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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (July 8, 1960)
MEDFORD MAIL TRIBUNE, MEDFORD, CHE. rniDAY, july , ma V R k4 W WlMBBB"n ROOM FOR FREEZER Sure you've got gees from grocery stores. Your (avorita ap room for a freezerl Today, appliance manu- pliance dealer can show you a freezer tint facturcrs are making home food freezers in ed to complement the decor of your kitchen every size and shape. The day is past when and shaped to fit in a spare corner, over you have to keep your freezer in the ga- your work counter, or under the kitchen rage and when freezers looked like rcfu- sink! Three Methods of Freezing Fruits Noted; Syrups Listed Fruits may be packaged in ugar syrup, dry sugar, or without sugar. Sugar draws out the juice, and this forms a coating around the fruit , which prevents discoloration and loss of flavor and vita mins. If packing in sugar syrup, medium weight is best for most fruits. For medium weight syrup use three cups sugar to four cups water. For . a lighter syrup use two cups sugar to four cups water and for the heaviest weight syrup add four cups sugar to the four cups of water. Stir sugar into cold water until dissolv ed and this syrup does not require cooking. Store in re frigerator for use as needed. When packing apples, peaches, apricots or pears, use an ascorbic acid syrup. This type of syrup is made by add ing t teaspoon of ascorbic acid (available in most gro cery or drug stores) to each two cups of water and sugar syrup. This syrup must be frozen the same day it is made. Fruits are best frozen in freezer jars or in moisture proof, vapor - proof freezer containers. Most fruits have the best flavor and color if served just before they are completely defrosted. Thaw fruit in unopened container in refrigerator or at room temperature and thaw only as much fruit as you can use the same day or fruits will darken and lose flavor. The following should be used in preparation of: Apples: Add 2 teaspoons of sodium bisulphite (get at drug store) and 5 and V4 table spoons of salt to 2 and V4 gal lons of water. This will pre pare 20 to 25 pounds of ap ples. Cut large apples into 12ths, smaller apples into 8th. Dip slices in the solution for 2 minutes, drain and pack age for freezing. Applesauce: Crush frozen apple slices in meat grinder -do not allow to thaw. For each 10 oounds of frozen pulp, stir 2 teaspoons ascorbic acid into 1 pound of sugar, mix with apple pulp. Allow to thaw only until all sugar is dissolved. Package and freeze. Thaw and serve with out cooking. Apricots: Sort, wash, halve and pit. Dip in boiling water or syrup one minute to pre vent discoloration and air cool immediately. Another method is to add Vi teaspoon ascorbic acid to one quart of syrup, Buyer Should Ask Several Questions Before Purchase What sis freeiar should I buy? Will I really save money with a freazer? Is it easy lo freaxe foods? Do frozen foods iaite as good as fresh onas? Art frozen foods actually more nutritious? Can I afford a freezer? How do I prepare frozen foods? How long can I keep froz en foods? Anyone considering the pur chase of a home food freezer should ask these questions and many more. Generally, you can be sure that a freezer will cut down your food bills, provide you with foods more nutritious than those preserved in any other way, save you time and work, and add variety and interest to your meals at all seasons of the year. But a freezer is a personal purchase. The size of your family, your tastes in food, your method of shopping-all enter into the picture. You 11 get the best answers to your questions about home food freezers by talking with several freezer dealers. They know the freezer facts, and can help you decide on the size and model that would suit your needs best. They are also the best source of information on pre paring and packaging foods for freezing, keeping foods in the freezer in proper rotation, cooking frozen foods, care of the freezer, and newest freez er recipes. If you are considering the purchase of a freezer, ask a freezer dealer for his free literature on home food freezing. and cover apricots with this solution when packing. Blackberries: Use this