Burns:
Should you burn yourself when cooking put some white vinegar on a bit of paper towel and place it on the burn. If you keep it on, you will not develop a blister.

Cuts and grazes:
Use vinegar as an antiseptic for abrasions and to reduce itch from mosquito bites.

Keep lettuce from wilting. NEVER cut lettuce with a steel blade. Always break lettuce by hand or use a plastic knife. The steel causes the edges to wilt and brown quicker. Also, after rinsing the lettuce work in a little lemon juice as a natural preservative.

Cut your onions near the stove. You can turn on the vent over the stove to suck up the odors from the onions.

Carrots cook faster if you slice them along their length rather than their width.

To have vegetables retain their color, add a lump of sugar, or vinegar, or a tad of lemon juice.

SOUPS: Before adding veggies, toss them with a little flour to keep them from sticking to the bottom.

Do not throw away left over vegetables freeze, and use the next time you make soups/stews.

It is better to steam your vegetables. Better tasting and more nutritious. Corn on the cob cut in half is crispier steamed than boiled.

If your vegetables are too salty add some raw potatoes to them. Potatoes absorb the salt.