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Mom’s old Recipe Box

Here are some household hints I found in my Mom’s Recipe Box.  Thought you might enjoy trying some of them or just keeping them on hand for when the need arises.

 Crisp Curtains

          Sheer and lightweight curtains should be washed and rinsed according to the Mfg’s directions. 

          Next, fill a sink with water and add 1 cup of Epsom salts.  Agitate the water with your hand to disperse the salts.  Add the curtains, and after they have been thoroughly wet with the solution, hang them out to dry.

          When dry, the curtains will be wrinkle-free and crisp and ready to be rehung.

 OR

Tell “you know who” those old things will never wash up like new, and just throw them away and go shopping for new ones!!!! – Ginny’s hint.

 To clean a burnt pot,

Cover the bottom of the pot with baking soda and add enough water to cover.  Let soak for a half-hour.  Then wash as usual. 

 This one worked pretty well on my pot, (which I didn’t burn, by the way)  It took all the burned material off and left the pot smooth enough to use again, but it is still a little blackish.  Going to follow up with the next hint to see if that finishes the job.

 Heat Cream of Tartar & water in the pan until “darkness” disappears.  I’ve used this on stained coffee pots and it worked, I’ll give it a try in my burnt pan and see.

 For those of you that use Doilys still, here is the old Sugar Starch recipe you lost.

In a small pan, mix ½ Cup of sugar and ¼ Cup of water and put over low heat on the stove.

Stir the mixture constantly until clear.  Be absolutely sure you don’t let it boil.   (I think that turns it into rock candy)  Take the mixture off the stove and let it cool.

Now, dampen the doily in water and pat out the excess moisture with a white paper towel.  Dip the doily in the cooled sugar mixture.  Gently squeeze out any moisture, and lay it flat.  Let the doily dry completely.  Voila!  Starched Doily, good as new.  If you are starching a ruffled one, you can place the ruffles over rolled face cloths while drying and Voila! Ruffles that won’t droop.

Here’s one you can give to the handy man in the house.

When hanging pictures

Heat the nail with a flame before driving it into the wall.  You won’t crack or chip the plaster that way.

 OR

 Let “you know who” do it his own way and then you have a good “I told you so” to remind him of on many occasions!! – Ginny’s hint.

I started looking through these to find this one.

Next time a plastic bread wrapper melts onto the toaster or the coffeepot, try this.  Rub some petroleum jelly on the spot, reheat the appliance and use a paper towel to rub off the plastic and the printing!

It must work because………… I tried it on my curling iron that I laid too close to the hairbrush handle.  Yuk.  Figured I had nothing to lose, it was useless as was, and it worked beautifully!  Took off all the melted brush handle along with some old hairspray and styling gel and left the curling iron like new.  Live and learn! –Ginny’s hint.

Combine 3 large cans of crushed tomatoes, 2 large cans of tomatoe puree, 1 quart of Vinegar, 1 quart of Sugar, 1 teaspoon of ground Allspice, 1 teaspoon of ground red pepper, 1 tablespoon of salt, 1 teaspoon of black pepper in a large pot.  Mix thouroughly and cook on low heat for 12 hours until all the vinegar evaporates from catsup and catsup thickens. Stir or mix often.  You can add things like finely Chopped Onions, Chopped Bell Peppers, Chopped Celerey depending on your own taste. Makes approximately 7 quarts or 14 pints of catsup. Store in canning jars and keep refridgerated. Is good on all meats, fried potatoes, eggs and just about anything you can eat. You can add more ground Red pepper if you like it more spicy or tangie.  Very Very good

Gary Bradshaw

2 lbs (900 g) boneless lamb shoulder, trimmed and
cut into 1-inch (3 cm) pieces
1 Tbs (15 ml) chopped fresh parsley
1 tsp (5 ml)  dried thyme
Salt and freshly ground pepper to taste
4 cups (1 L) chicken broth
2 lbs (900 g) boiling potatoes, peeled and quartered
1 large onion, finely chopped
1 lb (450 g) carrots, peeled and cut into 1-inch (2 cm) pieces
6 stalks celery, trimmed and cut into 1-inch (2 cm) pieces
1/4 cup (60 ml) all-purpose flour
1/4 cup (60 ml) vegetable oil

Combine the lamb, parsley, thyme, salt, pepper, and 3 cups (750 ml)
broth in a large saucepan and simmer covered over moderate heat for 90
minutes.  Add the potatoes, onion, carrots, celery, and remaining
broth and simmer, covered, 1 hour.  In a small bowl whisk together the
flour and oil until smooth and stir into simmering stew until well
incorporated.  Simmer uncovered 3 to 5 minutes, until thickened.
Serves 4 to 6.

J. Dunn
 

500 g neck of lamb 
2.5 L water 
2 tsp salt 
8 shakes pepper 
3 Tbsp pearl barley 
½ medium carrot 
¼ medium turnip 
½ medium onion 
2 stalk celery 
2 tsp chopped parsley 


Direction:
Cut meat from the bones ( boneless meat ), remove fat and dice meat into 1 cm pieces. Soak meat and bone in water with salt and pepper for ½ hour, bring slowly to a boil. Wash pearl barley and add as soon as soup is boiling, simmer 1½ hours. Prepare and dice vegetables into 1 cm pieces, add to soup and simmer 15 - 20 minutes before serving. Remove fat and bones, adjust flavor and consistency, if necessary. Garnish with chopped parsley. 
 

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From Ernie Ashworth

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