Old-fashioned and some not so old-fashioned recipes and tips.
A lot of
old recipes did not give exact quantities but relied on everyone knowing
what a pinch, smidgeon and dollop were. It was also assumed that everyone
knew what a hot oven or moderate oven meant.
I will try to explain the vague references in the recipes where I can.
For some new recipes, see
Janelle Seavey's Companion Planting articles
Here is a tip from an old New England family:
"If the vegetable grows above the ground, do not cover the pot when
(Vegetables such as cauliflower, broccoli, beans or peas.)
"If the vegetable grows under the ground, cover the pot when cooking
(Potatoes, beets, parsnips or onions.)
Anyone know why?
When you buy bacon and only plan to use 2 or 3 slices at a time, roll them
together and fasten with a tooth pick and put in Zip Lock bag in freezer,
then you only take out one roll. We don't use a whole lot of bacon, but
this is nice when you need 2 or 3 slices to top baked beans or spinach.
Lettuce will keep 3-4 times longer in the refrigerator if you will wrap it
in paper towels and then put it into a plastic produce bag. If your grocer
has paper towels available, wrap it at the grocery store. This also helps
other vegetables such as green onions, cucumbers, etc.
Remove outer plastic wrapper. Wrap cheese completely in paper towel. Store
in zip-lock type bag. Separating the cheese from the plastic helps keep it
free of mold longer.
After removing husk and as many silks as you can, twist cob gently in your
hands under cold running water. This will remove almost all the remaining
If you are only going to use part of an onion, cut off what you want to
use from the top stem portion and peel just this part. Leave the skin and
root end attached to the piece you want to store. Store in zip-lock type
bag or glass jar in refrigerator. This keeps the onion from drying out
although you may need to remove a very thin slice from the cut surface
before using if it is stored for several days.
When eggs are cooked, remove from hot water, crack and let them sit in
cold water for a few minutes. Gently rub egg between your hands to finish
cracking. Shell should come off easily. (I just dump the eggs out of the
hot water into the sink then throw them back into the pan hard enough to
crack them and run cold water over them.)