HINTS FROM HELOISE

By Hints From Heloise
Tuesday, August 21, 2007

Dear Heloise:

We have a lemon tree, and it now produces a lot of lemons. I'm wondering: What will I do with all the fruit?

Peggy, via e-mail

Lemon juice makes a delicious and healthy substitute for salt and salad dressings. Just squeeze it on steamed vegetables, seafood and salads. Place a piece of nylon net over the cut end of a lemon and squeeze -- the net keeps the seeds from falling into the salad.

It's also yummy in tea. A favorite tea recipe is to combine 1 to 2 teaspoons of finely chopped mint, 3 tablespoons lemon juice and three to five tea bags. Add hot water and steep for about five minutes, strain, then sweetener and more lemon if you like.

Lemons also can be used to help keep potatoes and cauliflower white by adding it to the boiling water. Rubbing a little juice on your hands will remove odors from onions and fish.

The zest of the lemon, which is just the outside colored part of the fruit, is used in many recipes. Use a grater to remove the zest, being careful not to include the white part underneath, which can be bitter. Store the zest in plastic sandwich bags and freeze.

Lemon juice can be frozen either in an ice cube tray or in small amounts to use later. Removing the juice is easy if you use a nutcracker. Just cut the lemon in half and give it a squeeze.

Dear Heloise:

Here is my hint when making meatloaf (it actually came from my mother): I make the meatloaf and let it cook through. Then I make mashed potatoes and "frost" the meatloaf's top and sides, just like a cake, and then put it under the broiler to brown the top just a little. When you slice it, you have the meat and potatoes. Makes a pretty presentation, too.

Rose Prato, Ripley, Miss.

Dear Heloise:

When a cleaning mixture calls for vinegar, which type should I use? I know there are some for cooking, but which one is best for cleaning?

Elizabeth, Atlanta

You're right -- there are many types of vinegar, made from different ingredients, but the process is basically the same as it was thousands of years ago. And each type has its own particular use. But for cleaning, usually white vinegar is best, since it is clear, it won't stain and it's cheap. You should always have a gallon or two on hand.

If you're looking for a healthy, low-calorie salad dressing, then wine or balsamic vinegar is the way to go. Malt vinegar is a favorite in England, where the British sprinkle it on their fish and chips. It's made from malt syrup and is slightly sweet compared with white or apple cider vinegar. Apple cider vinegar is made from fermented apple juice and is great for cooking and pickling.

I think you'll be amazed by all the cleaning, deodorizing and cooking uses you'll get out of a gallon of vinegar.

Send a money- or time-saving hint to Heloise, P.O. Box 795000, San Antonio, Tex. 78279-5000, fax it to 210-HELOISE or e-mail it toHeloise@Heloise.com. Please include your city and state when faxing or using e-mail. I can't answer your letter personally but will use the best hints received in my column.

2007King Features Syndicate