Codfish cakes and hot cross buns are as much a part of the Bermuda Good Friday as kite flying and religious observances.

And small wonder for, apart from being delicious, both items fit perfectly into one hand while the other steers a buzzing kite across breezy blue skies at the end of a taught string.

Even if it rains (perish the thought!), codfish cakes and hot cross buns make for easy catering while everyone catches up on the gossip of the week. A perfect before-church snack, they also go down well after some hours in a hard church pew.

Since Easter Sunday is usually marked by large family gatherings rather reminiscent of Christmas, it often follows that the menu is similar. Cassava pie is a particular favourite on both occasions, providing a last opportunity to enjoy one of Bermuda's best traditional dishes before the long wait until December.

Here's how to prepare our Easter favourites: 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. (The Bermuda Cook Book by Cecille Snaith-Simmons).

HOT CROSS BUNS 1 cup milk 1 cup brown sugar, lightly packed 2 tsp. salt 1 cup shortening 1 tsp. sugar 1 cup lukewarm water 2 pkts. yeast 1 egg, beaten 1 egg, separated 1 tbsp. cinnamon 1 tsp. nutmeg 1 tsp. ginger 5 to 51 cups all-purpose flour 1 cup raisins SCALD milk and pour into large bowl. Add brown sugar, salt, and shortening.

Stir until shortening melts. Cool to lukewarm.

Meanwhile, in a separate bowl, dissolve 1 teaspoon sugar in lukewarm water.

Over this, sprinkle yeast. Let stand 10 minutes. Stir briskly with fork. Add to milk mixture.

Add beaten egg and egg yolk. Add spices. Beat in 21 cups flour. Then beat in raisins. Then gradually beat in the remaining flour.

Turn dough onto lightly floured surface and knead 8 to 10 minutes. Shape into a smooth ball and place in a greased bowl. Cover and let rise until doubled.

Approximately 11 hours.

Punch down and shape into 18 to 20 buns. Place on greased baking sheets. Let rise until double, 45 to 60 minutes. Beat egg white with 1 tablespoon water and brush over top of buns. Slash top of bun to form a cross. Preheat oven to 400 degrees. Bake for 18 to 20 minutes or until done. (Clifford Wade in Traditional Bermuda Recipes).

ICING CROSS FOR HOT CROSS BUNS It is traditional to make a cross of icing on the top of each hot cross bun.

This can be done either by piping with a cake decorator or by using the tip of a spoon. Here's the recipe for the 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. (What's Cooking in Bermuda by Betsy Ross) .

CASSAVA PIE 8 lbs. cassava 3 lb. butter 1 cup flour 2 tbsp. salt 1 tsp. nutmeg 8 eggs 3 cup sugar 2 tsp. baking powder 1 tbsp. cinnamon 1 cup sherry wine Filling 4 lbs. chicken 2 lbs. pork CREAM butter and sugar, add beaten eggs. Add cassava and mix well. Sift flour, baking powder, cinnamon, and salt. Add to first mixture, add sherry and mix well. Boil chicken and pork until tender. Line a deep pan with mixture; add meat which has been boiled and seasoned with slat, pepper, and thyme. Add 1 cup of stock; cover with cassava mixture and bake for 4 hours in slow oven.

(Traditional Bermuda Recipes - Rosely M. Joell) .