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COL Crisp curtains can be no problem

King Features Syndicate

Dear Heloise: Please, please, may I have the secret to making my curtains crisp? I read it somewhere, and it seems like the answer was in your column. -- Donna Fritts, Citrus Heights, Calif.

It's been a while since this was printed, so here goes: To make laundered sheer curtains crisp again, fill a sink with cool water and mix in 1 cup of Epsom salts -- stir until completely dissolved. Then add the curtains and submerge them in this solution. When the curtains are completely saturated, remove them and, without wringing or twisting, hang to drip-dry. Now they are ready to go back on the curtain rods. Be sure to tuck this formula away in a convenient spot for the next time you launder those curtains. -- Heloise

Dear Heloise: While attempting a new craft using yarn and a needle, I found it impossible to thread the eye of the needle. I even bought those flimsy aluminum needle threaders with the loop, and they didn't hold up. I went down to my husband's workshop, found his fishing pole and reel and pulled off a small length of fishing line. I made a loop and inserted it through the eye of the needle. I then put my yarn through the loop and pulled the loop with the yarn through the needle eye. It worked like a champ and didn't break. -- Denise Mitchell, Hagerstown, Md.

Dear Heloise: I make cream crab on toast. It is a recipe passed down from my grandma. I haven't been able to find fresh crabmeat in my part of the world, so I'm hoping you can help me with canned crabmeat. How do you get the canned taste out of the meat? It just doesn't taste the same as fresh. I know you've had hints about canned fish, but I can't remember your answer. -- Susie, Via E-mai

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This "remedy" is actually for canned shrimp, but it should work just as well for canned crab. Rinse the canned crab with plenty of cold water. Next, soak for about 15 minutes in a mixture of 2 tablespoons white vinegar and a splash of sherry. Rinse well, and the canned taste should be gone. -- Heloise

Dear Heloise: Whenever I have leftover tortellini or ravioli, I save it and add it to soup that I am cooking. It adds a delicious flavor, and I use up the leftovers. Just remember to add the ravioli last, because if it's cooked too long, it will fall apart and just be absorbed into the soup. -- Marty in Oklahoma

Dear Heloise: I found a wonderful substitute for bread crumbs in my meatloaf recipe, and I just had to pass it along. I used some seasoned croutons, and it made the meatloaf delicious! A friend also suggested that I substitute puffed cheese snacks the next time. I am going to, and I will let you know how that comes out. -- Tammi in Texas

Dear Heloise: While preparing to paint a room and not wanting the ceiling painted, I thought of the new "sticking" plastic wrap. It stuck to the acoustical tiles easily and provided a much broader band than the tapes that are made for this. It also peeled off much more easily.

The project turned out perfectly -- not a bit of paint on the ceiling. I also used it on switch plates, electrical outlets and air vents. -- Nancy Mohr Kennedy, Alexandria, Va.

This should work on most surfaces, but be sure to test on a small area first. -- Heloise

Dear Heloise: When I buy something new that has a pamphlet with instructions, I staple the receipt to it. That way, if I have to refer back to it or have a problem, the purchase info is handy, and I don't have to look for it. This is a real timesaver. -- Jeanne McCarthy, Buena Park, Calif.

Dear Heloise: For years I have saved the tubes from bathroom tissue paper, then folded electrical cords into the tubes and labeled each for its respective appliance.

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Saves wondering which toaster or waffle iron they belong to. -- E. Miranda, Sherwood, Ark.

Heloise shares household tips from readers. Send a money- or time-saving hint to: Heloise, P.O. Box 795000, San Antonio, TX 78279-5000, fax it to 210-HELOISE or e-mail it to Heloise.com.

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