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When I take a stick of butter out of its carton, I cut slits completely through the butter and its wrapping at each tablespoon mark. When a recipe calls for butter, I just break off the number of tablespoons needed and remove the wrapping. It’s fast, and I don’t have to dirty a knife every time I measure butter. —Laura Dotson, Coatsburg, Illinois
When peeling the eggshells from hard-cooked eggs, I pour off the water as soon as the boiling is…
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On occasion, my husband and I enjoy a glass of fruit juice made from concentrate, but I don’t…
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