin biscuits freeze with better results than thick ones. Biscuits may be baked on a baking sheet while still solidly frozen, or they may be partially thawed. They may be used as a topping for leftovers or in making chicken or meat pies. Muffins. Muffins may be frozen baked or unbaked. Cool baked muffins and wrap promptly. To freeze unbaked muffins, pour batter into container in which they will be baked or in liners designed for baking. Package and freeze immediately. Thaw muffins at room temperature and bake promptly. Loaf Breads. Freeze quick breads, that are made into loaves, after baking. Thaw in the original wrapping in a warm oven (300°F) for about 30 minutes. Doughnuts. These should be frozen after frying. Be sure the doughnuts are cool before packaging. Before serving, thaw in wrapping at room temperature, or reheat in 300°F oven for about 30 minutes. Waffles and Pancakes. Griddle, cool and freeze. Pack in moisture-vapor-proof material. Before serving, thaw in wrapping at room temperature or reheat in 300°F oven for about 15 mi nutes. YEAST BREADS Baked rolls and bread are excellent for freezing. Freezing is the best way of preserving bread. It prevents it from becoming stale and will facilitate shopping for the homemaker. Cool freshly baked bread or rolls, package and freeze immediately. When ready for use, thaw frozen baked bread in the orip:inal wrapping at room temperature or in a warm oven (300°F). Commercial bread can be stored for two weeks without repackaging. FR EEZING BREAD DOUGHS Frozen doughs are more difficult to handle than frozen baked goods and may lose some of their lightness during storage. It is better to bake the dough before freezin g. If dough is frozen do nor store more than one month. I ·:;;yr·: .. 50 freezing eggs It is economical to freeze fresh eggs during the season of abundance and use them during periods of scarcity and higher prices. Only fresh, clean eggs should be frozen. Eggs cannot be frozen in the shell. Freeze eggs in small packages containing the required amounts for specific items, such as, 1 cup egg whites for Angel Food Cake, 3 whole eggs for custard, 2 egg yolks for mayonnaise, etc. Thawed eggs should be used immediately and never refrozen. FREEZING WHOLE EGGS Wash eggs before breaking. Stir with a fork just enough to break the yolks and blend with the whites. Do not beat because beating whips in air. Add 1 tablespoon of sugar or corn syrup or 1 teaspoon salt for each cup of whole eggs. Pack in freezer carton or glass jar, allowing Y2 ro y,j -inch head space. Frozen whole eggs can be used in any baked product recipe which calls for whole eggs, or may be used for scrambled eggs. Frozen eggs must be thawed before they are used in baking. Thaw unopened package in the Refrigerator or at room temperature or under cold running water. Before using, mix the contents thoroughly. FREEZING EGG WHITES Freeze egg whites just as they are without the addition of sugar or syrup. Package in freezer cartons leaving head space. Frozen egg whites, when thawed, may be used in the same ways as one would use unf~ozen egg whites. Frozen egg whites, thawed to room temperature, make as good, if not better meringues, frostings and Angel Food Cakes as unfrozen egg whites. FREEZING EGG YOLKS Separate the yolks from whites and for each cup of yolks, stir in (do not beat) 1 tablespoon of sugar or corn syrup, or Y2 teaspoon salt. Pack in freezer carton allowing head space. Place in Freezer. 0 • ~ ~ ~ ~ y I •• c:::::J: ~~~~~JD~~ ,,, ~ freezing dairy products Most dairy products can be successfully frozen and stored in your Hotpoint Food Freezer. You can make those weekend drives into the country worthwhile, too, by buying a large supply of eggs and country-fresh butter. Bring a large sur.ply . home to freeze and store for future use. butter High quality butter and lard may be stored up to six months. Unsalted butter keeps better than salted butter. When freezing country butter, be sure that it is pasteurized. (If not pasteurized, it will keep approximately one month.) When packing, seal original commercial carton in special freezing paper or rewrap butter in moisture-vapor-proof material (see page 58). Thaw butter gradually in the Refrigerator or at room ~emperature . cream Ordinary household cream does not freeze well. Heavy cream, containing not less than 40 per cent butterfat can be frozen for a short time. Heavy cream which has been whipped freezes well, too. Drop the whipped cream from a teaspoon on waxed paper lined cardboard or baking sheet. Freeze. Transfer frozen mounds quickly to a polyethylene bag. Seal and store in Freezer. Frozen whipped cream will thaw in 20 minutes. cheese Cottage and Camembert cheeses may be kept in the Freezer, if closely packaged in moisture-vapor-proof containers, though there may be some water separation on thawing. Camembert cheese should be frozen only at the peak of ripeness. But freezing spoils the smooth texture of cream cheese and protessed cheeses. Freezing and thawing make these cheeses crumbly and cause fat to separate. m·lk Pasteurized, homogenized milk may be frozen and stored 4 to 6 months. Package in liquid-tight, moisture-vapor-proof containers. Allow head space for expansion during freezing. 0 51 52 lunch box ideas Now you can end "lunch box monorony" for your children or hard-working husband- and save yourself time and energy. Here's how, with your Hotpoint Food Freezer, you can make two weeks' supply or more of sandwiches and other basic lunch box foods at your convenience. Package and se1tl individual servings in recommended cartOns (see page 59). For accessibility and conservation of Freezer space, pack a week's supply of each individually packaged item in a paper box. sandwich tips For lunch box sandwiches many different breads, such as enriched white, whole wheat, rye, BostOn brown bread or nut bread can be frozen. Spread softened butter or margarine on each slice of bread, then spread filling. Meat, fish, cheese, poultry, peanut butter and cooked egg yolks are the recommended fillings for freezing. Cooked egg whites become rough when frozen. The other fillings can be moistened with milk, cream, pickle relish, chili sauce, catsup, fruit juice, a little mayonnaise or salad dressing. It is not advisable tO use salad dressings for spreading, as they separate and soak into the bread. Lettuce or other salad greens and raw vegetables do not freeze well. Add these tO the lunch box fresh and crisp from the Refrigerator. Lunch box foods will thaw within two or three hours after removing them from the Freezer. wrapping tips Big hearty sandwiches, cake, cookies, pie or individual cartons of fruit can be packaged several weeks ahead of time. There are many handy packaging supplies on the market that are suitable for these "tote-able" lunch box foods. Plastic bags, aluminum foil or laminated paper are good. In addition, there are plastic containers available with tight fitting lids, which are especially designed for lunch box use: Individual sandwich boxes, pie boxes designed to hold a wedge of pie or cake, and small utility dishes for freezing individual portions of fruit. These convenient containers eliminate the steps involved in wrapping each item for the lunch box, and, of course, they can be re-used. When storing these in the Freezer, tape the lids down with freezer tape. Small jars, such as the kind cheese spreads or jelly come in can be used, too. Any tiny medicine bottles with screw tops are good for salt, salad dressing or other condiments to be added to the lunch after it is removed from the Freezer. These jars may leak, so provide double protection by placing a piece of waxed paper over the top before screwing on the cover. * freezing salads All salads do not freeze satisfactorily. Vegetable salads are not suitable for the Freezer as freezing destroys the crispness. The most satisfactory frozen salad is the type with a solid base, such as cream or cottage cheese, whipped cream, or mayonnaise. Gelatin may be combined with cream and mayonnaise instead of cheese. A supply of frozen fruit salads in the Freezer is convenient to have and adds taste-appeal to family meals. These may be packaged in tub-shaped freezer cartons or individual-size cartons. They require little, if any, thawing. Serve the frozen salad on salad greens; add your own favorite dressing. Meat and poultry for salads may be cooked and frozen when plentiful, then thawed and mixed with salad greens at serving time. Fruit combinations for fruit salads may be combined and frozen in tubular cartons or freezer jars. They may be served semi-thawed or thawed, as desired. 53 54 freezer Ineals Entire meals may be frozen ahead of time and cooked from the frozen state to save time on busy days. Here is a menu and recipes, an example of how to plan this type of meal. If any of these foods are frozen and stored in glass baking dishes, they may be transferred directly from Freezer to oven without danger of breakage. MENU HAM CONES HONEY-PECAN SWEET POTATOES PEAS AND CORN FROZEN FRUIT SALAD DIRECTIONS FOR COOKING 1. Unwrap or untape all casserole dishes. 2. Place Ham Cones and casserole containing mixed Peas and Corn on lower shelf, position A. Leave Corn Sticks in freezer foil, and place on this shel£ 3. Place casseroles containing Honey-Pecan Sweet Potatoes and Cranberry Crunch on top shelf, position C, reversible shelf up. 4. Bake in a 375 °F oven 45 minutes. HAM CONES Mix first 6 ingredients together thoroughly. Shape mto o coneshaped parries. Roll cones in cornflakes and freeze. To prepare for serving, place the 6 frozen Ham Cones on the pineapple slices in a shallow baking dish. Yield: 6 Ham Cones. HONEY-PECAN SWEET POTATOES Arrange potatoes in a greased 1 V2 quart casserole. Add remaining ingredients. Wrap in moisture-vapor-proof material or rape on cover and freeze. Yield : 6 servings. PEAS AND CORN Place vegetables in 2-quarr casserole. Cut butter into small squares and scatter over top. Cover and seal. Yield: 6 servings. FROZEN FRUIT SALAD Add cherry and lemon juice ro fruits and sugar. Whip cream until srif£ Mix in mayonnaise and fold into fruit mixture. Spoon into individual cartons and freeze. Yield: 6 servings. CORN STICKS Sift flour, salt, baking powder, soda and sugar together into mixing bowl. Add sifted corn meal. Combine egg, buttermilk and shortening aod add to dry ingredients. Mix well. Pour barter into well-greased corn stick pan. Bake 25 minutes in 400°F oven. Wrap in aluminum foil for freezing. Yield: 12 Corn Sticks. CRANBERRY CRUNCH Mix oatmeal, flour and brown sugar together. Cur 1n burrer unril mixture is crumbly. Pack V2 of mixture in borrom of 1 V2 -quarr greased baking dish. Cover with cranberry sauce. Top with remaining crumb mixture. Wrap in moisture-vaporproof material and freeze. Bake unthawed for oven meal. After baking cur in squares and serve warm with vanilla ice cream or whipped cream. Yield : 6 to 8 servings. Note: Fresh cranberry sauce may be used instead of canned cranberry sauce. 1 pound cooked ham, ground 1 tablespoon onion, grated 1 tablespoon parsley, chopped 1 tablespoon prepared mustard .2 tablespoons pineapple syrup 1 egg, slightly beaten V2 cup crushed cornflakes 6 pineapple slices 3 to 4 medium-sized sweet potatoes, cooked, peeled and sliced \12 cup light corn syrup \l.i cup honey Salt, pepper \l.i cup butter or margarine ll:! cup pecan halves 1 (12-oz.) pkg. frozen peas 1 (12-oz.) pkg. frozen corn \12 teaspoon salt \12 teaspoon monosodium glutamate 2 tablespoons butter or margarine Yl cup water 2 tablespoons maraschino cherry juice 1 tablespoon lemon juice \12 cup diced, canned apricots V2 cup diced pineapple \12 cup halved, seeded grapes V2 cup chopped maraschino cherries 14 cup suga r V2 cup heavy cream \l.i cup mayonnaise YJ cup flour Y2 teaspoon salt 1 teaspoon baking powder \12 teaspoon soda 1 tablespoon sugar 1 Yl cups corn meal 1 beaten egg 1 cup buttermilk 2 tablespoons melted shortening or salad oil 1 cup uncooked quick-cooking oatmeal \12 cup all-purpose flour 1 cup brown sugar, firmly packed Y2 cup butter or margarine 1 (1-pound) can whole cranberry sauce 55 2 pounds veal steak, sliced thin 14 cup shortening 1 Yz cups boiling water 1 beef bouillon cube STUFFING 2 ounces suet or salt pork ground {or use bacon drippings) 2 eggs, beaten 1 Yz teaspoons salt 14 teaspoon pepper 14 teaspoon thyme 2 Yz tablespoons chopped onion 2 tablespoons lemon juice 4 slices bread, crumbled 56 MENU VEAL BIRDS PARTY POTATOES GREEN BEANS WITH TOASTED ALMONDS ANGEL PIE DIRECTIONS FOR COOKING 1. Unwrap or untape all items. 2. Heat meat drippings to boiling (thicken for gravy by adding 2 tablespoons flour combined with 1 cup cold water). 3. Place Veal Birds in 7xll-inch baking dish, pour hot gravy over meat and cover dish with aluminum foil. 4. Place potatoes on baking sheet. 5. Bake potatoes and Veal Birds in preheated 400 °F oven for 30 minutes. 6. Cook 2 packages frozen beans as directed on package. When serving, top with toasted almonds. *VEAL BIRDS Trim meat and cut into 12 rectangular pieces. Combine all ingredients for stuffing. Spread stuffing on each piece of meat. Roll and tie. Melt shortening in 10-inch skillet on SECOND. Add meat and brown on all sides. Combine water and bouillon cube; add to browned meat. Cover skillet; switch to LOW and continue cooking for 1 hour. Allow meat to cool. Package meat in moisture-vapor-proof material. Freeze. Package meat drippings separately in freezer container. Yield: 6 servings. *Beef round steak may be substituted for veal, if desired. PARTY POTATOES Add water to potatoes and bring to a boil on HIGH. Switch to LOW; cook about 20 minutes or until tender. Drain and mash. Add remaining ingredients and beat until fluffy.Heapwhipped potatoes into aluminum foil shells. (To make shell, form a 10- xl2-inch piece of aluminum foil into the shape of half a baked potato skin.) Sprinkle with paprika, if desired. Cool and package in moisture-vapor-proof material. Yield: 6 servings. GREEN BEANS WITH TOASTED ALMONDS Melt butter on SECOND. Add almonds and brown. Cool almonds and package in freezer carton. Freeze. Yield: \12 cup roasted almonds. ANGEL PIE Separate eggs and beat whites until frothy. Add cream of tartar and beat until they stand in glossy peaks. Gradually beat in sugar. Add flavoring. Make a 9-inch circle on brown paper. Place on baking sheet. Spread part of mixture smoothly on circle. Pile remainder evenly on circle at the edge to form a large meringue shell. Bake in preheated 300°F oven for 50 minutes. Set aside to cool. Gently pull brown paper from bottom of meringue and return meringue to baking sheet. For filling, beat egg yolks until thick and lemon colored. Gradually beat in sugar, lemon juice, rind and water. Place mixture in pan. Switch to THIRD and cook, stirring constantly, until thick and smooth. Cool. Place \12 of whipped cream in cooled meringue shell. Next pour lemon filling over whipped cream. Top pie with remaining whipped cream. Freeze pie until firm, then wrap tn moisture-vapor-proof material. Yield: 1 9-inch pie. Note: To thaw, remove wrapping immediately and place on serving plate. It will be ready to serve by the time the meal is heated and eaten (about one hour). Meringue is fragile and should be handled carefully. Y2 cup water 6 or 7 medium-sized potatoes, quartered Salt Pepper YJ cup sour cream Milk to moisten \4 cup butter or margarine 1 tablespoon grated onion h cup slivered almonds 1 h tab:espoons butter 4 eggs \4 teaspoon cream of tartar 1 cup sugar \4 teaspoon almond extract h cup sugar (for filling) 2 tablespoons lemon juice 2 teaspoons lemon rind \4 cup water 1 cup heavy cream, whipped 57 58 containers for packaging Proper packaging is essential for successful freezing. Choose only top quality packaging materials-designed to fit the specific food you are preparing. Packaging must retain the moisture in the food and keep the air out; thus, good packaging material is moisture-vapor-proof Properlysized containers will permit faster freezing, easier packaging and conserve space in your Freezer. Paper cartons are easy to fill and empty. There are three types: 1. Tube or cylindrical shaped. 2. Waxed cup with paper disc-type lid. 3. Rectangular with plastic lid. These containers are excellent for fruits, vegetables, cooked foods and dairy products. Gla ss freezer jars have excellent moisture-vapor-proof qualities. The mouth is extra wide, and the sides are tapered to facilitate removal of the frozen contents. A screw-on cap of rust-proof metal provides an air-tight, leak-proof seal. Food must be partially thawed before it is removed. Ordinary glass jars are not recommended for freezing foods. Metal cans can be used if the homemaker has equipment for canning in tin. The plain sanitary can may be used, but for red or acid vegetables, fruits, fish and meat, use a lacquered can or R-ename! can. Clean coffee cans, cake or cookie tins with aluminum foil liners, can be used also. Rectangular boxes. Press out as much air as possible and seal cellophane and Pliofilm.liners with a heating instrument. Polyethylene liners may be sealed with a heating instrument, freezer tape or two to three inches at the top of the bag may be twisted and folded over to form a gooseneck twist which is held by a rubber band. Bags can be used for dry-packing vegetables and fruits. Larger bags, made of Pliofilm, cellophane, polyethylene or laminated paper, are excellent for large, bulky items, such as chickens and turkeys. These bags must be sealed with a heat sealing device, freezer tape, or a gooseneck twist held in place with a rubber band. Aluminum boxes made of heavy aluminum or aluminum foil are available in pint and quart sizes. They are particularly convenient for cooked and baked foods, which may be frozen and reheated in the containers. Rectangular plastic containers are excellent for freezing fruits and cooked foods. freezer wrappings Wrapping papers are suitable for meat, fish, poultry, cake, pie and dry, solid foods. The following types are recommended for general use: Polyethylene (plastic) bags and sheet wrapping are useful and are re-usable. Bags are best fastened by twisting the top, folding the end over and fastening with a rubber band. The sheet wrapping may be sealed with freezer tape. Cellophane. Use a drugstore wrap (see page 60) and heat seal. In storing cellophane it is important to remember that 59 .. Drugstore wrap. ( 1) Place food to be wrapped in center of the wrapping pape r. (2) Bring two parallel edges together. Fold in lock seam, repeat this fold until the last fold rests firmly on the food . {3) Fold ends, excluding as much a ir as possible. Seal with tape or tie firmly with heavy string. high humidity and high temperature are harmful to this material. An outer covering of stockinette is recommended to protect cellophane coverings from puncturing and tearing in che Freezer. Pliofilm should be used like cellophane-seal with warm (not hot) iron. Note: When cellophane and Pliofilm are used, an outer covering should be used to protect the wrapping. Stockinette is the best material for this. Pull tightly over the package; fasten at ends with string or a knot in the stockinette itself (Ordinary wrapping paper may be used in place of the stockinette.) Saran. Press tightly around food .. Use drugstore wrap. Seal with freezer tape. Laminated wrappings. There are several laminated wrapping papers available which combine paper and another material, such as cellophane, aluminum foil or plastic coating. When using these wrappings keep the paper on the outside to provide the best protection for the package in the Freezer. Use a drugstore wrap for these materials (see page 60). Aluminum foil has excellent moisture-vapor-proof qualities. Use only heavyweight freezer foil-seal by simply pressing tightly around the product. Precooked food that has been wrapped in aluminum foil can be heated in the foil when preparing for serving. Waxed locker papers are inexpensive but are not as moisture- vapor-proof as above papers. (If paper is waxed on one side only, use two thicknesses and place waxed sides next to food. ) Freezer tape does not loosen during zero storage. Use it to seal edges of moisture-vapor-proof wrapping and attach labels. Ordinary cellophane tapes will not hold a seal at the temperature maintained in the Food Freezer. general instructions for using wrappings 1. Use a generous amount of paper. 