Successful Baking for Flavor and Texture: Tested Recipes

by Martha Lee Anderson

Helpful Kitchen Hints

DRIED BEANS AND PEAS. When parboiling dried beans for baking, the addition of ½ teaspoon of baking soda to each 2 cups soaked beans makes the beans tender in a shorter time. When baked, the beans have a much sweeter flavor than those parboiled in plain water. All dried legumes such as lima, soy, kidney or navy beans, and peas, have a better flavor if treated in this manner.

SCALLOPED DISHES. Scalloped potatoes or other scalloped dishes are sometimes spoiled in appearance by curdling of the milk. ¼ teaspoon baking soda to each pint of milk prevents the curdling.

HOMINY. In the preparation of hominy, use 1 ounce of baking soda (2 level tablespoons) and 3 pints of water to each pound of field corn. Dissolve baking soda and add corn. Bring corn to boiling point, cover and simmer 1½ hours. Hulls and black eyes can be removed by rubbing between the hands. 6 or 7 washings will remove all traces of soda.

SPINACH. When washing spinach, add a small amount of baking soda (about ¼ teaspoon for each peck of spinach) to the last rinse water. Cook as usual. The vegetable will retain its lovely fresh color.

RHUBARB AND GOOSEBERRIES. When stewing rhubarb or gooseberries, add ⅛ teaspoon baking soda for each 2 cups. This reduces the quantity of sugar required by ⅓. For each 2 cups of rhubarb or gooseberries, use ⅔ cup sugar in place of the usual cup.

PEACHES AND APRICOTS. To skin peaches and apricots quickly and easily, blanch in a baking soda solution. To blanch, make a solution of ½ cup baking soda to 2 gallons of water. Bring to boiling point and while actively boiling, immerse fruit (using a wire basket) until skin is loosened. Remove fruit, wash at once in clear cold water and remove skins by rubbing.

BAKED HAM AND PORK CHOPS. When baking ham or pork chops in milk, the addition of ¼ teaspoon baking soda to each pint of milk prevents the curdling which so often detracts from the appetizing appearance of the meat.

CORNED BEEF. When boiling corned beef, add ¼ teaspoon baking soda for each pound of beef. This will improve the color and flavor of the meat. Cabbage and other vegetables can be cooked in the same water without becoming dark or slimy.