well make some delicious recipes.

*** BERMUDA CHERRY PIE (from What's Cooking in Bermuda by Betsy Ross) 1 qt. Bermuda cherries 1 cup water 3 cup sugar 1 tsp. salt 1 tsp. ginger 1 tsp. lemon juice 2 tblsps. corn starch 1 8-inch pie shell Meringue 2 egg whites 1 tsp. cream of tartar 1 tsp. salt 2 tblsps. sugar 1 tsp. lemon essence TO make pie, wash and pit the cherries. Cook the cherries with water, sugar, salt and ginger until they are tender and but still whole (about 10 minutes).

Thicken the cherries with a paste that has been made of corn starch and a little water. Cook cherries about five minutes more, stirring constantly. Add lemon juice.

When cool, pour cherries into a baked 8-inch pie shell and top with meringue that has been made by beating together all meringue ingredients until meringue is standing in peaks. Bake pie at 375 degrees Fahrenheit until lightly browned (about 10 minutes). Let pie cool and serve.

*** SURINAM CHERRY WALNUT BREAD 1 pound margarine 1 cup sugar 2 cups sifted flour 3 tsps. baking powder 1 tsp. cherry or vanilla extract 2 eggs 1 cup Surinam cherries 1 cup chopped walnuts WASH and pit the cherries and press them in a strainer to extract most of the juice. In a mixing bowl, blend soft margarine and sugar. When well blended, add one cup of flour and one egg, mixing thoroughly. Add the second cup of flour and second egg, again mixing thoroughly. Add baking powder and cherry extract. When thoroughly blended, stir in cherries and walnuts.

In a nine-by-five-by-three-inch loaf pan, bake the mixture at 350 degrees Fahrenheit for approximately one hour or until cake tester comes out clean.

Allow bread to cool in pan for about one hour, remove and place on cooling rack. Bread will slice easier on the second day.

*** FLAMING SURINAM CHERRIES 2 cups Surinam cherries 1 tblsp. butter Sugar and white rum to taste PLACE butter in a chafing dish and melt. Add pitted Surinam cherries and sugar. Cook until sugar is dissolved. Add white rum and flame. Serve flaming over vanilla ice cream.

*** BERMUDA CHERRY JAM (From the Warwick Welfare Society Cookbook) BOIL 6 quarts of cherries with 1 pint water until they can be crushed from pits.

Crush through a colander and add to every 3 cups crushed fruit 6 1 cups of sugar.

BRING to a boil for 20 to 30 minutes then add 1 a bottle of Certo boil for 2 minutes and then bottle.

*** SURINAM CHERRY WINE (From What's Cooking In Bermuda) 4 lbs. cherries 1 gallon water 4 lbs. sugar 1 oz. pkt. yeast REMOVE stones from cherries, put flesh into bowl and cover with the water.

Leave for three days, stirring daily.

Strain through cheese cloth on to the sugar and warm to lukewarm, stirring well to dissolve the sugar. When lukewarm remove from heat, and pour into fermenting jar or any large jar or crock and add the yeast which has been dissolved in a little of the warm liquid.

Cover well with cheese cloth or airlock (do not cork or use screw top lid at this stage).

After four weeks siphon into bottles, insert cotton wool in necks of bottles and do not cork until all fermentations has ceased.