must eat. For most, "carefully'' can translate to "bland and boring'' as many of the foods they previously enjoyed are placed off-limits.

Finding himself in such a boat prompted gourmet and amateur chef Harold Rubin to create recipes specifically for ulcer patients.

The result is `The Ulcer Diet Cook Book', which is available at the Bermuda Library. In addition to more than 200 recipes geared to early and late-phaser dieters, there are methods and menus designed to add taste and palatability to even the most restricted diet, as well as foods which can be eaten not just by the ulcer patient but the entire family.

Here's a sampling: OATMEAL SOUFFLE This is an early phase recipe 1 cup cooked thin oatmeal 1 cup milk, heated 2 tbsp. butter 2 eggs, separated 1 tsp. salt, or less COMBINE oatmeal, milk, and butter and blend thoroughly. Beat the egg yolks with the salt and mix into oatmeal mixture; fold in stiffly beaten egg whites.

Turn into a well-buttered baking dish, set in a pan of hot water and bake in a moderate (350 degrees F.) oven 45 minutes. Makes 2 servings.

*** EGG A LA RUSSE This is a later phase recipe 1 hard-boiled egg 2 tbsp. Special Mayonnaise (recipe follows) 1 tbsp. tomato juice Small piece of ripe avocado (optional) 1 drop lemon juice CUT egg into quarters. Mix, mash and blend other ingredients and arrange a blob of the sauce over each egg quarter. Makes 1 serving.

*** OMELET SOUFFLE This is an early phase recipe 4 eggs 1 tsp. salt 3 tbsp. butter SEPARATE eggs. Beat whites until stiff, season with salt. Beat yolks until lemon coloured and fold into whites. Blend thoroughly and pour into buttered pan. Cook over low heat and finish in a moderately slow oven or bake the omelet completely in a moderately slow oven, 300 to 325 degrees F. Serve at once. Makes 1 or 2 servings.

Variations: To add to the basic mixture, beat any of the following into the yolks (after they have been beaten until lemon coloured and thick:) 3 tbsp.

purred spinach or carrots or broccoli; 3 tbsp. applesauce, pureed apricots, or peaches; 2 tbsp. sugar OR 2 tbsp. crabapple jelly or another of your choice.

*** COLD POTATO SOUP This is an early phase recipe. Later we may season the soups with herb butters.

2 medium potatoes, peeled and diced 1 cup chopped vegetable (courgettes, string beans, etc.) 3 cup water 1 tsp. salt 3 tbsp. butter 1 cup light cream COOK or steam vegetables in salted water until tender. Add butter and puree, using all liquid from cooking. Do not use blender for vegetables with fibre (string beans, asparagus, and so on). Allow puree to cool. Then chill and mix thoroughly with cold cream and serve. Makes 2 servings.

*** APPLE SOUP This is a later phase recipe 2 large apples, cored and baked 2 large apples, peeled and cored 1 medium potato, peeled and quartered 3 tbsp. water 1 tsp. salt 2 tbsp. brown sugar 1 cup milk 1 cup light cream 3 tbsp. butter BAKE 2 apples and reserve them. Put 2 peeled apples and the potato through the blender. Cook the puree with 3 tablespoons of water, salt, and brown sugar over low heat in a covered pan for 15 minutes, add a little more water from time to time if necessary. Heat milk, cream, and butter and slowly add to cooked puree. Continue cooking over low heat, stirring 5 minutes. Peel and dice baked apples and roll in a little brown sugar. Use this as a garnish for the soup. May be served hot or chilled. Makes 2 servings.

*** CREAM OF VEGETABLE SOUP This is a later phase recipe The flavours from the many vegetables and their cooking liquid combine to make a soup very similar to that cooked with bones and meat. The vegetables listed serve as a guide, substitutions according to taste and season may be made.

Using the food mill rather the blender will eliminate the fibrous matter and make it possible to use food otherwise proscribed. This soup will keep under refrigeration or it may be frozen. The recipe makes a large quality.

1 qt. water 1 tbsp. salt 2 tbsp. sugar 4 medium potatoes, peeled and quartered 2 to 3 large beefsteak tomatoes 2 stalks celery with leaves 6 small carrots, scraped and quartered 1 ear of fresh corn 1 cup shelled baby lima beans 1 cup wax or string beans 1 turnip or 2 courgettes Small bunch of parsley or watercress BRING water, salt and sugar to a boil in a large tightly covered pan. Add all other ingredients, cover, bring to a boil, reduce heat and simmer 15 minutes.

