DEAR HELOISE: A zester isn't just for lemons and other fruit. Sometimes I'll use my zester to add some color to a dish by running the zester along the sides of a carrot to get small pieces, which I sprinkle on top. It adds a splash of color.
-- Bella P., Gilbert, Ariz.
DEAR HELOISE: I like fruit juice, but some brands are a little too strong, so I add club soda and enjoy the flavor and the fizz. It's refreshing, lower in calories and tastes great!
-- Lynda in Nebraska
DEAR HELOISE: When a recipe calls for eggs but does not specifically say which size to use, always assume it means a large egg. It's the standard for most recipes.
-- Dayna in New Jersey
DEAR HELOISE: As the temperature drops, I get a craving for potato soup. Have you got a recipe?
-- Lorna H., Hugo, Minn.
DEAR READER: You'll need:
4 medium potatoes, cubed
1 small onion, chopped
1 tablespoon shortening
1 cup water
2 cups milk
3/4 teaspoon salt
Dash of pepper
Cook potatoes, onion, shortening and water in a large pot until the potatoes are soft. Add the remaining ingredients and simmer for 20 to 30 minutes. Makes about 4 servings.
DEAR READERS: Here are hints for soup makers:
For cream soups, top off with a dollop of sour cream, yogurt or chopped herbs.
For thicker soups, add grated cheese on top before serving.
For clear soups, add croutons, wontons or leftover noodles from Chinese takeout.
DEAR HELOISE: Once in a while a recipe may call for liquor, but it's usually only a small amount. Instead of buying a large bottle, I go to a liquor store and buy the small bottles like the ones used on an airplane. One or two mini bottles and I have what I need at a much lower price than if I'd bought a larger bottle.
-- P.L. in Texas
DEAR HELOISE: When I make thumbprint cookies, I use a cork from a wine bottle to make the imprint. It's the perfect size, keeps my hands clean, and all my cookies are uniform-looking.
-- Nancy W.,
Newport, N.H.
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
Food on 11/20/2019