Today’s tips are from The Ladies’ Union Cook Book, published in 1903. These are from the section called “Serviceable Suggestions”.
A spoonful of vinegar put into the water in which meats or fowls are boiled makes them tender.
In boiling custard or anything containing milk, do not salt till removing from the fire, and the milk will not curdle.
When butter is too hard to cream easily, heat the bowl slightly; never warm the butter.
More tips from later in the book:
Salt and vinegar will remove stains from discolored cups, etc. and will clean copper and brass.
Salt thrown on soot or fresh ink on a carpet will help to prevent stain.
A damp cloth dipped in salt will remove eggstains from silver or tea stains from china dishes.
From: http://www.oldfashionedliving.com/
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Posted on May 30th, 2008 by Dee
Filed under: Home and Hearth
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