MAKING THE MOST OF YOUR FOOD FREEZER

Resistant as I am to the idea of adding a home freezer to my week-end pre-occupations, Mrs. Essipoff almost persuades me. She is herself convinced that everyone should have one; that almost everything can be put into it; that it is a time-saver, a money-saver and a necessity for a wholly efficiently run menage. She discusses problems of packaging, of what to buy and where and when, of ""stockpiling"" for emergency and for economy, of foods to plant and freeze, of foods on the hoof to raise-for ultimate consumption. She takes various facets of food preparation, always with an eye on preparing extra for freezing, particularly in the case of soups, croquettes, leftovers, breads, cakes, and ice cream. She has surprise items, such as whales (yes, whales-not used whole!;)- tomatoes, peppers and onions (generally thought non-freezable), mushrooms in season, and so on. I called some recipes for immediate testing, whether I freeze or not. Trade names and sources of supplies make this a very practical book for every food freezer, home variety or professional.