There’s more than one way to skin a pineapple

Dear Heloise: What is the correct way to carve up a pineapple? My wife slices it down the sides and gets too much of the pulp and skin. We read you daily in the Los Angeles Daily News.— George I., Panorama City, Calif. Using a sharp knife, you can slice down the sides, so your wife is using one of the correct methods. There also is a pineapple-slicing device that cores and quarters the pineapple by placing it on top of the pineapple (after removing the bushy stalk) and pushing or pulling it downward.—Heloise

CHOCOLATE PHILLY FUDGE Dear Heloise: You once had a recipe for Chocolate Philly Fudge that I loved! Would you repeat that recipe in your column?— Roxanna R., Williston, N.D. Roxanna, here it is: Chocolate Philly Fudge 4 cups sifted powdered sugar

1 package (8 ounces) cream cheese, softened

4 ounces unsweetened chocolate, melted

1/2 cup chopped walnuts or pecans

1 teaspoon vanilla

Dash of salt

Add the sugar to the cream cheese, then mix the warm chocolate thoroughly into the sugar and cream cheese mixture. Stir in the nuts, vanilla and salt. Spread into an 8-inch square greased pan and chill. When firm, cut into bitesize squares. This recipe makes about 1 3/4 pounds of fudge.

If you like holiday treats, you’ll love my Fudge and Other Recipes. Fudge makes such a welcome treat for guests and a nice gift for neighbors. To order, send $2, along with a long, stamped (50 cents), self-addressed envelope, to: Heloise/ Fudge, P.O. Box 795001, San Antonio, TX 782795001. You’ll enjoy the ease of making these treats for your family and friends.—Heloise

STORING EGGS Dear Heloise: How long can I store eggs in my refrigerator?—Bianca J., Newport, Vt.

Bianca, you can store them in their carton in a refrigerator for about five weeks.

Be sure to store them in the main section of the refrigerator, not in the door, which may be warmer than the rest of the fridge.—Heloise