Let vegetables cool, force through a food mill (if you use a blender, the puree will have to be stained through a fine sieve). Scrape the kernels off the ear of corn into the food mill with the other vegetables. Replace the puree in the pot and stir it thoroughly, cook over low heat for 20 minutes. It is now ready to serve or store in the refrigerator.

To serve: 1 cup vegetable puree 1 cup milk or light cream 1 to 2 tablespoons butter HEAT all ingredients together and simmer 2 to 3 minutes. Makes 1 large serving.

COD IN EGG SAUCE This is an early phase recipe 1 lb. fresh cod, cleaned and skinned 1 cup milk 1 tsp. salt 1 egg PLACE cod, milk and salt in a saucepan, cover and cook over low heat 12 minutes, or until the fish flakes if tested with a fork. Remove the fish to a warmed platter and keep warm. Beat the egg until lemon coloured and add it slowly to the hot milk. Continue cooking over low heat, stirring constantly until the mixture thickens. Pour the sauce over the fish and serve with steamed rice. Makes 2 servings.

*** TOURNEDOS ROSSINI) This is a later phase recipe 6-ounce fillet steak 1 toast round 1 chicken liver 1 tbsp. butter GRILL chicken liver until done and mash with butter. Grill steak for 2 minutes each side and place it on the toast. Spread the steak with the chicken liver paste and return to the grill for 1 minute.

*** SALMON SOUFFLE This is a later phase recipe 3 tbsp. butter 2 tbsp. flour 1 cup light cream 1 tsp. salt 3 egg yolks, well beaten 1 cup flaked cooked salmon 4 stiffly beaten egg whites Bread crumbs MELT butter and cook flour in it for 1 minute, add cream and cook until thick, season with salt. Let cool slightly and beat in egg yolks. Fold in salmon and egg whites. Butter 1-quart souffle dish and pour in mixture. Top with a sprinkling of bread crumbs. Set dish in shallow pan of hot water and bake in moderate (350 degrees F.) oven for 35 minutes. Serve immediately. Makes 2 to 4 servings.

*** CHICKEN BREAST ROSSINI This is an early phase recipe 1 sliced breast of cooked chicken 2 pieces of toast, trimmed and buttered 1 chicken liver 1 tbsp. butter GRILL chicken liver and mash with butter. Cover toast with thinly sliced chicken and top with mashed chicken liver. Grill for 1 minute.

*** CHEF'S SALAD This is a later phase recipe 1 cup diced cold cooked potatoes 1 cup large curd cottage cheese 1 cup diced cooked chicken or cold cooked steak 2 steamed mushroom caps, finely chopped 1 cup diced cooked, carrots, or peeled avocado, or tiny steamed peas 3 tbsp. olive oil 1 sprig fresh dill or tarragon 1 tsp. lemon juice TOSS all ingredients with the olive oil except for the dill and lemon juice.

Crush dill into lemon juice,d let steep 15 minutes. Remove dill and toss the lemon juice with the salad. Season with 1 tsp. salt, if needed. Makes 1 large serving, or 2 small servings.

*** MASHED AVOCADO This is a later phase recipe 1 very ripe avocado 2 tbsp. oil 2 tbsp. tomato juice 1 tsp. salt 2 drops lemon juice Yolk of 1 hard-boiled egg, mashed (optional) PEEL and remove seed from avocado. Mash and blend thoroughly with all other ingredients. Serve on toast or crackers. Makes about 1 cup.

*** SPECIAL MAYONNAISE This is an early phase recipe 2 whole eggs 1 cup oil (olive, salad, or what you will, including a blend) 1 tsp. salt 2 to 3 drops lemon juice *** BREAK eggs into blender container (it helps if eggs are cold), cover and buzz at high speed. After a few seconds, lift blender lid and pour oil into the egg very slowly. Egg and oil mixture should emulsify when about half the oil has been added. If it has not, stop adding oil and drop in the lemon juice and salt. Then, continue the oil and blend for 20 seconds after all is added.

Mayonnaise should be fairly thick and light yellow in colour. IF it has not thickened, pour mixture into a cup and put another whole egg into the blender.

Start again, using the egg-oil mixture as you did the first oil, adding it slowly to the new egg. Store in the refrigerator in a tightly covered glass container. Do not keep or use for longer than a week. Makes about 2 cups mayonnaise.

