Tuesday, September 30, 2008
Vaseline and Eggs
Take a fresh dozen eggs in a styrofoam carton -- not cardboard --cover each egg completely with vasoline. You cannot skip any areas on the egg. The vasoline prevents air from getting through the shell and air is what makes the eggs rot. Place each egg back into the carton and place the carton on your pantry shelf. Mark the carton with the current date. Wipe off the vasoline before using. The texture of the egg will be slightly different in 2 years but still edible.
Plain Gelatin = Eggs
Inexpensive Eggs for Food Storage: Eggs are essential basic cooking ingredients, but have a short shelf life—and powdered eggs are expensive. Wendy DeWitt who created food storage recipes for the Mesa LDS cannery said, unflavored gelatin mixed with water makes inexpensive eggs, and “cornbread I made with unflavored gelatin that was over 10 years old was delicious!…1 lb of gelatin will make 192 eggs (16 doz). It’s much cheaper if you buy in bulk; I get mine from bulkfoods.com.”“To Make One ‘Egg’: Stir 1 tsp. Unflavored gelatin with 3 Tbsp cold water until dissolved, then add 2 Tbsp plus 1 tsp very hot water and stir…Decrease liquid called for in your recipe by about ¼ cup to compensate for the added water from the ‘egg’.”
Old Fashion Sourdough Biscuits
-To make your sponge
-1/2 cup sourdough starter
-1 cup water (water tends to make them chewer) or milk (I like milk, evorapeted milk is even better)
- 1 cup flour
-
1 tsp baking powder
-1/2 tsp baking soda
-1 1/2 cups flour
-1 tbls cooking oil
-3/4 tsp salt
-1 tbls butter or bacon grease
-1 tbls sugar
-2 tbls cornmeal
-1/2 cup sourdough starter, water or milk and flour in a large bowl. Let stand overnight or all day at room temperature to let rise.
When ready to make up biscuits, mix in 1 cup flour, mix in salt, sugar, baking powder and baking soda mix throughly into your sponge. Add remaining 1/2 cup flour Mix together. Turn out onto floured surface knead in extra flour gently until you are able to handle without sticking too bad to your hands (Mix up like regular biscuits, the less you handle the more tender they are). Roll out to 1/2" thickness. Cut out biscuits and dip in a mixture of 1 tbls cooking or 1 tbls melted butter or bacon grease. Place close together in a 9" square pan that has 1 tbls cornmeal sprinkled on bottom of pan. Then sprinkle remaining tbls of cornmeal on top of biscuits. (You can skip that part if you don't want to dip you biscuits or put cornmeal over. Just make sure your pan is well greased and when they are done rub butter or oil over the top) Cover with a cloth. Set in warm place free from drafts and let rise 30 to 40 min. Bake at 375 for 30 to 35 min. Makes about 14 biscuits
Remember when you take out starter from your original start replace with equal amounts of water and flour. In this case 1/2 flour and 1/2 warm water
-1/2 cup sourdough starter
-1 cup water (water tends to make them chewer) or milk (I like milk, evorapeted milk is even better)
- 1 cup flour
-
1 tsp baking powder
-1/2 tsp baking soda
-1 1/2 cups flour
-1 tbls cooking oil
-3/4 tsp salt
-1 tbls butter or bacon grease
-1 tbls sugar
-2 tbls cornmeal
-1/2 cup sourdough starter, water or milk and flour in a large bowl. Let stand overnight or all day at room temperature to let rise.
When ready to make up biscuits, mix in 1 cup flour, mix in salt, sugar, baking powder and baking soda mix throughly into your sponge. Add remaining 1/2 cup flour Mix together. Turn out onto floured surface knead in extra flour gently until you are able to handle without sticking too bad to your hands (Mix up like regular biscuits, the less you handle the more tender they are). Roll out to 1/2" thickness. Cut out biscuits and dip in a mixture of 1 tbls cooking or 1 tbls melted butter or bacon grease. Place close together in a 9" square pan that has 1 tbls cornmeal sprinkled on bottom of pan. Then sprinkle remaining tbls of cornmeal on top of biscuits. (You can skip that part if you don't want to dip you biscuits or put cornmeal over. Just make sure your pan is well greased and when they are done rub butter or oil over the top) Cover with a cloth. Set in warm place free from drafts and let rise 30 to 40 min. Bake at 375 for 30 to 35 min. Makes about 14 biscuits
Remember when you take out starter from your original start replace with equal amounts of water and flour. In this case 1/2 flour and 1/2 warm water
Monday, September 29, 2008
Sour Dough Pancakes
2 cups all-purpose flour
2 cups luke warm water
1/2 cup starter
2 tbls sugar
1 tsp salt
1/2 tsp baking powder
3 tbls oil
2 eggs
1/2 tps baking soda, dissolved in 1 tbls water
Add flour and water to sourdough starter. Mix together good and let stand in a warm place overnight. (Remember to replenish you starter 1/2 cup flour and 1/2 cup warm water) In the morning add too the batter sugar, salt, baking powder and oil. Beat eggs and add to batter. Gently fold in dissolved baking soda Do not sitr after the baking soda has been added. Cook on moderately hot, greased griddle. Do not let the oil smoke on the griddle. Alice May Hunt Despain (my father's mother)
2 cups luke warm water
1/2 cup starter
2 tbls sugar
1 tsp salt
1/2 tsp baking powder
3 tbls oil
2 eggs
1/2 tps baking soda, dissolved in 1 tbls water
Add flour and water to sourdough starter. Mix together good and let stand in a warm place overnight. (Remember to replenish you starter 1/2 cup flour and 1/2 cup warm water) In the morning add too the batter sugar, salt, baking powder and oil. Beat eggs and add to batter. Gently fold in dissolved baking soda Do not sitr after the baking soda has been added. Cook on moderately hot, greased griddle. Do not let the oil smoke on the griddle. Alice May Hunt Despain (my father's mother)
Sunday, September 28, 2008
THE BEGINNING OF A GREAT ADVENTURE IN SOURDOUGH
First of all, I must tell you that there are many ideas of sourdough out there, if you want to learn different methods go ahead and experiment. This is the one that I stick to, because it works for me. With so many different ideas can confuse the smartest cook.
