Here are some household hints that you might like. They came from "Cooking in Wyoming" Wyoming Statehood Diamond Jubilee Edition, 1965. This book has many recipes from the oldtimers and hints on cooking wild game, etc.

• 1. TO MAKE AN EXCELLENT BREAKFAST BREAD. Sprinkle a little cinnamon and sugar over the batter of Sally Lunn after it is in the pans and before baking.
• 2. TO MAKE CRUMBS OR STREUSEL FOR COFFEE CAKES. Use one-half as much sugar as flour and one-half as much butter as sugar.
• 3. TO KEEP SANDWICHES FRESH. Dip a napkin or cloth in water and wring out dry and cover sandwiches with the cloth.
• 4. TO ROLL SANDWICHES. The day before, cut entire crust from sandwich loaf. Wrap the loaf in a damp cloth and keep in the refrigerator or a cool place. The bread will then slice and roll easily.
• 5. HOW TO BEAT EGGS. Beat eggs only slightly when used for a thickening agent, as in custards, puddings, sauces, etc. Beat eggs well when used to make foods light, as in sponge cakes, puffy omelets, etc.
• 6. TO CREAM SHORTENING EASILY. Pour a little boiling water into mixing bowl to be used. Let stand until ready to mix the cake, then empty bowl and dry, before putting in the shortening. This softens it without melting it.
• 7. RINSE ALL DISHES having eggs, flour or milk first in cold water, then wash in hot water.
• 8. TO REMOVE EGG YOLK FROM THE WHITE. If any egg yolk should get into the white when separating eggs, the whites will not beat up stiffly. Remove the yolk with a piece of the shell. The edges are sharper than a spoon.
• 9. TO PEEL TOMATOES. Pour boilng water over them, let stand one minute, then plunge in cold water. The skins will peel off quickly. Chill tomatoes thoroughly before cutting them to serve.
• 10.TO AVOID SCRAPING CARROTS. Scrub carrots, then boil. When tender, rinse in cold water and the skins may be rubbed off easily just like the skins on beets.
• 11.TO WASH SPINACH. Use warm water for the first washing. This loosens up much of the sand and dirt. Then wash in cool water until free from sand.
• 12.TO KEEP CAKE FRESH. When only a small amount is eaten at a time, cut the desired number of slices from the center of the cake. Push the two remaining pieces close together like a whole cake and this will keep it moist and soft for several days.
• 13.ONIONS peeled under water will not affect your eyes.
• 14.TO SEPARATE A HEAD OF LETTUCE. When the leaves are tightly grown together, hold under running water. The force of the water separates without breaking the leaves.
• 15.TO KEEP SLICED AVOCADO FROM DISCOLORING. Keep the pit on top of the slices until ready to serve.
• 16.TO REMOVE MEATS FROM PECAN NUTS EASILY AND WHOLE. Put them into a pan of boiling water and boil fifteen minutes. The kernels will come out whole and with very little exertion. Does not injure the flavor of the nuts.
• 17.TO CUT MARSHMALLOWS AND DRIED FRUITS such as raisins, dates, etc., use floured scissors.
• 18.TO SEPARATE SEEDED RAISINS. Wash under cold water faucet and they will come apart readily.
• 19.TO PREVENT NUTS AND FRUITS FROM SINKING IN CAKE. Heat before rolling in flour and adding to the cake batter.
• 20.TO BLANCH ALMONDS. After shelling, place in boiling water and let boil one or two minutes. Drain; then skins can be easily removed. If not in hurry let almonds stay in cold water overnight, pour off water and the same results will be obtained.
• 21.TO CUT FRESH BREAD EASILY. Use a sharp serrated edge knife, press down lightly and "saw" fast.
• 22.TO PREVENT FILLING FROM SOAKING IN PIE CRUST. Dust over bottom crust with a mixture of flour and sugar before adding fruit or other filling.
• 23.TO USE COCOA IN PLACE OF CHOCOLATE. Use three and one-half tablespoons cocoa for each square or ounce of chocolate and add one-half tablespoon butter.
• 24.TO WHIP CREAM. Use heavy cream for whipping and have it thoroughly chilled. Whip with rotary egg beater or cream whipper. Whip until cream begins to stiffen (if beaten too long, it will turn to butter), then add sugar if it is to be sweetened. Add one tablespoon powdered sugar and one-half teaspoon vanilla extract to each cup (one-half pint) of cream. Continue to whip until cream holds its shape. Heavy cream about doubles in bulk when whipped.