good use. Since you can only eat so many grapefruit and oranges in a day, or drink their juice, other imaginative ways to use them must be found.

As always, local cooks and professional chefs have found a host of imaginative ways to incorporate oranges, lemons and grapefruit into recipes. Here are some of them: BERMUDA LEMON MOUSSE WITH STRAWBERRY COULIS 3 to 4 lemons 1 orange 2 cup sugar 3 whole eggs plus 1 egg yolk 3 gelatin leaves 1 cup heavy cream Strawberry Coulis 1 cup water 1 cup sugar 1 cup strawberries 1 lemon SQUEEZE lemons and orange. Set aside one half of the juice and mix the other half with 1 cup of the sugar in a saucepan. Bring to a boil and just before the mixture begins to caramelise quickly add the rest of the juice.

Soak gelatin in warm water. Beat remaining 1 cup of sugar with eggs and fresh cream. Add juice mixture and drained, softened gelatin, and heat gently.

Remove from heat before mixture begins to boil and pour into individual ramekin dishes. Cool for 3 hours in the refrigerator.

To prepare the Strawberry Coulis: Make a syrup by boiling the sugar and water for 2 minutes. Crush strawberries in a blender, add lemon juice and syrup.

Strain through a fine sieve. Unmould the lemon mousse and serve with the strawberry sauce. (A Taste of Bermuda by Jean-Claude Garzia) PINK GRAPEFRUIT WITH BLACK PEPPER 4 pink grapefruit 3 cup butter 1 cup sugar 2 tsp. crushed black pepper 4 tsp. red wine vinegar 1 medium sized Boston lettuce PEEL grapefruit, cut into 3 -inch slices so that there will be two slices per serving.

Heat butter and sugar in a large frying pan. When it turns golden, carefully add grapefruit slices. Cook 2 to 3 minutes on each side. Sprinkle with crushed pepper and remove slices from frying pan. Add wine vinegar to frying pan and reduce by half. Spoon this sauce over grapefruit slices, leave to cool. Serve on a bed of lettuce without any other seasoning.

Grapefruit is an excellent source vitamin C. Choose your fruit carefully, avoiding those that are bruised. Weight is a good indicator of juice content, so look for heavy and firm fruit. (A Taste of Bermuda by Jean-Claude Garzia) GRAPEFRUIT SHERBET 3 cup sugar 1 cup water 3 medium grapefruit Juice of 1 lemon Raspberry Sauce (recipe follows) COMBINE sugar and water in a saucepan. Bring to a boil, boil for 1 minute.

Leave to cool in the refrigerator.

Squeeze juice from grapefruit and lemon and strain through a sieve. In a stainless steel bowl or tray combine the juice with the cooled syrup. Put in the freezer. Beat from time to time with a whisk.

To serve: Put several scoops of sherbet in a dessert dish with a couple of grapefruit segments. Pour raspberry sauce over the sherbet. Raspberry Sauce 1 lb. raspberries 1 cup sugar 1 cup water Pinch of cornstarch IN a saucepan, combine fruit, sugar and water. Bring to a boil, simmer for 15 minutes. Add cornstarch, which has been dissolved in a few drops of cold water. Simmer a further 10 minutes. Pass through a sieve, then allow to cool.

(A Taste of Bermuda by Jean-Claude Garzia) LEMON PIE Sweet short pastry Greaseproof paper 6 oz. black eye peas or pie weights 4 cups milk 7 Bermuda lemons 1 lb. sugar 4 eggs 6 tbsp. cornstarch 2 oz. apricot jam LINE a 10-inch flan ring with the pastry and cover with a circle of greaseproof paper. Weight the paper down with the black eye peas or pie weights and bake at 400 0 F. for about 15 minutes.

Meanwhile, boil milk with the zest of 3 lemons and 1 lb. of sugar.

In a bowl beat eggs and remaining sugar with a whisk until mixture becomes pale and foamy. Add cornstarch and juice of 5 lemons.

Strain the boiling milk to remove the zest and pour it into the egg mixture.

Pour the mixture back into the saucepan and bring to a boil, stirring constantly to prevent it from sticking to the bottom of the pan. Remove peas or weights from the pie shell once it is baked and pour lemon custard mixture into the shell. Allow to cool.

Decoration: Cut 2 remaining lemons into thin slices and use to decorate the pie. Then, with a brush, cover the entire surface of the pie with the apricot jam which has been liquefied by boiling it gently in a small saucepan over low heat. (A Taste of Bermuda by Jean-Claude Garzia) ORANGE PIE Sweet short pastry 5 eggs 1 cup sugar 1 cup unsalted butter, melted 1 cup orange juice Zest of 1 orange, finely chopped 1 1 cups sugar 1 2 cups water 2 oranges for decoration 2 ozs. apricot jam PREPARE and bake pie shell as for the Lemon Pie (see above) In a bowl, beat eggs, the 1 cup of sugar, butter, orange juice and the finely chopped orange zest with whisk. Pour this mixture into the baked pie shell and bake at 375 0F. for 25 minutes.

