European Stars And Stripes (Newspaper) - September 29, 1987, Darmstadt, Hesse                                What s happening to when i bought a certain store Tram butter my Toffee did t turn out right and i might As Well have used Margarine for some cookies t baked because there was t any buttery taste. I tried another Brand and it was of for a while but then i noticed a similar problem. Trying a third butter recently i was dismayed to find that it stuck to the roof of my Mouth like tallow. What is happening to butter mrs. Q. Land Ron Portland Ore. Chrisline Fli Uhn. A consumer Lood marketing specialist with lha University of California s the curious Hopper by Sonja Helms cooperative Extension in t aware of anything unusual happening to butter. Bruhn provides us Wilh this informal Ion there Are Subtle differences in Butler flavor due to varying Levels Al Salt. Tallow lasting butter might have been a Brand Wilh a Low level of Salt. Buller flavor is affo cled by the cattle feed but Moat dairymen keep their cattle on uniform feed so there is minimal flavor change throughout the year. Being a Lal Buller easily picks up doors from he environment and if stored in the same refrigerator As cantaloupes strawberries onions or other foods would quickly pick up doors. Old butter could also develop off doors for Best flavor suggests Bruhn Consumers should store butter in a cold odor free area and use it before the Date on the Container expires. For longer storage butter should be wrapped in foil and Frozen. The Brand of butter should have Little a feel on the buttery taste of cookies and Candy. It could be hat Thena Lural Butler flavor has been masked by other ingredients in the recipe 8ruhn suggests that you Check this out by making two batches of your favorite recipe each Wilh a Dilfer enl Brand of butter and then lasting each Balch Al the same Lime to decide whether there is a difference. By the Way adds Bruhn Vanilla is a flavor enhancer. A Little Vanilla added in the cookie dough or after boiling the Candy will enhance natural  do Chicken gizzards have any nutritional value Trwin Okun Boynton Beach Fla. Yes the Gizzard of a Chicken is its digestive Pouch and like the rest of the Bird is an excellent source of protein. Because it is an Active muscle like the heart it is also Low in fat while the liver of the Chicken is not. I have searched in vain for a Good recipe for gizzards and hearts which Are very economical and which can usually be bought packaged together but was unable to find any Way of preparing them other than for soup stuffing or Gibbet Gravy. If any readers make an entree out at hearts and gizzards would you be so kind As to pass it along would you please my me a Way to clean the Bottoms of aluminium pans there Are cleaners Tot Copper stainless and brass but none i can find far aluminium. A Loyal Reader Reading a. Alma Moore suggests in How to clean everything that you fill the pan with water allow the water to boil so the Metal heals up scrape off what you can from the Bottom of the pan with a scraping tool and finish the Job with steel Wool. Moore informs us that commercial cleaners for aluminium include alumni Glo Grid Mel Ezy and Klenz. Readers Wilh other suggestions please Send them. Header feedback wine in cooking pall cd Cave Ter egg Harbor City . I take exception to a comment in a recent column saying that cheap wines make cheap tasting food. By the time you heal it in cooking the value of a Subtle and expensive wine is lost. Furthermore Price does not always determine value. There Are some Good values to be had. There Are also some overpriced Lousy wines. Sometimes i Cook with table wine. Sometimes. I use one i buy specifically for cooking. Quite simply Cook with a wine whose flavor or smell you find pleasing ii really annoys me when the so called experts make using wine sound so mysterious and complicated that it scares Ordinary people away. What the California wine advisory Board had to say in your column about keeping wine has Lille or no value unless you Are using rather fragile wines. Most wines under $3 a bottle and these with screw Oft Caps do not tall into this category. " have never had a bottle of cooking wine go bad. The Only precaution i Lake if you can Call it that. Is to keep the wine capped and away from heal and  have a consumer related question please write to Sonja Heine care of stars and stripes Apo 09si1.u.s, forces today s crossword across1 or a Ujah s son of Jacob 9 four postrr1 2 half a South Pacific Island?13 Pearl Duck pro lip 14 on Lynw a Model 38 skier s jacket40 Calcutta garment 42pn.it 43 military  holder48 nothing is orchestra 49 Praise platform so alleviate 17 it might sewn err hi1 Henril Traler incr acl s2 hit of 18 Joan exile Crawford s3 House film wife s 19 Pakistan s neighbor 21 Chi us is  24 Check end 25 harem Roma 26 certain part icy of the first part 3d inscribe 31 seed Coats 32 to Tara pole 33 my Down 35 Graf a i monastery Chirse hrad abbr,36 sister at 2 Minna 2 1 Down 3 a a Bird 37 worked i t Frame 21 spinners 22 Nice notion 23 narrow Pennant works novelist 6 dash 7 actor leflln8 puts in writing 9 models Carr Yllic 26 War god 27 in dint for pop enemy Rose 1 1 compel refund 16 kind or lest 20 Therese of it Sioux solution Tinei 28 Sliu. 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