Useful Hints

Household Uses

IN COOKING

FLUFFY RICE
A teaspoon of vinegar added to water for boiling rice makes white, fluffy rice, no matter what type of water used.

CABBAGE ODOR
The odor of boiling cabbage can be prevented from permeating the house if vinegar is added to the cooking water.

FRESHEN VEGETABLES
Perk up a can of soup, gravy or sauce with a teaspoon of wine vinegar. It adds flavor and tastes fresher.

FLAVOUR BOOSTER
Perk up a can of soup, gravy or sauce with a teaspoon of wine vinegar. It adds flavour and tastes fresher.

FISH SAUCE
Add two teaspoons of white wine vinegar to one-half cup of unsweetened heavy cream. Whip until stiff. It makes a unique sauce for smoked fish.

WHITE SAUCE
Add one-quarter teaspoon of wine vinegar to one cup of white sauce as a flavor intensifier.

TASTIER MELON
Sprinkle wine vinegar on cantaloupe and canned fruit to perk up their flavor.

TASTIER SHRIMP
To get rid of the “canned” taste in canned shrimp, soak them in a little sherry and two tablespoons of vinegar for about 15 minutes.

TASTY THIRST QUENCHERS
Mix a tablespoon of strawberry or orange vinegar in a glass filled with eight ounces of club soda and ice. It makes a delightfully cooling drink.

DRESSING
Stir strawberry vinegar into yogurt or sour cream. It produces a perfect pink dressing a perfect pink dressing for fruit salad.

RECIPES
STRAWBERRY VINEGAR
2 pints fresh strawberries
1 quart cider vinegar
1 cup sugar
Remove stems from strawberries; halve strawberries; set ¼ cup aside. In a large bowl, place remaining strawberries. Pour vinegar over strawberries. Cover and set aside for 1 hour. Transfer Vinegar and strawberries to a large sauce pot. Add sugar, bring to a boil. Reduce heat and simmer, covered, for 10 minutes. Strain out strawberry mixture, pressing out as much liquid as possible. Pour vinegar into a 1½ quart jar. Add reserved strawberries. Cover tightly.
Yield: 1½ quarts

ORANGE VINEGAR
1 quart white vinegar
1 cup sugar
Orange peel from 1 medium orange (orange portion only)
In a large sauce pot, place vinegar, sugar and orange peel; bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Transfer vinegar and orange peel to a 1-quart jar. Cover tightly.
Yield: 1 quart

CREAMY CAESAR-STYLE DRESSING
3 large garlic cloves, peeled, halved
2 teaspoons salt
4 anchovy fillets
1 teaspoon dry mustard
2 teaspoons worcestershire sauce
2 tablespoons fresh lemon juice
2½ tablespoons red wine vinegar
¾ cup olive oil
1 egg, well beaten
Place the garlic in the work bowl of a food processor fitted with the steel blade and mince it. Add the salt, anchovy fillets and dry mustard. Process 10 seconds. Add the worcestershire sauce, lemon juice and red wine vinegar and process 10 seconds. With the machine running, slowly add all the olive oil, then drizzle in the egg until a creamy emulsion has formed. Refrigerate. Let dressing stand half an hour at room temperature before tossing with greens. The dressing will keep refrigerated for about 5 days.
Yield: about 1 cup

DIETER’S SALAD DRESSING
½ cup California Sauterne or other white dinner wine
1 teaspoon cornstarch
1½ tablespoons white wine vinegar
1 tablespoon chopped parsley
¾ teaspoon seasoned salt
1 teaspoon poppy seed
Combine Sauterne and cornstarch in small saucepan, and cook, stirring constantly, until mixture boils and clears. Remove from heat, and stir in remaining ingredients. Cool before using. Celery hearts, sliced mushrooms and raw zucchini slices are especially good with this dressing.
Yield: About ½ cup

HONEY SHERRY DRESSING
¾ cup oil
¼ cup wine vinegar
1/3 cup honey
1 teaspoon dry mustard
½ teaspoon paprika
½ teaspoon celery seed
1 clove garlic
¼ cup Sherry
Combine all ingredients in a jar or bowl. Shake or beat until well blended. Store, covered, in the refrigerator until needed, then shake or beat again before using. Garlic may be removed once its flavor has permeated the dressing. Excellent on fruits.
Yield: About 1½ cups

