time to pray for happiness in the year ahead.

Like all festivals, certain foods are associated with Rosh Hashanah. They include soup, brisket, tzimmes, honey and honey cake (Lekach), apple dishes of all kinds, and carrot dishes. Honey cake and sweet wine are served to symbolise "sweetness'' in the New Year.

Whether you are Jewish or not, the following recipes will bring pleasure to your dining experience: TZIMMES 2 lbs. sweet potatoes or yams 2 medium carrots, parboiled 1 lb. prunes, washed 21 cups pineapple pieces 1 teaspoon salt brown sugar to taste pineapple juice from can PEEL sweet potatoes or yams amd cut into 11 inch slices. Peel and cut carrots into 1 inch pieces. Arrange sweet potatoes, carrots, prunes and pineapple in an oblong pan. Sprinkle with salt and sugar and pour over pineapple juice.

Bake in a pre-heated, 400-degree F. oven, basting from time to time with pineapple juice. When potatoes and carrots are soft and brown, remove from oven. Serves 8.

BRISKET OF BEEF 1 packet onion soup mix 1 small bottle ginger ale 1 cup catsup 4-5 lb piece of brisket COMBINE soup mix, ginger ale and catsup and pour over brisket in a heavy roasting pan. Cover and cook for 2 hours in an oven pre-heated to 375 degrees F. Uncover and cook for 1 hour longer. If gravy dries out, add a small amount of water. Slice beef across the grain and serve.

CARROT TZIMMES WITH KNOEDEL 2 lbs. stew beef 1 quart water 4 carrots, scraped and grated 2 sweet potatoes, sliced 2 potatoes, sliced 2 tablespoons sugar Knoedel 2 eggs, well beaten 1 teaspoon sugar salt and pepper 1 cup shortening 1 cup warm water 3 cup matzo meal COOK meat in 1 quart of water for 1 hour. Add carrots, potatoes and sugar and cook until tender. Combine knoedel ingredients and chill in refrigerator for 10 minutes. Add to meat and vegetables in the pot. Cook until light and tender.

HOT CARROTS IN MINT SAUCE 11 cups diced carrots 2 tablespoons butter 1 teaspoon cornstarch 1 tablespoon sugar 1 cup water 1 tablespoon shredded mint leaves few drops lemon juice grated rind of 1 lemon COOK diced carrots in small quantity of slightly salted water. Drain and push carrots to one side of pan. Add butter and melt over a low heat. Blend cornstarch with sugar, add water, mint leaves, lemon juice and rind. Add this to the butter and cook. Mix in carrots as sauce cooks.

CARROT PUDDING 11 cups shortening 3 cup brown sugar 2 cups flour 11 teaspoons baking powder 3 teaspoon baking soda 11 teaspoons salt 2 cups grated raw carrot 2 eggs juice and rind of 11 lemons CREAM shortening. Add brown sugar. Sift together flour, baking powder, soda baking soda and salt, and add. Mix carrots, eggs, lemon juice and rind. Blend with flour mixture. Pour into a well-greased mould or spring-form pan and bake in a pre-heated, 350 degree F. oven for 45 to 60 minutes.

APPLE BROWN BETTY 7 slices bread 6 cups cored, peeled, diced tart apples 3 cup brown sugar 1 teaspoon cinnamon 1 teaspoon salt 1 cup water 1 teaspoon almond extract 1 cup margarine, melted REMOVE crusts from bread and discard. Cut bread into small cubes and toast lightly in a shallow pan in the oven. Put one third of the crumbs into a buttered, 9-inch round baking dish and cover with half the apples. Mix sugar, cinnamon and salt together and sprinkle half of it over the apples. Add another third of crumbs. Spread balance of apples over crumbs. Sprinkle rest of sugar mixture over apples. Top with rest of crumbs. Add almond extract to water and pour over the mixture. Sprinkle melted butter over top, cover with foil and bake in a pre-heated, 350 degree F. oven for 30 minutes. Uncover and bake for an additional 15 minutes. Serve warm or cold.

APPLE SHALET 1 lb. cooking apples Juice of 1 lemon 1 cup white breadcrumbs 1 cup brown sugar 1 teaspoon cinnamon rind of 1 lemon 4 tbsp. margarine 1 1 tbsp. water 1 red dessert apple extra lemon juice PEEL apples and grate coarsely. Sprinkle with lemon juice. Combine breadcrumbs, sugar, cinnamon and lemon rind. Grease a pie dish lavishly with some of the margarine. Put 1 of the breadcrumb mixture in the pie dish and cover with half the apples. Sprinkle with 1 of the breadcrumb mixture and dot with half the margarine which is left. Cover with rest of the apples, add water. Sprinkle with rest of the breadcrumb mixture, and dot with remainder of margarine. Cover with aluminium foil. Bake in 400-degree F. oven for about 45 minutes then remove foil to brown. Decorate with the thinly sliced dessert apple which has been dipped in lemon juice.

