Dear Heloise: What can I substitute for self-rising flour? I think I've seen a formula in your column before but have forgotten what it was. Thanks for any help! — Wilfred Miller, Morrilton, Ark.

If the recipe calls for 1 cup of self-rising flour and you don't have any at home, you don't need to run out to buy some. You can use 1 cup of all-purpose flour and add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of table salt.

You can find all sorts of ingredients in your pantry to make inexpensive seasonings for everything from no-salt substitute to pumpkin spice. All you'll need are the recipes, and I have a ton of them in my Seasonings, Sauces and Substitutes pamphlet. For your copy, send $3 and a long, self-addressed, stamped (63 cents) envelope to: Heloise/SSS, P.O. Box 795001, San Antonio, TX 78279-5001. In this pamphlet, you'll also find what can be used as a substitute for sour cream, buttermilk and even bacon. — Heloise

Do you love pancakes? Well, here's a pancake pop quiz to see how much you really know about those golden, fluffy "cakes" most of us have come to love.

Question: Ready-made, self-rising pancake flour (a k a pancake mix) was first introduced in what year?

A. 1923

B. 1900

C. 1889

A. Pancake mix was developed way back in 1889 and has been a staple on pantry shelves ever since! — Heloise

Dear Heloise: If you are making a large amount of deviled eggs and you do not have a plate large enough, use an 18-egg foam carton, place the eggs in the hollows and close the cover. You can refrigerate them that way. — A Reader, via e-mail

Just be sure to either wash the carton well with soap and water and then dry or line it with plastic wrap before putting the eggs into it. — Heloise

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