on all the holiday trimmings from the cassava/farine pie, turkey and ham right down to the egg nog and Christmas pudding. If you're still looking for a good recipe try one of these. Merry Christmas! *** ROAST TURKEY SUPREME 1 12-pound turkey 2 tablespoons salt 1 teaspoon Season-All 1 teaspoon MSG 1 teaspoon Poultry Seasoning 1 teaspoon Nutmeg 1 teaspoon dry Mustard Butter or oil CLEAN and rinse cavity and outside of turkey; wipe dry. Combine seasonings and rub inside and outside of turkey. (If desired, lightly fill neck and body cavities with stuffing.

Skewer neck skin to back. Fold wing tips back and under, in toward the body, or skewer to the body. Fasten body cavity with skewers and lace shut. Tie drumsticks to tail or push under bridge of skin. Place turkey on rack in shallow open pan. Rub butter or oil over entire surface of bird.

If a meat thermometer is used, insert so the bulb is in the centre of the inside thigh muscle or the thickest part of the breast meat. Cover top and sides with butter-moistened cheesecloth or aluminium foil.

(If cheese-cloth dries during cooking, moisten it with pan drippings.) Roast 325 degrees F. oven 5 hours or until meat thermometer registers 190 degrees F.

The bird is also sufficiently cooked when the drumsticks move easily from side to side.

Serves 8. NOTE: For variety, other seasonings may be used instead of the ones listed above. Some suggested seasonings are: Bon Appetit, ground Thyme, Curry Powder, rubbed Sage, Savory, Onion Powder, White Pepper, Paprika and Ginger.

*** OLD SOUTH CORN BREAD STUFFING 4 cups crumbled corn bread 3 cups crumbled biscuits 11 cups cooked rice 1 cup Chopped Instant Onions 1 cup water 11 cups chopped celery 1 teaspoon Black Pepper 1 teaspoon Parsley Flakes 1 teaspoon Poultry Seasoning 1 teaspoon Season-All 5 teaspoons chicken flavour Base 11 cups hot water 1 egg 1 cup milk 1 cup butter, melted COMBINE corn bread, biscuits and rice. Soak onions in the 1 cup water about 10 minutes. Add to bread mixture along with celery, pepper, parsley flakes, poultry seasoning and Season-All.

Dissolve flavour base in hot water. Beat egg; stir in milk. Add liquids and butter to bread mixture. Mix well. Add additional liquid if stuffing seems too dry. Spoon into a buttered shallow 3-quart baking dish and bake in 375 degrees F. oven 40 minutes or until golden brown.

Serves about 10.

*** WILD RICE STUFFING 1 cup wild rice 11 teaspoons Chicken Flavour Base 1 cup chopped celery 1 cup Chopped Instant Onions 1 cup melted butter 1 teaspoon Marjoram Leaves 1 teaspoon Oregano Leaves 1 teaspoon Black Pepper 1 teaspoon Season-All 1 teaspoon Thyme Leaves 1 teaspoon salt 1 4-ounce can mushroom crowns 2 tablespoons mushroom liquid COOK wild rice as directed on package, adding flavour base to the water. Saute celery and onions in butter. Then combine all ingredients and mix well. Makes about 6 cups, enough to stuff a 10-pound bird.

*** SAVORY STUFFING 1 tablespoon Chopped Instant Onions 1 cup dried celery 1 cup butter or margarine 4 cups dry bread cubes 1 teaspoon salt 11 teaspoons Poultry Seasoning 1 teaspoon rubbed Sage 1 teaspoon Black Pepper SAUTE onions and celery in butter until lightly browned. Add remaining ingredients; mix well, tossing gently. This stuffing is excellent for turkey, Cornish hens, whole fish, pork chops or a crown roast of lamb.

Makes about 4 cups.

*** GOLDEN CLOVE GLAZED HAM 1 ready-to-eat ham (about 8 pounds) 1 cup brown sugar, packed 1 teaspoon ground Cloves Whole Cloves PLACE ham, fat side up, on rack in roasting pan. Bake in 325 degrees F. oven 1 1 hours. Carefully remove skin. Score fat by cutting into diamond shapes.

Combine brown sugar and ground cloves.

Spread this mixture over scored fat and stud each diamond with a whole clove.

Increase temperature to 375 degrees F. and bake ham 30 minutes longer or until well glazed.

