25 Vintage Cooking Tips
- A little oatmeal adds much flavor and richness when used as a thickener for soups. Try it.
- Believe it or not, a boiled egg should never be boiled. Simmering produces tastier, better results. The same is also true of “hard-boiled” eggs.
- Cheese souffle will stay up high, light, handsome, if you use quick-cooking tapioca instead of flour to thicken the milk base. Take 3 tablespoons tapioca to 1 cup milk for a 3-egg souffle.
- Add one-quarter teaspoon soda to cranberries while cooking them and they will not require much sugar.
- Don’t add sugar to sweeten peas. It’s much cheaper, and tastier, to cook peas with a few empty green pods.
- To prevent the smell of cooking greens, add a lump or so of loaf sugar to the water, or put a piece of dry toast in a clean muslin bag and boil it with the greens. Another method is to add a teaspoonful of vinegar to the water when it is boiling.
- Lemon juice or vinegar in the water cauliflower is cooked in makes it keep its snowy-white color.
- To preserve the color of green vegetables, put them on to cook in boiling water with a pinch of soda, or keep the cover off the kettle while boiling them.
- If a vegetable or cereal burns, plunge the vessel containing the burned mass into cold water and allow it to remain for a few minutes before pouring the contents into another pan. This will do away almost entirely with the burned taste which is so disagreeable.
- Salt beef is improved in flavor if a few small onions and a dessertspoonful of brown sugar are added while cooking.
- Vegetables that are to be cooked by steaming will preserve their color in the process if, after being washed in the usual way, they are given a final rinse in boiling water containing a little soda.
- To prevent the odor of boiling ham or cabbage permeating the house add a little vinegar to the water in which they are boiled.
- When frying fish, use clarified dripping or salad oil. Lard smells, and butter fries a bad color.
- A teaspoonful of vinegar added to the water in which eggs are poached keeps the whites from spreading and makes the whites cook over the yolk
- To prevent milk or cream from curdling when used in combination with tomato, add a bit of bicarbonate of soda to each before they are mixed
- Sausages will shrink less and not break at all if they’re boiled about 8 minutes before they’re fried, or rolled lightly in flour.
- Wash leafy vegetables, such as spinach, thoroughly just before cooking. Add no water–the water that clings to the leaves is enough to cook them in.
- To keep cauliflower snowy white, soak for half an hour in cold salt water before cooking it.
- Lessen the odor of cooking turnips by adding a teaspoonful of sugar to the water. They’ll be more flavorful, too.
- When slicing potatoes, hold the paring knife over a gas flame or in boiling water and the potatoes will slice easily.
- Root vegetables, such as carrots, turnips, etc., should be freed from all dirt and grit; those of the green variety should be allowed to soak for a few minutes in cold water to which a generous pinch of salt has been added.
- You won’t waste flour if you dust it from a large saltshaker onto meats, fish, or patties, instead of
dipping the food into the flour. It’s easier, too.
- Retain flavor and vitamins and save waste by boiling carrots in their skins. Instead of peeling, mash them with salt and pepper.
- Keep sweet potatoes from looking dried out by greasing the skins with any cooking fat or oil before baking them.
- Why waste celery tops? Cut them up and use to flavor meats, stews, soups, roasts, stuffings.
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