you have one? G.A., Smith's.

Dear G.A.: The library is a great source for cookbooks. If you are in town and have time, check it out. Meanwhile, here is your recipe: SWEDISH MEATBALLS 1 lb. lean ground meat 1 cup bread crumbs 1 cup finely chopped onion 2 tbsp. finely chopped green pepper 1 tsp. Worcestershire sauce 2 tbsp. cream of mushroom soup (reserve remaining soup) Salt to taste MIX all ingredients together and shape into 1-inch balls. Drop one by one into boiling water and boil for 5 minutes. With a slotted spoon, remove meatballs and set aside. Drain off all but 1 1 cups of the liquid in the pot and add remainder of soup. Bring to a boil. Add meatballs, coating each one. Heat thoroughly and serve over rice.

For a change of pace, substitute Italian tomato soup for mushroom and serve over pasta.

Dear Miss d'Arcy: Can I cook a frozen turkey without defrosting it? S.R., Southampton.

Dear S.R.: No, you cannot cook an uncooked, frozen turkey without defrosting it first. Processors wrap the giblets, heart, liver and neck and stow them in the stomach cavity. Follow instructions on the wrapper for recommended thawing and cooking methods. They are usually the best.

Dear Miss d'Arcy: I am on a low-fat diet. Can I use cholesterol-free foods as much as I want? R.P., St. David's.

Dear R.P.: Cholesterol-free foods are not fat-free. Foods listed as cholesterol-free mean they contains no animal fat. But they can contain vegetable fats including palm and coconut oils, which are highly saturated.

You will want to stay away from those two oils. Always read your labels for the fat content and check your diet requirements for your fat restrictions.

Dear Miss d'Arcy: Can I use ground turkey the same way I use ground beef? A.W., Hamilton.

Dear A.W.: Yes you can. Ground turkey is excellent in tomato sauce, soups, stuffed peppers and cabbage, tacos, etc. Here is an excellent recipe for turkey burgers -- just in time for your summer cook-outs.

MOIST TURKEY BURGERS 1 lb. ground turkey 1 cup applesauce 1 cup soft bread crumbs (2 slices) 1 cup chopped onion 1 tsp. garlic powder 1 tsp. sage leaves 1 egg Salt and pepper to taste MIX all ingredients together and shape into four burgers. Pop them on a grill and cook well. Serve on a burger bun with lettuce and tomato, and a slice of cheese if desired.

Dear Miss d'Arcy: When is the best time to add salt -- before or after cooking? T.M., Flatts.

Dear T.M.: The best time is after cooking, and then use it lightly. I only add salt to my cakes, pies and breads. You can get used to this method.

Dear Readers: For a delicious new summer dessert follow the "quick set'' directions on a package of your favourite gelatin. Instead of using the ice cubs, substitute a cup of ice cream or frozen yogurt. Top with a whipped topping.