potatoes along with some flour and raisins for those Good Friday favourites -- codfish cakes and hot cross buns. Here are a few recipes for those traditional dishes.

*** HOT CROSS BUNS 1 cup milk, scalded 1 cup butter 1 cup white sugar 1 teaspoon salt 1 cup lukewarm water 1 pkg active dry yeast 1 teaspoon sugar 1 egg, beaten 3 cup currants 31 cups flour 2 teaspoons cinnamon 1 teaspoon allspice PLACE scalded milk in large bowl; stir in sugar, butter, salt. Cool to luckwarm. Place lukewarm water in small bowl; stir in teaspoon sugar. Sprinkle with years. Let stand 10 minutes.

Stir yeast; add to milk mixture. Blend in beaten egg and currants. Sift flour and spices; add milk mixture, beating well. Add extra flour if necessary to make a stiff dough. Place in large, well-buttered bowl, and brush with melted butter. Cover with wax paper and towel. Set in a warm place (about 82 degrees), free from draughts, to let rise until double in bulk -- about 11 hours.

Punch down. Knead slightly on lightly floured board. Pinch off small pieces to form smooth, round buns about 2'' in size. Place these on buttered baking pan, about 2'' apart. (A jelly roll pan is about right for this) Cover and let rise until again doubled in bulk, about one hour.

Brush tops with slightly beaten egg white and bake at 400 degrees for 10-15 minutes. Remove from pan and cool on cake rack.

Make a cross of icing on each top, either by piping with a cake decorator or by using the tip of a spoon.

ICING 1 egg white 11 cups icing sugar 1 teaspoon vanilla TO beaten egg, add sugar gradually, beating with electric beater if possible.

Add vanilla.

*** HOT CROSS BUNS 5 lbs flour 1 cup sugar 2 tsp salt cinnamon & allspice (to taste) 1 cup corn oil or 2 sticks margarine 3 yeasts 3 cups fruit (mixed peel and raisins) 4 cups warm water MIX yeast into warm water, plus 1 tablespoon sugar. Stir and set aside to bubble.

In large bowl place flour, sugar and salt. Cut in butter or oil, add fruit.

Add liquid to flour mixture knead, then cover and set aside to rise until double in bulk. Knead again on floured board, shape into buns, set to rise again.

Bake in oven 350 degrees until brown, while hot brush with sugar and water syrup.

*** HOT CROSS BUNS 10 cups flour 21 cups sugar 3 pkgs yeast 1 tsp cloves 11 tsp allspice 5 tsp cinnamon 1 cup shortening 3 tsp salt 4 cups water 1 pkg raisins 1 pkg raisins 1 pkg currants 1 cup mixed peel DISSOLVE yeast in 2 cups warm water, set aside. In large bowl combine flour, sugar, salt, shortening, spices and fruit; work together until blended. Add yeast mixture to dry ingredients, mix well; knead and cover. Set aside to rise. Knead again, cut into pieces, shape buns and bake.

*** HOT CROSS BUNS 2 pkg's Active Dry Yeast 1 cup milk -- scald 1 cup vegetable oil 1 cup sugar -- (can use up to 1 cup) 3 tsp salt 31 -- 4 cups flour 1 -- 1 tsp cinnamon 3 beaten eggs 2 cups raisins 1 tsp nutmeg SOFTEN yeast in 1 cup warm water and 1 tsp sugar. Combine milk, oil, sugar and salt. Cool to lukewarm. Sift 1 cup flour with cinnamon and nutmeg. Stir into milk mixture. Add eggs and blend well. Stir in softened yeast and raisins.

Beat in remaining flour, or enough to make a soft dough. Cover with damp cloth.

Let rise 11 hours. Punch down. Turn out on lightly floured surface. Roll dough in buns and place 11 "apart on greased baking pan. Cut a cross on top. Let rise in a warm place till double in size. Bake at 350. Makes 24.

*** HOT CROSS BUNS 31 cups flour 1 cup sugar 3 tbs melted butter 1 tsp salt 1 cup milk (scalded) 1 yeast cake softened in 1 cup warm milk 1 egg (beaten) 1 tsp cinnamon 1 tsp allspice 3 cup raisins POUR scalded milk into a bowl. Add sugar, salt and melted butter. Cool to lukewarm. Stir in softened yeast and the well beaten egg. In a large bowl sift flour, cinnamon, and allspice.

Add raisins and liquid. Mix well then cover and let rise in a warm place until double in bulk.

Punch down and knead on a lightly floured board for a short time.

Shape into large biscuits, and place on a well greased baking pan.

Allow to rise again.

Brush tops of buns with slightly beaten egg white.

Bake at 375 degrees F. for 20 minutes. Yields 18 buns.

*** COD FISH CAKES 1 lb. cooked codfish flaked 3 cups mashed potato 1 egg 1 tsp pepper 1 tsp seasoning salt 1 tsp thyme leaves 2 tbs chopped parsley 1 small onion chopped or grated cooking oil flour BEAT egg in a bowl. Add flaked codfish and mashed potato. Mix well. Add salt, pepper, thyme, onion and parsley. Mix well.

Form mixture into patties. Dust with flour and fry until golden brown.

Codfish cakes go well with baked beans, lettuce and tomato.

*** COD FISH CAKES Chef Fred Ming 2 lb salted cod (boneless) 3 lb potatoes 1 onion finely chopped 2 eggs Thyme, and chopped parsley Salt, pepper 1 lb butter SOAK fish overnight in cold water, drain, add fresh water, and cook for 11 hours.

Halfway through cooking, add peeled potatoes, cut into chunks and let finish cooking with the fish. Drain fish and potatoes. With a potato masher , mash the mixture to a fine pulp, add butter, eggs and seasonings.

Roll into balls, pass through seasoned flour and shallow fry. Serve on a dinner plate with lemon and parsley springs.

Good Friday recipes FISH CAKES (Bermuda Style) 3 lbs potatoes 1 lb cod fish (boneless) 1 small onion, chopped 1 tsp parsley 1 tsp thyme 1 egg 1 tsp garlic salt 1 tbsp lard SOAK cod-fish overnight in clear water. Cook potatoes, when potatoes are boiling and almost done, add cod-fish (about 5 to 7 mins.), complete cooking together.

Drain off water, add the remaining ingredients and combine with potato masher, mixing well. Shape into cakes or balls, using ice cream scoop. Bring in hot oil until brown on all sides, approx. 10 minutes.

*** CODFISH AND BANANA BREAKFAST 2 lbs. boneless, skinless salt cod 2 cups medium-thick white sauce 1 teaspoon prepared mustard 1 teaspoon worcestershire sauce small peeled whole potatoes peeled whole bananas 3 hard cooked eggs, chopped chopped parsley SOAK cod in water overnight, changing the water several times before you go to bed.

In the morning, pour off the water and rinse the cod. Cut into serving portions and place in large frying pan with fresh water. Bring almost to the boil. Pour off water and rinse again. Then cover the cod with fresh milk and simmer gently until cooked, about 15-20 minutes.

In the meantime; boil the potatoes in a separate pot. Also in the meantime, make white sauce. Flavouring it with mustard and worcestershire sauce. Add chopped eggs.

Serve codfish on a plate with potatoes and banana; pour egg sauce over all.

Sprinkle with chopped parsley. Finishing touches could be sliced avocados, sliced onions, fried tomatoes.

Some people omit the white sauce, preferring a mixture of olive oil; mustard, chopped eggs, and a few drops of sherry peppers.

With the codfish and potatoes that are left over, you can make codfish cakes for Monday's lunch.