Stainless Steel Sink
Dear Heloise: I just bought a new stainless-steel sink for my kitchen, but I’m worried it’ll end up looking like my old one, which wasn’t too shiny after a couple of years.
How do I keep it nice looking? — Grace in Mississippi
Grace, first of all, never use an abrasive cleanser. Just sprinkle some baking soda in the sink and scrub with a damp cloth.
Vinegar is great for removing those annoying water spots and built-up gunk. — Heloise
Dear Heloise: When I make any kind of fruit bread, I grease my pan then sprinkle the pan with a sugar and cinnamon mixture.
The bread just seems to slide out so much easier than with flour and it gives a much better finish to the breads. — Mrs. Teddy D., Royal Palm Beach, Florida
Dear Heloise: Recently we ate in a cafe that had the best pie. The meringue was 3 or 4 inches high. They said it was a secret recipe and wouldn’t give it to me. Do you have any idea how it is made? — Rosemary F., via email
Rosemary, making a meringue-topped pie intimidates many cooks, but here are a few hints that should help make a perfect meringue.
First, the egg whites should always be room temperature before beating, and use a minimum of three egg whites for each pie.
After the egg whites are beaten stiff but not dry, sprinkle 1/4 teaspoon of cream of tartar and a dash of salt on top and beat slightly.
Then slowly add 3 level tablespoons of sugar for each egg white in the bowl, beating all the while.
When you top the pie with meringue, always have the meringue touching the edges of the pie crust to help prevent shrinking.
Put the pie on the middle shelf of the oven so it will brown evenly and the points or swirls of meringue won’t get burned. — Heloise
Dear Heloise: I hated the mess I always made when I made pancakes. Now I’ve discovered that by putting the pancake batter in the squirt bottle that ketchup comes in, I can measure out enough batter with no drips or splatters.
It’s also great for silver dollar pancakes, which my kids love. — Tess in Tennessee
Dear Readers: Tired of the same old flavor when it comes to vegetables? Here’s a hint: Try steaming them with a couple of tablespoons of white or red wine or a bit of sherry or balsamic vinegar instead of just plain water. Greens such as chard or spinach benefit from this extra flavor. — Heloise
Send a money-saving or timesaving hint to Heloise, P.O. Box 795001, San Antonio, TX 78279-5001, 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.