Ingredients
The short cappuccino has the same amount of espresso as the 12-ounce tall, meaning a bolder coffee taste, and also a better one. The World Barista Championship rules, for example, define a traditional cappuccino as a “five- to six-ounce beverage.” This is also the size of cappuccino served by many continental caf
Instructions
Try this mess-free way to fill a pastry bag: before you fill it, place the bag inside a large glass or jar and fold the top of the bag down over the rim. When it’s filled, just lift the bag out and you’re ready to go.
Meatball Patties
If your family’s favorite meal is spaghetti and meatballs, here’s how you can cut down on the time and effort it takes to make meatballs from scratch. After you’ve mixed all your ingredients, instead of making individual meatballs by hand, just roll the meat into logs, then slice off one inch rounds. The patties will taste just as good as your meatballs but are a lot quicker to make.
Apples stored with green tomatoes will hasten the
ripening process.
Tomatoes and cucumbers taste best when stored at
room temperature.
Instead of adding sugar to sweeten homemade tomato sauce,
grate a carrot into the sauce. Lower on calories too.
To prepare a quick and delicious sauce for vegetables,
simply whisk a few tablespoons of mayonnaise into the
cooking liquid from the vegetables and season to taste.
Having trouble finding the correct spice?
Arrange spices in alphabetical order.
Put a few grains of rice in the salt shaker to keep
moisture from caking the salt.
Save foil margarine wrappers to wrap potatoes for
baking. They’ll be deliciously crunchy.
COOKING
The easiest way to prepare the pulp of pumpkins or hard winter
squashes is to bake them in the oven. To do so, wash the pumpkin or
squash and cut in half crosswise. Remove its seeds and strings.
Place the halves in a pan, shell side up. Bake in a 325 °F oven for
one hour or more until the flesh becomes tender and begins to fall
apart. Scrape the pumpkin or squash from the shell and put through a
ricer or food processor to form a smooth consistency. The pulp may
be frozen for use later, but the pureed pulp cannot be safely
canned.
CANNING PUMPKIN AND WINTER SQUASH (CUBED)
Quantity: An average of 16 pounds is needed per canner load of 7
quarts; an average of 10 pounds is needed per canner load of 9
pints, an average of 2
