Tips


        Zap garlic cloves in the mircrowave for 15 seconds and the skin slips right off.


        Sweeten whipped cream with powdered sugar instead of granuated sugar. It will stay fluffy and hold it's shape better


        If you don't have enough batter to fill all of your cupcake tins, pour 1 tablespoon of water into the unfilled spots. This helps preserve the life of your pans.
        To get the most juice out of fresh lemons, bring them to room temperature and roll them under the palm of your hand against the kitchen counter before squeezing.


        Spray your Tupperware with non-stick cooking spray before pouring in tomato based sauces and you'll have no more stains


        If you accidently over-salt a dish, while it is still cooking, drop in a peeled potato. It will absorb the excess salt. Then discard the potato.


        When browning ground beef, put cooked ground meat in a collander and rinse with water after draining off fat, to wash away even more fat


        Slicing meat when it is partially frozen makes it easier to slice it in very thin slices


        Wrap celery in aluminum foil after cleaning and when ready to store in the refrigerator. It will keep for weeks.


        Substitutions

        For 1 T. baking powder use 1/4 tsp. baking soda and 1/2 tsp. cream of tartar

        For 1 C. cake flour use 1 C. minus 2 T. all purpose flour

        For 1 C. self-rising flour use 1 C. all purpose flour and 1/4 tsp. salt and 1 1/2 tsp. baking powder

        For 1 C. biscuit mix use 1 C. flour, 1 1/2 T. baking powder, 1/2 tsp. salt, and 1 T. shortening

        For 1 C. corn syrup use 3/4 C. sugar and 1/4 C. water

        For 1 C. buttermilk use 1 T. lemon juice or 1 T. vinegar plus milk to make 1 C. Stir and let set for 5 minutes

        For 1 square unsweetened chocolate use 3 T. cocoa and 1 T. butter or shortening

        For 1 T. tomato paste use 1 T. Catsup

        For 1 C. tomato puree use 2 T. tomato paste and water to make 1 C.


        Equivalents

        3 tsp.=1 T.

        4 T.=1/4 C

        2 C.=1 pint

        4 C.=1 quart

        4 qts.=1 gallon

        4 pecks=1 bushel

        8 oz. liquid=1 C.

        1 oz. liquid=1 T.

        23 crushed saltine=1 C. crackers crumbs

        15 crushed graham crackers=1 C. crushed graham cracker crumbs

        1 lb. flour=4 C.

        1 lb. shortening=2 C.




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