Prepared Foods

Frozen prepared foods can serve the homemaker in innumerable ways
limited only by her own desires, imagination and forethought. There are so
many foods that may be used in this way that it is impossible to cover them
all in this bulletin.

The following general points should be considered when freezing most
a foods:

Use favorite family-tested recipes. If there is any doubt about the
freezing qualities of the food, freeze a small quantity the first time.

e Freeze foods that require long preparation or cooking and which may be
prepared in quantity almost as easily as enough for one meal.
(Example: pies, sandwiches, rolls, baked beans, sauces, soups, macaroni
and cheese, etc.)

e Season carefully as some seasonings change when frozen. (Example:
salt and onions lose some of their potency; pepper, cloves, garlic,
celery, green pepper, pimiento, and synthetic vanilla flavors become
stronger and some become bitter.)

e Do not overcook foods for freezing as they will cook a little more when
reheated.

e Cool cooked foods quickly, package properly in meal-size portions using
moisture-vapor-resistant freezer containers or wrappings and freeze
immediately. For easier handling of foods such as pies, iced cakes and
whipped cream dollops, freeze first then package.

e Plan to use prepared foods within 4 months although some will keep
longer. (For Storage Time of cooked meats, see page 13.)

BREAD, CAKES, ETC.
PREPARATION

Bake yeast breads, rolls, baking powder biscuits, muffins, cakes, ginger-
bread and cookies in the usual manner. Cool to room temperature before
packaging. Freeze cookies either baked or unbaked, except for macaroons
and meringues which do not freeze very well. Freeze cakes uniced unless you
know the icing being used is one that will not be sticky or crumbly when it is
thawed. (Uncooked butter icings freeze satisfactorily; fluffy icing usually
becomes sticky; fudge icings may crumble.)

PACKAGING

Package cooled, baked yeast breads, rolls, baking powder biscuits and
muffins in freezer wrappings. Package cooled, baked cakes and cookies in
freezer wrapping or bags or freeze the food first and then wrap it. Place
wrapped cakes and cookies in cardboard boxes so that they will not be damaged
during storage. (See pages 20 and 21 for details on packaging. )

Wrap cookie and pastry dough in freezer wrapping or package in freezer
cartons.

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