GINGER-WINE BASTE
1 cup California Rose
¼ cup honey
3 tablespoons wine vinegar
¼ cup catsup
¼ cup oil
½ teaspoon powdered ginger
½ teaspoon garlic salt
1/8 teaspoon pepper
Measure all ingredients into a pint jar. Cover. Tightly and shake until thoroughly blended. Use to baste lamb, chicken or other meat or poultry during grilling or roasting.
Yield: 1-2/3 cups

TERIYAKI MARINADE AND BASTE
½ cup California sauterne or other white dinner wine
½ cup chicken broth
1/3 cup soy sauce
1/8 teaspoon garlic powder
3 tablespoons wine vinegar
2 tablespoons honey
Shake all ingredients together in a covered jar. Marinate steak strips several hours in sauce before grilling. Baste meat with sauce while cooking. This makes enough marinade for about 2 pounds of steak strips.
Yield: 1½ cup

VINAIGRETTER SAUCE FOR VEGETABLES
½ cup wine vinegar
1 cup olive oil
2 tablespoons red table wine
2 tablespoons sweet pickle relish
2 tablespoons chopped parsley
1½ teaspoons salt
Combine all ingredients in a covered jar and shake well. Serve on hot or cold cooked vegetables. Good on kidney beans or garbanzos.
Yield: About 1½ cups

WINE BUTTER SAUCE FOR FISH
2 tablespoons chipped green onion
¼ teaspoon curry powder
½ cup butter
¼ cup white dinner wine
2 tablespoons finely chopped parsley
2 tablespoons wine vinegar
Cook onion with curry powder gently in butter 3 or 4 minutes. Add remaining ingredients and heat gently. Spoon over cooked sole, salmon lobster or other fish.
Yield: About 2/3 cup

VINEGAR PIE
4 eggs
1½ cups sugar
¼ cup butter or margarine, melted
1½ tablespoons cider or white vinegar
1 teaspoon vanilla extract
9 – inches frozen pie shell, defrosted
Preheat oven to 350 . In a large mixing bowl, combine eggs, sugar, butter, vinegar and vanilla; mix well. Pour into pie shell. Bake until firm, about 50 minutes. Cool on a rack. Serve garnished with garnished with chopped nuts or whipped cream, if desired.
Yield: One 9-inch pie

OLD-FASHIONED RAISIN PIE
2 cups water
½ cup packed brown sugar
2 tablespoons cornstarch
½ teaspoon cinnamon
¼ teaspoon salt
1 tablespoon vinegar
1 tablespoon butter or margarine
Pastry for double 9-inch crust

Combine raisins and water; boil 5 minutes. Blend sugar, cornstarch, cinnamon and salt. Add to raisins and cook, stirring until clear. Remove from heat. Stir in vinegar and butter. Cool slightly. Turn into pastry-lined pan. Cover with top pastry or lattice strips. Bake at 425 about 30 minutes or until golden brown.
Yield: One 9-inch pie

VINEGAR PASTRY
3 cups flour
1 cup shortening
½ teaspoon salt
1 egg
5 tablespoons cold water
1 tablespoon white vinegar

Mix flour, shortening and salt with pastry blender until fine crumbs about the size of small peas. Beat egg with fork. Add cold water and vinegar. Combine liquid with flour and shortening mixture until thoroughly mixed. Divide dough into three balls of equal size. Each ball makes one single 9-inches pastry. Roll dough out and bake at 425 until lightly browned. (If wrapped well in plastic wrap, dough may be stored in refrigerator for approximately two weeks. Also freezes well. Remove from refrigerator several hours before rolling out.)
Yield: Three single 9-inch shells

SHOWER CURTAINS
Wash your plastic shower curtains in the machine with a bath towel. During the rinse cycle, add one cup of white vinegar. Then, tumble dry briefly.

DETER ANTS
Wash countertops, cabinets and floors with equal parts of vinegar and water to deter ant invasions.

STAIN REMOVER
A detergent solution made of one teaspoon liquid detergent, one teaspoon of white vinegar and one pint lukewarm water will remove non-oily stains from your carpet. Just apply to the stain with a soft brush or towel. Rub gently. Rinse with a towel dampened with clean water and blot dry. Repeat the process until the stain is removed and dry quickly, using a fan or hair dryer.

