Arkansas Democrat-Gazette - - TELEVISION - Send a money- or time-sav­ing hint to Heloise, P.O. Box 795001, San An­to­nio, Texas 78279-5000; fax to (210) 435-6473; or email

DEAR HELOISE: I al­ways “check in” on my so­cial me­dia sites when I’m at my fa­vorite busi­nesses. This lets my friends know where I am, but it also gives the com­pany free ad­ver­tis­ing.

One com­pany saw that I had men­tioned it and gave me 10 per­cent off my bill just for the men­tion. I wasn’t ex­pect­ing that. — El­iz­a­beth L. in Texas

DEAR HELOISE: If I’m run­ning in to the su­per­mar­ket for just a few items, I pick up a hand­bas­ket in­stead of a shop­ping buggy. This will limit the amount of items I can pick up, and I’ll avoid over-spend­ing and buy­ing things I don’t need.

Go­ing to the mar­ket on a full stom­ach is a money-saver, too.

— He­len S. in Pitts­burgh

DEAR READ­ERS: Here are some hints about hard­boiled eggs:

Older eggs will be eas­ier to peel. Use eggs that you’ve had in the fridge for at least a week; this will al­low some air to get in­side the egg to loosen it from the shell.

To re­move the shell, lightly thump the egg on the coun­ter­top un­til the shell has vis­i­ble crack­ing. Roll the egg be­tween your hands to loosen the shell. Press down on the egg at the large end while hold­ing the egg un­der cold wa­ter. This will re­lease the shell.

You can store hard-boiled eggs for one week in the re­frig­er­a­tor. Keep them in their orig­i­nal car­ton; this is so the eggs won’t ab­sorb odors from other foods, and the eggs are less li­able to get jos­tled around and pos­si­bly cracked.

P.S. Ac­cord­ing to the Amer­i­can Egg Board (, keep that car­ton on the shelf of the re­frig­er­a­tor and not in the door. The tem­per­a­ture is more con­sis­tent on the shelf.

DEAR HELOISE: I read that on av­er­age, Amer­i­cans eat over 3,000 mg daily of sodium (salt). What I need to know is whether or not that’s a safe level to con­sume ev­ery day.

— Tif­fany W., Bridge­port, Conn. DEAR READER: It’s a fairly safe amount to take in daily, but the fed­eral govern­ment still rec­om­mends that peo­ple eat a max­i­mum of be­tween 1,500 and 2,400 mg per day. It’s a myth that we eat more salt now than ever be­fore. Re­frig­er­a­tion means we no longer need to salt meats to pre­serve this food. Ac­cord­ing to mil­i­tary records from the 1800s to World War II, the av­er­age soldier was con­sum­ing be­tween 6,000 and 6,800 mg of salt ev­ery day.


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