the fuss and bother of preparing an elaborate meal.

According to Cecile C. Snaith-Simmons, author of The Bermuda Cook Book, the secret to a good cocktail party is to select compatible people, have enough room for people to circulate, serve good drinks and good hors d'oeuvres.

Here are some easy hors d'oeuvres recipes which will help make your next get-together a resounding success.

TOMATO EGG BOATS 3 small tomatoes 2 hard cooked eggs (chopped) 1 teaspoon salt 1 tablespoon mayonnaise 1 cup finely chopped celery 1 teaspoon mustard with horseradish CUT tomatoes in quarters or eights. Cut out centres leaving half-inch shell.

Combine rest of ingredients and spoon onto tomato shell, garnish with parsley.

CHICKEN LIVER PATE 1 pound chicken livers 1 onion, chopped Pinch allspice, dill weed, thyme 4 ounces butter Salt & pepper to taste Small glass of sherry FRY onion in butter until golden, then add the cleaned chicken livers. Add seasonings, and simmer until livers are cooked through (approximately 10 minutes). Spoon into blender, adding sherry. Blend until smooth. Chill. Serve with hot toast.

CHEESE PUFFS 2 egg whites 1 cup grated Parmesan cheese 2 tablespoons finely chopped parsley *1 teaspoon finely grated onion 3 tablespoons flour 1 teaspoon celery seed Dash of cayenne pepper Fine dry bread crumbs *paprika BEAT egg whites with electric mixer on high speed until stiff. Combine and mix cheese, parsley, flour, celery seed and cayenne pepper. Fold into beaten egg whites. Form mixture into small balls. Roll in bread crumbs. Sprinkle with paprika. Lower slowly in preheated fat. Fry until brown, turning (frying time: about 2 minutes). Drain.

CRAB QUICHE LORRAINE 1 stick or 1 packet pie crust mix 4 eggs 2 cups light cream 2 tablespoons instant minced onion 1 teaspoon salt 1 tablespoon cayenne red pepper 1 can (7 1 ounces) crab meat, drained and cartilage removed 1 cup shredded Swiss or mozzarella cheese (about 4 ounces) Snipped parsley or parsley flakes Great recipes for cocktail parties PREPARE pastry for 9-inch one-crust pie as directed on package except -- cover pastry-line pie pan with plastic wrap and refrigerate. Beat eggs until blended. Stir in cream, onion, salt and cayenne pepper. Cover and refrigerate.

About 1 hour before serving, heat oven to 425. Pat crab meat dry with paper towels. Sprinkle crab meat and place in pastry-lined pie pan. Pour egg mixture over crab meat and cheese; sprinkle with parsley. Bake 15 minutes. Reduce oven temperature to 300 and bake 30 minutes longer or until knife inserted 1 inch from edge comes out clean. Let quiche stand 10 minutes before cutting into wedges.

Recipes from the Continental Society of Bermuda Cookbook.

BLUE CHEESE DIP 16 ounces sour cream 1 cup chives 1 tablespoon vinegar 1 packet dry blue cheese MIX all ingredients together. Refrigerate for about 12 hours.

SOUR CREAM AND ONION DIP 1 package dry onion soup mix 16 ounces sour cream A few drops of hot sauce MIX well and refrigerate for about 12 hours. May be served with crackers.

AVOCADO DIP 2 ripe avocado 1 1 teaspoons salt 3 tablespoons lemon juice 1 teaspoon Tabasco 1 teaspoon chili powder 1 tablespoon green pepper (chopped) 4 green onions (chopped) 2 tomatoes (seeded and chopped) 3 strips of bacon (crumbled) MASH avocado. Add all other ingredients. This dip is best served immediately as it tends to darken when exposed to the air.

COCKTAIL SAUCE 6 tablespoons chili sauce 2 tablespoons lemon juice 1 1 tablespoons horseradish 1 tablespoon onion (grated) 1 tablespoon parsley (chopped) 1 teaspoon Worcestershire sauce 1 teaspoon salt 1 teaspoon Tabasco COMBINE all ingredients and chill thoroughly. Makes 3 cup. This sauce is good for seafood, especially served over shrimp.

DEVILED EGGS 12 large hard boiled eggs 1 small onion (chopped fine) 1 green pepper (chopped fine) 1 stalk celery (chopped fine) 1 tablespoon parsley (chopped) 1 teaspoon seasoning salt 1 teaspoon white pepper 1 teaspoon mustard Mayonnaise to moisten CUT eggs in half and remove the yolk. Mash yolk combined with salt and pepper.

Add onion, green pepper, celery and chopped parsley. Mix well. Now add mustard and enough mayonnaise to moisten.

Place the yolk mixture back into the egg whites. Garnish with a thin slice of stuffed olive or parsley. Sprinkle yolk with a little paprika.

Arrange on a serving platter. Cover with plastic wrap and chill. Remove from refrigerator about 1 hour before serving.

MOUSSE DE FOIE DE VOLIALLE Chicken Liver Mousse 2 sticks (8 ounces) plus 3 tablespoons butter 3 shallots, chopped 1 pound chicken livers, rinsed and dried 1 teaspoon thyme 1 teaspoon salt (omit if using salted butter) 1 to 1 teaspoon freshly ground pepper, to taste 1 cup Madeira 2 teaspoons Glace de Viande (optional) 2 teaspoons Cognac IN a 10-inch skillet, heat 3 tablespoons of the butter over medium heat. Saute the shallots quickly until they are softened but not browned, 2 to 3 minutes.

Add the livers, increase the heat, and saute' just until all sides have been coloured lightly, 2 to 3 minutes. Season with the thyme, salt, and pepper.

Transfer the lives to a food processor or blender.

Add the Madeira and glace de viande, if using, to the skillet and reduce by half over high heat, about 45 seconds. Set aside.

Puree the livers and the remaining 2 sticks butter until smooth. Mix in the reduced pan liquid and Cognac. Taste and adjust the seasoning, if necessary.

Pour the mousse into a porcelain mold or individual molds for serving and cover the surface with plastic wrap. Refrigerate for a minimum of 2 hours.

Serve with toast or crackers.

When available, use duck, goose, pheasant, or pigeon livers.

Recipes from The Bermuda Cookbook.