This recipe was taught to me by my Grandmother Alice (my dad's mother) You have to have a start first of all and then you are on your way. If times gets hard and you were able to save 1 tbls of yeast then you will be able to make hundreds and hundreds of loaves of bread from just your beginning start. (Note there are many different ways to start your start what I am giving to you is the way that I was taught)
Sourdough Starter
2 cup flour
2 cups warm water
1 pkg yeast or 1 tbls.
Mix thoroughly, let set over night. Store in frig until ready to use. After using starter replenish. If you take out 1 cup of starter replace with 1 cup of warm water and 1 cup flour. Let set over night in a jar, glass or plastic with lid just laying on the bottle. When it sets in the frig. It will separate and a yellowish liquid will come on the top. That is OK. When you get ready to make bread just stir it all together and start your process.
The tools that you should use are anything glass, crock, plastic, plastic spoon or wooden spoon. You should never use metal and it will have a negative reaction and cause your start to not work properly.
When you are ready to make bread you should in the evening combine:
1 cup starter
1 cup can milk, regular milk or mixed up powder milk (the can milk makes your bread richer)
1 cup warm water
2 cups of flour
(remember to replenish your start)
Cover bowl leave at room temp. over night. Next morning add 3 tbls oil, 2 eggs (opt.) stir up and add:
3 tbls sugar
1 tsp salt
1/2 tsp soda
Mix well (but do not beat) add enough flour to make dough that you can handle with your hands. Put your dough out onto a floured counter and work in the flour until you can handle without it sticking to your hands. Next put your dough into a oiled bowl and cover to let it rise until double, be sure and set it into a warm location. then put in greased (or spray with pam) loaf pan. Let rise until. Bake 350 for 40 min.
This type of bread take a little longer to rise. So be patient and have fun!!
This recipe was taught to me by my Grandmother Alice (my dad's mother) You have to have a start first of all and then you are on your way. If times gets hard and you were able to save 1 tbls of yeast then you will be able to make hundreds and hundreds of loaves of bread from just your beginning start. (Note there are many different ways to start your start what I am giving to you is the way that I was taught)
Sourdough Starter
2 cup flour
2 cups warm water
1 pkg yeast or 1 tbls.
Mix thoroughly, let set over night. Store in frig until ready to use. After using starter replenish. If you take out 1 cup of starter replace with 1 cup of warm water and 1 cup flour. Let set over night in a jar, glass or plastic with lid just laying on the bottle. When it sets in the frig. It will separate and a yellowish liquid will come on the top. That is OK. When you get ready to make bread just stir it all together and start your process.
The tools that you should use are anything glass, crock, plastic, plastic spoon or wooden spoon. You should never use metal and it will have a negative reaction and cause your start to not work properly.
When you are ready to make bread you should in the evening combine:
1 cup starter
1 cup can milk, regular milk or mixed up powder milk (the can milk makes your bread richer)
1 cup warm water
2 cups of flour
(remember to replenish your start)
Cover bowl leave at room temp. over night. Next morning add 3 tbls oil, 2 eggs (opt.) stir up and add:
3 tbls sugar
1 tsp salt
1/2 tsp soda
Mix well (but do not beat) add enough flour to make dough that you can handle with your hands. Put your dough out onto a floured counter and work in the flour until you can handle without it sticking to your hands. Next put your dough into a oiled bowl and cover to let it rise until double, be sure and set it into a warm location. then put in greased (or spray with pam) loaf pan. Let rise until. Bake 350 for 40 min.
This type of bread take a little longer to rise. So be patient and have fun!!
Background about Sour Dough
Sourdough leavening is a mysterious act of nature. It is nature's leavening agent. It was accidentally discovered a long, long time ago when flour and water was left out, causing a fermentation. The sourdough is kept alive in a starter pot and used again and again. On the American frontier, miner, trappers and pioneers carried a pot of sour-dough starter with them and guarded it. They took extreme care to protect their sourdough starters because it was dependable and a never-ending source of hotcakes, biscuits, bread and many other great baked items. Even though it is a heritage from the past, sourdough is still used through the world today. If you always keep a small sourdough sponge you will always be able to make a nice batch of bread. If taken care of properly your start will last for years and years.
Saturday, September 27, 2008
BITS OF WISDOM ABOUT SOUR DOUGH
Grandma told me that long ago, friendships began with bits of dough.
Folks who lived many miles apart, made their bread from a borrowed start.
A start, she explained, was a piece of dough, from which new yeast would begin to grow.
Smiling she said, "It worked just fine. Sharing our bread down the line."
"But who started the start?" I asked, one day. And she answered, "I can't rightly say."
But remember this, there's no finer feast than bread from a friendly strangers yeast."
Folks who lived many miles apart, made their bread from a borrowed start.
A start, she explained, was a piece of dough, from which new yeast would begin to grow.
Smiling she said, "It worked just fine. Sharing our bread down the line."
"But who started the start?" I asked, one day. And she answered, "I can't rightly say."
But remember this, there's no finer feast than bread from a friendly strangers yeast."
Thursday, September 25, 2008
SUBSTITUTIONS
Heavy Cream Substitute
3/4 cup milk
1/3 cup butter or margarine, melted and cooled
Mix ingredients together. Use in place of one cup heavy cream
3/4 cup milk
1/3 cup butter or margarine, melted and cooled
Mix ingredients together. Use in place of one cup heavy cream
Play Dough
Play Dough
1 cup of flour
1/2 cup salt
2 tsp cream of tarter
1 cup water
2 tbs oil
Combine all ingredients, cook about 3 min, or until it forms a dry ball. Add food coloring and knead like bread. Keep in air tight container. May be dried and formed into objecrs. letters, etc. (might leave out oil when making object to dry)
1 cup of flour
1/2 cup salt
2 tsp cream of tarter
1 cup water
2 tbs oil
Combine all ingredients, cook about 3 min, or until it forms a dry ball. Add food coloring and knead like bread. Keep in air tight container. May be dried and formed into objecrs. letters, etc. (might leave out oil when making object to dry)
Egg Noodles
Egg Noodles
2 cups of flour
1 tsp salt
3 eggs
2 tbs water
Make a well with flour and salt. Beat eggs with water and add to flour stirring in a circular mostion until it forms a ball, should be so you can handle with hands. Toll out very thin on a floured board. Fold using plenty of flour in between layers. Cust in desired size. You can add the noodles in your favorite soup or dry and add later. (Keep cool if you have dried them, because of eggs they will spoil). It is best to put in frig.
