|- For soup and stew that is too salty, add a raw potato and discard after|
|Cooking. The potato absorbs the salt.|
~ Did know? Cooking in cast iron definitely boosts iron intake. Soup simmered for a few hours in an iron pot has almost thirthy time more iron than soup cooked in another pan. - Thickeners for soups can be either flour or conrstarch. It is a good idea to add the thickener with the pan off the heat to avoid the dange of lumping. Flour is good for soups to be served hot. Cornstarch is better for cold soups. - Most important of all, remember that hot soups should be served HOT and cold soups COLD - none benefit from beign served lukewarm. - If delayed in tossing salads, greens with stay fresher under a drape of paper towels wrung out of ice water. - Always shake on oil and vinegar dressing JUST before serving. - When unmolding a salad, always sprinkle a few drops of water on the serving plate. It will be easy to move the salad around to position it correctly. - For a stay put garnish in a molded salad, arrange design, pour over thin layer of partially set gelatin and chill. - To test freshness of dried herbs, rub them between your hands. Oil of your hand extracts the essence of the herb. If there is no smell, they are not good. - For crunchy cole slaw, cut cabbage in half and soak in salted water for an hour. Drain well, then proceed with recipe. - Add a small amount of beet vinegar to mayonnaise to give it a pretty color for salads. SEASON WITH SEEDS TO ADD FLAVORS: Caraway - Tangy and slightly sweet Cardomon - Spicy Celery - Strong, use sparingly Cumin ~ Slighly bitter Dill - Pungent and strong in flavor Fennel - Licorice flavor Mustard - dry mustard is a mixture of ground seeds of several mustard varieties. Sesame - Sweet, nutty flavor. Origin: Cooking with Love, compiled by Baptist Church in Oregon. Shared by: Sharon Stevens, Aug/95.
Submitted By SHARON STEVENS On 08-30-95
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