Kitchen ideas 2

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Ingredients

Quantity Ingredient
Why Didn't I Think of That
published by The Wimmer Companies, Inc
ISBN 1-882232-15-1

Directions

: Two ways to remove excess fat from soups or stews. Fold or : roll paper towels and lay over contents of the pot, then : remove with tongs. Or place a sheet of waxed paper atop the : liquid and refrigerate. When liquid has cooled, peel off the : paper and the fat comes off with it.

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: To hasten the ripening of garden tomatoes, put them in a : brown paper bag, close the bag and leave at room temperature : for a few days. This also works with avocados.

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: Vinegar applied to kitchen burns prevents blisters as well : as pain.

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: Fill a small jar with dry milk and use as coffee creamer.

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: Keep a shaker of six parts salt to one part pepper handy in : the kitchen for instant seasoning.

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: A few beans or grains of rice inside a salt shaker will keep : the salt flowing freely in the dampest weather.

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: Buy lemons or limes when you find a bargain, squeeze, then : measure a tablespoon of juice into each compartment of an : ice cube tray and freeze. Pop the cubes into a plastic bag : and store in the freezer until needed.

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: Fish grease can be saved for other things if you peel and : slice one whole potato and cook it in the grease. All fishy : taste and odor will be gone.

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: Melting butter. Place amount needed in a plastic sandwich : bag and immerse in hot water until melted. Any leftover : butter can be refrigerated in the same bag.

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: Empty salt cartons with spouts make great containers for : bread crumbs ground from dried bread. Use a funnel to get : the crumbs into the carton.

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: Put frying fish into the pan skin side down first, then it : won't curl.

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: For tender southern-style corn on the cob, add ½ cup of : milk and one teaspoon sugar to the boiling water before : dropping in the corn.

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: Add a teaspoon of vinegar in the water used in making pie : crust makes the crust much flakier.

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: Egg whites won't run while boiling or poaching if you add a : little vinegar to the water.

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: Preserving leftover egg yolks; put them in a small bowl, add : two tablespoons of salad oil, cover and refrigerate. The : yolks will remain soft and fresh.

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: If you like your boiled onions whole, use an ice pick or : sharp knife and punch several holes around the center of : each onion before cooking.

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: To make lump free gravy, add a pinch of salt to the flour : before mixing it with water.

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: Retard growth on the surface of cheese by wrapping it in a : cloth dampened with salt water before storing it in the : refrigerator.

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: Add a few drops of lemon juice to whipping cream to help it : whip faster and better.

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: Dip the spoon into hot water before measuring shortening or : butter. This will cause the fat to slip out easily without : sticking to the spoon.

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: A few grains of salt sprinkled in ice cube trays before : filling will make the cubes much easier to remove when : frozen and will eliminate the need to run water over the : trays.

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: A sack of lumpy sugar won't be lumpy if you place it the : refrigerator for 24 hours.

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: A thoroughly washed and rinsed tuna can with both ends : removed makes a perfect mold for poached eggs.

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: Eggs which crack while boiling may be sprinkled lavishly : with salt to seal the crack.

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Submitted By DIANE LAZARUS On 12-05-94

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