Freezer

“ The rapidity of freezing and the proportion of the ice and salt affect the fineness of the grain of the frozen dish.
A freezer is designed not only to stir the food, but to scrape it from the sides of the can. That which freezes first must be stirred into the middle of the can ”

“ There is a great difference in freezers. Be sure to get a good one. The construction of the dasher has much to do with the texture of the cream. Those that freeze the quickest are not necessarily the best.
Do not buy a small freezer: you can freeze a small quantity in a large freezer, but you cannot freeze a large quantity in a small freezer.
★ The “Laurel” Ice Cream 21⁄2 pts. heavy cream 21⁄2 pts. whole milk 2 cups sugar 4 or 5 tablespns. ”

“ See page 8 for information on freezing foods.
Milk and Tall Bottles
Store on shelf on either side of Super-Freezer. Put milk in your refrigerator as soon after delivery as possible.
Meats and Poultry
Meats and Poultry to be kept more than a few days, keep best when frozen. See page 8. Poultry should be thoroughly washed and dressed, then placed in Meat-Tender. Smoked meats may be kept in the Meat-Tender for as long as two weeks. Fish should always be kept frozen in the Super-Freezer. Meats and Poultry to be kept for short periods may be stored in the Cold Storage Tray. ”

“ For top quality, avoid freezing per day, more than two pounds of fresh packaged food per cubic foot capacity of your home freezer. Food packages to be frozen should be spread one package deep over the bottom or other areas designated by your freezer manufacturer. ”

“ FREEZING THE MIXTURE.--With the preparation of the mixture well understood, the housewife should turn her attention to the principles that are involved in its freezing. As has been explained, a can that has a cover and a bail may sometimes be used, especially if the dessert does not need turning, but a freezer is necessary for good results in the preparation of a frozen dessert that requires turning. In the case of those that need no turning, such as mousses, parfaits, etc., a mold of some kind or a vacuum freezer is required. ”

“ If power cannot be restored or the freezer cannot be fixed before the food would start to thaw, use dry ice. If dry ice is obtained shortly after the failure has occurred and the freezer is fully loaded, 25 pounds of dry ice should keep a 10-cubic-foot freezer at temperatures below freezing for 3 to 4 days ”

“ Retaining the vitamins and other nutrients depends on how fruits and vegetables are handled before freezing, on storage temperature in the freezer, and on how you cook them. Always follow up-to-date recommendations available from the U.S. Department of Agriculture or county Extension office.
Select foods of top quality. A freezer is not magic—it does not improve food. Its function is to preserve quality and food values and to prevent spoilage. ”

“ The tubs being closed at the end, and perfectly air-tight, prevents the waste of ice by the action of the atmosphere, and thus secures a uniformity and intensity of cold within the freezer, tending to produce very perfect, light, and smooth ices. ”

“ She had succeeded in begging the milk and the cream, and the eggs and the sandwiches, and the use of the dishes and the sugar, and the loan of an oyster, and the use of a freezer and fifty button-hole bouquets to be sold to men who were not in the habit of wearing bouquets, but she could not borrow a circular artist to revolve the crank of the freezer, so she agitated it herself. ”

“ Much of the success you have with your home freezer will depend on how you prepare, package, wrap and seal foods. Protecting frozen food is as important as freezing food of high quality.
You will need general kitchen utensils plus a steel, aluminum or enamel kettle large enough to hold at least one gallon of boiling water, with a tight fitting cover. Use a mesh basket, a strainer, or large squares of cheesecloth to hold one pound of vegetables in the boiling water. ”

“ Decide what you will freeze on the basis of availability of foods, family needs and taste, freezer space, cost of freezer storage, and availability of alternate methods of storage.
It is essential to start with high quality raw material. As garden foods mature, process without delay. Quality of the frozen food will be only as good as the quality of the food before freezing. Freeze foods at their peak of eating quality to preserve flavor, texture, and appearance as near those of the fresh product as possible. ”

“ A well packed freezer will hold the product for many hours even if the unit is not operating. Normally, power failures are short in duration and no food thawing results. If the power is off, do not open the freezer as this will hasten thawing. ”

