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When making a roast, place dry onion soup mix in the bottom of your roasting
pan. After removing the roast, add one can of mushroom soup and you will
have a good brown gravy.
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After stewing a chicken, cool in broth before cutting into chunks. It will
have twice the flavor.
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For a juicier hamburger, add cold water to the beef before grilling (1/2 cup
to one pound of meat).
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A few drops of lemon juice in the water will whiten boiled potatoes.
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Lettuce keeps better if stored in the refrigerator without washing. Keep the
leaves dry and wash the lettuce the day you are going to eat it.
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Do not despair if you over-salt gravy. Stir in some instant mashed potatoes
to repair the damage. Remember to add a little more liquid to offset the
thickening.
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Celery will stay crisp when standing upright in a pitcher of cold, salted
water and refrigerated.
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When boiling corn, add sugar to the water instead of salt. Salt will toughen
the corn.
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A roast with a bone will cook faster than a boneless roast. The bone carries
the heat to the inside quicker.
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Buy mushrooms before they "open." When stems and caps are attached firmly,
mushrooms are truly fresh.
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Use wood, glass or china when mixing salads, rather than metal bowls.
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Don't use soda to keep vegetables green. It destroys the Vitamin C.
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To ripen tomatoes, put them in a brown paper bag in a dark pantry.
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To slice meat into thin strips, freeze it and it will slice easier.
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To keep cauliflower white while cooking, add a little milk to the water.
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Use greased muffin tins as molds when baking stuffed green peppers.
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Does your family love it when you cook cabbage? Place a small tin cup or can
half full of vinegar on the stove near the cabbage. The vinegar absorbs the
odor.
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To freeze meatballs, place them on a cookie sheet until frozen and then
place them is plastic bags. They will stay separated and you may use as few,
or as many, as you want.
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Potatoes soaked in salt water for 20 minutes before before baking will bake
faster.
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Let raw potatoes stand in cold water for at least 30 minutes before frying.
This will improve the crispness of French-fried potatoes. Remember to always
dry potatoes thoroughly before adding them to oil.
