CAKE If you store half an apple in the container which you are storing a cake, the cake will retain its freshness.
Cake layers sticking to the bottom of the pans? Put them back in a warm oven for a short time. The layers will then come out without a problem. Or, try lining the bottom of your pans with waxed paper. CAKE DECORATING If you want to decorate a cake and aren't the most artistic cake decorator, try this little trick...Lightly press a cookie cutter in any shape you like into the frosting on the top of the cake, then fill the shape with sprinkles, sugar crystals or a different colored frosting. Gently remove the cookie cutter and touch up the edges of the frosting... CANDLES Use LifeSavers candy to hold candles in place on your next birthday cake! CANDY When making candy it is well to use a large deep saucepan to allow for boiling up of the syrup. Metal spoons can get very hot; so wooden ones are preferable for stirring candy mixtures. Be sure to remove the candy from the fire while you are testing it, so that it won't cook too much. Home Comfort Cookbook-1948 CELERY Put celery in foil and it will last longer.(I personally place celery in a brown paper bag. You'd be amazed how long it stays fresh. Be sure to remove the plastic that holds the stalk together.) I've discovered this works on all vegetables that tend to get "slimey " (excuse the term) very quickly. Wrap celery in aluminum foil when putting in the refrigerator and it will keep for weeks. CHEESE KEEPING I have kept hard cheeses with the following method for years: Dampen cheesecloth or even a paper towel with apple cider vinegar. Wring out, if necessary, to eliminate excess liquid. Wrap cloth around any hard cheese and again, tightly, with plastic wrap. Refrigerate. Re-moisten cloth as necessary. Cheese will retain its true flavor and keep, mold free, almost indefinitely. CHEESE SLICER Use a potato peeler to slice cheese for garnishing. CHICKEN For golden brown fried chicken, roll in powdered milk instead of flour before frying . CHICKEN LIVERS Chicken livers are one to do this, but they won't if you perforate them all over with a fork. CHICKEN SALAD FIXER If you put too much mayo into your chicken or tuna salad, fix our blunder fast by adding bread crumbs. CHOCOLATE Melting Chocolate Chocolate scorches easily, so always melt it over hot - not boiling water. It is best to use a double boiler, but you can improvise by using a c or bowl in a small saucepan over very gentle heat. The water must be kept below simmering to prevent steam from curling up and hitting the chocolate. If steam gets into the melted chocolate it will immediately thicken the mixture to a stiff mass. If this does happen, however, you can rescue the chocolate by softening it again. To do this, add 1to 2 tablespoons of vegetable shortening (never use butter as it contains moisture which will cause the chocolate stiffen even more!) to the chocolate and stir vigorously. You can also melt chocolate directly over very low heat in a heavy gauge saucepan, but you must watch the mixture carefully. Chocolate Curls Use a vegetable peeler with a long narrow blade and a chunk or bar of chocolate. Warm chocolate and blade slightly. Be sure your peeler is absolutely dry. Draw the peeler along the smooth surface of the chocolate. Grating Chocolate Be sure that the block of chocolate is cool and firm. Grate on hand grater, cleaning the grater often so that the chocolate doesn't clog the surface of the blade. You can use a blender, but be sure to cut the chocolate into small pieces first. Storing Chocolate Chocolate should be stored in a cool, dry place at a temperature of about 60F. If the chocolate becomes too warm, the cocoa butter rises to the surface and forms a dusty gray film known as "bloom." This "bloom" is not harmful and, once the chocolate is melted, it returns to its natural rich brown color. If you do store chocolate in the refrigerator or freezer, take in out and let it stand until it returns to room temperature before you use it in a recipe. Chocolate is very sensitive to sudden changes of temperature and you will not get the best results Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