“ As soon as the freezer is firmly fixed and entirely surrounded with the salt and the ice, commence turning the handle, and continue to turn until it is well frozen, which is soon indicated by the increased difficulty of moving the crank. ”

“ Some confectioners use arrow-root instead of flour for thickening; but either flour or corn-starch is better for the purpose, as they have no taste of their own.
Freezing.—When the cream or custard is prepared it is put into the freezer, which is a cylindrical tin vessel which is provided with a rotary scraper or dasher, moving by a crank, with a handle through the lid. The freezer is then firmly imbedded in a bucket of pounded ice, mixed with coarse salt. This bucket should be provided with a hole or spigot near the bottom, so as to drain off the superfluous water caused by the melting ice. ”

“ Every homemaker knows that meals must be planned to get the most out of the food dollar and to provide the family with a well-balanced diet. The freezer, more than any other household appliance, can help secure these results. The more you learn how to use it in relation to your own family, the greater the returns.
Freezing is a quick, convenient and easy way to preserve foods in the home. Plan ahead to manage your time and energy for preserving food directly from harvest. ”

“ Oh, I am sure we can easily make it, and home-made ice-cream is so good—better, I think, than we could buy. We can borrow Miss Betty's freezer, which holds two quarts, and as ours holds three, that will be plenty. We count that a quart will serve about seven,—more cooking arithmetic, Mildred! If one quart will be enough for seven people, how many quarts will be needed for twenty? ”

“ From the moment the animal is killed until the parts are disposed of, refrigeration is a necessity. The proportion of freezing space to be provided or hired at a commercial storage house is growing daily. In many plants the total volume of freezer space approaches or exceeds, that given over for moderate temperature storage purposes. ”

“ Meat which is intended for freezing purposes should be thoroughly chilled before being sent to the freezers, as it not only aids in the freezing of the beef, but it has a much better appearance when it comes from the freezer if it is properly chilled before being frozen. ”

“ Keep on hand only as many trays of ice as will actually be needed. Use the rest of the Super-Freezer space for frozen desserts or frozen foods. The double-width tray is especially valuable for making larger quantities of salads and desserts. ”

“ But when they looked inside, there was the thick frost all over the tin. "Perfect!" said Mother Blair. "Now you will see how quickly the cream will freeze. It makes all the difference in the world whether or not it is ice-cold inside." Then they poured in the cream and shut the freezer tightly, and Jack began to turn the handles, first of one and then of the other, with "Treasure Island" open before him on an upturned pail, though he very soon found that the freezers needed all his attention. ”

“ When chopped, they are mixed with cottage cheese for sandwiches, stirred into all kinds of salads, put into cake batter, and all kinds of icings; and when left in unbroken halves, used to garnish many gelatine puddings and whipped-cream desserts.
But when the very hottest days come, we all like the good things that come from the ice-cream freezer. The best up-to-date freezers do their work very quickly, the great secret being to have the ice broken up in very fine pieces or crushed in a strong bag. ”

“ In modern ice cream factories Brine Freezers are generally used. In a Refrigerator Plant intensely low temperatures are produced by the vaporizing of compressed ammonia or carbonic acid in an ice machine, and brine circulating in iron pipes is cooled by such medium and may, in turn, cool the air in the Cold Storage room, or the cream in the freezer, or pure water in metal boxes for the manufacture of Artificial Ice. 54It has been attempted to make the brine freezers continuous, the cream mixture being fed into the machine at one end and discharged frozen at the other. ”

“ Add to this the price of the food being frozen for the correct cost of home-preserved frozen food.
Freezing is probably the most satisfactory method of home food preservation, the most versatile and the easiest to do. But for all except the very best managers who use the freezer intensively, the home freezer is more a convenience than a money saver.
Needed equipment for home canning. Left, water bath canner, and right, pressure canner.
Time, Energy Costs
Raising a garden takes time over a significant number of months. As a hobby for table use, gardening can be a real pleasure. ”

