Best Way to Strain Soup--When straining soup set a coarse
strainer inside of a fine one and pour the liquid through both;
you will thus avoid clogging the fine one with pieces of meat
and broken bones.

How to Crack Pecan Nuts--Almost all housewives know how very
hard it is to crack pecan nuts and get the meats out whole. Pour
boiling water over the nuts and let them stand tightly covered
for five or six hours. The nut meats may then be extracted
easily without a trace of the bitter lining of the nut. Use a
nut cracker and crack lightly all around the nuts. The work is
quickly done and is not at all like the tedious process of
picking out the meats from the dry nuts. The meats nearly always
come out whole.

Lemon Squeezer for Making Beef Juice--When one has to make
beef juice in small quantities which does not warrant buying an
expensive meat-press, use instead a ten-cent lemon squeezer.
This can be sterilized by boiling and kept absolutely clean. One
can press out several ounces in a very few minutes.

Quick Way to Peel Carrots--Use a coarse grater to peel
carrots. A few passes over the grater will rid the carrots of
their skins quicker than any other method.

Proper Way to Slice Bacon--To slice bacon properly, always
place it rind down, and do not attempt to cut through the rind
until you have the desired number of slices. Then slip the knife
under them and cut them free of the rind, keeping as close to it
as possible.