REMOVE RINGS
To remove stubborn rings resulting from wet glasses being placed on wood furniture (water or alcohol), rub with a mixture of equal parts olive oil and white vinegar. Rub with the grain, them polish.

DISHWASHING MAGIC
To remove chalky deposits left on dinnerware and glasses, place affected pieces in dishwasher. Place cup filled with vinegar on bottom rack. Run the machine for 5 minutes. Stop the machine and empty cup which is now filled with water. Refill with vinegar and complete cycle. Follow by a complete cycle with dishwasher detergent.

REDUCE DUST
Keep exhaust fan grills, air conditioner blades and grills dust-free and blowing clear. Clean air by sponging away grease and dirt with a sponge dipped in full strength vinegar.

CUTS GREASE
Filmy dirt and greasy residue formed on the tops and sides of your stove and refrigerator come clean with a wiping of vinegar. Apply full strength.

KEEP FLOWERS FRESH
To keep fresh cut flowers blooming longer, add two tablespoons of vinegar, plus three tablespoons of sugar to each quart of warm water (100 F). Keep flower stems in three to four inches of water to allow constant flow of nourishment.

BOTTLES COME CLEAN
Clean away unsightly film n small-necked bottles, decanters, jugs and cases by pouring a bit of vinegar into the bottle and shaking vigorously. For tougher stains, add one to two tablespoons of raw rice to one -quarter cup of vinegar. Shake the rice/ vinegar mixture vigorously in the bottle. The rice helps loosen the tougher stains and shouldn’t scratch the bottle or vase.

KILL GRASS
To kill grass on sidewalks and driveways, pour full strength vinegar on it.

TIME SAVER
If you don’t have time to wash the shower curtains, use full strength vinegar t remove soapy, steamed-in film, and mildew. Just rub with a cloth dampened with vinegar and rinse clean.

PEST FIGHTER
A teaspoon of vinegar for each quart of bowl of drinking water helps keep your pet free of fleas and ticks. The ration of one teaspoon to one quart is for a forty-pound animal.

FUEL STRETCHER
To make gasoline or propane lantern mantles last longer, soak them for several hours in vinegar and allow them to dry before using. They’ll burn brighter on the same amount of fuel.

LOOSEN JOINTS
When repairing old chairs or tables, apply vinegar with a small oil can. It will loosen old glue around rungs and joints.

RUST CUTTER
To free a rusted or corroded bolt, soak it in vinegar.

FIFTEEN PICKLING TIPS
Cucumbers for pickling should be used within 24 hours of harvest.

Wax-coated cucumbers are unsuitable for pickling because brine cannot penetrate the wax.

If you’re pickling whole cucumbers, leave a quarter-inch stem when picking them.

Select slightly under ripe frits.

Avoid bruised or molding vegetables and fruit. These frequently result in less than acceptable pickles.

Iodine in table salt can darken pickles. Also, additives used to prevent regular table salt from absorbing moisture and caking in damp weather will make pickling liquids cloudy and can interfere with fermentation.

Rock salt or other salts used to melt ice from roads and sidewalks should not be used for pickle making.

Do not use homemade vinegar that has an unknown acidity or commercial vinegar for which the acidity is not known. This could be dangerous to anyone consuming the pickles.

Be accurate when measuring ingredients. Too little of one ingredient and too much of another could result in pickles that are unsafe to eat.

Cider vinegar is excellent in many pickling recipes. However, it can discolor pears, cauliflower and onions. White vinegar is probable a better choice.

Do not use less vinegar than the recipe specifies if you want to reduce the tartness or sourness of a pickle recipe. You may not be getting the preservative actions needed for safety. Use another recipe instead.

Buy fresh spices a the beginning of the pickling and canning season. Old spices tend to deteriorate and should be discarded at the beginning of the next pickling season.

For best results, soft water should be used for brining pickles. If you have hard water, soften it by boiling the desired amount in a stainless steel or uncracked enamel container for fifteen minutes. Remove the water from the heat, cover it, and allow it to set for 24 hours. Remove any film or scum that may have formed. Slowly pour the water from the container so the mineral settlement at the bottom will not be disturbed.