“ Set the mixture over the fire; and let it just come to a boil. Then take it out; stir in two table-spoonfuls of rose-water or peach-water, and set on ice to cool. Either serve it up liquid in a glass bowl, or put it into a freezer, and freeze it as ice-cream. If you freeze it, you must substitute for the rose-water or peach-water, a table-spoonful of extract of roses, or the same quantity of extract of bitter almonds. The process of freezing diminishes the strength of every sort of flavouring ”

“ At certain times of the year it is profitable to freeze them for the winter trade. Where this is done it will be found that if they are first properly dried and chilled, they freeze in much better condition than if put into the freezer when they are full of moisture. They should be frozen at a temperature as near zero Fahr. as possible, for if frozen quickly they retain their natural color, whereas, if they are put into a higher temperature and the freezing is delayed, they will have a dark appearance when thawed. ”

“ With ice cream freezer, burlap bag, wooden mallet or axe, small saucepan, sufficient ice and coarse rock salt, the process neither takes much time nor patience. Snow may be used instead of ice; if not readily acted on by salt, pour in one cup cold water. ”

“ You will need a container to hold ice water for quick chilling of vegetables to stop cooking action. Drain thoroughly in a colander and turn out on absorbent towels.
It is false economy to skimp on wrappings and containers. They should protect the food from cold air, which is dry, so as to retain the moisture in foods and prevent freeze burn and dehydration. Select them according to the use they will be put to.
Most freezer containers on the market today are easy to seal, waterproof, and give satisfactory results. Rigid plastic containers, bags, and jars with wide tops are favorites. ”

“ For picnics the beverages and hot dishes may be prepared at home and carried in thermos food jars. The cold dishes may be packed in a small portable refrigerator. The biscuits, sandwiches, cakes, and cookies should be carefully wrapped in wax paper and packed in boxes. Ice creams may be taken in the freezer. Hot sandwiches and bacon may be cooked over the coals or on a portable oil or alcohol stove. In some menus it may be desirable to omit or modify a few of the dishes, if food is to be carried several miles. ”

“ Freezer owners should know where the closest commercial freezer is, in case of an extensive failure. Check your home freezer after thunderstorms or power failures, since freezers have been known to be damaged occasionally when power falls or surges. ”

“ The excellent results obtained by the use of spray coolers, later described, seem to point to its use in chilling coolers, with brine circulated through ceiling or wall coils for cooling storage rooms.
Freezers in Small Plants. —If the plant be quite moderate in size and only sufficient to justify the installation of one compressor the amount of space required for freezing purposes is thus limited, and if commercial freezer space is available it is a question as to whether the operator can afford to deplete his small equipment capacity by installing freezers. ”

“ Freezer and Storage Buildings. —The use of freezer buildings have become of such consequence in larger packing plants for the storage of meats that it would seem opportune to introduce a description of a freezer storage building and to discuss the requirements necessary for it.
FIG. 30.—CROSS SECTION COOLER, BUNKER “CURTAIN” SYSTEM.
Growth. ”

“ Turkish bath, Russian bath, vapor bath, steam bath, sauna, warm bath; vaporarium [obs3] .
#387. Refrigerator.—N. refrigerator, refrigeratory [obs3] ; frigidarium [obs3] ; cold storage, cold room, cold laboratory; icehouse, icepail, icebag, icebox; cooler, damper, polyurethane cooler; wine cooler. freezer, deep freeze, dry ice freezer, liquid nitrogen freezer, refigerator-freezer. freezing mixture [refrigerating substances] , ice, ice cubes, blocks of ice, chipped ice; liquid nitrogen, dry ice, dry ice-acetone, liquid helium.
#388. Fuel.—N. fuel, firing, combustible. ”

“ Add the sugar and lemon juice. Set the bowl in a pan of boiling water and stir until all the sugar is dissolved; then strain through a coarse napkin and turn into a mould. Set away in a cold place for six or more hours. Serve with whipped cream, or with plain cream and sugar.
DIRECTIONS FOR FREEZING.
MALLET AND ICE-BAG.
The mixture to be frozen should be icy cold. Put it in the freezing can, and place this in position in the wooden tub. See that every part of the freezer is properly fastened, and that the can and beater work with ease when the crank is turned. ”