traditions and cuisine.

In Bermuda, the annual celebration of heritage throughout May takes many forms. Parades, plays, concerts, lectures and more all help to remind us of the great diversity of people which make up this little island community.

Bermuda Day next Tuesday also marks the official start of the swimming season, and hundreds will spend the holiday in the open air -- at the beach, on boats, having picnics, and entertaining friends on their patios.

The following recipes have been chosen not only to acknowledge the mixture of nationalities in our midst but also to help those enjoying the great outdoors to celebrate in suitable style.

MUSTARD STEAK BAGUETTES (France) Pack meat and baguettes separately, and assemble the sandwiches only when you are ready to eat so the bread doesn't get soggy.

2 top round beef steaks (1 1 lbs. each) 1 cup Dijon mustard 2 tbsp. sweet paprika 1 tbsp. cracked black peppercorns 1 tbsp. chopped fresh or 1 tsp. dried thyme leaves 1 tsp. ground red pepper (cayenne) 8 individual baguettes TRIM fat from beef. Cut diamond pattern 1 inch deep into both sides. Place in shallow 2-quart glass dish. Mix remaining ingredients, except baguettes; spread on both sides of steak. Cover and refrigerate overnight.

Remove beef from dish. Brush broiler pan rack with vegetable oil. Place steaks on rack in pan. Broil with top 4 inches from heat, 12 to 14 minutes, turning once, until desired doneness. Cut diagonally into thin slices; serve on baguettes. Serves 8.

CELERY ROOT SALAD (Belgium) Celery root is the root of the celery plant, not the stalk. It should be peeled before shredding and marinating. Make this salad the night before the picnic so you can get off to an early start.

3 cup plain yogurt 1 cup mayonnaise 1 tbsp. prepared horseradish 2 tsp. Dijon mustard 4 cups shredded celery root (about 2 lbs.) STIR all ingredients except celery root in medium bowl until well blended; add celery root. Cover tightly; refrigerate 1 to 2 hours to blend flavours. (As celery root marinates in dressing, it becomes tender.) Serves 8.

CURRIED SALAD IN CANTALOUPE HALVES (Malaysia) 3 1 to 4 lb. turkey breast, thawed 1 onion (with 1 clove inserted) 1 carrot, sliced 1 celery stalk, sliced 6 sprigs parsley l bay leaf 1 tsp. dried thyme 1 1 cups celery, thinly sliced 2 tsp. curry powder 3 cup mango chutney, drained and chopped 1 cup mayonnaise salt and pepper to taste IN a large pot, bring to boil enough water to cover the thawed turkey breast.

Add onion, carrot, celery stalk, and a cheesecloth bag containing the parsley, bay leaf, and thyme. Add turkey breast and boil 5 minutes. Reduce heat; poach turkey (partially covered) at a bare simmer for 40 minutes, or until tender.

Let turkey cool completely in the liquid. Discard skin and bones. Cut into 1 inch cubes.

In a large bowl, combine turkey cubes and thinly-sliced celery. Make a curry mayonnaise by combining curry powder, mango chutney, and mayonnaise. Mix this with the turkey and celery. Salt and pepper to taste. Chill. Serve in cantaloupe halves.

PESTO PINWHEELS (Italy) Bake the pesto pinwheels the day before the picnic. They are delicious cold.

Pesto is traditionally made with pine nuts for a distinctive Italian flavour; walnuts can successfully be substituted for a more pronounced basil flavour.

1 pkge. (17 1 oz.) puff pastry, thawed 1 cup pesto (recipe follows) 1 egg, beaten HEAT oven to 400 degrees F. Roll puff pastry into rectangle, 14 x 10 inches.

Spread pastry with 1 cup pesto, leaving a 1 -inch edge on long sides. Loosely roll dough from narrow end; brush seam with egg and pinch to seal. Slice into 1 -inch slices. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Yield: 40 pinwheels.

