My mother, the original Heloise, taught me a hint for peeling onions.
If you don't plan to use a whole onion, just slice what you need without peeling the onion first.
The dry peel protects your hands from onion odors and keeps the unused section from drying out. Just slip off the peel right before using.
Here are three letters from readers, each one about deviled eggs:
I found that serving my world-famous deviled eggs in paper cupcake liners makes them easier to grasp and to keep in place on a plate. Cleanup is a snap, too.
Peter in California
I have discovered the most wonderful tool for making deviled eggs. Previously, it was a labor of love to mash the eggs with a fork.
A pastry blender cuts the time needed to blend them to seconds.
I don't make as many pies as I used to, but I do make deviled eggs for each holiday celebration. Now it is a much simpler task.
A hint for deviled eggs that I haven't seen in your column: If you plan to cover them with plastic wrap, stick a tiny bit of parsley, with about 1/4 inch of stem, into the center of each egg half.
It's pretty and keeps the plastic wrap from sticking to the filling. Leftover filling? Makes a great sandwich.
M.B., Costa Mesa, Calif.
I have a confetti-type shredder and got tired of having to clean up after dumping the container, since some of the paper always fell on the carpet. Now, I keep a large plastic bag in the container. When the plastic bag gets full, I just take it out, put the top of the bag into a paper bag and let the paper fall from the plastic bag into the paper bag. No more messes on the carpet.
Brooklyn Center, Minn.
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 to Heloise@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.
(c)2004, King Features Syndicate