2 cups of flour
1 tsp salt
3 eggs
2 tbs water
Make a well with flour and salt. Beat eggs with water and add to flour stirring in a circular mostion until it forms a ball, should be so you can handle with hands. Toll out very thin on a floured board. Fold using plenty of flour in between layers. Cust in desired size. You can add the noodles in your favorite soup or dry and add later. (Keep cool if you have dried them, because of eggs they will spoil). It is best to put in frig.
Tuesday, September 23, 2008
Stretching your Butter Budget
How to Turn one stick of Butter into two
During the World War II food shortages, people were forced to make the most of what they had. This is one idea that was used in my family to stretch our food budget.
Just beat one half cup of lukewarm water into one softened stick (1/2 cup) of butter. If you use a mixer, start slowly to prevent splattering. Add small amounts of water at a time and keep beating until the water all of the water in added into the butter. The mixture will be smooth and fluffy, and you end up with one cup of soft butter. After the butter has been refrigerated it will become as firm as regular butter. Cover and store in frig. Lucille Cargin Parry (my husband mother)
During the World War II food shortages, people were forced to make the most of what they had. This is one idea that was used in my family to stretch our food budget.
Just beat one half cup of lukewarm water into one softened stick (1/2 cup) of butter. If you use a mixer, start slowly to prevent splattering. Add small amounts of water at a time and keep beating until the water all of the water in added into the butter. The mixture will be smooth and fluffy, and you end up with one cup of soft butter. After the butter has been refrigerated it will become as firm as regular butter. Cover and store in frig. Lucille Cargin Parry (my husband mother)
Making Fresh Butter
How to make Fresh Butter
Step one:
Start by pouring one gallon of milk (fresh from the cow) into a clean container. Chill the milk quickly and keep it in the regrigerator over night. Then skim the cream off the top of the milk with a spoon. Next pour the cream into a butter churn or a jar, cap the container tightly.
Step Two:
It is important that you only fill your churn or jar 1/3 full. The empty 2/3 of the churn or jar allows the cream to expand as you churn or shake it......and also allows the thick fluid to splash against the walls of the container more violently when it is churned or shake. (This splashing is what turns the cream into butter. The length of time will depend on the temperature and how hard you churn or shake the cream. Usually about 15 to 30 min. Keep churning or shaking until the mass of cream will turn pale yellow, and becomes firm and separate from the milk.
Step Three:
Put the butter in a butter press or a cereal bowl. The size will depend of how much butter that you have. Press the butter into the butter press with a butter paddle or with very clean hands, work the butter around the sides of the bowl and tip it to one side to let the water run out.
After you've worked the water out of the butter, and the mass has become fairly firm, sprinkle some salt over it. (About 1/2 tsp of salt per pound of butter). Work the salt in, turn the butter over, and work it in some more. Taste the butter, and if necessary add more salt.
You now have creamy handmade butter spread, put in to a covered container, place the buttermilk in a capped jar or bottle, and store both containers in the refrigerator until needed. (The buttermilk is the liquid that is left over after you have gotten your solid mass of better. Alice May Hunt (my fathers mother)
Step one:
Start by pouring one gallon of milk (fresh from the cow) into a clean container. Chill the milk quickly and keep it in the regrigerator over night. Then skim the cream off the top of the milk with a spoon. Next pour the cream into a butter churn or a jar, cap the container tightly.
Step Two:
It is important that you only fill your churn or jar 1/3 full. The empty 2/3 of the churn or jar allows the cream to expand as you churn or shake it......and also allows the thick fluid to splash against the walls of the container more violently when it is churned or shake. (This splashing is what turns the cream into butter. The length of time will depend on the temperature and how hard you churn or shake the cream. Usually about 15 to 30 min. Keep churning or shaking until the mass of cream will turn pale yellow, and becomes firm and separate from the milk.
Step Three:
Put the butter in a butter press or a cereal bowl. The size will depend of how much butter that you have. Press the butter into the butter press with a butter paddle or with very clean hands, work the butter around the sides of the bowl and tip it to one side to let the water run out.
After you've worked the water out of the butter, and the mass has become fairly firm, sprinkle some salt over it. (About 1/2 tsp of salt per pound of butter). Work the salt in, turn the butter over, and work it in some more. Taste the butter, and if necessary add more salt.
You now have creamy handmade butter spread, put in to a covered container, place the buttermilk in a capped jar or bottle, and store both containers in the refrigerator until needed. (The buttermilk is the liquid that is left over after you have gotten your solid mass of better. Alice May Hunt (my fathers mother)
White Taffy
White Taffy
2 cups sugar
1/2 cup vinegar
1/4 cup water
1/4 tsp cream tarter
Mix altogether, bring to a boil and boil until the mixture reaches a hard crack stage. Let cook on bettered cookies sheet. When cool enough pull. Alice May Hunt (my fathers mother)
2 cups sugar
1/2 cup vinegar
1/4 cup water
1/4 tsp cream tarter
Mix altogether, bring to a boil and boil until the mixture reaches a hard crack stage. Let cook on bettered cookies sheet. When cool enough pull. Alice May Hunt (my fathers mother)
Cream Cookies
Cream Cookies
4 cups cream
3 eggs
4 cups sugar
12 cups flour
4 tsp soda
1 tsp salt
2 tsp vanilla or nutmeg
Mix altogether, Roll out and Bake in a moderate oven. Alice May Hunt Despain (my fathers mother)
