Keeping Food Fresh
• Toss freshly peeled bananas in lemon juice and they will not darken.
• Freeze bananas that are on the verge of going bad. They also make delicious popsicles.
• If they've darkened, peel and beat slightly. Put into a plastic container and freeze until it's time to bake bread or cake.
• A rib of celery in your bread bag will keep the bread fresh for a longer time.
• Broccoli stems can be cooked in the same length of time as the flowerets if you make X incisions from top to bottom through stems.
• Store in plastic bag. Wrap tightly. Place in coffee can with snap-on lid.
• Or, store in refrigerator.
• A butter stretcher: To make 2 pounds of butter, slowly beat in 2 cups of evaporated milk (a little at a time) to 1 pound of butter. Pour into pan and chill.
• Grating a stick of butter softens it quickly.
• Soften for spreading by inverting a small heated pan over the butter dish for a while.
• Place 1/2 apple in the cake box.
• Or, a slice of fresh bread fastened with toothpicks to the cut edge of cake will keep the cake from drying out and getting stale.
Celery and Lettuce
• Store in refrigerator in paper bags instead of plastic. Leave the outside leaves and stalks on until ready to use.
• To keep cheese from drying out, wrap in a cloth dampened with vinegar.
• Store cocoa in a glass jar in a dry and cool place.
• Place crushed tissue paper on the bottom of your cookie jar.
• To keep sweet corn yellow, add 1 teaspoon lemon juice to the cooking water a minute before you remove it from the stove.
• Salted cooking water only toughens corn.
• Store carton upside down. It will keep twice as long.
• Can be kept crisp in the most humid weather by storing in the refrigerator. Be sure they are wrapped securely.
• Cranberries will grind very neatly when frozen. Wash the berries, pat dry and freeze in plastic bag until ready for use.
Fish and Shrimp
• Thaw fish in milk. The milk draws out the frozen taste and provides afresh-caught flavor.
• Or, try soaking fish in vinegar and water before cooking it for a sweet tender taste.
• The fishy smell can be removed from your hands by washing with vinegar and water or salt and water.
• To get rid of the "canned taste" in canned shrimp, soak them in a little sherry and 2 tablespoons of vinegar for about 15 minutes.
• Instead of using afruit ripening bowl, place green fruits in a perforated plastic bag. The holes allow air movement, yet retain the odorless ethylene gas which fruits produce to promote ripening.
• Ripen green bananas or green tomatoes by wrapping them in a wet dish towel and placing them in a paper sack.
• Bury avocados in a bowl of flour.
• Toss the freshly cut fruit in lemon juice and it will not darken. The juice of half a lemon is enough for a quart or two of cut fruits.
• Or, cover with 1 cup syrup made of equal parts of water and sugar cooked until syrupy.
• Garlic cloves can be kept in the freezer. When ready to use, peel and chop before thawing.
• Or, garlic cloves will never dry out if you store them in a bottle of cooking oil. After the garlic is used up, you can use the garlic-flavored oil for salad dressing,
• Put honey in small plastic freezer containers to prevent sugaring. It also thaws out in a short time.
• If it has sugared, simply place the jar in a boiling pot of water.
• Ice cream that has been opened and returned to the freezer sometimes forms a waxlike film on the top. To prevent this, after part of the ice cream has been removed, press a piece of waxed paper against the surface and reseal the carton.
• Store whole lemons in a tightly sealed jar of water in the refrigerator. They will yield much more juice than when first purchased.
• After you've squeezed a lemon for its juice, wrap and freeze the rind. When a recipe calls for lemon rind, you will not have to grate a fresh lemon.
• Submerging a lemon in hot water for 15 minutes before squeezing will yield almost twice the amount of juice.
•- Or, warm them in your oven for a few minutes before squeezing.
Lettuce and Celery
• They keep longer if you store them in the refrigerator in paper bags instead of cellophane ones. Do not remove the outside leaves of either until ready to use.
• Lettuce will not rust as quickly if you place a paper towel or napkin in the storage container.
• Line the bottom of the vegetable compartment with paper toweling. This absorbs the excess moisture and keeps all vegetables and fruits fresher for a longer period of time.
• Or, put a few dry sponges in the vegetable compartment to absorb moisture.
• Store limes, wrapped in tissue paper, on lower shelf of the refrigerator,
• They will not dry out if stored in the freezer. Simply cut with scissors when ready to use.
• Milk at room temperature may spoil cold milk, so don't pour milk back into the
• You can lengthen the life of olive oil by adding a cube of sugar to the bottle.
• Wrap individually in foil to keep them from becoming soft or sprouting.
• Once an onion has been cut in half, rub the leftover side with butter and it will keep fresh longer.
• Keep fresh and crisp by storing in a wide-mouth jar with a tight lid.
• Parsley can also be frozen.
Too Many Peeled Potatoes
• Cover them with cold water to which a few drops of vinegar have been added. Keep refrigerated and they will last for 3 or 4 days.
• It should always be kept in the freezer. Not only will it stay fresh, but freezing helps eliminate "old maids."
• "Old maids" can also be eliminated by running ice cold water over the kernels before throwing into the popper.
• A leftover baked potato can be re-baked if you dip it in water and bake in a 350° oven for about 20 minutes.
• After flouring chicken, chill for 1 hour. The coating adheres better during frying.
• For golden brown chicken every time, put a few drops of yellow food coloring in the shortening before it has heated.
• Wear rubber gloves to transfer a turkey from roasting pan to a platter.
• Truss the bird with dental floss when grilling. Dental floss does not burn and is very strong.
• Since most recipes call for both salt and pepper, keep a large shaker filled with a mixture of both. 3/4 salt and 1/4 pepper is a good combination.
• When to add salt:
Soups and stews: Add early.
Meats: Sprinkle just before taking off the stove.
Vegetables: Cook in salted water.
• Wrap ham or bacon in a vinegar-soaked cloth, then in waxed paper to preserve freshness.
• Wrap tightly and store in the refrigerator.
• Keep in a colander in the refrigerator. Wash just before serving.
• To restore a fresh flavor to frozen vegetables, pour boiling hot water over them, rinsing away all traces of the frozen water.
• Try cooking in broth for a nice flavor.
• Exposure to direct sunlight softens tomatoes instead of ripening them. Leave the tomatoes, stem-up, in any spot where they will be out of direct sunlight.
• Remove the tops on carrots, beets, etc. before storing.