Bread twist ties no test for fresh

Hmmm. A very interesting question that took a little research. A major bread manufacturer that we contacted said ties are not industry standard. Each bread company differs, depending on the bakery and location. It is best to purchase bread by checking the "best by date" or by the old standby "squeeze test." Remember that when squeezing whole grains and high-fiber breads, they might not be as pliable due to the density of the wheat. — Heloise

Dear Heloise: Can't believe I didn't think of this years ago. I like pizza with a crispy crust. I microwave it for 15-20 seconds, one to two slices at a time, to heat the toppings. Then I use a nonstick fry pan to get the crust crispy. No more soggy crust, and you don't have to heat your entire oven! Also, easy cleanup. Enjoy! — Jody From Sunny San Diego

Dear Heloise: If your brown sugar is going hard, get a paper towel and fold it into quarters, then wet it. Put it in a small plastic bag and leave the bag slightly open, then put the bag in the brown-sugar container, sealing the top of the container. A few days later, the brown sugar is soft again. Remove the bag. — Gary Walker, Lake Havasu City, Ariz.

Dear Heloise: I bought a bag of wooden spring clothespins and use them to close the waxed bags inside cereal, cracker and cookie boxes, and to close bread wrappers (after removing those pesky twisties).

Dear Heloise: If you enjoy microwaved oatmeal, but not the cleanup afterward, wrap the bowl in plastic wrap. Put oatmeal and water in this dish and cover with more plastic wrap that has had a few holes punched in it. No cleanup afterward! — Arlene Beroff, via e-mail

Dear Heloise: Sure enjoy your daily column in The (Spokane, Wash.) Spokesman-Review. The wax-paper liner in cereal boxes can be used as a bag or opened to use when measuring ingredients for cooking and baking or when breading meat, fish or veggies. — Virginia Czechowski, Spokane, Wash.

Send a great hint to: Heloise, P.O. Box 795000, San Antonio, TX 78279-5000; fax: 210-435-6473; E-MAIL: Heloise@Heloise.com. © King Features Syndicate Inc.