suggest different kinds of wine with fish. I always thought you drank white wine with fish and poultry, and red wine with red meat. -- B.B., Warwick Dear B.B.: With the introduction of new types of grapes to the wineries, they are putting out superb varieties of wines that go well with all types of meat, fish and poultry. Now it is the custom to drink the wine of your choice because of the taste and not because it goes with a certain type of food.

Dear Miss d'Arcy: I have a lot of yellow summer squash in my garden. Can you tell me how I can cook them? -- S.L., Somerset Dear S.L.: The simplest way to enjoy summer squash is by cutting it up with a little bit of onion and butter and cooked with water added if needed. Here are two other ways: SUMMER SQUASH CASSEROLE 2 lbs. yellow squash cut into 1 -inch slices 1 cup water 1 tsp. salt 1 cup chopped onion 1 cup chopped sweet red pepper 1 cup butter or margarine, melted 1 egg, beaten 1 cup shredded mild Cheddar cheese 2 cup mayonnaise or salad dressing 2 tsp. sugar PUT squash, water and salt in saucepan and bring to a boil. Cover, lower heat and simmer 10 minutes or until tender. Drain well and set aside. Saute onion and red pepper in butter until crisp-tender. Combine vegetables and remaining ingredients. Spoon into a lightly greased baking dish. Bake at 350 degrees F.

for 30 minutes or until bubbly.

SQUASH PICKLES 8 cups yellow squash, sliced thin 1 cup salt 4 cups thinly sliced onions 2 cups white vinegar 2 1 cups sugar 2 tsp. celery seed 1 tbsp. mustard seed 1 tsp. turmeric COVER squash and onions with ice cubes. Add salt. Let stand until squash is crisp and cold. Drain. In a large pot combine remaining ingredients. Bring to a boil and cook for 10 minutes. Add squash and onions and bring to a boil.

Pack in warm, sterilised jars. Store in cool place for at least one month before using.

Dear Miss d'Arcy: What are O'Brien potatoes and how can I make them? -- E.C., Southampton Dear E.C.: O'Brien potatoes get their name from chopped green pepper which is added to boiled potatoes that have been cut up and fried with chopped onions.

Dear Readers: With the abundance of fresh fruits and vegetables this summer take advantage of cooking them and leave the frozen and canned varieties for a time when there is not a full selection.

If you have any questions you would like Miss D'Arcy to answer, please telephone 295-5881 ext. 250 and leave your name and number so that she can contact you.