*** FRUIT AND CHEESE This is an early phase recipe 1 cup drained cooked peaches 1 cup drained cooked prunes 4 level tbsp. cream cheese 2 tbsp. light cream 2 tbsp. prune juice CUT peaches and prunes into small pieces and arrange on a salad plate. Mash the cream cheese with the cream and prune juice and spoon over the fruit.

Serve with crackers. Makes 1 serving.

*** CHOCOLATE MOUSSE This is a later phase recipe 1 lb. semi-sweet chocolate bits 1 cup sugar 1 cup water 5 egg yolks, well beaten 1 tsp. vanilla 5 egg whites, beaten stiff MELT chocolate, sugar, and water in top of double boiler. Stir until it is very smooth. Place pan in cold water to cool chocolate. Add egg yolks and vanilla to cooled chocolate and blend. Fold mixture into stiffly beaten egg whites. Pour the mousse into 4 custard cups or a small mold and chill thoroughly. Makes 4 servings.

*** CARAMEL CREAM This is an early phase recipe 2 cups light cream 1 tbsp. vanilla 3 eggs, 2 egg yolks 1 cup sugar 1 cup boiling water 1 cup sugar SCALD cream with vanilla. Beat eggs, extra yolks, and sugar, add scalded cream gradually, stirring constantly. Melt 1 cup sugar in a heavy skillet, carefully add boiling water, and boil until it is dissolved and brown. Coat a 1-quart mold or bowl with the caramel, pour in the custard and place it in a pan containing about 1 inch of hot water. Bake in a moderate (375 degrees F.) oven about 45 minutes, or until a silver knife inserted in the centre comes out clean. Let cool, chill, and unmold. Makes 4 to 6 servings.

*** BAVARIAN CREAM This is an early phase recipe 1 envelope gelatin 2 tbsp. cold water 4 eggs yolks 1 cup sugar 1 cup hot milk 1 tsp. vanilla 1 cup heavy cream SOFTEN gelatin in cold water. Beat egg yolks and sugar together until smooth in the top of a double boiler. Add hot milk and vanilla and place over boiling water. Stir until mixture is smooth and thick. Add softened gelatin and blend until it is dissolved. Remove from hot water and let custard cool. Beat cream until stiff and fold into the custard. Chill. Makes 4 servings.

USE egg whites from Bavarian Cream to make: MERINGUES This is an early phase recipe 4 egg whites, beaten stiff 1 cup sugar (1 granulated, 1 confectioners') BEAT egg whites until stiff, add sugar and continue beating. Drop the mixture on a greased baking sheet with a large spoon. Bake in a slow (300 degrees F.) oven 10 minutes, reduce heat to (225 degrees F.) and continue baking 20 minutes longer. Remove and let cool.

GAUFRETTES (Cookies) This is an early phase recipe 2 egg whites 1 cup sugar 1 cup sifted all-purpose flour 3 tbsp. butter, melted BEAT egg whites until stiff, fold in sugar, then flour, then butter. Butter and flour a baking sheet. Warm the sheet 2 minutes in a hot (450 degrees F.) oven. Drop batter and spread thinly 1 tablespoon at a time on the cookie sheet. Bake 3 to 4 minutes until set and browning. Remove baking sheet. Slip cookies off with spatula. Quickly roll each around knife handle or pencil. Let cool. Makes about 2 dozen.

*** PEACH SORBET OR SHERBET This is a later phase recipe 1 cup sugar 1 cup water 4 large ripe peaches 1 tsp. lime juice BOIL sugar and water together 5 minutes. Set aside to cool. Drop peaches into boiling water 1 or 2 minutes, remove, and slip skin off. Cut into pieces and puree in blender with lime juice. Mix with sugar syrup and place in an uncovered bowl or tray in the freezing compartment of the refrigerator for about 4 hours. Do not stir mixture, it will freeze into a granular slush-like consistency. To serve, beat, and spoon into sherbet glasses. Makes 4 servings.

*** MOCHA POTS DE CREME This is an early phase recipe 2 eggs 4 egg yolks 1 cup sugar 2 cups milk 1 drop vanilla extract 2 tsp. instant decaffeinated coffee BEAT eggs, egg yolks and sugar until thick and lemon-coloured. Heat the milk, vanilla, and decaffeinated coffee until boiling. Combine the mixture, let stand for a few minutes and fill custard cups or the little specialty dishes called "pots de creme.'' Stand them in a shallow baking pan filled with boiling water and bake in a moderate (350 degrees F.) oven for 20 to 30 minutes or until a knife inserted in the centre of a custard comes out clean. The number of servings and the timing are dependent on the size of your containers. Serve chilled.