A few dependable kitchen hints can ease frustration, prevent problems and save time, energy and temper! Here are a few kitchen hints to make your cooking time more efficient and carefree.

*Butter the rim of a pan in which you cook rice or macaroni so it won't boil over.

*To keep milk from sticking to a pan, brush the bottom of the pan with butter before pouring in the milk.

*To easily measure molasses, honey or syrup, dip cup or spoon either in hot water or brush with oil.

*For lighter fritter batter, substitute an equal amount of club soda or beer instead of liquid called for.

*For flakier crust, substitute 1 teaspoon vinegar for 1 teaspoon of the cold water called for in the recipe.

*Brush uncooked pastry shells with beaten egg white before filling to prevent soggy crusts.

*Save time and energy by baking more than one dish at a time in the oven. For example, bake the meat loaf along with a vegetable casserole or pie or cake that can bake at the same temperature.

*When cutting cream pies, first dip knife in hot water so that none of the filling will stick to it.

*For easy flouring of meat, poultry or fish frying or sauteing, shake pieces in a plastic bag containing the flour and seasonings.

*To keep a cake longer, place half an apple in the cake container when storing

*To revive wilted parsley or dill, place in cold water for 10 to 15 minutes.

*To easily unmold gelatin salads or desserts, lightly brush mold with oil before pouring in the mixture.

*When using a glass baking dish for cakes, lower oven temperature by 25 degrees F.

*To plump dried-out raisins, place in hot water for 10 minutes.

*When using wooden skewers for kebabs, soak in cold water for 10 minutes to prevent them from burning.

*To prevent steaks from curling, slit fat along edges at 1-or 2-inch intervals before grilling.

*It is easier to separate eggs when still cold.

*For greater volume, bring egg whites to room temperature before whipping.

*Save celery leaves and green onion tops to add to soups or stews.

*For easier carving of meat and to retain juices, let roast or poultry rest at least 15 minutes before carving.

*To easily shred cheese and to slice meat thinly, let sit in freezer for 30 minutes.

Click on the graphic links below for more detailed information about each subject.

Bread Making