Grandma Rosie's Texas Home
• Tue 6 Jan 2009 - Handy Substitute Recipes For Baking
Handy Substitute Recipes For Baking
• Cake Flour Recipe:
If you're running short on cake flour and need it now, here's a tip
for making your own: Add two level tablespoons of cornstarch to a
one-cup measuring cup, then fill with bread flour. Sift three times
then use as needed.
• Self-Rising Flour Recipe:
In a one-cup measure, place 1 1/2 tsp baking powder and 1/2 tsp salt,
then fill to top with flour. Mix well and store in an airtight
container if not used right away.
• Half And Half Cream Substitute:
In a one-cup measure, place 3 Tablespoons + 1 1/2 teaspoons of melted
butter. Top up the cup with whole milk. You can also use an equal
measure of evaporated milk as a half and half-cream substitute.
• Buttermilk Substitute:
You can substitute 1 cup of buttermilk with the following quick
recipe–In a one cup measuring cup, add 1 TBS of vinegar or lemon
juice, then top up the rest of the measuring cup with milk. Set aside
for 5 minutes, stir, then use as buttermilk in the recipe.
• Graham Cracker Crumb Crust Substitute:
In a pinch, you can use crushed corn flakes in place of graham cracker
crumbs. Recipe for crust: 2 cups crushed corn flakes*, 1/3 cup melted
butter, 2 TBS sugar. Gradually add the melted butter to the crushed
corn flakes and sugar. Mix well and press into pie plate (8″ or 9″).
Bake at 350° for 10 minutes. *Use the non-frosted corn flakes.
• Chocolate Squares Substitute:
3/4 cup unsweetened cocoa & 1/4 cup melted Crisco (Substitution for 4
ounces unsweetened chocolate squares).
Baking Powder Substitutes
•Try 1/4 tsp baking soda & 1/2 tsp cream of tartar to substitute for 1
tsp baking powder.
•1/2 tsp baking soda per 1 cup of buttermilk (substitute for 2 tsp
baking powder–use buttermilk already called for in recipe).
•1/2 tsp baking soda per 1 cup of sour milk (or use 1 cup milk soured
with 1 TBS vinegar or lemon juice; use milk already called for in
recipe)–substitute for 2 tsp baking powder
•1 cup of milk with 1 3/4 tsp cream of tartar, add 1/2 tsp baking
soda–substitute for 2 tsp baking powder (use milk already required in
recipe)
•1/2 tsp baking soda per 1 cup of molasses (use molasses already
called for in recipe)–substitute for 2 tsp baking powder
Kitchen Tidbits:
•1 stick of butter = 1/2 cup
•1 cup of whipping cream = 2 cups whipped
•1 cup uncooked rice = 3 1/2 cups cooked
•1 envelope Gelatin = 4 leaves = 1/4 ounce
•1 pkg. yeast = 2 1/4 teaspoons active dry yeast
|
Comments (3) :: Post A Comment! :: Permanent Link
|
• Sat 3 Jan 2009 - Seasoning Cast Iron
Seasoning Cast Iron
Seasoned Cast Iron can be considered the "grandfather" to today's "nonstick" cookware. Cast Iron Cookware must be seasoned properly and it will last a life time.
New Pans
Heat the oven to 250F to 300F. Coat the pan with lard or bacon grease. Don't use a liquid vegetable oil because it will leave a sticky surface and the pan will not be properly seasoned. Put the pan in the oven. In 15 minutes, remove the pan and pour out any excess grease. Place the pan back in the oven and bake for 2 hours. Repeating this process several times is recommended as it will help create a stronger "seasoning" bond. Also, when you put the pan into service, it is recommended to use it initially for foods high in fat, such as bacon or foods cooked with fat, because the grease from these foods will help strengthen the seasoning.
Pans that need Reseasoning
If the pan was not seasoned properly or a portion of the seasoning wore off and food sticks to the surface or there is rust, then it should be properly cleaned and reseasoned. Remove any food residue by cleaning the pan thoroughly with hot water and a scouring pad. Heating the pan first to a temperature that is still safe to touch helps open the pores of the metal and makes it easier to clean. Dry the pan immediately with dish towel or paper towel. Season the pan as outlined above.
