, .....
Cook's Corner
eun-
awered UDtil chocolate· firm.
30 miD Store pret-
IooIcly covered, in a cool,
dry place or freeze them in an
. . .
Do you laan • quutioll1
JfWte DetIr Betty �
1113, Dept. .".. ,...JOIII,
MNSS440.
ter at room temperature,
refriprated batter ·11 slo
. allowing grease to so
into the doulhn t. Drain
csmtalU1Ub 0 paper toweling.
. If you an
ClllCQlaIcY Deed, sugar caD be
powdered ho e in the food
p (112 to 1 p a
time) or in the blender (114 cup
t a time): Add 1-1/2
t co ch 01-1/2
co powdered sugar to prevent
clumping. In recipes usc 3/4 cup
-powdered sugar for 1 cup
commercially powdered.
Do you have a question?
Write Dear Betty Crocker, Box
1113, Dept. &tty, MinMlzpoIis,
MNS5440.
TIP OF THE WEEK: Use
sawal spri of parsley dipped
in salt or vinegar to
breath after eating onio .
Do you ha q tion?
Write Dear Betty Crocker, Box
1113, Dept. Betty,' .
�SS440.
. 11POF11IEWEEK:
mea uriDa redded e
dlopped cocoa -up
dried frait and soft bre d
I"ftll"""" apooD them iDIo a cup
pact .
....... ItIOII?
caI ... 1L n,
A. Use half as uch
COI'DItarch flour or the same
amount of quick-cockiag
tapioca u fiour. Fruit pic
will be tr.nslucent by using
COI'DItarell or tap' oca.
I _
Q. H
?CaaltDe .... �.
J.s.,Lab WI.
A. Co �erci.lly, 'gr.nu­
lated su ar is ground or
po ded. Then, a mall per-
cealtaac of ell is added
to JX'C'CIIl from dumpiag
together. Mo t recipes are
tested with COIIlJDCI'cialIy made
YOU GOODI
rIIte
• f .. ",