Cooking For A Home Freezer
from Italian Traditional Food

Freezing for the family with a home freezer

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Utilizing a home freezer

Cooking for a home freezer can be very useful if done correctly. It is wise to freeze food ready for the holidays when the children will spend more time at home, and one obvious tip is to cook twice the quantity of some dishes, enough to feed the family for one meal, and enough to freeze for a second. These could include stews of all kinds; casseroles of meat and chicken; meatballs; meatloaves to eat hot or cold; mince; chicken or meat dolmas; croquettes of fish, meat or chicken.

Cooked smoked haddock, frozen ready for kedgeree or a mousse, will cut out the smell and washing up of fishy pans, and purees made of cheaper fruit, such as rhubarb, gooseberries and plums, can be used to make excellent fools, jellies and whips.

Sandwiches

Sandwiches freeze well, providing you avoid very moist mixtures (which make the bread soggy) and hard-boiled eggs, which go leathery. For anyone who has a packed lunch every day, or wants to make an early start on a picnic, the home freezer is invaluable. Sandwiches taken from the freezer in the morning will be thawed and ready to eat by lunchtime and taste as fresh as when they were made.

Sandwich fillings can be frozen in containers holding a sufficient quantity for one day's lunch (or picnic) requirements. Remove the required container(s) from the home freezer and leave in the refrigerator overnight; the filling will be spreadable in the morning.

Freezing fruit

It is well worth while deep-freezing peaches. Strawberries are not worth buying specially for home-freezing as the result after thawing is disappointing. It is, however, worth turning strawberries into a sweetened puree and freezing this in half pint containers. The puree is marvelous for fools and sauces, and it can also be used in many other ways.

Raspberries from the garden freeze perfectly if picked and put straight into containers without sugar.

Freezing cakes

The best method of freezing a cake in a home freezer is to place it on a thin silver foil board when it is absolutely cold and then put the whole thing inside a polythene bag. When cakes are quite frozen (after 12 hours), pack one on top of the other in a cardboard cake box for safety, as even when frozen they can be damaged if something heavy is dropped on them.

Plain and chocolate sponges are good frozen in this way, ready to make attractive desserts when split and filled with cream and fruit. Do not freeze cakes that are topped or filled with whipped cream.

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