# 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.