| HOW TO REPAIR AND FIX FOOD DISASTERS |  |
TOO SALTY -- For soup and stew, add cut raw potatoes and discard once they have cooked and absorbed the salt. Another remedy is to add a teaspoon each of cider vinegar and sugar. Or simply add sugar. Gradually add them in the following proportions: ½ teaspoon sugar and ½ teaspoon vinegar. Taste and add, taste and add until the dish is just right.
TOO SWEET -- Add salt. If it is a main dish or vegetable, add a teaspoon of cider vinegar.
SALTINESS OR TARTNESS -- Salt counteracts the tartness of vinegar or citrus. If a dish becomes TOO TART, do not discard. Just add another ½ teaspoon salt.
If it is TOO SALTY, add more vinegar or lemon juice.
PALE GRAVY -- Color with a few drops of Kitchen Bouquet. To avoid the problem in the first place, brown the flour well before adding the liquid.
GREASY GRAVY -- Add a small amount of baking soda if it is quite greasy.
TOO Salty Gravy -- Try adding a little brown sugar. It will overcome the saltiness without sweetening.
Gravy Too Burnt? -- It's said that a spoonful of peanut butter stirred into burnt gravy will help remove that scorched taste.
SOGGY VEGETABLES --
1. Sprinkle with cool water, wrap in towel and refrigerate for an hour or so.
2. Perk up soggy lettuce by adding lemon juice to a bowl of cold water and soak for an hour in the refrigerator.
3. Douse quickly in hot and then ice water with a little apple cider vinegar added.
4. Lettuce and celery will crisp up fast if you place it in a pan of cold water and add a few raw sliced potatoes.
- Chill cream, bowl and beaters well.
- Set bowl of cream into a bowl of ice while you are whipping.
- Add the white of an egg. Chill and then whip.
- If the cream still does not stiffen, gradually whip in 3 or 4 drops of lemon juice.
- Cream whipped ahead of time will not separate if you add a touch of unflavored gelatin (¼ teaspoon per cup)
- To eliminate the mess: Cut 2 small holes in the middle of a piece of waxed paper, then slip the stems of the beaters through the holes and attach the beaters and simply place paper and beaters over the bowl and whip away.
CREAM THAT WILL NOT WHIP
Rescuing BURNT RICE -- To rescue rice that is a little burnt, first, lay a slice of bread on top of the rice. Replace the lid and leave it to stand for about 10 minutes or so. The bread should soak up most of the burnt taste. Next, remove the rice carefully, leaving the burnt rice on the bottom of the pot.
SOGGY MASHED POTATOES -- Overcooked potatoes can become soggy when the milk is added. Sprinkle with dry powdered milk for the fluffiest mashed potatoes ever.
- If potato chips lose their freshness, place under the broiler for a few moments. Care must be taken not to brown them.
- You can crisp soggy cereal and crackers by putting them on a cookie sheet and heating for a few minutes in the oven.
SOGGY POTATO CHIPS, CEREAL AND CRACKERS
FROZEN BREAD AND ROLLS -- Place in brown paper bag and put in 325° oven for 5 minutes to thaw completely.
SALT Shaker CLOGGING -- To prevent, put 5 to 10 raw grains of rice into your salt shaker.
Overbaked Brownies -- Place them in the microwave on "LOW" for a few seconds right before eating and they will get nice and soft.
