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Money-Saving
Kitchen Tips
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 If you accidentally over salt a dish
while it's still cooking, drop in a peeled potato, it will absorb
the excess salt.
- Place a slice of bread in hardened
brown sugar to soften.
- To keep marshmallows from turning
hard, store them in the freezer. When thawed, they're like fresh.
- To keep marshmallows from sticking
together in the bag, toss a little powdered sugar into the bag
and mix.
- Wrap celery in aluminum foil
before placing in the refrigerator, it will keep for weeks.
- For maximum flavor and long
life, wrap your prized onions (like Vidalias) individually in
newspaper and store in a cool, dark place.
- Cut a roll of clear plastic
wrap in half to use for individually wrapping brownies, cookies
and other small items. You end up with two narrow rolls of the
perfect size wrap.
- Bread stale? Don't toss it out,
cut it into cubes or process into crumbs; place in a freezer
bag and freeze for later use in recipes.
- Save money by using low-salt
beef, chicken and vegetable bases, available in any supermarket,
to make the broth called for in recipes instead of using canned
broth.
- Use the cooking water of potatoes
meant for mashing, in place of milk, for lighter and fluffier
mashed potatoes! Drain potatoes first and incorporate the liquid
back into the potatoes a little at a time as you mash or whip
them.
- When you don't have cheesecloth,
tie your spices up in a coffee filter for pickling or other uses.
It works just fine!
- Store shelled nuts in the freezer
to retain their freshness.
- Use an ordinary wooden or plastic
clothespin to seal bags of chips, packets of crackers, and cereal-box
liners.
- Bread will stay fresher longer
at room temperature or frozen. It is best not to store bread
in the refrigerator.
- Honey is best stored in a dry
place because it tends to absorb moisture and become granulated.
- Every time the door of the oven
is opened, the oven temperature drops 25 to 30 degrees. Use the
oven window to conserve energy.
- Save all kinds of leftover bread
— bagels, baguettes, biscuits, crackers, rolls, sandwich
bread — and process into very fine crumbs in your food processor
or blender. Store in the freezer in self-sealing plastic bags
to use for stuffings and toppings.
- Don't throw rock-hard dried
raisins or currants away. Instead, reconstitute them by covering
with cold water, bringing to a boil, then removing from the heat
and letting stand for 5 minutes. Drain well before using.
- Make your own superfine sugar
by churning regular granulated sugar in a food processor or blender.
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How-To's & Tips Index
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