Download 1,001 Old-Time Household Hints: Timeless Bits of Household by Editors of Yankee Magazine PDF

By Editors of Yankee Magazine

Wonder what Grandma could have used to wash greasy kitchen partitions? therapy a sore throat? overcome insect pests in her vegetable backyard? ask yourself no longer!

Whatever your grandma did to mend and keep issues round the condo and backyard, it most likely labored. That’s as the outdated methods are frequently the easiest methods by way of ideas for daily difficulties, rules for saving time, and convenient recommendation for purchasing the activity performed. And that’s the place 1,001 Old-Time family Hints is available in. locate the easiest tricks, guidance, and secrets and techniques for every thing from cooking, cleansing, and residential upkeep to puppy care, gardening, and vacation celebrations. You’ll additionally locate how one can adapt and increase a few old-time equipment. realize an awesome number of invaluable and shrewdpermanent rules, together with find out how to:

• fresh copper pans, utilizing buttermilk and salt
• Make genuine sourdough bread the best way the pioneers did
• struggle wrinkles and create kissable lips
• Use common components to fix your hair
• Create your personal certain body spray
• arrange universal house at your residence
• Use ivory cleaning soap for sprucing silver and bug keep watch over
• effectively separate consuming glasses which were caught jointly
• And extra!

With 1,001 Old-Time loved ones Hints in your kitchen desk or nightstand, you’re regularly within the stable corporation of an old-timer who’s able to dispense a useful trace, encouraging notice, or sage mystery on the flip of a web page. 310 colour photos

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1,001 Old-Time Household Hints: Timeless Bits of Household Wisdom for Today's Home and Garden

Ask yourself what Grandma could have used to scrub greasy kitchen partitions? medication a sore throat? triumph over insect pests in her vegetable backyard? ask yourself not! no matter what your grandma did to mend and keep issues round the residence and backyard, it most likely labored. That’s as the previous methods are usually the easiest methods by way of ideas for daily difficulties, rules for saving time, and convenient suggestion for buying the task performed.

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Extra resources for 1,001 Old-Time Household Hints: Timeless Bits of Household Wisdom for Today's Home and Garden

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If you’re rusty on how to make hash, try this simple recipe from the Metropolitan Life Cook Book (circa 1930): Chop 1 to 2 cups leftover meat and cube an equal portion of cold, cooked potato. Sprinkle with 1 teaspoon minced celery or onion and ¼teaspoon black pepper. Melt butter in a frying pan (1 tablespoon for each cup of hash mixture), spread the meat and potatoes evenly over the bottom of the pan, and moisten with milk, meat stock, or leftover gravy (a few tablespoons should suffice). Then cook slowly (over medium-low to medium heat) for 20 minutes, until the meat and potatoes are browned on the bottom.

Use the ruler for carrots. When you want big chunks of carrot for stew or need grated carrot for cakes or muffins, you can’t rely on those convenient prepeeled baby carrots; you need bigger roots. If you rarely buy full-size carrots, remember that they’re not all created equal. ” Their flavor and sweetness is “better than overgrown ones,” but they’re large enough to work with easily. See red for slaw. If you’ve got a food processor and want to try your hand at home-shredding cabbage for slaw, try red Savoy cabbage.

Avoid Deep-Fried Fat Overload Chicken tenders, cheese-stuffed jala-peños, ravioli, even battered pickles— deep-fried appetizers are all the rage at restaurants and sports bars. But you don’t need to go out when you have a hankering for one of these newfangled taste treats. You can easily make deep-fried appetizers at home (and at quite a cost saving), but you’ll need some old-fashioned advice to get the best results and to preserve your digestion. “Allowing the food to soak up quantities of fat during the frying is neither economical nor conducive to a digestible dish,” write home economists in the Woman’s Institute Library of Cookery (1928).

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