cater for the numerous inmates at Westgate. You'll have to reduce them to suit the size of your family, but, as you can see from this trio of nourishing staples, Bermuda's prison population sits down to eat pretty much the same sort of food as the rest of us do, at home on the average week night.

PRISON'S WHOLE WHEAT BREAD 71 lbs. whole wheat flour 21 lbs. white flour 1 lb. vegetable shortening 8 oz. milk powder 2 oz. yeast 1 oz. salt 11 lbs. sugar 3 gal. luke warm water BLEND dry ingredients together. Add shortening and blend to a "sand-like'' texture. Add warm water and knead dough until it becomes smooth and is no longer "sticky''. Allow dough to rise until double in size and then knead a second time. Divide dough into 14 oz. pieces and shape them to fit the loaf pans. Allow dough to rise to double in size and bake for approximately one hour or until brown.

Makes 10-12 loaves.

TUNA AND RICE CASSEROLE 5 lb. rice, raw 9 lb. tuna, drained 1 lb. 8 oz. onions, chopped Sauce: 1 lb. 4 oz. margarine 21 cups flour 3 tbsp. salt 5 qt. milk, dry, reconstituted 1 cup parsley flakes 2 tsp. pepper 2 lb. 8 oz. grated cheddar cheese PREPARE rice in boiling salted water. Drain. Place in baking pans. Divide tuna and onions among baking pans.

Prepare sauce: Make a medium white sauce using margarine, flour, salt and milk. Add parsley and pepper to sauce. Pour sauce into baking pans. Combine all ingredients well, smooth top surface. Sprinkle grated cheese over top.

Bake at 350 degrees for 45 minutes.

Serves 40.

Note: If desired, mushroom soup may be used rather than white sauce.

CREOLE CHICKEN 12 oz. flour 2 oz. salt 2 cups salad oil 40 frying chicken quarters Sauce: 1 can tomato sauce No. 10 can 8 oz. celery, diced fresh 2 lb. onions, chopped fresh 2 lb. 4 oz. green peppers, chopped 11 tsp. garlic powder 11 tsp. pepper 1 cup lemon juice 2 tsp. Tabasco 2 tsp. Worcestershire sauce COMBINE flour and salt. Dredge chicken and place on greased baking sheets. Do not overlap pieces! Drizzle chicken with oil and bake at 425 degrees for 30 minutes to brown.

For sauce: Combine all sauce ingredients in large kettle. Heat to boiling.

Remove chicken from oven. Distribute sauce evenly over chicken. Serves 40.