4 cups cream
3 eggs
4 cups sugar
12 cups flour
4 tsp soda
1 tsp salt
2 tsp vanilla or nutmeg
Mix altogether, Roll out and Bake in a moderate oven. Alice May Hunt Despain (my fathers mother)
Monday, September 15, 2008
Banana Cake
Banana Cake
1/2 cup shortening
1 cup flour
4 ripe bananas (mash until fluffly)
1 egg
3 tbs sour milk
1 tsp soda
1 tsp vanilla
1/2 tsp salt
Walnuts if desired
Mix all together blending well. Bake 30 min. at 325 Alice Bowler Porter (grandmother)
Soda Cookies
5 cups of flour
1 cup lard
1 1/2 cups sugar
1 tsp soda
pinch salt
Mix all the above together like pie crust. Make a little well in ingredients and pour in
1 1/2 cup milk
2 eggs
1 tbs vanilla or lemon
Stir mixing liquid ingredients with dry makes aoft dough. Roll out and Bake. This recip is good for children. Soft and not to sweet. Alice Bowler Porter (my mothers mothers)
Cake Doughnuts
1 cup sugar
2 tbs melted shortening
2 eggs
1 cup milk
Pinch salt
Nutmeg to tast
1 tsp Baking Powder
1 tsp salt
Add enough Flour to make a soft dough. Roll out quite thin, Cut with doughnut cutter and drop into deep fat. Great Grandmother Mary Maud Porter (my mother's grandmother)
Sundown Cobbler
1 cup of flour 1/2 tsp salt
1 cup of sugar 1 egg (if you have plenty)
1 cup milk 1/2 cup melted butter
1 tsp baking powder 1 qt fruit
Put butter into pan and let melt in oven. Pour bater into pan after mixing in order above. Use fruit or berries, canned or fresh and sweetened. Pour this fruit over the batter. Bake in a moderate oven (about 375) until nicely browned and batter is done. About 30 to 45 min. In baking the batter will come to the top. Alice Despain (my grandmother)
Cowboy Cookies
1 cup butter 1 tsp ginger
1 cup sugar 1 tsp cinnomon
1 cup molasses 1/2 tsp salt
Mix above ingredients and add 4 1/2 cup flour. Sift flour before measuring. Dissolve 2 tsp soda in 1 cup boiling water and add to mixture. After you have mixed in flour. Beat up one egg and add last. Drop by tsp on cookie sheet. Bake at 375 for about 10 t0 12 min. Alice Despain (Grandmother, my fathers mother)
Vinegar Pudding
3/4 cup vinegar
4 cup water
1 1/2 cup sugar or to taste
1 tsp cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. allspice
1/4 tsp salt
Thicken with cornstarch and drop baking powder biscuits on top. Bake 375 for 45 min. Alice Despain (Grandmother, my fathers mother) This recipe my grandmother made many, many times. I am sure that she made this when times were hard. It became a Thanksgiving favorite.
1/2 cup shortening
1 cup flour
4 ripe bananas (mash until fluffly)
1 egg
3 tbs sour milk
1 tsp soda
1 tsp vanilla
1/2 tsp salt
Walnuts if desired
Mix all together blending well. Bake 30 min. at 325 Alice Bowler Porter (grandmother)
Soda Cookies
5 cups of flour
1 cup lard
1 1/2 cups sugar
1 tsp soda
pinch salt
Mix all the above together like pie crust. Make a little well in ingredients and pour in
1 1/2 cup milk
2 eggs
1 tbs vanilla or lemon
Stir mixing liquid ingredients with dry makes aoft dough. Roll out and Bake. This recip is good for children. Soft and not to sweet. Alice Bowler Porter (my mothers mothers)
Cake Doughnuts
1 cup sugar
2 tbs melted shortening
2 eggs
1 cup milk
Pinch salt
Nutmeg to tast
1 tsp Baking Powder
1 tsp salt
Add enough Flour to make a soft dough. Roll out quite thin, Cut with doughnut cutter and drop into deep fat. Great Grandmother Mary Maud Porter (my mother's grandmother)
Sundown Cobbler
1 cup of flour 1/2 tsp salt
1 cup of sugar 1 egg (if you have plenty)
1 cup milk 1/2 cup melted butter
1 tsp baking powder 1 qt fruit
Put butter into pan and let melt in oven. Pour bater into pan after mixing in order above. Use fruit or berries, canned or fresh and sweetened. Pour this fruit over the batter. Bake in a moderate oven (about 375) until nicely browned and batter is done. About 30 to 45 min. In baking the batter will come to the top. Alice Despain (my grandmother)
Cowboy Cookies
1 cup butter 1 tsp ginger
1 cup sugar 1 tsp cinnomon
1 cup molasses 1/2 tsp salt
Mix above ingredients and add 4 1/2 cup flour. Sift flour before measuring. Dissolve 2 tsp soda in 1 cup boiling water and add to mixture. After you have mixed in flour. Beat up one egg and add last. Drop by tsp on cookie sheet. Bake at 375 for about 10 t0 12 min. Alice Despain (Grandmother, my fathers mother)
Vinegar Pudding
3/4 cup vinegar
4 cup water
1 1/2 cup sugar or to taste
1 tsp cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. allspice
1/4 tsp salt
Thicken with cornstarch and drop baking powder biscuits on top. Bake 375 for 45 min. Alice Despain (Grandmother, my fathers mother) This recipe my grandmother made many, many times. I am sure that she made this when times were hard. It became a Thanksgiving favorite.
Friday, September 12, 2008
SUBSITUTIONS
Sour Cream = Equal amount of cottage whipped in a blender
Maple Syrup =
1 cup of water boiling
2 cups of sugar or
1 cup brown sugar or 1 cup granulated sugar.
1 tbs of maple flavoring
Bring water to a boil, slowly add sugar bring to a boil and boil for about 1 min. Turn off heat and add maple flavoring. Store in frig.
Brown Sugar = 2 tbs molasses to cup sugar
Powder Sugar = 1 cup sugar whipped in blender at high speed will make 1 cup and more of powder sugar
Cool Whip = Cool whip substitute
1 envelope unflavored gelatin
4 tsp cold water
1/3 cup boiling water
1 cup ice water
1 1/3 cup nonfat dry milk
6 tbs sugar
1/3 cup oil
1 tsp vanilla
2 tsp lemon juice
Chill big electric mixer, bowl and beaters. In a small cup sprinkle gelatin over the 4 tbs water. Soften 2-3 min. Add boiling water and stir until dissolved. Let cool. In chilled bow, mix ice water and dry milk. Beat at high speed until peaks form. Add slowly, sugar, oil, vanilla, lemon juice and the gelatin. Beat one minute more after the adding gelatin. You can use immediately or transfer to a hard plastic bow, cover and freeze. Makes 6 cups
Butter = Butter substitute
1/3 cup milk
1 cup Crisco
3 drops yellow food coloring
1 tsp salt
3 tbs clear jeland butter flavoring to taste or butter salt
Beat milk and clearjel until frothy. Add salt and shortening and whip until smooth.
