Home made Jello: Any-Flavor Gelatin Mix
1 envelope unflavored gelatin
1 envelope fruit drink powder (like Kool-aid)
Combine gelatin with fruit-flavored drink powder (presweetened or use the amount of sugar required on package directions). Soften the gelatin mixture in 1 cup cold water for 5 minutes. Stir in 1 1/2 cups boiling water and stir until dissolved and clear. Chill until firm.
Serves 4 to 6.
Baking Powder
1 part cornstarch
2 parts cream of tartar
1 part baking soda
Baking Powder 2
8 ounces bicarbonate of soda
1 package cornstarch
6 ounces tartaric acid
Put all ingredients together and sift them thoroughly 5 times. Keep closely covered in a glass jar or tin box.
Basil Garlic Croutons
4 cups French-style bread, cut into small cubes
4 tablespoons butter, melted
2 teaspoons basil, dried
1 teaspoon garlic, minced
Heat oven to 350 degrees F.
Add the basil and garlic to the warm melted butter. Allow to steep for 20 minutes (off the heat).
Strain the butter through a fine mesh. Place in a mixing bowl. Toss in the bread cubes and mix well. Place the bread cubes in a single layer on a cookie sheet. Bake for four to seven minutes (or until lightly brown).
Allow to cool. Store tightly covered at room temperature.
Yields 4 cups.
Dried Onion Soup Mix
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon Kitchen Bouquet (or soy sauce)
1/2 cup dried onions, chopped/minced
In small bowl, combine onion powder, salt, sugar. Add Kitchen Bouquet and stir until seasonings are uniformly brown. Add onion and mix thoroughly until color is again even. (This step takes several minutes.) Makes 1/2 cup mix which is equivalent to one 1/5 ounce envelope of dried soup mix. Store unused mix in the refrigerator.
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