The next two weeks will be the last chance for you to fill your kitchen with the fragrant aroma of Bermuda's various citrus fruit.

Here are a few recipes to help you savour the last remnants of the local citrus season.

*** BASIC MARMALADE RECIPE 2 pounds fruit Approximately 10 cups sugar SCRUB fruit and place in saucepan with water to cover. Bring to boil, then lower heat and simmer gently until fruit is soft -- about 15 minutes. Turn into earthen-ware bowl, cover, let stand overnight.

The next day, remove fruit from bowl, saving the water. Cut fruit into segments, saving the seeds. Cut out and discard the white centre cores. Remove pulp and cut it into small pieces over a bowl, saving the juice. For the rind -- either put it through a mincer or slice paper-thin with scissors or knife.

Measure the fruit, which should be about 5 cups, into bowl. For every cup of fruit add 3 cups of water using for part of it the water in which the fruit had soaked. Cover and let stand overnight. Also in a smaller bowl place seeds, cover with part of the water and let stand.

The next day, pour water from the seeds into fruit. Tie seeds in a cheese-cloth bag. Put fruit in cooking pot, add seeds in bag. Put lid on pot and bring to boil. Uncover, lower heat, and barely simmer until the rind is very soft and the mixture has been reduced to half. This will take about 2 hours. Stir now and then and skim off scum. Remove seeds after half an hour.

Remove from heat and measure contents of the pot, which should be about 10 cups. Measure the equivalent amount of sugar into something like a roasting pan. Heat the sugar in a 350-degree oven for a few minutes before adding it to the cooking pot. Stir and heat gently until the sugar is dissolved. Then bring mixture to a full rolling boil and boil strongly until setting stage is reached -- 20 to 25 minutes. To test, lift some of the liquid from the pan in a wooden spoon and let it drip back from a height. If the liquid runs off in a thin stream, marmalade needs longer cooking. If the juice falls slowly in heavy flakes or clots the marmalade is ready. A more accurate test is to use a cooking thermometer until it registers 219 degrees. A combination of the two tests is wise.

To pot up, remove pan from heat and let sit for about 20 minutes, removing every trace of scum. It has cooled enough when after a stirring, the peel remains suspended in the liquid. Ladle into hot sterilised jars and seal.

Makes about 3 pints.

*** GRAPEFRUIT ALASKA (for 6) CUT 3 grapefruit in half, then remove fruit pulp in sections. Cut away the membranes so that clean caps of peel are left. Half-fill each cap with grapefruit sections. Sprinkle with sugar and chill thoroughly.

When needed, place grapefruit halves on baking sheet, and place a scoop of vanilla ice cream in each one. Then completely cover with Marshmallow meringue (see below) -- right to the edge to seal in the ice cream.

Marshmallow Meringue 16 marshmallows 4 teaspoons lemon juice 2 egg whites 1 cup fine granulated sugar 1 teaspoon salt MELT marshmallows with the lemon juice in double boiler, stirring until mixture is smooth. Cool slightly.

Beat egg whites and salt until they hold a soft peak. Gradually add sugar, continuing to beat until the whites will form a stiff peak.

Fold in slightly warm marshmallow mixture.

Cover grapefruit halves, then place them either in a very hot oven of 525 degrees until lightly browned, or under high broiler heat for about 1 minute.

Watch very closely to be sure the meringue does not brown too much. Serve immediately.

*** CANDIED ORANGE PEEL CUT peel thinly, in lengthwise sections, from 4 oranges. Place in saucepan, cover with cold water, simmer until tender. Drain, reserve 1 cup liquid. Lay each piece of peel on table; carefully scrape off the white part with a teaspoon. Cut peel in thin strips with scissors.

In a saucepan place the 1 cup reserved liquid, 2 cups sugar, and 3 tablespoons corn syrup. Bring to boil and add peel. Cook until candy thermometer registers 230 degrees, or until the peel is clear. Drain well in a strainer. When cool, roll the individual pieces of peel in granulated sugar; shake off excess sugar and store in a covered container.

*** LEMON FLUFF PIE 1 8-inch pie shell, baked 4 egg yolks 1 teaspoon salt 2 teaspoons grated lemon rind 1 cup fresh lemon juice 1 cup sugar 1 tablespoon plain gelatin 1 cup cold water 2 egg whites 4 tablespoons sugar 1 teaspoon vanilla Dash of salt 1 cup whipping cream Coconut IN the top part of the double boiler, beat egg yolks slightly. Stir in 1 teaspoon salt, 1 cup sugar, lemon juice and lemon rind. Cook over hot water until thick, about 5 minutes, stirring all the while.

Remove from heat. Add gelatin which has been soaked in 1 cup cold water. Stir until dissolved. Cool.

Beat egg whites until stiff and add 4 tablespoons sugar gradually. Add 1 teaspoon vanilla and dash of salt. Fold into cooked mixture.

Whip cream and fold in. If using the imported bottled cream as we usually do in Bermuda, I would add a bit of sugar and vanilla to the cream before adding it to the pie mixture.

Pile filling lightly into pie shell and sprinkle with coconut. Chill in refrigerator. It will be set and ready to serve in an hour's time.

*** LIME PIE 2 eggs 1 cup sugar Grated rind and juice of 3 limes 4 tablespoons green creme de menthe Green food colouring 1 cup heavy cream, whipped 1 cup ginger snap crumbs 3 tablespoons butter, melted 1 pint vanilla ice cream BEAT eggs until thick, gradually add sugar, and continue beating until mixture is light and fluffy. Add lime juice, grated rind, creme de menthe, and enough colouring to tint mixture pale green. Lastly fold in the whipped cream.

Pour into shallow dish and freeze until mushy -- about one hour. Then remove from freezer and, working quickly, beat well with a spoon. Return to freezer and leave until half frozen again.

In the meantime make a crust by mixing ginger snap crumbs and melted butter.

Press on sides and bottom of 9-inch pie plate. Chill. Then soften the ice cream until it can be spread over the crust. Place in freezer.

When the lime mixture is half frozen, spread over the ice cream in the crust.

Freeze until the pie is firm.

*** CITRUS SYRUP SQUEEZE juice from the fruit and measure. Make an equal amount of heavy sugar syrup (about in the proportion of 2 cups sugar to 1 cup water). Add fruit juice to sugar syrup and bring just to the boil. Pour into hot sterilised bottles with a screw cap or seal top. This will keep for as long as 6 months.

It makes a refreshing drink used in the amount of about 2 tablespoons to a glass.

Recipes from What's Cooking in Bermuda.