How to Thaw and Use Frozen Eggs

Thaw completely in sealed containers; use promptly. One pint will
thaw in about 24 hours in the refrigerator or 5 hours at room tem-
perature. Use as fresh eggs but allow for sugar, corn syrup, salt or
honey.

Dairy Products in the Home Freezer
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@ Eggs frozen in ice cube trays, one to a section, and stored in poly-
thene bags make measuring easy.

@ Freeze yolks left over when making meringues or angel food. Use
for sponge cakes, scrambled eggs, custards, salad dressing when
defrosted. .

@ Cover eggs well while defrosting. Use immediately when thawed.
@ Pasteurized dairy products keep twice as long as unpasteurized.

@® Cream that is 40% butterfat or over gives best freezing results.
Defrost unopened in refrigerator.

@ Freeze leftover whipped cream in dollops on waxed paper or foil.
When frozen transfer to m.v.p. packages. Use without thawing.

@ Wrap cheese for freezing in plastic or foil. Defrost in sealed pack-
ages in refrigerator.