DID YOU KNOW THAT BAKING POWDER loses its potency when stored for too long? We recommend keeping it in a cool cabinet for not longer than 12 months. If not sure whether it's 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.

BAKE A HEART-SHAPED CAKE FOR VALENTINE'S DAY--EVEN WITHOUT A HEART-SHAPED PAN! Here's how: Prepare batter for your favorite 2-layer cake from mix or from scratch, then bake 1 layer in an 8 or 9-inch round cake pan, the second layer in the same-size square cake pan. Arrange the square layer on cake plate, diamond- fashion; cut the round layer in half to form 2 semi-circles; place, cut edges in, on upper sides of square layer, as shown in diagram above, to form a heart (trim with knife, if uneven). Frost and decorate as desired.

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, etc.

FOOLPROOF TIPS FOR VELVETY SMOOTH CHEESE SAUCE: 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 it's 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.