10—Lancaster Farming, Saturday, August 26,1967
For the
Farm Wife and Family
By Mrs. Richard C. Spence, Food Editor
Tips On Storing, Freezing
And Thawing Foods . . .
KEEP MILK FRESH FOR BEST FLAVOR changed, 'the ap pea ranee may
Milk comes to you fresh; for milk at its not appeal to youi family,
best, keep it cold, clean, covered and dark. For a delightful drink every
Flavor, odor and nutrition change easily: pio- time, just serve milk that you
tact them so milk will be lop quality when ave c i eani c old, covered
S jour family diinks it . daik
Milk in clear glass containers standing in titha'p rnnvpn mans
iP* »WW i sunny window o?on a door step may develop WHA to
I W i taidboaid-iike taste and lose üboflavin in , ~ ~,
jjSK, ‘s s' only half an houi Milk is a valuable source of What foods will fie„z„ well
5% the vitamin üboflavin Since light readily de- Which ones wont. Some pre
»S' „ stioys this vitamin, take special caie with cooked foods just don’t lend
Is clear glass bottles of milk. themselves to freezing and
R jjSt If you can’t refrigerate milk delivered in thawing
Wit clear glass bottles promptly, provide a wood por example, cooked egg
isft.i\cis or metal leceiving box for it. To be ideal, the whltes wil t become tough and
receiving box should be insulat- as soon as finish using it c i iange flavor after brief stor
ed to protect milk fiom hot or when preparing meals Don’t age j n the freezer. Jelly soaks
freezing weather If the temper- let the milk warm up on the j n to bread when it is used as
atme goes above 50-degrees or kitchen table. a sandwich filling. Fried meat
below 32-degrees, milk will not Keep milk contamc s becomes soggy and develops a
stay fresh as long and may de- whether in a carton, bo,He or warmed over flavor. It’s better
velop off-flavors. pitcher closed when they to serve these foods fresh.
These off-flavors are a good are stored in the refnger, 'or; Pie meringues will weep,
reason to be sure to pul the milk absorbs odors readily « 1 1 toughen and stick to the wrap
milk back in the refrigerator loses freshness if uncovered ping paper. Custard pies,
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Put freshest milk to the
back of the refrigerator so the
oldest milk is used first, end
for top quality, plan to use
milk within three or four days.
Finish using a bottle of milk
before starting a fresh one,
and don’t mix fresh milk with
some you’ve had several days.
It is not recommended to
store milk in the home freezer.
A flaky protein deposit will
show up on the sides of the
container and fat separation
will make it hard to get a
smooth mixture after the milk
thaws. While the nutritional
value of the milk is not
cream pudding*, and cream
fillings don’t freeze well either.
They tend to become watery
and lumpy.
Fats and shortenings with an
off-flavor will become rancid
during freezing. Foods which
contain even a small amount
of fat are likely to turn ran
cid during long storage. This
is why pie crusts can' be froz
en for a short length of time
only.
Frozen home made yeast
doughs, when baked, are like
ly to turn out undersized with
a tough and dry crust. Unbaked
frozen biscuits and other quick
breads may be smaller and less
tender after baking. When you
buy these frozen food prod
ucts in the grocery they have
additives which give you a
good pioduct.
Mayonnaise becomes separ
ated ami curdles when you
freeze it but homemade salad
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dressing* in small -'amounts-, is ft
better freezing product
Vegetables usually eaten raw
like lettuce, tomatoes, -celery
and carrots lose their crispness
and shape. Tomatoes and wa
termelon are excessively wa
tery when frozen and then
thawed.
Herbs like pepper, garlic
and cloves will become strong
and biller. Curry may develop
a musty flavor. Flavorings like
vanilla will often turn strong
and bitter too.
Cottage cheeze freezes well,
though the curd is somewhat
softened and changes texture.
Cheese added to a sauce tends
to give a rough texture. You
can freeze cieam cheese if you
combine it with, whipped cream
as m dips.
Whipped cream freezes well,
but not if you freeze it in a
fiuit salad. Apples become
(Continued on Page 11)