CHEFS LITTLE SECRETS

• If a candy recipe calls for water, always use HOT water and your candy will be CLEARER.
• To make a delicate cake, use half unbleached flour and half whole wheat flour. ***** To make a blood type, delicate, healthy cake, I use half Cake Flour and half Spelt Flour, sift these together and it is light with good body. Better for digestion.
• To keep a pie crust from becoming soft and soggy during baking, try warming the pan before placing the bottom crust in.
• To carry a Maringue Pie any distance , try putting four or six toothpicks around the top and cover with wax paper.

BREAD NOTES:          FRESH BREAD:

Kneeding bread is easier if you place it in a plastic bag.

To have your bread rise perfectly, place it in a pan and set it on a Heating Pad at or on MED.

To have small square bisquits for teas, luncheons, snack treats and of course, anytime. Use the ice cube divider in an ice tray and cut dough.

Use cans of differant sizes if you do not have bisquit cutters. Good for cookies and doughnuts also.

* EGG FACTS *

• The Internal Temprature of an egg should be 45 degrees and below.
• Boil cracked eggs in tin foil twisted on the ends.
• An egg cracked in boiling water should be removed and the crack sprinkled with salt, it will seal the crack and contain the egg white. 
• WEIGHT PER OUNCE:
• Jumbo                    30oz
• Extra Large             27oz
• Large                     24oz
• Medium                   21oz
• Small                     18oz
• Pewee                    15oz

*Refrigerator Shelf Life is 10 days*

  HOW TO TELL AGE OF EGGS

• in pan of water if egg lays flat--  FRESH
• if it tilts to an angle-- 3-4 days old
• stands upright-- 10days old
• Floats -- Throw Away

  MEASURING EGGS

 1 large egg (2oz)=1/4c

 1 med. egg  1 3/4oz)                  1/5c

 1 small egg (1 1/2oz                        1/6c