GARLIC
Separate a head of garlic into cloves, peel each one and store in a small jar of olive oil. This will keep them moist and eventually you can use the oil for making garlic-flavored salad dressing.
LEMON
To keep lemons fresh and juicy, store them in a bowl of water in a cool place.
CHEESE
Cheese should never be kept in a refrigerator. If you have not got a cheese dish, wrap cheese in a piece of muslin moistened with vinegar and it will keep fresh. Moistened the cloth again as it dries out. A sugar cube placed in the cheese dish prevents mould.
CAKES
A large cake will keep moist longer if you add a teaspoonful of glycerine to the mixture. An apple placed in the cake tin will keep cake moist.
BROWN SUGAR
If soft brown sugar hard, empty it into a bowl, cover with a damp cloth and leave overnight.
EGGS
Eggs should always be stored at room temperature and not in the refrigerator. The shells will not then crack when they are boiled and mayonnaise made with them will not curdle. Store eggs with the pointed end uppermost and they will keep fresh longer. If an egg rises to the surface of a bowl of cold water it is stale and should be thrown away. Pour a little cold water over left over egg yolks and they will keep in the refrigerator for several days. Egg whites will keep for up to two weeks if stored in an airtight container in the refrigerator.
Cream Crackers
Cream crackers will stay crisp if wrapped tightly in polythene and stored in the refrigerator.
FREEZING – Freeze soup and casseroles in square bread tins. When frozen, dip the base of the tin quickly in hot water to loosen the contents, remove, then wrap, label and return to freezer. When freezing a large cake, cut it first into several pieces so that they can be defrosted one at a time, as required. Spray ice cubes with soda from a siphon before putting them in a plastic bag in the freezer and they will not stick together when removed.
MUSTARD
Cover left over mustard with a little cold water and it will keep for several days.
OLIVE OIL
Olive oil should not be allowed to get too warm or too cold. If it` s too warm it will go rancid; too cold and it will go cloudy. If it goes rancid there is nothing you can do, if it goes cloudy you can warm it gently and it will clear.
PARSLEY
Fresh parsley will keep for at least two weeks in a refrigerator if either tightly wrapped in cling film or pressed down firmly (leaving no air space) in a screw-top jar.