abundance of traditional Bermudian dishes. As with all major holidays, certain foods are synonymous with this mid-summer holiday: mussel pie, conch fritters, fried fish, meat patties ...

But not everyone goes to the game, so for those who'll be tuning in at home, out in the boat or on the beach, here are the recipes to help you get right into the Cup Match spirit: CONCH FRITTERS 1 lb. conch, chopped very fine 1 small onion, finely chopped 1 green pepper, diced 1 red pepper, diced Few sprigs finely chopped parsley Pinch of thyme Salt & pepper 2 pints cooking oil 4 eggs Few drops Worcestershire sauce 1 pint fish stock 5 oz. flour 4 oz. margarine Few drops lemon juice BRING fish stock and fat to a boil in a thick-bottomed saucepan. Remove from heat, add flour and mix in thoroughly. Add finely chopped onion, conch, peppers, lemon juice and seasonings. Gradually incorporate eggs and mix thoroughly. Place oil in a small, deep frying pan, heat to 370 degrees F.

Mould mixture between 2 small spoons to give shape. Place moulded fritters in deep fryer and let cook for 2 to 3 minutes until golden brown. Drain fritters on paper toweling. Place in a serving dish, garnish with parsley, lemon wedges and serve with tartar sauce. Yield: Makes 16 portions. (What's Cooking in Bermuda by Betsy Ross).

PEAS 'N' RICE 2 cups pigeon or blackeye peas Few sprigs thyme Salt & pepper to taste 1 medium chopped onion 2 tbsp. bacon fat 8 cups coconut water or chicken stock 3 cups rice 1 tbsp. tomato puree PLACE bacon fat in a large skillet and cook onion without browning. Add thyme, peas and half the coconut water or chicken stock. Cook until tender. Add tomato paste, rice, salt and pepper and the remainder of the coconut water or stock. Bring to boil, reduce heat and let simmer 30 minutes. Place in oven after bringing to a boil, cook for 30 minutes or until rice has absorbed all liquid and is tender.

NOTE: Let beans soak overnight to facilitate cooking. (Traditional Bermuda Recipes from the Sunshine League).

BERMUDA CONCH CHOWDER 4 ozs. salt pork (or bacon) 2 medium onions 2 sticks celery 1 green pepper 2 medium tomatoes, peeled and seeds removed 1 medium potato 4 ozs. butter 3 ozs. flour 1 lb. diced conch 1 cup coffee cream 1 tsp. thyme 1 tsp. chopped parsley pinch of sage pinch of cayenne Salt to taste DICE salt pork, onions, celery, green pepper, tomatoes and potato in 1 inch squares. Saute salt pork in butter for two minutes, then add all the diced ingredients except tomatoes. Saute gently for five minutes without allowing to brown. Sprinkle flour over sauted ingredients. When flour has absorbed the moisture, add pre-heated stock stirring well to prevent lumps. When vegetables are tender, add remaining ingredients and seasonings and let simmer for 5 minutes. Serves 6. (What's Cooking in Bermuda by Betsy Ross).

FRIED FISH 3-4 lbs. fish fillets lemon juice salt, pepper and paprika (to taste) 4 eggs beaten in a little milk 1 cup flour 1 cup bread crumbs Cooking oil SQUEEZE lemon juice over fish and set aside for about 20 minutes. Sprinkle with salt, pepper and paprika. Dip fish in egg and milk then into mixture of flour and bread crumbs. Fry in hot oil until golden. Serve with Tartar Sauce (see recipe below).

TARTAR SAUCE 1 cup mayonnaise 1 tbsp. lemon juice 2 tsp. grated onion 1 tbsp. drained capers 1 tsp. drained sweet relish 1 tsp salt MIX all ingredients together. Cover and chill. (The Bermuda Cook Book by Cecille Snaith-Simmons).

