Dear Heloise: My time-saving hint is not to bother calling the Inspector General of the Social Security Administration if you are contacted by a scammer because this person was just fired by the current President of the United States. POTUS fired all inspector generals. Perhaps you could advise us as to who we can call now? –Nadette C., via email

Nadette, at this moment, I do not have an answer. None of us even know if these people will be replaced or if the positions will be eliminated. Stay tuned, and I’ll try to find out! — Heloise

A CLEAN TOOTHBRUSH

Dear Heloise: I’ve been reading your column for years and love all the hints I read about. Lately, there have been several comments about storing a toothbrush away from the toilet to keep it safer from bacteria. Here’s my hint:

First, always close the lid of the toilet before you flush. Next, store your toothbrush in the medicine cabinet or in some type of container. Every other day, rinse the bristles in hydrogen peroxide. Just a once-over on the brush will help fight germs. — Harriet R., via email

HANDWRITTEN KEEPSAKE

Dear Heloise: While clearing out my grandmother’s house after she passed, I discovered seven handwritten letters from my grandmother and her brother, who settled in Alaska as a young man. They were so beautifully written that I saved them, and I have framed one that was written to her a week before her wedding. It now hangs in my study. In the letter, he thanked my grandmother for the sweater she knitted for him and wished her well on her wedding day.

I know people don’t write letters like this anymore, and it’s really a shame. The words and lovely penmanship seem timeless. Maybe we should all try writing to people who are far away more often. — Patricia C., Casper, Wyoming

Patricia, I agree. When something is handwritten, it seems a little more personal and thoughtful. — Heloise

COLD-DRIED PARSLEY

Dear Heloise: I think most of us have heard of freeze-dried parsley but my mother taught me how to prepare “cold-dried parsley.”

First, rinse the parsley, shake it a few times, then pat it dry with a paper towel. Place it in a brown paper bag (a small one) and leave it in the refrigerator for about a month. It will still smell nice and fresh, and it will still be green. This is when you can use it in stews, soups and other dishes, and it tastes better than freeze-dried parsley, in my opinion. — Carol L., Albuquerque, New Mexico

THAWING OUT MEAT

Dear Heloise: I found that thawing meats in the refrigerator simply doesn’t work. When I get home from work, the meat is still very hard and frozen. My husband suggested that I buy an ice chest, place some ice cubes inside, then place the meat on top of the ice cubes before going to work. He said that by the time I got home, the meat would be cool but not frozen.

He was right; it was ready to be cooked. The insulation of the ice chest kept it safe and cool all day. — Mae F., Long Beach, California

FOLLOW THE SOUND

Dear Heloise: I recently saw some tips for finding a parked car. One was for putting decals on the car, and the other suggested taking pictures of the shops nearby. If you are parked in a large parking structure with a large number of cars, neither of those would work. Instead, I use my “lock door” button on the key fob repeatedly as I walk toward the sound. — Mary Cangelosi, Tustin, California

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Hints from Heloise run occasionally in Lifestyles. Readers may send a hint to Heloise, P.O. Box 795000, San Antonio, Texas 78279-5000, fax it to 210-HELOISE, or email: Heloise@Heloise.com. Letters won’t be answered personally.