To flavor whipped cream, add 1 tsp. sugar and 2 drops vanilla to each cup of cream when partially whipped.

To whip evaporated milk, chill in freezer until crystals appear at the edges (about 1/2 hour), then whip rapidly in chilled bowl.

To blanch almonds, drop into boiling water until skins soften, then drain, immerse in cold water and pinch off skins.

To toast coconut or nuts, stir over low heat or brown under the broiler, keeping a sharp eye to prevent burning.