Sherry Peppers Cookbook'' is unique not only because almost every recipe features one or another of a dynasty of sauces produced by Bermuda businessman Mr. Yeaton Outerbridge, but also because it has a distinctly Bermudian "flavour''.

Recipes with titles like Bermuda Mary by the Pitcherful, Callan Glen Chicken Mousse, Now You're Talkin' Sandwich Jubilee, Right On Coleslaw, and French Bread for Goin' Down De Road make it a colloquial gem.

And of course, it is a celebration of Outerbridges, many of whom have contributed recipes to the publication.

Here's a sampling of what the introduction describes as "a collection of recipes for those who like it hot'': STEAK TARTARE FOR A HUNGRY CROWD (About 40-50 tasty bites) 2 egg yolks 3 tablespoons hot prepared mustard 1 tablespoon Worcestershire sauce 1 tablespoon ketchup 4 tablespoons peanut oil 2 tablespoons Outerbridge's Original Wine Vinegar Peppers Sauce 4 tablespoons Outerbridge's Original Barbecue Sauce Freshly ground pepper to taste 4 heaping tablespoons chopped onion 4 heaping tablespoons capers 4 tablespoons chopped parsley 1 apple 2 lbs. sirloin, freshly ground KEEP meat in refrigerator until last minute. In a large bowl, whisk together egg yolks, mustard, Worcestershire sauce, ketchup, peanut oil, Outerbridge's Original Wine Vinegar Peppers Sauce, Outerbridge's Original Barbecue Sauce, and pepper. Stir in onion, capers, and parsley. Chop apple in small dice and set aside. Put ground sirloin into bowl and, using two forks (not your hands!) lightly work in seasoned mixture until combined but do not over mix. Add diced apple and again mix only until combined. Serve half the tartare in a bowl nestled in crushed ice, along with party rye, or party pumpernickel. Keep remaining tartare, covered, in refrigerator until needed.

"BERMUDA MARY'' BY THE PITCHER-FULL 1 46-ounce can mixed vegetable juice 2 tablespoons horseradish 1 tablespoon sugar 4 tablespoons Worcestershire sauce 1 cup lemon juice 2 tablespoons Outerbridge's Original Bloody Mary Fix Celery salt to taste Freshly ground pepper to taste 12 oz. (or to taste) Bermuda light rum (or vodka) Garnish: celery stalks MIX ingredients (adding Bermuda light rum or vodka now or with individual servings). Pour into glasses filled with ice and garnish with a stick of celery, which becomes a delicious, useful and munchable stirrer.

TONY'S SUNDAY PUNCH "SAYIN' A TASTE!'' This superlative Sunday drink tastes so smooth you hardly notice the hidden punch. But you can be sure it's there! Also delicious without the alcohol.

1 6-oz. can frozen grapefruit juice 1 6-oz.can frozen orange juice 24 ozs. freshly squeezed lemon juice 24 ounces Falernum Barbados (OR good amber) rum Black Seal Rum (OR a similar good quality dark rum) Nutmeg DILUTE frozen grapefruit and orange juice as instructed on can. Mix together grapefruit juice, orange juice, lemon juice, and Falernum. Prepare individual drinks as follows: Fill glass with ice. Add 1-1 ounces Barbados rum. Fill with about 5 oz. of punch. Carefully and slowly pour in about 1 oz. of dark rum which sits on top in a dark layer. Sprinkle with nutmeg and serve. (Anthony (Tony) Palmer -- a "step'' away from an Outerbridge!) BERMUDA FISH CHOWDER Everyone makes this delightful concoction differently, and most of them are pretty good. This particular recipe I hold by, it has stood the test of time and many say it's the best in Bermuda. I make no such claim, but I offer it free of charge. With credits to the late Harold (Waldorf) Gibbons, my mother, and my old friend "Foxy'' at the New Windsor.

1 large, choice 10-lb. fish (or two 5-lb. fish) 3 1 qts. water (plus more as needed) 2 cups chopped onions 1 cup chopped celery 1 cup diced carrots Spices: cloves, allspice, thyme, curry powder 3 cups diced potatoes 1 cup butter 1 28-oz. can whole tomatoes, chopped 1 12-oz. can beef broth Salt and garlic to taste Sherry (optional) 3 oz. Black Seal Rum (OR similar, good quality dark rum) Outerbridge's Original Sherry Peppers Sauce WITH a sharp knife, remove fillets on both sides of the fish. That leaves head, shoulders and the rack. Give the rack to the cat, as that saves opening a tin of cat food! Put the fillets in the refrigerator to use as you see fit (broiled, poached, etc.) Remember the Golden Rule: "GIGO'' (garbage in, garbage out). So use only the best quality. I have found the best fish for chowder in Bermuda is rockfish, large hinds, porgy, hog fish, and amber fish.

