TEN OLD-TIME TIPS

Following are some tips I found in the back of an old cookbook. I will post a few tonight with more to follow at other times.

1. Measure a cupful of whipped cream after it is whipped.
2. To avoid lumps in batter, add a pinch of salt to the flour before it is wet.
3. To cream butter and sugar, warm a bowl, put the butter in, then sieve the sugar on top. Beat until the mixture is like whipped cream.
4. To improve the flavor of old potatoes, add a little sugar to the water in which they are boiled.
5. To keep lint from clinging to blue jeans and corduroys, add a half cup of vinegar to each wash load.
6. Bury the yeast cake in salt and it will keep for some time.
7. Heat lemons well before using and there will be twice as much juice.
8. To prevent cakes from burning, sprinkle salt in the oven under the baking pans.
9. Never beat egg-whites in an aluminum pan, it is sure to darken them.
10. If egg yolks become stringy after being added to hot puddings, especially tapioca, use a beater; the lumps will adhere to the beater, and leave the pudding smooth.