opportunity to reflect not only on the many nationalities who live here, but also on their cuisine. Here is a sampling from many lands to bring the theme into your kitchen: GEORGE WASHINGTON ONION SOUP 2 large Bermuda onions 1 qt. milk 1 tsp. mace blades 1 cup butter 1 1 tsp. salt 1 egg yolk chopped parsley croutons BRING to a boil, then simmer slowly for 30 minutes, the onions (thinly sliced), milk, mace, butter and salt. Discard mace blades. Beat egg yolk and add a little of the soup, beating constantly. Return this mixture to the soup and allow to thicken. Garnish with parsley and croutons. Serves 4.

MINIATURE MUSSEL PIES Filling 1 can of mussels, drained 1 can condensed mushroom soup Curry powder if desired 1 egg Short pastry PRE-HEAT oven to 400 degrees F. Roll out pastry and make tartlet shells using miniature tartlet pans. Chop mussels and mix with mushroom soup. Beat egg and add to the mixture. Add curry powder if desired. Fill tartlet shells and bake in the oven for 8 to 10 minutes. (Mair L.D. Harris in Traditional Bermuda Recipes) .

MIDDLE EASTERN EGGPLANT DIP 1 lb. eggplant 1 tbsp. olive or corn oil 8 oz. can tomato sauce 2 cloves garlic, minced or pressed 1 onion, finely chopped 1 green pepper, seeded & chopped 1 tsp. ground cumin 1 tsp. ground coriander (optional) 1 tsp. cayenne pepper (optional) 1 tsp. brown sugar 1 tsp salt 1 cup red wine vinegar DICE eggplants, discarding ends. In a large frying pan or electric skillet, heat oil over medium heat. Add garlic, onions, green pepper and eggplant.

Saute 5-10 minutes, stirring mixture constantly to prevent sticking. Add tomato sauce, cumin, coriander, cayenne , sugar, salt, and wine vinegar to pan. Stir thoroughly. Cook, covered, over medium heat for 20 minutes. Uncover and bring mixture to a boil. Continue cooking and stirring mixture until reduced to about 21 cups. Cover and chill at least 4 hours or overnight before serving. Serve this dip with pita bread triangles, sliced French bread, crackers or raw vegetables. Makes 21 cups. (Jessica S. Wade in Traditional Bermuda Recipes) PRAWN VINDALOO (25 minutes cooking time) 2 lbs. prawns 2 teaspoons cumin 1 tablespoon onion juice 2 teaspoons tamarind puree (substitute: lemon juice) 4 oz. coconut cream 1 teaspoon salt 1 cup ghee (or substitute clarified butter) 1 tablespoon grated fresh ginger 1 cup water 1 teaspoon crushed garlic 4 teaspoons coriander SHELL and de-vein prawns. Heat ghee and fry grated ginger, cumin and coriander gently for 3 minutes. Add onion juice and garlic, mix well and add tamarind puree and water. Simmer for 10 minutes, add coconut cream and dissolve. Add salt and stir in prawns. Simmer for 10 minutes and serve. Yield: 4 servings.

DELHI KEBABS (30 minutes cooking time) 1 lb. cubed mutton 2 cloves garlic, crushed 2 chopped onions 2 tablespoons tomato puree 2 oz. ghee (or substitute clarified butter) 1 teaspoon cayenne pepper 2 chilis, chopped juice of 1 1 lemons PLACE meat in mixture of garlic, onion, cayenne pepper, chilis, salt, lemon juice and tomato puree. Marinate for 4 hours. Skewer meat and grill for 15 minutes on each side. Yield: 4 servings.

PAW PAW MONTESPAN 1 lb. Cheddar cheese 1 lb. top round, ground 1 medium size can whole tomatoes 3 green paw paws 2 onions SLICE cheese thinly. Brown chopped onion in frying pan with meat. Peel and cube paw paws and parboil. In large casserole dish, put layers of meat, tomato and cheese (number of layers depends on depth of dish). Pour juice from the tomatoes over all. Bake in 375 degrees F. oven for approximately 40 minutes or until it is bubbling and cheese has melted. Recipe serves 4 people generously and can be made the day before and stored in refrigerator . Serve with green salad, hot rolls. (L. Redmond in Traditional Bermuda Recipes) BOUILLABAISSE Bouillabaisse, a French classic, can really only be made properly with fish and shellfish which come only from the Mediterranean Sea. It is possible, however, to make a very good imitation with fish that are available elsewhere.

2-3 lb. fish (Use a mixture of at least 5 varieties: John Dory, whiting, turbot, bass, mullet, conger eel, hake, halibut, cod, lobster and red or grey snapper are all suitable.) Also include some langoustine or king prawns (shrimp) 3 tablespoons (1 cup) olive oil 1 onion, chopped 3 red tomatoes, skinned, deseeded and chopped 2 cloves garlic, crushed bouquet garni salt and pepper pinch of saffron 5 cups water, boiling 5 cup white wine, optional 8 slices French bread 21 tablespoons finely chopped parsley WASH the fish, removing all the bones and any skin. Cut into thick slices (but not the prawns (shrimp).

