WE DISCOVERED THAT

@ If freezer space is at a minimum, freeze in quantity, only that part
of the meal which requires long, slow preparation, e.g. sauce for
spaghetti and meat balls, etc.

® Many casseroles improve with freezing as it gives flavors an oppor-
tunity to mingle and ripen.

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@ Omit potatoes in stews and soups; they often darken and turn
rubbery when frozen.

®@ Foods prepared from frozen vegetables, fruits and meats may be
frozen again after cooking without loss of flavour or texture.

®@ Scalloped potatoes freeze well; do not overbake before freezing.

@ Precooked stews, casseroles, etc., should be heated slowly from the
frozen state in the top of the double boiler, at a low temperature
on a termostatically controlled top unit or in the oven.

@ Frozen leftovers become mushy if overcooked; allow to partially
thaw, heat, then serve immediately.

@ Freeze stuffing for poultry only if packaged separately; use con-
tainers large enough to hold stuffing for one bird.

@ Fruit pies freeze best unbaked; apple pie tastes freshest when
frozen in the baked state. Both ways work well, however, in an
emergency.