readers.

Through Miss d'Arcy's column, "Just Ask Me'', questions about shopping and cooking will be answered. Just call Taste (295-5881, ext. 250) and leave a number where she can reach you to record the question.

Dear Miss d'Arcy: I'd like a good Pasta Salad recipe, please. CT, Bailey's Bay.

Dear CT: With the warm weather approaching, a nice pasta salad is a welcome change and a healthy choice for a light meal. The following recipe is quite simple: PASTA SALAD 1 cup of four or more raw vegetables (shredded carrots, zucchini, summer squash, English peas, green beans, celery, onions, green or red bell pepper, etc.) 1 cup drained canned kidney beans 1 cup drained canned garbanzo beans (chick peas) 1 cup black olives 5 cups cooked, cool pasta 1 cup commercial Creamy Italian dressing Lettuce leaves Tomato slices Cucumber slices Parsley COMBINE and toss all ingredients except the lettuce leaves, tomato and cucumber slices and parsley. Chill to marinate for 1 hour or more. Line a large salad bowl with the lettuce leaves. Spoon pasta mixture into bowl.

Garnish with tomato slices, cucumber slices and parsley. Serves 4.

Dear Miss d'Arcy: I have a bread-making machine and the last time I made bread the dough stuck to the top and the sides browned too much. Was something wrong with the yeast? A. L., Paget.

Dear A.L.: From the information you gave, I can only assume that the machine has been working fine up to this time. I would suggest that you re-read the instructions and the recipe, taking precautions to use the exact measurements.

Let me know how the next loaf comes out.

Dear Miss d'Arcy: What's the best way to make pie crust? When I make it it always comes out tough. OD, Paget.

Dear OD: Most times it is over-handling of pastry that makes the crust tough.

The shortening breaks down in the preparation rather than in the oven. Follow these instructions and you won't go wrong: TWO CRUST PASTRY FOR PIES 2 cups all purpose flour 1 tsp. salt 2 cup chilled shortening 5 tbsp. ice water SIFT flour and salt together. Cut in half the shortening with a pastry blender, or use two knives, until the mixture resembles cornmeal. Cut in the remaining shortening and blend until mixture resembles peas. Put in the refrigerator for 15 minutes. Take out dough and sprinkle it with the water.

Blend lightly into the dough. If needed, add a little more water but not too much, just enough to hold the dough together. When you can gather up the dough in a tidy ball, stop handling. Chill pastry for 15 minutes. Divide the dough into two uneven pieces. Roll out larger part between 2 sheets of wax paper which have been floured. If you added enough water, there will be no need to overwork the crust. Roll out second piece in same fashion.

Dear Miss d'Arcy: Do you have a good low-fat layer cake recipe? MM, Pembroke.

Dear MM: The best recipe I ever tried was one using a package cake but instead of using oil I used applesauce. Yes, applesauce! Also use egg whites instead of the whole egg. Although you do not cut out the fat completely, you greatly reduce it this way. It's a change you can really learn to like.

ALMOST FAT-FREE LAYER CAKE 1 pkg. cake mix 1 tbsp. flour Applesauce (unsweetened will reduce sugar content) egg whites water READ directions on cake box and make the following changes: Add one tablespoon flour to dry mix and stir in. Prepare cake according to directions, substituting an equal amount of applesauce for the oil and an equal amount of egg whites for whole eggs. Frost cake with your favourite frosting or spread with whipped topping and add fruit and berries.

Dear Miss d'Arcy: Do you have a secret snack recipe that you can make quickly if unexpected company drops in? AR, Hamilton.

Dear AR: I always have an ample supply of Baking Mix (recipe follows) in my cupboard. With the addition of water I can make a rather quick scone. Add mixed peel and an egg for a tasty scone.

BAKING MIX 5 1 cups all-purpose flour 2 cup non-fat dry milk powder 2 tbsp. sugar 2 tbsp. double acting baking powder 2 tsp. salt 3 cup solid vegetable shortening COMBINE flour, dry milk, sugar, baking powder and salt in a large bowl. Mix well. Cut shortening into mixture and blend until mixture is somewhat smooth.

Store in a container with a tight fitting lid. Stir well before using. Pile lightly when measuring. Level off top. Never press down.

BAKING MIX BISCUITS (SCONES) 2 cups Baking Mix 1 cup water 1 cup milk Flour MEASURE Baking Mix into measuring cup using a spoon. Do not press down. Put in a medium-size bowl. Add water and milk. Stir until mixture is moist. Do not over mix. Transfer to a lightly floured surface. Sprinkle with a little flour and roll dough until it is about 3 inch thick. Cut dough in circles with a water glass or use a sharp knife. Bake on a greased cookie sheet in a pre-heated oven at 425 degrees F. for 15 minutes.

FANCY SCONES 4 cups Baking Mix 1 cup granulated sugar 1 tsp. baking soda 3 cup raisins 1 cup mixed peel 3 cup milk 3 large eggs PRE-HEAT oven to 350 degrees F. Lightly grease 2 cookie sheets. Mix all ingredients except milk and eggs. Beat eggs and milk in a small bowl. Add to flour mixture. Stir until just blended. Turn out on a lightly floured surface.

Roll out dough and cut into triangles. Bake 30-35 minutes. Spread tops with powdered sugar and water icing.