of cookbook authors Nan Hosmer Pipestem and Judi Ohr, it has resulted in "The Ecology Cookbook'', which they describe as "an earth mother's advisory''.

Available at the Bermuda Library, the book is based on the premise of "survival'' and a cognizance of man's ability to save what is left of the planet through judicious use of its resources.

Several chapters deal with the attributes of what the authors define as "sensible living'' -- calories and common sense, shopping techniques, and descriptions of many health foods.

The recipes, of which the following are a sampling, are based on natural foods: FRIED RABBIT 1 frying rabbit, cup up 1 onion, chopped 4 tablespoons oil 4 sprigs fresh parsley salt and pepper to taste 1 teaspoon oregano 1 teaspoon rosemary 1 bay leaf 1 6 oz. can tomato paste 3 cups water SAUTE rabbit and onion in oil for ten minutes. Add seasonings, tomato paste, and water. Bring to a boil, simmer for one hour or until meat is tender.

WHOLE WHEAT PIE CRUST 2 cup oil 1 cup whole wheat flour 3 teaspoon sea salt 4 teaspoons cold water MIX with hands or fork the oil, flour, and salt until mixture resembles Parmesan cheese. Add water and blend into a soft dough. Add more flour if the dough is too soft; more water if the dough becomes too hard. The mixture should stick together. Roll out on floured board. Makes one 9-inch pie crust.

FAMILIA (Dry cereal with fruit) 3 cups quick oats 3 cups wheat flakes 1 1 cups wheat germ 2 cups raisins 8 oz. dried apricots, chopped 1 cup raw sugar or turbinado sugar MIX all ingredients together and store in refrigerator. You may replace any of the dried fruit with another dried fruit of your choice.

PUMPKIN MUSHROOM SOUP 1 lb. mushrooms, sliced 1 cup onion, chopped 2 tablespoons oil 2 tablespoons flour, unbleached 1 tablespoon curry powder 1 pound pumpkin, cooked and mashed 1 teaspoon nutmeg sea salt and pepper to taste 1 tablespoon honey 1 cup milk SAUTE mushrooms together with onion in oil. Add flour and curry and stir. Add other ingredients except milk. Cook, stirring 10-15 minutes. Add milk, heat but do not boil. Serve hot topped with yogurt.

TIGERS' AND PEOPLE'S MILK 3 teaspoon lecithin powder 1 cup nutritional yeast 1 tablespoon calcium lactate powder 1 orange, squeezed 1 teaspoon orange rind, grated 1 cup wheat germ 1 banana 1 teaspoon vanilla 3 cup yogurt MIX together in blender and drink.

SOY BEAN CASSEROLE 1 cup diced salt pork 2 cups celery, chopped 2 tablespoons green pepper, chopped 6 tablespoons flour, unbleached 2 cups milk 1 tablespoon salt 2 cups cooked soy beans 1 cup buttered bread crumbs BROWN salt pork in a fry pan. Add celery and green pepper and saute for about five minutes. (You can use a little leftover meat or ham or omit the meat entirely, depending on your taste). Add thickening made of flour, milk and salt. Stir. Bring to boiling point and stir in cooked beans. Pour mixture into a greased baking dish and cover with buttered crumb topping. Bake in a 350-degree F. oven for 30 minutes, or until the crumbs are browned.

HERB SALAD DRESSING 1 clove garlic, minced 3 cup olive oil 1 teaspoon pepper 4 tablespoons basil 4 tablespoons oregano 1 teaspoon salt 8 tablespoons vinegar MIX well in quart jar.

GARLIC SALAD DRESSING 2 teaspoons dry mustard 1 cup wine vinegar 9 cloves garlic, minced 2 cups oil 1 teaspoon salt 2 teaspoons oregano MIX all ingredients well. Store in quart jar in refrigerator.

ITALIAN SALAD DRESSING 8 tablespoons olive oil 1 clove garlic, minced 1 teaspoon salt 2 tablespoons wine vinegar juice of 1 lemon 1 teaspoon fresh ground black pepper PLACE oil in bowl, add garlic and stir. Add remaining ingredients and mix well.

ENCHILADAS CON QUESO Sauce: 1 tablespoon safflower oil 1 medium sized onion, chopped 1 cup chopped green pepper 3 cups tomato sauce or puree 2 tablespoons chili powder salt to taste 1 teaspoon cumin 1 cup water, added gradually Filling: 1 1 lbs. grated Monterey Jack cheese 1 large onion, chopped 1 cup ripe olives, pitted and chopped 2 dozen corn or flour tortillas To make sauce: Fry onion and green pepper lightly in oil. Add tomato sauce or puree. Add chili powder, salt and cumin. Cook for 10 minutes or until blended.

Add water to thin sauce if needed. Thicken with a little whole wheat flour if necessary.

To assemble enchiladas: Dip tortillas in sauce one at a time. Place them in a large pan and put a little cheese and some onion along with some olives on the tortilla and roll it up. Bring sauce to a boil and pour it over the enchiladas. Sprinkle some cheese on top and bake at 350 degrees F. for forty minutes.

