The Algona Upper Des Moines from Algona, Iowa on September 13, 1960 · Page 27
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The Algona Upper Des Moines from Algona, Iowa · Page 27

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Location:
Algona, Iowa
Issue Date:
Tuesday, September 13, 1960
Page:
Page 27
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BAKE AHEAD m, FREEZE AHEAD "It's just as easy to bake ahead ten you're in the mood! You eat well now,,,and months from now.* Some days you just feel like baking! You start... and find it's easy to bake more than your family can possibly eat at once. This is the time to stock your freezer with Gold Medal goodies-all ready to save time and energy another day! Gives you a feeling of confidence... like you get when you bake with Gold Medal-the flour that's^Kitchen-tested" in homes like yours to give you kitchen confidence! •I Gmral Mills Betty Crocker's Gold Medal FREEZING HINTS: Protect foods to be frosen in special wrappers. Plastic bags, dear ibn wrap, and heavy duty aluminum foil are all suitable for freezing. With good wrapping material a single wrap is sumcient. Containers for frosen foods should be large enough to hold the quantity used or baked at one time. Cakes treoe well, especially unfnated ones. Fraetod cake* nay alao be fraaen. bat have a shorter storage life than unfrosted cakes. Cake pans with sliding coven provide excellent baking and freezing containers for cake. TO STMK Storage time varies, so it helps to label each package. Typical storage time: Baked cookies-9 months. Apple pie-4 to 6 months. Baked unfrosted cake-2 to 3 months. Frosted cake-1 to 2 months. Baked breads-9 months. Fresh fruit, chiffon pirn frees* wstt. Pies may be frosen bakad or unbaked. Molded foil, aaodued or oven-proof glass paaa are good. Paper pie pans should not be used. FOB ADDtnONAL INrOUIATION ON Vegetables added to ramiiiiiha are best when slightly undercooked. Be sure to add extra liquid (milk, cream, broth, etc.) before heating. This is to replace the liquid absorbed by ingredient* Pastry and both baked and unbaked biscuits may be added before or after freeming. . WIRE 1B1TY CBOCUB, BOX Thaw cookies, cakes, breads in their original wrappers at room temperature. Put unbaked pies directly into 425* oven on fewest shetf. Let baked fruit and main dish pies stand at room temperature 30 minutes, then place in oven on I shelf at 325* for 30 to 40 minutes. 260, SONNBAFOUB 60, MINN. Bake it Better with Gold Medal-the only "Kitchen-tested" Flour

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