Pomander for the holidays
Dear Readers: One of my favorite things about the holiday season is the rich fragrances. I make my own pomander balls for ornaments or to hang in a closet or a guest bathroom. Here’s how:
Stick rows of whole cloves in an orange or apple. After each piece of fruit is completely covered with cloves, allow it to dry in a cool place for as long as possible.
After the fruit has dried completely, make a mixture of 1 part orris root (available in drugstores) and 1 part mixed spices, such as cinnamon, allspice and nutmeg.
Coat the fruit with the spices and leave for two weeks. Shake off excess spice, and tie each fruit with ribbon, making a loop at the top for hanging. The fragrance is phenomenal!
– Heloise Dear Heloise: The GPS for my car asked for my home address. Instead, I put the address of a doughnut shop down the street into my GPS system. This way, I’m protected if a thief steals my car and garage opener.
– Lisa T., Lubbock, Texas Dear Heloise: Every time I make potato salad, the next day it is watery.
– Barbara F., via email Barbara, cut up your potatoes before cooking them, and let them completely cool off afterward before adding dressing. Hot potatoes give off steam and contribute to the watery problems. You also might consider using russet potatoes, as they tend to be drier. Don’t use a “light” mayonnaise, because it usually is thinner.
Dear Heloise: My mother gave me a cast iron skillet that has rust spots on it. How can I clean it?
– Gwendolyn in Arkansas Use a nonmetallic scrubber to remove the rust, then wash with a mild soap, making sure to rinse well and dry with a clean towel. Re-season the skillet by coating it (inside and out) with an unsalted vegetable shortening. Place the greased skillet upside down on a foilcovered baking sheet and bake at 350 degrees for one hour. Let cool, then remove excess grease with a paper towel.