Caring for Cast Iron Cookware
Seasoning a cast iron pan is a natural way of creating nonstick cookware. And, like you cook and clean the modern nonstick cookware with special care to avoid scratching the surface, your cast iron cookware wants some special attention too. Clean the cookware while it is still hot by rinsing with hot water and scraping when necessary. Do not use a scouring pad or detergent as they will break down the pan's seasoning. Never store food in the cast iron pan as the acid in the food will breakdown the seasoning and the food will take on a metallic flavor. Store your cast iron cookware with the lids off, especially in humid weather, because if covered, moisture can build up and cause rust. Should rust appear, the pan should be reseasoned. When you purchase cast iron cookware, they are medium gray in color, but after usage, they start turning darker. This is normal and should be expected. |
Comments (1) :: Post A Comment! :: Permanent Link
|
• Tue 21 Oct 2008 - 15 Kitchen Tip Quickies...from TIPNUT
Here’s a handy list of kitchen tips sent in by readers over the last few weeks.
Each of these were selected because of their usefulness and I’ve included the name of the person who submitted them beside each tip (thank you!).
15 Kitchen Tip Quickies
- Whole tomatoes can be washed and frozen in containers or plastic bags. When you are ready to use simply thaw and the skin will slip right off and they are ready to be used in cooking. (Norma)
- When you get a good price on lemons, make big batches of fresh lemon juice at once. Freeze in measured 1/4 cup amounts so you can just take out the freezer bag or container to thaw when a recipe calls for lemon juice. You can also pour juice in muffin tins, freeze, then take them out and freeze in freezer bags. Make sure to freeze in measured amounts. (Sherry)
- Next time you make meatballs, try this tip: roll meat mixture into a log then slice off even sized meatballs. Time saver! (Jennifer)
- Perfect tiny meatballs tip: Use a melon baller. (Lisa)
- Buy fresh chicken breasts in bulk then wrap individually before freezing in large freezer bags. You’ll be able to grab the exact amount of chicken breasts you need without having to pry them apart. (Cami)
- Keep a roll of painters tape handy in the kitchen, it’s great to seal bags and such, re-sticks over and over (even stays sticky in the freezer). (Elizabeth)
- Line refrigerator metal racks with large washable placemats, they catch all the spills and wipe up easily. (Helen)
- Use a piece of bread with butter or oil to grease your casserole dishes easily. (Carol)
- Wrap fresh herbs in slightly damp paper towels then seal in an airtight plastic bag and store in the refrigerator, these will keep fresh for a long time! (Brenda)
- Try cooking vegetables in chicken or beef broth instead of water, delicious! (Kim)
- Keep wooden chopsticks in the pantry canisters, use them to level off measurements for cups of flour or sugar. (Shannon)
- Freeze wedges of lemons and limes then plop into glasses of water or iced tea. Good way to prevent the fruit from going to waste! Make sure to wash the outside of the fruit first before freezing. (Steve)
- Freshen up dish racks by occasionally scrubbing them with a paste of baking soda and water. Removes stains and odors. (Dawn)
- Place cookie cutter shapes on top of frosted cakes or cupcakes then drizzle candy sprinkles or colored coconut inside the shapes, remove cookie cutters and you have an original cake decoration done oh so simply! (Katy Lyn)
- Save time on baked potatoes by first boiling them for 15 minutes to pre-cook. Then put them in a preheated oven to finish cooking. (Jody)
The tips were too small to post individually, but too good to not be shared so I waited until I had enough for a full list. Thanks so much for sharing these with Tipnut readers! If you’d like to share your favorite tips, please send it in by using the contact form.