Place fish head and shoulders in large pot with 3 1 quarts of water. Bring to boil and let boil gently for 30 minutes, skimming off any scum which comes to the surface. Strain stock and set fish aside to cool. Over medium heat saute all vegetables and spices in butter for about 5 minutes. Place everything in the fish stock (excluding fish). Again, bring to a gentle boil for 30 minutes.

Top up with the beef broth and then with water as necessary, stirring occasionally.

Now we come to the "nitty gritty.'' Wash your hands, roll up sleeves, and return to the fray! Immerse hands in all this guck (the fish you set aside above) and proceed to remove bones. You will probably encounter several hundred if the job is thoroughly done. Incidentally, it's advisable to have a garbage bag 2-1 inches from the right foot, if you are right handed, for all those bones. Take de-boned fish and add to the broth. Season with salt and garlic. Bring to a gentle boil for about 2 minutes.

Around about here I chuck in a couple of shot glasses of cooking sherry, which is optional. I just happen to like sherry. A little stimulant at this stage is invaluable.

Remove from heat and let it cool. Then add the double shot of black rum, and an equal amount of Outerbridge's Original Sherry Peppers Sauce. Deposit the lot in an at least 1-gallon container. After the soup has cooled, put cover and freezer for a few days or weeks. This is called "marrying'' the ingredients. I'm not too sure if it's marriage or adultery, but there's no doubt it certainly enhances the flavour! You may serve it the same day you make it of course, but it is best to let it sit and cool for at least three hours. Be sure to serve with Outerbridge's Original Sherry Peppers Sauce.

(R.D. (Robbie) Outerbridge).

ONION TART WITH SHERRY PEPPERS SAUCE ( As featured in "Gourmet'' Magazine May 1991) Pastry 1 3 cups all-purpose flour 1 stick (1 cup) cold unsalted butter, cut into bits 2 tablespoons vegetable shortening 1 teaspoon salt Raw rice for weighting the shell Filling 3 lbs. large onions, thinly sliced 1 cup olive oil 1 tablespoon all-purpose flour 2 cups half-and-half 4 large eggs 1 1 tablespoons Sherry Peppers Sauce 1 1 teaspoons salt 1 teaspoon minced fresh thyme OR 1 teaspoon dried Tomato basil concasse (see recipe below) Garnish: basil sprigs To make pastry shell: In a large bowl blend together flour, butter, shortening and salt until mixture resembles meal. Add 4 tablespoons ice water, toss until well blended, then form dough into a ball. Wrap well, flatten slightly and for 1 hour. Roll out dough to 1 -inch thickness on a lightly floured surface, fit it into an 11-inch tart pan with a removable fluted rim, leaving a 1-inch overhang, and fold the overhang inwards, pressing it against the side of the shell so the dough stands slightly above the edge of the pan. Prick the bottom of the shell lightly with a fork and chill for 30 minutes. Line the shell with foil, fill the foil with the rice, and bake the shell in the lower third of a pre-heated medium oven for 20 minutes. Remove the foil and rice carefully, bake the shell for 5 to 7 minutes more, or until it is pale golden, and let it cool in the pan on a rack. The shell may be made 1 day in advance and kept covered at room temperature.

To make the filling: In a heavy kettle cook onions in oil, covered, over moderate heat, stirring occasionally, for 15 minutes. Uncover kettle and continue cooking onions over moderate heat, stirring occasionally, for 1 hour, or until they are golden. Add flour and cook an other minute, stirring. Remove kettle from heat. Stir in 1 cup of the half-and-half and stir mixture well. In a large bowl whisk together the eggs, remaining 1 cup of half-and-half, Sherry Peppers Sauce, salt and thyme. Add onion mixture and stir mixture well to combine.

Place pastry shell on a baking sheet, pour filling into it, and bake the tart in the middle of a pre-heated, 375 degrees F. oven for 30 to 35 minutes, or until it is set. Let the tart cool in the pan on a rack for 15 minutes. Serve warm with tomato basil concasse garnished with basil sprigs.

