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Recipe: Cooking Helps (Purity Bakery Service, 1935)

Tips and Tricks - Cooking
COOKING HELPS (1935)

When baking fish, always line the pan with waxed paper. You will then have no sticky dish to wash.

After fowl of any kind is cleaned, the inside should be rubbed thoroughly with a piece of lemon before the dressing is put in.

Add a cup of cooked rice to a meat loaf and you will have a loaf that will cut better and have a new flavor.

Before frying bacon, soak it in cold water for three or four minutes. This will prevent the grease from running, and the bacon will have a much nicer flavor.

Save and dry celery tops and use to flavor stew when celery is scarce.

When cooking with lard do not put too much in the pan at one time. This lowers the temperature and causes whatever you are cooking to absorb the lard.

To test eggs - If an egg is fresh it will lie on its side when placed in a pan of water and will sink to the bottom. If it is stale, it will stand on end and rise to the surface. When just a few days old, the egg will begin to tilt a trifle and as it ages, it will tilt more until it stands on end.

To keep yolks of eggs fresh - if only the whites are used, cover the yolk gently with a little cold water, so as not to break it and refrigerate. It will keep fresh for several days.

For Sunday night supper, make cheese and liver sausage sandwiches with TAYSTEE BREAD and toast them in a waffle iron.

Ta keep mashed potatoes hot and fluffy when dinner is delayed, put them in a double boiler over hot water until served.

For children who refuse to eat carrots, cook the carrots until tender; put them through a potato ricer, add creamed salmon and serve en TAYSTEE toast. In this way the children unknowingly get the necessary vitamins.

When children came home on cold days, they will enjoy a hot drink with a slice of TAYSTEE toast and jam.

A pinch of cinnamon added to hot chocolate or cocoa increases the flavor at the chocolate.

A tiny pinch of salt put on top of the coffee grounds before the water is added accentuates the delicious flavor and aroma.

When making either hot or iced tea add a little bit of cinnamon for a new flavor.

To remove the scorched taste from food, lift the vessel holding the food from the fire and stand it in a pan of cold water for a few minutes. In almost every case this will remove the scorched taste.

To cook cabbage and cauliflower without odor, place a piece of bread on top at the cabbage or cauliflower, in the pot, and cook. The bread will absorb the odor.

Before heating milk in a saucepan, rinse the pan with water and it will not scorch so easily.

When baking large potatoes, cut them in halves - it saves gas and the cut side acquires a delicious crust.

Left-over, cooked potatoes must not be piled together as they sour quickly. Spread them out in a large dish.

To hasten the cooking of vegetables, add a small pinch of baking soda to the water.

In cooking peas, wash the pods very thoroughly and throw them into a kettle of bailing water. When done, the pods rise to the surface and the peas stay at the bottom - they have a fine flavor when cooked this way.

Left-over sandwiches are delicious sauteed in some vegetable fats or in deep fat.

In a custard recipe calling far several eggs, one or mare may be left out if one-half tablespoon cornstarch is added for each egg omitted.

To warm over biscuits, muffins, or rolls, sprinkle lightly with water, place pan containing them in a pan of hot water and put in oven for a few minutes.

From: Recipelink.com
Source: Recipe booklet: The Art of Serving Bread, Taystee Bread, Purity Bakery Service Corp., 1935
MsgID: 132360
Shared by: Betsy at Recipelink.com
Board: What a Great Idea! at Recipelink.com
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