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Revive old apples by peeling, cutting into chunks, and then placing in a bowl of cold apples cider. Place in the refrigerator and allow them to soak for approximately 30 minutes.

To quick peel one or two tomatoes, cut them in half and place face down on a microwave safe plate. Microwave for 5 minutes and the skins should peel off easily.

Microwave winter squash before peeling to make it easier to remove the skin. Pierce the skin of the squash, microwave for 6 to 8 minutes; allow it to stand for 10 minutes, and peel.

Add extra flavor to your applesauce by not peeling the apples, just core and slice. The peel contains a lot of flavor and will be removed as the apples are processed into sauce.

Save time by peeling potatoes a day ahead of cooking. Place in a bowl of cold water and add a few drops of vinegar. Store in the refrigerator overnight.

To make your hard boiled eggs easier to peel, add 1 1/2 teaspoon of salt per quart of water used to boil the eggs. Add the salt before the water is boiling.

When it is desirable to remove the white membrane from a peeled orange, the process can be simplified by first placing the unpeeled orange in boiling water for 5 minutes.

For potato salad and other summer dishes using hard boiled eggs, crush the shell by rolling on a hard surface using the palm of your hand and light pressure. Crushing it in this manner will make the shell easy to peel off.

Cut a slit at top of peaches, pour boiling water over them and leave for 30 seconds. Remove and submerge in cold water. The skin should pull off easily with a small knife.