their hearty adaptability and sometimes their downright quirkiness. Here, on the occasion of the two nations' respective national holidays, are some typical examples: *** BEER-BATTER-FRIED CHICKEN DRUMSTICKS 3 eggs, separated 4 tblsps. butter, melted and cooled 3 cup flat beer 11 cups flour stirred with 1 tsp. salt 18 chicken drumsticks Vegetable oil (not olive oil) IN a medium bowl, beat together the egg yolks, melted butter and beer.

Gradually add the flour, stirring just until the batter is smooth. Cover and refrigerate for at least three hours.

Before cooking, let the drumsticks come to room temperature and pat them completely dry. Pre-heat oven to 325 degrees Fahrenheit. Beat the egg whites until they hold soft peaks, then fold them into the batter. Pour oil into a large skillet to a depth of half an inch; heat to 350 degrees Fahrenheit or until a cube of bread dropped in the oil browns in 65 seconds.

Put six drumsticks in the batter and turn each until coated. One at a time, lift the drumsticks out of the bowl, use a soft pastry brush to remove any excess batter and place the batter-coated drumsticks in the pan. Brown for 14 minutes -- seven minutes on the first side, five minutes on the opposite side and two minutes on the third side. Drain on paper towels.

Repeat to fry the remaining drumsticks in two more batches, adding more oil if needed and reheating the oil to the proper temperature between batches. Place all the drumsticks on a baking sheet in the oven for 10 minutes to finish cooking. Serve hot or cold.

*** JAMBALAYA 1 cup clarified butter 1 onion, coarsely chopped 1 green bell pepper, coarsely chopped 3 ribs celery, coarsely chopped 5 cloves garlic, minced 11 lbs. shrimp, peeled and deveined 11 lbs. boneless, skinless chicken, cut into 11 -inch cubes 3 bay leaves 1 tsp. thyme 1 tsp. paprika 2 28-oz. cans stewed tomatoes 1 cup chicken stock 3 tsps. Louisiana Red Hot Sauce or similar 1 cup Worcestershire sauce 1 lb. andouille sausage or other spicy sausage like kielbasa, sliced 1 inch thick 1 lb. smoked ham, cut into 1 -inch cubes 1 lb. crawfish tails, peeled 1 bunch green onions, coarsely chopped Salt to taste 3 cups long-grained rice HEAT butter in an uncovered heavy-bottomed pot or kettle. Add vegetables and garlic and saute, stirring, for five minutes. Add shrimp, chicken, bay leaves and thyme and continue to cook over medium heat until chicken becomes white and shrimp are pink (about 10 to 15 minutes).

Add paprika and stir thoroughly to mix well with other ingredients. Add tomatoes, stock, hot sauce and Worcestershire sauce. Mix well.

Add sausage and ham. Stir well. Add crawfish tails and cook over moderate heat until liquid returns to a boil. Add green onions, salt to taste and rice. Cook over low heat for 30 minutes.

*** SKYSCRAPER BANANA SPLIT 1 oz. chocolate syrup 1 scoop vanilla ice cream 1 banana, cut lengthwise, then in half (quartered) 1 scoop chocolate ice cream 1 oz. strawberry syrup Whipped cream Maraschino cherry POUR chocolate syrup into a tall tulip sundae glass. Add vanilla ice cream.

Place quartered banana into glass like columns, round side up, cut side out.

Add chocolate ice cream, strawberry syrup, whipped cream and cherry.

*** CANADIAN MOOSEMEAT SOUP 2 lbs. moose meat 2 tblsps. salt 11 qts. cold water 5 carrots, cubed 1 bunch celery, cubed 2 cups tomatoes 2 medium potatoes, cubed 2 onions, cubed 1 tsp. savory 1 bay leaf Salt and pepper to taste TRIM as much fat from the meat as possible. Soak meat in salted cold water for several hours, then drain. Place meat in a large pot and cover with cold water. Bring to a boil, then simmer slowly for two hours, skimming occasionally. Remove from heat and let the broth stand overnight in a cool place. On the following day remove the congealed fat from the surface, then add vegetables, savory and bay leaf. Bring to a boil, simmer for one-and-a-half to two hours and season to taste with salt and pepper. Remove bay leaf before serving.

*** CANADIAN WHITEFISH WITH CRAB SAUCE 1 5-lb. whitefish 6 tblsps. butter 2 tblsps. flour 2 cups milk 1 hard-cooked egg, chopped 1 tsp. Worcestershire sauce 1 lemon (juice and rind) 3 tblsps. chopped onion 1 71 -oz. tin crab meat Salt and pepper to taste Pinch of paprika 1 cup white wine Chopped parsley Lemon slices FILLET the whitefish and set aside. In a saucepan, melt the butter, stir in flour and gradually add the milk. Simmer, stirring constantly, until the sauce becomes thick. Add chopped hard-cooked egg, Worcestershire sauce, grated rind and juice of lemon, onion and crab meat. Season to taste with salt, pepper and paprika. Keep hot.

Arrange fillets in a shallow baking dish, pour wine over them and bake in a pre-heated 400-degree-Fahrenheit oven for 15 minutes. Remove from oven and pour crab sauce over whitefish. Return to oven and bake 10 minutes longer.

Garnish with lemon slices and parsley. Serves four to six.

*** HIGH BUSH CRANBERRY JELLY 2 cups cranberries 3 cups water 2 cup sugar for each cup of juice SIMMER berries and water for 10 minutes to start the juice extraction, then let boil rapidly for three to five minutes. Strain mixture through a jelly bag and measure resulting juice. Add 2 cup sugar for each cup of juice. Bring juice and sugar to a boil, stirring constantly, then boil rapidly until liquid will sheet from the side of a spoon (not drip off in separate drops). Pour into sterilised glasses and seal.