given them. Looking back over their lives, most children would agree that one of mother's outstanding qualities has been her ability to pamper and spoil them, to create countless delicious meals, and special treats like scrumptious desserts.

Why not return the favour this Sunday and create something scrumptious for mother with your very own hands. Here are some suggestions: GREAT-GRANDMOTHER'S STRAWBERRY CAKE Preparation time: 40 minutes Baking time: 30 minutes Serves 8-10 1 cup butter 1 1 cups sugar 3 eggs, separated 2 1 cups flour 1 tablespoon baking powder 3 cup milk Strawberry filling (see recipe below) Extra large berries or toasted coconut for garnish PRE-HEAT oven to 325 degrees F. In large bowl cream butter and sugar; beat in egg yolks. Combine flour and baking powder and add alternately with milk to creamed mixture. Beat egg whites until stiff; fold into batter. Grease and flour two 8-inch layer cake pans. Pour batter in pans and bake 30 minutes or until top springs back when touched. Cool in pan 5 minutes before turning out onto rack to cool completely. When cool, spread Strawberry Filling between layers and over top. Garnish with larage, plump berries.

Strawberry Filling 1 cup strawberries, crushed 1 cup sugar 1 egg white, beaten WHIP cream until stiff and fold in sugar and stawberries.

Strawberries and Cream Frosting 1 cup heavy cream 1 tablespoon sugar 1 cup strawberries, crushed WHIP cream until stiff and fold in sugar and strawberries.

FRESH COCONUT CAKE 1 cup shortening 2 cups sugar 1 teaspoon vanilla extract 3 cups cake flour, sifted 3 teaspoons baking powder 1 teaspoon salt 1 cup milk 1 cup coconut milk 1 cup coconut, freshly grated 6 egg whites, stiffly beaten Fresh Coconut Icing 1 cup plus 1 teaspoon sugar 1 cup coconut milk 1 teaspoon salt 1 teaspoon cream of tartar 2 egg whites 3 tablespoons water 1 teaspoon vanilla extract 2 cups coconut, freshly grated CREAM shortening and sugar together in large mixer bowl, then add vanilla extract. Sift flour, baking powder and salt togther. Add to creamed mixture alternately with milk and coconut milk, beating well after each addition. Stir in 1 cup coconut, then fold in egg whites carefully but thoroughly. Turn itno 2 greased and floured 9-inch layer cake pans with removable bottoms.

Bake in pre-heated 375 degree F. oven for 30 minutes, or until cake tests done. Cool in pans for 10 minutes, then turn out on wire racks to cool completely. To make icing: Stir 1 teaspoon sugar into the cocoonut milk, then spoon over the cake layers. Combine 1 cup sugar, salt, cream of tartar, egg whites, 3 tablespoons water, and vanilla extract in top of double boiler and stir until blended. Place over boiling water and cook for 7 minutes, beating constantly at high speeed with an electric hand mixer. Stir in 1 cup coconut.

Frost between layers and over top and side of cake. Sprinkle half the remaining coconut over top of cake, then press remaining coconut lightly around side of cake. Yield: 12 servings.

PINEAPPLE UPSIDE DOWN CAKE 1 cup (1 lb.) butter, at room temperature 1 cup sugar 3 eggs, well beaten 2 cups sifted cake flour 3 teaspoons baking powder 1 teaspoon salt 2 cup milk 1 teaspoon vanilla 1 cup dark brown sugar 8 slices sweetened canned pineapple 8 maraschino cherries PRE-HEAT oven to 350 degrees F. Butter a 10-inch cast-iron skillet or other heavy, round overproof dish.

Place butter and sugar in the bowl of an electric mixer and cream well. Beat in eggs. Sift together flour, baking powder and salt, and add to batter alternately with milk, in two stages. Gently fold in vanilla.

Sprinkle brown sugar evenly over the bottom of the prepared skillet or dish.

Arrange slices of pineapple in a single layer over the sugar and place a cherry in the centre of each. Pour batter over the top. Bake in oven for 40-45 minutes, or until a knife or tooth pick inserted near the centre comes out clean. Remove cake and let it cool completely, then invert onto a cake plate and serve. Yield: 8 servings.

HONEY MOUSSE 1 teaspoon unflavoured gelatine 1 tablespoon water 2 cup heavy cream 1 teaspoon vanilla 3 large egg whites 1 cup mild flavoured honey 2-3 teaspoons Grand Marnier, to taste SPRINKLE gelatin into the water in a heavy-bottomed saucepan. Let stand to soften. Beat the cream until it forms a soft shape when dropped from the beaters. Beat in vanilla. Beat egg whites to soft peaks with clean beaters in a separate bowl.

Stir gelatin mixture over very low heat. Stir constantly, and when the gelatin is thoroughly dissolved stir in the honey. Continue to stir over low heat until you have a smooth, uniform mixture. Remove from heat and stir until mixture begins to thicken (placing the bowl or pan in a bowl of ice water will hasten the process).

Quickly beat the honey mixture into whippeed cream. Add Grand Marnier and fold in egg whites. Place bowl in a larger bowl of cold water and continue to fold gently for about 5 minutes. Transfer to a souffle dish or serving bowl, cover and efrigerate for several hours. To serve, scoop out with a soup spoon and place rounded side up on plates.

This will keep for a couple of days in the refrigertor. Yield: 4-6 servings.

COOKIE GREETING CARDS Preparation time: 30 minutes Chilling time: 1 hour Baking time: 8-10 minutes Yield: 2 dozen 1 cup sugar 1 cup butter or margarine 2 eggs, slightly beaten 1 teaspoon almond extract 1 teaspoon vanilla 2 1 cups flour 1 1 teaspoons baking powder 1 teaspoon salt Royal icing (see recipe below IN large bowl, cream sugar and butter or margarine until light and fluffy; beat in eggs, almond extract, and vanilla. Combine flour, baking powder, and salt and add gradually to butter mixture. Chill dough 1 hour.

Pre-heat oven to 350 degrees F. Roll out dough and cut into rectangles. Use a straw to make a hole in each cookie. Bake 8-10 minutes on greased cookie sheets until lightly browned. Decorate with Royal Icing, using pastry bag and decorator's tips.

Note: If you don't have a pastry bag you can use a small plastic bag. Just spoon icing into bag, squeeze into a corner and poke a hole in the plastic with a toothpick.

ROYAL GLAZE, SWISS MERINGUE OR QUICK DECORATIVE ICING Sift: 3 1 cups confectioners' sugar Beat until stiff, not dry: 2 egg whites Gradually add the sifted sugar and: Juice of 1 lemon 1-2 drops glycerine until it is of spreading consistency. Cover with damp cloth until ready to use. Yield: about 2 cups.

Should you want the icing stiffer, add a little more sifted sugar. To make it softer, thin it very, very gradually with lemon juice, more egg white or water.