Mayonnaise = Clear Jel Mayonnaise
4 tsp sugar
1/2 cup clear jell
3/4 cup powdered milk
1/2 cup egg powder
4 tsp salt
2 tsp dry mustard (or 4 tsp prepared mustard)
1/2 tsp garlic powder
In a blender combine 1 cup water, 2 tbs oil and 2 tbs vinegar or lemon juice. Add 1/2 cup of dry mayonnaise mixture and blend.
Powdered Eggs
1 fresh egg = 1 tbls dried egg (firm pack) and 2 tbls water
Using powdered egg in your baking will have no noticeable difference than using fresh eggs. The only things that you cannot use powdered eggs for is sunny side up, over easy, over medium, potato salad, or deviled eggs.
Uses: Cakes, cookies, muffins, bread, french toast, scrambled.
Sweetened Condensed Milk =
1/3 cup cold water
2/3 cup sugar
1 cups nonfat dry milk
3 tbs butter or margarine
Measure water into 2 cup glass measure. Gradually stir in milk powder until smooth. Microwave (high)3/4 to 1 min. or until milk is steaming hot. Stir in sugar and butter until dissolved. Allow to cool before using. Use as a substitute in recipes for 1 can (14oz) sweetened condensed milk. Yield 1 1/4 cups
1 cup cake flour = 1 cup minus 2 tablespoons all-purpose flour
1 tbs cornstarch (for thickening) = 2 tbs flour or 4 tsp tapioca
1 tsp baking powder = 1 tsp baking soda, 2 tsp cream of tartar and 1 tsp corn starch - yield 1 tbls of baking powder (better for you because it doesn't contain any aluminum that so many baking powders do.
1 cake compressed yeast = 1 package or 2 tsp active dry yeast
1 cup whole milk = 1/2 cup evaporated milk plus 1/2 cup water or 1 cup reconstituted nonfat dry milk plus 2 1/2 tsp butter or margarine
1 cup sour milk or buttermilk = 1 tbs lemon juice or vinegar plus sweet milk 1 cup of sweet milk (let stand 5 min.)
1 whole egg = 2 egg yolks (in custards)
1 square (1 oz) unsweetened chocolate = 3 tbs cocoa (regular type, dry) plus 1 tablespoon butter or margarine
1 tbs fresh snipped herbs = 1 tsp dried herbs
1 small fresh onion = 1 tbs instant minced onion, rehydrate
1 clove garlic = 1/8 teaspoon garlic powder
1 cup tomato juice = 1/2 cup tomato sauce plus 1/2 cup water
1 cup catsup = 1 cup tomato sauce plus 1/2 cup sugar and 2 tbs vinegar
Maple Syrup =
1 cup of water boiling
2 cups of sugar or
1 cup brown sugar or 1 cup granulated sugar.
1 tbs of maple flavoring
Bring water to a boil, slowly add sugar bring to a boil and boil for about 1 min. Turn off heat and add maple flavoring. Store in frig.
Brown Sugar = 2 tbs molasses to cup sugar
Powder Sugar = 1 cup sugar whipped in blender at high speed will make 1 cup and more of powder sugar
Cool Whip = Cool whip substitute
1 envelope unflavored gelatin
4 tsp cold water
1/3 cup boiling water
1 cup ice water
1 1/3 cup nonfat dry milk
6 tbs sugar
1/3 cup oil
1 tsp vanilla
2 tsp lemon juice
Chill big electric mixer, bowl and beaters. In a small cup sprinkle gelatin over the 4 tbs water. Soften 2-3 min. Add boiling water and stir until dissolved. Let cool. In chilled bow, mix ice water and dry milk. Beat at high speed until peaks form. Add slowly, sugar, oil, vanilla, lemon juice and the gelatin. Beat one minute more after the adding gelatin. You can use immediately or transfer to a hard plastic bow, cover and freeze. Makes 6 cups
Butter = Butter substitute
1/3 cup milk
1 cup Crisco
3 drops yellow food coloring
1 tsp salt
3 tbs clear jeland butter flavoring to taste or butter salt
Beat milk and clearjel until frothy. Add salt and shortening and whip until smooth.
Mayonnaise = Clear Jel Mayonnaise
4 tsp sugar
1/2 cup clear jell
3/4 cup powdered milk
1/2 cup egg powder
4 tsp salt
2 tsp dry mustard (or 4 tsp prepared mustard)
1/2 tsp garlic powder
In a blender combine 1 cup water, 2 tbs oil and 2 tbs vinegar or lemon juice. Add 1/2 cup of dry mayonnaise mixture and blend.
Powdered Eggs
1 fresh egg = 1 tbls dried egg (firm pack) and 2 tbls water
Using powdered egg in your baking will have no noticeable difference than using fresh eggs. The only things that you cannot use powdered eggs for is sunny side up, over easy, over medium, potato salad, or deviled eggs.
Uses: Cakes, cookies, muffins, bread, french toast, scrambled.
Sweetened Condensed Milk =
1/3 cup cold water
2/3 cup sugar
1 cups nonfat dry milk
3 tbs butter or margarine
Measure water into 2 cup glass measure. Gradually stir in milk powder until smooth. Microwave (high)3/4 to 1 min. or until milk is steaming hot. Stir in sugar and butter until dissolved. Allow to cool before using. Use as a substitute in recipes for 1 can (14oz) sweetened condensed milk. Yield 1 1/4 cups
1 cup cake flour = 1 cup minus 2 tablespoons all-purpose flour
1 tbs cornstarch (for thickening) = 2 tbs flour or 4 tsp tapioca
1 tsp baking powder = 1 tsp baking soda, 2 tsp cream of tartar and 1 tsp corn starch - yield 1 tbls of baking powder (better for you because it doesn't contain any aluminum that so many baking powders do.
1 cake compressed yeast = 1 package or 2 tsp active dry yeast
1 cup whole milk = 1/2 cup evaporated milk plus 1/2 cup water or 1 cup reconstituted nonfat dry milk plus 2 1/2 tsp butter or margarine
1 cup sour milk or buttermilk = 1 tbs lemon juice or vinegar plus sweet milk 1 cup of sweet milk (let stand 5 min.)
