the recipe you use is different, why not try a new one to add another flavour to this year's Christmas dinner.

BERMUDA CASSAVA PIE (from What's Cooking in Bermuda) 4lbs. cassava 3 lb. butter 3 cups sugar 1 dozen eggs, well-beaten 1 tablespoon nutmeg 1 tablespoon salt 1 teaspoon vanilla PLACE the cassava, a small amount at one time, in a tea towel and squeeze out all the liquid. Set aside.

Place the butter and sugar in a large mixing bowl and cream thoroughly with your hands. Add beaten eggs, seasonings and vanilla; continue to mix well with your hands. Finally, beat in the cassava.

Generously grease a deep pan, about 13x9x4 inches, with either lard or shortening. (Do not use butter as it would cause the pie to brown too much on the bottom). Pat mixture into the pan in a layer about an inch thick, building it up on the sides and leaving a hollow in the centre for the filling, which has been cooked ahead of time.

Filling: Put 3 lbs. cut-up frying chicken. 3 lb. cubed lean pork, a sprig of thyme and about 1 1 teaspoons of salt in a pot. Half cover the meat with water, put a lid on the pot and simmer for 1 1 hours. Cool.

Drain the liquid off and save it. Cut the chicken meat into large cubes, discarding bones and skin.

Place meats in the pie; moisten with little of the liquid. Cover with remaining cassava mixture. Smooth down with blade of knife as if icing a cake.

With point of knife, make a small hole in centre.

Bake pie in slow oven of 300 degrees for three hours, until it starts to shrink from the sides of the pan like a cake. If the crust seems dry during baking, sprinkle with a little of the chicken liquid and also pour some down the hole.

When the pie is removed from oven, cover with a damp cloth and a dry cloth on top of that. This keeps the crust from hardening while the pie is cooling. to re-heat; slice thickly, cover with foil, and place in 300 degree oven about 3 hour.

*** FRUIT CAKE (from the Bermuda Cook Book) 2 pkgs. seedless raisins 2 lbs. mixed peel 1 lb. cherries 3 cups black rum PLACE raisins, mixed peel and cherries into a large bottle. Add 3 cups black rum and allow to stand for one month or longer. Turn the bottle occasionally so that all the fruit will be well soaked with rum.

4 cups flour 1 tsp salt 1 lb. butter 12 eggs (separated) 2 1 cups brown sugar 1 tsp baking soda 1 tsp allspice 1 tsp cinnamon 1 tsp essence of almonds, lemon and vanilla IN a large bowl cream together butter and flour. Set aside. In another bowl beat together egg yolks and brown sugar. Set aside.

In yet another bowl beat egg whites until stiff. Add egg whites to egg yolk and sugar mixture. Add all liquid flavourings and salt. Stir well.

Add this mixture to flour and butter. Stir well. Add spices, baking soda and soaked fruit. Mix thoroughly to distribute fruit.

Pour into 3 greased loaf pans. Bake at 250 F for 2 hours.

*** CHRISTMAS PUDDING (from the Bermuda Cook Book) 1 1 cups shortening 1 1 cups brown sugar 4 eggs 6 cups bread crumbs 1 box seedless raisins 2 cups mixed peel 1 cup cherries 2 cups rum 1 tsp baking soda 1 tsp nutmeg 1 tsp salt 1 tsp allspice 1 tsp cloves 1 tbs cinnamon CREAM shortening sugar. Add beaten eggs and all other ingredients. Mix well.

Steam in a pudding mould for 6 hours.

HARD SAUCE 1 cup butter 1 cup sifted icing sugar 1 teaspoon rum or brandy pinch of salt CREAM butter and add sugar gradually. Add salt and spirits. Taste to see if more rum is needed. When sauce is smooth, pile lightly in a bowl and chill. If desired, a 1 cup whipped cream can be added just before serving.

*** CHRISTMAS EGG-NOG (from What's Cooking in Bermuda) 12 egg yolks 1 cup granulated sugar 1 bottle (26 oz.) Jamaica rum 12 egg whites 1 qt. heavy cream, whipped 1 qt. (approx.) milk nutmeg BEAT egg yolks until thick and light. Gradually beat in sugar. Slowly stir in rum. Cover; chill for at least 3 hours. Before serving pour mixture into punch bowl and fold in whipped cream, egg whites beaten stiff, and enough milk to thin as desired. Serve sprinkled with nutmeg in punch cups.