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Helpful Hints




Source of Recipe


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List of Ingredients




If soup tastes too salty, add a few pieces of potato to absorb the salty flavor.


A lettuce leaf placed in hot soup will remove excess grease.


Onions will sauté to a softer texture and more golden color if a pinch of baking soda is added while cooking.


To remove garlic or onion odor from hands, vigorously rub a bunch of fresh parsley.


To give icings a glossy finish, dip knife or spatula in hot water while spreading.


Egg stains can generally be removed by rubbing a bit of salt into the spot.


To keep eggs from breaking during boiling, puncture the large end of the egg with a needle.


To make chicken more juicy and tender, rub inside and out with lemon juice before cooking.


Breaded meats will cook up more successfully if they are prepared and refrigerated for about 5 hours before frying.


A slice of bread placed in the bottom of a broiler pan will absorb grease, prevent smoking and make your pan easier to clean.


To keep rice and pasta from boiling over, coat the inside of the pot (about 2 inches in depth) with oil.


Badly discolored pans can be cleaned and brightened by boiling apple parings in them for a short time.


To speed up baked potatoes, boil them in salted water for 10 minutes before baking.


When baking fruit cakes, toss chopped fruit in flour before adding to batter. The flour will keep the fruit pieces from sinking to the bottom of the cake.


To avoid lumpy gravy, mix flour and liquid in a jar, shake well, then add to gravy stock.


A little cold water added to any hamburger mixture (meatballs, meatloaf, etc.) will tenderize the meat.


Add 1/2 teaspoon sugar to shortening to make french fries golden brown.


To avoid flat, leathery meringue on pie, add 1 /2 teaspoon of baking powder to the beaten egg whites and sugar. The meringue will be light, high and tender and will cut perfectly.


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