Mr. Guy Fawkes to blow up Britain's Houses of Parliament with gunpowder.

Since 1606, when November 5 was declared a public holiday in England, it has been the custom to burn an effigy of Fawkes on a large bonfire and let off fireworks.

Of course, Bermuda has added its own special touch to this tradition. As people stand watching the bonfire, they eat sweet potato pudding, which is like a spice cake. This is believed to be a substitute devised by the early settlers of Bermuda for parkin, an oatmeal and treacle cake well known to English north countrymen, as a November 5th treat.

In by-gone days, sweet potato pudding was accomplished by berry beer -- a drink made by fermenting the ripe berries of the cedar tree. Please to remember the fifth of November, Gunpowder, treason and plot. We know no reason, Why gunpowder treason, Should ever be forgot.

TRADITIONAL SWEET POTATO PUDDING 1 2 cups flour 1 1 cups sugar 1 tsp. soda 1 tsp. baking powder 1 tsp. salt 1 tsp. cinnamon 1 tsp. allspice 1 tsp. cloves 1 cup margarine 1 cup mashed, cooked sweet potato 1 cup water 1 egg SIFT all dry ingredients together into a mixing bowl. Add margarine, sweet potato and water. Beat about 300 strokes by hand or 2 minutes with electric beater. Scrape sides of bowl. Add egg. Beat 2 minutes longer. Place batter in a greased 8 inch square cake pan. Bake at 350 degrees F. for 40 minutes.

Note - Despite its label, this pudding departs from the traditional in that it calls for more flour and less sweet potato. The reason for the change is to eliminate that heavy, soggy texture which was found in the old time pudding.

To change the recipe still further, add 1 cup chopped dates and 1 cup chopped nuts. What's Cooking in Bermuda by Betsy Ross .

Since sweet potatoes are readily available at the moment, here are some other ways to enjoy this delicious fresh vegetable long after the bonfire's embers have stopped glowing: APRICOTS AND SWEET POTATOES 3 lbs. sweet potatoes boiled, peeled and sliced 1 (1 lb. 4 oz.) can apricot halves Cloves 2 tbsps. butter DRAIN syrup from apricots and save. Arrange halves of apricots in a greased 2-quart casserole. Cover with a layer of potato slices and repeat, ending with a layer of apricots on top. Stick a clove in each apricot half in the top layer. Pour the apricot syrup over all and dot with butter. Bake 45 minutes in moderate oven, 350 degrees F. Six servings.

BAKED NUT SWEET POTATOES 6 sweet potatoes, boiled 1 cup nuts, finely chopped 1 cup sugar 3 tbsps. butter PEEL and roll potatoes in chopped nuts while still warm. Place in a greased baking dish, sprinkle with sugar and dot with butter. Cover and bake 15 minutes in moderate oven (350 degrees F.) Uncover and bake 15 minutes more.

Six servings.

HAWAIIAN SWEET POTATO CASSEROLE 8 sweet potatoes Flour 4 tbsps. butter 1 (1 lb. 13 oz.) can sliced pineapple 1 1 cups sour cream 1 tsp. salt Light brown sugar CHOOSE potatoes of even size, peel and boil in salted water until barely tender. Cool and cut into 3 -inch slices. Dredge lightly with flour and saute slices in 2 tablespoons butter. Drain pineapple, saving syrup. Reserve 1 whole slice pineapple for the top of the casserole, cut 3 slices into halves and cut the rest into chunks. Mix 1 cup pineapple syrup with sour cream and salt. Fill the bottom of a greased 2 1 -quart casserole with a neat layer of potato slices. Scatter sauce and pineapple chunks over the potatoes, cover with a layer of sour cream, sprinkle with brown sugar. Continue alternating layers until casserole is filled. Finish with a layer of the most perfect slices of potato, place whole slice of pineapple in the centre and arrange half slices around the edges. Sprinkle top with brown sugar and dot with 2 tablespoons butter. Bake, covered, in moderate oven, 350 degrees F, for half an hour.

Uncover, and bake a few minutes more to glaze the top. Most of the liquid should be absorbed. If it should get too dry, add a little more pineapple syrup. This casserole may be prepared ahead and baked just before serving.