2. Drugstore wrap. Place food in center of paper. Bring two opposite edges rogether over food. Fold edges over several times in a lock-seam until the last fold rests firmly on food . Then fold in open ends, as in any package, excluding as much air as possible. Seal with freezer tape. 3. Butchers' wrap. Place food diagonally on one corner of paper. Roll paper and food rogether diagonally, folding in extra material as you roll. Seal with freezer tape. 4. Laminated, parchment and other treated papers must be sealed. They can be sealed with freezer tape or string. Cellophane and pliofilm should be heat sealed, then covered with stockinette. 5. Label all packages clearly. Note: Regular butcher paper, ordinary waxed paper, gift· wrapping cellophane and paper grocery bags are not suit able for wrapping. Stockinette. Use as outer covering when packaging with cellophane or pliofilm . Pull tightly over package; fasten with string or tie knot. Paper cartons. Filling , Use funnel of the type il lustrated for easy filling . Sealing' Use spatula, placing in the fold. Seal with hot iron. Labeling container. Be sure to label all containers and packages. List contents and dote that it was placed in the Freezer for storage. and mold foil to shape of the food . Only one thickness is required. No heat sealing or taping is necessary . 61 62 aximum storag MEAT Months Food of Storage Beef Steaks, roasts 8 to 12 Frankfurters 2 to 3 Ground beef 4 to 6 Kidney, tongue 3 to 4 Pork Fresh pork 4 to 6 Bacon, unsliced 3 to 4 Bacon, sliced 1 Ham 3 to 4 Pork, ground and unsalted 3 to 4 Sausage, seasoned and smoked 2 to 3 Sausage, unseasoned 4 to 6 Variety meats (liver, heart, kidney, .tongue) 1 lamb 8 to 12 Most Game Veal FISH lean fish (bass, cod, perch, pike, sunfish, etc.) Fatty fish (catfish, herring, mackerel, etc.) Salmon Shellfish Shrimp Fresh, unpeeled Cooked, unpeeled Cooked, peeled 8 to 12 6 to 8 6 to 8 3 to 4 2 to 3 4 to 6 4 to 6 4 to 6 2 to 3 periods RECOMMENDED AT 0°F FOWL VEGETABLES (cont.) FRUITS (cont.) Months Months Months Food of Storage Food of Storage Food af Storage Ga me birds 8 to 12 Greens 12 Oranges, grapefruit 8 to 12 Geese 3 to 4 Kohlrabi 8 to 12 Peaches* 16 Poultry Mixed vegetables 8 to 12 Pears 6 to 8 Cut up, broilers 4 to 6 Mushrooms 6 to 8 Pineapple 16 Whole 6 to 8 Okra 12 Plums 8 to 12 Creamed 3 to 4 Peas, black-eyed 12 Prunes 8 to 12 Giblets 1 Peas, green 12 Raspberries* 16 Turkeys, unstuffed 6 to 8 Peppers 8 to 12 Rhubarb 16 Creamed 2 to 3 Potatoes, French fried 2 to 3 Strawberries* 16 Pumpkin, mashed 16 DAI RY PRODUCTS Squash, summer 8 to 12 Squash, winter 12 BAKED FOODS Creamery butter 4 to 6 Sweet potatoes 12 Heavy cream (40%) 3 to 4 Turnips 12 Yeast bread 8 to 12 Milk 4 to 6 Rolls 6 to 8 lard, rendered 4 to 6 Unbaked 1 or less Cottage cheese Cakes (uncreamed) 4 to 6 FRUITS Baked 3 to 4 Cheese 4 to 5 Baked, frosted 2 to 3 Eggs 8 to 12 Apples 16 Unbaked 1 or less Ice cream 1 Apricots* 16 Cupcakes 2 to 3 Ber6es* 16 Pies VE GETABLES Blueberries 12 Baked 2 to 3 Cherries, sour 16 Unbaked 3 to 4 Asparag us 6 to 8 Cherries, sweet 12 Chiffon 1 or less Beans, green or wax 8 to 12 Coconut 8 to 12 Quick breads, baked 2 to 3 Bea ns, lima 12 Cranberries 16 leftover coo ked foods 1 or less Broccoli 12. Currants 12 Sandwiches 1 Brussels Sprouts 12 Dates 8 to 12 Prepared foods 2 to 3 Carrots 12 Figs 8 to 12 Stews and soups 2 to 3 Cauliflower 12 Gooseberries 8 to 12 Corn on cob 8 to 12 Grapes 8 to 12 Corn, whole kernel 16 Juices 8 to 12 *Storage times are fo r sugar or Corn, creamed 8 to 12 Melons 8 to 12 syrup packed fruit, with ascorbic Eggplant acid added as needed. Dry packs 8 to 12 Mixed fruits 6 to 8 do not store as long. 63 refrigerator and freezer "know-how" BEFORE CALLING FOR SERVICE ••. If your Feezer or Refrigerator is not operating properly, we suggest that you check for the foll_owing: 1. Is the electric plug firmly placed in the outlet? 2. Is the wall outlet in good repair? 3. Is an extension cord being used? If so, it should conform with local electrical codes. 4. Is it sharing a wall outlet with other appliances? (For best operation it needs an outlet of its own.) 5. Has the fuse blown? 6. Is the Temperature Control at the proper setting? 7. Has anything fallen behind the RefrigeratOr or Upright Freezer that might obstruct air circulation through the condenser? 8. Has the door been left open for an unusually long time? 9. Is your RefrigeratOr or Freezer resting firmly on the floor on all fom corners? (Cause of undue noise from vibration.) 10. Is interior air circulation of the RefrigeratOr blocked by overcrowding on the shelves? If none of these are the cause of your trouble, call your Hotpoint Service Representa-tive. To help him give you the best service, be sure to know the model number of your RefrigeratOr or Freezer. This number is located on t
Click tabs to swap between content that is broken into logical sections.
Title | The Hotpoint food freezer and-- combination refrigerator-freezer |
Date | 1956 |
Date approximate? | yes |
Contributors (group) | General Electric Company. Hotpoint Division |
Subject headings |
Refrigerators Home freezers Frozen foods Refrigerated foods Cooking (Frozen foods) Cold dishes (Cooking) Cooking, American |
Type | Text |
Format | Pamphlets |
Physical description | 60 p. , ill. , 23 cm. |
Publisher | Chicago : Hotpoint Co. |
Language | en |
Contributing institution | Martha Blakeney Hodges Special Collections and University Archives, UNCG University Libraries |
Source collection | Home Economics Pamphlets Collection [General] |
Rights statement | http://rightsstatements.org/vocab/NKC/1.0/ |
Additional rights information | NO KNOWN COPYRIGHT. This item is believed to be in the public domain but its copyright status has not been determined conclusively. |
Call number | TX610 .H680 1956 |
Digital publisher | The University of North Carolina at Greensboro, University Libraries, PO Box 26170, Greensboro NC 27402-6170, 336.334.5304 |
Full-text | DEAR HOMEMAKER: ~oct".,-~ ~)( fo\0 Hfo~O sh This book has been planned to help you enjoy the features of your new Hotpoint Food Freezer and Combination Refrigerator-Freezer to the fullest. Your new appliances give you convenience and ease in meal preparation never before possible. You can serve your family better meals, more economically, with less effort on your part. The Hotpoint Food Freezer and Combination Refrigerator-Freezer are the products of the thorough engineering and superior workmanship that have established Hotpoint's outstanding position in the electric appliance field. The material in this booklet has been prepared by Hotpoint Institute, the Home Economics Division of Hotpoint Company. Every suggestion, recommendation and recipe is the result of thorough testing in the Hotpoint Kitchens. We are proud to welcome you to the millions of Hotpoint appliance users. We know you will find new pleasure in your Refrigerator and Freezer as you learn to use its many features. SrECIAL COLLECTIONS & RARE BOOKS WAI HJI. C\ JNTON jAt"KSON LltJKARY Ttit- UNtVLK!>In llt NORTH CAKOI.INA AT GIU·~N!tKOKO 110\H u:o,O:VUCSPt\.\1PIIIE"I::, G1Jl. of Paul HL-ssiiO(! ~(J(I:! Cordially yours, ~~~1~ HOTPOINT HOME ECONOMICS INSTITUTE l 'i ~7 THE HOTPOINT COMBINATION REFRIGERATOR-FREEZER PAGE Why Your Refrigeracor is a True Combination Refrigerator-Freezer . The Fresh Food Compartment. The Food Freezer . Defrosting the Food Freezer .. . ... . . . Cleaning and Care of the Refrigerator-Freezer . Vacations .. 3 4 8 9 11 12 PAGE Discarded Refrigerators .. EP18 Refrigerator-Freezer . .. . .. .. . . Refrigerator Recipes ... THE HOTPOINT FREEZER Freezer Management . Features of Your Hotpoint Upright Freezer ..... Features of Your Hotpoint Chest-Type Freezer ...... . . Freezer Facts . . . .. Ten Rules for Successful Preparation and Freezing of Foods .. ..... . ..... . Refreezing Foods that have Thawed . Vegetables . . . . . ...... . Frozen Vegetable Cookery. Fruits. Frozen Fruit Treats . Mears. Game. Reference Chart for Roasting Unfrozen Mears .... Fish .. Poultry .. Reference Chart for Roasting Unfrozen Poultry . Cooked Foods . . . Pasrry . .. Cakes and Frostings ... Cookies . Ice Cream and Other Desserts .. . 12 12 14 lH 18 21 22 23 25 26 30 31 35 36 37 38 39 40 41 42 43 lj lj 46 47 Breads . Eggs .. . . . . . . . . 4H Dairy Products . Lunch Box Ideas .. Salads . . .. . . . Freezer Meals .. Containers for Packaging . Freezer Wrappings .. 50 . . . . . . . . . 51 52 53 54 5H 59 Maximum Storage Periods . . 62 Refrigerator and Freezer " Know-How" 64 Warranty . . . .. .. . . . 65 'tv 2 introducing the + combination refrigerator-freezer Your new Hotpoint Combination Refrigerator-Freezer-with its True Food Freezer, roomy Fresh Food Compartment and handy Super-Stor Door Shelves-offers Refrigerator convenience, quality and efficiency at its very best. Learn the important facts about the features found on your Combination Refrigerator-Freezer (features will vary with different models) by following these simple instructions for use and care. If you have a Hotpoint EP18 model Refrigerator-Freezer, refer to pages 12 and 13 for special information on that model. BEFORE YOU ADD THE FOOD .. . Remove all shipping paper and cardboard, and give the Refrigerator a good cleaning. To remove any adhesive that might be left from the packing tape, use warm, sudsy water or alcohol. Rinse and wipe dry. Wash the Food Freezer, ice cube trays, shelves, walls, Super-Stor Door Shelves, vegetable pans and the exterior with a baking soda solution (1 tablespoon of soda in 1 quart of warm water). Rinse and wipe dry. LOCATION .. . Your new Refrigerator-Freezer brings greater ease to the every-day tasks of meal preparation and food storage, because of the many features built into this new appliance. For most convenient use of your new Refrigerator, place it where it can give you the most efficient service. It is desirable to have a base cabinet next to the latch handle, for loading and working space. Allow four inches "on one side or above the Refrigerator for ventilation. To insure satisfactory performance your Refrigerator should never be operated in an unheated location in cold weather. ROLLERS ... Rollers are provided on several models to make the Refrigerator easy to move for cleaning and decorating. These rollers are normally in the locked position when the Refrigerator is in place. They are controlled by a lever, located in the center of the Refrigerator beneath the base panel. To move the Refrigerator, release roller locks by moving the lever to the left with the hand or foot. Then pull Refrigerator straight out. When cleaning is finished or Refrigerator has been moved to desired location, lock rollers by moving lever to the right as far -as it will go. Check to see if your Refrigerator rests firmly on all four corners. If not, it is adjustable. Open Refrigerator door. Remove the base panel by grasping each end and lifting up. Then adjust by turning the leveling legs or rollers located at each front corner of the cabinet. Replace panel. WHY YOUR REFRIGERATOR IS A TRUE COMBINATION REFRIGERATOR-FREEZER Your Hotpoint Combination Refrigerator-Freezer is exactly what its name implies-a true freezer and refrigerator combined in one handsome cabinet. It has two compartmentseach is entirely insulated from the other, and has its own insulated door and cooling system. The Food Freezer is designed for freezing fresh foods and storing frozen foods, and operates at near-zero temperatures, depending on the Temperature Control setting. For defrosting the Food Freezer, refer to pages 9 and 10. The Fresh Food Compartment can be controlled to maintain a food temperature of approximately 40°F. (A somewhat lower temperature may be reached by turning the Temperature Control to a colder setting.) The Coldcoil, located at the top rear of the Fresh Food Compartment, provides proper temperature and humidity conditions in the cabinet, regardless of the outside temperature. This combination Refrigerator-Freezer is regulated by one Temperature Control. The setting of this control dial determines the temperature in both the Fresh Food Compartment and the Food Freezer. For example, when the Temperature Control is adjusted so that the temperature in the Freezer is lowered, the temperature in the Fresh Food Compartment will be reduced, also. However, the temperature in the Fresh Food Compartment will never go as low as freezing. Frost-Away, automatic defrosting of the Fresh Food Compartment, is one of the important conveniences of this Refrigerator. The Coldcoil, located in the top rear of the Fresh Food Compartment, automatically defrosts during each cycle. The fine film of frost which forms on the Coldcoil melts, and drains into the trough at the back of the cabinet. It then passes through a drain tube in the back wall of the Refrigerator, and into a pan below where it is evaporated. 3 4 the fresh food compartment SAFETY DOOR LATCH . . . All Hotpoint Refrigerators feature a safety door latch that can be opened from either the outside or inside. TEMPERATURE CONTROL . .. The single dial, which controls the tern-, perature of both the Fresh Food and Freezer Compartments, is located on the upper left wall of the Fresh Food Compartment. This clearly marked dial has nine settings with ''1'' the warmest position and "9" the coldest and an " oFF" position to offer you the flexibility you desire. Since temperature and humidity conditions and personal preference vary greatly, we recommend that you set the Cold Control Dial at the number "5" position. Then after using the Refrigerator, adjust the dial to a warmer (toward position "1 ") or colder setting (toward position "9") to determine the setting that is best suited to your needs. INTERIOR LIGHT . . . Located on the upper left wall of the Refrigerator, the interior light is enclosed in a nylon or glass shield (depending upon model) . This shield may be removed tO replace the lamp by pulling the shield forward and out. If the lamp should burn out, a replacement may be purchased from your Hotpoint Dealer. Snap shield back into position when_lamp has been replaced. SHELVES .. . The shelves in your new Hotpoint Refrigerator are made of sturdy rust-proof aluminum or corrosion resistant steel. There are two types of shelves: sliding, adjustable shelves which pull out on nylon guides; and fixed shelves. The type of shelf varies with the model. The shelves are removable. To remove the sliding shelves, lift up and out. Return sliding shelf to Refrigerator by placing prongs on rear of shelf into desired support and by setting the shelf on the notched supports at the front of the cabinet so the shelf is level. To remove fixed shelves, lift up and pull out. HALF SHELF ... located above the top shelf. To remove the half shelf for cleaning, disconnect the supporting bracket on the left side where it joins the liner top. Lift shelf out. MEAT, FISH AND POULTRY STORAGE .. . A convenient glass meat dish has been provided in several Refrigerator models. This meat dish should be placed on one of the lower shelves and not on the top, half shel£ Meat, fish and poultry may be stored for short periods in the Fresh Food Compartment. For longer storage, wrap in moisture-vapor-proof material and store in the Freezer Compartment. The large Freezer in your Hotpoint Combination Refrigerator-Freezer allows you ro buy weeks in advance and store these items conveniently for future use. The quality of the meat, the length of time it has been in the market, method of preparation and handling effect the length of storage time in the Fresh Food Compartment of your Refrigerator. You will find the following recommendations helpful as a general guide. Variety meats, as liver and kidney, ground meats, chicken and fish should be wrapped and stored in the Fresh Food Compartment for one day. Roasts, steaks and chops may be stOred for 3 to 4 days. Luncheon meats, frankfurters and link sausage may be kept for the same length of time. Cured meats, bacon and ham may be stored for a week. To be assured of maximum quality and flavor, any of the above items which are to be kept for a longer period of time should be stored in the freezer. SPLIT SHELF .. . The top shelf in several Refrigerator models is split in the center to give added flexibility in food stOrage. To remove the left half of the shelf, lift up in center and our. To replace the shelf, insert prongs on left side of shelf into openings on the cabinet liner and press shelf firmly into place. The right section of the split shelf may also be removed, if desired, by disconnecting the supporting bracket in the center where it joins the cabinet liner and lifting up and out. DIVIDED SHELF .. . The lower shelf in some models is divided into two half-width shelves to provide more flexibiliry of storage space in the Fresh Food Compartment. The two halves can be combined into a full-width shelf, if desired, or one half may be stored underneath the other to make room for extra large items. To provide this extra space, lift up the right-hand half of shelf and slide it under the other on the special slides provided. In this position, the lower half may be pulled part way out and used as a sorting she!