- Keep your eggs in those tight-fitting egg containers and they will last longer in the refrigerator
- For long term storage, crack open the eggs and add individually to an ice cube tray. When completely frozen, put the egg cubes in a sealed freezer bag and use as needed.
- If you have saved egg yolks from previous recipes, you can use them in place of whole eggs in baking or thickening. Use 2 yolks for every whole egg.
- Egg whites can be stored for up to 1 year in the freezer. Collect them in a plastic container for use in meringues or angel food cakes. (1 cup equals 7 - 8 egg whites)
- To keep sweet corn yellow, add 1 tsp. lemon juice to the cooking water just about a minute before taking off the stove.
- Never salt the water you cook corn in. It will only toughen the corn
- When making potato pancakes, add a little sour cream to keep from discoloring
- For sensational taste, try using a couple of tablespoons of cream cheese instead of butter. Or substitute sour cream for milk when making mashed potatoes.
- Place thin-skinned fruits in a bowl and cover with boiling water. Let stand for 1 minute then peel with a paring knife
- spear fruit with a long-handled fork and Place thin-skinned fruits in a bowl and cover with boiling water. Let stand for 1 minute then peel with a paring knife hold over a gas flame until the skin cracks, they'll be easier to peel.