meth od for blueberries, huckle berries, boysenberries and youngberrics, loganber r i e s, black and red raspberries too. Sort, wash well and then drain berries. Pack them and cover with syrup or pack dry for use in pies or jams. On native wild berries, a 1-min-ute blanch is desirable to soft en skins. Cool quickly, drain, package. Cantaloupe: Cut into balls, cubes or slices. Then pack and cover with a light syrup. Cherries: For sour cherries, wash, sort and pit. Soaking cherries for two hours in cold water aids in pitting them. Mix with dry sugar and pack age, sweet cherries should be stemmed and washed. Pitting is not necessary but is desir able. Drain, pack and cover with syrup and use an as corbic acid mixture If you wisn. Currants: Sort carefully, wash and drain. Pack and cov er with syrup, or package mixed with sugar to taste, or tney may be packaged dry with nothing added.. Peaches: Halve, pit. scald until skin slips and peel. Then use one of these meth ods. You can dip the peach slices or halves into boiling water or syrup for 1 minute to prevent discoloration and then pack; or you can add ascorbic acid to syrup and cover fruit with syrup after packing. Rhubarb: Wash, trim, and cut into h inch pieces. Drain, pack and cover with syrup. Rhubarb may be packed dry for use in pies or preserves. Prepared rhubarb sauce may also be frozen. Strawberries: Sort, cap, wash and drain well. Berries may be packed whole and covered with syrup. Or slice the strawberries, then mix with dry sugar and pack. Frozen fruits to be cooked should be thawed completely ana used in the same way as fresh fruits. When thawing fruits for pies, thaw only until they can be separated. Freeze fruits for lunches in serving-size containers, and allow two to three hours thawing time in the lunch box. Research Programs Continue To Develop New Freezer Use Home economists and ap pliance manufacturers con duct constant research pro grams to develop new meth ods for freezing, and new ways in which the homeniak er can make a freezer serve the family better. Many of the new ideas are easily adaptable by freezer families of all sizes. For ex ample: Most aluminum foil manu facturers are now producing (oil in a variety of colors Since foil Is nn excellent wrapping for most freezer foods, many homemukcrs find It convenient to package dif ferent types of foods In dif ferent colors, making selec tion of the day's menu easi er, If every member of the family likes a different kind of bread with dinner, it's easy to please them all. Buy a loaf or two of all the favor- US M S Dfi (E IE ANORGE FREEZER IS YOUR BEST BUY! Yes . . . we invite comparison! Com lo EADS TRANSFER t FURNITURE ... St why Norge Freezers HAVE TO BE YOUR BEST BUYI Compare this Price 1 2 cu.fi. Model NORGE FREEZER $9450 Comparable Values in 15 and 19 Cubic Foot Models I FREE I Cj ff( I Budget I Delivery C J L Terms TRANSFER and FURNITURE 123 South Front SP 2-7121 FREEZER LIST The smart freezer-owning homemaker plans the major part of her meals from her "What's In The Freezer List." A big roast turkey ... a spicy pizza ... a birthday cake . . . there's no limit to the variety of delicious meals and snacks she can serve by using her freezer space wisely, and taking advantage of bargain buys on her fam ily's favorites. And she give herself hours of extra time each week; can serve her family a flavorful, nutritious meal from frozen soup to frozen nuts-in as little as 20 minutes. A home food freezer is a life-saver when unexpectcd-and hungry-guests arrive, too. Family With Freezer 'Eats Better for Less' The freezer family often says, "We eat better for less." How much better they eat is something few people real ize. Commercially packaged frozen food generally preserv es more of the food's original flavor, color, and texture -and more vitamins and min erals - than food processed or preserved in any other way. The secret is in speed. For example, the maximum time from harvest to freezer for asparagus is 6 to 8 hours. Peas usually go from field to freezer in about 20 minutes. Maximum time for corn and beans is 10 hours. Other froz en foods are processed as fast, and often much faster. Once frozen, all the flavor and nutritional values