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ASSORTED TIPS




List of Ingredients









Instructions



1. MUSTY SMELLING BOOKS: PUT THE BOOK IN A BROWN PAPER BAG WITH BAKING SODA AND LET SIT FOR 1 WEEK.
   
2. TO CLEAN WHITE SHOES: RUB THE SHOES WITH A CLOTH DIPPPED IN AMONIA.
   
3. ARTHRITIS CURE: ( PAUL HARVEY) SOAK YELLOW RAISINS IN GIN FOR SEVERAL DAYS, THEN POUR OFF GIN. EAT NINE RAISINS PER DAY. YOU CAN GRIND THE RAISINS AND TAKE ONE HEAPING TEASPOONFUL PER DAY
   
4. ARTHRITIS HELP: 1 TABLESPOON HONEY, 1 TABLESPOON APPLE JUICE AND 8 OUNCES WATER. COMBINE INGREDIENTS AND DRINK 2 TO 3 TIMES DAILY.
   
5. RHEUMATOID ARTHRITIS SOAK: ( BERNADINE): TO HELP ALEVIATE THE PAIN ASSOCIATED WITH RHEUMAMTOID ARTHRITIS, RUN A HOT BATH AND DISSOLVE 2 PACKETS OF JOHNSON'S FOOT SOAK AND 1/2 TO 1/3 CUP OF RUBBING ALCOHOL IN THE WATER. GET IN THE TUB AND SOAK. AFTER GETTING OUT OF THE TUB, USE A GOOD MOISTURIZER AS THE ALCOHOL WILL TEND TO DRY OUT YOUR SKIN.
   
6. JOGGING IN A JUG: (HOMEMADE). MIX 1 PART APPLE CIDER VINEGAR TO 4 PARTS PURPLE GRAPEJUICE AND 4 PARTS APPLEJUICE. MIXING TOGETHER WELL. KEEP IN THE REFRIGERATOR. TAKE 2 OUNCES EVERY MORNING AFTER BREAKFAST TO HELP LOWER CHOLESTEROL LEVEL.
   
7. CLEANING COPPER PANS: CLEAN PAN WITH ZUD AND RINSE. WIPE DRY RIGHT AWAY. OR RUB THE PAN WITH A CLOTH DIPPED IN KETCHUP.
   
8. TAKING THE HEAT OUT OF RED ONIONS: SLICE RED ONION AND PUT THE SLICES INTO A BOWL OF COLD WATER AND SOAK FOR 10 MINUTES.
   
9. REMOVING SPAGHETTI SAUCE FROM CLOTHES: RUB REGULAR DAWN DISHWASHING LIQUID INTO THE SPAGHETTI STAIN, PUT SOME ALSO INTO LUKEWARM WATER AND STIR. SOAK CLOTHES OVERNIGHT. REPEAT IF NECESARY. DO NOT EVER PUT CHOTHES IN DRYER IF IT HAS A STAIN OR YOU WILL SET THE STAIN. YOU CAN ALSO USE SIMPLE GREEN IN THE SAME MANNER OR TRY ADDING 1/4 CUP SIMPLE GREEN TO YOUR WASHING MACHINE LOAD IF THERE ARE ANY STAINS WHICH YOU HAVE MISSED. THE SIMPLE GREEN WILL HELP REMOVE THEM.
   
10. REMOVING ODOR FROM PLASTIC CONTAINERS: PUT TOMATO JUICE ON A SPONGE AND WIPE IT AROUND. ALSO CAN BE USED TO REMOVE ODOR FROM INSIDE OF REFRIGERATOR AND DOGS. WASH CONTAINERS AND LIDS WITH SOAP AND WATER, DRY WELL AND PUT LID AND BOWL SEPERATELY INTO FREEZER FOR A COUPLE OF DAYS.
    
11. REMOVING RED WINE STAIN: SATURATE A CLOTH OR SPONGE WITH HYDROGEN PEROXIDE AND BLOT STAIN. IF THE STAIN IS IN CARPET DO NOT SATURATE THE ACTUAL CARPET JUST USE A CLOTH OR SPONGE THAT HAS HYDROGEN PEROXIDE APPLIED TO IT.
    
