Lemon Juice

Cheryl Nevitt of Spring Grove, Ill., requested a recipe for Lemon Bread. She writes that she made the bread in home-economics classes in junior high school "many years ago. It was more like a poundcake, not kneaded, and when it was finished and still warm, we poured a sort of lemon-juice mixture over the top. It was delicious. Any help would be appreciated." Jody McKean of Hot Springs, S.D., responded with a recipe she says came from a cookbook her daughter was selling when she was in high school in Moreno Valley, Calif.

Each day of the week offers a menu aimed at a different aspect of meal planning. There's a family meal, a kids' menu aimed at younger tastes, a heat-and-eat meal that recycles leftovers, a budget meal that employs a cost-cutting strategy, a meatless or "less meat" dish for people who may not be strict vegetarians but are trying to cut down on meat, an express meal that requires little or no preparation, and an entertaining menu that's quick. SUNDAY / Family Impress Mother by preparing Ham and Cheese Strata for her on her day. Serve with a sliced tomato salad topped with chopped fresh basil and a light drizzle of olive oil. For dessert, try this Lemon Pie by friend Nancy Stewart of Broadway, Va., one of the best mothers (and friends)

For fresher flour When Gold Medal Flour made its debut in 1880, it came packaged in 196-pound wooden barrels. Eventually, the company changed to cloth bags and then paper. Now, the company has changed its package again, this time to a 4 1/4 -pound resealable plastic bag designed to be more convenient and keep flour fresher. Nutty in California California growers expect to harvest a record crop of 205 million pounds of pistachios this season. Try this recipe from the California Pistachio Commission: Combine the juice from one orange, 1 tablespoon packed brown sugar, 2 teaspoons of lemon juice and 1/4 teaspoon ground cinnamon.

Now that we've had a stretch of sizzling weather, it's time to sizzle some shrimp -- or, as we say in Baltimore, "shrimps" -- on the grill. Even though you can cook them in almost any season, I prefer to wait until it is "barefoot weather" to start grilling my "shrimps." That is because I associate grilled shrimp with spending a week at the beach; a stretch of time when footwear and most outwear is minimal. I won't be bound for the beach for several weeks, but the recent stretch of hot weather got me thinking about the ocean, kicking off my shoes and grilling some shrimps.

Daryl Olson of Powell Butte, Ore., requested an Apple Brown Betty recipe, which "was made with brown sugar sauce that caramelized and did not have milk or eggs." His response came from Cindy Smithson of Baltimore, who wrote, "This recipe is on a wooden plaque in my kitchen and I hope this is what he is looking for." Freya Sponselier of Hanover, Pa., wrote that she was desperately looking for a lasagna recipe she had before her house burned down. "It has shredded carrots, hamburger, oregano and garlic and a mixture of Parmesan and cottage cheese and an egg."

From yellow and crimson Bartletts and green and red Anjous to russet long-necked Boscs and blush-cheeked Comices, pears are showing up on produce shelves in abundance. Use these mellow-flavored gems to add sweetness to fall and winter menus, from appetizers to desserts. Pears come in a variety of shapes, sizes and colors, and each one has a distinctive character and texture. Flavors range from buttery and mild to sweet and juicy and even spicy and dense. The aromatic Bosc is perfect for baking and cooking.

Planning a backyard party in the warm days ahead? Take your cues from cultures that have summer entertaining down cold. From the Mediterranean to Southeast Asia, room-temperature buffets are mainstays for celebrations on the terrace, the beach, the patio or the town square. Putting a few cold dishes on the menu works, too, if you know some simple tricks for keeping them chilled.The beauty of such an outdoor buffet is that most of the work can be done in advance; the only last-minute task is arranging an attractive spread of food.

Abundant flavor in a naturally beautiful, aromatic package makes apricots, peaches, nectarines, plums, early apples and pears some of summer's most welcome gifts.For peak appearance, flavor and nutrition, choose fruit that is in season and that has been handled and stored properly.To gauge the softness of an apricot, peach, nectarine or plum without bruising it, cradle the fruit in your palm and close your fingers around it, applying gentle pressure. Ripe fruit will yield slightly.Ripe fruit is highly perishable; purchase relatively small amounts frequently rather than attempting to stock up.In the first recipe, fruit gives natural sweetness to a breakfast or post-workout smoothie.

A member of the cruciferous family, kohlrabi has a flavor reminiscent of both cabbage and turnips.Like the turnip, both its purple-tinged, white, bulblike stem and its greens are edible. Kohlrabi is slightly sweet and juicy and can be used raw as part of a crudite tray or steamed and tossed with a light mix of lemon and butter.Purists point out it is not, strictly speaking, a root but a swollen stem growing just above the ground. The bulb can be pale green or pale purple outside; both varieties are white inside.

The first pickings of the season are a spring tonic for vegetable lovers. What better way to make the most of their freshness than by serving them as a separate course? Dipped or cooked in olive oil, young vegetables are a favorite form of antipasto. Italy's Piedmont region is the home of bagna cauda (hot bath), a warm, pungent dip for raw vegetables or bread. A zesty antipasto or side dish for grilled fish or chicken is new potatoes and onions in an olive-oil marinade. Bagna Cauda Makes about 1/2 cup 1/2 cup virgin or pure olive oil 1 tablespoon butter 1/2 tablespoon minced garlic 2 ounces anchovy fillets, mashed salt and freshly ground pepper In small skillet over moderate heat, heat oil and butter until bubbly.