Our favorite recipes (Wilshire Ward LDS, 1957)

To prevent rugs from slipping on hardwood or linoleum floors, glue or sew rubber jar rings to each corner. This forms a suction and holds rugs in place. HINTS FOR THE KITCHEN White nail polish is good for hiding scratches on your refrigerator or other white enamel. In poaching eggs add a few drops of vinegar to the water and they will retain perfect shape. When cooking meat or chicken, if it is a little tough, put in a few drops of vinegar. To prevent corn bread from sticking to the bottom of the pan, sprinkle meal over the bottom of the greased pan and let brown before putting in the bread. When grinding dry bread or crackers for crumbs, place a paper bag over end of grinder, secure with rubber band and you will have no crumbs spilling on table or floor. To prevent milk from souring, add a pinch of salt while it is fresh. If you scorch milk by accident, put the pan in cold water and add a pinch of salt. Takes away the burned taste. To keep nuts from sinking to the bottom of cake or bread batter, shake them in paper bag with a pinch or two of flour. For just right garlic flavor in salads, rub a crust of bread well with garlic. Toss it with the salad and then discard it. To keep rice from boiling over, add a small piece of butter to the cooking water. 2 or 3 marbles in your teakettle bottom will absorb the lime. COOKING PROPORTIONS 1 measure of liquid to 1 measure of flour for pour batter 1 measure of liquid to 2 measures of flour for drop batter. 1 measure of liquid to three measures of flour for doughs. 1 teaspoon of soda to pint of thick sour milk. 1/4 teaspoon of table salt to one pint of flour. One teaspoon of soda to one cup of molasses. 1/4 teaspoon of table salt to 1 quart of milk for custards. 1/4 teaspoon of table salt to one cup of soup or sauce. 1/2 teaspoon of flavoring extract for medium-sized cake. 2/3 cup of sugar to quart of milk. 4 eggs to a quart of milk for plain cup custards. 2 dessert spoons of gelatin to one pint of liquid. 3.1/2 pound chicken equals 1 pint of meat cut for a salad. 1 bouillon cube equals one (1) teaspoon beef extract. 1 tablespoon cornstarch equals 2/3 tablespoon arrowroot or 1 3/4 tablespoon wheat or rice flour. 1 tablespoon unflavored gelatin equals 1/4 oz. (or 2 2/3 leaves leaf or French gelatin). Horse-radish (1 tablespoon fresh grated) equals two (2) tablespoon bottled. 1 1/2 cup molasses equals one (1) cup sugar. EGGS TABLES OF EQUIVALENTS 10 average eggs without shell........1 pound 7 to 8 large eggs with shell......1 pound 9 to 10 medium eggs with shell......1 pound 11 to 12 small eggs with shell.......1 pound FLOUR cup cup cup pound pound pound pound For one (1) cup all purpose flour use any of the following (sifted if possible): 1 cup cake flour plus 2 tablespoons flour. 1/3 cup corn meal plus 2/3 cup allpurpose flour. 1/2 cup corn meal plus 1/2 cup allpurpose flour. 3/4 cup bran plus 1/4 cup all-purpose flour. 1/2 cup bran plus 1/2 cup all-purpose flour. 1/2 cup rice flour plus 1/2 cup allpurpose flour. 1 cup rice flour. 1/2 cup rye flour plus 1/2 cup allpurpose flour. 1 cup rye flour. 1/4 cup soybean flour plus 3/4 cup all- purpose flour. 1/3 cup soybean flour plus 2/3 cup all- purpose flour. 1/2 cup whole wheat flour plus 1/2 cup all-purpose flour. 3/4 cup whole wheat flour plus 1/4 cup all-purpose flour. MILK For one (1) cup fresh sweet milk in batters use: 1/2 cup evaporated milk and 1/2 cup water.