BERMUDA CONCH SALAD DICE 4 raw conchs very small and set aside in juice of three limes. Chop fine: one ripe tomato, 1 small cucumber, 2 small celery stalks, 2 tablespoons green sweet pepper, 2 tiny red hot bird peppers. Mix all ingredients together, add a splash of vinegar, and salt to taste. Serve thoroughly chilled on lettuce leaf with extra tomato quarters if desired. (What's Cooking in Bermuda by Betsy Ross).

BERMUDA MEAT PATTIES Short pastry 8 oz. flour 3 tbsp. cold water 4 oz. shortening Pinch of salt Filling 1 lb. ground beef 1 oz. tomato paste Salt & pepper to taste 4 oz. brown stock 1 oz. butter 1 tsp. curry powder Thyme (few sprigs) Parsley, chopped 1 oz. flour Sherry peppers to taste 1 sm. onion, finely chopped Short Pastry: Place flour and salt in a bowl, rub in fat to a sandy texture.

Make a well in the centre, add sufficient water to make a fairly firm pastry.

Filling: Melt butter in a thick-bottomed saute pan, add finely chopped onions and ground beef. Let cook for 5 minutes, then add flour, tomato paste, curry powder, thyme; mix in thoroughly. Gradually incorporate the stock. Let cook for 2 minutes then add salt, pepper and sherry peppers to taste. Let mixture cool before encasing in the pastry. Roll out pastry on a floured table, take a small round cutter, and cut out round pieces of pastry. Place in the centre of each piece a small amount of the filling. Egg wash the edges and fold over to seal. Place on a baking sheet, egg wash and bake in a hot oven, 375 degrees F., for 25 minutes. Place on a serving dish and serve with a suitable sauce -- e.g. sweet and sour. (Traditional Bermuda Recipes from the Sunshine League.) MUSSEL PIE 1 quart mussels 1 small green paw paw (seeded, peeled and sliced) 2 onions (chopped) 3 potatoes (diced) 4 strips of bacon (cut in pieces) 1 tbsp. curry powder 1 pkge. frozen mixed vegetables (cooked and drained) Sprig of thyme 1 tsp. pepper 1 tsp. salt Enough pastry for 10double crust pie shell MUSSELS are usually purchased steamed and shelled. Rinse them in cold water and check for any remaining pieces of shell. Cook mussels in a pressure cooker for about 6 minutes or simmer in a pot for about 20 minutes with green paw paw. Fry bacon pieces until brown, remove and reserve. Add onions and potatoes to the bacon grease. Fry until onions are golden.

Add curry powder and all seasonings. Add mussels and some of the liquid mussels were cooked in. Cook until potatoes are tender. If you like mixed vegetables add them now.

Allow the mussel stew to cool before pouring into pastry lined dish. Cover with another layer of pastry. Bake at 375 degrees F. until pastry is brown.

Serve with white rice. (Bermuda Cook Book by Cecille Snaith-Simmons).

CONCH STEW Meat of 2 medium-sized conchs 1 lb. salt pork 1 large Bermuda onion, chopped 1 cup water 2 large Bermuda onions 2 large carrots 2 large potatoes Small piece of fresh thyme Sprig of parsley 2 tablespoons flour 2 tablespoon ketchup 1 tbsp Worcestershire sauce 1 teaspoon vinegar 1 teaspoon pepper 1 cup black rum or sherry USE only white meat of conch and cut it in cubes. Cut salt pork in cubes and place in pressure cooker. Add chopped onion and fry until golden. Then add conch meat. Cover with 1 cup water and cook under pressure for 30 minutes.

Reduce pressure. Remove cover and add vegetables cut in cubes, thyme and parsley. Cover with water and cook under pressure for another 5 minutes.

Reduce pressure. Remove cover and thicken gravy with flour. Remove thyme and parsley. Add remaining ingredients. Serve hot with boiled rice. (What's Cooking in Bermuda by Betsy Ross).

IT'S TRADITIONAL! Cup Match fans can again look forward to their favourite seafood specialties, just as they did last year when Ms Lucille Woolridge, left, and Ms Florence Sharpe of Sid's Seafoods worked flat out to meet the two-day demand.