Serves 10 to 12.

VARIATIONS: Curry Glazed Ham - In above recipe, increase brown sugar to 1 cup, use 2 teaspoons Curry Powder in place of ground cloves and combine with 1 cup pineapple juice.

Orange Glazed Ham - In above recipe, use 1 tablespoon Orange Peel in place of ground cloves.

Honey Glazed Ham - Instead of brown sugar and ground cloves in above recipe, combine 1 cup honey, 1 teaspoon dry Mustard and 1 teaspoon Lemon Peel; spoon over scored fat side of ham as above.

*** FARINE PIE 1 lb farine 1 can cream 1 cup water 3 lb sugar (11 to 2 cups) 1 lb butter (1 cup) 1 dozen eggs 1 cup flour 2 tsps baking powder 1 tsp salt Chicken, pork or beef SOAK farine in milk and water overnight; add water to keep moist, until ready to mix with batter. Cream sugar and butter, add eggs, flour, baking powder and salt. Add farine to this mixture.

Pour in baking pan and add layers of meat as desired, cover with layers of farine mixture. Bake for approximately 2 hours at 350 degrees. This recipe may be doubled for a larger pie.

*** CASSAVA PIE 10 lbs cassava 12 to 18 eggs 1 lb butter Nutmeg and Mace to taste Salt 21 cups sugar (more or less to taste) 1 Medium chicken, boiled Delicious recipes for Christmas PARBOIL chicken, cool, debone (save broth). Place cassava, salt and spices in bowl. Cream butter sugar, add beaten eggs; combine with cassava. Line greased pan with mixture, place chicken meat, plus one cup broth in centre; cover with remaining mixture. Bake 4 hours.

*** CHRISTMAS EGG-NOG 12 egg yolks 1 cup granulated sugar 1 bottle (26 oz.) Jamaica rum 12 egg whites 1 qt. heavy cream, whipped 1 qt. (approx.) milk nutmeg BEAT egg yolks until thick and light. Gradually beat in sugar. Slowly stir in rum. Cover; chill for at least 3 hours. Before serving pour mixture into punch bowl and fold in whipped cream, egg whites beaten stiff, and enough milk to thin as desired. Serve sprinkled with nutmeg in punch cups.

*** CHRISTMAS PUDDING 11 cups shortening 11 cups brown sugar 4 eggs 6 cups bread crumbs 1 box seedless raisins 2 cups mixed peel 1 cup cherries 2 cups rum 1 tsp baking soda 1 tsp nutmeg 1 tsp salt 1 tsp allspice 1 tsp cloves 1 tbs cinnamon CREAM shortening and sugar. Add beaten eggs and all other ingredients. Mix well. Steam in a pudding mould for 6 hours.

*** LEMON SAUCE FOR PUDDING 1 cup sugar 1 tbs cornstarch pinch of salt pinch of nutmeg 2 tbs butter 2 tbs lemon juice 1 cup boiling water MIX sugar, cornstarch, salt and nutmeg. Add boiling water gradually. Simmer over low heat until thick and clear. Add lemon juice and butter. Mix well.

Serve with Christmas pudding.

*** DARK FRUIT CAKE Use a recipe for Pound Cake except brown sugar is substituted for white. Add the following: 1 package seeded raisins 1 package currants 1 pound mixed candied peel 1 pound candied cherries, quartered grated rind and juice of 1 orange and 1 lemon 1 pound almonds, blanched and toasted 1 cup black rum 1 cup brandy 11 teaspoons cinnamon 11 teaspoon allspice 3 teaspoon nutmeg 3 teaspoon cloves 2 tablespoons molasses PLACE all fruit in large earthenware mixing bowl. Stir in the rum, brandy, fruit juices and grated rinds. Cover and let soak for a week, stirring once a day.

Mix as for Pound Cake, adding fruits and nuts at the last. Makes enough batter to fill a loaf tin plus a round cake tin, 8-3 '' across and 3-1 '' deep. Line tins with 3 thicknesses of brown paper, the inner one next to the cake being well-buttered.

Bake at 275 degrees F. the loaf tin will take about 3 hours, and the round tin about 5 hours.

When cakes are removed from oven, leave in the tins and turn upside down until cool. Then wrap in rum-soaked cheesecloth, cover with foil, and store for at least three weeks in an airtight container.