Dear Heloise: I read a letter in the (Rochester, Minn.) Post-Bulletin from a reader requesting your help in MAKING GELATIN without the "rubber."
I would like to share a discovery I made, quite by accident, that has eliminated that problem for me.
Early one morning, I decided to make gelatin. I am not a morning person, so I was still operating in a fog, and when I came to, I found I had put my large package of gelatin into 2 cups of water that had not been heated first.
I decided that since I might have already ruined it, anything I tried would do no further harm. I put the mixture into the microwave and set it on high power for 2 minutes.
I gave it a few stirs from the bottom up, and then I added two cups of ice cubes and stirred until they had melted.
I was so impressed, I have continued to make gelatin that way. I have not had a problem with "rubber" since. -- Roberta Turner, Wabasha, Minn.
Your suggestion sounded so simple, I ran to the microwave and tested the hint. It works wonderfully!! Be sure to use a microwave-safe container, and take care when removing it, as the liquid is really hot!
Gloria Bradley of Zumbrota, Minn., sent in the following: "I was told the remedy is to use a slotted spoon or a wire whisk and stir, stir, stir until it is completely dissolved." -- Heloise
Dear Heloise: A friend told me to add a few spoonfuls of orange marmalade to cooked, drained carrots. Also, add some to cooked, drained (even canned) sweet potatoes. Sure is good -- and quick and easy. -- Doris Eaton, Mandeville, La.
When cooking meat, don't cross-contaminate -- keep raw foods separate and don't use the same dishes for raw and cooked meats. -- Heloise
POTATOES FOR A CROWD
Dear Heloise: When you have a lot of potatoes to fix for company, I find that cutting a big amount is hard on the fingers -- so I use an apple slicer.
Press down on the potatoes, and you have sliced sections ready to cook.
Real quick and easy, and a great timesaver. -- Liz Dean, Salem, Va.
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