French fries:
Place french fries on a plate that is lined with a layer of paper bag and a paper towel. This way you save on how many paper towels you use to absorb the grease.

Celery:
To keep celery fresh, take it out of the store wrapper and put it in aluminum foil and keep in the refrigerator.
To store celery, wash off, cut off ends and save in a tall glass jar or pitcher filled with water. You celery will keep much longer this way.
It will crispen up quick if you place it in a pan of cold water. Also a rib of celery can be used in a bread bag to keep bread fresher longer.

Mushrooms:
Cut mushrooms easily and quickly by using your egg slicer. Avoid soaking them because they absorb water.

Onions:
Onions have you crying When cutting onions dampen the cutting board with white vinegar to stop the tears. (Tiffany Bartleson)
Did you know if you have a stainless steel sink you can rub your fingers on it after peeling onions to get rid of the odor on your hands? A stainless steel spoon will also work. (Bev) Leftover pancake batter makes real good fried onion rings. Separate onion rings and let soak in batter for about 15 minutes and then deep fry in hot oil.
For an easy way to dice onions, cut off the ends, and cut a criss-cross from top to almost the bottom with a knife. Then lay it on it's side and slice rows, and they shall fall off in little squares.
For no more tears when cutting onions, simply place them in the freezer for 15 minutes before cutting or slicing them.

Oven:
To clean up spills, sprinkle immediately with salt. When the oven is cooled off, brush away the burnt on food with a damp sponge. Or
sprinkle with automatic dishwashing powder, cover with wet paper towels, let it stand for a few hours, then clean with a damp sponge.