Soften butter quickly by grating it.
Or: heat a small pan and place it upside-down
over the butter dish for several minutes.
Store the cottage cheese container
upside-down and it will stay fresh twice as long!
Wrap cheese in a vinegar-soaked
cloth to prevent drying out.
CREAM and MILK
For whipping cream, a pinch of salt
added to the cream before whipping helps it
stiffen much more quickly.
For cream that will not whip: Chill
cream, bowl and beater. Set bowl of cream into a
bowl of ice water while you are whipping. Add the
white of an egg. Chill and then whip. If the
cream still does not stiffen, gradually whip in 3
- 4 drops of lemon juice.
Cream whipped ahead of time will not
separate if you add a bit of unflavored gelatin
(1/4 teaspoon per cup of cream).
To keep the mess down to a minimum
when whipping cream with an electric beater, cut
2 holes in the middle of a piece of waxed paper.
Slip the stems of the beaters through the holes
and attach the beaters to the mixer and whip on!
Never pour room-temperature milk or
cream back into the original container.
An ice cream container that has been
opened and refrozen may form a wax like film on
the top. Pressing a piece of waxed paper against
the surface of the ice cream and resealing the
carton will prevent this.
Buy ice cream in bulk and re-pack in
small margarine containers for individual
If you shake an egg and you hear a
rattle, the egg is most likely bad. A fresh egg
will sink in water, a stale one will float.
If you want to slice deviled eggs
perfectly, dip the knife in water first. The
slice will be smooth and no yolk will stick to
An egg white is easiest to beat at
room temperature. Take the egg out of the
refrigerator about 1/2 hour before using.
For light, fluffy scrambled eggs,
add a little water while beating the eggs.
Add vinegar to the water when
boiling eggs. The vinegar helps seal the egg.
Keep your eggs in those
tight-fitting egg containers and they will last
longer in the refrigerator.
For long term storage, crack open
the eggs and add individually to an ice cube
tray. When completely frozen, put the egg cubes
in a sealed freezer bag and use as needed.
For quick diced eggs, use your
potato masher on a hard boiled egg. When boiling
eggs, wrap each one in aluminum before boiling
and the shell won't crack.
When making scrambled eggs for a
crowd add a pinch of baking powder and 2
teaspoons of water per egg to make your meal go
Easy peeling for hard boiled eggs?
Just let them sit in the pan with the lid on
after boiling for about 5 minutes. Steam will
build up under the shells and they will be a snap
Rinse hot, hard boiled eggs in cold
water for easier shell removal.
If you have saved egg yolks from
previous recipes, you can use them in place of
whole eggs in baking or thickening. Use 2 yolks
for every whole egg.
Can't remember if an egg is fresh or
hard boiled? Just spin the egg. if it wobbles,
it's raw. If it spins easily, it's hard boiled.
Egg whites can be stored for up to 1
year in the freezer. Collect them in a plastic
container for use in meringues or angel food
cakes. (1 cup equals 7 - 8 egg whites)
Egg yolks will keep fresh in the
refrigerator for several days when covered with
Buy a freezer thermometer.
Dont try to freeze lettuce,celery,
cucumbers, fresh tomatoes, mayonnaise, cooked egg
whites, cream (except whipped), custard, cream
pies or gelatine salads.
Don't put potatoes into stews before
Don't overcook the food; slightly
under cook it.
Thaw all foods in the refrigerator
to prevent them from becoming soggy when thawed
Use your freezer to keep bread and
baked goods handy.
When the nice silverskin onions are
plentiful and cheap on the market it is time to
buy for the winter. Simply peel and place in good
plastic container. then freeze. When you need
them, open the container and take out what is
required. To slice or chop it is much easier to
do so when they are still parly frosen. To boil,
do not thaw out.
A last, but very important, word of
advice: label your packages clearly because, as
the weeks go by the frozen foods have a way of
getting to look more and more alike and your
memory can play a lot of tricks on you.