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Q: I have a question about cinnamon. My boyfriend has recently become allergic to cinnamon and I was wondering if you know of a substitution that I can use for baking. If something calls for a teaspoon of cinnamon what can I use instead? --Karen Price

A: Nutmeg or allspice can be used as a substitute for cinnamon. The flavor won't be exactly the same. Start with half the amount of your substitute and adjust to taste.

Now, there are two main types of cinnamon available. The most-common one is cassia, known for its dark reddish-brown color and pungent aroma. Less common is the buff-colored Ceylon cinnamon, which has a mildly sweet flavor. He may not be allergic to both. It would be a good question for his allergist!

Q: I would love to have some information -- history -- various recipes, etc. about Chow Chow. I know of at least three different types, but my 83-year-old daddy says that there is really only one type and that is made with mustard and pickles by Zatarain's (a company in New Orleans). I said that I had read somewhere that it originates in India. I have also tasted a Chow Chow made in southwest Louisiana that is made with peppers. Help! Merci beaucoup. --Marion Bihm

A: Chow chow, also called pickalilly, is a relish that just about anyone south of the Mason-Dixon line and east of the Texas border has tasted. It does, indeed, trace its roots back to either China or India, depending on which food historian you choose. However, as it exists in the Deep South, it is a pickled relish that can consist of anything found growing in a summer garden.

I've found recipes with cabbage, cucumbers, zucchini, okra, corn, various peppers, tomatoes, carrots and onion. For you hot-food lovers, this can be a chance to shine. Somewhat akin to the Korean favorite kimchee, the pickling process can be used to intensify the heat and give you a jar full of chunky fire.

Basically, you'll need a selection of fresh vegetables, chopped finely. Add to this the seasonings of your choice. Add a pickling liquid (recipe follows) and jar it.

Pickling Juice

3 c. distilled white vinegar
1 c. water
2 ½ c. sugar
¼ c. pickling salt
1 ½ tsp. whole allspice
1 cinnamon stick
1 ½ tsp. celery seeds
1 ¾ mustard seeds
2 tsp. whole black peppercorns

Mix all ingredients in nonreactive saucepan. Bring to a boil, then reduce heat and simmer for 30 minutes.

Cool completely, strain and store in airtight container in refrigerator.

Q: What is the difference between filled and evaporated milk and are they interchangable? Thanks, Jane

A: If you've found a grocery store or other merchant selling "filled milk," I'm sure the Food and Drug Administration would very much like to hear from you. Filled milk is any milk product that has had a fat other than milkfat added to it. According to the FDA code:

It is declared that filled milk, as defined in section 61 of this title, is an adulterated article of food, injurious to the public health, and its sale constitutes a fraud upon the public. It shall be unlawful for any person to manufacture within any Territory or possession, or within the District of Columbia, or to ship or deliver for shipment in interstate or foreign commerce, any filled milk.

Evaporated milk is simply unsweetened milk from which some of the water has been evaporated, rendering it thicker.

So, to answer directly: no, they're not the same and they're not interchangeable.

Q: How do I make my own sweet potato fries? --Frances Bullock

A: This is one of my wife's favorites! Cut them just as you would regular french fries. Par-cook them for 2 to 4 minutes in 325° F. oil. Drain and allow them to cool, then finish cooking in 375° F. for 3 to 5 minutes, depending on the size.

I like to season mine with a sprinkle of equal parts kosher salt and granulated sugar.

Sweet potatoes also make fantastic potato chips. Try them as a garnish on an ice cream sundae or with fruit salad.

Food Sleuth

As a young girl I lived in California for a while, in the early '60s. Our mother did not allow us to have sodas but she got for us these little tablets called Fizzies. They came in flavors such as cola, root beer, grape, cherry, etc. They were wonderful, and all you had to do was drop one in a cold glass of water and you suddenly had a nice bubbly soda drink. They (especially the root beer) made great ice cream floats. I wonder if this still can be found. Would love to be able to have some. -- Billie Crane

You've got a limited window to get these, as they're not being made anymore! SweetNostalgia.com, one of the finest collectors and vendors of vintage candy and munchables on the Internet, still has some. You can go straight to the order page by clicking here.

Whether you're seeking Skybar, longing for Lemonheads or craving a Clark bar, you'll find all that and much, much more at Sweet Nostalgia. Just let your sweet tooth do the walking!

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