Our rental house here has much of the original equipment from the
1950's, including metal kitchen cabinets. We have learned to use them
to our advantage by putting recipe cards or clippings on them with
magnets. The recipes are at eye level and there's a lower risk of
forgetting anything.

If you're multiplying or dividing amounts of ingredients in a recipe, do
the math first. Then take sticky notes, cover the original
measurements, and write in the new amounts on the sticky notes. The
narrow tab notes are best for this purpose. If you use the recipe
often, you can just leave the sticky notes on it for future reference.

In the food safety department, there's an easy way to handle meat and
vegetables separately when you only have one cutting board and one good
knife. Cut up the vegetables for the meal first, put them in bowls or
pans as needed, then use the same cutting board and knife for the meat.
This saves on washing and reduces the risk of cross-contamination.

Cindy

--
C.J. Fuller

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