£ GLASS SHELF .. . Made of heavy glass, the bottom shelf also acts as a cover for the vegetable pan (or pans). Occasionally, this shelf needs to be removed and carefully washed in warm, not hot, sudsy water. To remove this glass shelf for cleaning, first pull out both vegetable pans. Lift glass shelf up and out. 5 • VEGET AB.LE STORAGE ... Special high humidity makes the two vegetable pans an ideal place to store most fruits and vegetables so that they retain their garden-fresh flavor and moisture for days. Most vegetables and all fruits, except berries and bananas, may be stored here. Each pan slides in and out on special guide rails under the glass she!£ Before storing vegetables, remove the parts that won't be used. Keep excess moisture out of the bottom of vegetable pan. BIG BIN DOOR SHELF ... For added convenience, several Refrigerator models feature a large compartment as the lower portion of the door. The Big Bin Door Shelf provides a fullwidth polystyrene vegetable crisper plus additional space for bottle storage or for irregularly shaped packages. You'll find the Big Bin is the perfect place to store large items within fingertip reach. The showcase vegetable crisper will hold up to two-thirds of a bushel of fresh fruits and vegetables and you'll find its generous size makes stOrage of those long items, as rhubarb and celery, an easy matter. A special full-width half-depth shelf has been provided in the cabinet tb give you extra storage above the vegetable crisper. As this half shelf extends out over the vegetable crisper when the door is closed, large, bulky items should be placed in the back section of the Big Bin Door Shelf rather than in the place provided for the vegetable crisper. Also, the clear plastic cover on the vegetable crisper should be closed securely before the outer door is closed. Since the Big Bin Door Shelf occupies the entire loV:'er portion of the cabinet when the door is closed, the floor of the cabinet should be kept free of food items. The Big Bin offers year 'round food stOrage flexibility. During the winter months, bottles might be stored on the top shelf and "in season" fruits as oranges and grapefruit stored in the Big Bin. During the summer months, a large watermelon might be stored on the top shelf, while milk and summer beverages, right in their serving pitchers, could be stored in the Big Bin. SUPER-STOR DOOR SHELVES . . . Extra storage space for often-used items is provided by the convenient Super-Stor Door Shelves. Here, within fingertip reach, is the proper place for small jars, cans, bottles and food cartons. Also located on the door in some models is the Dairy Stor, with a cheese keeper, the Butter Bin and the egg rack which is conveniently located at the cop of the Dairy Stor. The egg rack is easily removed for cleaning. TALL BOTTLE ZONE .. . The roomy top shelf of your new Refrigerator-Freezer provides space for tall bottles and extra large items. Most gallon and half-gallon containers, or tall soft drink bottles may be stored here. Wipe milk, cream and beverage bottles with cloth before storing. BUTTER BIN is located on the inside of the door as part of the Dairy Stor. There are two types, depending on your model. Spread Controlled Butter Bin ... For convenient storage of butter at spreading consistency, a temperature control dial has been provided. The dial may be turned to vary spreading consistency. Try setting the dial in a vertical position at first, then adjust toward "WARMER" or "coLDER" to suit your wish. Because the temperature in the Butter Bin is higher than in the Fresh Food Compartment, butter should be stored here only three or four days. Unheated Butter Bin ... Located on the door, this compartment provides a convenient place to store butter at refrigerator temperature. The compartment is covered so butter will not absorb food odors. CHEESE KEEPER ... Located to the left of the Butter Bin on some models, this feature is designed for convenient storage. Wrap cheese (or leave in its original wrappings) and place in cheese keeper. This compartment may also be used for other door shelf items. AUTOMATIC DEFROSTING ... All Combination model Refrigerator-Freezers feature automatic defrosting of the Fresh Food Compartment. All models dispose of the defrost water automatically. some foods keep hP.~t. at room tern erature Bread will stale more rapidly in the Refrigerator than in the bread box, according to recent research. To prevent this, it can be stored in the Food Freezer where it will keep fresh for a year. The bread can be easily toasted from the frozen state. Bananas, of course, will become unpalatable if stored in the Refrigerator. Many canned and bottled foods also store well at room temperature so they need not take valuable space in your Refrigerator. 7 8 t n~ f ()d freezpr This special compartment, which offers zero storage, sets your Hotpoint Refrigerator apart as completely modern. In most models, the Freezer is found at the top of the Refrigerator cabinet. In the Eye-Hi Combination Refrigerator-Freezer, the large True Food Freezer is placed at the bottom. The Temperature Control for the Food Freezer is the same :.::::::~oom:ro1 used to regulate temperatures in the Fresh Food ComP'""""-"" · To freeze foods, normal Cold Control setting need not be changed. FROZEN FOODS ... This Food Freezer makes it possible for to keep a generous supply of frozen food available for your family meals. Or, if you own a large Food Freezer, you may find that it is convenient for you to keep a working supply of frozen foods in your Refrigerator Food Freezer. Commercially frozen foods should not be allowed to begin thawing, but should be placed in the Food Freezer when still solidly frozen. Then they will retain their original freshness. For most efficient freezing, place foods to be frozen as close to as many freezing surfaces as possible - the top, bottom or side walls of the Freezer liner. For best freezing results, no more than 5 pounds per cubic foot Freezer volume should be frozen at one time. For complete freezing information, refer to the freezing sectio~ of this book. SHELVES IN FREEZER DOOR ... In some models, two shelves will be found on the Freezer door. The lower shelf is ideal for storing small cans and small packages of frozen foods. Ice cream placed here will have a good consistency for serving. The upper Freezer door shelf is especially designed to hold frozen juice or fruit cans. Placed horizontally in this rack, the cans can be easily removed. In the Eye-Hi Refrigerator-Freezer, a Frozen Food Rack is found just below the juice rack. To add or remove foods, lift rack up, then tilt to stop position. ICE CUBES . .. The trays should be filled three-quarters full and, for quick freezing, placed on the bottom of the Freezer. Extensions on tray dividers make it easy to stack ice cube trays on top of each other. In the Eye-Hi Refrigerator-Freezer, the trays should be placed on the freezing shelf at the top of the Freezer. Additional trays may be purchased from your Hotpoint Dealer. STEP-UP SHELF (found on certain models) makes ice cube tray storage convenient. To remove shelf for cleaning or for storing large packages, lift shelf up at the back and pull out. ICE CUBE TRAYS .. . Thanks to Hotpoint's quick, easy action ice cube trays with a built-in operating lever to free the cubes, there·~ no need to melt ice cubes under running water when you're trying to remove them. Just place the tray on a flat sur-face and lift the lever slowly. When completely raised, remove cubes and grid. Remove as many cubes as you wish - then return unused cubes (without the grid) to the Freezer. If you are going to need an unusually large supply of ice cubes, freeze a supply ahead of time and store them in a container in the Food Freezer. The ice cubes won't stick together if you remove them from the trays quickly without using water and put them in the container before they begin to melt. TO CLEAN ICE TRAYS ... Use warm or hot tap water only with baking soda, if desired. Do not use boiling water, soaps, detergents or scouring aids. Making Frozen Salads and Desserts .. . The ice cube trays can also be used for freezing many different types of salads and desserts. The desserts will have a smooth texture because they freeze rapidly at the low temperature in the Food Freezer. P. r ~t tha f As you use your Refrigerator-Freezer, the Food Freezer will gradually collect frost. It collects both on tb.e inside, where you can see it, and on the outside of the lining of the Freezer, where it is hidden by insulation. The inside frost may be either scraped or melted off, but the outside frost is removed only by melting (complete manual defrosting) . In most climates with moderate usage, complete manual defrosting should not be = required more than once a year - in addition to periodic scraping when frost formation interferes with the use of the Freezer. If the Refrigerator-Freezer is given heavy use under c~nditions of high temperature and high humidity, it is pos-stble that complete defrosting might be necessary more often. 9 10 '.. . Scraping ... Because of the low temperature, the first frost which collects on the inside will be light and fluffy. This may be scraped off with a plastic scraper (similar to a car windshield scraper), a pancake turner, or even the edge of a baking sheet. Place a pan or baking sheet on the bottom of the Food Freezer to catch the frost when scraping the top. This scraping will postpone the need for complete defrosting. Caution: Avoid using a knife or sharp pointed instrument that might damage the walls of the Freezer. COMPLETE MANUAL DEFROSTING The Freezer of your Hotpoint Refrigerator-Freezer requires periodic manual defrosting. The Freezer does not defrost automatically because the temperature rise resulting from automatic defrosting affects frozen foods adversely. The Freezer of the Hotpoint Refrigerator-Freezer is separate from the Fresh Food Compartment, is not affected by use of the Fresh Food Compartment and thus collects frost much more slowly than in a conventionally designed Refrigerator. For complete manual defrosting: 1. Remove all frozen food, ice trays and the Step-Up Shelf (lift back of shelf up and pull out). Packages of frozen food may be wrapped to· gether in newspaper to keep cold. 2. Turn the unit off by moving the Temperature Control dial to the "oFF" position. 3. Place large pans of warm water in the Food Freezer. As they cool, re· place with more warm water. Defrosting will be faster if you leave the Freezer door open. 4. Wipe up defrost moisture. 5. The coils which cool the Food Freezer retain frost and ice the longest. This drains away through a tube which leads into the trough in the Fresh Food Compartment. Wait for all wate1' to drain through the tube before turning on the Refrigerator. 6. As soon as draining stops and all the visible frost is removed, clean Freezer Compartment with baking soda solution. Dry out the surface of the Freezer. 7. Turn the unit on by setting the control dial at the desired position. 8. Return the frozen food, ice trays and Step-Up Shelf to the Food Freezer. Portable Defrosting Mechanism ... There are a number of these on the market. These mechanisms are worked by a clock which shuts off the Refrigerator for several hours each night. Such a device is not recom· mended on these models. It will partially defrost the Food Freezer, may harm frozen foods stored there and will gradually form a hard layer of ice on the floor of the freezer. cleaning and care of the refrigerato -freezer THE EXTERIOR ... The beautiful Calgloss finish on the exterior of the Refrigerator is exclusive on all Hotpoint appliances. This baked-on finish has the advantage of color retention as well as resistance to marring, scratching and chipping. When cleaning the exterior, wash with mild suds and water, rinse with clear water and wipe dry. Then polish with Horpoint Polish (available from your Horpoint Dealer). Do not UJe scouring powder or harsh abrasive cleansers in cleaning. This is particularly important in the care of the brushed aluminum door trim found on some models. Several model Horpoint Customline Refrigerators have a handsome brushed sarin chrome finish. To clean this finish, follow above procedure. If you prefer, mineral oil may be used in place of Hotpoint Polish. Apply a small amount of mineral oil on a damp clorh and rub over surface. As the models with the brushed sarin chrome finish are built-in, the upper and lower marching vents should be cleaned occasionally with a vacuum cleaner attachment. Note: The rubber suction cups on some towel racks, etc., are made of a rubber which has a high sulphur content. Sulphur will stain the finish of the Refrigerator. Also, if such objects are fastened to the Refrigerator with glue, a permanent mar will result. THE FRESH FOOD COMPARTMENT ... This should be thoroughly cleaned regularly. Remove all food and shelves and wash the walls of the cabinet with a solution of 1 tablespoon baking soda in 1 quart warm water. Wash shelves and replace. Occasionally, clean under side of shelves with a stiff brush. When spillages occur, wipe them up promptly. Mild suds and water may be used and should be followed by a baking soda solution rinse. THE DOOR GASKET ... Wash the gasket-or sealing strip-around the inside of doors in borh compartments with mild suds. Rinse with clear warm water and wipe dry. REFRIGERATING MECHANISM . . . The Horpoint Thriftmaster® sealed unit has been permanently lubricated ar the factory. You will never have to oil ir. For atrention or service, call your Hotpoint Dealer. Give him the model number which is found directly behind the base panel. To remove the base panel, open Refrigerator door, lift panel up and our. CONDENSER ... located on the rear of the cabinet. Good refrigeration depends on ventilation through the condenser, so be sure that nothing falls behind the Refrigerator or obstructs the space above the condenser. IF ELECTRIC CURRENT FAILS ... Keep the Fresh Food Compartment door closed as much as possible. Do not open Food Freezer. If the shut-off lasts for several hours, dry ice may be obtained from a locker or ice plant and placed in the Freezer to protect the frozen food. 0 0 lh I IIIIIHI v 11 VACATIONS ... For a short absence, allow the Refrigerator to operate at normal Temperature Control setting. This lets you store food for use when you return. For a long vacation, you may not wish to have the Refrigerator-Freezer co,ntinue to operate. Disconnect the electric cord from the wall outlet and remove all food from both compartments. Follow Manual Defrost procedure (page 10). Clean interior thoroughly and leave doors ajar to allow room air to circulate in the cabinet. DISCARDED REFRIGERATORS ... The tragedies involving children accidentally locked in old ice boxes and Refrigerators can be eliminated if the door is removed from the unused box. This is done by unscrewing the hinges and discarding the door. EP 18 refrigerator-freezer The newest member of the Hotpoint Refrigerator line is the EP18 Combination Refrigerator-Freezer. This model combines 7.3 cubic feet of Freezer storage below with 11.1 cubic feet of fresh food storage up top. This upside down arrangement puts those frequently used fresh food items within easy reach and the less frequently used Freezer below. Your new Hotpoint EP18 Refrigerator is designed to provide the maximum in convenience, flexibility and capacity. DOORS ... The two outer doors provide easy access to either compartment. The upper door is designed with a safety latch so that it may be opened easily from either the outside or inside. The lower or Freezer door has a similar latch and is opened by pressing the convenient foot pedal at the front of the cabinet. * TEMPERATURE ·CONTROLS ... The EP18 Refrigerator-Freezer is provided with two Temperature Controls for proper temperature adjustment in either compartment. The Temperature Control in the fresh food compartment is located in front of the interior light and is numbered from 1 to 9, with 9 being the coldest setting. Since temperature and humidity conditions and personal preferences vary greatly, we recommend that the Fresh Food Compartment Temperature Control be set at the 5 position and adjusted to a warmer or colder setting as needed. Since the Fresh Food Compartment Temperature Control works independently, this control may be turned to the "oFF" position while the Freezer will continue to operate. You may wish to use this feature if you plan to be away on vacation and would like frozen foods available when you return. The Temperature Control in the Freezer Compartment is located behind the base panel. To remove base panel, open Freezer door and lift panel up and out. The Freezer Temperature Control is marked from "Normal" to "Colder". We recommend that the Temperature Control be set at "Normal" and then adjusted to a colder setting, if desired. BIG BIN DOOR SHELF . .. This Refrigerator features the popular Big Bin Door Shelf For specific information on this feature, refer to page 6. In this particular model, however, an 8-inch space has been provided at the rear of the cabinet for added storage space. You will notice that there is a slight indentation at the bottom of the cabinet liner. When foods are stored in this area, care should be taken that they do not extend in front of this indentation in order that sufficient space is allowed for the Big Bin Door Shelf when the door is closed. FREEZER . . . Frozen foods may be stored in either the baskets or the handy door racks. To add or remove foods from the door rack, lift rack up and forward. One door rack has been especially designed to hold frozen juice or fruit cans. Cans are dropped in at the top and removed from the bottom. In the EP18 Refrigerator-Freezer, the ice cube trays should be placed on the freezing shelf at the top of the Freezer. To freeze foods, place them in the bottom of the lower basket. DEFROSTING .. . All Hotpoint Combination Refrigerators feature automatic defrosting of the Fresh Food Compartment. However, the Freezer Compartment will require occasional manual defrosting. Follow the directions for the scraping method of defrosting described on page 10. CONDENSER . . . The condenser is located between the inside and outside walls of the Refrigerator. Its natural heat may make the exterior feel warm to the touch. This condition is normal. REFRIGERATOR MECHANISM ... Because this Refrigerator contains two cooling systems with two motor-compressors, the noise level may be somewhat higher than smaller single motor-compressor Refrigerators. For use mzd care information on other features, refer to page 4. 