LITTLE ROCK — DEAR READERS: Jellies, jams, preserves, fruit butters - what is the difference? It can be confusing, so here are a few “sweet” hints to help you buy the one that’s right for you:
Jellies are made from fruit juice, and when cooked, they gel.
Jam is made from crushed, pureed fruit. It usually is a bit thicker than jelly.
Preserves can contain large chunksof fruit or whole fruit. This makes them thicker and more filled with fruit than jelly or jam.
Fruit butter is made when fruit pulp and sugar are cooked together. It usually is smooth, but there is no butter in fruit butter!
Most have added sugar, so if you need to watch calories or sugar intake, be aware and look for sugar-free options, which are more readily available today!
DEAR HELOISE: I cannot find your delicious cocoa mix made with dry milk. Please reprint it.
- Shirley, via e-mail
DEAR READER: Here is the recipe for Heloise’s Hot Cocoa Mix. It’s easy and cheap to make.
2 cups of powdered milk A dash of salt1/4 cup of cocoa 1 cup of powdered
(confectioners’) sugar
Mix all the ingredients together. Place 4 tablespoons into a cup or mug. Fill with approximately 8 ounces of boiling water and stir. You can add more or less mix, depending on your taste.
Store in a sealed container. And another hint: It makes a great gift when given in a decorated container with the instructions printed on the outside.
DEAR HELOISE: My friend was sitting in the living room with his parents. In the kitchen, in a big pot, was a simmering turkey carcass being used to make turkey stock. It was noticed that at any one time, only one of the two Siamese cats was in the room, switching off.
My friends all got up and headed to the kitchen. Cat No. 1 tried to intercept them on the way. As they swung open the kitchen door, Cat No. 1 disappeared. There on the kitchen floor was Cat No. 2 with the carcass, handily retrieved from the boiling water for more comfortable dining. - R.A., Fredericksburg, Va. Send a money- or time-saving hint to Heloise, P.O. Box 795000, San Antonio, Texas 78279-5000; fax to (210) 435-6473; or e-mail
Food, Pages 38 on 03/28/2012