12. REMOVING PERSPIRATION STAINS: MAKE A SOLUTION OF WATER, WHITE VINEGAR AND DETERGENT OR USE VINEGAR ALONE AND APPLY TO THE STAIN, WASH AS USUAL.
    
    
13. CAST IRON PAN SEASONING AND CARE: WASH IN WARM SUDSY, WATER, DRY THOROUGHLY.
    
    COAT THE WHOLE UTENSIL IN PLANTERS PEANUT OIL, PLACE IN A 300° OVEN FOR 1 HOUR.
    
    REMOVE FROM OVEN AND WIPE OFF OIL WITH A PAPER TOWEL.
    BEFORE COOKING, PREHEAT UTENSIL FOR 90 SECONDS OVER MEDIUM HEAT.
    
    CLEANING AND STORAGE: YOUR CAST IRON WILL TURN BLACK AFTER REPEATED USE PROVIDING A DURABLE COATING THAT PREVENTS STICKING. JUST RINSE IN HOT WATER, ( DO NOT USE DISHWASHER). HARSH DETERGENTS WILL REMOVE THE SEASONINGS. DRY AND STORE IN A WARM DRY PLACE, DO NOT STACK. IF YOU NOTICE RUST, DISCOLORED FOOD, BLACKENED DISH TOWEL OR METALLIC TASTE, RE SEASON, USING THE STEPS ABOVE.
    
14. GENERAL CARE OF CAST IRON PANS: CLEAN CAST IRON COOKWARE WITH ONLY HOT WATER AND A GOOD STIFF BRUSH. EVEN WELL SEASONED PIECES WILL NEED SOME ATTENTION EVERY NOW AND AGAIN, SO WASH WITH A MILD DETERGENT, RINSE AND DRY THOROUGHLY. NEVER SCOUR OR USE A DISHWASHER. ( YOU MAY USE A PLASTIC BRUSH TO REMOVE STUBBORN FOOD PARTICLES).
    
    COOK FOOD WITH LITTLE WATER CONTENT THE FIRST FEW TIMES. AVOID COOKING ACIDIC FOODS SUCH AS TOMATOES, UNLESS COMBINED WITH OTHER FOODS. UNCOVER HOT FOOD AS YOU REMOVE FROM THE HEAT, BECAUSE STEAM MAY REMOVE THE PROTECTIVE COATING.
    
    RUST, A METALLIC TASTE OR DISCOLORED FOODS ARE SIGNS OF IMPROPER OR INADEQUATAE SEASONING. IF THIS OCCURS, WASH THOROUGHLY AND RE SEASON.
    
    SINCE CAST IRON HEATS EVENLY, IT IS NOT NECESSARY TO USE EXTREMELY HIGH TEMPERATURES. BEST RESULTS ARE OBTAINED WITH MEDIUM TO MEDIUM HIGH HEAT SETTINGS. DO NOT OVER HEAT OR LEAVE EMPTY UTENSIL ON BURNER. NEVER PLACE UTENSIL ON AN ALREADY HEATED BURNER, RATHER, ALLOW THE UTENSIL TO HEAT AS THE BURNER DOES.
    
    ALWAYS STORE CAST IRON UTENSILS WITH TOPS OR LIDS OFF SO MOISTURE WON'T COLLECT INSIDE. STORE IN A WARM, DRY PLACE. A PAPER TOWEL PLACED INSIDE THE UTENSIL WILL ABSORB ANY MOISTURE AND PREVENT RUST.
    
    FOR BEST RESULTLS, WARM CAST IRON UTENSILS IN THE OVEN WHILE PREPARING INGREDIENTS. THIS WILL ENSURE THAT FOOD COOKS EVENLY WITHOUT STICKING.
    
    THAT BLACK FINISH THAT GOOD COOKS COVET WILL DEVELOP OVER TIME, GENERATING YEARS OF GOOD COOKING AND CREATING A NEW HEIRLOOM FOR FUTURE GENERATIONS.
    
    ALWAYS HEAT DRY CAST IRON SKILLETS, THEY MUST BE DRIED WELL, OR THEY WILL RUST.
    
15. POSTED BY DONNA HARRIS
    SOURCE: HTTP://WWW. ASKYOURNEIGHBOR.COM