-To keep celery crisp, stand it up in a pitcher of cold, salted water. Then refrigerate. -Lettuce and celery will keep longer if stored in brown paper bags instead of cellophane. -Chop garlic in a small amount of salt to prevent pieces from sticking to the knife and chopping board. Then pulverize pieces with the tip of the knife. -Exposure to direct sunlight softens tomatoes instead of ripening them. Leave tomatoes stem side up in any spot out of direct sunlight to ripen. -To remove corn silk from corn on the cob, dampen a paper towel or terry cloth and brush downward on the cob. Every bit of corn silk should come off. -Adding a little lemon juice to beets before cooking will allow them to maintain their color. -To absorb excess oil from gravies, soups or other dishes, drop a few lettuce leaves in the pot. Watch the oil cling. -To absorb excess salt from gravies, soups or other dishes, drop a few chunks of raw potato in the pot and remove before serving. -To better slice hot bread, place a knife in boiling water for about 10 seconds before slicing. -Bread stores best in a cool, dry place. It may be kept in the refrigerator but will get stale more quickly. It will keep in the freezer for as long as three months if tightly wrapped. Press out as much air as possible. -To prevent cut potatoes from turning brown, place in a bowl of cool water until ready to cook. A few drops of lemon juice in the water will whiten boiling potatoes. -Always remove the tops of carrots before storing. Tops drain the carrots' moisture, making them dry and limp. -Once an onion has been cut in half, rub the leftover side with butter and it will stay fresh longer. -Thaw frozen seafood in the refrigerator or under cold running water, not at room temperature. Marinate seafood in the refrigerator. -Whole fresh fish should have bright clear and shiny eyes. Scales should be shiny and cling to skin. There should be a slight, sea breeze odor, not a strong, fishy odor.
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