PROCEDURES FOR HOME FREEZING OF PREPARED AND COOKED FOODS --continued 



Food 



Velva Fruit-con. 



Procedures considered most appli- 

 cable to home freezing 



Meals, precooked 



tVeparation: 

 Make fruit puree; mix with sugar. 

 Freeze as puree or make into 

 Velva Fruit (157) . 

 For Velva Fruit: 

 Add lemon juice and salt, add 

 cool puree (70° F.) to soaked 

 gelatin, stirring continuously. 

 Packaging: 

 Pack at once in moisture-vapor- 



resistant cartons (157) . 

 Fruit puree can be packaged in 

 glass jars or tin cans (R- 

 enamel cans for red or dark 

 purees) (157) . 

 Storage: 



Can be stored several months, but 

 flavor and texture best a few 

 days after freezing (157) . 

 Thawing: 

 Tliawing puree to make Velva Fruit: 

 Place sealed container in cold or 

 lukewarm (not hot) water, shake 

 occasionally to speed thawing. 

 A quart of puree will thaw in 

 about 2 hours (157) . 



Other procedures noted from the literature 

 review 



Choose foods that can be success- 

 fully reheated after freezer 

 storage, will heat uniformly, and 

 have about the same storage life 

 (51). 



Formula: 

 Typical menus ^ (101) . 



(1) Steak, french-frled potatoes, 



peas. 



(2) Beef stew, hot bread, 



asparagus. 



(3) Meat loaf, candied sweet- 



potatoes, spinach. 



(4) Corned-beef-hash patties, 



home-fried potatoes, string 

 beans. 



See footnotes, page k»6. 



Packaging: 

 Waxed paper cups (90) , 



Tliaw ing : 

 From refrigerator: 

 Pour into a chilled bowl, and beat with a 

 wooden spoon or electric mixer until 

 mixture lightens in color, increases in 

 volume, and has a smooth texture (157). 



Successful garnishes (51) : 

 Cold: 



Cranberry sauce. 



Red cinnamon pears. 



Applesauce . 



Prunes stuffed with creajii cheese. 



Cherries stuffeil with cream cheese. 

 Hot: 



Spiced pears. 



Peach halves stuffed wltli brown sugar 

 and butter. 



Spiced sour cherries. 



94 



