READERS' FOOD TIPS.
M Martlew St Helens, Merseyside
A small saucepan lid is the perfect size for cutting out the pastry for Cornish pasties.
D Machin Maidstone, Kent
A desertspoon of tomato puree adds extra flavour to cheap baked beans.
V Thomas Ruislip, Middx
To stop frozen peas and sweetcorn spilling out of their bags, I empty them into old ice-cream tubs.
P Atkinson Rochdale, Lancs
For a bread and butter pudding with a difference, try using chocolate croissants instead of sliced bread. It's delicious.
A Burgess, Steyning, Sussex
If you get fed up of using plain ice cubes in your drink, freeze some slices of orange and lemon - they'll keep your drink cool and spice it up.
S Mackintosh, Leeds
For a cheap and filling snack, make cheese sandwiches, dip in a beaten egg and fry. You could serve it with a salad.
J Wyatt Worthing, W Sussex
If your frozen strawberries from this summer have gone mushy try mixing them with, some natural yoghurt.
I Williams Harrogate, N Yorks
When making a trifle, use slices of Swiss roll rather than trifle sponges. It's less expensive and tastes much nicer.
T Warrilow Knutsford, Cheshire
To make a tin of pink salmon look like best red salmon I cheat and add a spot of red food colouring with a little softened butter or salad cream. Just mix it into the salmon and there you have it.
C Jenkins Hull, Humberside
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|Publication:||The Mirror (London, England)|
|Date:||Jan 22, 1997|
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