8 “Vintage” Cooking Tips and Tricks


While going through an old tin of recipes my grandmother collected during the 1960s and 1970s, I came across a list of “Cooking Potpourri Tips” that she had compiled. In meticulous handwriting it said:

“Like most space-age homemakers, I have a rather full schedule. Below I have written some handy tips for other busy homemakers.”

Space-age or not, these are some goodies:

  • To get more juice from a lemon, pour hot water over it before squeezing.
  • To keep cookies fresh and crisp, place crumbled tissue paper in the bottom of the cookie jar or canister.
  • To avoid “boilovers” when cooking pasta, add one tablespoon of cooking oil or shortening to the water.
  • To test heat of griddle, sprinkle several drops of water on the surface. Griddle is hot enough to brown the food if water “dances” in small beads.
  • To remove fish odors from utensils, add two tablespoons of baking soda to the dishwater.
  • A good squeeze of lemon juice added to rice when cooking will whiten as well as flavor the grains.
  • To separate stuck together dates, place them in a warm oven for a few minutes.
  • To grate cheese, chill the cheese; to slice cheese, warm the knife. (MY FAVORITE!)

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