1 whole egg = 2 egg yolks (in custards)
1 square (1 oz) unsweetened chocolate = 3 tbs cocoa (regular type, dry) plus 1 tablespoon butter or margarine
1 tbs fresh snipped herbs = 1 tsp dried herbs
1 small fresh onion = 1 tbs instant minced onion, rehydrate
1 clove garlic = 1/8 teaspoon garlic powder
1 cup tomato juice = 1/2 cup tomato sauce plus 1/2 cup water
1 cup catsup = 1 cup tomato sauce plus 1/2 cup sugar and 2 tbs vinegar
Saturday, September 6, 2008
ALL ABOUT MAKING YOUR OWN MIXES
Lemon Pie-Filling Mix
2 1/2 cups pre-sweetened powdered lemonade mix
1 cup plus 2 tablespoon cornstarch
1 1/4 cup sugar, more for sweeter flavor
1 teaspoon salt
In a medium bowl, combine lemonade mix, cornstarch, sugar and salt. Mix well. Put in a 1 qt. air-tight container. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 4 1/4 cups of Lemon Pie-Filling Mix.
Luscious Lemon Pie
1 1/4 cups lemon Pie-Filling Mix
2 1/2 cups water
3 eggs yolks
2 tablespoon butter or margarine
Sweetened Whipped cream
Prepare Pie crust. In a large saucepan, combine Lemon Pie-Filling Mix 1/2 cup of the water and egg yolks, Mix until smooth. Add remaining 2 cups water. Cook over medium heat, about 4 to 5 min. stirring constantly, until mixture is thick and bubbly. Remove from heat. Add butter or margarine. Stir until melted. Cover and let cool 5 min. Stir. Pour into baked pie crust. Cover and refrigerate 3 hours. Top with whipped cream before serving. Makes one 9 inch single crust pie.
Pudding and Pie Mix
5 1/2 cups sugar
2 3/4 cups all-purpose flour
1 teaspoon salt
1 1/2 cups instant nonfat dry milk
In a large bowl, combine sugar, flour, salt and dry milk. Mix well. Put in a large airtight container. Label. Store in a cool, dry place. Use withing 6 to 8 months. Makes about 9 cups of Pudding and Pie Mix.
Variation
If you prefer cornstarch puddings, substitute 2 cups cornstarch for all-purpose flour.
Vanilla Cream Pie
1 1/4 cups pudding and pie mix
2 3/4 cups milk
2 eggs well-beaten
1 teaspoon vanilla
2 tablespoons butter or margarine
Whipping Cream
Combine pudding and pie mix and 1 cup of the milk in a heavy saucepan. Stir until smooth. Gradually add remain 1 3/4 cups milk. Cook over medium heat about 5 to 7 min., stirring constantly, until mixture comes to a boil and thickens. Remove from heat. Gradually add half of hot mixture to heated eggs in a medium bowl. Mix well. Blend egg mixture slowly into the remaining hot mixture in saucepan. Cook about 1 min., stirring constantly, until mixture just begins to boil. Remove from heat. Stir in vanilla and butter or margarine. Cool, then pout into pie crust. Refrigerate 2 to 3 hours, until firm. Serve with whipped cream. Makes one 9-inch single pie.
Variations:
Coconut Cream Pie: Add 1 cup flaked coconut to filling before pouring into pie crust.
Banana Cream Pie: Slice 2 bananas into pie crust before pouring in filling.
Blueberry Cream Pie: Top cooled pie with 1 can blueberry pie filling
Vanilla Pudding: Increase milk to 3 cups.
Homemade Pie Crust Mix
16 cups of all-purpose flour
6 cups lard or shortening
6 teaspoon salt
Combine flour and salt in a large bowl. Mix well. With a pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10 to 12 weeks. Or put about 2 1/2 cups mixture each into 6 freezer bags. Seal and label bags. Freeze. Use within 12 months. Makes about 16 cups or more of Pie Crust Mix.
Pie Crust
2 1/2 cups pie crust mix
about 1/4 cup ice water
mix altogether to form a ball. You then can roll out for your favorite pie. You could also add:
1 egg, beaten
1 tablespoon white vinegar
Homemade Cake Mix
3 1/3 cups shortening
5 tablespoons double-acting baking powder
7 2/3 cups of sugar
3 tablespoons salt
11 cups sifted all-purpose flour
Place shortening at room temperature in a large mixing bowl. Cream 1/2 min. with mixer at medium speed. Scrape sides and bottom of bowl. Cream another 1/2 minute. at same speed. Add 4 cups sugar, 1 cup at a time. After each addition, cream 1 minute at medium speed. Sift together 3 times, flour, baking powder, salt, and 3 2/3 cups of sugar. Sift last time into clean mixing bowl. Add 2 cups of sifted ingredients to shortening-sugar. Blend 1/2 minute at medium speed. Turn mixture into dry ingredients. Blend until it looks like cornmeal. Be sure all ingredients are well blended.
To Store Mix:
Measure mix into 6 equal parts. Spoon it lightly into measuring cup. Each part should be 3 1/2 cups. Place each part into a quart glass jar or zip-lock baggies. Cover and store in a cool, dark place; or place in a metal can, cover, and store in a cool place. When stored properly, mix stays fresh for up to a month. For longer shelf-life, store in the freezer.
Yellow Cake
3 1/2 cup cake mix
1 teas. vanilla
2 medium eggs
3/4 cup milk
Yield:
1 square cake 8x8x2
2 round layer cake pans - 8 inches
1 loaf cake - 10x6-1/2x2
1 sheet cake - 12x8x1
Place mix into a 2 quart bowl. Make a well in center of mix. Add eggs, vanilla and all the milk to the mixture. Beat mixture 1 min. with electric mixer at low speed. Scrape sides and bottom of bowl to be sure all ingredients are mixed. Beat 2 min. longer at same speed. Batter should be smooth and free of lumps.
Pour into desired pans and bake in a 350 degree f. oven for 30 t0 40 min. Cake is done when it springs back up when pressed lightly in center.
Variations:
White cake
Use 3 medium eggs whites instead of whole eggs.
Spice cake
Add to the mix for cake:
Pancake Mix
10 cups all-purpose flour
1/4 cup baking powder
2 1/2 cups instant nonfat dry milk
2 tablespoons salt
1/2 cup sugar
Combine all ingredients in a large bowl. Stir together to blend well. Put in a large airtight container. Label. Store in a cook, dry place. Use within 6 to 8 months. Makes about 13 cups of Pancake Mix.
Pancakes
1 1/2 cups Pancake Mix
1 cup water
1 egg
3 tablespoons vegetable oil
Put pancake mix in a medium bowl. Add egg, water and oil. Add more water for thinner pancakes. Blend well. Let stand 5 min. Cook on a hot oiled griddle about 3 to 4 min. until browned on both sides. Makes about ten to twelve 4 inch pancakes.
