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By NANCY SECRIST
Exteniion Agent Quite often we learn more from each other than we do ip from published books. Here are a few tips people have shared with me which I am happy to pass on to you. Keep coffee hot and save energy by pouring perked coffee into a vacuum bottle. Since reheating is not required, the coffee retains its freshness and remains hot for up to 24 hours. For maximum efficiency, wash the container in a sink full of suds prior to refilling; preheat with hot water before adding coffee.
From Mrs. M. B. Fletcher—To crack pecans and English walnuts easier, heat in boiling water for several minutes, drain and open immediately while shells are still warm.
When food boils over in the oven sprinkle the burned surface with a little salt. This will stop smoke and odor from forming and makes the spot easier to clean. Also, rubbing damp salt on dishes in which food has been baked will remove brown spots.
How to make perfect tea. First, warm the teapot by rinsing it inside and out with hot water. Add one teaspoon of loose tea per cup of water. In a separate kettle bring fresh cold water to a full, rolling boil and pour into the teapot. Let it brew from 3 to 5 minutes. If a tea ball was not used, catch leaves in a strainer, and serve. The exception to the rule is with Chinese tea, which should brew 8 to 10 minutes. Do not strain Chinese tea, but allow a few leaves to float into the cup.
If you hesitate to cut and store fresh oranges for fear all the vitamin C will be lost by the time you get around to eating them, don’t worry.
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