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174 THE BLUE BIRD CooK BOOK

FREEZING OF POULTRY
Chicken, Ducks, Turkeys:

Wash and prepare bird as you would for immediate cooking. Wrap giblets in
moisture-proof paper and tuck into bird. Wrap bird as for roasting. Freeze immediately.

DO NOT STUFF bird before freezing as this may cause harmful bacterial con-
tamination and thus spoilage of the poultry for eating and also deterioration of the
quality of the roasting fowl.

DAIRY PRODUCTS

EGGS—-Eggs should not be frozen in the shell since freezing causes them to expand and
crack. It is best to freeze eggs for a purpose—i.e., in small packages containing
specific amounts for certain purposes. Once eggs have been frozen, stored and
thawed, they should be used immediately.

Egg yolks become gummy unless treated before freezing. To each cup of yolks
add 1 teaspoon salt and stir together—do not beat air in—to combine salt with
yolks.

Egg whites may be frozen without pretreatment and used as fresh whites.
Whole eggs may be frozen by breaking the yolks and stirring in 1 teaspoon salt
to each cup of liquid egg.

In freezing larger quantities of egg, to avoid a large number of small containers in
the freezer, freeze the liquid eggs in ice-cube trays, using the ice-cube divider. Freeze
the product in the freezer and when frozen, remove the individual blocks (as you would
ice cubes, but more carefully). Wrap in suitable paper or plastic bags and pack in

folding waxed containers. To use—one cube equals one whole egg or 2 egg whites

or 2 egg yolks. ;
CREAM—Cream containing 40% butterfat or more (whipping cream) may be frozen.
For best results add 1/3 cup sugar to 1] quart cream before freezing. Stored at
0°F it may be held about 3 months.
CHEESE—Wrap in moisture-vapor-proof paper. Store not longer than 6 months.
Quick freezing and slow thawing is best.
Cheddar—Best if stored at 40°F. Crumbly after freezing and tends to mould
faster—use for cooking purposes.
Cottage—Wash curd 3 times. Do not add salt or cream until ready to serve.
BUTTER—Wrap in moisture-vapor-proof paper. If made from raw cream, will turn
rancid in 2 to 3 months. If pasteurized will keep at least 6 months.

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