well-run household. It's easy to buy gifts, cards and brunches, but deep down mothers really love the personal touch.

They especially love escaping the kitchen, so what better way to say thank you for a year of heroic effort keeping everyone fed than by preparing breakfast, a whole meal, a scrumptious dessert or even cookies? Here are some suggestions from "100 Best Recipes for 100 years'' published by spice manufacturers McCormick: BELGIAN WAFFLES 4 eggs, beaten 1 1 cups buttermilk 2 cups sifted flour 1 teaspoon baking soda 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 2 tablespoons sugar 6 tablespoons melted butter Strawberries Whipped Cream BEAT eggs. Add buttermilk. Sift dry ingredients together. Add gradually to egg mixture, beating with electric mixer. Continue beating while gradually adding melted butter. Cook in Belgian waffle iron. Use 3 to 1 cup batter for each waffle. Cook only until lightly browned. Waffles should be soft. Serve warm with diced sugared strawberries and whipped cream. Makes 4 cups batter, 4 to 6 waffles.

SALMON MOUSSE 1 cup water 1 envelope unflavoured gelatin 2 tablespoons lemon juice 2 tablespoons onion flakes 1 cup mayonnaise 1 tablespoon prepared horseradish 2 teaspoons dill weed 1 teaspoon Bon Appetit 1 teaspoon paprika 1 15 or 16-oz. can salmon, drained, skin removed 1 cup whipping cream Cucumbers LIGHTLY oil a 4-cup mold. In small saucepan, combine water and gelatine. Let stand 1 minute. Cook, stirring constantly over medium heat until gelatine is dissolved. Pour into food processor or blender. Add lemon juice and onion flakes. Cover. Blend at high speed 10 seconds. Add next 6 ingredients and blend about 30 seconds. Add whipping cream and blend at high speed until smooth. Pour into prepared mold. Cover and refrigerate until thick, at least 2 hours. Unmold and serve with sliced cucumbers. Makes 4 cups.

POTATO SALAD 12 to 15 medium-sized baking potatoes 1 cup thinly sliced celery 1 cup chopped onion 4 hard-cooked eggs, peeled and sliced 1 cup mayonnaise 1 cup dairy sour cream 1 teaspoon ground mustard 1 teaspoon ground black pepper 1 teaspoon ground red pepper 1 teaspoon whole coriander seed 1 1 teaspoons seasoning salt 1 lb. bacon, cut in 1-inch pieces, cooked and drained COOK potatoes in skins. Cool slightly, peel, and cut into bite-size cubes. Add celery, onion and sliced eggs. Combine next 7 ingredients. Pour over potato mixture and toss lightly. Chill. Sprinkle with bacon just before serving.

Makes 7 cups.

CRUNCHY CHICKEN 1 cup butter 1 teaspoon ground black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon oregano leaves 1 teaspoon paprika 1 1 teaspoons seasoning salt 1 teaspoon parsley flakes 1 3-lb. broiler/fryer chicken, cut in pieces 1 cup crushed corn flakes MELT Butter. Add next 7 ingredients. Coat chicken with butter mixture and roll in corn flakes. Place in large baking dish in single layer. Sprinkle any remaining butter and corn flakes over chicken. Bake in 350 degrees F. oven 1 hour and 15 minutes. Makes 6 pieces chicken.

PINEAPPLE BRUNCH BAKE 2 whole fresh pinepples 18 to 20 slices cooked turkey breast 2 tablespoons butter 2 tablespoons flour 1 teaspoon Bon Appetit 1 teaspoon ground white pepper Dash ground allspice Dash ground cardamom 1 teaspoon instant minced onion 1 bay leaf 1 cup milk 1 cup shredded Cheddar cheese CUT tops from pineapples. Set tops aside. Peel and slice each pineapple in 9 or 10 slices. Remove core from slices. On baking pan, arrange alternating slices of turkey and pineapple in 2 groups, overlapping slices to resemble the shape of 2 pineapples. Melt butter. Stir in flour and next 5 ingredients.

Cook, stirring, over low heat 2 to 3 minutes. Add bay leaf. Gradually stir in milk. Gradually add shredded cheese, stirring until cheese is melted. Remove bay leaf. Spoon sauce over both pineapples. Bake in 350 degrees F. oven 15 minutes. If desired, broil until top of sauce is lightly browned. Using 2 large spatulas, move pineapple to serving platter. Garnish with the pineapple tops. Makes 9 or 10 servings.

2 slices pineapple, and 2 slices turkey each, with sauce.

