I was perusing through one of my vintage household hint books, this one from 1948. There were some odd hints, but also some practical and frugal hints and I thought I would share them with you. These tips are ways to cut costs in your kitchen. The book says even back in 1948 that Americans wasted 20% of their food through spoilage and over-generous portions that went uneaten. I'm sure that percent is larger now.
Uncooked smoked meats will stay fresh a long time if you saturate a clean cloth with vinegar, wring out and wrap your bacon or ham with it, then wrap in waxed paper and store in the refrigerator. Same goes for cheeses as well.
To make meat go a long way, combine it with rice, cracker crumbs or cereals. This works well in meatballs, meatloaf, hamburgers & such. And don't forget to stretch those casseroles with more vegetables, noodles, macaroni or rice.
Turn 1 pound of butter into 2: Bring butter to room temperature and beat until creamy. Add 2 cups evaporated milk a little at a time, keep beating until all the milk is absorbed, chill till solid. I would check the price of evaporated milk to see if it will save money these days, I have not tried this tip.
If your milk has turned sour, you can use it in baking in place of buttermilk. Alternately you can add 1/2 teaspoon of baking soda to each cup and deduct 2 teaspoons of baking powder from the recipe. If milk is just starting to to turn, restore it to sweetness by adding a pinch of baking soda. If a recipe calls for buttermilk and you don't have any, add 2 tablespoons of vinegar to a cup of milk and stir.
If your soup is too thin and watery, add a little oatmeal (rolled oats) to thicken it. I have also used instant mashed potatoes to do the same.
Save the liquid from canned vegetables to make soups and stews, or use leftover gravy. I freeze mine till needed.
Save the liquid from canned fruits to make sauces to pour over cake or ice cream. Thicken by heating and add a little sugar and/or cornstarch mixed with water. These days I also use it as part of the liquid for smoothies.
Save your cut off ends of vegetables and meat bones that have been baked in the oven to boil down into broth. This can be canned or frozen. If you crack open the bones you can get the marrow out which is very nutritious.
Save leftover vegetables to make soup in a container in the freezer. Keep adding different vegetables until the container is full. Add to the soup near the end as they are already cooked.
If you have large portions of chili, soup or beans left over, can up in pint or half pint jars for quick & easy portions. Some will also freeze well. Rice & noodles do not freeze well as they turn to mush, and if canning, make sure to use extra liquid to make sure the food canns properly.
Here's one of mine: we rarely eat the heels of bread but I save them in an extra bread bag in the freezer. When I need bread crumbs I thaw out how much I need and use the food processor to get the size crumbs I need. If you toast the crumbs on a baking sheet in the oven until thoroughly dried out, you can store in an airtight container in the pantry for a long time. You can also cut bread into small squares and use the same toasting process to make your own croutons. You can add spices like garlic powder and basil though hold off on oils until you intend to use them.
Here's another use for kitchen scraps: either compost or bury vegetable scraps, coffee grounds and eggshells to make your soil richer.
Uncooked smoked meats will stay fresh a long time if you saturate a clean cloth with vinegar, wring out and wrap your bacon or ham with it, then wrap in waxed paper and store in the refrigerator. Same goes for cheeses as well.
To make meat go a long way, combine it with rice, cracker crumbs or cereals. This works well in meatballs, meatloaf, hamburgers & such. And don't forget to stretch those casseroles with more vegetables, noodles, macaroni or rice.
Turn 1 pound of butter into 2: Bring butter to room temperature and beat until creamy. Add 2 cups evaporated milk a little at a time, keep beating until all the milk is absorbed, chill till solid. I would check the price of evaporated milk to see if it will save money these days, I have not tried this tip.
If your milk has turned sour, you can use it in baking in place of buttermilk. Alternately you can add 1/2 teaspoon of baking soda to each cup and deduct 2 teaspoons of baking powder from the recipe. If milk is just starting to to turn, restore it to sweetness by adding a pinch of baking soda. If a recipe calls for buttermilk and you don't have any, add 2 tablespoons of vinegar to a cup of milk and stir.
If your soup is too thin and watery, add a little oatmeal (rolled oats) to thicken it. I have also used instant mashed potatoes to do the same.
Save the liquid from canned vegetables to make soups and stews, or use leftover gravy. I freeze mine till needed.
Save the liquid from canned fruits to make sauces to pour over cake or ice cream. Thicken by heating and add a little sugar and/or cornstarch mixed with water. These days I also use it as part of the liquid for smoothies.
Save your cut off ends of vegetables and meat bones that have been baked in the oven to boil down into broth. This can be canned or frozen. If you crack open the bones you can get the marrow out which is very nutritious.
Save leftover vegetables to make soup in a container in the freezer. Keep adding different vegetables until the container is full. Add to the soup near the end as they are already cooked.
If you have large portions of chili, soup or beans left over, can up in pint or half pint jars for quick & easy portions. Some will also freeze well. Rice & noodles do not freeze well as they turn to mush, and if canning, make sure to use extra liquid to make sure the food canns properly.
Here's one of mine: we rarely eat the heels of bread but I save them in an extra bread bag in the freezer. When I need bread crumbs I thaw out how much I need and use the food processor to get the size crumbs I need. If you toast the crumbs on a baking sheet in the oven until thoroughly dried out, you can store in an airtight container in the pantry for a long time. You can also cut bread into small squares and use the same toasting process to make your own croutons. You can add spices like garlic powder and basil though hold off on oils until you intend to use them.
Here's another use for kitchen scraps: either compost or bury vegetable scraps, coffee grounds and eggshells to make your soil richer.
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