HELPFUL HINTS

DEAR HELOISE: When working with onions, I have two things I do to reduce the tears: (1) Core the onion. Then after the onion is cut, you can continue to cut up the core. I use my apple corer. (2) Run fingers and hands under cold water, and rub fingers on a stainless-steel spoon. In less than 30 seconds, the smell is gone. This works with garlic, too.

— Susan D., Indiana

DEAR HELOISE: What is the difference between cornstarch and tapioca starch? Are they interchangeable?

— Ruth M., Omaha, Neb. DEAR READER: Tapioca starch comes from the root of the cassava plant. Cornstarch comes from the grain of maize (corn). Both are thickening agents. If you are preparing a sauce made with cornstarch, it will be opaque, while a sauce made with tapioca starch will appear translucent. If your recipe requires a long cooking time, use cornstarch. As for interchangeable, it all depends on the dish you are making, but go with the instructions.

DEAR READERS: So many of you keep asking for the Heloise Olive-Nut Dip/ Spread recipe, it’s time to print it again:

Heloise’s Olive-Nut Dip/ Sandwich Spread

8 ounces cream cheese,

softened

½ cup real mayonnaise

½ cup pecans, chopped

1 cup sliced salad olives (the jar will say ”salad olives” and is filled with bits and pieces of olives and pimientos)

2 tablespoons juice from the

olive jar

Dash of pepper (no salt)

Mix all of the ingredients well and refrigerate for an hour or more.

DEAR HELOISE: Our tomatoes were small this year. Instead of slicing them clear through to put on a sandwich, I butterflied them and laid the connected halves on the bread. They didn’t slide around. Love my fresh tomatoes.

— Diane U., Springfield, Ill.

DEAR HELOISE: There are places most of us forget to clean or disinfect in our kitchens. Some are phones, refrigerator handles, kitchen-cabinet knobs and drawer handles, and the top of the refrigerator or microwave oven.

— Claire M., Greenville, N.C.

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