More Kitchen Tips:
|
Comments (0) :: Post A Comment! :: Permanent Link
|
• Mon 18 Aug 2008 - 10 Easy Organizing Tricks For The Kitchen
• Fri 15 Aug 2008 - Vegetable Storage - How to store vegetables
Learn how to properly select and store vegetables for maximum shelf life, including refrigeration and freezing techniques. Lots of good advice at this link.  |
Comments (1) :: Post A Comment! :: Permanent Link
|
• Tue 25 Mar 2008 - Here is a great tip for canners
This came from a canning group I am on. Very good tip for those of us on well water or any hard water. 
" I discovered a wonderful trick to keep the jars from being limed up (actually a friend discovered it, told me about it, and I tried it!)..
Anyway, we have such hard water that the outside of the jars get really limed up when pressure canning. She said to add a cup of vinegar to the water and that keeps it from happening. and it does!!
Thought I'd share this wonderful tip in case anyone else has problems with lime on jars! "
|
Comments (0) :: Post A Comment! :: Permanent Link
|
• Mon 3 Mar 2008 - "Chocolate, Bitter, Sweet or Powdered Equivalents & Emergency Recipe Substitutions"

"Chocolate, Bitter, Sweet or Powdered Equivalents & Emergency Recipe Substitutions"
It is always a good time to make something with chocolate. When the mood seizes you, discovering you haven't got a crucial ingredient can ruin the mood. Knowing its "equivalent" or substitution can save the day.
Chocolate is made from the bean of the tropical cacao tree. In its purest baking form chocolate comes powdered, is usually sold in tins and is called cocoa.
There are two types of cocoa in this world; regular cocoa and Dutch cocoa. Dutch cocoa, or alkalized cocoa has reduced the natural acidity of the cocoa bean resulting in a darker, mellower, more chocolaty cocoa powder. For the most part, these can be used interchangeably.
Cocoa powder is not to be confused with those packaged hot cocoa drink mixes, which don't work well in recipes.
Sugar and fat are usually added to cocoa powder for sweetening and consistency and cake! In our kitchens, fat can be in the form of cocoa butter, margarine, butter, vegetable shortening or vegetable oil. Sugars, either powdered or granulated add sweetness and also add to consistency. Powdered sugar will be smoother.
Once we understand the basics of chocolate it makes substituting ingredients much easier. Here are some more definitions and equivalents.
Cocoa: Powdered, chocolate in its most basic form (beyond the bean).
Baking Chocolate: Generally sold in bars and measured in squares of 1 ounce each. Normally has some fat but no sugar content.
Semi-Sweet Chocolate: Sold in chips or bars. Normally has some fat plus a small amount of sugar.
1 square (1 oz) of baking chocolate = 3 tablespoons cocoa + 1 tablespoon butter or margarine
1 cup (or one 6 oz package) of semisweet chocolate = 6 tablespoons cocoa + 7 tablespoons granulated sugar + 1/4 cup shortening
1 cup (or one 6 oz package) of semisweet chocolate = 6 oz or (6 squares) of semi-sweet chocolate |
Comments (0) :: Post A Comment! :: Permanent Link
|
• Fri 22 Feb 2008 - Here is a great tool for conversions.....
• Wed 20 Feb 2008 - Add a Self-Cleaning Feature to Your Indoor Grill ..From The Everyday Cheapskate
| Add a Self-Cleaning Feature to Your Indoor Grill Mary Hunt
If you find yourself not using some of your kitchen appliances because they are such a pain in the neck to clean (George Foreman, can you hear me?), today I have some good news for you and George, too. One clever reader has come up with a way to add a self-cleaning feature to your indoor grill.
GRILL CLEANUP. I just discovered the best way to clean a George Foreman Grill. After removing the grilled food, unplug the grill. While the grill is still hot, place several wet paper towels on the grill surface, and close the lid. Leave the wet towels in the grill while you enjoy your meal. When you're done, open the cooled grill, and use the wet towels to wipe the grill clean. The steam from the wet towels releases the cooking residue, and it takes no time to wipe the grill.
|
Comments (0) :: Post A Comment! :: Permanent Link
|
• Thu 7 Feb 2008 - How to Cook Vegetables ..from HOW STUFF WORK
|
by the editors of Easy Home Cooking Magazine
Inside This Article
1.
