A_ loaf of stale bread can be made quite fresh if dipped quickly into hot milk, and then baked until dry in a hot oven.
Fruit added to a cake should be dredged first in flour to prevent its settling when stirred into the batter.
Salt meats should always be washed well prior to cooking, and then cooked in cold water.
The more gently meat. boils, the more tender and savory it will be.
Meats to roast should be placed in a very hot oven so as to close the pores to keep the juice from escaping.
Eggs half a day old are better for cooking than the fresh-laid ones.
In cake-making always cream the sugar and butter together first, before adding the materials, then add the yolks of the eggs, the liquid (either water or milk), then the flour, which has been—sifted with the baking powder, and, lastly, the egg whites.
Sweet milk will make a cake rich and close; water in the same cake will make it light and delicate.
In nearly all recipes beat the yolks and whites separately.
Always sift the flour before measuring, then add the baking powder and sift it once. or twice more.
A cut lemon may be kept fresh for a long. time if it is laid on piece of waxed paper, cut - side down. Fold the paper over it in such a way as to exclude the air.
A "doubtful" coloured sweater may be successfully washed if the sweater is first soaked in 1-3 pail of lukewarm water to which has been added 3 teaspoons turpentine and a cup of salt.
Text read from the printed page and cleaned; old type leaves the occasional error.