exception. All over the Island grateful children will spend time honouring the woman who gave them life, and showing their appreciation for her loving care and affection.

Whatever form the celebration takes, the one thing mother will be looking forward to is being treated like an honoured guest. That means: no dishes, no cooking, no housework. And rightly so. This is a day for her children to shine.

Whether you are a good cook or not, here are some suggestions which are guaranteed to make the day one mother won't forget: Mother's Day Tea A tea party is an easy and gracious way to say Happy Mother's Day.

Virtually all of the cooking is done before the party begins, so you can relax and really enjoy the occasion.

The Menu Stilton Cheese Biscuits Orange-Currant Scones Chocolate-Hazelnut Torte Lemon Curd Tarts Sort Ginger Cookies Tea Tea Sandwiches STILTON CHEESE BISCUITS 1 cup shortening 2 cups all-purpose flour 2 tsps. sugar 3 tsps. baking powder 1 tsp salt 1 cup milk 1 cup shredded Stilton or Cheddar cheese Cooktip: You'll find cheese easier to shred when it's cold HEAT oven to 450 degrees F. With a pastry blender, cut shortening into flour, sugar, baking powder and salt in large bowl until mixture resembles fine crumbs. Stir in milk and cheese until dough leaves side of bowl. Drop by tablespoonfuls onto greased cookie sheet. Bake 10 to 12 minutes until golden brown. Immediately remove from cookie sheet. Yield: 1 dozen biscuits.

Orange-Currant Scones 1 cup currants 1 cup margarine or butter 13 cups all-purpose flour 3 tbsp. sugar 21 tsp. baking powder 1 tsp. salt 1 tbsp. grated orange peel 1 egg, beaten 4 to 6 tbsp. half-and-half 1 egg white, beaten HEAT oven to 400 degrees F. Soak currants in warm water for 10 minutes to soften; drain. Cut margarine into flour, sugar, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in orange peel, egg, currants and just enough half-and-half until dough leaves side of bowl. Turn dough onto lightly floured surface. Knead lightly 10 times. Divide dough into 2 parts. Roll or pat into two 6-inch circles about 1 inch thick. Place Cooktip: You'll find cheese easier to shred when it's cold on ungreased cookie sheet; brush with beaten egg white. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Cut into wedges to serve. Yield: About 20.

CHOCOLATE HAZELNUT TORTE Save time by preparing this stunning torte a day ahead; it keeps well, covered in the refrigerator. Grind the nuts 1 cup at a time to keep them from getting too oily.

6 ozs. sweet cooking chocolate 3 cup margarine or butter 4 eggs, separated 1 tsp. salt 3 cup sugar 3 cup ground hazelnuts 2 tbsp. hazelnut liqueur OR 2 tbsps. coffee Hazelnuts HEAT oven to 375 degrees F. Grease and flour springform pan, 8 X 21 inches.

Heat chocolate and margarine in medium saucepan until melted; cool 5 minutes.

Beat egg whites and salt in medium bowl on high speed until stiff. Beat egg yolks and sugar on medium speed until lemon coloured; stir into chocolate mixture. Stir in ground hazelnuts and liqueur. Gently fold chocolate mixture into egg whites; pour into pan. Bake 40 to 45 minutes until top is dry and knife inserted in centre comes out slightly wet. Cool completely; remove from pan. Garnish with whole hazelnuts. Serves 10.

LEMON CURD TARTS These pretty tarts can be made the day before the party. Just cover tightly and refrigerate.

Pecan Tart Shells 1 cup all-purpose flour 1 cup finely chopped pecans 1 cup sugar 1 cup margarine or butter 1 egg HEAT oven to 375 degrees F. Mix flour, pecans and sugar; blend in margarine and egg until crumbly. Press in bottom and up side of ungreased small- muffin cups, 13 X 1 inch. Bake 10 to 12 minutes until light golden brown. Cool tart shells in pan.

Tart Filling 1 tsp. unflavoured gelatin 1 tbsp. cold water 1 cup sugar 2 eggs 2 tbsp. grated lemon peel 1 cup lemon juice 2 tbsps. margarine or butter PREPARE tart shells and cool.