Cooking Vegetables
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
25.
26.
Cooking Vegetables
Preparation may not be the most exciting aspect of cooking vegetables, but learning the correct techniques can make a big difference not only in the appearance of the food or the final results, but also in efficiency. Good technique can keep a beginning cook from getting frustrated and help an experienced cook more thoroughly enjoy time spent in the kitchen.
In the following sections, we offer step-by-step instructions for preparing and cooking vegetables. With a little practice, you'll soon be chopping, dicing, seeding, and zesting like a pro. We'll start with how to cook artichokes on the next page.
Not what you're looking for? Try these:
- Vegetable Recipes: Both tasty and good for you, vegetables are a great vehicle to try out new seasonings and cooking methods. Find plenty of ideas on our Vegetable Recipes page.
- Grilling Vegetables: Grilling vegetables is not only easy but it also produces a rich tasting, healthy treat. Learn how to grill vegetables in this article.
- Cooking: Learn the ins and outs of some basic cooking techniques in this helpful article.
|
Comments (0) :: Post A Comment! :: Permanent Link
|
• Fri 1 Feb 2008 - Mason Jar Blender Tip
• Fri 18 Jan 2008 - Seasoning Cast Iron
I love my cast iron. I have to watch DH though. He likes to help wash the dishes for me. I have found him putting my cast iron in the dishwasher!
Seasoning Cast Iron
Cast Iron Cookware must be seasoned properly and it will last a life-time. New Pans
- Heat the oven to 250o - 300o
- Coat the pan with lard or bacon grease. Don't use a liquid vegetable oil because it will leave a sticky surface and the pan will not be properly seasoned.
- Put the pan in the oven. In 15 minutes, remove the pan & pour out any excess grease. Place the pan back in the oven and bake for 2 hours.
Repeating this process several times is recommended as it will help create a stronger "seasoning" bond.
Also, when you put the pan into service, it is recommended to use it initially for foods high in fat, such as bacon or foods cooked with fat, because the grease from these foods will help strengthen the seasoning.
Pans needing Re-Seasoning
If the pan was not seasoned properly or a portion of the seasoning wore off and food sticks to the surface or there is rust, then it should be properly cleaned and re-seasoned.
- Remove any food residue by cleaning the pan thoroughly with hot water and a scouring pad. I understand that heating the pan first to a temperature that is still safe to touch helps open the pores of the metal and makes it easier to clean.
- Dry the pan immediately with dish towel or paper towel.
- Season the pan as outlined above.
Caring for Cast Iron Cookware
Seasoning a cast iron pan is a natural way of creating non-stick cookware. And, like you cook and clean the modern non-stick cookware with special care to avoid scratching the surface, your cast iron cookware wants some special attention too.
- Clean the cookware while it is still hot by rinsing with hot water and scraping when necessary. Do not use a scouring pad or soap (detergent) as they will break down the pan's seasoning.
- Never store food in the cast iron pan as the acid in the food will breakdown the seasoning and the food will take on a metallic flavor.
- Store your cast iron cookware with the lids off, especially in humid weather, because if covered, moisture can build up and cause rust. Should rust appear, the pan should be re-seasoned.
When you purchase cast iron cookware, they are medium gray in color, but after usage, they start turning darker. (My pans are very black in color.) This is normal and should be expected. |
Comments (1) :: Post A Comment! :: Permanent Link
|
• Thu 17 Jan 2008 - Pot Lid Taming Options:..from TIPNUT
Pot Lid Taming Options:
- Use the spring-tension curtain rods! Run them front-to-back in the drawer to make dividers.
- If your drawer is deep enough for the lid to be stored standing up on its edge, buy 1/2″ dowling. Cut the length of the inside of your drawer, front to back, plus 1/2 inch. Measure the thickness of the lid(s). Add 1/8″. Drill 1/4″ deep holes (that are a hair over 1/2″ diameter) on the front and back of the drawer. These holes should be the thickness-of-lid-plus-1/8″ from the side. Pop dowel into holes. Presto….a lid-holding-rod on the side.