Don’t use copper, brass, iron or galvanized utensils when cooking pickles: these may react with the acid and salt in the liquid causing undesirable color changes or from hazardous compounds.

When reusing jars, discard those with chipped or nicked necks-they won’t form a tight seal. Make sure the sealing compound on new metal lids is even and smooth. You can reuse metal screas bands as long as they are not bent or rusty and are in good condition.

CLEAN DISHWASHER
To help keep the drain line on your dishwasher clean and fresh smelling, add one-half cup of white vinegar to the rinse cycle.

FACTURES SPARKLE
Remove soap and stain buildup on chrome and plastic fixtures by cleaning with a mixture of one teaspoon salt dissolved in two tablespoons of white vinegar.

BOWL CLEANER
Clean and deodorize your toilet bowl by pouring undiluted white vinegar into it. Let it stand for approximately five minutes and them flush. Stubborn stains may be removed by spraying them with vinegar and brushing vigorously.

BATHTUB FILM
To remove film buildup on bathtubs, wipe with vinegar and then soda. Rinse clean with water.

UNCLOG SHOWERHEAD
To remove corrosion from showerhead or faucet, soak them i diluted white vinegar overnight. For convenience, saturate a cloth in vinegar and wrap it around the faucet or showerhead.

SHINE COUNTERS
Clean Formica tabletops and counters by rubbing with a cloth soaked in white vinegar. The finish will shine.

NO-WAX LINOLEUM
To wash no-wax linoleum, add one-half cup of white vinegar to a half-gallon of warm water. Your floor will come sparkling clean.

CHROME POLISH
To polish chrome and stainless steel, simply moisten a cloth with white vinegar and wipe clean.

WOOD PANELING
To clean wood paneling, mix one ounce of olive oil with two ounces of white vinegar and one quart of warm water. Dampen a soft cloth with the solution and wipe the paneling. Then wipe with a dry, soft cloth to remove yellowing from surface.

POLISH BRASS
Your brass, copper and pewter will shine when cleaned with the following mixture: Dissolve one teaspoon of salt in one cup of white vinegar. Add enough flour to make a paste. Apply paste to brass, copper or pewter and let stand for fifteen minutes. Rinse with clean, warm and polish dry.

KILL SUDS
Get rid of excess suds that billow up during hand laundry by adding a splash of vinegar to the second rinse. Then rinse again in plain water.

DISPOSAL CLEANER
To help keep your garbage disposal clean and fresh smelling, try vinegar cubes. Mix one cup of vinegar in a sufficient amount of water to fill an ice tray. Freeze the mixture and run the cubes through the disposal. After the grinding action has stopped, flush with cold water for a minute or so.

RETARD GREASE
Dampen your cleaning rag in vinegar and water and use it to wipe out your oven. It will prevent grease buildup.
PERSONAL AND CLOTHING CARE

SMOKEY ODORS
To remove smoky odors from clothes, fill a bathtub with hot water and add one cup of white vinegar. Hang the garments above the steaming bath water.

FRESH BABY CLOTHES
Baby’s clothes will be fresher if you add one cup of white vinegar to each load during the rinse cycle. Vinegar naturally breaks down uric acid and soapy residue in diapers, leaving the clothes soft and fresh.

WASH SILKS
To restore moisture to hands when they have been in strong cleaning solutions, plaster, concrete or powdered detergents, simply rub them with vinegar.

HAND HELPER
To restore moisture to hands when they have been in strong cleaning solutions, plaster, concrete or powdered detergents, simply rub them with vinegar.

COLA SPOTS
To remove cola-based soft drink spots from 100% cotton, polyester and cotton blends, and permanent press fabrics, sponge the stain with full strength vinegar. Treat the stain within 24 hours and wash and dry as directed in the manufacturer’s cartage instructions.

WINE STINS
To remove wine stains from 100% cotton, polyester and cotton blends, and permanent press fabric, sponge the stain with full strength vinegar. Treat the stain within 24 hours and wash and dry as directed in the manufacturer’s cartage instructions.

REMOVES CATSUP
For catsup stains in 100% cotton, permanent press and polyester cotton materials, sponge stain with undiluted vinegar within 24 hours. Wash immediately.

LIME FIGHTER

Lawn and garden lime washes off the hands readily with a dousing of vinegar. Follow with a cold water rinse and apply skin lotion if desired.