General Household Aints ™
Ou Uses of Vinegar

THE USE OF VINEGAR IN COOKING

String Beans. Add 1 tsp. white vinegar to

water in which string beans are boiled.

a them more tender and does not spoil
vor.

Asparagus. Time for boiling asparagus to
can, can be reduced from three hours to
1% hours, if two tbsp. white vinegar are
added to every quart of water.

Potatoes will not turn black when boiled if
vinegar is added to the water.

Cabbage. Odor of boiling cabbage can be
prevented if white vinegar is added to the
water.

Onions. Odor in cooking can be prevented
by permitting a tin cup of vinegar to boil on
the stove while they are being cooked. Also
odor of onions or fish can be removed quickly
from pans in which they are cooked by
immediately putting a little white vinegar in
same and standing over fire for a few minutes.

Cleaning Greens. Add white vinegar to the
water and let greens remain in same. All
insects will come to the surface.

Fresh Meats that must be kept for a few
days before cooking should be washed with
a mixture of white vinegar and water. Then
cover with finely chopped onions.

Though Meat can be made tender by allow-
ing to lie in white vinegar slightly diluted
with water for a few minutes. Add a little
cider vinegar to the water when cooking
fowl, to make it tender.

Boiled Ham is improved in flavor by adding
14 cup cider vinegar to the water.

Cracked Eggs can be boiled without the
white running out if white vinegar is added
to the water.

Poached Eggs will hold firm if white vinegar
is added to the water in which they are cooked.

Sweet Milk Soured immediately by adding
two teaspoons full of apple vinegar.

Egg Substitute. One tsp. vinegar and 1 tsp.
soda dissolved when making a cake will take
the place of an egg.

Catsup and Chili Sauce will notform mould
if a little space is left at the top of the bottle
and filled with vinegar.

Fresh Eggs will keep fresh quite a while if
pure white vinegar is rubbed on them.

Pie Crust will be flaky if a little white
vinegar is used.

Liver Gravy is much improved by adding
good white vinegar.

Cake Frosting will not become sugary if
white vinegar is added.

Candy will not turn to sugar if white vinegar
is added when boiling.

To Fry Doughnuts. To prevent them from
tasting of the fat, put a little cider vinegar
in the fat.

To Boil Fish. A little white vinegar added
to the water in which you are boiling fish
will make the fish firmer and whiter.

Mutton. Wash mutton before baking with
i vinegar. It will greatly improve the
vor.

Chicken. When chickens are old and tough
they make just as good eating if properly
cooked. 1 tbsp. white vinegar in water in
which they are cooked will make them tender.

Salsify or Vegetable Oyster. Salsify is
much better after the frost touches it. Care
must be taken that the vegetables does not
discolor as it is scraped and sliced for cooking.
Drop into water to which cider vinegar has
been added as soon as the root is scraped.
Salsify can be used for soup as well as for
an extra vegetable.

Salad Dressing. Vinegar often curdles when
mixed with other things, such as dressing.
If a good pinch of salt is added this will
smooth it at once. The flavor is much better
if white vinegar is used.

Cloves of Garlic. Added to vinegar improve
its flavor for salad dressing or mayonnaise.

In Making Jelly when jelly becomes syrupy
and refuses to jelly because too much sugar
has been added, add a little cider vinegar.

To Make Cucumbers Green put them in
cold white vinegar in a porcelain lined kettle
and heat slowly until they are green.

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