AN EASIER WAY TO CLEAN?

Dear Heloise: I have read your column for many of my 89 years and enjoyed using some of the hints.

One of the things my mother taught me was this: If you have dishes or utensils with raw egg on/in them, do not run under hot water. You will cook the eggs and have a more difficult cleaning job. — Mabel Violet D., Amherst, N.H.

DARK VS. LIGHT

Dear Heloise: I was baking cookies and a question came to me: Can you use dark brown sugar if you are out of light? Does the dark have a more intense flavor? I would think it does. If you can, would you use less? Most of my recipes call for regular granulated or light brown sugar. So I was wondering if you would use less of the dark brown sugar and a little more of the regular granulated sugar. — Susan E., Dayton, Ohio

Dark brown sugar has more molasses than light brown sugar, but if you feel the taste will be too strong, try one of these substitutes:

* Light brown sugar from white sugar: Add 1 1/2 tablespoons of liquid molasses to 1 cup of white granulated sugar.

* Light brown sugar from dark brown sugar: Take 1/2 cup of dark brown sugar and mix it with 1/2 cup of white granulated sugar.

* Dark brown sugar from white granulated sugar: Take 1 cup of white granulated sugar and mix with 1/4 cup of molasses.

— Heloise

COLD COFFEE

Dear Heloise: To Jenny in Texas who hates cold coffee: You can go to any home goods store and buy a hot plate for less than $10. Your coffee will stay hot as long as you need it. — Jackie in Rogersville, Tenn.

——

Hints from Heloise run occasionally in Lifestyles. Readers may send a hint to Heloise, P.O. Box 795000, San Antonio, Texas 78279-5000, fax it to 210-HELOISE, or email: Heloise@Heloise.com.