These two techniques also work great in all skinny cabinets that you use to store cookie sheets and cutting boards…..
Enjoy! |
Comments (0) :: Post A Comment! :: Permanent Link
|
• Wed 16 Jan 2008 - Food Storage Tips from How Things Work
• Sun 13 Jan 2008 - What Makes a Pound?
What Makes a Pound?
2 c Fat: butter, margarine, grease
2 c Sugar
5 1/2 c powdered sugar
2 1/4 c brown sugar (firmly packed)
4 c sifted all purpose flour
4 3/4 c sifted cake flour
4 sticks butter or margarine
|
Comments (0) :: Post A Comment! :: Permanent Link
|
• Fri 11 Jan 2008 - How To Make Your Own Brown Sugar
Here are some recipes and tips for making your own brown sugar, perfect to use when you’re in a pinch or you may find you want to use it all the time rather than store bought.
Mix ingredients together well with a fork or with your hands. Store in an airtight container or sealed plastic bag.
Recipe #1 (makes 1 cup)
1 cup Sugar (white)
1 TBS Molasses (for light brown) or
2 TBS Molasses (for dark brown)
Recipe #2 (makes 3 cups)
3 cups Sugar (white)
1/4 cup Molasses
Recipe #3 (makes 9 pounds)
9 lbs Sugar (white granulated)
1 lb Molasses
Tips:
- Try different varieties and measurements of molasses to see what you like best.
- The darker the color of the brown sugar the stronger the flavor.
|
Comments (0) :: Post A Comment! :: Permanent Link
|
• Fri 11 Jan 2008 - 10 Ways To Soften Hard Brown Sugar
It happens to the best of us: rock hard brown sugar. How to soften it? Ten easy tips below:
- Place the brown sugar in an airtight container with a slice of fresh bread placed on top. Seal and leave overnight. It should be soft and fresh again in the morning, if not just let it sit another day or two.
- Sprinkle a few drops of water over the chunk of hardened sugar, place in a plastic bag, seal, and let sit for a couple days.
- Place brown sugar in an open container, then top with a moistened cloth (paper towel works too). Let sit overnight.
- Place the hardened sugar in an airtight container with a few apple slices. This should soften the sugar within the next day or two. Remove apple slices once sugar is soft again.
- Use foil or plastic wrap to cover the top of the sugar. Then set a dampened sheet of paper towel (not dripping wet) on top of the foil. Place in an airtight container and seal. Let sit overnight or a few days as needed. Remove foil and paper towel once the towel is dry and sugar is fresh again.
- Buy a clay disc or if you have a pottery piece on hand (from a broken clay pot, etc.), set it in water for about 30 minutes. Dry the piece so it isn’t dripping wet. Put the clay piece in a container with the sugar and seal. Check after a few days. Keep the piece in with your sugar for months if you’d like–will keep it soft.
- Quick Tip #1: Need the sugar soft now? Put the brown sugar in a container and place in the microwave with a small bowl full of water beside it. Microwave for about 1 minute–check. If it’s still hard, try for another 30 seconds. You can keep doing this until the sugar is soft, but watch that you don’t melt the sugar.
- Quick Tip #2: Place the hardened sugar in a baking pan and set in oven (temperature at about 250° F). Check after 5 minutes. If still not soft, continue checking every few minutes until it’s soft and ready to use.
- Quick Tip #3: Place the brown sugar chunk in a microwave safe plastic bag. Take a square of paper towel and moisten with water (not dripping wet–wring out excess). Place the wet paper towel in the bag with the sugar and seal. Place in the microwave for approximately 20 seconds. If still not soft, microwave for a few seconds more, repeating until the sugar is ready to use. Be careful not to melt the sugar.
- Quick Tip #4: Stick chunks of the brown sugar in a food processor or blender and chop/pulse until useable.
