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Show It Makes Cents BY VI JUDGE I .U ! 1 " 11 ! Dear VI: Instead of copying the recipes found on packages of chocolate chips, rice, coconut, etc., I cut them off and tape them to cards to keep in a separate file until I've tried them. If they're good enough to keep, into my file box they go. If not, the "round file" gets them. Have you tried dusting with mayonnaise a little on a cloth? That's all I use. It's not greasy, there's no build-up of wax, and yet it shines the furniture beautifully and keeps the wood from drying out. I'd also like to suggest keeping the ballpoint pens you carry in your handbag in a plastic toothbrush holder. No pen marks on your handbags, and the pens are easier to find. Mrs. M. Dribble, Springville, Utah Dear Vi: Long cooking with the constant threat of scorching is not necesasry when making tomato paste. Wash, stem, quarter, and heat tomatoes, then put them through a food mill. Pour this pureed pulp into a colander lined with a clean, white cloth. Let this stand for several hours, or until most of the liquid has drained off, adding more pureed pulp from time to time. The remainder will be thick, bright red tomato paste ready to be packed into jars and processed. Donetta Dee, Rexburg, Idaho I pureed the tomatoes in a blender, blen-der, then proceeded as you directed, Donetta. I found that the liquid that drained off, while not bright red nor as thick as regular tomato juice, was delicious. It can also be used in soups. I'm grateful for your suggestions and hope many of our readers will also benefit from this simple way to make tomato paste. Dear Vi: Ive finally learned how to make pie crust that doesn't shrink. More shortening is the trick. When you have the right amount, the dough won't crawl back or shrink as you work, and the crust will be more tender and flavorful. Ardith Seeley, San Diego, Calif. Dear Vi: My kids can't stand reconstituted milk and we can get to town to shop only about twice a month. I tried freezing milk, but it seemed watery after it was thawed. Finally I hit on the idea of adding some powdered milk to it, which proved to be a most satisfactory solution. The Adams Family, Southern Idaho In a pinch, a pinch of salt improves im-proves the flavor of reconstituted milk. Also, try adding reconstituted milk to fresh milk just a little at first, gradually increasing the ratio until the family's taste buds become accustomed to the change in flavor. Dear Vi: Have you ever seen a small child eat a sandwich without taking it apart? (Sticky peanut butter excepted, ex-cepted, of course.) For our children, we use only one slice of bread rolled up like a jellyroll with the filling inside. The kiddies think this quite special and their little hands can hold the rolled-up sandwich so much easier. EnidM., St. George, Utah Dear Vi: I wear my husband's athletic knee pads when working the garden. Anna Jean M. Or make your own out of scraps of foam rug padding. I like to make a pocket inside my old work pants into which those protective squares of padding fit. I've also filled an old hot water bottle with cotton and used that to kneel on. Several years ago, I published the carpet padding idea here, and my friend's husband, who lays carpet, had her outfit all of his work pants this way. Only she put the pockets on the outside so that they could serve as knee patches to be replaced as they wore out: His work pants lasted much longer that way, not to mention the comfort to his knees. Readers: This is your feature. Send your good ideas to IT MAKES CENTS, P.O. Box 122, St .George, ; Utah 84770, : or : In care vof this1' newspaper. If your letter s used here, I'll send you my personal check for $2.00. My new book, IT MAKES CENTS, contains hundreds of ideas I've collected from all of you. Get your copy from your local bookstore, or borrow one from your library. Or you can order one from me at the above address. Price, $7.95. |