13 14 refrigerator reci es 2 cups sifted all-purpose flour 1 teaspoon baking powder ~ teaspoon salt 'V3 cup shortening 'V3 cup butter ~cup brown sugar, firmly packed Y2 cup granulated sugar 1 egg 1 teaspoon vanilla ~ cup chopped nuts 2 cups boiling water ~cup sugar 1 tablespoon salt 2 tablespoons shortening 2 cakes dry or compressed yeast V.S cup warm water 2 eggs, beaten 7 to 8 cups sifted all-purpose flour 2 tablespoons unflavored gelatin I~ cups cold water 2 squares unsweetened chocolate, melted I cup evaporated milk 1 cup sugar 1 teaspoon vanilla 1 cup heavy cream I Angel Food Cake, cut in l-inch cubes 1 cup chopped black walnuts (or other nuts) REFRIGERATOR COOKIES Sift flour, baking powder and salt together. Cream shortening and butter together; add brown and granulated sugars; cream until fluffy. Add egg and vanilla; beat thoroughly. Add nuts and dry ingredients. Mix well. Divide mixture into 2 equal pares; place on waxed paper and shape into rolls about 1 Y2 inches in diameter. Wrap in waxed paper. Chill several hours. Cut into slices Ys-inch thick. Place on ungreased baking sheet. Bake in 425 °F oven for 5 to 7 minutes. Cool on cake rack. Store when cold. Yield: About 5 dozen cookies. Note: If desired, one of the rolls of cookie dough may be wrapped for freezing, placed in the Freezer Compartment and frozen for future use. REFRIGERATOR ROLLS Stir boiling water, sugar, salt and shortening together and cool until lukewarm. Soften yeast in lukewarm water and stir into mixture. Add beaten eggs. Stir in 4 cups of flour and beat until smooth. Stir in remaining flour to make fairly stiff dough. Place in greased bowl, grease top of dough, cover with waxed paper and place in Refrigerator. This dough will keep 6 to 7 days. To bake rolls: Shape desired number, place on greased pans and let rise until double in bulk (1 to 1Y2 hours). Bake 15 to 20 minutes in 425 °F oven. Yield : 4 dozen rolls. BLACK WALNUT DELIGHT Soften gelatin in Y2 cup of the cold water. Combine melted chocolate, evaporated milk, sugar and remaining water in saucepan. Switch to HIGH until boiling; switch to LOW and cook until smooth. Add softened gelatin, stirring until dissolved. Add vanilla. Chill in Refrigerator until mixture begins to gel. Whip cream; fold into chocolate gelatin mixture. Fold in cake and nuts. Pour mixture into Angel Food Cake pan. Chill in Refrigerator until firm. Yield: About 12 servings. ALASKAN ANGEL FOOD Preheat oven to 450° F. Cut Angel Food Cake horizontally to make three layers. Beat egg white to foamy stage and gradually add sugar. Continue beating until egg whites form stiff peaks. Cut each pint of ice cream lengthwise into five layers and place chocolate ice cream between bottom two cake layers and strawberry ice cream between top two layers. Place cake on baking sheet and frost with meringue. Bake 5 to 6 minutes. Serve immediately. Yield: 8 servings. FRUITED BREAKFAST BUNS Heat Y2 cup water to boiling on HIGH; stir in orange juice, sugar and salt and cool to lukewarm. Dissolve yeast in mixture; add 1 Y2 cups flour and beat until smooth. Mix in butr.er, egg white and remaining flour. Knead dough 10 minutes and let rise until double in bulk ( 1 Y2 hours). Knead again, working in fruit and almonds. Form into balls about 1Y2 inches in diameter. Place in greased 8-inch square pan; cover with waxed paper and store in refrigerator overnight. Just before baking, snip cross in center of each bun and brush with melted butter. Bake in 400 °F oven 25 minutes. Fill in cross with frosting of confectioners' sugar and water. Yield: 16 buns. STRAWBERRY-MARSHMALLOW ROLL Beat egg yolks until thick and add sugar slowly, beating constantly. Add cold water and vanilla; beat well. Sift flour, salt and baking powder together. Add to liquid mixture; beat 1 minute on low speed. Add melted butter. Fold in stiffiy beaten egg whites thoroughly. Grease shallow baking pan (10Y2 x 15Y2-inches); line bottom with waxed paper and grease. Pour in cake batter and bake in 375oF oven 15 to 18 minutes. While cake is baking, whip cream; fold into cut marshmallows and sliced strawberries; chill. Remove cake from oven and turn out on cloth which has been wrung out of hot water and sprinkled with granulated sugar. Working quickly, remove paper, spread with strawberry-marshmallow mixture and roll. Wrap in original cloth until cool. Yield: 1 roll. 1 large Angel Food Cake 6 egg whites ¥J cup sugar 1 pint strawberry ice cream 1 pint chocolate ice cream Y2 cup water Y2 cup orange juice 2 tablespoons sugar 1 teaspoon salt 1 cake yeast 3 cups sifted flour 14 cup melted butter or margarine 1 egg white, stiffly beaten Y2 cup mixed candied fruits 1,4 cup chopped blanched almonds Confectioners' sugar Water 3 eggs, separated % cup granulated sugar 1,4 cup cold water 1 teaspoon vanilla 1 cup sifted cake flour 1,4 teaspoon salt 1 teaspoon baking powder 14 cup ·melted butter or margarine 1 Y2 cups sliced strawberries 16 marshmallows, quartered 1 cup heavy cream 15 23,4 cups sifted all-purpose flour Y.. teaspoon soda Y.. teaspoon salt 1 cup shortening Y2 cup brown sugar, firmly packed Y2 cup granula,ted sugar 1 egg, beaten 1 Yz tablespoons grated orange rind 2 tablespoons orange juice Y2 hp chopped pecans 1 package lime-flavored gelatin 1 (No.2) can crushed pineapple 1 cup sour cream (11z pint) 1 cup chopped nuts 2 packages lemon gelatin 4 cups hot tomato juice V2 teaspoon salt 1 tablespoon Worcestershire sauce Y.. cup vinegar 1 teaspoon grated onion 1 cup small macaroni rings, cooked Yz cup finely chopped celery Vl cup chopped stuffed green olives Vl cup pickle relish 1 (4Vl-ounce) can whole, cleaned shrimp Yz garlic clove, finely chopped Yz cup salad oil 1 cup tomato wedges 2 quarts salad greens, torn into pieces Y2 cup crumbled blue cheese 1 teaspoon salt Ys teaspoon pepper 1 Yz teaspoons Worcestershire sauce 1 can anchovy fillets, cut in Y..-inch pieces 1 egg (raw) Vl cup lemon juice, unstrained 1 cup toast cubes 16 ORANGE PECAN REFRIGERATOR COOKIES Sift flour, soda and salt together. Cream shortening, add sugars gradually; cream together. Add beaten egg, orange rind and orange juice. Add sifted dry ingredients and chopped nuts. Shape into rolls 2 inches in diameter; wrap in waxed paper. Chill in refrigerator several hours or overnight. Slice thin; bake on ungreased baking sheet in a 4oo•F oven 10 minutes or until lightly browned. Yield: 6 dozen cookies. LIME-PINE RING Follow directions on package of gelatin using juice from the pineapple plus enough boiling water to dissolve gelatin. Cool until partially set. Beat in sour cream. Fold in nuts and crushed pineapple. Chill in Refrigerator until set. Serve on lettuce or greens. Yield: 6 servings. SHRIMP TOMATO ASPIC Dissolve lemon gelatin in hot tomato juice; add salt and cool slightly. Add Worcestershire sauce, vinegar and grated onion; chill. When mixture is partially set, add remaining ingredients and pour into oiled ring mold. Place in refrigerator until firmly set. When ready to serve, unmold on crisp salad greens. Yield: 8 servings. CAESAR SALAD Combine chopped garlic and salad oil; let stand 1 hour. Place chilled tomato wedges and greens in large salad bowl; sprinkle with cheese, salt, pepper, Worcestershire sauce and anchovy fillets. Break raw egg over vegetables; add lemon juice. Strain garlic from oil; add oil to vegetables and toss lightly together until egg is blended. Sprinkle toast cubes over top and serve immediately. Yield: 6 to 8 servings. Note: A combination of lettuce, romaine, water cress, endive and spinach leaves makes a delicious salad. BEAU-CATCHER PIE Combine chocolate pudding mix, cinnamon and instant coffee. Gradually add half of milk. Heat to boiling on HIGH; switch to LOW and cook 1 minute, stirring constantly. Cool. Add remaining milk to butterscotch pudding mix. Heat to boiling on HIGH; switch to LOW and cook 1 minute, stirring constantly. Cool slightly; fold in half of shaved chocolate. Arrange chocolate pudding in bottom of baked pie shell. Place the 9-inch circle of baked pastry over chocolate layer. Cover circle of pastry with butterscotch pudding. Chill. Just before serving, spread whipping cream over top; sprinkle with remaining shaved chocolate. Yield: 6 to 8 servings. SOUR CREAM DRESSING Combine all ingredients; mix thoroughly. Serve on salad greens, vegetable salad or cole slaw. Yield: 1Y2 cups dressing. CLAM APPETIZER DIP Rub a small mixing bowl with the garlic clove which has been cut in half Place all remaining ingredients in the bowl; blend well. Store in refrigerator to mellow flavors and remove from refrigerator to soften before serving. Serve as a dip for crackers, potato chips or raw cauliflower buds. Note: If a thinner dip is desired, more clam broth may be added. GRAPES ALA CREME Wash and stem grapes. Drain well and combine with sour cream. Divide into individual dessert dishes. Chill several hours. To serve, top with a fine sprinkling of brown sugar. Yield : 4 to 6 servings. STEAK DIANE Cut meat in portions approximately 4 inches by 8 inches. Peel and slice clove of garlic. Combine with remaining ingredients. Let stand about 30 minutes. Add steaks and marinate 1 hour in the refrigerator. Preheat Golden Griddle to MEDIUM HIGH and grease well. Fry steaks 3 minutes on ear:h side. Yield: 4 servings. 1 package chacalate pudding mix Y2 teaspoon cinnamon 1 teaspoon instant coffee 4 cups milk 1 package butterscotch pudding mix Y2 square !Y2 ounce) unsweetened chocolate, shnved 1 (9-inch) baked pie shell 1 (9-inch) circle baked pastry Y2 pint heavy cream, whipped 1 Y2 cups sour cream 11.1 teaspoon salt Y2 teaspoon curry powder 11.1 teaspoon sugar 1 teaspoon prepared mustard Y2 teaspoon Worcestershire sauce 1 teaspoon lemon juice 11.1 teaspoon garlic salt 1 garlic clove 2 (3-ounce) packages cream cheese 1 teaspoon lemon juice 1 teaspoon Worcestershire sauce Y2 teaspoon salt Dash pepper 1 (7-ounce) can minced clams, drained I teaspoon clam broth 1 pound seedless grapes I (8-ounce) carton commercial sour cream Brown sugar 2 pounds boneless top sirloin or club steaks, Yl-inch thick 11.1 cup salad oil 1 clove garlic I teaspoon dry mustard Y2 teaspoon salt 11.1 cup chopped parsley 2 tablespoons lemon juice 1 teaspoon Worcestershire sauce Va teaspoon black pepper 17 18 introducing ... your * food freezer FREEZER MANAGEMENT Your new Hotpoint Food Freezer not only offers you savings in time, energy and money, but actually offers you a whole new way of living. Whether you are planning your family supper, a very special parry, or a school lunch box, your Food .freezer makes menu planning and preparation convenient, varied and glamorous. With a little managing on your part, you can make your Food Freezer work for you, with no more hectic last-minute food preparation. Freeze foods when you have leisure time. Cook or bake more than you actually need. It takes very little extra time to prepare twice as much of an item, and you have that extra amount to freeze and use in another meal. Wise use of your Freezer means there is a frequent turnover of food; that is, items are added and removed often. Thus you enjoy food at its very best and you use Freezer space economically. If the food in the Freezer is completely replaced once a year, storage will cost little more than half as much, and twice the amount of food will have been stored. Increasing the turnover still further will, of course, continue to reduce storage costs. In addition, you may take advantage of special food prices and of foods that are low in cost at particular seasons. Leftovers, too, need no longer be a problem. Package and freeze them and you'll find that they make the basis for a quick, easy meal at a later date. features of your Ilotpoint unri{!ht freezer Placement of your Hotpoint Upright Food Freezer in the kitchen where food is prepared is the ideal arrangement for saving time and steps. The small area of floor space which an Upright Freezer occupies in contrast to the large amount of food it stores allows convenient placement. Of course, if kitchen space is limited, the Freezer may be placed in a dry, sheltered place in the basement, utility room or garage. - Note: Food Freezer does not have to be kept in a heated room since temperatures below freezing will not affect the operating mechanism. BEFORE YOU ADD THE FOOD- Remove all shipping paper and cardboard · and clean Freezer with a baking soda solution ( 1 tablespoon of soda in 1 quart of warm water). Rinse and wipe dry. Allow Freezer to operate two to three hours before adding food. AUTOMATIC TEMPERATURE CONTROL-Located behind the base panel. Open the Freezer door and remove base panel by lifting up and out. On the 12 cubic foot model the dial settings range from 1 to 7 with 7 being the coldest position. To maintain an approximate zero degree temperature in this model, set the Temperature Control Dial to the number 3 position. Other model Upright Freezers have a Temperature Control marked "Normal" tO "Coldest". To maintain an approximate zero. degree temperature, the dial should be set on the position marked "Normal". Dial may be adjusted tO a colder setting, if desired. SHELVES FM 12- Freezing coils line the first and fourth aluminum freezing shelves. For quick freezing, place packages of food to be frozen on the top shelf This shelf, as well as the top and side walls are lined with freezing coils making this the quick freezing area. Of course, foods may also be scored on the freezing shelves after they are frozen. Or move packages to another part of the Freezer to make room for other food to be frozen. The second and third wire shelves are adjustable to provide for large or irregularly shaped packages. To change shelf position, pull shelf straight out. Select desired position and push shelf into slots provided on the Freezer liner, being sure shelf locks firmly in place. FM 16 and 18- Freezing coils line the first and third aluminum freezing shelves. For quick freezing, place packages of food to be frozen on the top shelf (the quick freezing area) as this shelf as well as the top and back of the liner is also lined with free~ing coils. Foods may be stored on the freezing shelf after they are frozen or moved to another part of the Freezer tO make room for other foods to be frozen. 19 20 The second shelf is adjustable to six positions to make storage area more flexible. To remove this shelf or change its position, lift up and out. To replace shelf, slip into shelf guides at desired position making sure the shelf stops are behind the guides and the shelf rests firmly in place. The lower shelf is divided. The back section is a solid aluminum shelf, lined with freezing coils, and the front section a removable wire she!£ To remove wire section, lift up to release shelf stops and pull out. DOOR RACKS- One of the racks has been specially designed to hold frozen juice cans. Drop cans in at the top and remove from the bottom. The other door racks are ideal for storing frequently-used items. To add or remove foods, lift rack up, then tilt to stop position. STORAGE BASKET- The large storage basket, located at the bottom of the Freezer compartment, glides out easily for adding and removing foods. This basket may be removed entirely for cleaning or defrosting by pulling straight out. INTERIOR LIGHT FM 12- The interior light is located behind the Hotpoint nameplate at the center top of the cabinet liner. If the lamp should burn out, a replacement may be purchased from your Hotpoint Dealer. FM 18 -The interior light is located on the inside of the Freezer door. If the lamp should burn out a replacement may be purchased from your Hotpoint Dealer. To remove the shield over the light, remove the screw on the left side and pull shield forward. To replace, snap shield back in place and replace screw. DEFROSTING-Frost should be removed when its accumulation becomes excessive. Remove frozen food packages to the Refrigerator, pack together in large cartons or wrap in paper. Remove storage basket. Then disconnect electric cord from wall outlet and place a large pan of warm water on each of the freezing shelves. An empty pan placed on the bottom of the Freezer compartment will catch much of the defrost water and the remainder should be wiped out with a cloth or spohge as the frost melts. If you prefer, you may defrost the Freezer by scraping accumulated frost into a pan with a spatula, plastic or wooden paddle. Leave door open to accelerate defrosting. Defrost time will vary with the amount of frost that has been accumulated. When the Freezer is free of frost, the interior may be cleaned with baking soda solution (1 tablespoon soda in 1 quart warm water). Wipe interior dry. Connect Freezer and replace packages of frozen food. Never use a sharp or pointed instrument for scraping. LOCK- The FM18 is equipped with a lock so food may be kept secure regardless of where the Freezer is located. The lock is located on the edge of the door near the handle. features of your itctp.aint chest-type freezer Your new Hotpoint Chest-type Food Freezer may be located in any dry, sheltered place as the kitchen, basement, utility room or garage. Note: The Freezer does not have tO be kept in a heated room since temperatures below freezing will not affect the operating mechanism. AUTOMATIC TEMPERATURE CONTROL-This control is located on the interior of the Freezer liner. The Temperature Control Dial is marked from 1 to 6 with 6 being the coldest setting. The setting marked 1 is designed to maintain an approximate zero degree temperature. The Dial may be adjusted tO colder setting, if desired. LID, HANDLE AND LOCK- The lid is counterbalanced so it will stay in the open position and both hands are free for loading. The lid may be opened from either the inside or outside. Handles are equipped with a lock so food may be kept secure regardless of where the Freezer is located. INTERIOR LIGHT- The interior light is located in the Freezer lid. If the lamp should burn out, a replacement may be purchased from your Hotpoim Dealer. STORAGE BASKETS -All Hotpoint Chest-type Freezers have removable stOrage baskets to provide easily accessible space and a convenient method of separating foods. Wire extensions at each end of each basket form supportS so they can be moved easily along the glide rail, and the diagonally placed handles make it easy tO lift out fully loaded baskets. To reach the lower section, lift our just one basket, then slide the others along the glide rail tO bring any part of the lower section within easy reach. In addition, one of the baskets in some models is especially designed to hold pies and cakes so that they will be protected during storage. If desired, the rack may also be used to store small fruit juice cans. COMPARTMENT SEPARATORS- Convenient compartment separators divide the lower section into handy areas. The wire separatOrs make each area the same width as the basket above it to simplify arranging and keeping a record of the food stored. FREEZING COILS- These coils line all four walls of the Freezer. In freezing food, place it against one of these walls. 