vidual questioner; but up to the present we
have answered most of them in this department of the magazine, and
since it takes two or three months to get the manuscript into print many
of the questions are answered too late. So it happens with your inquiry
regarding desserts for Summertime. Any of the cold desserts, such as
gelatines, custards, blancmanges, or fresh fruits with cream, are
suitable for summer and are easily prepared.

QUERY NO. 4245.--"Will you oblige me by an answer to the following in
the pages of AMERICAN COOKERY? How shall I make Tartare Sauce? What
should be the temperature of the fat for French Fried Potatoes or for
Potato Chips? Mine are never crisp, can you tell me why? Also tell me
how to Broil Fish, how to make a good Cream Dressing for fish, meat, or
croquettes, and how to make Soft Gingerbread with a sauce to put over
it."

Tartare Sauce

A Tartare Sauce or Sauce Tartare is merely a mayonnaise dressing with
pickles chopped into it, a tablespoonful, each, or more, of chopped
cucumber, cauliflower, and olives, with a tablespoonful of capers and
two teaspoonfuls of red pepper to a pint of the mayonnaise. There is,
however, a hot Tartare Sauce which is made by adding to one cup of thick
white sauce the following ingredients: One tablespoonful, each, of
chives, parsley, pickled gherkins, olives, and capers, all put through
the food chopper. Stir into the white sauce; heat while stirring
constantly, but do not allow the mixture to boil, and add one
tablespoonful of vinegar just before serving.

Crisp Fried Potatoes

We think your trouble is not so much the temperature of the fat, which
should be about 350 deg. to 375 deg. Fah., as it is that potatoes, to be
crisped by deep frying, should first be soaked in cold water for twenty
to thirty minutes, then dried perfectly before immersing in the fat.
Also, they should be removed from the fat the moment they are done, and
drained dry.

To Broil Fish

Wipe the fish dry, and brush it lightly with oil or melted butter.
Place it in a double wire broiler, and cook over a clear fire, turning
every other minute until both sides are a light, even brown. Remove
carefully from the broiler, using a sharp boning knife to free it from
adhesions. If the fish is thoroughly oiled, it should not adhere to the
broiler.

Cream Sauce

Blend together butter and flour, and add to hot milk; keep stirring
until the whole has boiled for at least one minut