Curdled mayonnaise need not be wasted. If a new dressing is begun and stirred until it begins to thicken, the curdled dressing may then be stirred in as if it were oil.
Cream tomato soup can be kept from curdling if a bit of soda not larger than a pea is stirred into the milk. This holds good for any cream soup or for milk which is to be boiled.
A piece of soda not larger than a pea boiled with vegetables will keep them green.
Boil this same quantity of soda with old, tough vegetables and they will soften.
It makes less odour through the house, and makes the vegetables themselves less strong, if cabbage, cauliflower, onions and some kinds of beans are drained two or three times while boiling, and covered again with fresh hot water. It is better not to put a cover over such things.
If potatoes baked in the meat pan will not brown, they can be browned in a frying pan on top of the stove.
When water has boiled off vegetables and they are burning, remove the pot from the stove and turn the contents quickly and lightly into another pot. Let everything which is inclined to stick, stick. Put hot water on the vegetables and return them to the stove if they need more cooking. Put water and a tablespoonful of baking soda into the burnt pot.
Yolks of eggs, also lemons, will keep longer if laid in cold water.
Pieces of charcoal wrapped in bits of cheese cloth and laid with meat or tucked inside poultry help to keep either sweet.
If the cook must be a long while absent from the kitchen while fowls are roasting, strips of bacon pinned across their breasts and legs will baste the fowls for her.