• Baking powder retains maximum potency for about one year.
• Always use unsalted butter when greasing a pan. Chances of having a sticking problem will be greatly reduced.
• When making meringue tortes, always leave the torte in the oven until it has fully cooled to avoid cracking.
• When measuring flour for a pie crust, always sift the flour first for a more accurate measurement.
• To maintain the shape of a souffle, serve immediately after it is steam baked and always on a warm plate to avoid a collapse.
• The secret to keep pancakes from sticking to the griddle is to fill a small piece of cheesecloth with salt, then just before pouring the batter, rub the salt-bag over the surface of the hot griddle.
• Pie crusts will turn out better if all the ingredients are cold and the dough is not overworked. The dough should also be refrigerated before it is rolled.
• Wheat flour will give you crunchier cookies if butter is used as the shortening. If oil is used the cookies will be more tender and softer.
• When making pie dough, it is best to use lard instead of butter. The crust will be flakier and lard actually has less saturated fat than butter. A solid shortening may also produce good results.

• When reusing a cooking pan for numerous batches of cookies, try running the bottom of the pan under cold water, but do not get the cooking surface wet. This will reduce the risk of burning the bottom of the cookies.
• Cookies will also lose their shape when placed on a hot cookie pan. Try to cool the pan or rotate your pans.
• To avoid over baking cookies, just remove them from the oven a few minutes before they are done. The hot pan continues to bake for a few minutes after removed from the oven.
• If you want to perk up meringue peaks, add one-quarter teaspoon of white vinegar for each three egg whites (during beating). Also, if you add four to five drops of lemon juice per each cup of cream it will remain firmer longer.
• Another method of perking up meringue peaks is to add some baking powder to room temperature egg whites before beating them.
• When you bake meringue kisses, line the baking sheet with a brown paper bag.
• Fruitcakes will remain moist if you wrap them with a damp towel.
• If you bake an angel food cake on he bottom of a rack at 325 degrees, you will make a moister cake.
• The best way to cut angel food cake is with an electric knife.
• If you want to add a crunchy texture to oatmeal cookies, lightly toast the oatmeal before mixing it into the batter. To toast, just sprinkle the flakes in a thin layer on a cookie sheet and heat at 185 degrees for 10 to 15 minutes or until the flake are brown.

• Over 3,500 feet, increase the temperature 25 degrees and add 1 tablespoon more flour to your recipes. Continue adding 1 tablespoon for every 1,500 feet increase in elevation.
• When using leavening, if 1 teaspoon is needed at sea level, use 2/3 teaspoon at 3,500 feet and one-half teaspoon at 5000 feet, then 1/3 teaspoon at 6500 feet. Use one-quarter teaspoon over 6,500 feet.
• Never use wrapped pans for cookies and cakes; batter may run and will spoil the appearance as well as the product.
• Use toothpicks to trace a design on top of an iced cake before adding colored toppings.
• Never over crowd your oven, heat must circulate freely around all items that are in the oven or they will not bake evenly.
• If you are having a problem with your baking soda, powder or cream of tartar they may be too old. Date these products when they are purchased.
• To test the leavening ability of baking powder, place one-half teaspoon in one-quarter cup of hot water. If the powder is useable the water will bubble actively.

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