Heat the olive oil in a large saucepan, add the onion and cook until softened, stirring constantly. Add the tomatoes, garlic and bouquet garni. Season, then add saffron and boiling water. Add the firm-flesh fish but not the prawns (shrimp), John Dory or whiting.

Bring to a boil again and cook rapidly, uncovered, for 10 minutes. Add the prawns (shrimps), sof fish and wine. Continue cooking for another 5 minutes.

Shake the pan occasionally to prevent the fish from sticking.

Place slices of bread in a deep, heated serving dish, pour in cooking liquid and make sure that it is all absorbed. Arrange the fish, according to variety, on the bread. Serve immediately, sprinkled with chopped parsley.

Note: Bread may be served separately. Serves 6-8.

CARIBBEAN CHICKEN 3 lbs. of chicken, cut into pieces 5 tbsp. margarine or oil 6 tomatoes 3 green peppers 3 onions 3 cloves garlic 1 tsp. cayenne pepper OR 1 tsp. black pepper 1 tsp. hot pepper sauce 1 tsp. thyme 1 tbsp. tomato ketchup 1 tsp. dry mustard 1 tsp. horseradish sauce PLUNGE tomatoes into boiling water, then into cold water and peel, cut into chunks (sixths). Remove seeds from green peppers and cut into chunks. Chop onions into large pieces.

Brown chicken in oil or margarine in a heavy pan, then remove and brown onions slightly. Replace chicken in the pan over onions and add tomatoes, green peppers and the remaining ingredients. Simmer for about 40 minutes, with the cover slightly off the pan, allowing some air to enter.

Serve with plain rice, frozen Brussels sprouts and a chilled white wine, followed by fresh fruit. Yield: 4-6 servings.

SPAGHETTI AL PESTO 500 g. spaghetti 2 cups fresh basil 1 tsp. salt 1 tsp. black pepper 2 tsp. minced garlic 2 tsp. pignoli (pine nut kernels) 1 1 cups olive oil 1 cup fresh, grated parmesan cheese COOK spaghetti in salted water. Place all other ingredients in a blender, buzz until they resemble a paste. Add salt and pepper to taste. Pour over spaghetti and serve.

PORTUGUESE JOHNNY BREAD (Pao Levedo) 12 cups flour 2 pkgs. yeast 1 cup sugar 1 tsp. salt 4 cups milk 3 eggs 1 cup margarine 2 tsp. sugar 1 cup warm water SPRINKLE yeast into 1 cup warm water and leave until foamy. Warm milk with margarine and 1 cup sugar. In a large bowl, sift flour and salt. Add yeast mixture and warm milk, add eggs, unbeaten. Knead in the bowl until smooth. If sticky, wet hands and continue to knead. Cover and leave in a warm place to rise until double in bulk, about 1 hour. Heat skillet (an electric skillet if possible as this maintains even heating all around), to 350 degrees F. Turn out dough onto lightly-floured board and pinch off a piece of dough about the size of a tangerine, flatten with hands and place in skillet. Use about 4 to 5 rounds each time. Cook for about 3 to 4 minutes, checking bottom to see that it does not burn. Turn and cook on the other side in the same manner. Continue until all the dough is used up. Yield: about 4 dozen. (Ana Leite in Traditional Bermuda Recipes) .

DEEP-DISH VIRGINIA APPLE PIE 7 large, tart apples (3 lbs.) (Cortland or McIntosh) 1 tsp. freshly ground nutmeg 1 tsp. cinnamon 2 cup sugar 5 tsp. chilled butter (slice into thin pats) ROLL out pastry, place in deep 9-inch pie pan. Arrange apple slices in pan.

Sprinkle with nutmeg and half of sugar, place another layer on top, sprinkle nutmeg and balanc1 tsp. cinnamon over top. Cover with crust, pressing down gently. Make slits on top. Place pie in middle of pre-heated 450-degree F oven and bake 10 minutes. Reduce heat to 275 degrees F and bake additional 40 minutes. Serve with nutmeg sauce (see recipe below).

Nutmeg Sauce 2 cup sugar 1 tsp. grated nutmeg 2 tsp. cornstarch pinch of salt 1 cup boiling water 1 3-in. piece of orange peel 3 tbsp. brandy PLACE sugar, cornstarch, and salt in saucepan, stir constantly while pouring in boiling water. Add orange peel and simmer gently for 10 minutes. Set aside until ready to serve. Reheat and add brandy.

NEW ZEALAND KIWI FRUIT FLAN 1 single-layer sponge cake shell 1 teaspoon superfine sugar 1 tablespoon hot water 2 tablespoons kirsch, divided 1 cup apricot jam, melted and strained 4 ripe, medium kiwi fruit Raspberries or red currants (optional) Sweetened whipped cream DISSOLVE sugar in hot water. Stir in 1 tablespoon of the kirsch. Place sponge cake on a serving plate. Sprinkle syrup evenly over inside of cake shell.

Blend remaining 1 tablespoon kirsch with melted jam. Brush inside of shell with about half of the glaze. Peel and slice kiwi fruit. Arrange kiwi fruit slices in overlapping circles in shell. Brush with remaining apricot glaze.

Let stand until set. Garnish with a few small raspberries or red currants, if desired. Serve with whipped cream. Yield: 6-8 servings.