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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
I once hosted a birthday brunch buffet for my 90-year-old uncle. Since the event took place near…
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When cutting meringue-topped pies or puddings, oil the knife or spoon. Then the meringue won’t…
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