More recipes from the Ecology Cookbook From Page 27 APPLE BREAD 3 cup honey 1 cup bland vegetable oil 3 eggs, slightly beaten 2 teaspoons vanilla 1 teaspoon salt 1 teaspoon ground ginger 2 teaspoons cinnamon 2 cups apples, grated 1 cup raisins 3 cups whole wheat flour 2 tablespoons baking powder 1 cup wheat germ 1 cup chopped nuts MIX and blend honey, oil and eggs. Add vanilla, salt and spices. Add apples and raisins. Add dry ingredients, including nuts. Bake in a loaf pan at 350 degrees F. for one and one quarter hours, or until done. Cool before slicing.

TOFU CHEESE CAKE 2 8 oz. pkgs. cream cheese 1 lb. tofu, drained 1 teaspoon vanilla 3 cup honey 2 eggs, beaten 1 teaspoon sea salt COMBINE all ingredients. Blend with a fork until light and smooth. Pour into a spring form pan or a 9 1 -inch pie pan which has been lined with a crust. Bake at 350 degrees F. 45 minutes to one hour. At the end of one hour, or when the cake is done, turn off oven and allow cake to sit without interruption for at least two hours. Place in refrigerator and do not disturb for at least six hours. The best results are obtained if the cake is made one day before serving. This allows plenty of time for preparation and aging.

PANNETONE 3 cakes yeast 1 cup lukewarm water 1 cup unbleached flour 1 cup honey 3 cups stone ground flour 1 cup raisins 1 cup chopped walnuts 1 tablespoon anise seed 2 tablespoons honey 1 cup warm evaporated milk 1 cup melted butter 4 eggs, beaten 2 teaspoons salt 1 cup chopped almonds 1 cup chopped pine nuts 1 teaspoon vanilla DISSOLVE yeast and 2 tablespoons honey in lukewarm water and milk. Add 2 cups flour, mix well. Add melted butter, honey and eggs. Add 4 cups flour to which the salt has been added. Cover, let rise in warm place until light (about two hours). Add raisins, fruit, nuts, anise seed and vanilla. Add more flour, try to keep dough on the soft side. When smooth, put in bowl which has been greased. Cover and let rise until double. This takes several hours. Then shape into two large loaves. Let rise again in pans until double. Brush tops of loaves with beaten egg and 1 tablespoon water. Bake at 325 degree F. oven for 45 minutes.

PERSIMMON-APPLE PIE 2 cups persimmon pulp 1 cup milk 1 teaspoon cinnamon 1 cup chopped nuts 1 teaspoon vanilla 2 cups grated apple 1 teaspoon nutmeg 1 egg, well-beaten 1 teaspoon salt 1 cup raisins 1 unbaked pie shell MIX all ingredients and pour into an unbaked pie shell. Bake at 350 degrees F.

for 40 minutes. Pie is done when knife is inserted and comes out clean. When pie is cooked, turn off oven and let it sit. You may serve with whipped cream.

ITALIAN BISCOTTINI 6 tablespoons melted shortening 2 cups honey 6 eggs, beaten 2 teaspoons anise flavouring 2 cups unbleached flour 1 cup whole wheat flour 4 teaspoons baking powder MIX melted shortening and honey together. Add beaten eggs and anise. Gradually add flours and baking powder. Mix well. Dough should be the consistency of cake batter. Grease pan and line with wax paper for easy removal. Pour in dough. Bake at 350 degrees F. until done. Remove from pan. Slice in the centre and then into slices. Place under broiler and brown lightly on both sides.

Yummy for dunkin'! MOLLETES-MEXICAN SWEET ROLLS 1 cup milk 2 tablespoons shortening 1 large egg, slightly beaten 2 tablespoons warm water 1 1 teaspoons anise seed 1 cup honey 1 cake yeast 4 1 cups unbleached flour COMBINE milk and anise seed in saucepan. Bring just to the boiling point.

Remove from heat, add shortening, honey and salt. Mix well and let cool to lukewarm. Add egg and yeast. Mix well, making soft dough by adding flour.

Cover with a damp cloth and let stand until double in size (1 hour). Turn onto floured board and divide dough into 24 equal pieces. Shape into balls and place 2 inches apart on a well greased baking sheet. Cover with a damp cloth.

Allow to rinse until double in bulk. This process takes about one hour depending on the room temperature. Brush with a little melted butter. Bake at 350 degrees F. for twenty minutes. Yield: one dozen medium sized rolls.

HEALTHY CANDY 1 lb. dates 1 lb. dried apricots 1 lb. dried figs 2 cups cut-up nut meats 1 cup raisins 1 teaspoon sunflower seeds 1 teaspoon grated orange rind 1 teaspoon grated coconut PUT all ingredients through food grinder with the exception of the seeds, rind and coconut. Mix well. Press into buttered dish and cut into squares. Roll in rind and seeds or coconut.

EATING RIGHT -- The Ecology cookbook, available at the Bermuda Library.