For best results, make sure to store brown sugar in a sealed, airtight container. A clay disc kept in the container can keep it soft for months (see tip above for clay disc).
Brown sugar can also be stored in the freezer and thawed a few hours before using
From TipNut
|
Comments (0) :: Post A Comment! :: Permanent Link
|
• Thu 10 Jan 2008 - Honey In Your Kitchen
Cooking with honey will bring a wealth of different flavors to your food. Also, because honey is hygroscopic (it attracts and holds moisture) it helps baked goods keep from drying out. Here are some tips for getting the most from your honey:
-
Keep honey in a glass jar in a temperature-stable cupboard. Changes in temperature won't spoil honey but may effect its texture. As long as other foods don't get into the jar, honey is remarkably long-lived and will not go bad.
-
Honey crystallizes naturally over time; some kinds more than others. You can use honey as a spread, or simply re-liquify it by setting the jar in a bowl or sink of warm water.
-
When a recipe calls for oil and honey, measure the oil first — the honey will leave the measure easily without any waste.
-
A 12 ounce jar of honey (by weight) equals a standard measuring cup (8 ounces by volume).
-
Honey is 25% sweeter than sugar, so when substituting, reduce the sweetening by 1/4 and reduce the liquid in the recipe 25% also, to account for the added moisture in the honey.
-
Add 1/2 teaspoon of baking soda to baked goods for each cup of honey used.
-
Reduce the oven temperature by 25°F, or watch closely when baking with honey — it causes foods to brown more quickly.
-
Blend honey with butter and grated lemon or orange zest for a luxurious toast topping.
-
Mix a spoonful of honey with white wine or sherry vinegar for a sweet-tart accent in salads and sauces.
-
Honey should not be given to children under 12 months, to avoid the potential risk of infant botulism.
|
Comments (0) :: Post A Comment! :: Permanent Link
|
• Wed 9 Jan 2008 - Cooking Terms
I found this at How Stuff Works . Thought it might be helpful. 
Al dente: Often found in pasta recipes. It means to cook the pasta just until it's done, not soft or overcooked.
Au gratin: Refers to a baked dish, such as a casserole, topped with cheese or bread crumbs, then browned on top, either in the oven or under a broiler.
Baste: Spooning or brushing food with a liquid -- such as butter, broth, or the cooking liquid -- to help the food stay moist during cooking.
Blanch: Placing food briefly in boiling water and then plunging into cold water to halt cooking. Blanching loosens the skins of fruits and vegetables to help peel them more easily.
Braise: Slowly cooking browned foods in a small amount of liquid in a tightly covered pot.
Butterfly: Splitting meat, poultry, or fish in half horizontally without cutting all the way through. When spread open, the flat piece looks like a butterfly.
Caramelize: Melting and cooking sugar over low heat until it browns. "Caramelization" also refers to the browning that occurs during cooking.
Chiffonade: Thinly sliced strips or shreds of vegetables or herbs.
Cream: Rapidly mixing one or more ingredients with a spoon or mixer until smooth and creamy. When you cream butter or other fats, the mixture also becomes fluffy because air is incorporated during the rapid mixing process.
Curdle: Separation of a mixture into a liquid with solid particles. For example, soured milk curdles.
Deglaze: Adding a liquid to a pan in which food has been browned, and heating it to loosen the cooked food particles. This liquid is usually thickened to make a flavorful sauce.
Dredge: Coating a food lightly with flour, bread crumbs, or cornmeal.
French: Cutting a meat or vegetable lengthwise into very thin strips.
Julienne: To cut a fruit or vegetable into matchstick strips about 2 inches long.
Mince: Cutting food into very fine pieces.
Reduce: Boiling a liquid in an uncovered pot or pan to evaporate some of the liquid. This reduces the volume, concentrates the flavor, and thickens the mixture.
Sauté: Cooking and stirring a food in a small amount of fat over direct heat.
Score: To make shallow cuts in the surface of a food just before cooking or baking.
