EGG SALAD --Mix softened cream cheese with chopped hardboiled eggs and season. Or use yogurt in place of cheese. TUNA JUICE -- Don't throw away the oil or water in which canned tuna is packed. Use the water as part of the liquid in any cream sauce using the tuna and if it's packed in oil, use that instead of butter to make the roux. USE UNDILUTED evaporated skim milk when a recipe calls for cream.  There is no loss of creaminess, and there is an added advantage of convenience of storage and of low fat cooking.   Sarah T. Reney,Old Saybrook, CT DEVILED EGGS --Mix softened cream cheese with hardboiled egg yolks and season. Or use yogurt in place of cheese. STORE tomato paste and pestos with a film of oil on top to prevent mould growth. SCONE dough makes a great pizza base. FROZEN SURPLUS MANGO is a good, low fat substitute for coconut cream in curries.(you still need a little coconut milk for creamy-ness.) STAND asparagus in 2cm of water to store in fridge. It will last a good wee.k POTATO SALAD DRESSING --Puree cooked peas and fresh mint and fold through you rregular mayo. Add a little lemon juice to bring out the flavours. BACON -- Dip bacon in cold water before frying, to avoid shriveling.

BROTH --Use broth or consomme instead of water for soups, stews, pot roasts etc. BUG REPELLANT -- To keep bugs away from flours and cereals, refrigerate, or spread a few bay leaves on the shelf

CANNED HAM -- Run hot tap water over canned ham to loosen it up -- and out.

CHICKEN -- Try dredging chicken in powdered milk instead of flour before frying.

COTTAGE CHEESE -- Store with carton upside down to lengthen life.

CRABS -- Soak soft shell crabs in milk to cover for an hour to plump them up before cooking.

DRIPPINGS -- Arrange roasts on a wire rack above a pan containing vegetables so that as the roast drips juices and fat it bathes the vegetables.

EGGS -- A fresh egg will sink in water, a stale egg will float.

EGGS --Rom temperature whites beat better than cold ones.

FRYING -- Bring pan to heat before adding oil or butter. This avoids sticking.

LEEKS -- Soak trimmed and cut leeks in vinegar and water for half an hour to pull out the sand.

LEMONS -- Drop into hot water for a few minutes or nuke briefly to get more juice.

MEAT LOAFLETS -- Pack meatload into muffin tins for individual, fast cooking minis.

MEATS --When cooking, red wine brings out the flavor of meat, white sweetens it.

NOODLES -- Bring water to boil, add noodles, turn off heat and let stand for 20 minutes. Staves stirring, boiling over and scraping.

SHRIMP --- Add caraway seeds to water when boiling shrimp, to kill the odor.

SPINACH -- (And other leafy vegetables) -- Soak briefly in salt water before washing. It opens leaves and flowerettes for better cleaning.

THIN SLICING -- Partially frozen meat slices thinner, more easily.

TOMATOES -- Store tomatoes stem down and they will stay fresh longer.

TOMATOES -- Don't refrigerate. They are more flavorful at room temperature. -- Karen Anderson, New London, CT

VEGETABLES -- Bring water a boil before adding vegetables.

VEGETABLES -- When cooking, cover vegetables that grow underground, don't cover above grounders.