Question: I have several radiators in my home. What is the best way to clean them? --Tracy Wilson, Palo Alto, Calif.Martha Stewart: As with all heating units, cast-iron radiators should be thoroughly cleaned each year before the really cold weather sets in. It's best not to use cleansers for this job, because they can be difficult to rinse away completely and the residue can cause odors when heated.
Instead, use a dry brush to remove dust and dirt. Try a paint brush with stiff bristles or a bottle brush with a long wire handle, which is especially good for reaching in between the radiator's baffles. After you've brushed the unit clean, simply vacuum up the loose dirt.
Keeping your radiators unobstructed helps ensure maximum efficiency. Resist the temptation to paint them, avoiding silver paint in particular, which reflects heat back into the radiator.
If you want to disguise your radiators, opt instead for enclosures made especially for this purpose, with large openings to encourage air circulation.
It's also important to have your heating system serviced each year. Old-fashioned steam-heat radiators are powered by a boiler that transforms water to steam, which then travels up a network of pipes to individual radiators. These pipes should be checked for corrosion and leakage, and the exhaust vent should be tested for proper functioning. The system should be drained and refilled with fresh water, then bled to remove excess air, which can impede the flow of steam.
All of these tasks are best left to a professional; a mistake can lead to a severe burn or damage to the heating system.
Question: Is tipping for housekeeping expected at a bed and breakfast just as at a standard hotel? Should you also leave a tip at the breakfast table? -- Shari Ross, Minden, Nev.
Martha Stewart: There are few hard and fast rules when it comes to tipping. Your decision should always be based on the quality of the service and on the policy of the individual establishment.
If you stay someplace where a housekeeping staff is employed, a tip of a few dollars a day is generally acceptable; you may find an envelope in the room for this purpose, or you can add an extra amount for service when you pay your bill.
On the other hand, bed and breakfasts are often maintained entirely by their owners, and in this case tipping is rarely expected -- either for housekeeping or at the breakfast table. The meal is not usually charged separately, so it would be difficult to determine how much to leave.
Beyond that, a B&B is intended to be more homey and personal than a hotel. Some owners prefer that you settle the bill upon arrival and then enjoy your visit, rather than worrying about paying for each individual service along the way. Some B&B owners offer a clearly stated "no tipping" policy on a brochure or in a welcome letter. If you're unsure, feel free to ask the owner when you check in.
Regardless of policy, you may find that your experience is so enjoyable that you want to do something extra. In this case, particularly if you've gotten to know your host, you might consider leaving a token -- a thank-you note, a small gift or some flowers -- in lieu of money. Of course, often the best gift you can give is a good recommendation, so be sure to tell friends about your stay.
Question: I have the worst luck with popovers and getting them to pop. Can you help me, please? -- Val Steussy, St. Paul, Minn.
Martha Stewart: Popovers -- named for the way they "pop over" the pan in which they bake -- are light, hollow rolls, crisp on the outside and moist and airy inside. A basic recipe consists of flour, butter, milk and eggs, but you can also add cheese, herbs, sugar or spices to the batter if you like.
Achieving success with popovers depends largely on having a hot-enough oven and good timing. The thin, crepe-like batter is beaten to incorporate air, then immediately poured into greased and floured popover or muffin tins and placed in a hot oven. Many chefs preheat the tins, so the batter begins to set instantly.
The oven should be set at a high temperature, about 450 degrees Fahrenheit, for the first half of baking. During this time the outside of the batter sets, and the trapped air inside expands from the heat, creating one large air pocket. The temperature is then reduced to finish browning and crisping the surface.
It is essential that you don't open the oven door during cooking -- a drop in temperature before the outsides have crisped enough to hold their shape can cause the popovers to go flat.
POPOVERS
(Makes 10 large popovers)
2 tablespoons unsalted butter, melted
2 cups milk
2 cups all-purpose flour, sifted
1 teaspoon salt
4 eggs, lightly beaten
1. Preheat the oven to 450 degrees Fahrenheit. Butter and lightly flour 10 muffin cups, popover tins or custard dishes. Set aside.
2. Whisk together the butter, milk, flour and salt until smooth. Whisk in the beaten eggs, a bit at a time, until incorporated. Do not over-beat the batter; it should have the consistency of heavy cream.
3. Fill the prepared dishes three-fourths full with the batter. Bake 15 minutes.
4. Without opening the oven, lower the heat to 350 degrees and bake popovers 15 to 20 minutes longer. Serve hot.
(Prep time: about 10 minutes. Cook time: 30-35 minutes.)
Questions should be addressed to Martha Stewart, in care of The New York Times Syndication Sales Corp., 122 E. 42nd St., New York, N.Y. 10168. Questions of general interest will be answered in this column; Martha Stewart regrets that unpublished letters cannot be answered individually.Please include your name and daytime telephone number. Questions may also be sent to Stewart by electronic mail. Her address is: mstewart@marthastewart.comMartha Stewart Living Omnimedia LLC. All rights reserved. Dist. by New York Times Special Feature