VEAL MARSALA 1 cup butter 2 cups sliced mushrooms 1 1 lbs. veal cutlets, cut 1 inch thick 2 slices bacon, chopped 1 cup flour 1 teaspoon garlic powder 1 teaspoon ground black pepper 1 teaspoon seasoning salt 1 cup cold water 1 teaspoon cornstarch 1 cup dry Marsala wine 1 teaspoon onion powder 1 teaspoon marjoram leaves 1 teaspoon basil leaves 1 teaspoon Bon Appetit IN skillet, melt 1 tablepsoon of the butter and saute mushrooms in it. Remove from skillet; set aside. Cut veal into 12 serving-size pieces. In skillet, fry bacon over low heat until cooked but not crisp. Add 2 tablespoons of the butter to skillet. Combine flour, garlic powder, black pepper and seasoning salt. Dust veal with flour mixture and saute, a few pieces at a time, over medium heat 2 minutes on each side. Add the remaining 1 tablespoon butter to skillet when needed. Place veal on serving platter. Keep warm. Slowly stir water into cornstarch. Add wine and remaining ingredients. Pour liquid into skillet along with mushrooms. Cook, stirring, over low heat until mixture begins to boil. Pour over veal. Makes 6 servings, 2 pieces each.

Note: You may use boneless, skinless chicken breast, pounded to 1 -inch thickness, in place of veal cutlets.

PASTA PRIMAVERA 6 oz. fettucini (yields 3 cups cooked) 1 cup butter 1 tablespoon flour 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon parsley flakes Dash ground nutmeg 1 teaspoon ground white pepper 1 teaspoon Bon Appetit 3 cup whipping cream 1 cup shredded Havarti cheese 1 cup carrots, cut in sticks 1 cup broccoli florets 1 cup Italian green beans, cut in 1-inch pieces 1 cup Italian plum tomatoes, peeled and coarsely chopped COOK fettucini while preparing sauce. Melt butter in a 2-quart saucepan.

Gradually stir in flour and seasonings. Cook 1 minute, stirring with wire whisk. Gradually add cream and shredded cheese. Stir until cheese melts. Drain fettucini and pour in large warmed bowl. Add vegetables and sauce. Toss and serve immediately. Makes 4 1 cups.

WALDORF SALAD (Created in 1893 by Oscar of the Waldorf-Astoria Hotel in New York City).

2 cups cored, diced Red Delicious apples 2 cups cored, diced Yellow Delicious apples 1 cup chopped celery 1 cup raisins 1 cup chopped walnuts 1 cup mayonnaise 2 tablespoons sugar 1 teaspoon apple pie spice 1 teaspoon pure vanilla extract Lettuce cups PLACE first 5 ingredients in mixing bowl. In small bowl, combine remaining ingredients except lettuce. Mix well. Pour over fruit. Toss gently to mix.

chill before serving. Serve in lettuce cups. Makes 5 1 cups.

SUPREME SPINACH SALAD 1 cup salad oil 1 cup vinegar 3 tablespoons sugar 1 cup ketchup 2 teaspoons Romano Cheese Garni 2 10-oz. bags fresh spinach 1 8-oz. can water chestnuts, drained and diced 1 8-oz. can bamboo shoots, drained 1 Bermuda onion, sliced and separated into rings 4 hard-cooked eggs, peeled and chopped 10 pieces bacon, fried crisp and crumbled COMBINE first 5 ingredients in cruet or small jar. Shake well. Refrigerate at least 20 minutes to allow flavours to blend. Wash spinach. Tear in bite-size pieces. Drain well. In large salad bowl, combine spinach and remaining ingredients. Pour dressing over all and toss gently. If desired, sprinkle with additional Romano Cheese Garni. Makes 4 quarts salad, 1 cup dressing.

BAKED ALASKA Cake 1 cup sifted cake flour 2 tablespoons confectioners' sugar 1 teaspoon salt 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 6 egg yolks 2 tablespoons melted butter 1 cup sugar 1 tablespoon honey 1 teaspoon pure vanilla extract Ice Cream 1 quart vanilla ice cream 1 pint strawberry ice cream 1 pint orange sherbet Meringue 6 egg whites 1 1 cups sugar 1 teaspoon pure vanilla extract 1 teaspoon orange extract Cake: Grease one 10-inch round or 9-inch square cake pan. Dust with flour and line bottom with wax paper. Sift flour with confectioners' sugar, salt, ginger, cinnamon and nutmeg. Beat egg yolks until pale yellow. Add butter, sugar, honey and vanilla. Beat until sugar is completely dissolved. Fold in dry ingredients. Pour into prepared pan and bake in 350 degrees F. oven 25 minutes. Cool on wire rack 10 minutes. Loosen edge and turn out of pan. Peel off wax paper. Cool. Invert on overproof serving dish or board.

