Hints from Heloise

Wed., June 20, 2007

The Spokesman-Review

Dear Heloise: The item about substituting tofu for egg yolk in deviled eggs – “no one ever knows” – impelled me to write to you. If you are making an unusual substitution in a recipe that is going to be eaten by people other than your family, please, please don’t keep it a secret!

There are a lot of people with fairly serious food allergies and sensitivities, and not knowing that you’ve substituted A for B in a dish could be fatal. At least, please let the host(ess) know what you put in the food; the host(ess) can then let anyone who is not supposed to eat a particular food know to avoid your dish, or, if someone inquires, you can answer the question. – Chris, via e-mail

Dear Heloise: A great way to cut cinnamon rolls after you’ve rolled the dough into a long roll is to simply use a string or thread. Slip under, wrap around and cross over at top. It cuts the dough without squashing it down. – Jan Hegstad, Powers Lake, N.D.

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