Getting perfect hamburger patties
Dear Heloise: My kids love it when their hamburger patties are round and not misshaped. Frankly, so do I. I take a large can of peaches and clean the bottom, then press it into the hamburger meat. It leaves an impression, which I cut around, and I have a nice round hamburger. — Cathy W., Parma, Ohio
War Cake
Dear Heloise: Would you repeat your War Cake recipe? — Paula D., Royal Oak, Michigan
Paula, I get so many requests for this recipe from people who love the fact that there are no eggs in it. It’s quick and easy.
War Cake
Using a medium to large size cooking pot/pan, mix together 2 cups brown sugar, 2 cups hot water and 2 teaspoons shortening. Add 1/2 to 3/4 cup raisins, 1 teaspoon each of salt, cinnamon and cloves. Boil for 5 minutes after the mixture begins to bubble.
When the mixture is cold (and it must be cold), add 3 cups of flour and 1 teaspoon of baking soda that has been dissolved in a teaspoon of hot water. Mix well.
Pour into a greased tube pan and bake for about 1 hour at 350-375 degrees.
Be sure to always test whether a cake is done by inserting a toothpick in the center of the cake. If it comes out clean, it’s done. If there is moist cake batter stuck to the toothpick, it needs a little more time in the oven.
Mushy Berries
Dear Heloise: My strawberries always seem mushy after I wash and put them in the refrigerator. Am I doing something wrong? — Victoria C., Florence, Alabama
Victoria, don’t wash your berries before refrigerating them. Store them in a colander or plastic woven basket so that air can circulate around the berries. But be sure to wash them before eating them. — Heloise
Bland Colors
Dear Heloise: Is there some way I can keep my vegetables from looking pale or faded out while they’re cooking? — Edna L., Emporia, Kansas
Edna, yes there is. For greener or more colorful carrots, etc., just add a little vinegar to the water while they are cooking. — Heloise
Drowning In Waffle Batter
Dear Heloise: Whenever I make waffles it seems that I make way too much batter. Any hints for me to make less or to save the batter? — Lillian D., Fall River, Massachusetts
Lillian, continue to make waffles with the extra waffle batter, then freeze the leftover waffles. Just heat them up the next morning. — Heloise