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When cooking cabbage, place a small tin or cup half full of vinegar on the stove near the cabbage. It will help absorb the odor.
To make shredding of very soft cheese easier, put it in the freezer for 15 minutes.
Don't throw out dried out cheese but grate it for use in casseroles.
To melt chocolate for baking place chocolate squares in a plastic bag; tie & dip into boiling water. When melted, cut a hole in the corner of the bag and squeeze. No mess & less waste.
When you need just a few drops of onion juice for flavor, sprinkle a little salt on a slice of onion; scrape the salted surface with a knife or spoon to obtain the juice.
Unused egg whites can be frozen and used as needed. Make meringue or angel pies with the whites later. Egg whites freeze well and do not need to be defrosted. Egg yolks can be frozen too, but seperately. Eggs cannot be frozen whole.
To get the maximum volume when beating egg whites, have them at room temperature and beat in a deep glass or metal bowl, never plastic. Tip the bowl to determine if whites have reached the proper consistency. The whites will not slide when they have reached the "stiff but not dry" stage called for in recipes.
Use an electric knife to cut angel food cake. It does a smooth job.
Freeze extra fresh parsley in a plastic bag; just snip off sprigs of frozen parsley as needed.
Rinse the saucepan with cold water before making pudding. This helps prevent sticking and scorching.
To chop an onion, peel it, set it up as it grew in the ground, cut in 1/4" slices, not quite to the bottom. Turn the onion and slice again at right angles, as before. Now lay the onion on its side and slice in 1/4" slices all the way through the onion. It is now in even dices.
Tinting coconut-fill a pint jar 1/3 to 1/2 full of coconut. Add a few drops of cake coloring to 1-2 Tablespoons water and add to coconut; cover the jar and shake well to distribute color.
When food boils over in the oven, sprinkle the burned surface with a little salt. This will stop smoke and odor from forming. This causes the juices to burn to a crisp so it can be removed easily.
Rubbing damp salt on dishes in which food has been baked wil remove brown spots.
Honey is easy to measure when the cup or spoon is warmed or oiled.
If the whipping cream looks as though it is not going to whip, add 3 or 4 drops of lemon juice or a bit of gelatin powder to it and it probably will.
To melt chocolate, grease the pan in which it is to be melted.
Dip the spoon in hot water to measure shortening, butter, etc.; the fat will slip out easily.
When creaming butter and sugar together, rinse the bowl with boiling water first, they'll cream much faster.
Sprinkle orange, lemon, lime or pineapple juice on fruits that may turn dark, such as peaches, bananas, apples, etc.
To prevent cookies from scorching on the bottom, use an empty cookie sheet under the one the cookies are on, separated with small balls of aluminum foil. This will allow cookies to bake while shielding them from direct heat.
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