Grandma Hystad's Recipes, Cooking And Cleaning Tips

In this article you will find some great hard to find cleaning

and cooking tips, You can Copy and print for quick future references.

CLEANING TIPS

Before washing, it is essential that all stains be removed.

Sometimes Soap or hot water will set a stain and make its removal

impossible.

WARNING: DO NOT MIX BLEACH AND AMMONIA TOGETHER, THE FUMES CAN

BE DEADLY.

Commercial cleaning supplies can aggravate your allergies and

have long terms effects on your health. You can save on your

house cleaning bill with very good results using less toxic

substances.

Ø Ammonia - cuts grease, cleans windows, Strip wax off floors.

Ø Baking soda - cleans, deodorizes, polishes, and removes stains.

Ø Bleach - whitens practically anything, removes mould and

mildew.

Ø Cornstarch - cleans and deodorizes carpets and rugs.

*Rug Stains: Use a solution of half water, half white vinegar.

Shirt or blouse stain: Just a little of water and cornstarch

will remove.

*Grass stains: Dampen stain with cold water, and rub with plain

bar soap. (One without moisturizers). The stain should come

right out. Then wash normally.

*Toilet bowl: use tang, or sprinkle baking soda into the bowl.

Drizzle with vinegar. Scour with toilet brush. Cleans and

deodorizes

Berry Stain: Place the stained part over a pot and pour boiling

water over it from a height of about 2 feet so as to strike the stain

with force. Plunge the stained part up and down in the hot water

until the stain is removed. If stain is persistent, use Javelle water.

Peach Stains: are not easy to remove. Be careful not to wipe

hands with peach-stains on a good napkin, towel or apron. Stretch

stain over a pot of hot water and apply javelle water with a

medicine-dropper. Do not allow it remain too long in contact with

the fibres. Javelle water rots even cotton and linen. Apply

oxalic-acid solution to neutralize the alkali and rinse thoroughly

in hot water. Several applications may be necessary.

Tea And Coffee Stains.

Follow the same procedures as for berry stains above.

Blood and Meat-Juice.

Never put in hot water as that sets the stain. Soak at once in

cold water. Rub with soap and wash. A paste of raw starch mixed with

cold water will remove these stains on flannel, blankets, and heavy

goods. Repeat until stain disappears.

Egg-Stain:

Wash in cold water, then warm water and soap.

Mix 50-50 water, white vinegar. Great for stubborn carpet

stains.

LIGHTSIDE

A man is driving up a narrow mountain road. A woman is driving

down the same road. As they pass each other the woman leans out

her window and yells, “PIG!”

The man leans out his window and yells, “STUPID!”

He keeps driving up the Mountain, comes around a corner, and

smashes his car after slamming into a pig in the middle of the

road.

Wood Furniture; To remove water stains, dab white toothpaste

onto the stain. Allow the paste to dry and then gently buff

with a soft cloth

COOKING TIPS, INFORMATION

WARNING: DEEP-FRYING CRAZE

People can do themselves serious injury attempting to

deep-fry their turkey. In the past deep-frying has burned down

houses and put cooks in hospital.

Deep-fried turkey is juicy, and better tasting. However with

this high risk method of cooking, besides the above, your turkey

can end up charred by the resulting inferno.

There is an advantage of deep-frying due to its speed. Cooking time is

3 1/2 minutes per pound. A big turkey is done in less then an

hour. If you are going to deep-fry your turkey use a commercial

pressurized fryer, rather than vats on a stand.

An uncovered pan with a rack in the bottom gives the best

results in roasting. Cooking time varies with preference.

For rare meat, 16 minutes per pound.

For medium meat, 22 minutes per pound.

For well done meat, 30 minutes per pound.

Add salt during or after cooking, not before. The salt flavour

does not penetrate more then 1 inch. If the meat does not reach

the desired colour during roasting, increase the heat to (500 F)

for a few minutes before removing from the pan.

Methods of searing is subjecting the meat to a high temperature

until it is nicely browned.

By Browning in an uncovered pan in a hot oven (450 F-500F).

By Browning in hot fat in a frying pan on the surface burner.

By Adding boiling water and cooking at boiling temperature until

the outside of the meat has lost its red colour.

Reasons For Cooking Meat

To develop flavour.

To soften the connective tissue when present in large quantity.

To kill any living organisms that may be present.

To make meatballs of even size, spread mixture in an ice cube tray and press the

divider down to separate meat into uniform squares.

Take out divider and shape squares lightly into balls.

Add a few drops of vinegar or lemon juice when making blueberry pie.

Gives the flavour a pleasant lift.

When it comes to food, healthy living, etc., generally the information

apply to both Canada and The U.S.A.

Canada’s Food Guide to Healthy Eating and the Food Safety and Nutritious Programs provide guidelines for save and nutritious eating to help improve and protect your health.

Visit http://www.hc-sc.gc.ca

You will also find links to other sites in reference to food.

Healthy Eating.

[http://www.hc-gc.ca/nutrition]

Food recalls and allergy alerts.

http://www.cfia-acia.agr.ca

or

http://www.inspection.gc.ca

Click on food recalls and allergy warnings.

You can ask to be added to the automatic notification list.

Health and Disease Prevention Information.

http://www.canadian-health-network.ca

While at it why not check out the Guide to Active Healthy living. Click on;

http://www.paguide.com

You will also find links to other sites in reference to food.

I hope the above information will help you with some of your cooking

and cleaning chores around your home.

Disclaimer: The Author of this article is not responsible for accuracy or completeness nor shall he be held liable for any damage or loss arising out of or in any way related to the information or utilization of it.