A huge thanks to Tammy for providing today's tips:
When boiling milk, first stir in a pinch of baking soda. This will help keep the milk from curdling.
Add one teaspoon of lemon juice to each quart of water when cooking rice, this will keep rice fluffy.
First rinse raisins, dates and figs in very cold water before putting them through the food chopper. They will not form such a gummy mass.
For crisper salads: Place a saucer upside down in the bottom of the salad bowl before filling with salad. Excess moisture will run underneath the saucer and this will help keep the salad crisp and fresh.
Tasty flavored whipped cream: First whip cream then add 2 tablespoons of flavored jello and continue beating on slow until the whipped cream is right consistency.
Leftover ham: Lay ham slices in a baking dish then cover with maple syrup. Refrigerate overnight then fry the ham in butter the next morning.
You can substitute crumbled cornflakes for bread crumbs when making meatloaf.
Cookie & Cake Decoration: Keep a small amount of sugar in small glass jars, add a few drops of food coloring and shake jar. Keep several colors on hand.
Pickle Juice uses: Use sweet pickle juice to thin salad dressing or make French dressing with instead of vinegar, more delicious.
Salt added to flour used for thickening gravies, etc., will help to prevent lumping.
Chilled evaporated milk, whipped until fluffy, may be used as the base for several frozen desserts by the addition of different flavors, fruits, nuts, instant coffee, cocoa, jello, and other flavorings. Then add coconut, drained fruits, etc., as desired. Use easy crusts such as crushed cereal or crackers such as graham.
After crimping the edge of the pie crust, lift the edge of the crust gently all around with your fingers. This keeps the dough from sticking to the dish while baking and makes it easier to take out the pieces of pie.
Place crackers, dried bread, cookies or sugar which has lumps in a sturdy plastic bag (make sure it has no holes). Roll with a rolling pin or fruit jar as coarse or as fine as you like then pour into a measuring container. If you have more than you need at the time, just tie the bag and place in a pantry or freezer for later use.
A teaspoon of sugar mixed with your yeast and water makes it raise better. Even if you are making bread you can use some sugar. Never mix salt directly with the yeast and water mixture as the salt kills the raising action.
Cook vegetables with one or more bouillon cubes instead of salt–improves flavor.
Keep brown sugar in a closed container with an apple in it, the brown sugar will stay soft and moist
Grate orange and lemon peel before peeling. Dry and add to spice cake or any cookies or puddings. The dried grated peel will keep well in a covered jar.
Wrap parsley in foil first, then freeze. Shave off as much as needed, rewrap and return to the freezer. It will retain its flavor and freshness.
For fried foods that require flouring, try pancake flour for a change, it’s quite nice.
To keep peeled potatoes from turning dark without putting them in water, wrap in paper towel and wet under the faucet.
Baking bread? Do not preheat. When you light your oven, pop in the bread pans immediately and you’ll be amazed at the resulting lightness of the bread
Toast oatmeal in the oven before adding to other ingredients when making oatmeal cookies-–delicious!
Add two teaspoons of vinegar to jello and it will keep the jello from melting when you serve it.
If you scorch milk by accident, put the pan in cold water and add a pinch of salt. Takes away the burned taste.
Add a few sprigs of fresh peppermint to leftover tea while it is still warm, then refrigerate. Serve over ice.
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