are completely sealed in until the food is thawed cooked, and eaten. Homemakers who are most successful in freezing their own foods follow the same rule. They shop where they are sure of getting the freshest-possible produce - locally grown, if possible. Then they prepare and freeze the food immediately - never later than the day following pur chase. ' Foods frozen later will still be good, but the longer they remain unfrozen, the more of their fresh-picked flavor and nutrition they may lose. ites and make them inlo freez er packs, with two slices of each kind In each puckuge. When preparing dinner, or packing lunches, remove one package from the freezer. An economical trick for mothers is to mash leftover vegetables thoroughly, and freeze them in a divided Ice cube truy. Thaw the frozen vegetablea as baby's dinner requires them. Freeze brown sugar and confectioner's sugar lo pre vent lumping. The freezer will also restore brown sugar which has become hard to its original condition. It may be easier to keep foods in the freezer In prop er rotation if, when pack aging for freezing, the food is lablcd with the date by which it should be used, in stead of the date on which It was frozen. Preparation HasUned Preparation of dinners can be hastened with casseroles and other such dishes by keep ing prepared bread crumbs in the freezer. Keep one plastic bag of plain, and one of but tered, and remove the crumbs as needed for toppings, If the family likes fruit pics, there's a quick trick for freezing fillings that makes preparation for serving easier. Prepare the fillings as usu al, spoon into aluminum pic tins, and freeze. Remove froz en fillings, stack, wrap, and replace In the freezer. When ready to use, place frozen fill ing in a thawed pie-crust and bake. Sunday breakfast's left over pancake or waffle bat ter needn't go to waste. Cook all of it, and freeze the re maining pancakes or waffles. When ready, to use, heat in a moderate oven. Serve as a main course spread with soft cheese or deviled meat and cream sauce or a natural gravy. Or serve for dessert topped with ice cream, pow dered sugar, or fruit. When cutting corn off the cob for freezing, try standing the ear in the center hole of a stem cak pan. It's easy to hold the cob steady, and the deep pan catches all the corn. Wrap leftover sandwiches and keep them In the freez er. When a quick lunch is wanted brush with butter and bake or grill. PPROXIMATE TIME FOR COOKING FROZEN MEATS KIND HOW COOKED HOW WELl (I.i i S'ind.t"!Vi'l Raaal l 5ttNaa,aai Tl I Wat - "' . 11 it Hall Utim 30 ax DollWili laait Raatl II JC0 1 VI H lt id ,ti PeA lain raait Cm m Run ii )J0 WalHaM 30 3 J , w JJ SKaKar at lain- Raatl al HO a.,n.a tall 4aa IJ 0-7S ta, af l.-k Haali al XO 4aa Wall ima SO Ji 40-11 laal naap Biaoa Hall 4tm 90-X JO Pa)akauaa ilaalr I" 'kill Brail Dtia H ajaJloai t It f. ftlA V HUl M ?' thick B,al aa la mt4im 10 15 . laial 3)01 talal 3 tkck 8att Ra,a la 30 30 latal jy.43 mtlli U(j B.tlP.n.aa r-Wall- lU4la. 1B.J .1., Mat M il atVlalal Selecting Meat for Freezer Important Since more will be spent for ir.ciit to be frozen than for any other food, it Is par ticularly Important to be care ful In selection. If buying meat commercial ly, Inspect it carefully. Look (or the U.S. department of agriculture stamp on the meats, and buy for freezing only those meats graded "choice" or "good." It will be most economical to purchase meats in quantity during the season they are most plentiful. Be sure not to buy more than the family will want during the recom mended storage period. When buying a full side or quarter of meat, have the butcher cut it into the desired cuts. It Is also best to have a professional butcher cut game for freezing. Some meat may be used for preparing frozen "meals-ahead" - and other cuts should be frozen whole as steaks or roasts. Freeze the meat as soon as possible after purchase. De sure to clean It completely, and, if possible, chill It for awhile In the refrigerator be fore placing in Uie freezer, to Iri n,,i(lt.friMylnij Steaks, chops, and similar cuts of meat muy be wrapped only In a single layer of freez er (oil; be sure to seal the ends tightly. Several pieces wrapped In the same package may be