Sear: Using high heat to quickly brown the surface of a food to seal in the juices. Foods can be seared in a very hot pan or under the broiler.
Simmer: Slowly cooking food in a liquid just below the boiling point. Tiny bubbles may break the surface.
Steep: Soaking dry ingredients in a hot liquid to infuse it with flavor and color, as with tea or coffee.
Sweat: Cooking food over low heat in a small amount of fat in a covered pot or pan so it cooks in its own juices until soft but not browned.
Zest: The peel or colored part of citrus fruit skin, which contains flavorful oils. (The white pith is not part of the zest, and has a bitter taste.)
For more tips on cooking and cooking techniques, see:
|
Comments (1) :: Post A Comment! :: Permanent Link
|
• Thu 3 Jan 2008 - Vinegar Uses
Check out this website!
Vinegar Uses
Kill Bacteria in Meats.
Marinating meat in Vinegar kills bacteria and tenderizes the meat.
Use one-quarter cup vinegar for a two to three pound roast, marinate
overnight, then cook without draining or rinsing the meat. Add herbs
to the vinegar when marinating as desired.
Dissolve Warts.
Mix one part Apple Cider Vinegar to one part glycerin into a lotion
and apply daily to warts until they dissolve.
Stains
Remove stubborn stains from furniture upholstery and clothes. Apply
White Vinegar directly to the stain, then wash as directed by the
manufacturer's instructions.
Grow Beautiful Azaleas and Blueberries
Occasionally water plants with a mixture of two tablespoons White
Vinegar to one quart water. Azaleas & blueberries love acidic soil.
Relieve Arthritis.
Before each meal, drink a glass of water containing two teaspoons
Apple Cider Vinegar. Give this folk remedy at least three weeks to
start working.
Kill unwanted Grass.
Pour White Vinegar in crevices and between bricks.
Remove Corns.
Make a poultice of one crumbled piece of bread soaked in one-quarter
cup Vinegar. Let poultice sit for one-half hour, then apply to the
corn and tape in place overnight. If corn does not peel off by
morning, reapply the poultice for several consecutive nights.
Washing Machine
Clean the hoses and unclog soap scum from a washing machine. Once a
month pour one cup of White Vinegar into the washing machine and run
the machine through a normal cycle, without clothes.
Cure an Upset Stomach.
Drink two teaspoons Apple Cider Vinegar in one cup water to soothe an
upset stomach.
Kill Germs on Bathroom fixtures.
Use one part Vinegar to one part water in a spray bottle. Spray the
bathroom fixtures and floor, then wipe clean. Clean soap scum,
mildew, and grime from bathtub, tile, and shower. Simply wipe the
surface with Vinegar and rinse with water.
Deodorize the Air.
Vinegar is a natural air freshener when sprayed in a room.
Relieve Itching.
Use a cotton ball to dab mosquito and other bug bites with Vinegar
straight from the bottle.
Lime Deposits
Clean lime deposits and calcium sludge from an automatic drip coffee
maker. Once a month fill the reservoir with White Vinegar and run
through the brew cycle. Rinse thoroughly with two cycles of cold
water.
Relieve a Sore Throat.
Put two teaspoons of Vinegar in your humidifier.
Gargle 1/2 vinegar 1/2 water.
Soothe Sunburn Pain.
Apply undiluted Vinegar to the burn.
Clean food-Stained Pots and Pans.
Fill the pots and pans with White Vinegar and let stand for thirty
minutes. Then rinse in hot, soapy water.
Clean Rust from Tools, Bolts, and Spigots.
Soak the rusted tool, bolt, or spigot in undiluted White Vinegar
overnight.
Prevent Bright colored Clothes from Fading. Before putting the
article in the washing machine, soak it in White Vinegar for ten
minutes.
Keep a Garbage Disposal clean and smelling fresh. Mix one cup of
Vinegar in enough water to fill an ice cube tray, freeze the mixture,
grind the cubes through the disposal, and flush with cold water.
Clean a Toilet Bowl.
Pour in one cup of White Vinegar, let it stand for five minutes, and
flush.
