Indianapolis Times, Indianapolis, Marion County, 11 November 1951 — Page 27

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__ THE INDIANAPOLIS TIMES PAGE 21

11, 1951 ts . ‘ : ' | ; a ; Intact Blanching Saves Time When Dinner’'s Due [Freezer Keeps Your Eggs ‘Fresh | : : ; : . | Freshness may bs frozen In, In 'using the eggs after thaw . vilure Blanching partly pre-cooks, Thawing ° : Boiling ™* - - . ing on end in covered kettle cone EE EE om Sop i To ing, adjust recipes for added . a as : : : taining one-half inch of water, | eggs mediately after sugar or salt they contain. One pther ure, frozen vegetahles. That's why| Start cooking most vegetabless ONE-—Measure 5 cup water Salad Teas they thaw out. The process may cup mixed whole eggs equals five Hg 1 he they require only one-third to/While they're still frozen. You into a saucepan. When it comes (aise salad. Marinate thawed, P¢ Used on whole or separated fresh eggs; one tablespoon yolk is gg half th in Hie that May thaw unopened packages of to a boll, drop in the vegetable cooked corn in French dressing. ®EES. equals one egg yolk, and one and Be Ye- Plea e cooking 'asparagus and broccoli 1 hour at and place cover over the pan. Drain, add chopped green pep- .To prepare whole eggs, remove 2 Tal? lablespocke of hit can | 3 ) 8 , hours in het’ fresh vegetables need. One of the room temperature or 4 hours in| TWO—When the water again pets, Dije on lattuce and garnish Sel ne wag pe 2 hespoon i Nate Y equ one egg white ce that long greatest benefits you will ‘derive your refrigerator. Then break the boils and - the vegetable can = galad Bowl. Thaw and cook pending upon intended use. This Should F Cherri eration Sa Ifrom your freezer is the meal pre- stalks apart for more even cook-iloosen with a fork, break up caulifiower, cut green beans and prevents gumminess. To process ou reeze erries M0 will the \paring time that it saves you. ing. completely and remove cover. Ee cals ace In pa separated eggs, add one table- With Stems Intact | up to above {easy and simple. Merely follow the cooking. Complete thawing causes : - piles, Serve with mayonnaise. quires ”™ sugar oF salt ’ their green stems for colorful use be re-frozen information given in the chart at shriveling, loss of vitamin C and, To prevent sogginess, steam Macedoine salad. Marinate : in holiday meals.

as . separately in French dressing Allowing room for expansion,| To get variety In the fruit right. Vary the amounts of water poor flavor. However, you should the thawed corn on the cob, for thawed cooked vegetables such place in convenient quantities in basket, buy commercially frozen

and cooking times shown as de- thaw corn-on-the-cob or else the five to eight mintes, depending zg peas, carrots and beans. Mix moisture - vapor - proof bags and fruits grown in other parts of the lyeloped by your own experience, cob will cool the cooked kernels. on the size of the ear, by stand- and serve on, lettuce: ‘freeze. world and put them in the freezér,

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your home ead and rolls NEW TWIST— . s : 8d. Au poi ns The small compartment on the right of this BRANCH STORE ole to Foun Il eubic foot General Electric home freezer is storage space for freezing. «packaging materials, Other features: Two section refrigeration hem frofn the compartment, insulated lid, automatic interior light and tempera- | : : 2625 MADISON ey'll taste as ture indicating light. ’ y were baked. i Tm————————— . | our at room | ware Thawed Roasts Keep Flavor FROM 0AM. £0 " .

Meats taste alike cooked frozen cook over low heat or in a mod: or thawed. But ‘thawed roasts erate ovem until done. Many ROSE TIRE MAIN STORE: 930 i MERIDIAN ST OPEX MONDAY THRU SATURDAY cook wore evenly, shrink less and housewives prefer frozen meats) . . . stay juicier. And you can judge for braising. Choose your own >

better the cooking time of thawed method. steaks and ground meats. Stewing

Thaw meat at room tempera- Brown the meat. Add water, AT NO EXTRA WORTH WITH ture or on the refrigerator shelf. cover and simmer until tender z : The latter takes longer but meat Add frozen vegetables for stew, . 1 stays juicier. The meat's size, There's little difference making T T YOU OF shape and make-up; thickness ofistew from frozen meat, as you

the wrapping and thawing -tem- will quickly discover. perature, all make a difference. - ————— | Cook thawed meat at once; fit

soon spoils. Allow more time to | ; cook frozen meat.” tac es 4 Roasting A low oven temperature reduces shrinkage. Use a meat Fresh Lon er . thermometer to tell the exact! 8 %

0 be located ere it cannot tly, a freezer be installed ower or me-

degree of doneness. Make a .10le iY frozen meat with a metal Imagine eating fresh peacHes skewer or ice pick, Put in the while winter winds blow snow thermometer so the bulb rests in against your windows peaches the center of the largest muscle, and cream for breakfast to, coax gezer not in fat or on a hone. Try your family out of the March dolsave roasts both thawed and frozen — drums—or a delicious peach cabsing then select your favorite method. bler as the crowning touch to a the Broiling spur-of-the-moment party i Use steaks and chops at least Well, stop imagining-—because : 3,-inch thick and well marbled it can be real. If you freeze 2 ; / with fat. In a pre-heated broiler peaches in season, you can serve ; / ONLY DEEPFREEZE AN put thawed meat on a rack 2-3 them any season. : A / HAS "HANDY BASKET N

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nches from the heat. Broil Prepare aches for {reezing CE i ee P Bs meat farther from the Rly oe harvest. Select y % pa ; Double deck basket has hinged heat. It will thaw without brown- varieties which will iyeld frozen s i Mio : _ side for easy removal of bot ihg too much. products of high quality and wash abla a veh red J Ze ; tom packages without disturbPanbroiling thoroughly in cold water y sition — y ing packages on top deck. Cooked thawed meat same as To remove skins, immerse in ot Yresh meat. Start frozen meat boiling water for '; to 1!'; minover low. heat to avoid over--utés (as short a time as possible): browning the outside before the cool in running water; rub off inside cboks. skins, and pit, keeping under cold

Braising water, § Dredge less tender cuts with! Fill moisture-vaporproof liquid- © flour and seasoning and brown, tight containers 1-3 full of syrup B Add a little’ water, cover and Slice peaches directly into syrup a ———— = until filled to within 24-inch of Follow Rules top of container. Add sirup to SR od L Most of the original goodness of cover peaches. eT 1 9 fresh foods can be dorominint in. Place crumpled cellophane or p ONLY Dr PIRaEa § : 2 ned me Tr the frozen products if proper Waxed paper on top of peaches to v i methods are used. On the other hold them under syrup; then seal ond Four one-pint containers for i ; wy yored y 3 © hand. even foods that are hard- according to tvpe of container pre-cooked meals or leftovers. i ier . frozen will dry out and lose /qual-'used. Label, and freeze immedi- 3 You can freeze, heat and serve Jty and food value if processed/ately by placing containers = and stored incorrectly. against wall of home freezer.

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