21 22 DEFROSTING- Frost should be scraped from the walls of the Food Freezer when accumulation interferes with the sliding of the baskets. Remove frozen food packages tO RefrigeratOr, pack together in large cartOn or wrap in paper. Remove baskets. Disconnect electric cord from wall outlet. Use a spatula, plastic or wooden paddle to remove frost. Scrape the frost onto a baking sheet, pan or other utensil which will .fit tightly against the liner wall. Never use a sharp or pointed instrument for scraping off frost. ' freezer facts REFRIGERATION SYSTEM-The hermetically sealed Thriftmaster® Unit is permanently oiled and sealed at the factOry; it will not need any attention from you. LIGHT TOUCH DOOR LATCH-All Freezers feature a door closure which may be opened from either the inside or outside easily. THE CONDENSER (models FM16 and 18 and all chest-type Freezers) is located between the inside and outside walls of the Freezer. Its natural heat may make the exterior feel warm tO the tOuch. This condition is normal. The condenser on model FM12 is located on the rear of the cabinet. Good Freezer performance depends on ventilation through the condenser, so be sure that paper bags, etc., do not fall behind the Freezer or obstruct the space above the condenser. ELECTRIC SERVICE INTERRUPTION- If the electric service is interrupted, keep the lid or door of the Freezer closed. The greater the quantity of frozen food it contains, the longer the Freezer will hold the food at a safe temperature. Generally, the Freezer will keep the food safe for 48 hours after power is interrupted. However, should the interruption last more than eight hours and you wish tO be certain that the food remains solidly frozen, it should be transferred tO a locker plant, or packed with dry ice in the Freezer cabinet. Dry ice usually may be purchased from an ice or ice cream plant. To keep food solidly frozen, you will need approximately one and a half pounds of dry ice for each cubic foot capacity of the Freezer. This will keep food frozen for 24 hours, after which more dry ice must be added unless electric service has been restored. Caution: Never add ice for this purpose. It may be warmer than the food in your Freezer. CLEANING- The beautiful Calgloss finish on the exterior of the Food Freezer is exclusive on all Hotpoint appliances. This baked-on finish has the advantage of color retention as well as resistance to marring, scratching and chipping. When cleaning the exterior, wash with a mild suds and water, rinse with clear water and wipe dry. Then polish with Hotpoint Polish (available from your Hotpoint Dealer). 10 rules for successful preparation and freezing of foods 1. Freeze the best. Freeze only foods of high quality. You can take from your Freezer only what you put into it, so make sure the food warrants its space in the Freezer. Choose fruits and vegetables that are fully ripe, and meats that are at their peak of quality before they are frozen. 2. Choose best variety. Some varieties of fruits and vegetables are more successfully frozen than others. Lists of varieties produced in your locality that are best suited for freezing are available from your State College or University Experiment Station. You will want this information particularly if you raise products for freezing. 3. Prepare food immediately. Vegetables and fruits you wish to freeze should be firm and fully ripe. Prepare and freeze them as soon as possible after they are gathered. They begin to lose freshness and quality from the moment they are harvested. 4. Choose correct packaging materials. Frozen foods will dry out if not properly wrapped or packaged. Always use moisture-vapor-proof wrapping materials and containers that have been specially designed for use in Freezers. Plain paper wrappings are not suitable. 23 • -::::----- 5. Follow reliable instructions. Scald most vegetables and some fruits before freezing to preserve their original color, flavor and quality. After scalding, cool foods thoroughly before packaging. Use generous amounts of ice water or cold running water. Allow about the same length of time for cooling foods as for scalding before packaging them . 6. Use meal-sized packages. Wrap meat in meal-sized packages. If two or more cuts are wrapped together, such as chops, ground meat patties, etc., place two layers of wrapping material between the cuts to make them easier to separate later. 7. Fill container properly. When placing liquid or semi-liquid food in containers, leave about Yz inch at the top of containers to allow for expansion during freezing. 8. Freeze correct quantities. There is an established maximum of food your Freezer is designed to freeze at one time-approximately 5 pounds per cubic foot Freezer capacity. In normal position, the control dial will maintain sufficiently low temperatures in the Food Freezer to freeze recommended quantities of food. If you have a large quantity of food you wish to freeze, store part of it in the Fresh Food Compartment of your Refrigerator until the first quantity is frozen. 9. Freeze quickly. For freezing, place packages flat against refrigerated surfaces of freezing area (see pages 19 and 21). After packages are frozen solid they may be rearranged and stacked. 10. Store immediately. Commercially frozen food can be stored any place in the Food Freezer. These foods should not be allowed ro thaw before being placed in the Freezer. Here are a few of the materials you will find helpful for preparing foods for the Freezer: A large kettle with dose-fitting lid for scalding vegetables and fruits. A fine sieve or small colander ro put vegetables in for scalding. Assortment of knives- for cutting up meat, fruits and vegetables. Rolls of absorbent paper towels or soft cloth rowels for draining foods. Proper freezer packaging materials for various types of food (see pages 58 and 59). Small loading funnel for fruit and vegetable containers, ro keep sealing edge clean. Glass marking pencil for labeling packages. refreezing foods that have thawed Refreezing frozen foods that have thawed is never a good idea, and should only be attempted in case of an emergency. If the food has not completely thawed, it should be refrozen as quickly as possible. Usually foods that are refrozen have lower quality and less flavor-vegetables may roughen and fruits may become soft and mushy. Shellfish cannot be kept above 10°F safely because of bacteria growth. Once foods have completely thawed, use them as quickly as possible for they will not keep as long as fresh food. 26 freezing vegetables PREPARATION FOR FREEZING 1. Only young, tender vegetables at their peak of maturity should be chosen for freezing. Don't freeze those that are overripe, bruised or show signs of decay* 2. Sort, clean and wash vegetables in cold water. Prepare as you would for table use, keeping those of the same size all together. Large pieces take longer scalding. 3. Work with small amounts that can:· be packaged in a short time- generally, one pound of vegetables is convenient. 4. Scald all vegetables before packaging. Proper scalding stops the ripening process so that vegetables are held at their peak of freshness. It also brightens the color, preserves vi- *Some varieties of vegetables are better adapted to freezing than others. For complete in/ormation, write your State Department of Agriculture Extension Service. tamins and softens vegetables so they pack more easily. Without scalding, vegetables fade in color and develop off flavors in just a few months. See methods below. 5. Chill vegetables quickly to stop the cooking and to decrease chances for spoilage. BOILING WATER METHOD a. Select large utensil of 4. or 5-quart capacity. b. Fill with one gallon of water for each pound of vegetables to be scalded at one time. Use two gallons for each pound of leafy vegetables. Bring water to boiling. c. Scald one pound of vegetables at a time. Place vegetables in wire basket, colander, or cheesecloth bag. Immerse in boiling water and cover. Count scalding time immediately. Refer to page 28 for scalding time. d. Chill vegetables thoroughly and quickly by plunging them into ice water, or under cold running water (50 to 60 °F). Test for coolness by biting a piece of food-when it feels cool to the tongue, it is thoroughly chilled. e. Remove from water and drain on towels. -~ ~oo· Use a pressure cooker, vegetable blancher,or the Thrift Cooker in the Hotpoint Range.' - a. Fill utensil with 1 or 2 inches of water. Bring water to boiling point. ..___ b. Place vegetables in a wire basket or rack above the boiling water. Cover and begin timing immediately. Refer to table, page 28, for steaming times. Keep heat on HIGH while they are steaming. c. If using a pressure cooker, the petcock should be left open. d. Chill the vegetables immediately after scalding by~in them in cold running water (50°F) or ice water. Re- move vegetahleSfrom water promptly after they are thoroughly chilled. e. Drain thoroughly on toweling or absorbent paper. Package vegeta les m moisture-vapor-proof containers. Leave one-half inch head space in package. (See page 58 for packaging instructions and suggested materials.) f. Place package against as many freezing surfaces as possible in Freezer. 27 VEGETABLE ASPARAGUS BEANS : lima BEETS PREPARATION Wash in cold water, remove tough part of stalk, sort according to size of stalk. Cut spears to fit conta iners, or cut in 2·inch lengths. Scald according to size of stalk. SCALDING Boiling , Water ~team Small stalks 2 min. 3 min .* Medium stalks 3 min. 4 min. ())1 S.C. .e-... t \. Sort and wash in cold water. Lift out of water 3 min.* ~n . and snip ends. Cut snap beans in I or 2-inch pieces. Leave "French11 beans whole or slice lengthwise in strips. ,._. f£.c.&- :..- Wash and sort pods in cold water. Scald, cool in ice water and squeeze beans out of pods. Select young tender beets of deep red color, medium size about 2 inches in d iameter. Sort out small beets to pack whole. Cook until tender, then rub off peels, slice or dice. Small 2 min.* 4 min. Medium to large 3to4 4to5 min. min. PACKAGING Chill immediately. Dra in. Pack whole sta lks parallel with heads in alternate directions, leaving no head space. Seal. Chill immediately in ice water. Drain. Pa ck in Freezer boxes, cartons, or polyethylene bags, leaving Y2-inch head. space. Seal. Wash again in runn ing water. Drain . Pack in cartons, bags or boxes, leaving Y2-inch head space. Seal. Chill immediately. Drain . Pack small beets whole. Slice or dice large beets. Pack in containers, leaving Y2- inch head space. Seal. BROCCOLI Select tender uniform heads of dark green 3 min. color. let stand Y2 hour in salted water (4 teaspoonfuls salt in I gallon water) to re- 5 min.* Chill immediately. Drain . Package in cartons with heads in alternate directions, leaving no head space. Seal. move insects. Wash and remove woody stems. Split lengthwise into pie_ces so buds are not more than I Y2 inches across. Scald. BRUSSELS SPROUTS Choose firm, bright green medium -sized 4 min.* SY2 min. sprouts. Clean, removing wilted or discolored leaves. Cut sprouts from main stem, sort ac-cording to size and scald. Select tender, small carrots. Remove tops, 3 min .'f 4Y2 min. wash and peel. Leave small carrots whole. '---- Cut others into V.. -inch slices, cubes or length - wise strips. Scald. f ~ P CAULIFLOWER Select compact, tender, white heads. Trim and wash. Break into flowe rets l -inch wide and approximately I Y2 to 2 inches long . Soak in salted water until ready to scald . CORN ON COB Select young corn with th in, sweet milk. Husk and remove silk. Wash ears carefully. Sort according to size. CORN, WHOLE KERNEL CORN, CREAMED-STYLE * Preferred method. 28 Scald corn on cob. Cool qu ickly in cold water. Stand corn on end {nail in cutting board will hold it firmly ). Cut off whole kernels with sharp knife. {For ears with thicker milk .) Scald corn on cob. Cool quickly and cut kernels from cob - not too deeply. Scrape remaining corn from cob with back of kn ife. 3 min.* 4 Y2 min. Small ears 7 m i n .<~< 9 min. Medium ears 9 min. 10 min. Large ears II min. 12 min. 4 min.* 4 min. 4 min.* Chill immediately. Drain. Package compactly in freezer containers, leaving no head space. Seal. Cool quickly, drain and pack into containers, leaving Y2-inch heod space. Seal. Chill immediately. Drain. Package compactly, leaving na head space. Seal. Chill twice as long as you scald. Wrap several ears together in freezer paper. Place in stockinette or in polyethylene bag. Seal. Package quickly in cartons after cutting from cob. leave Y2-inch head space. Seal. Package in moisture-vapor-proof containers, leaving Yl-inch head space. Seal. VEGETABLE EGGPLANT GREENS: Beet g reens, collards, kale, mustard g reens, spina ch, Swiss chard, turnip g reens KOHLRABI MUSHROOMS OKRA PEAS PEAS, BLACK-EYED PEPPERS AND PIMIENTO POTATOES, FRENCH-FRIED POTATOES, SWEET SQUASH, SUMMER SQUASH, WINTER *Preferred method. SCALDING PREPARATION Boiling PACKAGING Water Steam Select firm ripe eggplant 6 to 9 inches in di- 4 min.* amete r. Wash, peel and sl ice in YJ-inch slices. 5 min. Drain we ll. Separate slices with freezer paper. Package compactly and seal. Scald . Cool in citric acid solution (4Y2 tea-spoonfuls powdered citric acid to 1 quart warm water). Remove from solution and chill in cold water. Se lect you ng, te nder leaves. Wash .thorough ly a nd lift o ut of water to drain . Remove Iough stems a nd imperfect lea ves. Cut in pieces, if desired. Sca ld. Select you ng and tender plants. Cut off tops. Wash; peel or dice in Y2- inch cubes. Leave sma ll koh lra bi whole . Scald. Choose tender, fresh mushrooms with white tight caps. Cut off base of stems. Sort as to size. Slice large mushrooms but leave buttonsize (under l ·inch diameter) whole. Before scalding dip 5 minutes in citric acid solution (3 teas poons pure citric acid to 1 quart water). Sca ld. Beet greens, ka le, chard, mustard and turnip greens 2 min .* Collards 3 min. Spinach 1% to 2 min. Cubes 1 min. 1 Y2 min.* Whale 3 min . 3Y2 min. Slices and quarters 3 min. 3 Y2 min.* Whole 4 min. 5 min. Chill in co ld water an d dr a in thoroughly between absorbe nt towels. Pack in freeze r ca rtons or bags a nd sea l. Chill immediately. Drain. Package compactly in containers or freezer wrapping. Seal. Chill in cold water. Drain and package, leaving Y2-inch head space. Seal. Choose young ten der pods. Ca refully cut aff 3 to 4 stem, a llowing juice to lea k out. min . 3 to 4 Package in containers altern a ting min. * stems and ends. leave Y2-inch head space. Sea l. Young te nder peas whic h a re sweet a nd not 1 min.* 1 Y2 min . starchy are best. Shell, d iscard over-ma ture peas. Se lect tende r, well-fi lled pods. She ll, d iscard- 2 min.* ing hard peas. Scald. Wash. Cut out stem end, remove seeds. Slice, 2 min. d ice or leave whole for stuffing . Peppers may be frozen without heating, if desired. Do not scald pimiento. Choose regular-shaped, ripe potatoes. Peel and slice lengthwise for frying. Soak at least 30 minutes in salted ice water. Drain thoroughly. Fry in deep fat heated to 375°F for 3 minutes. Drain well but do not salt. Wash. Cook until almost tender and cool to room temperature. Peel; cut in halves, slices or mash . Cold candying syrup may be added, if desired . 3 min. 4 min. Select tender squash with soft rind. Cut in 3 min.* 4% min. Y2-inch slices. Select ripe hard-shelled variety. Peel, cut in l-inch cubes, cook until soft. Mash, if desired. Ch ill immediately. Dra in. Pac kage compactly, lea ving Y2-inch head space. Seal. Chill immediately. Drain . Package compactly, leaving Y2-inch head space. Seal. Chill, drain and pack into containe rs. leave Y2-inch head space, if cooked; no head space if uncooked. Cool to room temperature. Package in freezer bags or cartons, separating layers with freezer paper. Seal. Pack in freezer conta iners, allowing Y2-inch head space. Seal. Chill immediately, drain and package. leave Y2-inch head space; seal. Chill quickly by floating pan in ice water. Package without seasoning, leaving %-inch head space. Seal. 29 30 frozen vegetable cookery " GUIDE TO COOKING TIME (for approximately 1 pint) Vegetable Asparagus Broccoli Brussels Sprouts Carrots Cauliflower Corn, cut Corn on the cob (thaw before cooking) Green Beans, cut Frozen vegetables are partially cooked when prepared for freezing and it is only necessary to finish cooking them before serving. Most vegetables are cooked from the frozen state or partially thawed. Corn on the cob should be completely thawed before cooking. Leafy vegetables should be partially thawed; if cooked from completely frozen state, the outer edges will be cooked while the center is still icy. There will be some variation in length of time required for cooking frozen vegetables because of variety, maturity, size, length of scalding time before freezing and whether the vegetable is frozen or partially thawed before cooking. Follow instructions printed on package or follow the GUIDE FOR COOKING FROZEN VEGETABLES below. The COOKING TIME chart below will serve as a guide for timing the cooking process of homefrozen vegetables. GUIDE FOR COOKING FROZEN VEGETABLES 1. Select proper-sized, covered utensil. Add Y4 to Y2 cup water, seasonings and vegetable. (If vegetable is frozen in a solid block, rap unopened package sharply against counter top to loosen pieces. Or permit vegetable to thaw enough so that pieces can be separated with a fork.) Cover and switch to HIGH. 2. When steaming vigorously switch to LOW and start counting cooking time. 3. To thaw vegetables partially before cooking and speed up initial steaming time, allow unopened package to stand at room temperature for approximately 30 minutes. Note: Some authorities recommend bringing water to a boil before adding frozen block of vegetables and then start counting the time after second boiling. This method is satisfactory. However, it requires an extra seep and more water. Minutes to cook Minutes to cook after steaming Vegeta!:ile ofter steaming 7 to 10 Green Beans, french Style 8 to 10 5 to 8 Kale 15 to 20 5 to 8 Kohlrabi 7 to 10 5 to 10 lima Beans 12 to 16 5 to 8 Mushrooms (Saute) 10 to 15 3 to 5 Peas 5 to 7 Spinach 4 to 5 4 to 6 Swiss Chard 7 to 10 8 to 12 Turnip Greens 15 to 20 freezing fruits PREPARATION 1. Select only top quality fruits- fully ripe and sound. Tree or plant ripened fruit has better flavor and texture, although fruits such as peaches and pears may be ripened at room temperature, if necessary. 2. Sort fruits according to size and plan to package those of similar size together. . 