Q: One of the great treasures I've clipped from your column is the recipe for the tartar sauce from Morrison's Cafeterias. I don't think there has ever been as wonderful a place for inexpensive, comforting Southern cooking. I just made another batch of the tartar sauce and was wondering if you'd ever gotten the recipe for their fried shrimp. It was so light, not like breading at all, and oh, so crisp.

T. Peter Moore, Boynton Beach

A: I was given the recipe and sworn to secrecy by a chef in southern Palm Beach County many years ago. With Morrison's now but a fading memory, he at last has agreed to let me share it. He says it is of utmost importance for the shrimp to be absolutely dry before you dredge them in flour. Also, the oil must stay at a uniform temperature, so don't crowd the fryer.

Q: I am trying to find the recipe for a cool summer bean soup my mother made. She was from Northern Italy. When I was growing up in New York, there was no such thing as air conditioning, and on hot summer nights this was wonderful. I'm sure it would fit into your category of thrifty but hearty meals, too.

Toni Faldacci, Sunny Isles

A: Perhaps this soup from Testa's, which we published in Cook's Corner in 1997, will fit the bill. It's heartier than a Spanish gazpacho yet is wonderfully light and takes no time at all to make. I sometimes add wilted spinach or fresh basil.

Q: I need help finding a recipe for a no-flour chocolate cake. I read the recipe somewhere, but none of my cookbooks has it. My great-great-grandson is allergic to wheat. Can you help?

Lida Grieff, Reynolds, Ga.

A: The problem with many flourless cake recipes is that they are attuned more to an adult's palate than a child's. They are made with specialty chocolate -- usually bittersweet -- lots of butter and eggs, and are not particularly sweet. The texture is like a sliceable pudding.

An alternative would be to check your local library or bookstore for cookbooks specifically written for those with food allergies. There are quite a few. In the meantime, here's a simple flourless chocolate cake recipe. It turns out soft and will often fall.

CORNER ANGLES

Joan Branam of Miami writes in response to my method for cooking a perfect medium-rare roast beef:

``My in-laws, Jim and Myrtice Branam, came to the Grove in 1920. She came from a long line of great Southern cooks from Georgia. . . . Their method of making a roast was almost the same as yours.

``Start with a rump roast. Heat oven to 425 degrees. Put meat in oven for 20 to 25 minutes. Then reduce heat to 325 and cook for 20 minutes per pound.

``The first time I tried this I was crushed when I took the meat from the oven: It was all brown and crusty and there was no juice in the pan. Then I sliced it and what joy to see it exactly medium-rare and all the juice just flowing out.

``I've talked with a few real butchers and this is the method they recommend as well for perfect roasts. We do it a little longer per pound for lamb and pork.''

Join the discussion

Note: If this is your first time using our NEW commenting system, you will have to LOG OUT and then LOG BACK IN.

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. In order to post comments, you must be a registered user of MiamiHerald.com. Your username will show along with the comments you post. Thank you for taking the time to offer your thoughts.