Welcome back to Kitchen Tip Tuesday, I will share some tips, tricks and how to’s from some vintage cook and recipe books that I stumbled across in my travels. Now some of these tips and tricks may seem…..well let’s say a little different. However, to some these may be familiar or bring back a memory from a parent or grand parent.
One Ingredient for Another
For 1 square of chocolate…….use 3 or 4 tablespoons cocoa plus 1/2 tablespoon fat
For 1 whole egg (for thickening or baking)…….use 2 egg yolks or 2 tablespoons dried whole egg plus 2 1/2 tablespoons water
For 1 cup of skim milk…….use 4 tablespoons nonfat dry milk plus 1 cup water
For 1 cup of cake flour, for baking…….use 7/8 cup all-purpose flour
Know your Weights and Measures
1 cup Baking Powder = 5 1/2 oz
1 pound Coca = 4 cups ground
1 pound Corn Meal = 3 cups
1 pound Brown Sugar = 2 1/2 cups
Just overall interesting tips
Adding a little milk to water in which cauliflower is cooking, the cauliflower will remain attractively white.
To whiten laces, wash them in sour milk.
When cooking cabbage, place a small tin cup or can half full of vinegar on the stove near the cabbage, and it will absorb all odor from it.
To prevent splashing when frying meat, sprinkle a little salt into the pan before putting the fat in.
I hope you have enjoyed Kitchen Tip Tuesday. I will be back next Tuesday for more vintage tips, tricks, and how to’s. In the mean time…What are your best tips and tricks?
***All of the information gathered for this post was located in recipe books from the “St. John’s Luthren Church, Bellevue, Ohio (1974) and