Hints From Heloise

The Hazleton Standard-Speaker - - COMMUNITY - Send a money-sav­ing or time­sav­ing hint to Heloise, P.O. Box 795000, San An­to­nio, TX 78279-5000, or you can fax it to 1-210-HELOISE or email it to Heloise@Heloise.com. I can’t an­swer your let­ter per­son­ally but will use the best hints re­ceived in my col­umn.

Blow dry­ing la­bels

Dear Heloise: Love your col­umn! A reader re­cently shared how she soaks the la­bels off old pre­scrip­tion bot­tles.

I’m a phar­macy tech, and we get them off with a hair dryer.

A few sec­onds of blow­ing and it peels right off.

This blow dry­ing tech­nique works with a lot of other la­bels, too. — Su­san, via email

Cal­en­dar stor­age

Dear Heloise: At the end of each year, I re­move the bind­ing from the fam­ily cal­en­dar, three-hole punch it at the top and put it in a photo binder with the other cal­en­dars from the past.

This makes it easy to re­view prior years, and saves space stack­ing old cal­en­dars. — Jim M., via email

Card scraper

Dear Heloise: Old credit cards make great scrap­ers for cook­ing pans when food gets stuck. — Carol N., via email

Save scoops

Dear Heloise: I save the plas­tic scoops from cof­fee cans to keep and use in my flour, sugar and other bak­ing sup­plies.

It’s eas­ier than grab­bing a spoon ev­ery time. — Theresa D. in Ohio

Keep fresh

Dear Heloise: When you open a con­tainer of ice cream, be­fore you put the lid back on, put a piece of waxed pa­per over it. It will be just like when you first opened it. — Betty B. in Ohio

Suc­cess­ful cook­ing

Dear Read­ers: The recipe for a suc­cess­ful dish starts be­fore the cook­ing even be­gins.

If you’re a be­gin­ner or mak­ing some­thing for the first time, you don’t want to miss these help­ful hints:

❏ With most dishes, the recipe holds the key to your suc­cess. So don’t skim through it. Take the time to get it right.

❏ Read the recipe all the way through at least twice be­fore you start, to make sure you un­der­stand the in­struc­tions. You don’t want any sur­prises up ahead.

❏ Make sure you have all the in­gre­di­ents. Sounds ob­vi­ous, but many a good cook has dis­cov­ered he’s out of a key in­gre­di­ent half­way through the process.

❏ Have all your in­gre­di­ents ac­cu­rately mea­sured. Too much or too lit­tle of some things — like bak­ing pow­der — can ruin a dish.

❏ Make sure you un­der­stand the mea­sur­ing in­struc­tions. Half a cup of nuts, chopped, is not the same as half a cup of chopped nuts. Make sure you know whether to chop then mea­sure or the other way around. — Heloise

P.S. “Beat two eggs sep­a­rately” means to separate the whites from the yolks and beat — not put an egg in each of two dif­fer­ent bowls.

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