I have it up in the cabinet all the time, but I didn't know this little jar of Cream of Tartar could be used for anything other than whipping up egg whites until I saw a post on Pinterest. I also didn't know that Cream of Tartar is actually an acidic salt that comes from grapes. The acid makes it a wonderful non-abrasive cleaner. Just mix 2 teaspoons vinegar with 2 teaspoons Cream of Tartar and say goodbye to that spotty stainless sink or smeary glass stovetop.
More Magic happens when you mix a few tablespoons with hot water or hydrogen peroxide and clean aluminum pans, waffle makers or toasters. The stains, baked on grease and goo disappear!
And if you have a collection of copper, just a little lemon mixed with Cream of Tartar will remove all the tarnish!
Where it really shines is the bathroom... rub sinks, tub or toilets with a sprinkle of cream of tartar and grout whitens and stains disappear!
Make up your own Spray N' Wash with a few teaspoons of Cream of Tartar and some glycerin and you'll never have ring around the collar or underarm stains on shirt again. Just apply, let sit for 5-10 minutes, give a good scrub with a brush and wash with hot soapy water.
Now that I've got the house spic and span, I think I'll make a favorite pie for dinner!
Key Lime Meringue Pie from The Coastal Living Cookbook, Oxmoor House 2004 PRINT
1 1/4 cups graham cracker crumbs
1/4 cup firmly packed light brown sugar
1/3 cup butter or margarine, melted
2 (14-ounce) cans sweetened condensed milk
1 cup fresh Key lime juice*
2 egg whites
1/4 teaspoon cream of tartar
2 tablespoons granulated sugar
Combine first 3 ingredients. Press into a 9-inch pieplate. Bake piecrust at 350° for 10 minutes or until lightly browned; cool.
Stir together sweetened condensed milk and lime juice until blended. Pour into prepared crust. Set aside.
Beat egg whites and cream of tartar at high speed with an electric mixer just until foamy. Add granulated sugar gradually, 1 tablespoon at a time, beating until soft peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over filling. Bake at 325° for 25 to 28 minutes. Chill 8 hours.
*Bottled Key lime juice may be substituted for fresh juice.