extra, but they go bad so fast, and I do not know how to keep them. Is there a way to store them for future use? B.B., Somerset.

Dear B.B.: When purchasing ripe bananas be sure you choose firm, yellow bananas that are flecked with brown. Mash the bananas with a little lemon juice to keep them from turning black. Store them in the freezer in two-cup portions. Bananas do not keep their form when you freeze them but they do keep their rich, sweet flavour.

Here are some recipes that you can use with your defrosted mashed bananas.

Before freezing the bananas keep a few aside and put them in a fry pan with some margarine or butter and brown sugar. Cook on low heat. Turn and baste them until they are soft but still formed. Store them in a container. Serve them with a little cream or whipped topping.

BANANA NUT BREAD 1 cup margarine 1 cup sugar 2 eggs 11 cups mashed bananas 2 cups all-purpose flour 1 tsp. baking soda 1 tsp. salt 1 cup chopped pecans or walnuts Cream margarine, gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add mashed bananas and mix until smooth.

Combine flour soda and salt. Add to cream mixture, stirring just until dry ingredients are moistened. Stir in nuts. Pour batter into a greased loaf pan.

Bake at 375 degrees F. for 15 minutes; reduce heat to 350 degrees F. and bake an additional 40 minutes, or until done. Cool in pans 10 minutes; remove from pan and cool completely.

BANANA MOUSSE PIE 2 cups mashed bananas 1 7-oz. container whipped topping, defrosted 2 cups prepared vanilla pudding 1 ready-made graham cracker crust Mix prepared pudding with mashed bananas. Fold in all but 1 cup of the whipped topping. Pour mixture into the pie crust. Spread remaining whipped topping on top. Sprinkle with chopped nuts if desired. Chill well before serving.

Dear Ms. d'Arcy: How do you pickle beets? Can you use fresh beets? C.F., Smith's.

Dear C.F.: You can use fresh beets or canned beets in this recipe. Cut stems from top of fresh beets. Scrub them very well to get all the soil off them.

Cook with skins on. Beets are cooked when you can easily pierce them with a fork, like a potato. Reserve 2 cups of the juice. Peel beets and slice thin.

You should have about 21 cups of beets. Add 1 cup each of vinegar and sugar, a thinly sliced onion and a bay leaf which has been crushed and broken up. Add reserved beet juice and chill in refrigerator to marinate.

Dear Ms. d'Arcy: Please give me a good recipe using rice and fresh vegetables.

T.S., Pembroke.

Dear T.S.: More and more people are turning to rice for their meals. It is an excellent alternative to potatoes and when using brown rice it adds additional fibre to your diet.

RICE AND FRESH VEGGIES 1 clove garlic 2 tsp. olive oil 2 cups broccoli fleurettes 1 cup sliced zucchini 1 cup sliced fresh mushrooms 1 medium tomato, seeded and chopped 1 cup chopped parsley 1 cup cholesterol-free or reduced-calorie mayonnaise 1 cup skim milk 1 cup grated Parmesan cheese 1 tsp. ground white pepper 3 cups hot cooked brown rice Heat garlic in oil in large skillet over medium-high heat. Remove and discard garlic. Cook broccoli, zucchini and mushrooms in oil until almost tender-crisp. Add tomato and parsley, cook about a minute longer. Remove vegetables, set aside. Place mayonnaise in same skillet; stir in milk, cheese and pepper. Cook over medium heat, stirring until smooth. Add brown rice; toss to coat. Stir in vegetables and just heat.

Dear Ms. d'Arcy: Do you have a recipe for Malacadas? T.N., Somerset.

Dear T.N.: I have not been able to break down the recipe for Malacadas as it loses its shape and spreads too much. The only recipe I have calls for 5 pounds of flour! Whereas Malacadas are very, very good I do not think you would like to eat that many. I always find a fair where someone is making them and I fill up on them at that time.

Dear Readers: If you like mince pie, can't wait until the Fall, and want to make a quick dessert here is one. You can use this recipe with any canned pie filling as well.

FRUIT BARS 1 cup oatmeal 1 cup flour 1 cup brown sugar 1 cup shortening 1 20 oz. jar mincemeat, or any can of pie filling Combine oatmeal, flour and sugar. Cut in shortening. Press half the mixture into a 8'' x 8'' baking pan. Pour filling on top and sprinkle with remaining oatmeal mixture. Bake in a 375 degree F. oven for 25 minutes or until brown.