Store onions in a brown paper bag on the bottom shelf of the refrigerator. They’ll keep longer without sprouting.

Submerge tomatoes (in a mesh bag) in boiling water for about 30 seconds. They’ll peel in a flash.

For easy cleanup, bake cookies on aluminum-foil-lined cookie sheets.

Squeeze more juice from lemons by cutting in half, then heating in the microwave for about 30 seconds.

When browning ground beef, use a baster to remove grease from the pan.

For a quick funnel, roll aluminum foil into cone and insert smaller end into the container you are filling.

To clean an oven, set a small bowl of ammonia inside, close the door and leave overnight. Wipe off oven walls and floor the next day.

Meat loaf will cook faster when baked as individual portions in large muffin tins.

Put a tbsp of butter in the water when cooking rice, dried beans, macaroni, to keep it from boiling over.

Anything that grows under ground starts off in cold water; potatoes, beets, carrots, etc. Anything that grows above ground starts off in boiling water; English peas, greens, beans, etc.

Baking powder will remove tea or coffee stains from china pots or cups.

Slip your hand inside a waxed sandwich bag and you have a perfect mitt for greasing your baking pans and casserole dished. Also, a paper towel dipped into grease and wiped over the pans and dishes does well also.

Hard boiled eggs will peel easily when cracked and placed in cold water immediately after taking out of hot water.

When recipe calls for adding raw eggs to hot mixture, always begin by adding a small amount of hot mixture to the beaten eggs slowly to avoid curdling.

To remove fish odor from hands, utensils and dish cloths, use one tsp baking soda to quart of water.

To keep icings moist and to prevent cracking, add a pinch of baking soda to the icing.

If soup or vegetable tastes very salty, a raw piece of potato placed in the pot will absorb the salt.

To reheat roast, wrap in aluminum foil and heat in a slow oven.

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