[Illustration: · _See page 4 for use of Cold-Control when freezing
foods or storing frozen foods, desserts or salads._]
=Freeze foods for longer storage--=
Foods that are to be kept for more than a few days--especially meats
and leftovers--keep better frozen. Many other types of foods may also
be frozen successfully. These include fruits and vegetables, poultry,
cooked foods, even cakes, pies and other baked goods!
=Correct wrapping for freezing--=
Foods to be frozen should be wrapped or packaged in waxed paper if
to be stored for few days. For longer periods use materials made
especially for home freezing. Wrap carefully, as illustrated above,
being sure to exclude all air.
=Using frozen foods--=
Frozen meats may be cooked from the frozen state or thawed before
cooking. If cooked from the frozen state allow extra cooking time. Cook
meats at low temperature. Use a meat thermometer with roasts and other
large cuts for best results. Frozen vegetables should be cooked from
the frozen state. Some pre-cooked frozen foods should be thawed before
warming. Fruits are often served while still partially frozen. For
cooking commercial frozen foods follow instructions on package.