TOMATO BASIL CONCACASSE 2 lge. tomatoes, seeded and chopped 2 tsp. extra-virgin olive oil 1 tsp. red wine vinegar 1 cup finely chopped fresh basil leaves COMBINE all ingredients well in a bowl. May be made 2 hours in advance and kept covered and chilled. (Reprinted with kind permission of Gourmet magazine). LOUISA'S DEVILLED EGGS 6 hard-boiled eggs 6 tablespoons mayonnaise 1 teaspoon Outerbridge's Original Full Hot Mustard Sauce Garnish: paprika and chopped parsley SHELL eggs, cut in half lengthways, and carefully remove yolks. Mash yolks, combine with mayonnaise and Outerbridge's Original Full Hot Mustard Sauce until creamy. Pile mixture into egg-white halves. Sprinkle with paprika and parsley. (Louisa Outerbridge) In Outerbridge's Corner: Other ideas for stuffed eggs are to add one or more of the following to the recipe: - 1 Tbsp. curry, 2 Tbsp. freshly grated Parmesan cheese, 1 Tbsp. fine herbes .

"WYNKEN'' SUNDAY SOUFFLE 5 tablespoons butter 1 cup grated Parmesan 3 tablespoons flour 1 cup milk, scalded 2 teaspoons cornstarch 1 tablespoon water 2 cup grated Cheddar cheese 4 good dashes (approx. 1 tablespoon) Outerbridge's Original Sherry Peppers Sauce Salt and freshly ground pepper 6 eggs PRE-HEAT oven to 400 degrees F. Generously grease bottoms and sides of 6 ramekins with 2 tablespoons of butter, then dust bottoms with 1 tablespoon of the Parmesan. Place ramekins on a cookie sheet and place in refrigerator temporarily. In a small bowl, blend cornstarch and water.

Melt remaining butter in a saucepan and, working with a wire whisk, add the 3 tablespoons flour and cook for 2 minutes, stirring constantly. Do not brown.

Add hot milk, stir rapidly, and bring to a boil. Lower heat and simmer, stirring, for about 1 minute until sauce is thick and smooth.

Add cornstarch, stirring constantly until thickened. Remove from heat and blend in grated cheeses. Shake in Outerbridge's Original Sherry Peppers Sauce, add salt and ground pepper.

Separate eggs, putting put yolks in a cup and whites into a mixing bowl. Now comes the tricky part. Turn heat on low under cheese mixture and add the egg yolks with a rubber spatula. Grab whisk and beat rapidly over low heat letting sauce bubble for about 3 seconds -- no longer! The mixture will be dry at bottom of saucepan - and remove from heat immediately. (You don't want the yolks to scramble!) Transfer to a mixing bowl and let the sauce cool at least 10 minutes.

Beat egg whites into fluffy peaks but not stiff and dry. Check sauce. You want to add the beaten egg whites when the sauce is warm -- not hot. Scoop 1 the beaten whites into sauce with rubber spatula and blend well.

Now fold remaining whites into the mixture leaving some white specks showing.

Take cookie sheet and ramekins out of fridge and pour mixture into prepared dishes. (If there's any left over, quickly grease another dish). Place the cookie sheet in oven and turn temperature down to 375 degrees F. Bake for 30 minutes. Take a quick peek and if you like your souffle browner, give it another 5 minutes. (Elise Smith Outerbridge) .

"CALLEN GLEN'' CHICKEN MOUSSE 3 egg yolks 1 cup chicken stock, warmed 1 teaspoon salt 1 teaspoon paprika 1 teaspoon Outerbridge's Original Sherry Peppers Sauce 1 cup cooked chicken, finely chopped 1 cup browned almonds, finely chopped 1 envelope (1 tablespoon) unflavoured gelatin 1 cup heavy cream Peas and new potatoes, cooked BEAT egg yolks and then heat in a double boiler over hot but not boiling water. Add heated (not too hot) chicken stock, stir until slightly thickened, then season with salt, paprika, and Outerbridge's Original Sherry Peppers Sauce. Add chopped chicken and almonds. Soak gelatin in 1 cup of water for 5 minutes, then heat to dissolve. Add to chicken mixture. Whip cream stiff and combine with mixture. Put in a ring mould and let set overnight in the refrigerator. To serve, turn out mousse onto a large plate, fill hole with peas, and surround with baby potatoes. (Roberta Outerbridge) .