SPRINKLE gelatin on cold water in medium saucepan to soften. Beat sugar and eggs until thick and lemon coloured; stir into gelatin mixture. Heat just to boiling over low heat, stirring constantly, about 15 minutes. Remove from heat; stir in lemon peel, lemon juice and margarine. Pour lemon mixture into Pecan Tart Shells. Refrigerate 1 hour until set. Yield: 24 tarts.

SOFT GINGER COOKIES 1 cup sugar 3 cup margarine or butter 1 cup molasses 1 egg 2 cups all-purpose flour 2 tsp. baking soda 1 tbsp. ground ginger 1 tsp. ground cinnamon 1 tsp. salt 1 tsp. ground cloves 1 cup sugar HEAT oven to 375 degrees F. Mix 1 cup sugar, the margarine, molasses and egg in large bowl. Combine remaining ingredients except 1 cup sugar until mixture is well blended. Shape dough by tablespoonfuls into balls; roll in 1 cup sugar. Place on ungreased cookie sheet; flatten slightly with bottom of glass dipped in sugar. Bake 6 to 8 minutes until golden brown. Yield: 3 dozen.

TEA SANDWICHES 10 slices thin white bread 10 slices thin pumpernickel bread 10 slices thin whole wheat bread Sandwich fillings (see below) CUT crusts off bread; cut bread into shapes using cookie cutters, or cut each square into 4 triangles or squares. Spread bread with choice of fillings; cover bread with plastic wrap. Garnish sandwiches with parsley, watercress and violets if desired. Cover sandwiches tightly and refrigerate until ready to serve. Yield: 30 sandwiches.

CUCUMBER FILLING Unsalted margarine or butter 1 large cucumber, pared and thinly sliced SPREAD white bread with margarine; top with slices of cucumber.

CREAM CHEESE AND WATERCRESS FILLING 1 3-oz. cream cheese, softened 1 sml. bunch fresh watercress, finely chopped MIX cream cheese and watercress in small bowl. Spread pumpernickel bread with cream cheese mixture.

DEVILLED HAM FILLING 1 1 cup finely chopped, fully cooked smoked ham 1 cup finely chopped parsley 3 tbsp. mayonnaise 1 tbsp. Dijon mustard MIX all ingredients in small bowl. Spread mixture on whole wheat bread.

Of course, such a delicious menu should be served in style, so use these ideas for the finishing touches: Use your prettiest silver or crystal vase, and fill it almost to overflowing with a beautiful collection of bright Spring flowers.

Pull out an heirloom lace, embroidered or crocheted tablecloth if you have one. If you don't, a simple white cloth will also work nicely.

Choose pretty cloth napkins that work well with your tablecloth. White is always a good choice, even with a white tablecloth.

Use pretty teapots. Two will save you from having to keep running to the kitchen for refills.

Use your prettiest bone china cups and saucers, cake and serving plates. If you don't have enough, ask a friend or family to borrow some which will co-ordinate with your own collection.

Place china cups and plates, a teapot, milk, cream and sugar at each end of the table. Arrange plates and platters of food in between. This allows more than one guest at a time to serve themselves.

Make sure there are enough occasional tables near the settee and chairs so that guests have a convenient place to rest their tea and plates.

If there's a large crowd, ask family or friends to help you make the sandwiches and pass the food. Children especially enjoy helping out and feeling "grown up.'' MOTHER'S DAY BREAKFAST AND BEYOND If a tight budget rules out the most obvious choice -- dinner at a restaurant -- don't despair. There are other ways to keep mom from cooking on her special day.

Why not surprise her with breakfast in bed? Or treat the whole family to brunch with mum as the guest of honour. (Don't forget to set the table nicely and decorate with a big bouquet of fresh flowers).

Breakfast is also a good idea if you are a relative beginner in the kitchen.

Most breakfast favourites are among the simplest things to make. Something as basic as scrambled eggs, buttered toast and coffee will taste great to mom if she doesn't have to make it.

If you and your mother no longer share the same kitchen, why not cater her breakfast in bed? Pack up a basket of freshly squeezed orange juice, fruit salad, homemade muffins and gourmet coffee beans, and take it to her house.

Another gift idea that's sure to please is a pre-cooked meal. Simply whip up a delicious casserole and drop it off for the lady of the household.

