The Algona Upper Des Moines from Algona, Iowa on October 11, 1960 · Page 19
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The Algona Upper Des Moines from Algona, Iowa · Page 19

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Location:
Algona, Iowa
Issue Date:
Tuesday, October 11, 1960
Page:
Page 19
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BAKE AHEAD FREEZE AHEAD ust as easy to bake ahead when you're in the mood! You eat well now. . . and months from now ' » OB^OlOck&L- ofCenor.1 Mills CONTAINERS AND Protect foods to be frozen in special wrappers. Plastic bags, clear film wrap, and heavy duty aluminum foil are all suitable for freezing. With good wrapping material a single wrap is sufficient. Containers for frozen foods should be large enough to hold the quantity used or baked at one time. I CANES: Cake, freeze well, especially unfrosted Fresh fruit, pumpkin, mincemeat and chiffon pies freeze well. Pies may be frozen baked or unbaked. Molded foil, anodized or oven-proof glass pans are good. Paper pie pans should not ba used. but have a shorter storage life than unfrosted cakes. Cake pans with sliding covers provide excellent baking and freezing containers for cake. FREEZHM MAIN DMN CASSEROLES: Vegetables added to casseroles are best W iT * M ? f"*" 000 ^ Be sure to •dd extra liquid (milk, cream, broth «c.) before heating. This is to replace theliquidabsorbedby ingredients. Pastry •nd both baked and unbaked biscuits may be added before or after freezing. * ON Bake it Better with TO STORE FROZEN FOODS: 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 month,. Frosted caJce-1 to 2 months. Baked breads - 9 months. TO THAW FROZEN FOODS: Thaw cookies, cakes, breads in their original wrappers at room temperature. Put unbaked pies directly into 425° oven on lowest shelf. Let baked fruit and main own pies stand at room temperature 30 minutes, then place in oven on lowest •helf at 326- for 30 to 40 minutes. 60,;

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