Secrets of Success

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Pastry Dough

When making pastry dough, use both shortening and butter, having the dough refrigerated for 1/2 hour makes for a flakier piecrust.

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Slicing tomatoes

When slicing tomatoes use a serrated knife. It keeps the slices neater and less juice is lost.

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Piecrust

When making piecrust, always roll from the center out.

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Juice Extraction

When you need a small amount of juice; for example lemon juice, cut the lemon in half and squeeze with the cut side up so that the seeds will not fall into your food.

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Cooking with Eggs

When the recipe calls for eggs, always break eggs into a separate dish. That way you can catch egg sheels or even a bad egg and it will not ruin your recipe.

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Bath soap

To lengthen the life of bath soap, unwrap a bar days before you might need it. It lasts longer.

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Bananas

When you bring home a bunch of bananas, pull them apart so that they are all single ones. They won't ripen so fast.

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Cleaning burner pans

I put my burner pans in a large plastic pail and pour ammonia over them, covering them with the liquid and cover the top with a plastic bag. Then leave overnight and the pans come clean.

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Quarters do count up
















I have a Raisin Bank which I have had a long time. My husband and I put out quarters in the bank, and when we have $10 worth we wrap them. When we have collected 3 or 4 of these we take them to the bank and get paper money. We save for v...

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Quarters do count up

I have a Raisin Bank which I got a long time ago. My husband and I save quarters and then wrap them up in the














I have a Raisin Bank which I have had a long time. My husband and I put out quarters in the bank, and when we have $10 worth we ...

This Sparked Me! Leave a Comment
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