Many readers immediately thought of The Bonfire when they read a query about the name of a ''casual family restaurant across the street from Fun Fair off the 79th Street Causeway'' in the mid-1950s.

''Both places are highlights of my childhood in the 1960s,'' wrote Beverly Biden. ``Memories of the dark, grown-up place included Shirley Temples for my siblings and I while my parents had martinis. On our way out, if we had behaved, we were allowed to choose a toy from the treasure chest at the front of the restaurant, always my favorite part of the meal!''

''It was a large family place with a treasure chest for good children to choose a gift,'' said Robin Steinmetz of Plantation. ``We went often during the early '60s with our children.''

''I grew up in Normandy Isle across the bridge from the 79th Street Causeway,'' wrote Toby Stein Gimelstein. ``I remember The Bonfire quite well, as it was very popular for celebrating special occasions, especially children's birthdays.''

Q:I have lost my recipe for rice pudding from Corky's of North Miami Beach. Thank you for all the years of pleasure.

Jan Beline, Sunrise

A: Many of us remember Corky's fondly. Happily, among the recipes we procured over the years is this one, a classic from 25 years ago.

Q: I have been trying to find the recipe for Macaroni Grill's rosemary bread, which they put on your table while you are waiting for your order. It is the best.

Destiny

A: The Macaroni Grill does not share its recipes, but the recipe here is very similar. It has been used in my family for generations -- though my grandfather's ''recipe'' was more like ''take a handful of rosemary from the bush outside the back door and make tea, then add a shot of olive oil and mix with flour.'' You can double the recipe easily, and the baked bread freezes well.

Q:I would give anything for the recipe to Morrison's Cafeteria tartar sauce. It was great.

Kris Rapp, Athens, Ga.

A: Many readers wrote asking for the recipe after we published the secret to fried shrimp as only the gone-but-never-forgotten cafeteria made it. I snagged the tartar sauce recipe in 1983 and whittled it down from a formula that began with five pounds of cabbage. We're happy to share it.

SLEUTH'S CORNER

Q: I don't know what made Kenny Rogers potato salad different from others, but I always looked forward to it. Since they've gone out of business, I've looked and looked but I've never found a recipe that was supposed to have that taste. Can anyone help?

Denzel Housley

Q: Back in the 1940-1960s there was a bakery named Grables that had several satellite stores. They made a date-nut cake to die for. I am praying that you may be able to find the recipe.

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