By Carol M. Bareuther, RD

Measuring liquids. Separating an egg. Setting the oven temperature. These are simple cooking skills that sighted elders take for granted. But when vision dims or fades completely, these tasks may seem monumental or even inconceivable. If your client is one of the more than 5 million older adults who are either blind or visually impaired, the good news is that there are easy ways to carry out these cooking skills by using the other senses.

Let’s imagine, for example, that we want to make Pumpkin Cranberry Quick Bread. Here’s how:

Measure the dry ingredients: The first step is to place ingredients such as flour, sugar, baking powder, baking soda, salt, and spices into canisters. Purchase a set of nesting metal or plastic measuring cups and nesting metal measuring spoons. Elders can tell which cup or spoon is which by feeling its size. To measure, dip the correct size measuring cup or spoon into the canister holding the desired ingredient. Use a clean finger to level off the top and add the ingredient to a mixing bowl.

Separate an egg: Simply cracking an egg is easy but separating it into the white and the yolk takes a bit more practice. One method is to break the egg into one hand and drain off the white through the fingers. Another technique is to break the shell into two unequal parts, lift off the small end of the shell, and then drain off the white.

Measure liquid ingredients: The same nesting measuring cups that are useful for dry ingredients work well for liquids. To measure 1 cup of milk, for example, choose the 1-cup measure. Grasp the cup so that the index finger is positioned over the top of the rim. Pour slowly and stop when the finger gets wet, indicating the milk has reached the top.

To measure small amounts, such as 1 teaspoon or 1 tablespoon, start with preparation. First, store liquids such as oils in wide-mouth jars. Second, bend a set of metal measuring spoons at the base to form them into ladles. To measure, simply dip the liquid out of the jar.

Stir and mix with ease: Stirring ingredients by hand is easy. Use a large bowl to prevent spills and splashing. Prevent the bowl from sliding around while stirring by setting it on a damp cloth or nonskid tablemat.

To use an electric mixer, follow this tip from the National Federation of the Blind to safely plug in the appliance. First, locate the outlet by touch and feel the orientation of the holes. With the right hand holding the plug by the insulated portion, bring the plug up to the outlet, but do not begin to push it in. Check with the left hand to see that the prongs are oriented in the same direction as the holes. Then, bring the plug up so that the prongs are over the holes, but do not yet push the prongs in, even part way. Remove the left hand, and be sure that the right hand is touching only the insulated portion of the plug. Now push the plug into the outlet.

Place the beaters in the mixing bowl containing the ingredients before turning the mixer on. Then, turn the mixer to low speed and move the beaters around the bowl to mix. Turn to high speed if the recipe directs.

Set a timer and oven: To set a timer, ask a sighted friend to put a raised dot of glue at each 5-minute mark. Then, simply feel and count off the marks to set the timer to the desired length of time. Similarly, ask a sighted friend to identify the 350° spot on the oven indicator and then mark it with a raised dot of glue. From this point, elders can easily adjust the dial up or down to get the correct temperature required for a recipe.

Test for doneness: A light, quick touch with clean fingers will easily tell whether the top of quick breads and other baked goods is firm and crispy.

Removing food from the oven: Pull on a pair of mitt-type potholders. Then, follow the sides of the oven until reaching the rack. Pull the rack out slightly, locate the pan, then grasp it firmly and remove from the oven.

For more information about cooking, specially adapted kitchen appliances, and large type or Braille cookbooks, visit the National Federation of the Blind’s Web site at www.nfb.org.

— Carol M. Bareuther, RD, is a St. Thomas, U.S. Virgin Islands-based writer who contributes to a variety of regional, national, and international publications.

Pumpkin Cranberry Quick Bread

Recipe by Carol M. Bareuther, RD

2 cups all-purpose flour
1 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
⅛ teaspoon salt
¼ teaspoon baking soda
1 cup canned pumpkin
½ cup milk
2 eggs
⅓cup margarine, softened
½ cup dried cranberries

Spray a 9 x 5-inch loaf pan with nonstick cooking spray. Set the pan aside.

In a large mixing bowl, combine 1 cup of the flour, brown sugar, baking powder, cinnamon, nutmeg, cloves, salt, and baking soda.

In a second mixing bowl, stir together the pumpkin, milk, eggs, and margarine.

Pour liquid ingredients into dry. Beat with an electric mixer on low speed for 1 minute and then 2 minutes on high speed.

Stir in remaining 1 cup of flour by hand.

Stir in dried cranberries and mix well.

Pour batter into prepared pan. Bake at 350° for 60 to 65 minutes until done.

Cool for 10 minutes before removing from pan.

Makes 1 loaf