Three keys to the ideal pie crust
Dear Heloise: There are only three ingredients in a good pie crust: Flour, fat and water. Sometimes salt or sugar is added, but neither one is essential to a good crust. First, cut in butter or lard and mix with the flour until it resembles coarse meal. Next, add just enough ice water so that you can form a ball when you squeeze it. Allow it to rest for about 45 minutes in the refrigerator. After resting, it’s ready to be rolled out. Handle the dough as little as possible, and be sure to stick your rolling pin in the refrigerator while the dough is resting. — Jane B., Missoula, Mont.
Dear Heloise: Baking soda on a wet sponge will do a beautiful job of cleaning a stainless steel sink. Afterward, spritz with vinegar and leave for a few minutes, then scrub again if you have stubborn hard-water stains. Use a little lemon oil or mineral oil to coat your sink and make it shine. — Jan Z., Hilo, Hawaii
A boiling idea
Dear Heloise: When I’m boiling eggs, I sprinkle salt in the water. This makes peeling them much easier. — Margaret R., Monroe, La.
(Heloise is a columnist for King Features Syndicate. Send money-or time-saving hint to P.O. Box 795000, San Antonio, Texas 78279-5000, fax it to 210-HELOISE or E-Mail: Heloise@Heloise.com.)