NEWS <^ VIEWS 



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f-^roceisina of frozen [-^^aAtrieS is oLJeScrioed 



MASS food production is entering 

 our homes with the deep-freeze 

 unit. Imagine being able to bake 

 cakes and pies for future use when- 

 ever you happen to have the time! 



Or preparing several meals to serve 

 months later when you are expecting 

 visitors or when four or five hungry 

 men will be sitting at your table. 



Food research specialists in the home 

 economics department of the Univer- 

 sity of Illinois College of Agriculture 

 headed by Dr. Frances Van Duyne 

 have experimented successfully with 

 the freezing of angel and butter cakes, 

 yeast rolls, and fruit pies. They've 

 found that these as well as baked 

 beans, beef stew, chicken ala king, 

 Spanish rice, and meat balls and spa- 

 ghetti can be frozen for a tasty meal 

 to be served weeks later. 



As for any ordinary food, frozen 

 foods are best when prepared by good 

 standard recipes and when top-quality 

 ingredients are used. Freezing is in- 

 tended merely to preserve the product 



This apple pie is iMiiced and ready to serve. 



Before being piaced in the oven it was 



frozen and stored as an unbolced pie. 



as it is — not to improve it. So smart 

 cooks will spare no effort in making 

 the original food as good as possible 

 with their best recipes and by using 

 choice foodstuffs when they are plenti- 

 ful. 



Bake a Cake for Next Week 

 Angel foods can be frozen while 

 eggs are most abundant and stowed 

 away until the time when eggs become 



IMiss Royene Frantz, assistant in home ece- 

 nomics crt the University of Illinois, pack- 

 ages an angel cake for freezer storage. 

 It is wrapped In moisture and vapor-proof 

 paper, sealed with a warm electric curl- 

 ing iron, placed in the coke box and tied 

 securely. 



too scarce or expensive for a dozen per 

 cake. 



Angel cake was baked in the lab- 

 oratory just as it would have been for 

 immediate serving, was allowed to 

 cool, and then wrapped for freezing 

 with a moisture and vapor proof paper 

 which can be sealed with tape or heat 

 and placed in a cardboard box. 



When this cake was removed from 

 the freezer and thawed in its wrapping 

 at room temperature, it turned out 

 tasty enough for the most meticulous 

 gourmet. 



If you want to serve baked products 

 warm or piping hot, all that's necessary 

 is to slip them into the oven right in 

 their wrappers. When thawing is com- 

 plete, the food is ready for the table. 

 This is a particularly good time-saver 

 for yeast rolls. 



There's nothing like a first-rate ap- 

 ple pie for pleasing the men — and 

 women, too. So when the days of 

 food prosperity return, why not make 

 up a number of apples pies when or- 

 chards are well laden and freeze them 

 for future reference.' Heavy cardboard 



pie plates are good containers for the 

 pies which you prepare up to the bak- 

 ing stage. Top them with inverted 

 pie plates, tie in place, wrap, and seal. 

 They're ready for the freezer. 



When you want to use the pies, the 

 wrappings and lid are taken off and 

 the pies put right into the oven and 

 baked — 15 minutes longer than usual 

 to allow for thawing time. 



Freezing a One-dish Meal 



Turkey or chicken a la king is pre- 

 pared according to any standard recipe, 

 packed into moisture-vapor-proof con- 

 tainers and frozen. Cellophane lined, 

 pint size, cardboard containers are rec- 

 ommended. Dr. Van Duyne reports 

 excellent results with this ail-American 

 favorite. 



Baked beans and salt pork made ac- 

 cording to your best recipe can be 

 frozen if the salt pork is removed be- 

 fore the freezing. All fats have a 

 tendency to become rancid when froz- 

 en. Bits of browned bacon can' be 

 added to the beans just before serving, 

 if you like. 



A caution for freezing beef stew is 

 that the vegetables not be overcooked. 

 When they are off the critical list, you 

 may even prefer to use rice or barley 

 in place of potatoes which become 

 "mushy" rather easily. Thickening the 

 gravy would best be left until serving 

 time because the more liquid a frozen 

 food contains, the more desirable the 

 finished product is likely to be. 



The same is true with meatballs in 

 tomato sauce. An extra amount of 

 tomato juice will keep the food in 

 best possible form for an appetizing 

 main dish. 



For the defrosting of these one-dish 

 meals, a double boiler works to perfec- 

 tion. With a minimum amount of 

 stirring, which of course means a bet- 

 ter appearance for the finished prod- 

 uct, about 25 or 30 minutes should be 

 allowed for each pint. 



These freezing experiments will be 

 continued by the University food re- 

 search specialists as soon as there are 

 sufficient fats, flour, and sugar. It's 

 hard to tell what new surprises we'll 

 be able to put into these freezers next. 

 How about a crepe suzette, Dr. Van 

 Duyne .•* t 



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L A. A. RECORD 



