instead of ice cream cheese. It is non-fat and an excellent source of calcium.

I looked for it but couldn't find it in the dairy case in my grocery store.

Could it be found somewhere else in the store? R.K., Southampton.

Dear R.K.: Yogurt cheese is made by the homemaker in her own kitchen. It is very easy to make and really delicious spread on toast with a little fruit preserves or jam. Line a strainer with 2 layers of cheesecloth and place strainer over a bowl. You can use 2 layers of a white unprinted paper towel, a coffee filter or a piece of fine linen. Pour a 16 oz. tub of yogurt into the lined strainer. Do not use a yogurt that contains gelatin. Cover with plastic wrap and refrigerate overnight. Discard liquid in the bowl. Yogurt should have been reduced to one cup. Store in a covered container and use as a spread. Be creative and find uses for it in your daily cooking. Use a non-fat yogurt.

Dear Miss d'Arcy: What is a vegan? B.O., St. David's.

Dear B.O.: A vegan is one who follows a very strict vegetarian diet. Most vegetarian diets include dairy products and eggs. A vegan excludes any animal products and solely eats vegetables, fruits, seeds, nuts, grains and legumes.

Dear Miss d'Arcy: How do I choose a sweet cantaloupe? J.J., Hamilton.

Dear J.J.: Cantaloupes, like strawberries, do not sweeten after they are picked. Look for one that has a rich fragrance with the blossom end slightly soft. Store at room temperature for a few days, or in the refrigerator if it becomes too ripe. The fragrant aroma of a cantaloupe in the kitchen is one of my favourite smells of summer.

Dear Miss d'Arcy: How can I cook imitation crab meat? T.C., Warwick.

Dear T.C.: The imitation crab meat you buy is fully cooked and ready to use, once defrosted. Labels suggest that you can use the product just as you would use ordinary crab meat. However, I find the texture breaks down a little with excessive heat so I cook all my ingredients first and just fold in the imitation product at the last moment and continue to cook until the seafood is thoroughly heated.

Imitation crab meat is made from fish that has a very bland taste. Spices and flavourings are added to imitate crab, shrimp and even lobster. The fish is then processed and packaged as Sea Legs, a long thin sausage-like item, either as chunks or shredded. My all time favourite is a simple crab meat or seafood salad.

*** SUMMER SEAFOOD SALAD 2 cups imitation crab meat chunks 1 cup mayonnaise 2 stalks celery, finely chopped 1 cup green pepper, finely chopped 1 a small onion, finely chopped 1 tsp. lemon juice PLACE imitation crab meat chunks in food processor and chop until it is reduced to small pieces about the size of a green pea. Add all other ingredients until blended. Do not process too long. Cut a whole fresh tomato into six wedges, starting from the top but not fully to the bottom. Place on top of a bed of lettuce and spread out tomato to resemble a star. Put 1 of the seafood mixture in the centre of the tomato. Sprinkle with a little paprika and garnish with seedless white grapes and crisp, fresh, raw vegetables.

Repeat with remaining mixture.

Dear Miss D'Arcy: I tasted Orange Roughy fish in a restaurant and I would like to prepare it at home. It had a very mild taste with a meaty or firm texture.

I've looked for it and I cannot find it locally. Do our fishermen ever catch it? H.T., Pembroke.

Dear H.T.: Orange Roughy is caught off the coast of Australia and New Zealand.

Because fish spoils so easily, it is only exported frozen, and few packers venture shipping it. We have such wonderful fresh local fish that I wouldn't substitute it for any frozen kind, but if you are set on trying Orange Roughy again ask your favourite butcher if it is available. Since it is a frozen item he may be able to order it for you.

Dear Miss d'Arcy: When I make spaghetti sauce it always tastes tart or sour.

What am I doing wrong? D.O., Hamilton.

Dear D.O.: I would suggest that you either change your present brand of canned tomatoes or add a little bit of sugar to your recipe.

Dear Readers: When you are barbecuing steak, cook all your vegetables there too. Cut a potato into thin slices, place on some foil and add a little bottled Italian dressing. Fold up and put on the grill. Cut up summer squash or zucchini lengthwise. When cooked, brush with a barbecue sauce or a little bit of olive oil. Place fresh ears of corn on grill and cook. When done sprinkle with seasoned salt instead of butter.

Dear Miss d'Arcy: What is the best mayonnaise? T.J., Smiths.

Dear T.J.: I cannot endorse any one brand over another. I can only suggest that you test them all and choose the one that best suits your tastes and needs.

Dear Readers: Here's a quick 'n' easy recipe for tasty roasted potatoes.

ROASTED POTATOES 1 envelope dried onion soup 2 lbs. potatoes, cut into chunks 1 cup vegetable oil PLACE all ingredients in a large plastic bag. Close and shake until potatoes are coated evenly. Empty potatoes into a shallow baking pan. Discard bag. Bake potatoes for 35 minutes in a 450-degree F. oven, stirring occasionally.

Potatoes should be nice and golden brown.