To clean bottles, decanters, flasks, shakers, etc., which do not permit interior cleaning by hand, pour the baking soda into the container and add a little warm (not hot) water. Shake well until clean, then rinse with fresh water and allow to drain. This leaves the containers in a sweet clean condition. Repeat after each use.
Cocktail sets made of glass, silver, etc., are excellently cleaned by these methods.
THERMOS BOTTLES AND JUGS. To keep thermos bottles and jugs clean and sweet, put a handful of baking soda in jug or bottle, partly fill with warm water and shake well. Rinse with clean water. Corks and other closures used for the bottles and jugs are kept odorless by rubbing with moist baking soda.
VEGETABLE COOKERY
To PRESERVE the fresh green color of beans, peas and greens, a pinch of baking soda (a pinch is less than ⅛ teaspoon) should be added to the cooking water. Red vegetables will be most pleasing in appearance if a little vinegar is added to the cooking water.
A little vinegar in the cooking water will keep white vegetables from yellowing. In the case of old carrots, a pinch of baking soda will shorten the cooking time.
TIME TABLE FOR VEGETABLES
| Time: Minutes | |||
|---|---|---|---|
| Vegetable | Boiled | Steamed | Baked |
| Asparagus | 15-25 | 30-40 | |
| Beans, cut | 25-30 | 40-45 | |
| Beets, whole | 35-40 | ||
| Brussels Sprouts | 10-15 | 15 | |
| Cabbage, chopped | 15-20 | ||
| cut | 20-25 | ||
| Carrots, | |||
| whole young | 15-25 | 20-30 | |
| whole old | 30-40 | 40-50 | |
| Cauliflower, wh. | 15-20 | ||
| flowerets | 8-10 | 15-20 | |
| Onions, small | 20-25 | 60 | |
| Peas | 20-30 | 30-40 | |
| Potatoes, white | 30-40 | 35-50 | 45-60 |
| Potatoes, sweet | 25-30 | 30-40 | 45-60 |
| Pumpkin, cut | 30-40 | 40-50 | 60 |
| Spinach | 10-15 | ||
| Squash | 15-20 | 30-35 | 40-60 |
| Turnips | 30-60 | ||
TABLE OF WEIGHTS AND MEASURES
| 3 teaspoons | 1 tablespoon |
| 4 tablespoons | ¼ cup |
| 5⅓ tablespoons | ⅓ cup |
| 8 tablespoons | ½ cup |
| 12 tablespoons | ¾ cup |
| 16 tablespoons | 1 cup or ½ pint |
| A dash | less than ⅛ teaspoon |
| 2 cups | 1 pint |
| 4 cups | 2 pints or 1 quart |
| 4 cups flour | 1 pound |
| 2¼ cups granulated sugar | 1 pound |
| 2 cups brown sugar, firmly packed | 1 pound |
| 3½ cups confectioners sugar | 1 pound |
| 2 tablespoons butter | 1 ounce |
| 2 cups butter | 1 pound |
| 1 medium egg | 2 ounces |
| 8-10 egg whites | 1 cup |
| 14 egg yolks | 1 cup |
| Juice of 1 medium lemon | 3 tablespoons |
| ½ pound nutmeats | 1 cup nutmeats, chopped |