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Monday, June 3, 2013

Vintage Tips for Cooking

Magazines and cookbooks have been publishing tips for the kitchen for years and years. has collected many of these and I have selected a few for posting here.  Take a look.

“Carrots for salads or general cooking should first be dropping in boiling water for two or three minutes. The skins will then come off easily.

Cabbage odor can be avoided by dropping two English walnuts (uncracked) into the kettle while cooking.

Cabbage is much sweeter if cooked in open kettle 8 minutes.

Cauliflower will remain white and give off no odor while cooking in half milk and half water. Use liquid for soup or cream sauce.

To keep cheese from getting hard, cut off enough for immediate use and spread the remaining portion with a thin film of butter or margarine. Put it in a cool place. This keeps out the air and prevents the cheese from drying out.

To rid your ham of the rind: Slit the rind lengthwise on the underside before placing it in the roasting pan. As the ham bakes, the rind will pull away and can be removed easily without lifting the ham.

To thin a small portion of peanut butter, use orange juice. It makes it spread much easier and adds taste appeal.”

They all seem to be pretty timely no matter when they were first published.  Hope they help.

Meanwhile .... keep it simple and make it real.


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