Today's tips are from the 1924 Modern Priscilla Cook Book. It was a special edition for the magazine's readers. Some of the tips show how different things are now compared to then as far as what is affordable and how many changes we've made since then to the kitchen.

Time Saving: If we know just how long a dish should be cooked, and at what temperature the oven should be held, the time we used to spend hovering near the stove to "see how it is coming along" is saved for something more profitable.

Sour Milk and Lemon Juice: The addition of vinegar or lemon juice to sweet milk makes a satisfactory substitute. One tablespoon of acid to one cup milk will give a mixture the acidity of which will be neutralized by one-half tsp. of soda to a cup of the milk. This is the acidity of the average sour milk. In most recipes sweet milk may be used instead of sour, using two teaspoons baking powder in place of every half teaspoon of soda called for in the recipe. If you are using molasses and sour milk, instead of substituting baking powder for all the soda, use just enough soda to neutralize the acid of the molasses (one tsp. to a cup) and substitute for the rest.

Eggs: One is especially likely to find the cupboard destitute of eggs- and sometimes they are so high in price and so difficult to obtain that one does not pretend to keep them on hand. As a leavening agent baking powder may be used, substituting one tsp. in place of each egg omitted. It is not advisable to try to substitute for more than two eggs.

Flavorings: One often finds oneself without certain flavorings, but it is sometimes possible to imitate them. Vanilla and almond give pistachio. The combination of rose and almond results in a flavor very much like sherry. Orange or lemon peel may be used in place of the extracts. In steamed pudding or fruit cake, orange marmalade will take the place of candied peel.

MORE: Household tips using plain or herb vinegar.
http://www.oldfashionedliving.com/vinegar2.html
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