WI.
.. A. Most vitamins and
minerals are re . ed, Vitamin
c . e ception and will be
duced greatly during drying. I
itamins, miner and calories
in dried fruit are more con- I
centrated, If you e t dried
.. apricots to equal the weight of
four fresh apricots, you get
e than five times the vitamin
A and more than four times the
calories.
Q.
t 0
Whiti
A Beat w 01 eggs or egg
yo to be froze ·th one of
the foUo ing: 1/8 t poon salt,
1 112 teaspoo sugar or 1 112
teaspoons corn syrup per two
Ie eggs or four yolks. This
ill slow the process you
described, Th eggs either
overnight in refrigerator or
under cold, running w ter.
Don't thaw t room tempera-
.ture because eggs are extremely
s cep Ie to lmoneUa which
ca food poisoning.
Q. H I I t
?
A. Ca e ve shelf
life of at least 0 e year from time
of packaging. For best results at
ho , void purchasing pack-
ges that re tom or damaged
and use product soon pos­
sible.
Q. If a recipe calls for saf­
flower oil, can I substitute
another oil? K.W., Min­
nneapolis, WN.
A. Yes, other vegetable oils
can be substituted for safflower
oil. Safflower is highe t in
polyunsatur ted fatty ads and
is sometimes preferred by
cholesterol-conscious people.
Q. What causes bread to
truiDb e? B.A., onessen, PA.
A. Underkneading, insuffi­
cient rising tim or excess flour
can ca crumble bread Ex-
cess flour y be the most com-
mon reason. And during b king,
the loaf drie further. For best
results, add little our as po -
sib during kneading so that .
dough i smooth and blistered,
TIP OF THE WEEK: Test
done ness of fish by inserting a
for intothic est part offish and
. ling eatly. FISh will fla e
easily when done and should be
opaqu .
Do you
ri
1113, De
5