Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 (Denver Mods 4/2/84) 6/24/83; site drutx.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!ihnp4!drutx!eac From: eac@drutx.UUCP (CveticEA) Newsgroups: net.cooks Subject: Cream Message-ID: <1624@drutx.UUCP> Date: Sat, 15-Dec-84 19:57:33 EST Article-I.D.: drutx.1624 Posted: Sat Dec 15 19:57:33 1984 Date-Received: Sun, 16-Dec-84 09:21:54 EST Organization: AT&T Information Systems Laboratories, Denver Lines: 13 An earlier article refered to buying cream in quarts. This brings up a problem I have always had--how do you use all of the stuff without it going bad?? I would like to keep some on hand because a little cream here and there does nice things for noodles, vegetables, etc. Can it be frozen? I have frozen ultrapasturized whipping cream before in ice cube trays so I can always pop out 2 T worth at a time (don't try to whip it though). Can you do this with regular cream? Betsy Cvetic ihnp4!drutx!eac