Biscuit (Bisquick) Mix
5 cups of flour
2 1/2 Tablespoon of baking powder
1/4 cup sugar
2 teaspoon salt
1 cup shortening
2 teaspoon cream tartar
3 tablespoon powdered buttermilk (if you have it)
Mix the dry ingredients in a large bowl. Chunk up the shortening and lightly drop into the flour.
With a pastry blender or with your hands, cut in the shortening just until it resembles course crumbs. The less handling the better.
Store in an air tight container. It will stay good for 10 to 12 weeks on the shelf and longer if you store it in a cool place. Storage room or frig.
Quick Biscuits
2 cups homemade biscuits mix
1/2 cup milk
Stir lightly together just until the dough follows the fork around, then kneed on a lightly floured board for about 10 turns. (2 T. of parsley may be added to this recipe complements chicken dishes well.Pat to about 3/4 inch thick and cut with a floured biscuit cutter or a glass dipped in flour. Bake at 450 for about 10 min. Makes about 8 biscuits
2 1/2 cups pre-sweetened powdered lemonade mix
1 cup plus 2 tablespoon cornstarch
1 1/4 cup sugar, more for sweeter flavor
1 teaspoon salt
In a medium bowl, combine lemonade mix, cornstarch, sugar and salt. Mix well. Put in a 1 qt. air-tight container. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 4 1/4 cups of Lemon Pie-Filling Mix.
Luscious Lemon Pie
1 1/4 cups lemon Pie-Filling Mix
2 1/2 cups water
3 eggs yolks
2 tablespoon butter or margarine
Sweetened Whipped cream
Prepare Pie crust. In a large saucepan, combine Lemon Pie-Filling Mix 1/2 cup of the water and egg yolks, Mix until smooth. Add remaining 2 cups water. Cook over medium heat, about 4 to 5 min. stirring constantly, until mixture is thick and bubbly. Remove from heat. Add butter or margarine. Stir until melted. Cover and let cool 5 min. Stir. Pour into baked pie crust. Cover and refrigerate 3 hours. Top with whipped cream before serving. Makes one 9 inch single crust pie.
Pudding and Pie Mix
5 1/2 cups sugar
2 3/4 cups all-purpose flour
1 teaspoon salt
1 1/2 cups instant nonfat dry milk
In a large bowl, combine sugar, flour, salt and dry milk. Mix well. Put in a large airtight container. Label. Store in a cool, dry place. Use withing 6 to 8 months. Makes about 9 cups of Pudding and Pie Mix.
Variation
If you prefer cornstarch puddings, substitute 2 cups cornstarch for all-purpose flour.
Vanilla Cream Pie
1 1/4 cups pudding and pie mix
2 3/4 cups milk
2 eggs well-beaten
1 teaspoon vanilla
2 tablespoons butter or margarine
Whipping Cream
Combine pudding and pie mix and 1 cup of the milk in a heavy saucepan. Stir until smooth. Gradually add remain 1 3/4 cups milk. Cook over medium heat about 5 to 7 min., stirring constantly, until mixture comes to a boil and thickens. Remove from heat. Gradually add half of hot mixture to heated eggs in a medium bowl. Mix well. Blend egg mixture slowly into the remaining hot mixture in saucepan. Cook about 1 min., stirring constantly, until mixture just begins to boil. Remove from heat. Stir in vanilla and butter or margarine. Cool, then pout into pie crust. Refrigerate 2 to 3 hours, until firm. Serve with whipped cream. Makes one 9-inch single pie.
Variations:
Coconut Cream Pie: Add 1 cup flaked coconut to filling before pouring into pie crust.
Banana Cream Pie: Slice 2 bananas into pie crust before pouring in filling.
Blueberry Cream Pie: Top cooled pie with 1 can blueberry pie filling
Vanilla Pudding: Increase milk to 3 cups.
Homemade Pie Crust Mix
16 cups of all-purpose flour
6 cups lard or shortening
6 teaspoon salt
Combine flour and salt in a large bowl. Mix well. With a pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10 to 12 weeks. Or put about 2 1/2 cups mixture each into 6 freezer bags. Seal and label bags. Freeze. Use within 12 months. Makes about 16 cups or more of Pie Crust Mix.
Pie Crust
2 1/2 cups pie crust mix
about 1/4 cup ice water
mix altogether to form a ball. You then can roll out for your favorite pie. You could also add:
1 egg, beaten
1 tablespoon white vinegar
Homemade Cake Mix
3 1/3 cups shortening
5 tablespoons double-acting baking powder
7 2/3 cups of sugar
3 tablespoons salt
11 cups sifted all-purpose flour
Place shortening at room temperature in a large mixing bowl. Cream 1/2 min. with mixer at medium speed. Scrape sides and bottom of bowl. Cream another 1/2 minute. at same speed. Add 4 cups sugar, 1 cup at a time. After each addition, cream 1 minute at medium speed. Sift together 3 times, flour, baking powder, salt, and 3 2/3 cups of sugar. Sift last time into clean mixing bowl. Add 2 cups of sifted ingredients to shortening-sugar. Blend 1/2 minute at medium speed. Turn mixture into dry ingredients. Blend until it looks like cornmeal. Be sure all ingredients are well blended.
To Store Mix:
Measure mix into 6 equal parts. Spoon it lightly into measuring cup. Each part should be 3 1/2 cups. Place each part into a quart glass jar or zip-lock baggies. Cover and store in a cool, dark place; or place in a metal can, cover, and store in a cool place. When stored properly, mix stays fresh for up to a month. For longer shelf-life, store in the freezer.
Yellow Cake
3 1/2 cup cake mix
1 teas. vanilla
2 medium eggs
3/4 cup milk
Yield:
1 square cake 8x8x2
2 round layer cake pans - 8 inches
1 loaf cake - 10x6-1/2x2
1 sheet cake - 12x8x1
Place mix into a 2 quart bowl. Make a well in center of mix. Add eggs, vanilla and all the milk to the mixture. Beat mixture 1 min. with electric mixer at low speed. Scrape sides and bottom of bowl to be sure all ingredients are mixed. Beat 2 min. longer at same speed. Batter should be smooth and free of lumps.
