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Friday, October 23, 2009

Kitchen Tips (Part I)

I was going through all my books especially my cook books a few days ago. I got quite a few cook books but the Mennonite Community Cook book caught my eye. The book was sent to me by a foreigner friend whom I met in a dating site way back when I was still single. He sent the cook book to me together with a concordance Bible. This cook book is quite thick with lots of recipes in it. It has also some household hints that are very helpful to housewives like me. I thought of sharing it here.

Dry green celery or parsley leaves until crumbly. Store in covered jars to use as seasoning and fillings.

After rice has been cooked and drained, place a slice of dry bread on top of the rice and cover. The bread will absorb the moisture and the rice will be dry and fluffy.

Before melting chocolate, rub the inside of the pan it is to be melted in with butter. The chocolate will not stick to the pan.

When washing pans and dishes to which food has adhered during cooking, turn the pan outside down in steaming, sudsy water. Food will loosen in a ery short time.

When cookie dough is soft and difficult to handle, place it between pieces of waxed paper that have been floured. Roll to desired thickness, remove top paper and cut cookies.

To gel fruit juices that are difficult to gel, such as peach juice, add 1 1/3 teaspoons plain gelatin to each cup of juice. Soften gelatin in 3 teaspoons juice and add to remaining hot juice. Add 1 teaspoon lemon juice to each quart of fruit juice.

Before discarding the empty catsup bottle, pour some vinegar into the bottle and use in making French dressing.

Pour melted paraffin on the cut end of cheeses or dried beef to keep them from molding or drying up.

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