Clean Dentures.
Soak dentures overnight in White Vinegar, then brush away tartar with
a toothbrush.
Remove Perspiration Stains from Clothes. Apply one part White
Vinegar to four parts water, then rinse.
Cigarette smoke?
Deodorize a room filled with cigarette smoke or paint fumes. Place a
small bowl of White Vinegar in the room.
Cure the Hiccups.
Mix one teaspoon Apple Cider Vinegar in one cup of warm water, and
drink.
Eliminate Odors from used jars.
Rinse peanut butter and mayonnaise jars with White Vinegar.
Condition Dry Hair.
Shampoo, then rinse hair with a mixture of one cup Apple Cider
Vinegar and two cups water. Vinegar adds highlights to brunette hair,
restores the acid mantel, and removes soap film and sebum oil.
Clean Mineral Deposits from a Steam Iron.
Fill the water tank with White Vinegar. Turn the iron to the steam
setting and steam-iron a soft utility rag to clean the steam ports.
Repeat the process with water, then thoroughly rinse out the inside
of your iron.
Remove light scorch marks from Fabrics.
Rub lightly with White Vinegar, then wipe with a clean cloth.
Repel Ants.
Use a spray bottle or mister filled with a solution of equal parts
Vinegar and water around door jambs, window sills, water pipes, and
foundation cracks.
Keep Drains Open.
Pour one-half box of old baking soda down the drain followed by one
cup White Vinegar. When the bubbling stops, run the hot water.
Prolong and Brighten Propane Lanterns.
Soak new wicks for several hours in White Vinegar and let them dry
before inserting. Propane lanterns will burn longer and brighter on
the same amount of fuel.
Remove Decals or Bumper Stickers.
Soak a cloth in Vinegar and cover the decal or bumper sticker for
several minutes until the vinegar soaks in. The decals and bumper
stickers should peel off easily.
Deodorize a Wool Sweater.
Wash sweater, then rinse in equal parts Vinegar and water to remove
odor.
Prevent lint from Clinging to Clothes.
Add one cup Vinegar to each wash load.
Prevent Ice
Prevent ice from forming on a car windshield overnight. Coat the
window with a solution of three parts White or Apple Cider Vinegar to
one part water.
Prolong the Life of Flowers in a Vase.
Add two tablespoons of White Vinegar plus three tablespoons of sugar
per quart of warm water. Stems should be in three to four inches of
water.
Prevent Cracked hard-boiled Eggs.
Add two tablespoons of White Vinegar per quart of water before
boiling to prevent the eggs from cracking. The egg shells will also
peel off faster and easier.
Clean Windows.
Use undiluted Vinegar in a spray bottle. Dry with a soft cloth.
Eliminate Unpleasant Cooking Odors in the Kitchen.
Boil one tablespoon of White Vinegar with one cup of water.
Remove Wallpaper.
Mix equal parts Vinegar and hot water. Use a paint roller to wet the
paper thoroughly with the mixture. Repeat. Paper should peal off in
sheets.
Eliminate Animal Urine Stains from Carpet.
Blot up urine, flush several times with lukewarm water, then apply a
mixture of equal parts White Vinegar and cool water. Blot up, rinse,
and let dry.
Relieve a Cold.
Mix one-quarter cup Apple Cider Vinegar with one-quarter cup honey.
Take one tablespoon six to eight times daily.
Deodorize a Stale Lunch Box.
Soak a paper napkin in Vinegar and leave it inside the closed lunch
box overnight.
Prevent Soapy film on Glassware.
Place a cup of White Vinegar on the bottom rack of your dishwasher,
run for five minutes, then run though the full cycle. A cup of white
vinegar run through the entire cycle once a month will also reduce
soap scum on the inner workings.
Unclog a Shower Head.
Unscrew the shower head, remove the rubber washer, place the head in
a pot filled with equal parts Vinegar and water, bring to a boil,
then simmer for five minutes.
|
Comments (0) :: Post A Comment! :: Permanent Link
|
|