Evening star., 1945-09-26
FROZEN FOODS:
ZUCCHINI. QUERIES?

FROZEN FOODS:
ZUCCHINI; QUERIES?
From Mrs. V. F. NJ, Chepy Chase,
Nd
At long last I can offer some in
formation wanted by one of the
many readers Mrs. r. C. asked
about frozen foods and I can offer
the following information:
l have had a freezing unit for the
past two years and have experiment.
ed quite a bit in that time. 1 have
baked bread in quantity and put the
cooled loaves into the freezer. 1t
was amazing when. as much as 40
days later, the bread was allowed to
thaw out to discover that it was as
If it had just come from the oven!
Needless to say, this is a saving OF
so much time, since it means | can
bake for week at time. l use
quite bit of tomato Sauce-We have
spaghetti two or three times week
and it became monotonouS for me
to cook sauce every other day or SO.
Consequently, l experimental max
ing the sauce in large quantities and
storing it in my freezer until l was
ready for it. When I started my
experiments, I could not find the
cartons to store liquids, SO l used
wide-mouthed canning jars and left
an air space of about an inch and a
half and, of course, left off the
rubbers. I am glad to report not
one broken jar due to freezing! l
have stored homogenized milk right
in the milk bottles. Of course, with
this, too, have removed about half
a cup of milk to allow for expansion.
The milk thaws out perfectly.
Another thing which freezes per-
fectly is broth. Whenever I make a
potful of chicken soup, have about
three quarts to freeze This, too, is
placed in wide-mouthed jars and
frozen until needed. I guess you are
wondering why l am stressing the
wide-mouthed jars. This is so that
the contents may be removed when
only partially thawed and heated
for use.
A week or so ago, a lady asked
I have watched the paper for an
answer to her query, but have seen
none to date. This is the way do
it:
Peel and wash off the Zucchini.
If the zucchini are very long, cut in
half lengthwise before slicing. Roll
the slices in salted flour. Make a
batter of egg. grated cheese, salt
and pepper and chopped parsley.
Dip the slices into the batter and
fry in deep fat with moderate fire.
They cook through by the time they
are golden color. They are de-
licious cold, too!
Now for a couple of requests. I
have a wire clothes line and for
some reason it is always full of little
black ants. I wipe the lines before
hanging my clothes, but when my
clothes are ready to be taken down,
the lines and the clothes are full of
ants again. Does any one have any
suggestions?
Also, last year 1 knitted a raglan
sleeve sweater for my little girl and
lost the book containing the direc-
tions I'd like to make her another
like it and have searched the knit
IlllS uCpd1 III ull CCOiOllo W
no avail. The pattern is slipover
sweater, knitted on circular needle.
Will some one please help me locate
this pattern? Thanks a lot.
FOR FRIEND IN FRANCE?
From Miss B. F., Arlington.)
Perhans some of yOur readers
would be so kind as to give me some
help on the problem of what to
send to friends in foreign countries.
My friend lives in a small village
in the center of France, and from
what I hear, many things are scarce
there. I wish to send her an early
Christmas box, and have found that
while postal regulations permit II
pounds in weight, and % inches in
i