Eight servings.

SWEET POTATO PUFFS 3 lbs. sweet potatoes, boiled 1 cup cream 4 tbsps. butter 1 tsp. salt Dash nutmeg (optional) 1 egg DRAIN water from potatoes. Peel, return pan to low heat and shake for a minute to dry. Press potatoes through a ricer. Add cream, 2 tablespoons butter and salt. Beat until fluffy. Add the nutmeg if the flavour will complement seasoning of the other dinner dishes. When potatoes have cooled to lukewarm, stir in the well-beaten egg and store in refrigerator. This much may be done the day before, if you wish. Spoon the chilled mixture into mounds for individual servings on well-greased baking sheet. Shape into cones by drawing the inverted bowls of two spoons up the sides. Dot tops with small pieces of butter and bake in very hot oven, 450 degrees F, for 15 minutes. The cones should have a slightly crusty exterior. Eight servings.

MASHED SWEET POTATOES 6-8 sweet potatoes, boiled 1 tsp. salt 1 tsp. pepper 1 tsp. nutmeg 2 tbsps. melted butter 1 cup cream, scalded Chopped nuts (optional) PEEL potatoes and put through a ricer. Season with salt, pepper and nutmeg.

Add butter and hot cream, whip until light and fluffy. Serve at once or put in a casserole to reheat. If in the casserole, dot with a little additional butter on top and sprinkle with the nuts if you like. Keep hot in slow oven, 300 degrees F. Six to eight servings.

SWEET POTATOES IN ORANGE CUPS 3 lbs. sweet potatoes, boiled 1 cup light cream, scalded 1 tsp. salt 1 tsp. pepper 6 scooped-out orange halves 6 marshmallows PEEL and mash potatoes while still hot. Add cream. You may not need the full 1 cup -- they should be moist but not wet. Add salt and pepper, beat until smooth. Pile mixture into orange halves and top with a marshmallow. Bake in moderate oven, 350 degrees F, for 5 minutes to brown the marshmallow. Six servings.

SWEET POTATO BACON BALLS 4 lbs. sweet potatoes, boiled 1 1 tsps. salt 1 tsp. pepper 1 egg 6 slices bacon, chopped and cooked 1 cup pineapple juice 1 cup sugar Try these Guy Fawkes treats SWEET POTATO BACON BALLS From Page 35 PEEL mash potatoes until smooth. Season with salt, pepper and brown sugar.

Cool. Add well-beaten egg and beat until potatoes are fluffy. Shape into balls and roll in crisp bacon. Bake in a greased pan in moderate oven, 350 degrees F. Baste with a syrup made by cooking the pineapple juice and sugar together for 5 minutes. The potatoes should be well glazed and ready to serve in 15-20 minutes. Eight servings.

SWEET POTATOES WITH CHESTNUTS 2 lbs. sweet potatoes, boiled 3 lb. chestnuts 2 tbsps. butter 1 cup light brown sugar 1 tsp. salt 1 cup hot milk SLIT chestnuts with a sharp knife and boil about 20 minutes in water to cover.

Drain and remove shells and underskins. Peel and rice potatoes. Mash chestnuts with butter and mix with the potatoes. Add sugar, salt and milk. Whip together until light. Taste for seasoning. Reheat and serve. Six servings.

CANDIED GINGER SWEET POTATOES 3-3 1 lbs. sweet potatoes (yam type) 1 cup butter 2 cup brown sugar 1 cup ginger syrup 1 cup slivered preserved ginger 1 cup water 1 tsp. salt 1 tsp. pepper BOIL potatoes (at least 4) in salted water until barely tender. Drain; peel and cut into serving pieces. Melt butter in a large skillet and stir in sugar, ginger syrup and ginger. Heat until well blended. Add potatoes and heat 5 minutes on each side. Add water. Sprinkle with salt and pepper. Cover and simmer gently for half an hour, basting from time to time. The sauce should be slightly thickened. Do not turn the potatoes again as they are likely to be soft and difficult to handle. Eight servings.

