Amazing Cookery Tips & Tricks From The 40s And 50s

Amazing Cookery Tips & Tricks From The 40s And 50s

Amazing Cookery Tips & Tricks From The 40s And 50s

Image Credit: adore-vintage.blogspot.com

Here’s a bunch of tips and tricks I have written down over the years. Some are from my mother who loves to cook using these old school ways. I do believe you will find some if not all of these tips and tricks very helpful and even may change the way you cook.

    • Fill a wire basket with fruits or vegetables, submerge it in a tub of hot water, let stand a minute then dip the whole basket in cold water. The peelings are loosened and come off quickly. This eliminates a lot of extra handling during canning season.
    • To cook a cracked egg, wrap the egg in waxed paper, twist the ends and drop in boiling water.
    • For a meringue that never fails, add sugar (1 tablespoon to an egg) before beating egg whites.
    • Clean raisins in a screw-top jar. Put in raisins and water, screw lid tightly and shake. Drain out the water and the raisins are ready for use.
    • If your recipe calls for a few drops of lemon juice, don’t cut the lemon in half. Instead, stick a fork in one end and squeeze out the juice required. The lemon will not dry out and can be kept for future use. (I use this one all the time)
    • You can quickly shave chocolate for puddings and frostings with your potato peeler.

  • Cranberries add a good flavor to apple sauce when cooked with the apples, and give a brighter color than cinnamon drops.
  • Pastry shells will bake smoothly without blisters if, after placing the crust in the pan and pricking, you place another pie tin of the same size on top of the dough.
  • No more stirring is necessary throughout the cooking of peach butter or apple butter if you make it in your oven. The oven heat control eliminates the constant tedious stirring and the butter will not burn or stick to the vessel.
  • To poach your eggs without an egg poacher, make a ring of aluminum foil and butter it. Put this in boiling water and drop the egg in the ring. Poach until done.
  • Rid your house of cabbage, cauliflower, and other household odors. Place 1/2 teaspoon ground cinnamon on top of a hot iron skillet and let stand over low heat a few minutes. You can also use orange peel if you prefer its scent.
  • Try this idea for keeping fish odor off your hands. Before you ever touch the fish, rinse your hands in cold water. Do not dry. After you have prepared the fish, wash hands thoroughly in soap and water.
  • Keep parsley fresh and easy to use in this way: Wash it thoroughly, then shake or pat it dry. Wrap it tightly in a piece of aluminum foil. Whenever you need some, use a sharp knife or scissors to cut off the necessary amount. Return remaining wrapped parsley to refrigerator.
  • Wash fresh mint, parsley or other herbs. Without drying, place in a glass jar. Screw lid on tight and place in refrigerator. They will keep fresh and green for two weeks or longer, ready for use in cooking and garnishing.

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