Ice Cream: Use a shallow 2-quart bowl to mold ice cream. Cut the vanilla ice cream in 1-inch thick slices, line bowl and smooth surface to an even thickness. Make a layer of strawberry ice cream inside the vanilla. Fill centre with orange sherbet. Cover with plastic wrap and freeze until firm.

Unmold on the cake. Freeze cake and ice cream.

Meringue: Beat egg whites until foamy. Gradually add sugar while beating at high speed. Add extracts. Beat at high speed until stiff peaks form when beaters are lifted. Working quickly, spread meringue over ice cream and cake, covering evenly and completely. Be sure meringue is sealed to cake all around edges. (Baked Alaska can be frozen at this stage). Just before serving, bake in preheated 450 degrees F. oven 3 to 5 minutes, only until meringue tips begin to brown. Serve immediately. Makes 1 Baked Alaska, 10-inch round or 9-inch square.

LEMON GINGER ICE (Refreshing between courses or use as a light dessert) 2 cups water 1 cup sugar 1 cup lemon juice 1 drop yellow food colour 1 drop anise extract 1 tablespoon plus 1 teaspoon minced crystallised ginger IN two-quart saucepan, heat first 2 ingredients to a boil over medium heat.

Stir only until sugar dissolves. Cook mixture 5 minutes. Remove pan from heat.

Cool to room temperature. Stir in remaining ingredients. Pour mixture into an ice cube tray without divider. Freeze 4 hours, stirring every 30 minutes, scraping particles from around edges of tray into the middle. Makes 3 cups.

STRAWBERRIES WITH BRIE SAUCE 4 oz. Brie cheese, crust removed 1 cup whipping cream 2 teaspoons sugar Dash ground cardamom 1 teaspoon pure vanilla extract Dash orange extract Whole fresh strawberries, chilled TRIM crust from Brie. Allow cheese to soften at room temperature. Cut in small pieces. Put whipping cream, sugar and cardamom in top of double boiler over simmering water. Heat until sugar dissolves. Add Brie. Stir occasionally while Brie melts. Remove from heat when smooth and creamy. Add extracts. Stir to mix well. Spoon sauce over whole, chilled strawberries. Makes 3 cup.

Note: Must be prepared just before serving.

SPICED ICE TEA 1 cup water 4 whole cloves 3 3-inch pieces cinnamon stick 4 whole allspice 1 teaspoon mint flakes 1 cup sugar 4 cups freshly brewed tea COMBINE first 6 ingredients in saucepan. Heat to a boil, stirring until sugar dissolves. Cover. Reduce heat and simmer 20 minutes. Remove from heat and allow to cool. Strain. Combine with syrup. Serve over ice cubes in tall glasses. Makes 5 cups.

Note: Syrup can be prepared ahead and refrigerated. The syrup portion may be also used as a base for punch.

ORIGINAL STYLE CHOCOLATE CHIP COOKIES 1 cup butter, softened 1 cup sugar 1 cup brown sugar 1 teaspoon pure vanilla extract 2 eggs 2 1 cups sifted flour 1 teaspoon ground cinnamon 1 teaspoon baking soda 1 teaspoon salt 1 cup chopped walnuts 2 4-oz. packages German's sweet chocolate, cut in 3 -inch squares IN a large bowl, combine first 4 ingredients. Beat until creamy. Add eggs.

Sift together next 4 ingredients. Gradually add dry ingredients to butter mixture. Mix well. Stir in walnuts and chocolate squares. Drop by rounded teaspoonsful onto greased cookie sheets. Bake in 350 degrees F. oven 8 to 10 minutes or until golden brown. Cool on wire rack. Makes 4 1 dozen cookies, approximately 2 1 inches in diameter.

SPICED SHORTBREAD (Rich, buttery, traditional shortbread, a wonderful accompaniment to afternoon tea).

1 1 cups butter 1 teaspoon ground mace 1 teaspoon ground nutmeg 1 teaspoon almond extract 2 1 cups sifted flour 1 teaspoon salt 1 cup confectioners' sugar ALLOW butter to soften at room temperature. Beat at low speed until consistency is even throughout. Beat in mace, nutmeg and almond extract.

Gradually add flour, salt and sugar. Do not use electric mixer for this step.

Mix thoroughly. Pack into 8-inch diameter, 1-inch deep shortbread mold. Press firmly and level top. Bake in 250 degrees F. oven 2 1 hours. Cool 30 minutes in pan. Turn out on serving plate. Makes 1 shortbread, 8 inches in diameter and 1 inch thick.