3. Wash all fruits thoroughly in cold water, working with small quantities at a time. Lift out of water and drain well. PACKING Sweetening fruits helps retain flavor, color and texture. The method of sweetening depends on the fruit used. a. Dry Sugar Pack. Suitable for fruits that make their own juice when sugar is added. Fruit may be sliced or kept whole. Add dry sugar in the correct proportions to the fruit (see chart on page 33), stir gently until most of the sugar has dissolved in the juice drawn from the fruit, then pour into containers. b. Syrup Pack. Suitable for fruits which have comparatively little juice, and those which darken readily. Pack sliced or whole fruit m freezing containers and cover it with simple sugar syrup. Fruit may be sliced directly into container partially filled with syrup to prevent exposure to air. Cover with additional syrup if necessary. c. Unsweetened P'ack. Suitable for special diets. Pack fruits without adding sweetening agent, or cover with water containing ascorbic acid. Crushed or sliced fruit may be packed in its own juice Dry Sugar Pack 31 32 GUIDE FOR MAKING SYRUP Cups of sugar Approx. Cups of water to Approx. Percentage to be added per yield in add to 4 cups of yield in of syrup pint of water pints white corn syrup pints 40% (light) 2Y> lY> 5 4Y> 50% (medium) 2Y> Ph 3 3Y> 60% (medium) 3% 2 lY> 2% 65% (heavy) 4Y> 2'14 y, 2'14 Method: Dissolve sugar in boiling water or mix thoroughly with cold water until dissolved. Chill before using. Some fruits darken and change flavor when exposed to air. To avoid this, add ascorbic acid (Vitamin C) to syrup. Dissolve 1 teaspoon powdered ascorbic acid or twenty 100 milligram tablets in 1 quart syrup. If tablets are used, crush and dissolve before adding. Or use one of the ascorbic-citric acid mixtures available on the market. Check the directions on the package for the amount to be added to the syrup. If ascorbic acid is added to dry-packed fruits, sprinkle dissolved ascorbic acid over fruit just before adding sugar. • PACKAGING Package fruits in moisture-vapor-proof containers. Allow Y2 to l-inch head space for expansion of fruit when frozen. Crumple a piece of water-resistant paper and place on top of fruit to keep it immersed in liquid until frozen. Seal and freeze immediately. (For packaging instructions and materials see page 58.) FRUIT APPLES APRICOTS BERRIES: BLACKBERRIES DEWBERRIES LOGANBERRIES BOYSENBERRIES BLUEBERRIES ELDERBERRIES HUCKLEBERRIES CHERRIES, Sour CHERRIES, Sweet COCONUT CRANBERRIES CURRANTS DATES PREPARATION Wash, peel and slice apples to about %-inch thickness. If apples are to be packed in sugar, prevent discoloration by submerging sl ices for 15 minutes in a solution of 2 tablespoons salt dissolved in 1 gallon water. Drain. Solution may be re used. Select firm, fully ripe fruit of bright, uniform color. Wash and sort as to size. Halve and remove pits. Peel and slice, if desired. Heat unpeeled fruit in boiling water Y2 minute. Proper maturity is important. Immature berries shou ld not be used. Wash in cold or iced water and drain thoroughly on absorbent paper towels. Select large, tender-skinned berries. Pick over, wash in iced water and drain. If desired, preheat in steam 1 minute to tenderize skin. Wa sh cherries in iced water. Remove from water, so rt and stem. Freeze only unifo rmly red, mature cherri es. Place cherries on troy a nd chill in refrig erator until fir m e nough to remove p its. Use fork for removing pits; avoid squeezing t he pit out. Pre pare quickly in same way a s sour cherries. However, sweet cherries may be f rozen whole, with or withoot p its. Pits g ive an almond-like fla vo r. Weigh one part dry sugar to 8 parts shre d ded coconut, adding sufficient coconut-milk to moisten . Wash in iced wate r, stem and el iminate poor berries. Drain well. Wash in iced water, stem and drain well. Select tender fruit. Wash and slit to remove pits. Leave whole or press through sieve for puree. PACKAGING Syrup pack. Slice into container, cover with 40% syrup. Add Y2 teaspoon ascorbic acid to each quart of syrup. Leave l-inch head space. Sugar pack. Sprinkle Y2 cup sugar over each quart of apples. Leave Y2-inch head space. Seal. Syrup pack. Pack in container; cover with 40% syrup to which ascorbic a cid has been added ('/.s teaspoon asorbic acid to 1 Y2 cups syrup). Sugar pack. Stir Y2 cup of sugar over each quart of fruit. Treat with ascorbic acid before adding sugar. (1) Pack whole in a 40 to 50% sugar syrup. (2) For crushed or pureed berries, pack 3 parts of berries to 1 part of sugar. Make sure sugar is dissolved. Allow 34-inch head space for pints and 1 Y2 inches for quarts. Seal. Blueberries may be packed in cold 40% syrup or with sugar in a 5 to 1 ratio, or whole packed without sugar or syrup. Leave head space, seal. Sour cherries are best packed with dry sugar. Mix gently 1 part sugar to 4 parts fruit by weight, until •ugar is dissolved. Package, allow Y2-inch head space. Sea l. Cover with 40% sugar syrup which co ntai ns ascorbic acid. Package, allowing head space. Seal. Allow head space when pack ing. Sea l. Cranberr ie s ma y be pa cked whole, without sugar, or in a 50% sugar syrup. Th ey can also be pureed and packed in an equal amount of sugar- 2 cups to 2 quarts of be rries. Leave head space and se al. Cover with cold 50% syrup or pack dry, using % cup sugar to 1 quart currants. Leave head space and seal. Pack into containe rs, leaving Y2-inch head space. Seal. 33 FIGS GOOSEBERRIES MELONS: CANTALOUPES HONEYDEWS WATERMELONS ORANGE AND GRAPEFRUIT SECTIONS PEACHES PEARS PINEAPPLE PLUMS AND PRUNES RASPBERRIES RHUBARB STRAWBERRIES 34 PREPARATION Use tree-ripened fruit. Sort, wash and stem. Slice or leave whole. Peel if desired. Stem, wash in iced water, drain. Select firm, well ripened fruit. Cut in half and remove seeds {remove watermelon seeds as you cut balls). Scoop out melon balls or cut in %-inch cubes. These fruits may be frozen alone or in combination. Select firm fruit, free of soft spots. Peel with sharp knife just below white membrane. Remove all membrane. Cut sections from divider- membranes. Drain . Promptness in handling is important. Sort, peel (skins may be loosened by scalding whole peach 30 seconds in bailing water) and pit. Peel and slice 1 quart of peaches at a time. Select pears which are fully tree-ripened. Wash, peel and core. Cut in halves or quarters. Heat in boiling 40% syrup for 1 ta 2 minutes. Select fully ripened pineapple. The leaf-like center spines will pull out easily when pineapple is ripe. For easy peeling, cut unpeeled pineapple into 3/.o-inch slices, peel slices. Remove all of core and eyes with small round cutter. Fruit may also be cut into wedges, crushed or diced. Sort, wash in iced water. Halve and pit, or leave whole. These berries are fragile and care should be used in handling them. Wash and sort in iced water. Drain thoroughly. Wash, trim and cut stalks into l -inch pieces or in lengths to fit package. Choose be rries uniformly ripe at stage best for eating. Process as soon as possible after picking . Wash in iced water, drain, sort and remove the hulls. PACKAGING Unsweetened pack. Fruit may be covered with water, if desired. Leave head space and seal. Syrup pack. Cover with 40% syrup containing ascorbic acid. Leave head space, seaL Pack whole without sugar ar cover with 50% syrup. Leave head space and seaL Cover with orange juice or 40% sugar syrup. Leave head space, seal and freeze. Pack sections in layers. Cover with 40% syrup containing ascorbic acid. SeaL Pack immediately into cold 40% syrup in container; cover with more syrup to which ascorbic acid has been added (\4 teaspoon ascorbic acid to 1 Y2 cups syrup). SeaL Pack immediately in freezer carton. Add 40% syrup to which ascorbic acid has been added (li.l teaspoon ascorbic acid to 1 Y2 cups syrup). SeaL Pack round slices of pineapple in round freezer cartons. Pack slices with two circles of cellophane paper between each slice. Seal and freeze . Pineapple requires no sugar or syrup. Leave head space at top of carton; seal. Pack in freezer carton . Cover promptly with 40% syrup to which ascorbic acid has been added. SeaL Add dry sugar to berries-4 parts of berries to 1 part of sugar. Gently place in cartons, allowing head space; or cover with 40% syrup leaving head space. SeaL Pack without sugar or cover with 40% syrup. Allow head space; seaL Sugar pack. Mix gently 4 parts berries ta 1 part dry sugar by weight. Put in containers, leaving head saace. SeaL Syrup pack: Pack berries in freezer carton, cover with cold 50% syrup leaving head space. SeaL frozen fruit treats FRUIT JUICES Fruit juices may be used in a variety of ways, such as at the first course at mealtime, or in cocktails, punches and mixed fruit drinks. Press ripe, naturally juicy fruit through a juicer, fine strainer or cheesecloth to extract juice. If the fruit has little natural juice, cut in small pieces and simmer from five to ten minutes until soft. Once juice is extracted, cool quickly- pour into water-tight containers (see page 58), allowing sufficient head space for expansion, and freeze immediately. (Ascorbic acid should be added to the juices made from fruits that discolor. Add in same proportions as to original fruit. See pages 33 and 34.) PUREES Purees are used in many delightful ways to add variety to your menus. They may be used in recipes, as sauces, or for baby food. Purees are excellent for freezing- an ideal way to preserve slightly over-mature fruits. Make frozen fruit purees by pressing steamed or slightly cooked fruit through a sieve. Chill quickly and pack in recommended materials (see page 58), allowing Y2 to %-inch head space. If sweetening is desired, add Y2 to ¥3 cup of granulated sugar for each cup of puree. SERVING FROZEN FRUITS Frozen fruits properly prepared and packaged are used in the same manner as corresponding fresh fruits. Frozen fruit is most popular when eaten while still slightly icy. Thaw all fruits in original containers before use. Do not remove fruit from containers until ready to use, since color and flavor will change on exposure to air. WAYS TO THAW FRUITS In the Refrigerator At Room Temperature In front of Fan In cold running water (Make sure package is water-tight) 5 to 7 hours 3 to4 hours lhour 30 to 40 minutes Follow your favorite fruit recipes, using frozen fruits in the same manner as fresh fruits. Make allowances for additional sweetening in the frozen product. 35 36 freezing meats always select fresh, high quality meat for freezing to be assured of good results PREPARATION 1. Remove as much bone and fat as possible before packaging. Bone takes up space and excess fat will become rancid more quickly. 2. Cut meat into meal-size portions. Place together the number of chops, ribs, steaks, etc. needed for one meal. Place two layers of moisturevapor- proof paper between portions so they will separate easily. 3. Less tender cuts should be made into ground meats, stew meats, etc., instead of roasts and steaks. PACKAGING Good packaging means good results. 1. Use moisture-vapor-proof material when wrapping all meat (see page 59). 2. Use drugstore or butchers' wrap. Pull wrapping material tight against meat to force out air. 3. Stockinette or butchers' paper is often used to protect the inner wrap from punctures and hold it tight against the meat. 4. Label all packages. Seal and freeze at once. SPECIAL HINTS During freezing, salt speeds the development of rancidity in fat meats. Spices and other seasonings actually retard this developrr.ent. Therefore, when making sausage for freezing, add all seasonings except salt. Salt may be added during or just before cooking. Keep pork cold while preparing and packaging it. It is important· that cured meats, such as ham and bacon, are wrapped in moisture-vapor-proof material to prevent drying out and mixing of smoke odors with those from other packages in the Freezer. thawing Meat should be left in the original package and may be thawed in the Refrigerator or at room temperature. Allow approximately 5 hours per pound to thaw meat in the Refrigerator and 2 hours per pound when thawing at room temperature. Thawing may be speeded up by placing meat in front of an electric fan. cooking Roasts. Tender cuts of meat, at least five inches thick, are best for roasting. They may be roasted when frozen, but will need additional cooking time. Frozen roasts require approximately one-third tO one-half again as long as unfrozen ones. For normal cooking time, thaw these cuts first. A meat thermometer is a great convenience in determining doneness of roasts. If a roast goes into the oven frozen, thermometer may be inserted when meat is partially cooked. For roasting meats, the table on page 38 will prove helpful. Broiled Steaks and Chops. Tender cuts of lamb and beef, at least one inch thick, are excellent when broiled. The procedure is much the same whether these cuts are broiled while frozen or are first thawed, except frozen meat should be placed farther from the heat or cooked at a lower temperature than meat that is thawed. If steaks are broiled while still solidly frozen, the time is about doubled. Meats that can be broiled are also satisfactOrily pan broiled. Braised Meat. Less tender cuts of meat can be made more tender by braising or cooking with moisture. If meat is to be browned before cooking, it is desirable tO thaw it first-otherwise it browns very slowly. Also, it is easier to thaw meats, at least partially, that are tO be coated with crumbs or flour, for the dry mixture will not adhere tO frozen meat. If solidly frozen meat is tO be braised, cook it until tender, then brown just before serving time. Ground Meat. Ground meat may be thawed and cooked at the same time in a covered skillet. Melt shortening on HIGH heat, add meat and switch tO LOW. Turn as it cooks and browns, breaking apart, if desired. Keep cover on skillet between times. Frozen chicken pieces may also be cooked in this way. freezing game PREPARATION 1. Game birds, such as quail and pheasant, are prepared in the same way as chicken. 2. Rabbits and other small game. Cool in RefrigeratOr as soon after killing as possible. Skin, dress and wash thoroughly. Package in heavy paraffin cartOns or wrap in heavy freezer paper. Freeze immediately. 3. Large game, such as venison, moose, etc., are prepared for freezing in the same manner as beef and veal. Before freezing wild game and fish, consult Federal and State game laws tO determine whether game legally may be held in stOrage and, if so, during what periods of the year it may be stOred. / 37 REFERENCE CHART FOR ROASTING UNFROZEN MEATS MEAT APPROXIMATE OVEN THERMOMETER ROASTING TIME TEMPERATURE DONENESS TEMPERATURE IN HOURS Standing Rib 325 °f Rare 140°f ]3,4 Medium 160°f 2 Well 170°f 2V2 6to 7 lbs. 325 °f Rare 140°f 2 • Medium 160° f 2% Well 170°f 3V3 8 to 9 lbs. 325°f Rare 140°f 2Y2 Medium 160 °f 3 Well 170°f 4% Rolled Rib 4to 5 lbs. 325°f Rare 140"f 2 Medium 160° f 2V2 Well 170°f 3 6 to 7 lbs. 325 °f Rare 140°f 3 Medium 160°f 3 \.4 Well 170°f 4 Rolled Rump 4 to 5 lbs. 325°f Rare 140°f 2V.. (high quality) Medium 160°f 3 Well 170°f 3 \.4 Sirloin Tip 3 to 41bs. 325° f Rare 140°f 1 Y2 Medium 160°f 2 Well 170° f 2V.. HAM (whole) 10 to 121bs. 325 °f Well 160°f 3Y2 14tol61bs. 325°f Well 160°f 4\.4 (half) 6 to 8 lbs. 325 °f Well 160° f 2Y2 HAM (picnic shoulder) 6 to 8 lbs. 325 °f Well 170° f 3Y2 LAMB leg (whole) 6 to 7 lbs. 325 °f Well 180°f 33,4 (half) 3 to 4 lbs. 325 °f Well 180°f 23,4 Rolled Shoulder 3 to 4 lbs. 325 °f Well 180°f 2Y2 PORK leg (fresh ham) 6 to 8 lbs. 325 °f Well 185 °f 4 12 to 14 lbs. 325 °f Well 185° f 6 loin 4 to 5 lbs. 325°f Well 185 °f 3 Shoulder Butt 4 to 5 lbs. 325 °f Well 1•85 °f 3% VEAL leg 5 to 6 lbs. 325 °f Well 170°f 3 7 to 8 lbs. 325 °f Well 170°f 3% loin 4 to 5 lbs. 325°f Well 170°f 3 Shoulder 5 to 6 lbs. 325°f Well 170°f 3Y2 Rolled Shoulder 3 to 4 lbs. 325°f Well 170°f 3 5 to 61bs. 325° f Well 170°f 3V2 frozen roasts require approximately one-third to one-half again as long as unfrozen ones 38 freezing fish PREPARATION 1. Scale, dress, remove head and wash. Small fish may be frozen without further preparation except tO trim off tails and fins. 2. Cut large fish intO steaks or fillets ready for cooking. Place layers of freezer paper between fillets when packaging. 3. Cut-up pieces of"lean"fish such as haddock and cod, should be rinsed in brine made with one cup of pure table salt per gallon of water, tO reduce leakage during thawing. Keep in solution not over 1 minute. Brine is unnecessary for whole fish or fatty fish such as salmon or mackerel. 4. Wrap in moisture-vapor-proof material and freeze immediately. GLAZING An ice glaze gives additional protection tO fish. To glaze, place unwrapped fish in Freezer and freeze. When frozen, take fish out and dip in near-freezing water. Place fish again in Freezer to harden the glaze. This process is repeated until a good glaze is formed; then score. Renew glaze about every 3 months. THAWING AND COOKING Thaw fish completely in container, then cook the same as fresh fish. Fish should be slow-thawed in the RefrigeratOr tO avoid excessive leakage. For best results, cook fish while slightly chilled. Fish steaks and fillets may be fried or broiled without thawing. SHELLFISH Oysters, Clams, Shrimps and Scallops. Wash shells in running water and shuck, working quickly. Wash meat in brine solution made of 1 tablespoon salt to 2 quarts cold water. Drain, pack in freezer carton and freeze immediately. Shrimp are best if they are frozen uncooked. Remove and discard heads and black vein. Wash and package in freezer containers. Crabs and Lobsters. Chill fish and remove back shell. Steam or boil in water for 15 tO 20 minutes. Cool thoroughly, then pick edible meat from shells and package in proper containers. Seal and freeze immediately. 39 PACKAGING freezing PREPARATION 1. Clean poultry thoroughly and wash well in cold water. 2. Leave birds whole for roasting. Cut fryers into pieces. Cut very young chickens in half for broiling. 3. Package in moisture- vapor- proof wrapping. Insert two sheets of foil, cellophane, pliofilm or polyethylene between halves of broilers or between layers of cut-up poultry for easy separation. Freeze immediately. 4. Wrap giblets and freeze separately. 