| What to Freeze

FRUITS

Berries, sour cherries and rhubarb are particularly good frozen. Peaches,
apples and apricots require special treatment to prevent discoloration. (See page
6.) Pears do not freeze well.

VEGETABLES

Some vegetables freeze better than others. Asparagus, beans, peas, spinach
and whole-kernel corn, for example, are particularly good when frozen. Corn on
the cob, while a special treat during the winter, has a tendency to develop off-
flavors during storage and is therefore not always palatable when frozen. Celery,
lettuce, tomatoes, cucumbers and other vegetables usually eaten raw, do not freeze
well. Root vegetables such as carrots and parsnips may be frozen but it is seldom
practical to store them in valuable locker or freezer space which could be used
for other foods.

MEAT

Good quality beef, pork, lamb and veal may be frozen successfully. Meat
should be thoroughly chilled in the carcass for at least 24 hours before freezing.

POULTRY

Top quality, freshly killed poultry may be frozen with good results. Birds
should be eviscerated, washed and dried (but not stuffed), then chilled for 24 hours
before freezing.

EGGS

Only fresh eggs of good quality should be frozen. They must be broken out
of the shell before freezing.

PREPARED FOODS

Prepared foods should be freshly made and cooled to room temperature
before freezing. Most baked foods such as bread, cakes, cookies, pastry shells,
tarts and some pies freeze satisfactorily. Sandwiches, sandwich fillings and
canapés are easily frozen. Whipped cream, sauces, cooked meats, as well as
combination dishes that require long preparation — for example, soups, baked
beans, chow mein, meat sauce or meat balls and stews (without potatoes )—are all
good for freezing. In general, family-tested recipes can be used for these prepared
foods.

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