GLAZED SWEET POTATOES AND PINEAPPLE 3 lbs. sweet potatoes 1 (9 oz.) can crushed pineapple 1 1 cups sugar 1 cup butter COOK potatoes in boiling, salted water until almost tender. Drain, peel and slice. Drain pineapple, reserving syrup. Mix 1 cup of the syrup with sugar and butter in a skillet. Simmer 10-15 minutes until thick. Add potato slices, continue cooking and baste until well glazed. Take out potatoes and keep warm in a vegetable dish. Add 1 cup crushed pineapple to the glaze. Heat and pour over potatoes. Six servings.

MARMALADE GLAZED SWEET POTATOES 6 sweet potatoes, boiled and peeled 1 (1 lb.) jar orange marmalade 2 tbsps. butter 1 cup water 1 tsp. salt IF potatoes are large, cut into 3 slices lengthwise; otherwise cut into halves. Put marmalade in a large skillet. Add butter and water. Break up marmalade with a fork and bring mixture to a boil. Put in the potatoes, season with salt, cook over medium heat, turning frequently, until thoroughly glazed.

Six servings.

SWEET POTATOES SOUFFLE PUFF 4 lbs. sweet potatoes, boiled (yam type) 1 cup brown sugar 10 tbsps. butter 2 tsps. grated orange rind 2 tsps. grated lemon rind Juice 1 orange Juice 1 lemon Pinch salt PEEL and rice or mash potatoes while hot. Add brown sugar, 1 cup melted butter, orange and lemon rinds, and orange and lemon juices. Beat until light and add a little salt. Bake in a greased 2-quart casserole in a moderately hot oven, 375 degrees F, for half an hour. Dot with 2 tablespoons butter and serve. Ten servings.

SWEET POTATO CASSEROLE 8 sweet potatoes 1 tsp. nutmeg 1 tsp. cinnamon 1 lemon sliced thin 1 cup brown sugar 1 cup sugar 6 tbsps. butter 1 tbsp. cornstarch COOK potatoes in boiling, salted water until tender. Drain and save water.

Peel and slice the potatoes thin. Arrange a layer in a greased 8-cup casserole, sprinkle with nutmeg and cinnamon and add a few lemon slices.

Repeat in layers until potatoes are used up. Meanwhile, make a sauce of the sugars, 1 cup butter and 1 cup of potato water. Mix cornstarch with 2 tablespoons more of cold potato water and add to sugar mixture. Cook until thick and smooth, stirring constantly. Pour over potatoes, dot with 2 tablespoons butter and bake in moderate oven, 350 degrees F, for 45 minutes.

Eight servings.

SWEET POTATOES WITH CASHEW NUTS 6 sweet potatoes cooked, peeled, sliced thick 1 1 cups light brown sugar 6 tbsps. hot water 1 1 tbsps. lemon juice 1 1 tsps. grated lemon rind 1 tsp. salt 1 tsp. cinnamon 1 cup coarsely chopped cashew nuts MAKE a syrup of the sugar and hot water. Add lemon juice and rind, salt and cinnamon. Layer potatoes into a buttered 6-cup casserole. Sprinkle each layer with part of the nuts and some of the syrup. Top with a last layer of nuts.

Heat until bubbling in a moderate oven, 350 degrees F, 15-20 minutes, until the potatoes have absorbed part of the syrup. Eight servings.

CRANBERRY GLAZED SWEET POTATOES 8 medium sweet potatoes, cooked and peeled 1 cup orange juice 2 tbsps. lemon juice 1 1 cups whole-cranberry sauce 1 cup light corn syrup 2 tbsps. melted butter CUT potatoes in half lengthwise. Place in a shallow baking pan. Add orange and lemon juices to cranberry sauce. Spoon this mixture over the sweet potatoes.

Mix corn syrup and butter and pour over all. Bake in moderately slow oven, 325 degrees F, 35 minutes, basting occasionally. Six to eight servings.

EASY SWEET POTATOES AND APPLESAUCE 1 (1 lb. 9 oz.) can sweet potatoes 1 (1 lb.) can applesauce 1 tbsp. brown sugar 2 tbsps. butter ALTERNATE layers of potatoes and applesauce in a buttered 6-cup casserole. Dot with brown sugar and butter. Bake in moderate oven, 350 degrees F, for half an hour, until flavours are blended and top is brown. Four servings.