European Stars And Stripes (Newspaper) - February 2, 1988, Darmstadt, Hesse Today s crossword can you freeze cheese the Ulm to till you buy at Fairground markets we go to rum Art for the Winter and would prefer eating on fresh fimm we get them instead of buying packaged cheese which contains sail and preserve Steve. I therm to tampon Wyom Ihling a. Some Che so experts insist thai cheese should never be Frozen while others disagree. Sandy can Lor instance in guide la cheese slates in spite Al the recommendations Al Many manufacturers never put cheese in the Irenzer. Ii s one sure Way of defraying its flavor and tonsure the National Dairy Council however in its handbook the newer knowledge of cheese gives the following advice most natural cheeses Cheddar Swiss Edam Gouda Brick Muenster provolone Mozzarella Cam Emberl and Parmesan can tra Frozen successfully Tot six weeks to two months or Moie under proper conditions pieces of cheese lobe Frozen should weigh less than one Pound be not More than one Inch thick be wrapped lightly in an airtight the curious package to Pic vol moisture Losy and subsequent drying and be pro on quickly at a temperature of 0 degrees for loss ii is preferable to thaw Lojen Chc so slowly in the Ulvi Gornto Lor 24 hours upon removal irom Frozen storage the cheese May exhibit a Motl cd color due to Frozen moist to on the surface tie choose will resume us Normal color when completely hawed. Chat so thai has been Frozen should to used As soon an possible alter on the subject of i rucking cheese a Reader Lucille Howell Al Portland. Oregon wrote to thin column offering har advice which you May wish to try there is in tact a Way of freezing cheese thai i be never seen published with very Little loss of qualy. I be never irid this with processed cheese bul it works particularly Well Vilh a Good Quality Sharp Cheddar Swiss and Jack lose o Shadow of Llavon but Tew people would notice the Riek is to shred the cheese immediately on bringing it Homo and Seal it in Small Iron scr pacels a Good Parmesan can also be grated and Frozen Wilh just a slight loss of flavor. They will keep Well up to i toe months end fairly Well up to what is Mustard anyway George Meyer Hollywood. Fla. Mustard comes irom the seeds of the Mustard Plant there Are Many varieties three of which Are used in the production of Mustard Iho yellow White the brawn and lha Black. Some Mustard Are made from Only one Type of seed some Combine two typos and some Combine an three. The pungency of Mustard is due to an essential Oil which is not present in the living seed of in the dry ground powder but forms when the crushed dried seed is maced with water explains Margaret Fuller in me encyclopedia of food and cookery. A chemical reaction Ihnn occurs and the hoi Mustard Lasle emerges. The characteristic flavors of the various Mustard result from the Way the added ingredients Are formulated some contain More or Leas vinegar sugar Corn syrup or Salt. Some Mustard makers pulverize he seeds some barely 0 ind them. Some add wine. Lemon juice and or spices. The possibilities appear to be endless. In the u.s.," writes Fuller a thu lard is Mada from the Alba seed the yellow while and Llavore Wilh sugar vinegar or White wine. Ii is the one you get when you order a hot dog or hamburger in America manufacturers emulate Iho famous Mustard of France and Germany bul Lew match up to the genuine once they Are mixed Mustard slowly lose their flavor. Ii is better to buy in Small quantities and replace As nce Essaiy. I lived in Munich tar a year and Laved buying irradiated milk. I did o big shopping once a month and bought six liter of milk in wet Container end then opened them As i needed them. Back Here i buy milk by the quart and often run out at Odd times. Irradiated mate godsend. Why in t it being done in the United St lest Kathy Paxton Welches Ore. What you were buying in Germany was t irradiated milk says John Bruhn Extension Lood technologist Al the University of Cali Lorma Davis. The product Hal you bought was milk that was heal processed to extend Shell we. These Ullin High Lemper lure processed uht milks Are quite common in Europe loss common hero. The milk can last anywhere irom three months to one year the reason such Shell stable milk is difficult to find in the us explains Bruhn is that ii is nol Rompe Tiline in Price with fresh milk and therefore has not gained in popularity also products thai have received High temperature treatments May develop a cooked or scalded Lasle that is objectionable to some. Irradiating milk grossly alters its flavor. There Are no plans to use irradiation As a method of processing milk in the United states. Hava a consume relate question please a Nta to san a heir no care of slats and Stipes. Apo 0921u.s. 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