Instead of apples, pitted plums, cherries or apricots, gooseberries or rhubarb can be used. Serves 2-3.

APPLE FLAN Pastry 2 cups all-purpose flour pinch of salt 5 cup margarine 1 cup sifted confectioner's sugar 2 egg yolks Filling 2 1 tbsp. apricot jam 2 1 tbsp. ground almonds (optional) 2 lbs. cooking apples 1 cup sugar to taste juice of 1 lemon plus grated rind of 1 lemon 1 teaspoon cinnamon Apricot Glaze 11 tbsp. apricot jam 1 dessert spoon water MIX together flour and salt, rub in margarine. Add confectioner's sugar. Mix to a stiff dough, using as much egg yolk as necessary. Chill if possible.

Roll out the pastry to fit an 8-inch flan dish, press well into the dish.

Allow the pastry to rest for a few minutes if possible. Roll a rolling pin over edge of dish to trim off excess pastry. Prick pastry and press a sheet of foil firmly on to it to help keep its shape. Bake for 10 minutes in the oven at 425 degrees F., then remove foil and bake another 5 minutes.

Spread the pastry with jam and sprinkle with ground almonds. Peel, core and grate apples, mix with sugar, lemon rind and juice and cinnamon. Roll out remaining pastry and cut into strips. Twist each strip and make lattice pattern over top of mixture in the flan dish. Bake for 10 minutes in the oven at 425 degrees F., then reduce heat to 350 degrees F for about 30 minutes, until the apples are soft and pastry is brown.

To make glaze: Boil water and jam together. Sieve and brush over the pastry.

Serves 6.

BREAD PUDDING 4 oz. white bread 3 tbsp. sugar 1 cup dried fruit 1 egg 3 tbsp. melted margarine 1 cup chopped peel (optional) 1 teaspoon cinnamon 1 teaspoon finely grated lemon rind SOAK bread in cold water and squeeze dry. Mash with a fork. Add all other ingredients and mix well. Bake in a greased dish for 3 hour in the oven at 400 degrees F. Serve with orange sauce (see recipe below).

Orange sauce 11 tbsp. cornstarch pinch of salt 5 fl. oz. water 5 fl. oz. orange juice 1 teaspoon lemon juice 1 teaspoon finely grated orange rind 1 tbsp. margarine sugar to taste, about 11 tbsp.) BLEND together cornstarch, salt and 33 tbsp. water. Bring rest of the water, juices, rind and margarine to a boil. Pour over the blended cornstarch, stir well, return to the pan, add sugar and cook thoroughly.

CARROTT INGBERLACH 1 lb. carrots juice of 1 lemon 2 cups sugar 1 cup almonds, chopped 1 teaspoon ginger extra sugar PEEL, wash and grate carrots. Place on a sheet of foil with lemon juice. Fold up tightly. Cook in 375 degree F-oven for 1 hour until tender. Turn into a pot, add sugar, almonds and ginger. Cook slowly until thick, about 15-20 minutes. Test a little on a cold plate, when it sets hard it is cooked.

Turn on to a sugared board. Sprinkle with sugar. Just before mixture is really hard, cut into squares or diamonds.

HONEY CAKE LEKACH 11 cups honey 1 cup oil 2 teaspoons instant coffee dissolved in 5 fl. oz. boiling water 11 cups dark brown sugar 4 eggs 4 cups self-raising flour 1 heaped teaspoon each cinnamon and mixed spice 1 level teaspoon each ginger and baking soda BEAT together honey, oil, coffee and sugar. Beat in eggs. Beat in remainder of the ingredients sifted together. Bake in a greased, shallow tin, 12 x 10 x 3 inches, in 325-degree F. oven for 1 to 11 hours.

DATE AND HONEY PUDDING 5 tbsp. margarine 4 cups sugar 1 1 tbsp. honey 1 cup self-raising flour 1 egg 1 cup chopped dates CREAM margarine, sugar and honey. Add egg. Fold in flour and, if necessary, add water to make a stiff, dropping consistency. Add dates and mix well. Place in a 5-inch greased pudding basin. Cover with foil and steam for 1 1 hours.

Serve with honey sauce (see recipe below).

Honey sauce 1 level teaspoon cornstarch 5 fl. oz. water 2 1 tbsp. honey 1 teaspoon lemon juice MIX cornstarch and 11 tbsp. of the water. Bring honey, lemon and rest of the water to a boil. Pour over blended cornstarch, stir well. Return to the pan and cook thoroughly. Serves 4.