Decidedly not; it spoils the flavor not only of chicken and turkey, but of any prime joint of meat to bake it in a covered pan. The covered pan is properly used for braising only, for the tough cuts which have to be braised call for the combination of baking and steaming which results from the covered pan. All kinds of poultry, and all prime joints of meat should be placed on a rack in an uncovered roasting pan, put into a very hot oven for the first ten or fifteen minutes, and then have one or two cups of water poured over them, mixed with fat if the meat is lean, this water to be used for basting every ten or fifteen minutes. The rack in the pan serves both to allow a circulation of air around the meat, and to keep it from touching the water. It is this circulation of air that gives the fine flavor of the properly roasted meat, and the frequent opening of the oven door for the basting serves to supply the fresh air needed for the best results. Instructions on Table Service The Up-to-Date Waitress, by Janet M. Hill, or Breakfasts, Luncheons, and Dinners, by Mary D. Chambers, both contain clear and up-to-date directions for table service. We can supply these books if you wish to have either of them. QUERY NO. 4244.--"Will you tell me in your paper why my Lemon Pies become watery when I return them to the oven to brown the meringue? Also give me some suggestions for Desserts for Summertime, other than frozen dishes." Why Lemon Pies Become Watery A lemon pie may become watery when put in the oven to brown the meringue, if it be left in the oven too long; or it may water because the filling was not sufficiently cooked before putting into the pastry shell; or it may be from an insufficiency of flour being used in making the filling. If you had told us just how your pies are made, we would be better able to solve your problem. In future we hope to answer queries as soon as they reach us, and by direct reply to each individual questioner; but up to the present we have answered most of them in this department of the magazine, and since it takes two or three months to get the manuscript into print many of the questions are answered too late. So it happens with your inquiry regarding desserts for Summertime. Any of the cold desserts, such as gelatines, custards, blancmanges, or fresh fruits with cream, are suitable for summer and are easily prepared. QUERY NO. 4245.--"Will you oblige me by an answer to the following in the pages of AMERICAN COOKERY? How shall I make Tartare Sauce? What should be the temperature of the fat for French Fried Potatoes or for Potato Chips? Mine are never crisp, can you tell me why? Also tell me how to Broil Fish, how to make a good Cream Dressing for fish, meat, or croquettes, and how to make Soft Gingerbread with a sauce to put over it." Tartare Sauce