The Washington Post - 18.03.2020

WEDNESDAy, MARCH 18 , 2020. THE WASHINGTON POST EZ RE C5

Dear Readers: Tired of the same

old flavor when it comes to

vegetables? Here’s a hint: Tr y

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’s column appears six days a

week at washingtonpost.com/advice.

Send a hint to Heloise, P. O. Box

795001, San Antonio, TX 78 279-

5000, or email it to

[email protected].

© 2 020, King Features Syndicate

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.

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

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
Dear Heloise: Recently we ate in
a cafe that had the best pie. The
meringue was three or four
inches high. They said it was a
secret recipe. Do you have any
idea how it is made?
— Rosemary F., via email
Rosemary F.: 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
damp cloth. Vinegar is great for
removing those annoying water
spots and built-up gunk.
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, Fla.
Dear Heloise: I
just bought a new
stainless-steel
sink, 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 in Mississippi: First of all,
never use an abrasive cleanser.
Just sprinkle some baking soda
in the sink and scrub with a
Baking soda will keep stainless-steel sink sparkling
Hints from
Heloise
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