General tips

Oven Tips : With conventional ovens, minimize the preheating time. Unless you're baking breads or pastries, you may not even need to preheat.


Buying an Oven : In gas appliances, look for blue flames; yellow flames indicate the gas is burning inefficiently and an adjustment may be needed. Consult your manufacturer or your local utility.


Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.












Watermelon Pickles Recipe
Watermelon Pickles Category Fruit Recipes 
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Ingredients And Procedures

4 qt Prepared watermelon rind

2 tb Salt

4 c White vinegar

8 c Sugar

3 Cinnamon sticks; broken

1 tb Whole cloves

1 1" piece gingerroot (opt.)

To prepare watermelon rind, cut rind into 2- x 1-inch pieces. Trim green skin and pink flesh from rind. Place prepared rind in large kettle and add salt and enough boiling water to cover. Simmer until tender. Drain and chill rind in very cold water at least 1 hour or overnight in refrigerator. Combine vinegar, sugar and mixture of cinnamon, cloves and gingerroot tied in cheesecloth. Bring to boil and boil 5 minutes. Drain watermelon rind and add to syrup. Simmer until rind becomes translucent, about 10 minutes. Remove and discard spices. Pack rind and syrup into hot sterilized quart jars, leaving 1/4-inch head space. Adjust lids and process in boiling water bath 20 minutes. Makes 4 quarts (C) 1992 The Los Angeles Times

 
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