I love to read old cook books, it never fails to amaze me the many different tips that are given to daily cooks! Many of the tips are from a 1950's cook book. Many of the tips many be a bit out dated but some ring true today! I hope you enjoy reading daily vintage tips I found in a very old cook book I found while browsing at at thrift store!
A corner cut from an envelope and pierced at the point makes a
good funnel for filling salt and pepper shakers.
good funnel for filling salt and pepper shakers.
Sprinkle pantry shelves, window sills, and door sills with a mixture
of red pepper and sage to rid them of ants.
of red pepper and sage to rid them of ants.
For a novel sandwich spread, try mixing caraway seed or celery seed
in cottage cheese. Add salt and enough cream to make the
mixture spread easily.
in cottage cheese. Add salt and enough cream to make the
mixture spread easily.
To clean and freshen wooden chopping blocks, counter or rolling pins,
sprinkle table salt on these surfaces when they are wet and scrub dry.
sprinkle table salt on these surfaces when they are wet and scrub dry.
Bread crusts are ideal for cleaning the meat grinder; then add to the
meat dish for flavor and food.
meat dish for flavor and food.
Give your children a surprise in their popcorn balls the next time
you make them. Take a lollipop and shape the popcorn around the top.
Helps keep children from having those sticky hands which give Mother
those wash day blues.
you make them. Take a lollipop and shape the popcorn around the top.
Helps keep children from having those sticky hands which give Mother
those wash day blues.
As you use from a breakfast food box, cut the sides down and fold over
to fit the contents, putting a rubber band around the top. This will keep
remaining breakfast food fresher and conserve cupboard space.
to fit the contents, putting a rubber band around the top. This will keep
remaining breakfast food fresher and conserve cupboard space.
A smooth shiny egg shell is a sign of old age. Fresh eggs have a chalky
rough shell.
rough shell.
When in doubt about an egg, make this test: add 2 tsps. salt to a cup of
water and put the egg in it. A fresh egg will sink, a doubtful egg will float.
water and put the egg in it. A fresh egg will sink, a doubtful egg will float.
Lemons will stay fresh longer if you store them in a bowl of cold water in
the fridge. They’ll keep up to 3 months this way.
the fridge. They’ll keep up to 3 months this way.
To keep a recipe book or card clean while you’re cooking, place it under
an upside-down pie plate. The curved bottom also magnifies the print.
an upside-down pie plate. The curved bottom also magnifies the print.
Leftover beef stew can be blenderized to a puree and used as a base
for Scotch broth and other soups.
for Scotch broth and other soups.
A little salt sprinkled in the frying pan will keep fat or lard from splattering.
Getting the catsup out of the bottle: insert a drinking straw, push it to
the bottom of the bottle, and then remove. Enough air will be admitted
to start an even flow.
the bottom of the bottle, and then remove. Enough air will be admitted
to start an even flow.
Separate hamburger patties bound for the freezer with the wax paper
liners from old cereal boxes, cut to size. Nice and thick, they peel off
the frozen patties without ripping.
liners from old cereal boxes, cut to size. Nice and thick, they peel off
the frozen patties without ripping.
Warm Brazil nuts in the oven before cracking them.
Make an economical gelatin dessert at a fraction the cost by combining
canned fruit syrup, unflavored gelatin powder and a little coloring.
canned fruit syrup, unflavored gelatin powder and a little coloring.
For a quick, refreshing dessert: stir 1 cup dairy sour cream into a
pound of seedless green grapes. Sprinkle with brown sugar.
pound of seedless green grapes. Sprinkle with brown sugar.
Stuffing poultry is a snap if you put the dressing into a well-greased
cheesecloth bag before packing it into the cavity. You’ll get every
smidge out.
cheesecloth bag before packing it into the cavity. You’ll get every
smidge out.
To prevent your cream pitcher from dripping on the clean tablecloth,
put a bit of butter, margarine or an unflavored fat on the
tip of the spout.
put a bit of butter, margarine or an unflavored fat on the
tip of the spout.
To prevent you from losing your place in the cookbook, place a trouser
hanger that has been painted to match your kitchen in the place you are
using. Then hang the book from the hanger, and the directions
won’t get lost nor will the cookbook get soiled.
hanger that has been painted to match your kitchen in the place you are
using. Then hang the book from the hanger, and the directions
won’t get lost nor will the cookbook get soiled.
If there is too much canning juice to serve with the food, pour it into a
separate pan and cook it down. Then heat the canned food briefly in
this liquid and season to taste. Boiling the juice down enriches the
flavor and preserves nutrient qualities that would otherwise be wasted.
separate pan and cook it down. Then heat the canned food briefly in
this liquid and season to taste. Boiling the juice down enriches the
flavor and preserves nutrient qualities that would otherwise be wasted.
To make peeling hard-cooked eggs easier, butter your thumbs.
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