A Miramar reader wrote that she was missing ``a beloved soft-covered Florida seafood cookbook'' that contained a recipe for mahi mahi (also known as dolphin), okra and plum tomatoes. To the rescue came William French of Delray Beach, with a recipe from his ``stapled, soft-cover, 36-page Florida Seafood,'' with a 1982 copyright by Barbara Malone. This simple recipe would work with any fish fillet.

Q: I was reminded when I read your recipe for lemon ice cream of a dessert my mom made called snow pudding. It had a lemon flavor and was a custard on the bottom with white ``snow'' on top. Do you have a recipe? This would date back at least to the 1950s.

Paul Simone

A: Lemon snow is one of those comfort desserts that will never lose its appeal.

Q: I want to contribute this jam recipe to the list of quick and easy summer desserts. It's not exactly a dessert, but it is really easy and a good way to preserve fruit when it's inexpensive during the summer.

Lottie, Wilmington, N.C.

A: I read recently that supermarkets are selling more canning supplies this summer than in recent years, and analysts surmised that people are responding to economic worries by ``putting food by.'' This is a keeper recipe for those who don't feel confident about boiling jars to can safely. For those who are interested in home canning, the library and your local extension service are great sources for recipes and advice.

Q: I've tried all the easy summer dessert recipes that you've been featuring, and enjoyed them all. I was surprised no one else mentioned impossible pies. I love to make these any time of year, but in summer its especially nice to be able to add sliced mangoes or peaches or whatever on top.

Flora Johnson

A: Impossible pies, created by Bisquick, are so-named because you stir a batter together, bake and, voila! get a pie crust with filling on top. They come in lots of flavors, both sweet and savory. This coconut one is great topped with fresh mango -- especially if you sprinkle a little dark rum on top, too!

SLEUTH'S CORNER

Q: I'm hoping someone of Lebanese origin can give me an authentic recipe for bulgur salad. My mother would make this in the summer and wouldn't even let us taste it until it had chilled for a day.

K.L., Davie

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