HELPFUL HINTS

DEAR HELOISE: I keep a small spray bottle with vinegar handy for many uses. Since I live alone, it takes a while to use up all the cheese I buy, so I wrap the cheese in a paper towel and spray with vinegar. The cheese keeps much longer. I keep my dryer lint screen clean by spraying it with vinegar and then using a brush and soap and water to clean it. I also clean my non-fuzzy fruits and vegetables with vinegar.

— Shirley S., via email

DEAR HELOISE: I need a way to make French onion soup that’s not too difficult, because I love French onion soup, but I’m a terrible cook.

— Tiffany D., Fall River, Mass. DEAR READER: Peel and slice two to three large, white onions and saute the onions for a few minutes until brown. Put the cooked onions into a saucepan. Add a packet of onion soup mix and the right amount of water, and simmer until ready to eat. Top with grated cheese.

DEAR HELOISE: I hosted a luncheon for a group of eight women. Instead of having place cards, I went to a bakery and had them make chocolate cookies about the size of saucers, with the first name of each person written in chocolate icing on the top of each cookie. I then placed the cookies in the middle of each plate. My guests loved it!

— Jennifer R., Ohio

DEAR READERS: Here are some hints about eating out, and saving time and money:

Reservations are more easily made late in the day. There likely are cancellations and no-shows.

Lunch can cost half of what dinner costs. Sure, it’s less food, but portions are huge these days.

Figuring a tip in your head is easy. If your bill is $50, 10 percent is $5; 20 percent is $10. Fifteen percent is right in the middle. Always tip for good service.

DEAR HELOISE: Today, we call it “recycling”; back then we called it “necessary saving.” Even string had value.

My grandmother would repeat in Italian, “Imparare! Imparare!” — “Learn! Learn!” To this day, I do things I learned then. — Erminia L., West Palm Beach, Fla.

Send a money- or time-saving hint to Heloise, P.O. Box 795000, San Antonio, Texas 78279-5000; fax to (210) 435-6473; or email