- When preparing cut fruit ahead of time, toss the pieces in lemon juice so that they will not darken. The juice of 1/2 lemon should be enough for a quart or two of cut fruit. cover fresh fruit with 1 cup equal parts water and sugar cooked until syrupy.
- Place green fruits in a perforated plastic bag. The holes will allow air to circulate while retaining the ethylene gas that fruits produce during ripening.
- Ripen green bananas by wrapping in a dish towel and placing in a paper bag.
- For Whipping cream, -- A pinch of salt added to the cream before whipping helps it stiffen much more quickly
- For cream that will not whip: Chill cream, bowl and beater. Set bowl of cream into a bowl of ice water while you are whipping. Add the white of an egg. Chill and then whip. If the cream still does not stiffen, gradually whip in 3 - 4 drops of lemon juice.
- Cream whipped ahead of time will not separate if you add a bit of unflavored gelatin (1/4 teaspoon per cup of cream).
- To keep the mess down to a minimum when whipping cream with an electric beater, cut 2 holes in the middle of a piece of waxed paper. Slip the stems of the beaters through the holes and attach the beaters to the mixer and whip on!
- Heat soggy cereal or crackers on a cookie sheet for a few minutes to bring back the snap.
- For muffins that stick to the pan, place the pan on a wet towel and the muffins will slide right out.
- Put frozen bread loaves in a clean brown paper bag and warm in oven for 5 minutes at 325 degrees F. Bread will thaw completely.