Vinegar brought to a boil in a new frying pan will prevent food from sticking.

When frying, turn a metal colander upside down over the skillet. This allows
steam to escape, but keeps the fat from spattering.

To determine whether an egg is fresh without breaking the shell, immerse the egg in a pan of cool salted water. If it sinks to the bottom, it is fresh. If it rises to the surface, throw it away.

Popcorn; it should always be kept in the freezer. Not only will it stay fresh, but also freezing helps eliminate 'old maids”.

Pinch of rosemary to water cooking rice will add an interesting flavor.

Cook wild meats with onions, cuts down gamy flavor.

Food will keep hot up to 1 hour if taken somewhere, by wrapping hot food in double thickness of aluminum foil.

To clean spilt wine from a tablecloth while the stain is still wet, cover it with a mound of ordinary table salt; when dry just brush away. The salt will absorb the wine so completely you will not even have to wash the cloth.

To remove water rings and stains from inside small glass or crystal vases, dampen the inside and add any toilet bowl cleaner. Let stand 10 minutes. Rinse thoroughly.

To clean and shine copper pots, rub with Worcestershire sauce or catsup. The tarnish will disappear.

Most commonly, water or milk (whole, skimmed, evaporated or nonfat dry) is used for baking breads. Water makes the crust crisp, while milk produces a soft crust and a creamy-white crumb. The liquid must be at the correct temperature; if it is too hot, it will kill the yeast; if it is too cold, the dough will take longer to rise.

Many different kinds of fat butter, margarine, shortening, salad oil or lard are added to bread dough to improve flavor and make the dough stretch more easily. The bread will have a tender crumb and stays soft longer.

Eggs added to yeast dough add flavor, color and nutrition. They soften the crust and give the interior a fine crumb.

To test the rising of yeast dough: The dough is doubled when two fingertips pressed 1/2 inch into it leaves dents that remain. If dents fill in quickly, let rise 15 minutes longer and test again.

Ways to glaze bread before baking are for a dark, shiny glaze; brush on one beaten egg yolk. For a light shiny glaze, beat the whole egg or brush on melted butter or margarine. For shine with no color, brush on one egg white beaten with 1 tablespoon water.

Start your yeast before adding to the rest of the ingredients is a good way to test if you yeast is alive or viable. Sprinkle yeast into one-quarter cup of lukewarm water and 1 tablespoon of flour and a teaspoon of sugar, stir and let allow to rest for 5 minutes. Yeast mixture should be bubbly and foamy if the yeast mixture does not start to bubble within five to ten minutes; your yeast is dead or enervated. Throw away and start over with fresh yeast.

Start your yeast before adding to the rest of the ingredients is a good way to test if you yeast is alive or viable. Sprinkle yeast into one-quarter cup of lukewarm water and 1 tablespoon of flour and a teaspoon of sugar, stir and let allow to rest for 5 minutes. Yeast mixture should be bubbly and foamy if the yeast mixture does not start to bubble within five to ten minutes; your yeast is dead or enervated. Throw away and start over with fresh yeast.

Baking soda and baking powder should be replaced periodically. Check, the expiration dates on the package if it has expired throw it away and purchase fresh.

When baking bread, if tops brown too quickly, cover loaf loosely with foil.

To test for doneness - tap top of loaf lightly with your fingertips. If it sounds hollow and is well browned on top, the bread is ready or test with an instant read thermometer inserted from the bottom or side into middle of loaf, temperature should read 200 – 210 degrees.

Remove loaves from pans immediately so bottoms do not become soggy; cool on wire racks.

If you roll dough out between two sheets of waxed paper, spray some water under the bottom, sheet and it will not slip when rolling.

All ingredients for bread making should be at room temperature. It is important to use the right size pan.

Bread stores in a cool, dry place best. Do not keep bread in the refrigerator, it will go stale more quickly. Bread keeps in the freezer for 3 months if tightly wrapped and you make sure to press out as much air as possible.

Next time you are cooking cabbage, put a heel of bread on top of cabbage before putting the lid on the pot - there will be NO ODOR. The bread has no effect on the cabbage and should be removed after cooking. Works for broccoli and Brussels sprouts too.

A deep or rich color generally indicates the highest food value and flavor in vegetables. For example, the dark green outer leaves of leafy vegetables have more nutrients than the lighter colored inner ones Also; bright orange carrots may provide more vitamin A than paler ones.

Beans are nutritional superstars packed with protein, low in fat. Beans are one of the best sources of complex carbohydrates and dietary fiber. Surprisingly, beans contain more fiber per serving than most other vegetables, fruits, grains or cereals. A diet high in soluble fiber has been linked to lowering cholesterol and maintaining blood sugar levels or body energy.

Ripen green bananas or green tomatoes by wrapping them in a wet dishtowel and placing them in a paper sack.

A squirt of lemon juice in the water when cooking cauliflower will keep the cauliflower from discoloring.

Cook carrots and potatoes and then mash them all together. This gives the potatoes-a light orange color and produces an entirely new flavor.

Sweetened condensed milk and evaporated milk are entirely different products and cannot be used interchangeably in recipes. Sweetened condensed milk .; fresh, whole milk with 60% of the water removed and 45% cane sugar added (sugar acts as a preservative). Evaporated milk is whole milk from which water is removed but no sugar added. Sweetened condensed milk has a much thicker consistency and is great for desserts because it will not get 'sugary' when heated and will not form ice crystals in frozen desserts. In addition, it thickens without heat when combined with an acid such as lemon, orange, pineapple or apple juices.

The key to successful custard preparation is low heat: high heat causes the eggs to curdle, resulting in lumpy, thin mixtures. Either cook custard in a double boiler or if cooking over direct heat, always use a heavy saucepan. Stir the mixture constantly with a whisk. Check thickness by lifting the spoon from custard and holding it for 15 to 20 seconds. If the spoon does not show through mixture, the custard has thickened to the correct consistency.

Too much sugar in a recipe? Add a few drops of lemon juice or vinegar...

Use a pizza cutter to cut bars or bar cookies into nice, smooth squares in half the time...

A few potato slices added to the oil will keep doughnuts from burning...