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Freeze your budget With frozen foods - Care for your. cabbage The hectic days ot home preserving are nearing an end for another year. At this time of year you can often get food bargains on staple items such as cheese. milk and eggs. Surprising- ly, many of these items can be frozen and kept for several months. Butter, for example. can be frozen for nine months Ontario cabbage is being harvested and is in good supply, despite wet weath- er experienced, throughout southem Ontario. This cab- bage will be put into stor- age and continue to be avail- able throughout the winter until the beginning of March. Cabbage is versatile and economical vegetable, a source of roughage, and an excellent source of vita- min C. To ensure that cab- bage retains its goodness, it is important that it be stored and cooked properly, say the food specialists at the Ontario Food Council, Ministry of Agriculture and Cabbage loses moisture quite easily and its leaves tend to wilt if it is left at room temperature. In order for cabbage to retain its moisture and vitamin C content, it is best to put cab- bage in a plastic bag or covered container and store it in the refrigerator. It should keep for at least two weeks. Cook cabbage quickly Just to the tender-crisp stage. Boil it, uncovered. in just enough water to cover the cabbage. Shredded cab- bage requires about 6 to 8 minutes and wedges require about 10 to 15 minutes boil- ing time. If possible, save the cooking water since it will contain some dissolved nutrients. Use it as a base for soups, gravies or sauces. Overcooking cabbage causes it to lose its pleasant flavor and color as well as a pro- portion of its nutrients. For variety. eat cabbage raw as there is virtually no loss of nutrients, color or flavor. Store and cook cabbage with care to receive all its benefits. What could be more de- licious than a rich, moist piece of Christmas cake full of fruit and nuts. ICs a treat that almost every- one enjoys. If you're plan- ning to make a Christmas fruitcake do it now. so that there will be plenty of time for it to age before Christ- mas. Aging Is the final im- portant step In the comple- tion of your fruitcake It makes a good fruitcake Into a superb fruitcake say the food specialists at the Ontario Food Council. Minis- try of Agriculture and Food, This step allows the whole cake to mellow and take on the full, rich flavor and Fruitcake: a Christmas treat and still maintain its top flavor if it is properly packaged. Because butter picks up odors readily. put Freezer storage times important- _ If you froze foods this summer and haven't real- ly organized your freez- ernow‘s the time to'do it. Be prepared for the winter months ahead. Dou- ble-check the conténts of your freezer to make sure the foods are all well wrap- ped and that the packages are properly marked. Are they clearly labeled with the name of the product, date of packaging, and number of servings? Have they been wrapped care- fully in moisture-vapor- proof materials? The next step is to con- sider how and when you‘re going to use your frozen foods. No two foods store equally well, say food spe- cialists at the Ontario Food Council, ministry of agri- culture and food. It is there- fore very important to know the various recom- mended storage times to ensure that the foods are used when they are still ot the best quality. For example. frozen fruit should be used with- in one year. Try to use up Fruitcakes are basically butter cakes with just enough dough to keep the fruit and nuts together. Dark fruit- cakes are rich in color and flavor and usually contain plenty of fruit. seedless raisins and pecans, or other nuts, Light or white fruit- cakes are light in color and cakey in texture with white raisins, almonds and small- or quantities of fruit. moistness of the fruits Use only fresh ingredi- ents in your cake, since the cake will be stored for a long period of time before being eaten. Don't use last year's leftovers. If you start collecting the ingredients individual pounds in good freezer bags "Glad" freezer bags are particular- ly suites) to foods which all the frozen fruit before you freeze the next year's batch. Most frozen vegetables store well for one year also. Exceptions are onions chives, and leeks, which tend to lose crispness and texture if stored more than 3 months. Baked goods, if prepar- ed