Comments on: 45 Cooking & Baking Tips: A Collection Of Timeless Wisdom

By: Vintage Pie Making Tips: Timeless Wisdom : TipNut.com

Vintage Pie Making Tips: Timeless Wisdom : TipNut.com — Fri, 27 Mar 2009 12:06:28 +0000

[...] If it is a meringue pie you are making…add four or five marshmallows cut into pieces or 1/2 cup miniature ones, to meringue just before spreading. These marshmallows give both flavor and body to the meringue. The latter is important if pie is to stand for sometime before serving (found on 45 Cooking & Baking Tips). [...]

By: Mashed Potatoes Tip List » TipNut.com

Mashed Potatoes Tip List » TipNut.com — Thu, 13 Nov 2008 16:31:06 +0000

[...] Add a healthy pinch of baking soda along with the milk to help fluff up the potatoes (mentioned in 45 Cooking & Baking Tips). [...]

By: Super Surfing Saturday | Happy to be at Home

Super Surfing Saturday | Happy to be at Home — Sat, 08 Nov 2008 03:45:01 +0000

[...] to feel a little smarter? Visit TipNut.com. There’s a little bit of everything on this wonderful [...]

By: Neala

Neala — Fri, 07 Nov 2008 11:05:23 +0000

To make lettuce crispy and fresh add a teaspoon of sugar to the final rinsing water. Let it stand for about 15 minutes or more … it even revives limp lettuce.

By: Hilary

Hilary — Mon, 01 Sep 2008 15:57:56 +0000

When greasing and “flouring” cake pans, I use chocolate drink mix powder or cocoa instead of flour when making a chocolate or dark cake. I learned this many years ago when the local gas company had cooking demonstrations for junior high kids.

By: Darlene

Darlene — Sat, 19 Jul 2008 10:23:11 +0000

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By: Chef

Chef — Thu, 29 May 2008 18:44:38 +0000

The easiest way to slice pineapple is to first cut the bottom to give you a stable base. Sit it on the cut base. Use the top as a handle and then slice the skin off the sides preferably with a bread knife. Slice into rings and cut the last piece off the top.

By: Slee

Slee — Thu, 29 May 2008 06:33:07 +0000

Save the ends of veggies that you cut off in a plastic bag & store in your freezer, along with any veggies that have become a bit too old to use, but not yet rotten or slimy. Keep adding to it until you have enough for filling half of a large pot. I also add old dried herbs like thyme, rosemary, sage, which previously would have been thrown out.

Put the frozen mass into a pot, cover with water, bring to a boil then reduce to a simmer. Simmer until the liquid reduces to about half.

Use for soups & sauces, and freeze in portions what won’t be used within a week.

Variations can include adding meat bones, chicken & turkey carcasses, and shrimp shells.

By: 32 Household Tips - A Collection Of Timeless Wisdom » TipNut.com

32 Household Tips - A Collection Of Timeless Wisdom » TipNut.com — Wed, 16 Apr 2008 15:17:37 +0000

[...] is the third part of the vintage tip series that started with 45 Cooking & Baking Tips and continued with 35 Kitchen [...]

By: 35 Kitchen Tips - A Collection Of Timeless Wisdom » TipNut.com

35 Kitchen Tips - A Collection Of Timeless Wisdom » TipNut.com — Mon, 07 Apr 2008 12:35:43 +0000

[...] tip list is a continuation of 45 Cooking & Baking Tips – A Collection Of Timeless Wisdom with this collection containing handy Kitchen Tips from the 1950s and [...]