Expensive Heloise: I’ve learn Heloise’s Hints within the Omaha World Herald because the ’50s! Right here is my trace for sausage or hamburger patties. Lay a sheet of plastic wrap on the counter and put a lump of floor meat on it. Fold the aspect of the wrap over the meat and press into form.
If I wish to freeze the patties, I put the uncooked meat right into a plastic freezer bag and form them. This manner each counter and arms keep clear.
— Elinor A., Crimson Oak, Iowa
Expensive Heloise: My silver end metal pots and skillets look soiled with baked-on grease. Can or not it’s eliminated?
Deb M.: To take away baked on grease and meals out of your pots and skillets, attempt placing three tablespoons of baking soda in sufficient water to cowl the underside. Simmer on the range till the burned-on meals begins to carry. With slightly scrubbing, the pot or skillet ought to be glowing. Baking soda can be utilized as an alternative of pricey industrial merchandise for cleansing and freshening so many issues round the home. For dozens of hints, helps and recipes utilizing baking soda, order my six-page pamphlet by visiting Heloise.com or by sending $5 and an extended, self-addressed, stamped (70 cents) envelope to: Heloise/Baking Soda, P.O. Field 795001, San Antonio, TX 78279-5001. FYI: make your personal baking soda dispenser from a grated cheese container. Rinse, wipe it out and, when dry, fill with baking soda. Be sure you label!
Expensive Heloise: I exploit contemporary lemons on a regular basis in varied recipes and drinks. When lemons are the most affordable to purchase, I purchase a bag and squeeze out all of the juice in every lemon, then pour the juice in ice dice trays. After the lemon ice cubes are frozen, I place them in plastic freezer luggage and all the time have contemporary lemon juice after I want it.
Expensive Heloise: My household loves deviled eggs, so I make them typically. I’ve discovered the simplest and quickest technique to make them is by placing the egg yolks and the opposite components in a zippered bag. Then I mash all of them collectively, snip off the nook of the bag and squirt the filling into the egg whites. There isn’t any bowl to wash, and the deviled eggs look ornamental.
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