Instructions: Keep heat on low when adding cheese to a sauce mixture. Cooking cheese at too high a temperature or cooking it too long can make it tough and stringy. Cheese will melt more quickly if its cut into small pieces or grated. Add the cut-up cheese to the sauce at the very end of cooking time stirring constantly until cheese is melted, sauce is smooth.

WHEN MEASURING INGREDIENTS TO ADD to those already in bowl, never hold the measuring spoon or cup over the bowl-one slip of the hand, and your recipe can be ruined by too much salt, pepper, sugar, salad oil.

BAKING POWDER loses its potency when stored for too long. Keep it in a cool cabinet for not longer than 12 months. If not sure whether its still good, try this test: Stir 1 teaspoon baking powder with 1/3 cup hot tap water-if the mixture bubbles vigorously, the powder is still active; if the bubbling action is weak or nonexistent, the powder has lost its leavening power and should be replaced. (If its weak, its still useful! Put the opened old box in the refrigerator to absorb odors.)

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