INGREDIENTS

INSTRUCTIONS

I thought I'd pass along some hints to help those of us that get into
trouble from time to time.  It's not recipes, but what the heck!
If you've over-salted soup or vegetables, add cut raw potatoes and
then discard once they have cooked and absorbed the salt.
A teaspoon each of cider vinegar and sugar added to salty soup or
vegetables will also remedy the salty situation.
If you've over-sweetened a dish, add salt.
A teaspoon of cider vinegar will take care of too-sweet main dishes or
vegetables.
Pale gravy may be browned by adding a bit of instant coffee straight
from the jar.  No bitter taste, either.
If you will brown the flour well before adding to the liquid when
making gravy, you will avoid pale or lumpy gravy.
If time allows, the best method of removing fat is refrigeration
until the fat hardens.  If you put a piece of waxed paper over the
top of the meal, it can be peeled right off, along with the hardened
fat. Ice cubes will also eliminate the fat from soup and stew.  Just
drop a few into the pot and stir; the fat will cling to the cubes;
discard the cubes before they melt.  Or, wrap ice cubes in paper
towel or cheesecloth and skim over the top.
A slice of soft bread placed in the package of hardened brown sugar
will soften it again in a couple of hours.
A little salt placed in a frying pan will prevent splattering.
Meat Loaf will not stick if you place a slice of bacon on the bottom
of the pan.
Vinegar brought to a boil in a new frying pan will prevent foods from
sticking.
No sticking to the pan when you're scalding milk if you'll first
rinse the pan in cold water.
A lump of butter or a few teaspoons of cooking oil added to water when
boiling rice, noodles, macaroni, or spaghetti will prevent boiling
over.
A few drops of lemon juice added to simmering rice will keep the
grains separate.
A dampened paper towel or terry cloth brushed downward on a cob of
corn will remove every strand of corn silk.
To determine if an egg is fresh, immerse it in a pan of cool, salted
water. If it sinks, it is fresh; it it rises to the surface, throw it
away.
Fresh eggs' shells are rough and chalky; old eggs are smooth and
shiny.
To determine if an egg is hard-boiled, spin it.  If it spins, it is
hard-boiled.  If it wobbles, it is raw.
Egg shells can be easily removed from hard-boiled eggs if they are
boiled in salty water and quickly rinsed in cold water.
No "curly" bacon for breakfast when you dip it into cold water before
frying.
Keep bacon slices from sticking together; roll the package into a tube
shape and secure with rubber bands.
Posted by Stephen Ceideburg July 27 1990.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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