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Show Makes Cents Dear Readers: Here are a few suggestions to help you prevent wasting food at your house. When oranges or lemons get too old so that the outside is hard and dry, pour boiling water over them and let them stand in it for a few minutes, then refrigerate. Also, you get i more juice from lemons if , you dunk them in hot water before squeezing them. ' It nanliflnupr starts tn 3 2 g 2 j j 5 2 3 3 5 k i i turn brown before you get i it cooked, add a little ; vinegar to the water. Fry a few potato slices in used fat. This removes unwanted flavors and odors. 1 Never throw out stale j bread. Toast and cube it ' for croutons; crumble it c for casseroles; use it for French toast or as an extender for meat loaf or meat balls; make bread , pudding or apple brown betty; make fine crumbs, season with seasoned J salt, and use for breading ) chops, chicken, or fish. J (Use your blender, or roll stale bread with rolling pin in a paper or plastic bag. Strain for very fine crumbs.) Soak wilted lettuce and celery in cold water with a little lemon juice. Revive wilted carrots by soaking in cold water overnight. Grate hardened cheese to use in casseroles or on vegetables. Hardened mar- shmallows soften up nicely if placed in a plastic bag with a few slices of bread. If c&ke sticks to the pan, let it stand for a few minutes on a cold wet cloth. 3 5 x 1 s 3 g :x 2 If you overcook homemade candy so that it's too stiff to beat, add a little milk. If it's un- dercooked, cook it some more or add enough powdered sugar to thicken it. This also applies to frostings. If popcorn doesn't pop, soak kernals in water for a few minutes and try again. Corn pops better if you freeze it for several hours first. If bread dough won't rise because it's too cold, set the pan on a heating pad, or pre-heat oven slightly, turn off, and set pan inside. If oven has a pilot light, it will probably be warm enough from that. In either case, make sure it's warm, not hot as too much heat will kill the yeast. If jelly doesn't set, re heat and add some flavored gelatin, or plain gelatin softened in water. Or use as is for pancake syrup. Never throw out milk or cream because it has soured. Sweeten it with baking soda, two teaspoons per quart. Use in bread, rolls, or biscuits. Dates and raisins that are dry and stuck together will come apart if placed in warm oven for a few minutes. Dry shredded coconut will soften up in cookie or cake batter. If you want it for a garnish, toast on a cookie sheet in the oven. A warm oven will also soften hardened brown sugar. Honey can be liquified and syrup dccrystalized by setting container in hot water. Sprinkle water on stale rolls. Heat in oven in a heavy brown bag. Place hardened cookies in a covered pan. Set a glass of water iaside, but not on cookies. Let stand overnight. If the shell of an egg cracks, break it into a small container with a tight- 'cover. Add a tablespoon of water and refrigerate. Use in scrambled eggs or for baking cakes, etc. |