# For extra juicy, extra nutritious hamburgers, add 1/4 cup
evaporated milk per pound of meat before shapeing.
# Lemon gelatin dissolved in 2 cups of hot apricot nectar with
1 teaspoon of grated lemon added for zip makes a perfect base for jelled fruit salad.
# Anything that grows under the ground, start off in cold water.
Potatoes, beets, carrots, ect. Anything that grows above ground, start off in boiling water. Peas, greens, beans, ect.
# Canned cream soups make excellent sauces for vegetables, fish,
ect. Celery with lobster, black bean or onion with cauliflower, tomato with lamb chops.
# To remove fish odor from hands, utensils and dish cloths, use
1 teaspoon baking soda to quart of water.
# To reheat roast or meat, wrap in aluminum foil and heat in
a slow oven.
# If soup tastes very salty, a raw piece of potato placed in
the pot will absorb the salt. This works well on others also.
# When recipe calls for adding raw eggs to hot mixture, always
begin by slowly adding a small amount of hot mixture to the beaten eggs to avoid curdling.
# Frozen gravies or sauces may be a little thicker after thawing
than when they were freshly made. Adding a little appropriate liquid milk, broth, or bouillion, will thin them to the disired
consistency.
# Put a teaspoon of butter in the water when cooking rice, dried
beans, macaroni, to keep it from boiling over. Always run (Cold) water over it when done to get the starch out. Reheat over
hot water, if necessary.
# Never put a cover on anything that is cooked in milk unless
you want to spend hours cleaning up the stove when it boils over.
# To clean aluminum pots when they are stained dark, merely boil
with a little cream of tarter, vinegar or acid foods.
# Baking powder will remove tea or coffee stains from china,
pots, or cups.
# Pour water into mold and then drain before pouring in mixture
to be chilled. It will come out of mold much easer.
# Hard boiled eggs will peel easily if cracked and placed in
cold water immediately after takeing out of the hot water.
# To ripen green pears, just place 2 or 3 in a brown bag, loosely
closed, and store at room temperature out of direct sunlight.
# In makeing pickles, use white vinegar to make clear pickles
and coarse salt which comes in 5 pound bags. (This is not rock salt). Avoid using iodized salt for pickle makeing. Try to
let stand for 6 weeks for best taste.
# Slip your hand inside a waxed sandwich bag and you have a perfect
mitt for greasing your baking pans and casserole dishes.
# When rolling cookie dough, sprinkle board with powderd sugar
instead of flour. Too much flour makes the dough heavy. When freezing cookies with fristing, place them in freezer unwrapped
for about 2 hours, then wrap without worring about them sticking togeather.
# To keep icings moist and to prevent cracking, add a pinch of
baking soda to the iceing.
# You can cut meringue pie as well as others cleanly by coating
both sides of the knife lightly with butter.