best put on in boiling, salted
water. Later in the spring, when the potatoes begin to sprout and
shrivel they ought to be put on in cold water and brought, as slowly as
possible, to a boil, or allowed to stand in cold water for some hours
before cooking.

To Boil Corn

It is usually preferred to put on the corn in cold water, bring to a
boil, and let simmer until done. But to steam the ears will give, in our
opinion, the best results.

Should Chicken Be Covered While Roasting?

Decidedly not; it spoils the flavor not only of chicken and turkey, but
of any prime joint of meat to bake it in a covered pan. The covered pan
is properly used for braising only, for the tough cuts which have to be
braised call for the combination of baking and steaming which results
from the covered pan. All kinds of poultry, and all prime joints of meat
should be placed on a rack in an uncovered roasting pan, put into a very
hot oven for the first ten or fifteen minutes, and then have one or two
cups of water poured over them, mixed with fat if the meat is lean, this
water to be used for basting every ten or fifteen minutes. The rack in
the pan serves both to allow a circulation of air around the meat, and
to keep it from touching the water. It is this circulation of air that
gives the fine flavor of the properly roasted meat, and the frequent
opening of the oven door for the basting serves to supply the fresh air
needed for the best results.

Instructions on Table Service

The Up-to-Date Waitress, by Janet M. Hill, or Breakfasts, Luncheons, and
Dinners, by Mary D. Chambers, both contain clear and up-to-date
directions for table service. We can supply these books if you wish to
have either of them.

QUERY NO. 4244.--"Will you tell me in your paper why my Lemon Pies
become watery when I return them to the oven to brown the meringue? Also
give me some suggestions for Desserts for Summertime, other than frozen
dishes."

Why Lemon Pies Become Watery

A lemon pie may become watery when put in the oven to brown the
meringue, if it be left in the oven too long; or it may water because
the filling was not sufficiently cooked before putting into the pastry
shell; or it may be from an insufficiency of flour being used in making
the filling. If you had told us just how your pies are made, we would be
better able to solve your problem.

In future we hope to answer queries as soon as they reach us, and by
direct reply to each indi