3 tablespoons of cocoa plus 1 tablespoon of shortening or oil is the same as 1 square (1 oz.) of baking chocolate.  You can use this for cakes, frosting, fudge, and cookies.

 

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BUTTERING BREAD CRUMBS

Melt 1-1/2 to 2 tablespoons of butter in a skillet or shallow saucepan. Add 1/2 cup sifted dry bread crumbs, then stir over moderate heat until crumbs are well coated and slightly toasted. Use to sprinkle over au gratin or casserole dishes to give a temptingly toasted, delicate crust when baked.

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CARMELIZING SUGAR

Put 2 cups granulated sugar in a heavy skillet and heat, stirring constantly until sugar melts to a light amber-colored liquid. Watch carefully - a dark amber liquid has a scorched flavor. Carefully add 1-1/2 cups water and simmer until caramel dissolves, stirring frequently. Cool and store in a covered jar to use as coloring for stews and gravies, and as delicious sweetening for custards, ice cream or candy.

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MELTING CHOCOLATE

Break chocolate into 1 or 1/2 ounce pieces and place on square of waxed paper. Place paper into top of double boiler over hot, not boiling water. To hasten melting, cover the pan (SEE NOTE). When fully melted, carefully lift out the waxed paper and scrape the chocolate off with a spatula.

Another method which prevents melted chocolate from sticking to the pan is to rub the bottom the pan with butter; then put the chocolate in and melt over hot water as described above. Scrape out with a rubber scraper.

Chocolate need not be grated or shaved to melt it successfully. Never melt chocolate over direct heat, as it scorches very readily.

*NOTE: Do not cover pan if you are melting chocolate to dip candy center, but this works very well for chocolate being used in other cooking.

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PLUMPING RAISINS

Wash raisins and turn into colander. Cover, place over boiling water and let steam 5 minutes. Cool. This makes them taste better in cake, cookies, etc.

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RE-HEATING QUICK BREADS

Leftover muffins, biscuits and shortcakes may be freshened successfully if they are sprinkled very lightly with water and placed in a paper sack, then snugly closed at the end, and heated in a hot oven (400 deg.) until piping hot.

Another way of heating them is to split them and toast under the broiler or in a hot oven. This produces a crisper texture and a different flavor from the fresh bread, whereas the other method makes them taste much like freshly baked breads.

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SOURING FRESH OR EVAPORATED MILK

When a recipe calls for sour milk or buttermilk and there is none in the house, fresh milk or evaporated milk in the proper dilution may be soured by adding vinegar. Use 1 tablespoon vinegar to each cup of fresh or diluted evaporated milk. Stir well and use just like sour milk.

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SUBSTITUTING EVAPORATED FOR FRESH MILK

If you wish to use evaporated milk for a recipe for baked goods which calls for fresh milk, dilute the evaporated milk with water in the proportion of 2 parts water to 1 part evaporated milk. For example, in a recipe calling for 1 cup fresh milk, use 1/3 cup evaporated milk diluted with 2/3 cup water.

For other cooked food, such as custards and sauces, dilute the evaporated milk with an equal quantity of water. This produces a milk which is the equivalent in food value of the same amount of fresh milk. For example, in a recipe for cocoa calling for 1 quart fresh milk, use 2 cups evaporated milk diluted with 2 cups water.

For whipping and in general when evaporated milk is being substituted for cream, it should be used full strength.

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USES OF STALE BREAD

Never let stale bread become moldy. Even when it is hard and old, it may still be used for toast or making bread crumbs.

Place the bread in a slow oven (250-300 deg.) and dry out until very hard and crisp. Then place it in a large paper sack or plastic bag and roll it with a heavy rolling pin until it forms fine crumbs. These crumbs will be as good as bought crumbs. Store in jar with a perforated top.

Slightly stale bread, which is neither hard nor moldy, thought it may have lost its appeal for eating as bread, can be used in bread puddings, escalloped tomatoes, stuffings for meat or poultry and many other cooked dishes.

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WHIPPING EVAPORATED MILK

Have the evaporated milk thoroughly chilled. Have bowl and beater chilled. Pour milk into a cold bowl and whip immediately and rapidly. Addition of 1 to 2 teaspoons of lemon juice to each cup of milk either before or after it becomes stiff with continued beating will make it hold its stiffness better. Sugar may be beaten in just as with whipped cream.

Evaporated milk will not turn to butter no matter how long beating is continued. If it fails to whip successfully, it needs to be colder. You can re-chill and re-whip it without fear of its turning to butter.

Evaporated milk increases in volume about three times when whipped.

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