HELOISE Recipe for salmon morsels is reprinted

Dear Heloise: Many years ago, your mother had a recipe for salmon morsels that she had eaten in a restaurant in Japan. We lost the recipe and would appreciate it if you could reprint it. Beth and Eva Hunter, Via E-mail
These salmonettes are a terrific hors d'oeuvre that is sure to have your guests asking for the recipe, so here it is. You'll need:
14 ounces canned salmon (or tuna, if you prefer)
1/4 cup liquid from the salmon or tuna
1/2 cup flour
1 egg, slightly beaten
Pepper (optional, to taste)
1 heaping teaspoon baking powder
Oil for deep-frying
Drain the salmon or tuna and reserve 1/4 cup of the liquid. Put the salmon or tuna in a mixing bowl, breaking it apart with a fork. Add flour, the slightly beaten egg, then pepper (no salt), if desired, and mix well.
Add the baking powder to the reserved liquid and beat well with a fork until foamy. Pour this back into the fish mixture and gently stir until blended.
Using two teaspoons, scoop out the mixture with one of them and use the other to push the mixture off the teaspoon into a deep-fryer that is half-full of hot oil. After they are browned, drain on a paper towel and serve. This recipe and more of my mother's favorites can be ordered by sending $3 and a long, self-addressed, stamped (83 cents) envelope to: Heloise/Recipe, P.O. Box 795001, San Antonio, Texas 78279-5001. For a limited time, anyone who orders a pamphlet will receive a different, additional Heloise pamphlet for free. FYI: Be sure to watch the salmonettes closely when you deep-fry them. They brown fast! And be sure to keep the handle of the fryer pointed toward the back of the stove, so it won't accidentally be knocked over. Heloise
Nothing is more aggravating than trying to get an egg out of the carton when it refuses to budge. To remove such an egg, simply soak the carton in lukewarm water long enough for the egg to come unstuck. Remember that some eggs that are stuck in the carton might be cracked and should be thrown away. If it's uncracked, use it right away or refrigerate immediately. Heloise
Dear Heloise: This is a never-fail method for opening any jar. A friend showed me how to do this at least 35 years ago. Insert the pointed end of a punch-type can opener under the lip of the lid and pry up gently. It releases the seal, and the lid turns off easily. Willa, Via E-mail
Here's another opening hint from Harriette F. of Manchester, N.H.: "I have a suggestion for those who have difficulty opening jars, cans, etc., especially the new tab-top vegetable and fruit cans. After fighting a few of them, I decided to flip the can over and use an electric can opener on the bottom of the can. Works just great."
Dear Heloise: I scoop avocados out with my ice-cream scoop. It works better than a spoon.
Also, use the largest bowl or pan (used in the meal preparation) to do dishes in instead of filling the sink. It saves soap and water. Carolyn Kashman, Via E-mail
XSend a great hint to: Heloise, P.O. Box 795000, San Antonio, Texas 78279-5000, Fax: (210) HELOISE or E-mail: Heloise@Heloise.com.
King Features Syndicate