Hints From Heloise

Dear Heloise: My college-age son taught me this: When making gelatin, I use my 2- quart spouted bowl. After mixing I pour it into small margarine containers. They make nice individual servings and are handy for lunchboxes, picnics or snacks.

If using fruit, I spoon the fruit into the containers first, then use the juice with the water when preparing the gelatin.

Puddings can be done the same way; if you use cook and serve, just pour it into the spouted bowl after it is prepared. Let it cool before putting on the lids. Maxine Rogalski, Beallsville, Ohio

Dear Heloise: My children love the expensive boxed macaroni and cheese. The manufacturers have been making the amounts smaller and as a result there’s never enough. I simply add about 1/4 pound more of my own dry pasta to the boiling water.

There’s plenty of cheese sauce, although you can stretch it further with more milk and butter. - Lisa Johnson, Pompton Plains, N.J.