Tomato Juice Does NOT work to remove skunk spray from pet fur

Tomato Juice Does NOT work to remove skunk spray from pet fur

This week we’re going to do something a little different – we’re going to feature a few cool kitchen tips and ASK YOU FOR YOURS (because we KNOW you’ve got some good ones!). And, we’ve got a little walk down memory lane courtesy of my Grandma Muriel. She wrote me to tell me about her memories of her Grandmother making bread.

We’ll feature our favourite kitchen tips next week in our Breakfast with the Broads newsletter.

  • Skunk Spray Removal: Tomato juice does NOT work. I don’t know who started that false rumour but all it does is make your dog smell like stinky tomatoes. The only thing that removes the greasy and awful spray from pet fur is this concoction: One Cup White Vinegar, 1/2 Cup Baking Soda, 2 Tablespoons Dish Soap or Pet Shampoo, and 1 litre of water. Don’t mix together until you’re ready to use it – it bubbles and expands rapidly once mixed together!
  • Fire Extinguisher: <Source Ultimate Money Blog>Baking soda can be thrown on stove fires to extinguish the flames. The carbon dioxide generated when the powder burns starves the fire of oxygen.
  • Corn Sweetner: <Source: http://www.bearhaus.com/kithints.html> When boiling corn on the cob, add a pinch of sugar to help bring out the corns natural sweetness.
  • Shell Pecans Easier: <Source: http://www.bearhaus.com/kithints.html> Pecans are easy to shell if they are first soaked in boiling water for 10 minutes or so. Or microwave 2 cups of pecans or Brazil nuts in 1 cup of water for 5 to 6 minutes on HIGH.
  • Best Burn Relief: Have pure lavender oil on hand to drop on any burn. The worst oven burns will be healed within days! Plus, it provides a cooling feeling.
  • Kneading Bread: See story below.

Cooking Bread the Old Fashioned Way on the Farms of Saskatchewan

– Written by Muriel Avery (my Grandmother about her Grandmother)

Grandma says the bread needs to squeak

Grandma says the bread needs to squeak

Grandmother went through quite a routine when she was making bread, especially during the cold winter months, -40 degrees celcius or worse. Her house was heated by wood stoves in each of the three rooms on the ground floor, because there was no cement basement, just a cellar under the kitchen part of the house and therefore, no furnace.

They didn’t build cement basements out on the farms when that house was built in the 1890’s. The kitchen was quite a good size with a fairly large oven, cupboards and the kitchen table.

The pan she used was shaped just for making bread. It was shiny tin, a fairly large, round pan rather shallow for its diameter, so that you could do all the preparation in the one pan. The flour she would have used in 1930 was very white and consisted of the starchy part of the grain only (the endosperm), to produce a very white slice of bread when it was cut. The yeast was, as I remember, a dried cake about an inch square and about one quarter of and inch thick. Before you could begin the bread making process, you had to soak the yeast to soften it. When that was done you could proceed.

In that pan she would have mixed in warm water (or potato water), sugar, salt the softened yeast. The flour was added by handfuls, probably right out of the flour sack, until the mixture was of the desired consistency. The dough was formed into a ball, kneaded a few times, patted into a round ball, then coated with a thin layer of butter to keep it from drying out while it was rising, and the lid put on the pan.

Next came the wrapping process. The first wrapping was one or two blankets or more depending on the outside temperature, which determined the temperature of the house. The final wrap was a red and white cow hide, tanned and wool lined. Then it was set on the kitchen table to keep warm for the night.

The stove would have been stoked with wood for the night and then again by my Grandfather who was always up at 5.30 AM. The next morning the dough was kneaded until it ‘squeaked’.

It was formed into loaves and put, one or two at a time, into a baking pan. These may have been set for a short time on top of the warming oven, which, in the old stoves, was well above the cooking surface of the stove, then later set on the table to finish rising. They were then baked (which killed off the yeast) and were ready to be eaten. Yeast has to be kept warm because it is a living organism and will die if it is frozen or if cold will not grow to raise the dough.

Depending on the time of year, the making of bread could be an almost daily part of keeping house

Have you got a story or a great tip – please share it with us in the comments!

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