cross buns. Below are the recipes for these treats, as well as a number of other traditional Easter dishes.

HOT CROSS BUNS 3 1 cups flour 1 cup sugar 3 tbs. melted butter 1 tsp. salt 1 cup milk (scalded) 1 yeast cake softened in 1 cup warm milk 1 egg (beaten) 1 tsp. cinnamon 1 tsp. allspice 3 cup raisins Pour scalded milk into a bowl. Add sugar, salt and melted butter. Cool to lukewarm. Stir in softened yeast and the well beaten egg. In a large bowl sift flour, cinnamon, and allspice. Add raisins and liquid. Mix well then cover and let rise in a warm place until double in bulk.

Punch down and knead on a lightly floured board for a short time. Shape into large biscuits, and place on a well greased baking pan. All to rise again.

Brush tops of buns with slightly beaten egg white. Bake at 375 degrees F. for 20 minutes. Yields 18 buns. (The Bermuda Cook Book, By Cecille C.

Snaith-Simmons) OLD-FASHIONED CODFISH BREAKFAST 2 lb. codfish, soaked overnight Boiled potatoes Avocado pear(s), sliced Whole bananas, peeled Soak codfish overnight in cold water with a few drops of vinegar. Place in pot, cover with fresh cold water, cover pot and simmer until skin can be removed (if using codfish with skin).

Replace fish in pot and cover with boiling water and simmer until cooked.

Serve with boiled potatoes, avocado pear, and bananas. Pass separately, a blow Easter recipes warmed sweet oil (olive oil).

(Traditional Bermuda Recipes From The Sunshine League, By Charles Pearman Wilson) CODFISH CAKES 2 lb. salted cod (boneless) 3 lb. potatoes 1 onion, finely chopped 2 eggs Thyme Chopped parsley Salt and Pepper 1 lb. butter Soak fish overnight in cold water; drain, add fresh water and cook for 1 1 hours. Halfway through cooking, add peeled potatoes, cut into chunks and let finish cooking with the fish. Drain fish and potatoes. With a potatoes. With a potato masher, mash the mixture to a fine pulp. Add butter, eggs and seasonings. Roll into balls. Pass through seasoned flour and shallow try.

Serve on a dinner plate with lemon and parsley sprig. (Traditional Bermuda Recipes From The Sunshine League) BAKED HAM WITH MAPLE SUGAR SAUCE 1 slice ham 3 inch thick parboil to freshen Stick with cloves and place in casserole. Sauce: In measuring cup mix 2 tbsp. vinegar and 2 tsp. mustard. Fill cup with maple syrup and stir together. Pour over ham and bake in moderate oven 3 hour.

(Bermuda's Best Recipes, By Miss S. Hutchings) BAKED HAM AND PINEAPPLE 2 lb. sliced ham 6 slices pineapple 1 cup brown sugar 2 cup pineapple juice 6 whole cloves Brown both sides of ham in frying pan, cover with brown sugar and stick in the cloves, arrange the pineapple around the ham, and add the pineapple juice.

Cover and bake for about 15 or 20 minutes. Apples or apricots can be used instead of pineapple. (Bermuda's Best Recipes, By Mrs. A.B. Smith) SAVOURY BAKED HAM SLICE 2 lb. sliced ham 1 cup brown sugar 1 cup fruit or milk juice Cloves Rub ham with sugar and dot with cloves and place in baking dish. Add milk or fruit juices. Bake at 350 degrees until done (about 45 minutes). This is good using orange juice and ginger ale for the liquid. Garnish with cress of parsley. (Bermuda's Best Recipes, By Miss Edith McCaw) CASSAVA PIE 8 lb. cassava 3 lb. butter 4 lb. of chicken 2 lb. of pork 3 lb. of beef 8 or 10 eggs Sugar and salt to taste Scrape the outer brown skin, also the glossy ivory skin from the cassava. Wash and grate. To this add your butter and eggs, 1 at a time, well beaten in sugar and salt to taste. If this mixture is not very moist, add a little milk. Cook chicken, meat and pork, until all bones can be removed. Thicken gravy. Grease and line the sides and bottom of your pie dish with cassava. Fill with meat, and put on top crust of cassava. Have your pie moist enough to be dripping.

Bake in a moderate oven. Test with a steel knife, if this comes out clean the pie is done.

In this recipe you will see that no juice is squeezed from the cassava.

(Bermuda's Best Recipes, Mrs. W.E. Meyer) RED-CURRANT GLAZE FOR HAM Here's a glaze for ham a bit different, but very easy! Heat and stir 1 cup currant jelly with 2 tsp. sherry until jelly melts.

Fifteen minutes before end of baking time, set oven to 350 degrees F and spoon half glaze over ham, basting several times with remaining glaze. (Bermuda Cookery)