The lucky mum can serve it right away or stick it in the freezer. Then, thanks to you, she'll have a night off waiting for her.

If you put the casserole in a nice dish that mother can keep, it's two gifts in one.

While mothers everywhere will appreciate being cooked for, there is one strict ruled to follow when you decide to do so. If you use her kitchen, clean it up! Here are two recipes that will make even novices seem like breakfast experts: BLUEBERRY MUFFINS 2 cups all-purpose flour 1 cup sugar 1 tbsp. baking powder 1 cup blueberries 1 egg 3 cup milk 1 cup vegetable oil PRE-HEAT oven to 400 degrees F. In a large bowl, mix flour, sugar and baking powder. Add blueberries and stir to coat them. In another bowl, beat egg, milk and oil together. Add to flour mixture, stirring only until dry ingredients are moistened. Spoon into greased muffin tins and bake about 30 minutes, or until golden. Yield: 8 to 10 muffins.

Note: Fresh or frozen blueberries can be used, but if frozen berries are used, it is better not to thaw them first.

EASY EGGS 6 eggs 1 cup grated Cheddar cheese 1 tbsp. chopped onion 1 cup milk Salt and pepper 1 tbsp. butter IN a bowl, beat eggs, cheese, onion and milk together. Add salt and pepper to taste. In a large frying pan, melt butter over medium heat. Pour egg mixture into pan and cook, stirring frequently, until all the liquid is absorbed but eggs are still moist-looking. Serve with toast or English muffins.

Serves 4.

EIGHT-VEGETABLE CASSEROLE 1 sml. onion, quartered 2 shallots OR 2 garlic cloves 1 stalk celery, quartered 2 carrots, quartered 1 green pepper, seeded and quartered 1 sweet red pepper, seeded and quartered 1 lge. zucchini, quartered 1 tbsp. extra-virgin olive oil 11 tsps. Italian herb blend, crushed 2 tbsp. grated Parmesan cheese 1 cup dry red wine 8-oz. can Italian plum tomatoes, crushed 12 ozs. penne or ziti 1 lb. unpeeled eggplant, sliced into rounds 1 inch thick 1 lb. skim-milk ricotta, pureed until smooth 2 oz. shredded skim-milk mozzarella cheese PLACE first 7 vegetables in food processor or blender and chop coarsely. Saute vegetables in oil in non-stick saute pan for 5 minutes. Add herbs and Parmesan cheese; saute 3-5 minutes. Add red wine and tomatoes, bring to a boil, reduce heat, and simmer for 10 minutes.

While sauce is simmering, cook pasta. Place sliced eggplant on non-stick baking sheet and broil lightly on both sides.

To assemble: In a shallow, 3-quart casserole sprayed with non-stick cooking spray, layer as follows: 1 of the sauce, all of the pasta, 1 of the sauce, all of the ricotta cheese, 1 of the sauce, eggplant, and remaining sauce. Top with shredded mozzarella. Bake in pre-heated, 375 degree F-oven for 40 minutes, or until bubbly. Yield: 8 servings.

COOKTIP: Let casserole stand for 10 minutes if you plan to serve it right away.

Mum is definitely going to want the recipe for this Mexican treat: ENCHILADA CASSEROLE 1 lb. ground raw turkey, crumbled 1 med. onion, chopped 1 garlic clove, minced 16 oz. can chili beans 1 tsp. dried oregano, crushed 1 tbsp. chili powder 2 tbsp. seeded diced green chilies (fresh or canned, drained) 8 oz. can salt-free tomato sauce 1 cup water 4 fresh corn tortillas 1 cup shredded skim-milk mozzarella cheese SAUTE turkey, onion and garlic in non-stick pan until no longer pink, stirring often.

While turkey is cooking, combine beans, oregano, chili powder, chilies, tomato sauce, and water in saucepan. Bring to a boil and simmer for 5 minutes. Pour small amount of tomato sauce in bottom of 6-inch casserole. Combine rest of the sauce with cooked turkey. Alternate layers of tortilla, turkey mixture, and cheese. Bake in pre-heated 375 degree F-oven for 25 to 30 minutes. Yield: 4 servings.