To cut even slices of cheese, put a piece of waxed paper round the blade of the knife and cut as usual.

Prevent your double boiler from boiling dry by placing a jar lid in the bottom of the boiler. When the water has nearly gone the lid will rattle.

Next time you have difficulty in opening a tin, remove the label and you will get a tighter grip on it.

Blotting paper at the bottom of the bread bin absorbs moisture.

A bunch of mint nailed over the larder door will keep the larder sweet-smelling.

A handful of cloves stitched into a net bag and hung from a larder shelf will keep flics away.

Always hang vegetables in string bags from the bottom larder shelf. To keep them in boxes means that no air sets to them.

Salt rubbed on the fineers when you are cleaning fish and fowl will prevent them from slipping.

A tablespoonful of ground mustard mixed with the dish water takes away the smell of fish and removes stains from your hands.

Lemon iuice can replace vinegar in almost every recipe.

Pour cold water over snilt crease to settle it, then scrape it up and wash the spot with scouring powder.


I always fill the kettle first, then light the gas. I never use a large burner if a smaller one will do. I use the smallest ring for simmering.

I use one pan only for all vegetables when T have stew. If there is one item I cannot put in the stewpot, I put it over the pot as an extra dish and it forms a lid.

I set the table first, then boil the water for tea while I butter the bread. I used to put the kettle on and leave it boiling away until I was ready to make the tea.

These are little things perhaps, but watching them saves money.


I have a flavouring shelf, with all flavours, essences and powders in alphabetical order. There is one shelf with all dry ingredients for baking purposes, another for tea, sugar, oats, cereals, cocoa and coffee, and another for all tinned foods.

It is all very compact and I can see at a glance when anything needs replacing.

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