separated with a dou ble thickness of waxed paper. For poultry, roasts, and larger cuts of meat, use a polyethylene bag; exclude as much air as possible and be sure that the neck is twisted and sealed tightly. Fish should be scaled, dress ed, and prepared for freezing as though it were going to be cooked fresh. Thaw In the refrigerator and cook as fresh fish. Lobsters and crabs should be cooked before freezing, first chill and remove back shell. Steam or boil IS to 20 minutes. Cool, remove meat, package and freeze. Other shellfish should be shelled, washed In brine (1 tablespoon salt to 2 quarts cold water), drained and frozen. Remove any waste, such as the shrimp's head and vein, before brine wash. Prepare poultry as for im- mediate cooking, Freeze birds for roasting whole; cut up fryers, etc Cloan meat com pletely, package and freeze, When preparing frozen meats for serving, you will often got bettor results by starting to cook the meat from its frozen state. Whan buying meat already wrupped for the freezer, check to be sure that the wrup Is moisture-proof and vapor proof. Many locker wraps will not protect the meat adequately in the freezer. , Unbaked Pies May Be Frozen as Made Unbaked plea may be mads for freezing as for immediate baking. One crust pics are easier to handle If frozen be fore packaging, and may be tnrcd up to four months. When ready to u.e, thaw, put on topping and bake as di rected. Two crust pies can be baked without thawing. Cut vents In top and bake an additional 13 to 20 minutes. If baked, let cool complete ly, wrap and freeze. When ready to use, unwrap, place pie In 32J-degree oven for 30 to 40 minutes before serving. Cooking Times for Vegetables Given When preparing frozen veg etables for serving, remember they have already been par tially cooked by pre-freezing blanching, and be careful not to cook too long.; Few vegetables should be allowed to thaw before cook ing. Place still-frozen vegeta bles in briskly boiling, salted water (V4-V4 cup for a 12 ounce package), and cover. When the water starts boiling again, reduce heat to low, and continue cooking for approxi mately the times shown below: Asparagus spears, 5-10 min utes; asparagus cuts, 3-4 min utes; beans, green snap, 12-18 minutes, wax, 12-18 minutes, lima, 13-20 minutes; broccoli, 5-8 minutes; brussels sprouts, 4-9 minutes; carrots, 5-10 min utes; cauliflower, 5-8 minutes; corn, whole kernel, 3-5 min utes, on the cob, thaw and steam 3-4 minutes; egg plant, maw and try 3-5 minutes; greens, beat, 6-12 minutes, mustard, 8-15 minutes, turnip, 15-20 minutes; kale, 8-12 min utes; mushrooms, saute 10-12 minutes; Dakra, 20-25 min utes; peas, 5-10 minutes; spin nach, 4-6 minutes; squash, summer, 10-12 minutes, other, heat lo serving temperature; sweet 'potatoes, heat to serv ing temperature; swiss chard, 8-10 minutes; turnips, 8-12 minutes. Crunchy New York - (UPD - Crunchy salad combines chopped hearts of celery with chopped walnuts or pecans and mayon naise. Serve on leaves of crisp Iceberg lettuce. .nisi mm .juii.ir.ri invHlllliP' Brand New Dlux Food Freezer , In a Compact Size for Today's Modern Hornet ! "1 . will Bf rHSrf j5 s lil njoy Frigidaire quality and feel lilt a queen iMSSSJl $19900 v I IMli PRODUCT OF GENERAL I MOTORS I Get all these advanced FREEZER FEATURES! e Five Full-Width Shelvet-tfueo fully refrigerated e Fiv Roomy Door Shetvej-removable for easy cleaning e New Magnetic Door Seals Air-Tignf all around e Adjustable Cold Control e Extra-Thick, High-Efficiency insulation Plus . . . Lovely Frigidaire "Sculptured Sheer Look" Styling NO MONEY DOWN ON APPROVED CREDIT Here's ilie sensible size you want! This new Frigidaire OeLuxe model is ideal for most families. Plenty of space ... but not so big that space is wasted. Remember, it costs money to keep empty space at zero zone cold. Now yoe get three big, freezer savings I It's true. First, this low price saves on the cost of your new freezer. Second, this smart 363-pound, ten cubic foot size means no costly wasted space. And third, you can count on famous Frigidaire quality for years of dependable convenience! Leonard lecfric So. Medford's Leading Appliance Dealer for the Past 29 Yean 309 E. Main Phone SP 3-4541
