at a relative's home and have a picnic. Here are a few recipes for the scrumptious foods traditionally served.

*** MUSSEL PIE 1 quart mussels 1 small green paw paw (seeded, peeled and sliced) 2 onions (chopped) 3 potatoes (diced) 4 strips of bacon (cut in pieces) 1 tbs lemon juice 1 tbs curry powder 1 pkg frozen mixed vegetables (cooked and drained) sprig of thyme, 1 tsp pepper, 1 tsp salt Enough pastry for 10'' double crust pie shell.

MUSSELS are usually purchased steamed and shelled. Rinse them in cold water and check for any remaining pieces of shell. Cook mussels in a pressure cooked for about 6 minutes or simmer in a pot for about 20 minutes with green paw paw. Fry bacon pieces until brown. Remove and reserve. Add onions and potatoes to the bacon grease. Fry until onions are golden. Add curry powder and all seasonings. Add mussels and some of the liquid mussels were cooked in. Cook until potatoes dare tender. If you like mixed vegetables add them now. Allow the mussel stew to cool before pouring into pastry lined dish. Cover with another layer of pastry. Bake at 375 degrees F until pastry is brown. Serve with white rice.

*** FRIED FISH 3-4 lbs. fish fillets lemon juice salt, pepper and paprika (to taste) 4 eggs beaten in a little milk 1 cup flour, 1 cup bread crumbs cooking oil SQUEEZE lemon juice over fish and set aside for about 20 minutes.

Sprinkle with salt, pepper and paprika. Dip fish in egg and milk then into mixture and flour and bread crumbs. Fry in hot oil until golden. Serve with Tartar Sauce.

*** TARTAR SAUCE 1 cup mayonnaise 1 tbs lemon juice 2 tsp grated onion, 1 tbs drained capers 1 cup drained sweet relish 1 tsp salt MIX all ingredients together. Cover and chill.

*** POTATO SALAD 6 medium potatoes (boiled and diced) 2 hard boiled eggs (mashed), 1 small onion (chopped) 1 cup celery (chopped) 2 tbs parsley (chopped), 1 tbs prepared mustard, 1 tsp seasoning salt, 1 tsp white pepper mayonnaise 1 cup green peas (optional) COMBINE diced potatoes with the egg, onion, celery and parsley. Add seasoning and mayonnaise. (Note) If you are going picnicking, it would be wise to add mayonnaise and mustard just before serving at the picnic. SERVES 4 *** COLE SLAW 1 cabbage (shredded) 2 carrots (grated) 1 onion (chopped), 1 green pepper (chopped) pineapple chunks (optional) 2 stalks celery (chopped) 2 tbs cooking oil salt and pepper, sugar (to taste), 2 tbs lemon juice mayonnaise 2 tbs parsley (chopped) COMBINE cabbage, carrots, onions, green pepper, celery and parsley. Add cooking oil and lemon juice. Add salt, pepper, sugar and mayonnaise to taste.

Chill and drain before serving. If you would like pineapple add just before serving.

*** PEAS AND RICE 1 cup dried peas (black eye or kidney) 2 cups rice 4 strips of bacon 1 small Portuguese sausage cut in pieces (optional) 1 tomato (chopped) 1 tsp thyme leaves, 2 tsp salt, 1 tsp pepper 1 tsp minced garlic 3 cups water SOAK peas or beans in water overnight. Boil peas or beans with garlic until peas are slightly tender. Fry bacon until brown. Add onions and tomato. Add to peas. Now add rice, sausage and remaining seasonings. Add 3 cups of boiling water. Simmer until all water has been absorbed.

All recipes from The Bermuda Cookbook