• Sift a little granulated sugar on top of meringue just before browning; pie will cut without meringue sticking to knife.


  • To prevent soggy crust in baked pies; fruit pies - coat lower crust with melted butter; use hot oven temperature first 15 minutes; or thicken filling before placing in crust. In baked custard or pumpkin pies - use drier pastry (slightly reduce water); chill pie shell 1 hour before filling; use high over (450*) first 10 minutes of baking.


  • For a pretty topping for pumpkin pie, later marshmallows on bottom before adding filling. Topping will rise to top as it bakes.


  • Short of pecans or nuts for pie? Use crushed cornflakes instead.


  • Cut drinking straws into short lengths; insert through slits in pie crusts to prevent juice from running over into oven; permits steam to escape.


  • When pie fillings do run over into oven, shake salt onto spill - this causes it to burn to crisp for easy removal and prevents fire.


  • Keep a clean powder puff in the flour canister to dust greased pans.


  • Mix 2/3 cup shortening with 1/4 cup flour for handy paste to grease cake pans.


  • Dust greased pans with cocoa instead of flour to keep chocolate cakes or brownies brown as they bake.


  • Use cooking oil in waffles, hot cakes and muffins in place of melted fat. No extra pan to wash and no waiting.


  • Before measuring honey or other syrup, oil the cup with cooking oil and rinse in hot water; or if recipe uses oil, measure it first.