Pour into desired pans and bake in a 350 degree f. oven for 30 t0 40 min. Cake is done when it springs back up when pressed lightly in center.
Variations:
White cake
Use 3 medium eggs whites instead of whole eggs.
Spice cake
Add to the mix for cake:
- 1 tsp ground Cinnamon
- 1/2 tsp allspice
- 1/2 tsp cloves
Orange Cake
Add 1 teaspoon grated orange rind to mix and use 1/2 teaspoon lemon extract in place of vanilla.
Chocolate Cake
- Add 2 extra tablespoons of milk
- Stir liquid ingredients into mix until just blended
- Add 2 squares of melted chocolate and blend into mixture or 3 tbls of cocoa.
- Continue mixing batter as directed
Pancake Mix
10 cups all-purpose flour
1/4 cup baking powder
2 1/2 cups instant nonfat dry milk
2 tablespoons salt
1/2 cup sugar
Combine all ingredients in a large bowl. Stir together to blend well. Put in a large airtight container. Label. Store in a cook, dry place. Use within 6 to 8 months. Makes about 13 cups of Pancake Mix.
Pancakes
1 1/2 cups Pancake Mix
1 cup water
1 egg
3 tablespoons vegetable oil
Put pancake mix in a medium bowl. Add egg, water and oil. Add more water for thinner pancakes. Blend well. Let stand 5 min. Cook on a hot oiled griddle about 3 to 4 min. until browned on both sides. Makes about ten to twelve 4 inch pancakes.
Biscuit (Bisquick) Mix
5 cups of flour
2 1/2 Tablespoon of baking powder
1/4 cup sugar
2 teaspoon salt
1 cup shortening
2 teaspoon cream tartar
3 tablespoon powdered buttermilk (if you have it)
Mix the dry ingredients in a large bowl. Chunk up the shortening and lightly drop into the flour.
With a pastry blender or with your hands, cut in the shortening just until it resembles course crumbs. The less handling the better.
Store in an air tight container. It will stay good for 10 to 12 weeks on the shelf and longer if you store it in a cool place. Storage room or frig.
Quick Biscuits
2 cups homemade biscuits mix
1/2 cup milk
Stir lightly together just until the dough follows the fork around, then kneed on a lightly floured board for about 10 turns. (2 T. of parsley may be added to this recipe complements chicken dishes well.Pat to about 3/4 inch thick and cut with a floured biscuit cutter or a glass dipped in flour. Bake at 450 for about 10 min. Makes about 8 biscuits
Thursday, September 4, 2008
THIRTEEN USES FOR PEROXIDE
1. Take one capful (the little white cap that comes with the bottle) andhold in your mouth for 10 minutes daily, then spit it out. No morecankersores, and your teeth will be whiter without expensive pastes. Use itinstead of mouthwash.
2. Let your toothbrushes soak in a cup of peroxide to keep them free of germs.
3.Clean your counters and table tops with peroxide to kill germs andleave a fresh smell. Simply put a little on your dishrag when you wipe,orspray it on the counters.
4. After rinsing off your wooden cutting board, pour peroxide on it to kill salmonella and other bacteria.
5. I had fungus on my feet for years until I sprayed a 50/50 mixture of peroxide and water on them (especially the toes) every night and let dry.
6. Soak any infections or cuts in 3% peroxide for five to ten minutesseveral times a day.
7. Fill a spray bottle with a 50/50 mixture of peroxide and water andkeepit in every bathroom to disinfect without harming your septic systemlikebleach or most other disinfectants will.
8. Tilt your head back and spray into nostrils with your 50/50 mixturewhenever you have a cold, plugged sinus. It will bubble and help to kill the bacteria. Hold for a few minutes, and then blow your nose into a tissue.
9. If you have a terrible toothache and cannot get to a dentist rightaway, put a capful of 3% peroxide into your mouth and hold it for ten minutes several times a day. The pain will lessen greatly.
10. And of course, if you like a natural look to your hair, spray the 50/50 solution on your wet hair after a shower and comb it through. You will not have the peroxide-burnt blonde hair like the hair dye packages but more natural highlights if your hair is a light brown, reddish, or dirty blonde. It also lightens gradually, so it's not a drastic change.
11. Put half a bottle of peroxide in your bath to help rid boils, fungus,or other skin infections.
12. You can also add a cup of peroxide instead of bleach to a load of whites in your laundry to white them. If there is blood on clothing, pour it directly on the soiled spot. Let it sit for a minute, then rub it and rinse with cold water. Repeat if necessary.
13. Use peroxide to clean my mirrors. There is no smearing,
2. Let your toothbrushes soak in a cup of peroxide to keep them free of germs.
3.Clean your counters and table tops with peroxide to kill germs andleave a fresh smell. Simply put a little on your dishrag when you wipe,orspray it on the counters.
4. After rinsing off your wooden cutting board, pour peroxide on it to kill salmonella and other bacteria.
5. I had fungus on my feet for years until I sprayed a 50/50 mixture of peroxide and water on them (especially the toes) every night and let dry.
6. Soak any infections or cuts in 3% peroxide for five to ten minutesseveral times a day.
7. Fill a spray bottle with a 50/50 mixture of peroxide and water andkeepit in every bathroom to disinfect without harming your septic systemlikebleach or most other disinfectants will.
8. Tilt your head back and spray into nostrils with your 50/50 mixturewhenever you have a cold, plugged sinus. It will bubble and help to kill the bacteria. Hold for a few minutes, and then blow your nose into a tissue.
9. If you have a terrible toothache and cannot get to a dentist rightaway, put a capful of 3% peroxide into your mouth and hold it for ten minutes several times a day. The pain will lessen greatly.
10. And of course, if you like a natural look to your hair, spray the 50/50 solution on your wet hair after a shower and comb it through. You will not have the peroxide-burnt blonde hair like the hair dye packages but more natural highlights if your hair is a light brown, reddish, or dirty blonde. It also lightens gradually, so it's not a drastic change.
11. Put half a bottle of peroxide in your bath to help rid boils, fungus,or other skin infections.
12. You can also add a cup of peroxide instead of bleach to a load of whites in your laundry to white them. If there is blood on clothing, pour it directly on the soiled spot. Let it sit for a minute, then rub it and rinse with cold water. Repeat if necessary.
13. Use peroxide to clean my mirrors. There is no smearing,
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