5. Freeze turkeys and roasting chickens without stuffing, to prevent bacteria growth. COOKING FROZEN POULTRY Poultry may be roasted when frozen, but will require additional cooking time. To use normal cooking time, poultry should be completely thawed. Chicken pieces may be cooked as directed under "Ground Meat," page 3 7. Roast, broil or pan-fry young and tender birds. Stuff just before roasting. To thaw poultry, either place in Fresh Food Compartment of Refrigerator or, if it is in moisture-vapor-proof wrapping, thaw under cold running water. Poultry may be thawed at room temperature if it is to be used immediately. Leftover poultry can be used in many ways so the family isn't eating a big holiday turkey for days. Cut cooked meat from the bones. Package. This meat can be used later for luscious casseroles or salads. If your family likes sandwiches, use leftover poultry as the filling. Prepare and freeze whole sandwiches for future lunches or late snacks. (See page 52.) poultry REFERENCE CHART FOR ROASTING UNFROZEN POULTRY ITEM WEIGHT CHICKEN (stuffed) 3V2 to 4V2 lbs. 4 to 5 lbs. DUCK (stuffed) 3 to 4 lbs. 4 to 5 lbs. GOOSE 8 to 10 lbs. 10 to 12 lbs. TURKEY (whole) 6 to Sibs. 8 to 10 lbs. 10to 121bs. 12to141bs. 14 to 16 lbs. 16 to 18 lbs. 18 to 20 lbs. 20 to 24 lbs. (halves and 3Y2 to 5 lbs. quarte rs) 5 to 8 lbs. 8 to 121bs. MEAT APPROXIMATE OVEN THERMOMETER ROASTING TIME TEMPERATURE TEMPERATURE IN HOURS 325°F 3 to 3% 325 °F 3V2 2V2 to 2'!4 2% to 3 3% to 4 4 to 4Y2 325°F 190°F 33A to 4% 325°F 190°F 4 to 4V2 325°f 190°F 4% to 5 325 °F 190°F 5 to 5'A 325°F 190°F 5 'A to 6 325 °F 190°f 6 to 6V2 325°F 190°F 6V2 to ? V2 325°F 190°F 7V2 to 9 325°F 190°F 3 to 3V2 325 °F 190°F 3% to 4 325 °F 190°F 4 to 5 41 42 freezing cooked foods • Freezing cooked foods saves time-and many cooked foods may be frozen and stored for future use. It's good planning to cook extra quantities of some foods for serving at a later time. Many bakery products such as bread, rolls, cakes and pies may be kept fresh by freezing for use weeks later. Other foods such as baked beans, stews and soup stocks can be frozen with excellent results. It's less trouble and more economical, too, to cook in large quantities. PREPARATION Main Dish Foods- The foods are prepared in the same manner as for immediate serving with the exception of seasoning. During storage, onion flavor becomes less noticeable and celery flavor more pronounced. Spices also lose their strength during long periods of frozen storage. When Chili Con Carne, Spaghetti and Meat Balls, Chop Suey, Chicken 4 ala King .and similar main-dish foods which require long slow cooking are on the menu, prepare double quantities-and freeze part of the food for future convenience. Vegetables-Frozen cooked vegetables such as baked beans, candied sweet potatoes, or French fried potatoes are short-order specialties when there is a supply in the Freezer. PACKAGING After cooking, cool the food to room temperature. Package in meal-size quantities (or plan for company by doing an extra large package) and wrap in recommended materials (see page 58). After the food has been properly packaged, it can be chilled in the Fresh Food Compartment of the Refrigerator, then placed in the Food Freezer for immediate freezing. With a Hot point Food Freezer, you will not need to "eat to save." Freeze leftover meat loaf, roasts, turkey or chicken, baked ham and other precooked meats to enjoy later. Try packaging these pre-cooked meats with heavy aluminum foil- reheat in the foil- it saves juices, flavor and use of utensils. SERVING To serve these foods, thaw gradually over LOW heat adding a little liquid if necessary to prevent foods from sticking to the pan. Or heat slowly in a 300°F oven for 45 minutes to one hour. freezing pastry Pies and tarts may be frozen successfully and stored up to 4 months in your Hotpoint Food Freezer-either baked or unbaked. It may be convenient to store them both ways, depending upon your meal plans. PASTRY Freeze pie shells either baked or unbaked. Pastry may be frozen in bulk or rolled in ready-to-use circles. Freeze pie shells before wrapping, then stack together with crumpled waxed paper between. Wrap and freeze. Sepante pastry circles with two layers of moisture-vapor-proof paper, place on baking sheet or cardboard for support, slip into moisture-vaporproof bag and seal. UNBAKED PIES Preparation- Line pie plate with pastry (the lower crust may be frozen in pie plate before filling is added to prevent the crust from becoming soggy). Put in filling and cover with top crust. Do not cut vent holes in top crust before freezing. Fruit pies, vegetable pies made from sweet potatoes, pumpkin or squash, mince pies and chiffon pies can be frozen. Cream and custard pies do not freeze well, either before or after baking. Fruit pies may be made from fresh, canned, or frozen fruit. If frozen fruit is used, make allowance for sugar already in the product. Loosely packed frozen fruits require no thawing before they are placed in pie shell. If the frozen fruit has been packed in syrup, drain part of syrup to prevent a surplus. If you freeze your own fruits, they may be packaged especially for pie fillings by mixing required amount of flour with the sugar used to sweeten them. You will need two pint-sized packages of fruit for the average pie. Mix two tablespoons of flour with the sugar required for each package. 43 .. 44 Packaging- Wrap prepared pie in moisture-vapor-proof wrapping and freeze. Pies which do not have a top crust are handled more easily if frozen unwrapped, then wrapped when the filling is firm, and returned to the Freezer. There are also special pie containers on the market which will protect the pies in the Freezer. Baking- To bake frozen pies, cut vent holes in the pie just before putting in oven. Frozen pies are better when baked without thawing as lower crust is less likely to become soggy. Two-crust pies baked without thawing should be baked in hot oven ( 400 ° F) for at least one hour or until golden brown. Bake one-crust pies in a 3 75 °F oven for 45 to 50 minutes. If pie is thawed before baking, bake in same manner as fresh pie. BAKED PIES Prepare and bake in usual manner. Cool pie thoroughly before wrapping for freezing. Wrap in moisture-vapor-proof covering. Seal and freeze. Thawing-A baked pie which has been frozen should be thawed and warmed in a 275 °F to 300°F oven for 30 to 40 minutes for perfect serving. If a baked pie is thawed at room temperature and not warmed, the pie is similar in texture and flavor to one that has been stored in a Refrigerator. freezing cakes and frostings For best results, freeze cakes after baking BUTTER CAKES Any butter cake, which your family likes when freshly baked, will be delicious when frozen. The entire cake or any leftover part of it may be wrapped and frozen for later use. It is best to freeze a cake after it has been baked. Cake batter may be frozen, but it is much slower to thaw the batter and then bake the cake than to take a baked cake from the Freezer. Also, a cake made from frozen batter may not be as high as a freshly baked cake. ANGEL FOOD AND SPONGE CAKES For freezing, use any good recipe for Angel Food or Sponge Cake and bake according to directions. Cool the cake thoroughly, wrap in moisture-vapor-proof wrapping, seal and place in sturdy outer package, as a cardboard cake box. Cakes stored in the pie and cake rack do not need an outer package. FRUIT CAKES Because baked fruit cakes improve upon standing, they are particularly suited for freezing. The flavor of the fruit becomes blended and mellow during storage. The cake remains moist because of the presence of fruit and fat. Baked fruit cakes may be kept for a year or longer in the Freezer. This will relieve last-minute rush on holiday meals. Bake the fruit cake according to your favorite recipe. Cool thoroughly, package, seal and freeze quickly. FROSTINGS AND FILLINGS Not all frostings freeze successfully. Confectioners' sugar or butter frostings are more suitable than other types for freezing, particularly when they contain a good deal of fat. Whipped cream and cream cheese frostings freeze satisfactorily also. Frostings of the candy types are satisfactory for use as fillings only. Do not use as frostings unless the storage period is very short. Seven-minute or boiled frostings are not satisfactory for freezing as they will crumble too easily after they are thawed. HOW TO PACKAGE FROSTED CAKES To prevent frosting from sticking to wrapping: 1. Frost the cake, place unwrapped in the Freezer until the frosting becomes hard. 2. Place the frosted cake in a sturdy box large enough so as not to touch the frosting; cover the box with moisturevapor- proof wrapping and seal. Thawing cakes-Thaw unfrosted baked cakes in the original wrappings at room temperature. (A large cake will thaw in about 2 hours.) When thawing a frosted cake, loosen the wrapping, but do not remove. • 46 freezing cookies Cookie Dough. Depending upon the type of cookie, the dough may be packaged in various types of packaging materials. Slice or form dough in a roll and wrap in moisturevapor- proof wrapping. Or place in a freezer carton. Refrigerator cookie dough which has been frozen may be sliced and baked after thawing slightly in the Refrigerator. Thaw drop cookie dough at room temperature until it is soft enough to be dropped on the baking sheet. Bake as you would fresh cookies. Baked Cookies- Frozen. Follow your favorite recipe for cookies. Bake and cool thoroughly. Package them in top opening boxes, freezer cartons or coffee cans lined with freezer paper. Use waxed paper or cellophane between each two layers of cookies. Crumple waxed paper at the top of the carton to avoid excess air space. Baked refrigerator cookies and most drop cookies are thin, and thaw rapidly. They can be unwrapped and served as soon as they are removed from the Freezer. 11 I ice cream and other des Ice cream and other desserts can be successfully frozen and stored in your Food Freezer. They make delightful surprises and are a quick fill-in for unexpected guests. You will find many wonderful ways to serve ice cream when you have it on hand in the Freezer. Serve ice cream in sundaes, parfaits, ice cream sandwiches with fresh and frozen fruit s, cakes and pastries ala mode and filling for cream puffs. COMMERCIAL ICE CREAM Cartons of commercial ice cream may be kept in the Hot point Food Freezer-always on hand to simplify meal planning and entertaining. Commercial ice cream also may be purchased in quantity amounts at quite a savings over small packages. They can be repackaged for the Food Freezer in smaller portions, if desired. Do not allow ice cream to thaw before repackaging. Variety may be added to commercial ice cream when repackaging by alternating layers of ice cream with crushed fresh or frozen fruits, or sauces. They may be packed in decorative molds, also. HOMEMADE ICE CREAM Ice cream and other frozen desserts may be made in the crank freezer or refrigerator trays and packaged for storage in round or square freezer cartons. Use your favorite ice cream recipe or mix. When the ice cream freezer turns stiffly, place ice cream in freezer cartons. If making it in the Refrigerator, remove trays when ice cream is partially frozen and pour into freezer cartons. Complete freezing by placing ca~tons immediately in your Food Freezer. 47 48 1'l4 cups milk Y2 cup sugar 2 eggs, separated 1 teaspoon gelatin 1 teaspoon vanilla extract 1 cup heavy cream, whipped 11;4 cups sugar h cup lemon juice Grated rind of 1 lemon 1;4 teaspoon lemon extract 1 pint milk VANILLA ICE CREAM Mix milk, sugar, egg yolks and gelatin. Cook on LOW heat to custard consistency and cool. Add vanilla. Whip egg whites and mix with custard. Place mixture in freezing tray and freeze until semi-solid. Remove tray from Refrigerator or ice cream freezer, beat in whipped cream. Pack frozen mixture in freezer cartons, allowing Y2-inch head space. Freeze immediately. Yield: 1 pint. ICE CREAM VARIATIONS Mint- Substitute Y2 teaspoon mint extract for vanilla in basic ice cream recipe and add a few drops of green food coloring to lightly tint the mixture. Maple Nut-Add 2 teaspoons maple flavoring to ice cream recipe. Fold in ~ cup chopped nut meats when frozen mixture is beaten. Fruit- Fold Y2 cup crushed drained fruit into basic ice cream recipe when it is beaten. LEMON MILK SHERBET Combine sugar, lemon juice, rind and extract. Add milk; stir until sugar is dissolved. Place in ice cube tray and freeze until firm. Remove from freezing tray and beat mixture until creamy. Package in freezer carton and freeze. Yield: Approximately 1 pint. freezing breads It's a special treat to have piping hot rolls or bread at almost an instant's notice. Now, you can do that by freezing and storing breads in your Hotpoint Food Freezer-so handy for quick preparation. For best results breads should be frozen after baking, with the exception of biscuits and muffins. Unbaked doughs should be stored in the Freezer less than one month. QUICK BREADS Biscuits. Biscuits may be frozen before or after they are baked. Cool baked biscuits, and package in freezer wrappings. Pack unbaked baking powder biscuits in either a round container or in a pie plate. Two layers of cellophane should be placed between layers. Thin biscuits freeze with better results than thick ones. Biscuits may be baked on a baking sheet while still solidly frozen, or they may be partially thawed. They may be used as a topping for leftovers or in making chicken or meat pies. Muffins. Muffins may be frozen baked or unbaked. Cool baked muffins and wrap promptly. To freeze unbaked muffins, pour batter into container in which they will be baked or in liners designed for baking. Package and freeze immediately. Thaw muffins at room temperature and bake promptly. Loaf Breads. Freeze quick breads, that are made into loaves, after baking. Thaw in the original wrapping in a warm oven (300°F) for about 30 minutes. Doughnuts. These should be frozen after frying. Be sure the doughnuts are cool before packaging. Before serving, thaw in wrapping at room temperature, or reheat in 300°F oven for about 30 minutes. Waffles and Pancakes. Griddle, cool and freeze. Pack in moisture-vapor-proof material. Before serving, thaw in wrapping at room temperature or reheat in 300°F oven for about 15 mi nutes. YEAST BREADS Baked rolls and bread are excellent for freezing. Freezing is the best way of preserving bread. It prevents it from becoming stale and will facilitate shopping for the homemaker. Cool freshly baked bread or rolls, package and freeze immediately. When ready for use, thaw frozen baked bread in the orip:inal wrapping at room temperature or in a warm oven (300°F). Commercial bread can be stored for two weeks without repackaging. FR EEZING BREAD DOUGHS Frozen doughs are more difficult to handle than frozen baked goods and may lose some of their lightness during storage. It is better to bake the dough before freezin g. If dough is frozen do nor store more than one month. I ·:;;yr·: .. 50 freezing eggs It is economical to freeze fresh eggs during the season of abundance and use them during periods of scarcity and higher prices. Only fresh, clean eggs should be frozen. Eggs cannot be frozen in the shell. Freeze eggs in small packages containing the required amounts for specific items, such as, 1 cup egg whites for Angel Food Cake, 3 whole eggs for custard, 2 egg yolks for mayonnaise, etc. Thawed eggs should be used immediately and never refrozen. FREEZING WHOLE EGGS Wash eggs before breaking. Stir with a fork just enough to break the yolks and blend with the whites. Do not beat because beating whips in air. Add 1 tablespoon of sugar or corn syrup or 1 teaspoon salt for each cup of whole eggs. Pack in freezer carton or glass jar, allowing Y2 ro y,j -inch head space. Frozen whole eggs can be used in any baked product recipe which calls for whole eggs, or may be used for scrambled eggs. Frozen eggs must be thawed before they are used in baking. Thaw unopened package in the Refrigerator or at room temperature or under cold running water. Before using, mix the contents thoroughly. FREEZING EGG WHITES Freeze egg whites just as they are without the addition of sugar or syrup. Package in freezer cartons leaving head space. Frozen egg whites, when thawed, may be used in the same ways as one would use unf~ozen egg whites. Frozen egg whites, thawed to room temperature, make as good, if not better meringues, frostings and Angel Food Cakes as unfrozen egg whites. FREEZING EGG YOLKS Separate the yolks from whites and for each cup of yolks, stir in (do not beat) 1 tablespoon of sugar or corn syrup, or Y2 teaspoon salt. Pack in freezer carton allowing head space. Place in Freezer. 0 • ~ ~ ~ ~ y I •• c:::::J: ~~~~~JD~~ ,,, ~ freezing dairy products Most dairy products can be successfully frozen and stored in your Hotpoint Food Freezer. You can make those weekend drives into the country worthwhile, too, by buying a large supply of eggs and country-fresh butter. Bring a large sur.ply . home to freeze and store for future use. butter High quality butter and lard may be stored up to six months. Unsalted butter keeps better than salted butter. When freezing country butter, be sure that it is pasteurized. (If not pasteurized, it will keep approximately one month.) When packing, seal original commercial carton in special freezing paper or rewrap butter in moisture-vapor-proof material (see page 58). Thaw butter gradually in the Refrigerator or at room ~emperature . cream Ordinary household cream does not freeze well. Heavy cream, containing not less than 40 per cent butterfat can be frozen for a short time. Heavy cream which has been whipped freezes well, too. Drop the whipped cream from a teaspoon on waxed paper lined cardboard or baking sheet. Freeze. Transfer frozen mounds quickly to a polyethylene bag. Seal and store in Freezer. Frozen whipped cream will thaw in 20 minutes. cheese Cottage and Camembert cheeses may be kept in the Freezer, if closely packaged in moisture-vapor-proof containers, though there may be some water separation on thawing. Camembert cheese should be frozen only at the peak of ripeness. But freezing spoils the smooth texture of cream cheese and protessed cheeses. Freezing and thawing make these cheeses crumbly and cause fat to separate. m·lk Pasteurized, homogenized milk may be frozen and stored 4 to 6 months. Package in liquid-tight, moisture-vapor-proof containers. Allow head space for expansion during freezing. 