HELOISE: Idea is good to the last drop

Dear Heloise: I always get frustrated when I get to the bottom of my mustard squeeze bottles. I know there’s a good tablespoon left, but no amount of shaking or squeezing or cussing will get it out. Here’s what I do:

I buy Dijon and honey mustard in 8-ounce squeeze bottles. When it becomes hard to get out the last bit, I pour in 2⁄3 cup oil, 1⁄3 cup red-wine vinegar and any other seasonings I might like. I put on the cap, shake well and voilá — honey-mustard or Dijon dressing in a squeeze bottle.

Sarah, Washington, D.C.

Love it! Why not get the very best use of the last drop? You also can just add Italian dressing and get almost the same thing. Also, I use less oil and a little water and more vinegar to cut calories.

Dear Heloise: A recent recipe called for a “box” of one ingredient and a “can” of another in the instructions. Depending on where we shop, amounts in cans and boxes vary widely. Please only print recipes with actual measurements of ingredients. I don’t want to ruin a brilliant recipe with the wrong amount! Thank you so much!

Adrienne Soule,

Abilene, Texas

Adrienne, how right you are! Many older recipes do read that way, since sizes were pretty standard. We’ll do our best to translate or convert sizes and measurements in the future.

Dear Heloise: I have lost a simple recipe for your Cinnamon Toast Spread using margarine and confectioners’ sugar. Can you help? Thanks.

S.F., via e-mail

This is always a favorite, and it’s not only for toast. You can try it on pancakes, bagels and even sweet potatoes. All you need is:

1⁄2 pound margarine or butter

3 tablespoons cinnamon

1⁄2 pound powdered sugar

Combine the ingredients and mix well with an electric mixer. Place in an airtight container and keep refrigerated.

You also can try my Cinnamon Sugar recipe. Combine 3 cups granulated sugar with 1⁄2 cup cinnamon. Mix well, and store in a shaker-top spice container. Put in a pretty container for an easy housewarming gift. I have many other tasty spice mixtures that you can make and give as gifts. A few are Saltless Surprise, Seasoned Salt and Pumpkin Pie Spice. All you need to do is send $3 and a long, self-addressed, stamped (61 cents) envelope to: Heloise/SSS, P.O. Box 795001, San Antonio, TX 78279-5001.

Dear Heloise: I enjoy your column in The (Newark, N.J.) Star-Ledger. When making a recipe from a package, I keep a marker handy and write the amounts larger on the box so I don’t need to keep putting on my glasses to read it.

M.G., via e-mail

Send a money-saving or timesaving hint to Heloise, P.O. Box 795000, San Antonio, TX 78279-5000, or you can fax it to (210) HELOISE or e-mail it to Heloise@Heloise.com.

King Features Syndicate