NOW YOU'RE TALKIN' A SANDWICH JUBILEE Here are some suggested ingredients for a make-it-yourself luncheon spread. It is great fun when everyone helps themselves! 2 avocados 1 teaspoon lemon Dash of Worcestershire sauce Salt, freshly ground pepper to taste 4 medium tomatoes, sliced 1 lb. Cheddar cheese 1 lb. blue cheese 1 lb. Brie (or other soft ripened cheese) 1 lb. pate 1 lb. or more mixed sandwich meats (ham, salami, tongue, bologna, etc.) Peanut butter 20 bacon slices, crisply cooked 8 bananas Unsalted butter 18-24 slices brown, pumpernickel (and/or one or more of your favourite breads) Outerbridge's Original Full Hot Mustard Outerbridge's Original Sherry Peppers Sauce MASH avocados with a fork and mix in lemon, Worcestershire Sauce, salt and pepper. Set out on a table the bowl of mashed avocado, a plate of sliced tomato, cheeses and pate on a cheese board, and a full bread basket. Be sure toaster is close at hand. Also set out unsalted butter, Outerbridge's Original Full Hot Mustard Sauce, and Outerbridge's Original Sherry Peppers Sauce, so that everyone can shake a few drops of the hot sauces as desired. Pop a few slices of bread in the toaster, and begin! In Outerbridge's Corner: Peanut butter and crumbled bacon, or peanut butter and sliced banana sandwiches go back a long way in memory of growing up in Bermuda. (Alexis Outerbridge).

CODFISH PIE 1 lb. boneless salt cod 1 medium onion, chopped 4 tablespoons butter 2 tablespoons flour 1 cup milk, scalded 1 cup chicken broth, heated Salt, freshly ground pepper to taste 3 medium potatoes, peeled and quartered 3 medium onions, cut in thin wedges 2 tablespoons Outerbridge's Original Sherry Rum Peppers Sauce 1 pkge. puff pastry, commercially made SOAK cod overnight (or for at least 10 hours) in several changes of fresh water. Saute chopped onion in 2 tablespoons butter, set aside. In a heavy-bottomed pan, melt remaining butter and add flour. Cook, stirring constantly with a wooden spoon, for 2 minutes without letting flour turn brown. Add hot milk and stir for 1 minute until thickened and smooth. Add heated broth and sauted onions and season with salt and pepper and set aside.

Cook cod, potatoes, and onion wedges in simmering water to cover for about 10-15 minutes or until meat flakes apart. When done, drain and roughly mix all together, breaking fish and potatoes into smaller pieces. Season to taste with salt, pepper, and Outerbridge's Original Sherry Rum Peppers Sauce. Mix in milk/broth as needed. (You don't want it too liquid.) Place in pie dish. Roll out puff pastry and cover pie dish. Bake until crust is a light golden brown.

Serve with a light salad.

BAKED BEANS THE OUTERBRIDGE WAY 3 medium onions, sliced in thin half-moon wedges 2 tablespoons butter 1 cup brown sugar 2 small bottles English prepared mustard 2 48-oz. cans baked beans 3 cup molasses 1 cup ketcup 3 tablespoons Outerbridge's Original Sherry Peppers Sauce Bacon PRE-HEAT oven to 300 degrees F. Saute onions in butter until golden. Mix brown sugar and mustard into a paste. In a large casserole, combine baked beans, onions, mustard paste, molasses, ketchup, and Outerbridge's Origianl Sherry Peppers Sauce. Cover all over with strips of bacon. Cover casserole and put in oven to bake for about 1-1 to 2 hours. (Wolcott Huston Outerbridge) .

GARLIC SPINACH The cooking takes a matter of seconds but the result is a truly elegant flavour.

1-1 lbs. fresh spinach leaves 4 tablespoons good olive oil 4 garlic cloves, minced Salt, freshly ground pepper 1 teaspoon Outerbridge's Original Wine Vinegar Peppers Sauce THOROUGHLY wash spinach and set aside in colander to drain. Over high heat, in a large pot, heat olive oil and garlic. When oil is hot, add moist spinach leaves, forcing them all in by pressing them down if necessary, and season with remaining ingredients. Let cook about 20 seconds and with two wooden spoons carefully turn leaves so top leaves are now on bottom. Revolve leaves again after 10 seconds if necessary. When leaves are totally limp, drain spinach and serve.

SHERRY RUM PEPPERS VINAIGRETTE 1 cup best-quality olive oil Sherry (OR rasberry OR wine) vinegar 1 teaspoon prepared (tasty) mustard Salt and freshly ground pepper to taste 1 teaspoon Outerbridge's Original Royal Full Hot Rum Peppers Sauce PUT olive oil in a measuring cup and add vinegar to make 1 cup plus 1 tablespoon. Add mustard, salt and pepper, and Outerbridge's Original Royal Full Hot Rum Peppers Sauce. Whisk all vigorously. Delicious with fresh asparagus and salads.