around the field but others who have their own camps make a few dishes of their own. Here are a few favourites.

BERMUDA FISH CHOWDER 1 large rockfish head or 3 or 4 small ones 2 lbs. fresh fish salt sprig of thyme bay leaf whole cloves peppercorns 1 lb. salt pork, diced 2 onions, chopped 6 stalks celery, chopped 1 green pepper, chopped 1 tin of tomatoes 1 tin of consomme 1 bottle of ketchup 6 sprigs parsley, minced Worcestershire sauce pinch of curry powder lemon rum and sherry PLACE fish heads and fish in a large pot. Add water to cover, as well as salt, thyme, bay leaf, cloves and peppercorns. Simmer at least an hour. Then remove bones and skin and flake the fish into shreds.

In a separate saucepan, fry salt pork with onions, celery and green pepper.

Then add tomatoes, consomme, ketchup, parsley, Worcestershire sauce and curry powder. Simmer to blend flavours. Add this mixture to the fish stock.

Thicken the chowder slightly with flour or cornstarch. Colour with gravy browning. Simmer about 15 minutes longer. Just before serving, add a squeeze of lemon and rum and sherry to taste.

HOP'N JOHN (Peas and Rice) 1 pig's tail or snout 1 lb. pigeon peas or birdeye peas 5 cups water 1 sprig of thyme 1 Portuguese sausage, sliced 1 large Bda. onion, chopped 1 cup raw rice SOAK peas and pig's tail in water overnight. Next morning, drain and rinse.

Place in large pot with 5 cups water. Cover and boil gently for 15 minutes.

In the meantime, fry onion and sausage until brown. Add to pot with sprig of thyme or about 1 teaspoon powdered thyme. Continue cooking over low heat for a further 45 minutes. Add raw rice, season to taste with salt and pepper, cook until rice is done -- about 30 minutes.

Before serving, remove and discard pig's tail. This dish freezes well. It is delicious when re-heated with butter in a frying pan. Serves 8-10 people.

BERMUDA MUSSEL PIE 2 qts. shelled mussels 2 lbs. potatoes 3 lb. onions few sprigs parsley 2 tablespoons thyme 1 tablespoon Worcestershire sauce 2 tablespoons curry powder 1 tablespoon gravy colouring salt to taste (use sparingly) dash of pepper 1 cup water 1 cup flour RINSE mussels once and take out the pieces of shell sometimes left in them.

Put mussels, potatoes and onions through food grinder using coarse blade, or chop finely with a knife. Put mixture in the pressure cooker with the seasonings and about 1 cup water. Pressure cook 20 minutes. Remove from stove.

Thicken mixture to stew consistency with the flour mixed to a paste with cold water. Remove and allow to cool.

Make pastry using: 2 cups flour 2 cup shortening 1 teaspoon salt 1 cup cold water LINE your favourite pie plate with pastry. Put in filling of mussels. Cover with the rest of pastry. Bake in a hot oven of 450 degrees for 10 minutes.

Reduce heat to 350 degrees and bake 30 minutes more.

CONCH STEW 2 medium-sized conch shells 1 lb. salt pork 1 large Bermuda onion, chopped 1 cup water 2 large Bermuda onions 2 large carrots 2 large potatoes Small piece of fresh thyme Sprig of parsley 2 tablespoons flour 2 tablespoons ketchup 1 tablespoons Worcestershire sauce 1 teaspoon vinegar 1 teaspoon pepper 1 cup black rum or sherry Cup Match recipes STAND conch shells in an inch of boiling water until the meat leaves the shells. Use only the white meat; cut it in cubes. Cut salt pork in cubes and place in pressure cooker. And chopped onion and fry until golden. Then add conch meat. Cover with 1 cup water and cook under pressure for 30 minutes.

Reduce pressure.

Remove cover and add vegetables cut in cubes, thyme and parsley. Cover with water and cook under pressure for another 5 minutes. Reduce pressure.

Remove cover and thicken gravy with flour. Remove thyme and parsley. Add remaining ingredients.

CONCH CHOWDER 4 oz. salt pork (or bacon) 2 medium onions 2 sticks celery 1 green pepper 2 medium tomatoes, peeled and seeds removed 1 medium potato 4 oz. butter 3 oz. flour 1 lb. diced conch 1 cup coffee cream 1 tsp. thyme 1 tsp. chopped parsley pinch of sage pinch of cayenne salt to taste DICE the salt pork, onions, celery, green pepper, tomatoes and potato in 1 inch squares. Saute the salt pork in butter for two minutes, then add all the diced ingredients except the tomatoes. Saute gently for five minutes without allowing to brown.

Sprinkle the flour over the sauteed ingredients. When flour has absorbed the moisture, add the pre-heated stock stirring well to prevent lumps. When vegetables are tender, add the remaining ingredients and seasonings and let simmer for 5 minutes.

Serves 6.

All recipes from: What's Cooking in Bermuda by Betsy Ross MACARONI AND CHEESE 2 cups uncooked macaroni 1 1 cups milk 2 tbs. flour 2 tbs. butter 1 small onion (chopped) 1 tsp. salt 1 tsp. white pepper 1 tsp. Worcestershire sauce 1 tsp. Tabasco 1 tsp. prepared mustard 2 cups sharp cheddar cheese (grated) 1 cup Parmesan cheese For Topping, mix together: 1 cup grated cheese 1 cup bread crumbs 1 cup Parmesan cheese COOK macaroni according to package instructions. Drain. Melt butter in pan.

Saute onions and add flour. Gradually, add milk stirring well. When milk is very hot remove from heat. Add all other ingredients.

In a greased casserole add macaroni and cheese sauce. Mix well. Top with topping of cheese and bread crumb. Bake at 350 degrees F. for 30 minutes.

Serves 6.

GINGER BREAD 11 cups flour 1 tsp. baking soda 11 tsp. ginger 11 tsp. cinnamon 1 tsp. cloves 1 tsp. salt 2 eggs 1 cup sour milk 1 cup molasses 1 cup shortening 1 cup sugar 1 cup raisins HEAT oven to 350 degrees F. Grease and flour an 8square pan. In a large bowl mix flour with baking soda, raisins and spices. Set aside. In a blender mix all other ingredients until smooth. Add to ingredients in large bowl and mix well. Pour into prepared pan and bake for 30 minutes.

FRIED FISH 3-4 lbs. fish fillets lemon juice salt, pepper and paprika (to taste) 4 eggs beaten in a little milk 1 cup flour 1 cup bread crumbs cooking oil SQUEEZE lemon juice over fish and set aside for about 20 minutes. Sprinkle with salt, pepper and paprika. Dip fish in egg and milk then into mixture of flour and bread crumbs. Fry in hot oil until golden. Serve with Tartar Sauce.

TARTAR SAUCE 1 cup mayonnaise 1 tbs. lemon juice 2 tsp. grated onion 1 tbs. drained capers 1 cup drained sweet relish 1 tsp. salt MIX all ingredients together. Cover and chill.

SUGAR COOKIES 1 cup sugar 1 cup butter 1 egg 1 1 cups flour 1 tbs. baking powder 1 tsp. vanilla 1 tsp. salt HEAT oven to 375 degrees F. Cream butter and sugar -- add egg. Mix well. Add flour, baking powder, vanilla and salt. Roll into marbles. Place on a lightly greased cookie sheet. Press flat with the sugared bottom of a glass. Bake for 10 minutes..

All recipes from `The Bermuda Cookbook' By Cecille C. Snaith-Simmons