While the pie is cooking make a syrup by boiling remaining sugar with water for 10 minute. Allow to cool.

Decoration: Add two unpeeled, sliced oranges to the syrup and simmer gently for 10 minutes. Drain and decorate pie surface with the orange slices. Melt apricot jam over low heat and brush evenly over entire pie surface for a perfect, glazed finish. (A Taste of Bermuda by Jean-Claude Garzia) LEMON CUSTARD FLUFF 4 eggs 1 cup sugar 3 tbsp. lemon juice 3 tbsp. lemon rind 1 cup water 1 pkg. lemon jelly 1 cup cream, whipped 2 cups vanilla wafers OR graham cracker crumbs COMBINE egg yolks, 1 cup sugar, lemon juice and rind in top of double boiler.

Cook until thick and smooth. Cool. Dissolve jelly in boiling water. Cool. Beat egg whites, adding remaining sugar gradually. Whip cream. Combine Jello and yolk mixture and fold in beaten whites and cream. Sprinkle 1 the crumbs in 9 x 13 pan, pour in lemon mixture and sprinkle remaining crumbs on top. Chill.

Garnish with fresh strawberries if desired. Yield: 12 servings. (Bermuda Cookery) BERMUDA SOUR ORANGE MARMALADE ALLOW 1 quart of water to 3 oranges. Cut fruit thin, remove seeds. Soak for 24 hours then boil until tender. The next day, measure fruit into a pot. To each pound of pulp allow 1 1 pounds sugar. Boil 20 minutes after it starts to boil.

If not firm enough when tested, boil a little longer. Bottle and seal.

LEMON CURD 1 cup margarine 10 eggs 4 cups sugar 1 tsp. salt grated rind of 5 lemons 1 1 cups lemon juice COMBINE first 5 ingredients in top of double boiler and cook over hot water, stirring constantly until margarine has melted. Add lemon juice and cook until the mixture thickens, about 20 minutes. Stir constantly. Do not boil. Pour into hot, sterilised jars and seal. Store in cool place. This may be used hot as a lemon sauce or cooled as a filling for cakes, pies or tarts. (Bermudian Cookery) LEMON NUT BREAD 1 cup shortening 1 cup sugar 2 eggs, separated 1 2 cups flour 2 tsp. baking powder 1 tsp. salt grated rind of 1 lemon 1 cup milk 1 cup chopped walnuts CREAM shortening and sugar together until light. Add 1 egg yolk at a time, beating well after each. Beat egg whites until stiff then fold into mixture.

Sift dry ingredients then add to mixture. Mix well. Stir in milk and nuts. Let stand for 30 minutes. Pour batter into a 9x5x2-inch loaf pan. Bake at 350 0 F.

for 40 minutes. Remove from oven and immediately pour the following glaze over bread. Cool.

Glaze: Stir 1 cup sugar into the juice of 1 lemon and let stand until dissolved. (Bermudian Cookery) ORANGE MERINGUES 6 seedless oranges 1 qt. vanilla ice cream Amaretto 4 egg whites 1 cup sugar CUT tops off oranges, scoop out the pulp leaving shell of the oranges intact.

Pack ice cream into the shells. Make an indentation in the top of the ice cream and fill with a small amount of Amaretto. Place oranges in the freezer for several hours. Ten minutes before serving remove from freezer. Heat oven to 450 0 F. Beat egg whites until foamy. Gradually add sugar until whites form stiff peaks. Cover ice cream with meringue -- do not cover the orange shells.

Place in oven until meringue browns slightly -- about 3 minutes. Serve at once. (The Bermuda Cook Book by Cecille Snaith-Simmons) LEMON SURPRISE 1 cup sugar 1 cup flour pinch of salt 2 tbsp. butter (melted) 3 stiffly beaten egg whites 6 tbs. lemon juice 1 tbs. lemon peel (grated) 3 egg yolks (well beaten) 1 1 cups milk (scalded) PRE-HEAT oven to 325 0 F. Grease 1 casserole dish or 8 custard cups.

In a large bowl combine sugar, flour, salt, melted butter, lemon peel and juice. Mix well. In a medium bowl mix egg yolk and milk. Add this to the mixture in the large bowl. Beat egg whites until they form soft peaks then fold them into the mixture in the large bowl. Pour into prepared casserole or custard cups. Bake sitting in a pan of hot water for 40 minutes. This is an interesting dessert. It has a lemon custard on the bottom and sponge cake on the top. Serve warm or cold. (The Bermuda Cook Book by Cecille Snaith-Simmons) Sensational citrus From Page 26 MELON AND ORANGE COCKTAIL 1 2-lb. honeydew melon 2 oz. caster sugar finely-grated rind of 1 orange 6 fl. oz. orange juice (fresh) 1 tsp. ground ginger chopped stem ginger (optional) PEEL melon, discard seeds, cube flesh. Place in rigid polythene container.

