“It’s just as easy to bake ahead
when you’re in the mood!
You eat well now... and months from now.**
Some days you just feel like baking! You start... and find it’s easy to bake more than
your family can possibly eat at once. This is the time to stock your freezer with
Gold Medal goodies-all ready to save time and energy another day! Gives you a
feeling of confidence... like you get when you bake with Gold Medal - the flour
that’s “Kitchen-tested” in homes like yours to give you kitchen confidence!
Cnockuv •< e.n.r.1 Mills
r Betty Crocker’s Gold Medal FREEZING HINTS:
CONTAINERS AND WRAPPINGS:
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. Con
j tainers for frozen foods should be large
j enough to hold the quantity used or baked
f at one time.
FREEZING PIES:
i Fresh fruit, pumpkin, mincemeat and
chiffon pies freeze well. Pies may be
1 frozen baked or unbaked. Molded foil,
‘ anodized or oven-proof glass pans are
good. Paper pie pans should not be used.
FREEZING CANES:
Cakes freeze well, especially unfrosted
ones. Frosted cakes may also be frozen,
but have a shorter storage life than un
frosted cakes. Cake pans with sliding
covers provide excellent baking and
freezing containers for cake.
FREEZING MAIN DISH CASSEROLES:
Vegetables added to casseroles are best
when slightly undercooked. Be sure to
add extra liquid (milk, cream, broth,
etc.) before heating. This is to replace
the liquid absorbed by ingredients. Pastry
and both baked and unbaked biscuits
may be added before or after freezing.
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 months. Frosted cake—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
dish pies stand at room temperature 30
minutes, then place in oven on lowest
shelf at 325° for 30 to 40 minutes.
I FOR ADDITIONAL INFORMATION ON FREEZING. WRITE BETTY CROCKER. BOX Z5U, MINNEAPOLIS DO, MINN.
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I Bake it Better with liold Medal—the only -j\itcnen-testea nour
