Boston at the Bermuda Pub and Grille which serves up many of our foods.

*** BERMUDA ONION SOUP 8 medium onions (thinly sliced) 2 tbs unsalted butter 3 cups consomme or beef broth 3 cups of water Parmesan cheese SAUTE onions in butter until golden. Add consomme and water.

Bring to a boil.

Pour into soup bowls and sprinkle generously with Parmesan cheese.

*** BEEF PIE 1 lb. stewing beef (cut in cubes) 2 potatoes (diced) 2 carrots (diced) 1 onion (chopped) 1 small paw paw or christophene (chopped) 1 stalk tin mixed vegetable (optional) 1 tsp Worcestershire sauce 2 tsp soy sauce 2 tbs flour salt and pepper sprig of thyme 1 clove garlic (chopped) 1 tbs parsley PAT beef dry, combine flour, salt and pepper. Dredge meat in flour mixture and fry until brown. Add onions, garlic and celery. Fry until onion is golden. Add remaining flour then add enough boiling water to cover meat. Add vegetable, thyme, parsley, Worcestershire sauce and soy sauce. Simmer for 2 hours.

ALLOW to cool.

Pour into a 10'' pie shell. Cover with pastry and bake at 375 degrees F. until brown.

*** BAKED WAHOO 5 lb. wahoo juice of 1 or 2 limes or lemons seasoning salt pepper butter (unsalted) 1 tsp rosemary leaves (crushed) 1 tsp thyme leaves HAVE wahoo filleted away from bone in one long piece.

Place wahoo in a large rectangular Pyrex dish with the skin surface down.

Squeeze lemon or lime juice over fish. Sprinkle generously with salt, pepper, thyme and rosemary. Cover with plastic wrap and refrigerate for about 12 hours.

Preheat over at 325 degrees F.

Turn fish over so that the skin of the fish is uppermost. Sprinkle with a little more salt and pepper. Dot with unsalted butter and bake for about 1 hour.

What's Cooking in Bermuda *** PLANTER'S PUNCH A top favourite of the rum drinks is Planter's Punch, a smooth blend of three different rums: 1 teaspoon sugar 1 oz. lemon juice of lime juice 1 oz. pineapple juice 1 oz. falernum 1 oz. Barbados rum 1 oz. Jamaica rum 1 oz. Demerara rum 1 oz. grenadine 2 dashes of angostura bitters SHAKE well with fine ice and pour into a 12 oz. glass with a couple of ice cubes. Decorate with half a slice of orange, half a slice of lemon, and a cherry.

*** RUM SWIZZLE There is no set recipe for a swizzle. Every place makes a swizzle in its own way. You will find a difference in taste, colour, and even in the type of glass in which it is served. Here is a favourite version: 1 teaspoon sugar 11 oz. lime or lemon juice 1 oz. falernum dash of angostura bitters 1 oz. Barbados rum 1 oz. Demerara rum SELECT a wide mouth glass pitcher and put in the above ingredients. Add finely-chopped ice and churn vigorously with a swizzle stick until the pitcher begins to frost, then strain into a cocktail glass.