for Dame Marjorie by Mr. Ming, here are the easy-to-follow recipes: MANGO SOUFFLE MARJORIE LOUISE 1 oz. leaf gelatin or 2 pkts. powdered (unflavoured gelatin) 2 fresh mangoes or 1 14 oz. can to make 12 oz. of puree 4 egg yolks and 4 egg whites 5 oz. sugar 1 pint whipping cream 1 oz. Bermuda Gold 1 oz. water 2 oz. coconut, toasted PREPARE a souffle dish or four individual dishes by tying a three-inch wide strip of greaseproof paper around the outside top edge with string or tape, so that it extends one inch above the top of the dish.

Soak the leaf gelatin in cold water. (If using powdered) dilute with a little water.

Puree the mango in a blender or food processor.

Place egg yolks, sugar and 1 oz. of water in a bowl and whisk over a pan of hot water until the mixture turns to a light colour and is slightly thick.

Squeeze water out from leaf gelatin and add to mixture or add dissolved powdered gelatin. Mix mixture until the gelatin is thoroughly incorporated.

Remove from the heat.

Make Marjorie's meal for yourself From Page 29 Mix in Bermuda Gold and mango puree and let cool.

Lightly whisk cream until slightly thick.

Beat egg whites with a little sugar until stiff.

Gently fold in the cream and egg whites. When thoroughly mixed, pour into the prepared souffle dish.

Place in the refrigerator to set.

When set, remove the paper and decorate the top with thinly-sliced mangoes and whipped cream. Add toasted coconut around the sides.

Note: To toast coconut, place on a baked sheet and place in a hot oven. Keep mixing it together until golden brown.

PAUPIETTES OF SNAPPER DAME MARJORIE (Stuffed rolled snapper) (served with lemon grass sauce) 4 snapper fillets 8 oz. tomatoes, chopped 1/2 pt. fish stock 1/2 oz. chopped parsley 1/2 oz. flour 1 oz. chopped onions 1/2 oz. lemon grass (chopped) 2 oz. white wine 1 oz. butter Stuffing: 1 1/2 oz. breadcrumbs 2 oz. cooked lobster meat (finely chopped) pinch chopped parsley 1/2 oz. butter 1/2 oz. chopped onions 1 egg yolk MELT butter in a thick bottom saucepan and add chopped onion. Saute without colour, then add lobster meat, parsley, bread crumbs and seasoning, bind together with the egg yolk.

Place fillets on a cutting board on hard surface.

Take a piece of plastic wrap and cover each piece and flatten out to a 1/4'' thick.

When all of the fillets are flattened out, divide the stuffing into four balls and spread each piece of fish with the stuffing.

Roll up each piece of fish into a roll.

In an earthenware dish, place the chopped onion.

Place the fish in the dish and sprinkle with some of the chopped parsley and all of the chopped tomato. Season with salt and pepper.

In a small pot, place the fish stock and the chopped lemon grass. Bring to a boil and let simmer for two minutes.

Strain the stock over the fish and add the white wine.

Poach in a moderate oven 300-350 degrees for 10 minutes.

Remove the paupiettes and the garnish to a clean dish.

In a small pot, place the 1/2 oz. butter and let it melt. Add flour and cook out to a sandy texture (this is called a roux). Gradually add the fish stock and let simmer for two minutes, then add cream.

Coat fish with sauce, sprinkle with chopped parsley, then serve.

Serves four.