now, can be kept and used through the Christ- mas season. Quick breads keep we.q for 2-3 months, pies for 3-4 months, and baked cookies for 9-12 months. Once the cake has been baked and thoroughly cool- ed, wrap it in aluminum foil or wrap it first in a bran- dy - or wine-soaked cheese- cloth and then in foil. The cake may be placed in a tightly covered tin and stor- ed in a cool. dark. dry lo- cation. For added flavor. resoak the cheesecloth per- iodically in brandy or wine. The storage life for meat poultry and fish products varies considerably. de- pending on the kind. the size of the cut, the type and amount of fat, and the method of processing. Make sure you find out the recommended storage times for these products before you freeze them. now, you will be well pre- pared for the day you decide to bake. Allow at least 6 weeks for a dark cake to age and at least 3-4 weeks for a light cake. of the freezer contents. List the name and quan- tity of the food and a "use A siinple way of keep- ing track of frozen foods is to make an inventory Once a fruitcake has aged it may be frozen. travetobeprotectedfTm andthethieAptastieprxr other odors because tttey vides an effective moisture- aremadefromthickplasuc. vapor barrier to We”! The has: itself is odorless. dehydration or freezer before" date for the food. Then it's easy to skim down the list and died for foods nearing the end of their term of storage. Remember that most foods will lose their flavor. texture, and nutritional value in direct proportion to the length of time they are stored. Know the stor- age times. FULL SEASON PROGRAMS Pre-Schoolers - Wednesdays, lo a.m.. Kitchener Auditorium. Level I - (ages Sa), Level ll - tages 9 and up). Level m - These programs teach the National Skating Test Badges. Sessions in both Kitchener and Waterloo. Canadian Figure Skating Association Groups - open to graduates of the National Test program. Adult Groups - Instruction in skating and ice dancing for recreation (no tests in- eluded ). Beginners: Monday evenings at Moses Springer, 9: 30-11 pm. Recreational Youth Program - For skaters who have passed the National Test Badges but want only to skate for enjoyment, Tuesday, 7 , 4543 :50 p. m, Kitchener-Waterloo Skating Club programs begin soon. The Club offers skating instruction with professional teachers and amateur coaches at all levels and for all ages. All full season programs run from end October to end March KITCHENER-WATERLOO SKATING CLUB PHONE 578-1844 1977-78 SKATING CLASSES Phone Now for a Brochure and Application Form mm,m.0muzo. "TI-P.” For a pound of Matter the ideal choice is the small five-cup site. A package of "Glad" freezer bags comes complete with lab els. twist-ties and a straw for removing air from the baghefore you seat it. You can extend the life of milk up to a month by freezing. Freeze it in its original container but to protect it from other odors. bag the carton in a freezer To freeze whipped cream in serving-size portions. place dabs of itona waxed- paper lined cookie sheet. Once frozen, remove and pack the debs carefully in freezer bags, remove air with straw provided andseal. Whenever youneed whipped topping just take whatever you need out of the freezer about a half hour before serving time andtopyour dessert. To freeze cheese. cut When you thaw the milk, expect a little settling out of the protein - s_mall pieces of creamy-colored solids dispersed throughout the milk. Giving the carton a good shake will solve the prbblem. Whipped Cream Mom, Wed., Fri., 1-5 p.m. Only Spoon salt (depending for what you plan to use them! for each cup of egg. Try not to whip in any air. Pour eggs into ice-cube trays. Each cube holds approxi- mately one egg. When frozen, remove the frozen cubes of eggs from the tray. place in "Glad" freezer bags and stick them into the freezer again. Whenever you need aneggjust take outafrozen Enos , If eggs are a bargain and you can't resist bar- gains, the way to capital- ize on this one is to buy a supplyandfreeze them. Frozen eggs are good for nine months. To freeze whole eggs. remove from shells. mix thoroughly with % table- spoon sugar of It table- intoupourtdpieeetr.Ut er-tt_utotr mm well - it becomes watery and mealy when thawed. Package in small freezer bagsandremove any air with a straw before freezing. original package with a freezer bag over to prevent its strong odor from per" meating other foods. Cream