Cooking Tips from an old Cookbook…
1. Chewing gum while peeling onions helps to prevent tears.
2. Cooked onions will stay perfectly whole if you poke a hole through the center of each one with a metal skewer before cooking.
3. Soak potatoes in salt water for 20 minutes before baking them and they will bake more rapidly.
4. Never salt turnips while they’re cooking. It exacts their sweetness and puts them in the cowfeed class.
5. Add a teaspoon of sugar to each quart of water when boiling corn-on-the-cob. This improves the flavor.
6. Sweet potatoes will not turn dark if put in salted water immediately after peeling, using 5 teaspoons salt to 1 quart of water.
7. If you keep the candles for the birthday cake, in the icebox for a day before using, they will burn slowly and evenly.
8. Fresh tomatoes will keep longer if placed with stems down.
9. To freshen vegetables add a little vinegar to the water when washing them./
10. To remove the skins from carrots easily, drop into boiling water and let stand for a few minutes.
Vinegar of the Four Thieves was a recipe that was known for its antibacterial, antiviral, antiseptic and antifungal properties for years. It was even used to cure the Bubonic Plague. See Thomas Jefferson’s recipe in VINEGAR OF THE FOUR THIEVES: Recipes & curious tips from the past