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Expert Tips On Cooking

Hint #1:  Slicing Pineapples
The knife used for peeling a pineapple should not be used for slicing it, as the rind contains an acid that is apt to cause a swollen mouth and sore lips. The Cubans use salt as an antidote for the ill effects of the peel.

Hint #2:  To Sweeten Milk
Milk which is slightly turned or changed may be sweetened and rendered fit for use again by stirring in a little baking soda.

Hint #3:  To Scald Milk
Put in top of double boiler, having water boiling in under part. Cover, and let stand on top of range until milk around edge of double boiler has a bead-like appearance.

Hint #4:  To Prevent Milk Curdling
A pinch of soda stirred into milk that is to be boiled will prevent curdling.

Hint #5:  To Preserve Milk
A spoonful of grated horseradish will keep a pan of milk sweet for days.

Hint #6:  To Keep Milk Sweet
Milk will keep sweet longer in a shallow pan than in a pitcher.

Hint #7:  Cream For Emergencies
A good substitute for cream can be made with fresh milk, a little butter and flour.

Hint #8:  To Caramelize Sugar
Put sugar in a smooth granite saucepan or omelet pan, place over hot part of range, and stir constantly until melted and of the color of maple syrup. Care must be taken to prevent sugar from adhering to sides of pan or spoon.


Hint #9:  To Make Caramel
Continue the caramelization of sugar until syrup is quite brown and a whitish smoke arises from it. Add an equal quantity of boiling water, and simmer until of the consistency of a thick syrup. Of use in coloring soups, sauces, etc.

Hint #10:  To Prevent Salt From Lumping
Mix with cornstarch, allowing one teaspoon cornstarch to six teaspoons salt.

Hint #11:  After Broiling Or Frying
If any fat has spattered on range, wipe surface at once with newspaper.

Hint #12:  Using Bread Crumbs For Pastry
This old cooking tip makes a tasty dessert.

Many puddings that are commonly baked in a crust, such as coconut, potato, apple, and lemon, are equally as good and more wholesome, made by strewing grated bread crumbs over a buttered pie plate or pudding dish to the usual depth of crust; pour in the pudding filling, strew another layer of bread crumbs over the top, and bake.

Hint #13:  Keeping Coffee
Keep coffee by itself, as its odor affects other articles.

Hint #14:  To Keep Oranges And Lemons
They keep best wrapped in soft paper, and, if possible, laid in a wooden drawer.

Hint #15:  To Keep Apples
They keep in dry place, as cool as possible without freezing.

Hint #16:  When Baking Pies, Cakes, Cookies, Etc.
A bowl containing two quarts of water, set in an oven when baking, will prevent pies, cakes, cookies, etc., from being scorched.

Hint #17:  To Store Flour
Keep flour cool, dry, and securely covered.

Hint #18:  Cake Icing Tip
A pinch of soda in your icing will keep it moist and prevent its cracking on the cake.

Hint #19:  To Prevent Pots From Boiling Over
Rub butter or lard on the rim of a pot, and it won't boil over readily.

Hint #20:  To Dry Herbs
Dry the gathered crop, thinly spread out and shaded from the sun, tie the herbs in small bundles, and keep them compactly pressed down and covered with white paper; or, after drying them, put each sort into a small box, and by means of boards fitted in it, and a screw-press, press the herbs into cakes or little trusses.

These should be afterwards carefully wrapped up in paper and be kept in a dry place, when they will retain their aroma as perfectly as when they were put into the press, for at least three years. By the common method of hanging up herbs in loose bundles the odor soon escapes.

Hint #21:  To Prevent A Tough Omelet
A little boiling water added to an omelet as it thickens will prevent it being tough.

Hint #22:  To Cut Hard-Boiled Eggs
To cut hard-boiled eggs in smooth slices, dip the knife first in water.

Hint #24:  To Prevent Heavy Cake And Breads
Much of the heavy cake and bread is the result of the oven door being slammed. Close as gently as possible.

Hint #25:  To Cut Potatoes
An empty tin baking powder can makes a good cutter for slaw or potatoes.

Hint #26:  To Make Fowl Tender
A little vinegar in the water will help make tender an old fowl when cooking.

Hint #27:  To Keep Bread Sweet
A pinch of ginger will keep bread sweet.

Hint #28:  To Beat White Of Egg Quicker
A pinch of salt will make the white of an egg beaten quicker.

Hint #26:  To Prevent Scorching
Salt placed under baking tins in oven will prevent contents from scorching.

Hint #27:  To Remove Cake From Pan
If cake sticks to the pan, set it on a wet cloth 5 minutes and cake can be removed.

Hint #28:  To Remove Odor From Oven
If juice from pies runs out in oven, salt sprinkled on juice will remove the odor and smoke.

Hint #29:  To Peel Oranges
Heat oranges a few minutes in oven before peeling, then the white inner skin will come off with the rind.

Hint #30:  To Make Tough Meat Tender
Lay it a few minutes in a strong vinegar water.

Hint #31:  Salt will Curdle New Milk
Hence, in preparing porridge, gravies, sauces, etc., the salt should not be added until the dish is prepared.

Hint #32:  To Keep Fresh Meat
Never allow fresh meat to remain in paper; it absorbs the juices.

Hint #33:  To Prevent Mold on the Top of Glasses of Jelly
Just lay a lump of paraffin wax on the top of the hot jelly, letting it melt and spread over it. If preferred, the paraffin can be melted and poured over after the jelly is cold.

Hint #34:  To Prevent Burning Saucepan
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over.

Hint #35:  To Keep Syrup From Crystallizing
A pinch of soda added to any boiled syrup will keep it from crystallizing.

Hint #36:  When Squeezing Lemons
Heat lemons well before squeezing and there will be double the quantity of juice.

Hint #37:  To Keep Salt From Sticking
A few grains of rice placed in the bottom of a salt cellar will keep salt from sticking in damp weather.

Hint #38:  When Baking Fruit Pies
To keep juice from running out of fruit pies, insert a small cornucopia of white note paper into the center of the pie so that it is about twice the height of the pie.

Hint #39:  To Separate Eggs
When separating eggs, if you drop a portion of egg yolk into the whites, moisten a cloth with cold water, touch to the yolk, and it will adhere to it.

Hint #40:  To Make Fancy-Shaped Sandwiches
Cut bread for fancy sandwiches lengthwise instead of across the loaf and there is less waste.

Hint #41:  After Freezing Ice Cream
Empty remaining cracked ice into sack; ice will melt, leaving salt which can be used again.

Hint #42:  To Secure Dishes On Ice
Place rubber ring from fruit jar under dishes. Ring will adhere to both ice and dish.

Hint #43:  Preventing Custard Pie Shrinking
When a custard pie shrinks from the crust, it has been baked in too hot an oven. The oven should be hot for the first eight or ten minutes, in order to bake the pastry so that it will not become soaked with liquid. Then reduce the heat or the custard will boil.

See Also:

Understanding Recipes Abbreviations
Standard Measurement Conversions.
Measurements for Common Cooking Baking Ingredients.
Freezing, Melting and Boiling Points
Conversion from Gas Mark to Electric Oven
A Look at Measuring Equipment

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