0 51 52 lunch box ideas Now you can end "lunch box monorony" for your children or hard-working husband- and save yourself time and energy. Here's how, with your Hotpoint Food Freezer, you can make two weeks' supply or more of sandwiches and other basic lunch box foods at your convenience. Package and se1tl individual servings in recommended cartOns (see page 59). For accessibility and conservation of Freezer space, pack a week's supply of each individually packaged item in a paper box. sandwich tips For lunch box sandwiches many different breads, such as enriched white, whole wheat, rye, BostOn brown bread or nut bread can be frozen. Spread softened butter or margarine on each slice of bread, then spread filling. Meat, fish, cheese, poultry, peanut butter and cooked egg yolks are the recommended fillings for freezing. Cooked egg whites become rough when frozen. The other fillings can be moistened with milk, cream, pickle relish, chili sauce, catsup, fruit juice, a little mayonnaise or salad dressing. It is not advisable tO use salad dressings for spreading, as they separate and soak into the bread. Lettuce or other salad greens and raw vegetables do not freeze well. Add these tO the lunch box fresh and crisp from the Refrigerator. Lunch box foods will thaw within two or three hours after removing them from the Freezer. wrapping tips Big hearty sandwiches, cake, cookies, pie or individual cartons of fruit can be packaged several weeks ahead of time. There are many handy packaging supplies on the market that are suitable for these "tote-able" lunch box foods. Plastic bags, aluminum foil or laminated paper are good. In addition, there are plastic containers available with tight fitting lids, which are especially designed for lunch box use: Individual sandwich boxes, pie boxes designed to hold a wedge of pie or cake, and small utility dishes for freezing individual portions of fruit. These convenient containers eliminate the steps involved in wrapping each item for the lunch box, and, of course, they can be re-used. When storing these in the Freezer, tape the lids down with freezer tape. Small jars, such as the kind cheese spreads or jelly come in can be used, too. Any tiny medicine bottles with screw tops are good for salt, salad dressing or other condiments to be added to the lunch after it is removed from the Freezer. These jars may leak, so provide double protection by placing a piece of waxed paper over the top before screwing on the cover. * freezing salads All salads do not freeze satisfactorily. Vegetable salads are not suitable for the Freezer as freezing destroys the crispness. The most satisfactory frozen salad is the type with a solid base, such as cream or cottage cheese, whipped cream, or mayonnaise. Gelatin may be combined with cream and mayonnaise instead of cheese. A supply of frozen fruit salads in the Freezer is convenient to have and adds taste-appeal to family meals. These may be packaged in tub-shaped freezer cartons or individual-size cartons. They require little, if any, thawing. Serve the frozen salad on salad greens; add your own favorite dressing. Meat and poultry for salads may be cooked and frozen when plentiful, then thawed and mixed with salad greens at serving time. Fruit combinations for fruit salads may be combined and frozen in tubular cartons or freezer jars. They may be served semi-thawed or thawed, as desired. 53 54 freezer Ineals Entire meals may be frozen ahead of time and cooked from the frozen state to save time on busy days. Here is a menu and recipes, an example of how to plan this type of meal. If any of these foods are frozen and stored in glass baking dishes, they may be transferred directly from Freezer to oven without danger of breakage. MENU HAM CONES HONEY-PECAN SWEET POTATOES PEAS AND CORN FROZEN FRUIT SALAD DIRECTIONS FOR COOKING 1. Unwrap or untape all casserole dishes. 2. Place Ham Cones and casserole containing mixed Peas and Corn on lower shelf, position A. Leave Corn Sticks in freezer foil, and place on this shel£ 3. Place casseroles containing Honey-Pecan Sweet Potatoes and Cranberry Crunch on top shelf, position C, reversible shelf up. 4. Bake in a 375 °F oven 45 minutes. HAM CONES Mix first 6 ingredients together thoroughly. Shape mto o coneshaped parries. Roll cones in cornflakes and freeze. To prepare for serving, place the 6 frozen Ham Cones on the pineapple slices in a shallow baking dish. Yield: 6 Ham Cones. HONEY-PECAN SWEET POTATOES Arrange potatoes in a greased 1 V2 quart casserole. Add remaining ingredients. Wrap in moisture-vapor-proof material or rape on cover and freeze. Yield : 6 servings. PEAS AND CORN Place vegetables in 2-quarr casserole. Cut butter into small squares and scatter over top. Cover and seal. Yield: 6 servings. FROZEN FRUIT SALAD Add cherry and lemon juice ro fruits and sugar. Whip cream until srif£ Mix in mayonnaise and fold into fruit mixture. Spoon into individual cartons and freeze. Yield: 6 servings. CORN STICKS Sift flour, salt, baking powder, soda and sugar together into mixing bowl. Add sifted corn meal. Combine egg, buttermilk and shortening aod add to dry ingredients. Mix well. Pour barter into well-greased corn stick pan. Bake 25 minutes in 400°F oven. Wrap in aluminum foil for freezing. Yield: 12 Corn Sticks. CRANBERRY CRUNCH Mix oatmeal, flour and brown sugar together. Cur 1n burrer unril mixture is crumbly. Pack V2 of mixture in borrom of 1 V2 -quarr greased baking dish. Cover with cranberry sauce. Top with remaining crumb mixture. Wrap in moisture-vaporproof material and freeze. Bake unthawed for oven meal. After baking cur in squares and serve warm with vanilla ice cream or whipped cream. Yield : 6 to 8 servings. Note: Fresh cranberry sauce may be used instead of canned cranberry sauce. 1 pound cooked ham, ground 1 tablespoon onion, grated 1 tablespoon parsley, chopped 1 tablespoon prepared mustard .2 tablespoons pineapple syrup 1 egg, slightly beaten V2 cup crushed cornflakes 6 pineapple slices 3 to 4 medium-sized sweet potatoes, cooked, peeled and sliced \12 cup light corn syrup \l.i cup honey Salt, pepper \l.i cup butter or margarine ll:! cup pecan halves 1 (12-oz.) pkg. frozen peas 1 (12-oz.) pkg. frozen corn \12 teaspoon salt \12 teaspoon monosodium glutamate 2 tablespoons butter or margarine Yl cup water 2 tablespoons maraschino cherry juice 1 tablespoon lemon juice \12 cup diced, canned apricots V2 cup diced pineapple \12 cup halved, seeded grapes V2 cup chopped maraschino cherries 14 cup suga r V2 cup heavy cream \l.i cup mayonnaise YJ cup flour Y2 teaspoon salt 1 teaspoon baking powder \12 teaspoon soda 1 tablespoon sugar 1 Yl cups corn meal 1 beaten egg 1 cup buttermilk 2 tablespoons melted shortening or salad oil 1 cup uncooked quick-cooking oatmeal \12 cup all-purpose flour 1 cup brown sugar, firmly packed Y2 cup butter or margarine 1 (1-pound) can whole cranberry sauce 55 2 pounds veal steak, sliced thin 14 cup shortening 1 Yz cups boiling water 1 beef bouillon cube STUFFING 2 ounces suet or salt pork ground {or use bacon drippings) 2 eggs, beaten 1 Yz teaspoons salt 14 teaspoon pepper 14 teaspoon thyme 2 Yz tablespoons chopped onion 2 tablespoons lemon juice 4 slices bread, crumbled 56 MENU VEAL BIRDS PARTY POTATOES GREEN BEANS WITH TOASTED ALMONDS ANGEL PIE DIRECTIONS FOR COOKING 1. Unwrap or untape all items. 2. Heat meat drippings to boiling (thicken for gravy by adding 2 tablespoons flour combined with 1 cup cold water). 3. Place Veal Birds in 7xll-inch baking dish, pour hot gravy over meat and cover dish with aluminum foil. 4. Place potatoes on baking sheet. 5. Bake potatoes and Veal Birds in preheated 400 °F oven for 30 minutes. 6. Cook 2 packages frozen beans as directed on package. When serving, top with toasted almonds. *VEAL BIRDS Trim meat and cut into 12 rectangular pieces. Combine all ingredients for stuffing. Spread stuffing on each piece of meat. Roll and tie. Melt shortening in 10-inch skillet on SECOND. Add meat and brown on all sides. Combine water and bouillon cube; add to browned meat. Cover skillet; switch to LOW and continue cooking for 1 hour. Allow meat to cool. Package meat in moisture-vapor-proof material. Freeze. Package meat drippings separately in freezer container. Yield: 6 servings. *Beef round steak may be substituted for veal, if desired. PARTY POTATOES Add water to potatoes and bring to a boil on HIGH. Switch to LOW; cook about 20 minutes or until tender. Drain and mash. Add remaining ingredients and beat until fluffy.Heapwhipped potatoes into aluminum foil shells. (To make shell, form a 10- xl2-inch piece of aluminum foil into the shape of half a baked potato skin.) Sprinkle with paprika, if desired. Cool and package in moisture-vapor-proof material. Yield: 6 servings. GREEN BEANS WITH TOASTED ALMONDS Melt butter on SECOND. Add almonds and brown. Cool almonds and package in freezer carton. Freeze. Yield: \12 cup roasted almonds. ANGEL PIE Separate eggs and beat whites until frothy. Add cream of tartar and beat until they stand in glossy peaks. Gradually beat in sugar. Add flavoring. Make a 9-inch circle on brown paper. Place on baking sheet. Spread part of mixture smoothly on circle. Pile remainder evenly on circle at the edge to form a large meringue shell. Bake in preheated 300°F oven for 50 minutes. Set aside to cool. Gently pull brown paper from bottom of meringue and return meringue to baking sheet. For filling, beat egg yolks until thick and lemon colored. Gradually beat in sugar, lemon juice, rind and water. Place mixture in pan. Switch to THIRD and cook, stirring constantly, until thick and smooth. Cool. Place \12 of whipped cream in cooled meringue shell. Next pour lemon filling over whipped cream. Top pie with remaining whipped cream. Freeze pie until firm, then wrap tn moisture-vapor-proof material. Yield: 1 9-inch pie. Note: To thaw, remove wrapping immediately and place on serving plate. It will be ready to serve by the time the meal is heated and eaten (about one hour). Meringue is fragile and should be handled carefully. Y2 cup water 6 or 7 medium-sized potatoes, quartered Salt Pepper YJ cup sour cream Milk to moisten \4 cup butter or margarine 1 tablespoon grated onion h cup slivered almonds 1 h tab:espoons butter 4 eggs \4 teaspoon cream of tartar 1 cup sugar \4 teaspoon almond extract h cup sugar (for filling) 2 tablespoons lemon juice 2 teaspoons lemon rind \4 cup water 1 cup heavy cream, whipped 57 58 containers for packaging Proper packaging is essential for successful freezing. Choose only top quality packaging materials-designed to fit the specific food you are preparing. Packaging must retain the moisture in the food and keep the air out; thus, good packaging material is moisture-vapor-proof Properlysized containers will permit faster freezing, easier packaging and conserve space in your Freezer. Paper cartons are easy to fill and empty. There are three types: 1. Tube or cylindrical shaped. 2. Waxed cup with paper disc-type lid. 3. Rectangular with plastic lid. These containers are excellent for fruits, vegetables, cooked foods and dairy products. Gla ss freezer jars have excellent moisture-vapor-proof qualities. The mouth is extra wide, and the sides are tapered to facilitate removal of the frozen contents. A screw-on cap of rust-proof metal provides an air-tight, leak-proof seal. Food must be partially thawed before it is removed. Ordinary glass jars are not recommended for freezing foods. Metal cans can be used if the homemaker has equipment for canning in tin. The plain sanitary can may be used, but for red or acid vegetables, fruits, fish and meat, use a lacquered can or R-ename! can. Clean coffee cans, cake or cookie tins with aluminum foil liners, can be used also. Rectangular boxes. Press out as much air as possible and seal cellophane and Pliofilm.liners with a heating instrument. Polyethylene liners may be sealed with a heating instrument, freezer tape or two to three inches at the top of the bag may be twisted and folded over to form a gooseneck twist which is held by a rubber band. Bags can be used for dry-packing vegetables and fruits. Larger bags, made of Pliofilm, cellophane, polyethylene or laminated paper, are excellent for large, bulky items, such as chickens and turkeys. These bags must be sealed with a heat sealing device, freezer tape, or a gooseneck twist held in place with a rubber band. Aluminum boxes made of heavy aluminum or aluminum foil are available in pint and quart sizes. They are particularly convenient for cooked and baked foods, which may be frozen and reheated in the containers. Rectangular plastic containers are excellent for freezing fruits and cooked foods. freezer wrappings Wrapping papers are suitable for meat, fish, poultry, cake, pie and dry, solid foods. The following types are recommended for general use: Polyethylene (plastic) bags and sheet wrapping are useful and are re-usable. Bags are best fastened by twisting the top, folding the end over and fastening with a rubber band. The sheet wrapping may be sealed with freezer tape. Cellophane. Use a drugstore wrap (see page 60) and heat seal. In storing cellophane it is important to remember that 59 .. Drugstore wrap. ( 1) Place food to be wrapped in center of the wrapping pape r. (2) Bring two parallel edges together. Fold in lock seam, repeat this fold until the last fold rests firmly on the food . {3) Fold ends, excluding as much a ir as possible. Seal with tape or tie firmly with heavy string. high humidity and high temperature are harmful to this material. An outer covering of stockinette is recommended to protect cellophane coverings from puncturing and tearing in che Freezer. Pliofilm should be used like cellophane-seal with warm (not hot) iron. Note: When cellophane and Pliofilm are used, an outer covering should be used to protect the wrapping. Stockinette is the best material for this. Pull tightly over the package; fasten at ends with string or a knot in the stockinette itself (Ordinary wrapping paper may be used in place of the stockinette.) Saran. Press tightly around food .. Use drugstore wrap. Seal with freezer tape. Laminated wrappings. There are several laminated wrapping papers available which combine paper and another material, such as cellophane, aluminum foil or plastic coating. When using these wrappings keep the paper on the outside to provide the best protection for the package in the Freezer. Use a drugstore wrap for these materials (see page 60). Aluminum foil has excellent moisture-vapor-proof qualities. Use only heavyweight freezer foil-seal by simply pressing tightly around the product. Precooked food that has been wrapped in aluminum foil can be heated in the foil when preparing for serving. Waxed locker papers are inexpensive but are not as moisture- vapor-proof as above papers. (If paper is waxed on one side only, use two thicknesses and place waxed sides next to food. ) Freezer tape does not loosen during zero storage. Use it to seal edges of moisture-vapor-proof wrapping and attach labels. Ordinary cellophane tapes will not hold a seal at the temperature maintained in the Food Freezer. general instructions for using wrappings 1. Use a generous amount of paper. 2. Drugstore wrap. Place food in center of paper. Bring two opposite edges rogether over food. Fold edges over several times in a lock-seam until the last fold rests firmly on food . Then fold in open ends, as in any package, excluding as much air as possible. Seal with freezer tape. 3. Butchers' wrap. Place food diagonally on one corner of paper. Roll paper and food rogether diagonally, folding in extra material as you roll. Seal with freezer tape. 4. Laminated, parchment and other treated papers must be sealed. They can be sealed with freezer tape or string. Cellophane and pliofilm should be heat sealed, then covered with stockinette. 5. Label all packages clearly. Note: Regular butcher paper, ordinary waxed paper, gift· wrapping cellophane and paper grocery bags are not suit able for wrapping. Stockinette. Use as outer covering when packaging with cellophane or pliofilm . Pull tightly over package; fasten with string or tie knot. Paper cartons. Filling , Use funnel of the type il lustrated for easy filling . Sealing' Use spatula, placing in the fold. Seal with hot iron. Labeling container. Be sure to label all containers and packages. List contents and dote that it was placed in the Freezer for storage. and mold foil to shape of the food . Only one thickness is required. No heat sealing or taping is necessary . 61 62 aximum storag MEAT Months Food of Storage Beef Steaks, roasts 8 to 12 Frankfurters 2 to 3 Ground beef 4 to 6 Kidney, tongue 3 to 4 Pork Fresh pork 4 to 6 Bacon, unsliced 3 to 4 Bacon, sliced 1 Ham 3 to 4 Pork, ground and unsalted 3 to 4 Sausage, seasoned and smoked 2 to 3 Sausage, unseasoned 4 to 6 Variety meats (liver, heart, kidney, .tongue) 1 lamb 8 to 12 Most Game Veal FISH lean fish (bass, cod, perch, pike, sunfish, etc.) Fatty fish (catfish, herring, mackerel, etc.) Salmon Shellfish Shrimp Fresh, unpeeled Cooked, unpeeled Cooked, peeled 8 to 12 6 to 8 6 to 8 3 to 4 2 to 3 4 to 6 4 to 6 4 to 6 2 to 3 periods RECOMMENDED AT 0°F FOWL VEGETABLES (cont.) FRUITS (cont.) Months Months Months Food of Storage Food of Storage Food af Storage Ga me birds 8 to 12 Greens 12 Oranges, grapefruit 8 to 12 Geese 3 to 4 Kohlrabi 8 to 12 Peaches* 16 Poultry Mixed vegetables 8 to 12 Pears 6 to 8 Cut up, broilers 4 to 6 Mushrooms 6 to 8 Pineapple 16 Whole 6 to 8 Okra 12 Plums 8 to 12 Creamed 3 to 4 Peas, black-eyed 12 Prunes 8 to 12 Giblets 1 Peas, green 12 Raspberries* 16 Turkeys, unstuffed 6 to 8 Peppers 8 to 12 Rhubarb 16 Creamed 2 to 3 Potatoes, French fried 2 to 3 Strawberries* 16 Pumpkin, mashed 16 DAI RY PRODUCTS Squash, summer 8 to 12 Squash, winter 12 BAKED FOODS Creamery butter 4 to 6 Sweet potatoes 12 Heavy cream (40%) 3 to 4 Turnips 12 Yeast bread 8 to 12 Milk 4 to 6 Rolls 6 to 8 lard, rendered 4 to 6 Unbaked 1 or less Cottage cheese Cakes (uncreamed) 4 to 6 FRUITS Baked 3 to 4 Cheese 4 to 5 Baked, frosted 2 to 3 Eggs 8 to 12 Apples 16 Unbaked 1 or less Ice cream 1 Apricots* 16 Cupcakes 2 to 3 Ber6es* 16 Pies VE GETABLES Blueberries 12 Baked 2 to 3 Cherries, sour 16 Unbaked 3 to 4 Asparag us 6 to 8 Cherries, sweet 12 Chiffon 1 or less Beans, green or wax 8 to 12 Coconut 8 to 12 Quick breads, baked 2 to 3 Bea ns, lima 12 Cranberries 16 leftover coo ked foods 1 or less Broccoli 12. Currants 12 Sandwiches 1 Brussels Sprouts 12 Dates 8 to 12 Prepared foods 2 to 3 Carrots 12 Figs 8 to 12 Stews and soups 2 to 3 Cauliflower 12 Gooseberries 8 to 12 Corn on cob 8 to 12 Grapes 8 to 12 Corn, whole kernel 16 Juices 8 to 12 *Storage times are fo r sugar or Corn, creamed 8 to 12 Melons 8 to 12 syrup packed fruit, with ascorbic Eggplant acid added as needed. Dry packs 8 to 12 Mixed fruits 6 to 8 do not store as long. 63 refrigerator and freezer "know-how" BEFORE CALLING FOR SERVICE ••. If your Feezer or Refrigerator is not operating properly, we suggest that you check for the foll_owing: 1. Is the electric plug firmly placed in the outlet? 2. Is the wall outlet in good repair? 3. Is an extension cord being used? If so, it should conform with local electrical codes. 4. Is it sharing a wall outlet with other appliances? (For best operation it needs an outlet of its own.) 5. Has the fuse blown? 6. Is the Temperature Control at the proper setting? 7. Has anything fallen behind the RefrigeratOr or Upright Freezer that might obstruct air circulation through the condenser? 8. Has the door been left open for an unusually long time? 9. Is your RefrigeratOr or Freezer resting firmly on the floor on all fom corners? (Cause of undue noise from vibration.) 10. Is interior air circulation of the RefrigeratOr blocked by overcrowding on the shelves? If none of these are the cause of your trouble, call your Hotpoint Service Representa-tive. To help him give you the best service, be sure to know the model number of your RefrigeratOr or Freezer. This number is located on t |
OCLC number | 888048745 |
|
|
|
A |
|
C |
|
G |
|
H |
|
I |
|
N |
|
P |
|
U |
|
W |
|
|
|