is perhaps one of civilsation's greatest creations. They come in a multitude of tastes and varieties and bless any get-together. Here are a few tasty creations to please even the most discerning tastebuds.

FLAKY PASTRY 2 cups flour 1 cup butter 1 cup lard 1 teaspoon salt 1 teaspoon lemon juice About 1 cup cold water SIFT flour and salt. Mix butter and lard and divide into four, rub one-quarter into flour. Mix to a moist dough with lemon juice and water. Roll into an oblong strip, put one quarter of shortening in small dabs over two thirds of the pastry. Sprinkle lightly with flour.

Fold into three, placing the plain pastry between the pastry with shortening.

Press edges together with rolling pin. Repeat twice with remainder shortening, fold. Chill at least 1 hour. Roll as required and bake in oven 475 degrees.

PERFECT PIE CRUST 1 teaspoon salt 2 cup shortening 2 cups flour Cold water CUT shortening into flour and salt mixture until fine like breadcrumbs. Add 3 to 6 tablespoons cold water. Mix quickly and evenly through the flour, until dough holds in a ball. Roll half dough about one-eighth inch thickness. Lift edge of pastry cloth and roll crust onto rolling pin. Bake at 425 degrees for 35 minutes.

SHORT CRUST PASTRY 2 cups flour 1 teaspoon salt 1 cup butter 1 cup shortening About 1 cup cold water SIFT flour and salt. Add shortening and cut into small pieces. Rub shortening into the flour with the finger tips until the mixture has a cornmeal consistency. Mix to a stiff consistency with water. Knead and roll on a lightly floured board.

Bake in oven (450 degrees). If time permits, wrap pastry in waxed paper and chill before using.

BANANA VELVET CHIFFON PIE 1 teaspoon unflavoured gelatin 1 cup sugar 1 cup water 3 eggs, separated 3 teaspoons frozen orange juice concentrate 1 tablespoons lemon juice 1 cup mashed banana Dash salt 1 cup heavy cream, whipped 1 baked pie shell (9'') Banana slices, if desired COMBINE gelatin, 1 cup sugar, water and egg yolks in medium sized bowl; place over boiling water and beat until thick and lemon coloured, 5 to 10 minutes.

Remove from boiling water. Stir in orange and lemon juices. Cool in refrigerator until mixture begins to thicken, stirring occasionally. Fold in bananas.

Beat egg whites and salt until foamy. Continue beating, adding remaining 1 cup sugar gradually until stiff peaks form. Fold into banana mixture along with whipped cream until blended. Spoon into pie shell. Chill several hours. Before serving, garnish with banana slices. Makes one 9-inch pie.

Pies that satisfy all tastes IMPOSSIBLE PIE 1 cup sugar 4 eggs 2 cups milk 1 stick butter 1 teaspoon vanilla 1 cup bisquick 1 cup coconut PUT all ingredients in blender and blend 5 minutes. Add 1 cup coconut, fresh or canned, blend for 5 minutes more. Put in 9'' pie pan and bake at 350 degrees for 40 to 45 minutes.

PEACH YOGURT PIE 1 envelope unflavoured gelatine 1 cup lo-fat or skimmed milk 4 ounces light cream cheese 8 ounces low-fat peach yogurt 1 cup sliced peaches 1 cup sugar 1 cup graham cracker crumbs 3 tablespoons margarine 1 cup low-fat cottage cheese COMBINE crumbs and margarine, bake in a 9 inch pie plate. Bake 7 minutes. Let cool. In a small saucepan, sprinkle unflavoured gelatin over milk. Stir over low heat until gelatin dissolves about five minutes. Cool.

In food processor or hand mixer add cheese and sugar mix until smooth. Add yogurt, cottage cheese and gelatine mixture. Process until smooth. Spoon into crust. Chill until firm at least four hours. Before serving decorate pie with sliced peaches. Any fruits can be used.

SOUTHERN PECAN PIE 1 cup corn syrup (Karo) 1 cup sugar 1 cup chopped pecans 3 eggs Pinch salt 1 tablespoon vinegar BEAT eggs and add other ingredients. Mix well and pour into unbaked pastry shell. Bake 45 minutes at 350 degrees or until pie tests done. (the vinegar does the trick).

From the Continental Society of Bermuda Cookbook