MONEY-SAVING TIPS FOR THE KITCHEN

• If you accidentally over salt a dish while it's still cooking, drop in a peeled potato, it will absorb the excess salt.
• Place a slice of bread in hardened brown sugar to soften.
• To keep marshmallows from turning hard, store them in the freezer. When thawed, they're like fresh.
• To keep marshmallows from sticking together in the bag, toss a little powdered sugar into the bag and mix.
• Wrap celery in aluminum foil before placing in the refrigerator, it will keep for weeks.
• For maximum flavor and long life, wrap your prized onions (like Vidalias) individually in newspaper and store in a cool, dark place.
• Cut a roll of clear plastic wrap in half to use for individually wrapping brownies, cookies and other small items. You end up with two narrow rolls of the perfect size wrap.
• Bread stale? Don't toss it out, cut it into cubes or process into crumbs; place in a freezer bag and freeze for later use in recipes.
• Save money by using low-salt beef, chicken and vegetable bases, available in any supermarket, to make the broth called for in recipes instead of using canned broth.
• Use the cooking water of potatoes meant for mashing, in place of milk, for lighter and fluffier mashed potatoes! Drain potatoes first and incorporate the liquid back into the potatoes a little at a time as you mash or whip them.
• When you don't have cheesecloth, tie your spices up in a coffee filter for pickling or other uses. It works just fine!
• Store shelled nuts in the freezer to retain their freshness.
• Use an ordinary wooden or plastic clothespin to seal bags of chips, packets of crackers, and cereal-box liners.
• Bread will stay fresher longer at room temperature or frozen. It is best not to store bread in the refrigerator.
• Honey is best stored in a dry place because it tends to absorb moisture and become granulated.
• Every time the door of the oven is opened, the oven temperature drops 25 to 30 degrees. Use the oven window to conserve energy.

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