In saucepan, heat juice, sugar, ginger and grated rind. Stir over low heat until sugar has dissolved. Cool and pour over melon. Cover, seal, and freeze.

Thaw overnight in refrigerator, or 5 to 6 hours at room temperature. Serve chilled. Garnish with a little chopped stem ginger. Serves 6. (International Cooking in Bermuda) ORANGES IN COINTREAU 4 to 6 good-sized oranges 2 tbsp. Cointreau or 1 cup fresh orange juice GRATE rind and zest of 2 oranges over a bowl. Peel oranges. Over a bowl (to catch juice), carefully segment oranges, squeezing remaining juice from pith before discarding. Mix Cointreau or orange juice with segmented oranges; sprinkle grated rind over them. Chill and serve. (International Cooking in Bermuda) LEMON ICICLE 1 pt. fresh double cream 3 medium eggs, separated 4 oz. caster sugar juice of 2 lemons 2 oz. digestive biscuits, finely crushed finely-rated rind of 2 lemons BUTTER (fairly thickly) a 2 1 pint loaf tin; sprinkle with digestive biscuit crumbs. Beat egg whites until very stiff. Gradually add sugar, beating well after each addition until mixture is very thick. Beat cream with egg yolks; fold into egg white mixture with lemon juice and rind. Pour into prepared loaf tin; freeze until firm. Remove 10 minutes before serving. Turn out of loaf tin; keep cold until ready to serve. (May be frozen for 2 to 3 months.) Serves 8. (International Cooking in Bermuda) .

COMBINATION FRUIT MARMALADE 3 oranges, cut into pieces 2 lemons, cut into pieces 4 apples, peeled, cored and chopped 1 (1 lb. 4 oz.) can crushed pineapple 3 cups water 6 cups sugar REMOVE seeds from fruit and chop fine or buzz in a good processor. Put into a saucepan with the water and cook slowly until liquid is absorbed and the rind tender. If the mixture gets too thick before the rind is tender, add a little more water and continue to cook. Add the apples and pineapple with its juice.

Stir in the sugar and cook until thick and transparent. Test as for jelly by putting a little in a saucer to cool; when it is the consistency you want, remove from heat. Pour into hot sterilised glasses and seal at once with hot paraffin. Yield: 6 (8 oz.) glasses.

ORANGE-LEMON MARMALADE 3 cups thinly sliced oranges 3 cups thinly sliced lemons 18 cups water Sugar PUT oranges and lemons in water, let stand 24 hours. Measure off water and divide in half. Divide fruit in half and add to the water in 2 pans. Cook, uncovered, about 45 minutes, until volume is reduced about one half. Measure juice and pulp, and add 3 -1 cup sugar for each cup. Stir well. Cook to jelly stage. Keep stirring while the marmalade cooks. Pour into hot sterilised glasses and seal at once with hot paraffin. Yield: about 12 glasses.

ORANGE CREAM 2 cups orange juice 1 pint vanilla ice cream BUZZ juice and ice cream together in a blender -- a delicious foamy drink.

Yield: about 3 cups, four servings.

GRILLED GRAPEFRUIT WITH GINGER 3 grapefruit 6 tsp. honey 3 tsp. sugar Crystalised ginger CUT grapefruit in half, remove cores and membranes. Put 1 tsp. honey on each half and sprinkle well with sugar. Brown well under broiler. Garnish with slices of ginger before serving. Yield: Six 1 grapefruit servings.

GRAPEFRUIT IN LEMON JELLY 2 large grapefruit 2 envelopes unflavoured gelatin 2 3 cups water 2 cup sugar 1 tsp. salt 2 cup lemon juice Fresh raspberries (garnish) Mint sprigs (garnish) PEEL and separate grapefruit into sections. Soften the gelatin in 3 cup cold water. Add sugar, salt and 2 cups boiling water. Stir until dissolved. Add lemon juice and chill until quite thick. Fold in grapefruit sections and chill until firm. Serve in individual sherbet glasses with raspberries sprinkled over the top and garnish with sprigs of mint. Yield: eight servings.

LEMON SAUCE 1 cup sugar 2 cup water 1 tsp. cornstarch 4 tsp. lemon juice 1 tsp. sherry (optional) COOK sugar and water for 2 minutes. Add cornstarch which has been made into a paste with a little cold water. Cook gently for 5 minutes. Cool and add lemon juice and, if desired, the sherry. Serve cold or warm. Yield: 1 cup.