Pesto 4 cups fresh basil leaves 1 cup pine nuts 1 tsp. salt 3 cloves garlic, peeled 1 cup olive oil 1 cup freshly grated Parmesan cheese PLACE basil, nuts, salt and garlic in blender or food processor. Cover, blend or process until smooth. Slowly add oil with machine running to make a paste.

Stir in cheese. Yield: about 2 cups.

KIWIFRUIT SALAD (New Zealand) Champagne vinegar dressing (recipe follows) 1 small romaine lettuce torn into small pieces (about 10 cups) 1 ripe avocado, peeled, pitted, sliced 3 kiwifruit, peeled and sliced Champagne Dressing 1 cup champagne vinegar 1 cup vegetable oil 1 tbsp. sugar 1 tbsp. Dijon mustard SHAKE all ingredients in tightly covered jar until well blended. Place lettuce in salad bowl. Top with avocado and kiwifruit. Drizzle with dressing. Serves 8.

STUFFED CUCUMBERS (Austria) 2 cucumbers, 6 to 8 inches long 1 tsp. salt 2 boneless sardines 1 lb. boiled ham, diced (1 -inch chunks) 2 hard-cooked eggs, coarsely chopped 2 tsp. finely chopped onions 2 tbsp. minced sour pickles 1 tsp. prepared French mustard 2 to 4 tbsp. mayonnaise CUT 1 inch off the tip of each cucumber, then peel the cucumbers with a vegetable scraper or sharp knife. Cut out the seeds and centre pulp with a long iced-tea spoon, leaving a shell about 1 inch thick. Pour 1 teaspoon of salt into each cucumber, rubbing it in evenly with your forefinger, let the shells stand about 15 minutes, then dry them inside with a piece of paper towel.

In a medium-sized mixing bowl, mash the sardines to a paste with a fork or wooden spoon. Add the ham, eggs, onions, pickles, mustard and 2 tablespoons of mayonnaise. Stir the ingredients together until the mixture holds its shape in a spoon. (If it seems too dry, add more mayonnaise.) Taste for seasoning. The amount of salt needed will depend on the saltiness of the sardines and ham.

Stuff the cucumbers by standing them on end and spooning the filling in, tamping it down with a spoon as you proceed. When they are all tightly packed, wrap them separately in wax paper or aluminium foil and refrigerate them for 2 hours, or until the filling is firm.

To serve, slice the cucumbers crosswise, on a slant, in slices about 1 inch thick. Serves 6 to 8.

CALIFORNIA STREET HOT POTATO SALAD (United States of America) 4 slices bacon 1 tbsp. flour 1 tbsp. sugar 1 tsp. salt freshly ground black pepper to taste, if desired 1 tsp. celery seeds 1 tsp. dry mustard garlic, to cook's touch, minced 1 cup water 1 cup cider vinegar 6 hard-boiled eggs, sliced 5 small potatoes, cooked, peeled and sliced garnish (optional): fresh parsley, celery sticks, green onions COOK and drain bacon, crumble and set aside. Pour off all the drippings except 1 teaspoonful. Into that teaspoonful, blend flour, sugar, salt, fresh pepper (if desired), celery seeds, dry mustard, and garlic. Simmer over low heat until smooth. Add combined water and vinegar to the sauce, stirring and simmering until it is again smooth and begins to thicken. Reserve 2 egg slices for garnish; chop remaining slices and add to sauce with potato slices and reserved bacon. Gently stir salad and heat o serving temperature, allowing the sauce to thicken. Serve garnished with reserved egg slices and (if desired) with parsley, celery and green onions. Serves 4.

TEA LEAF EGGS (China) 6 eggs 1 tbsp. salt 2 tbsp. soy sauce 1 whole star anise or 8 sections star anise 2 tsps. black tea (or substitute 2 tea bags) To cook eggs: In a 11 - to 2-quart saucepan, cover the eggs with 2 cups of cold water, bring to a simmer and cook uncovered for 20 minutes. Leave eggs in the water until they are cool enough to handle, then pour off water and tap eggs gently all over with the back of a spoon until shells are covered with a network of fine cracks. Return eggs to saucepan, pour in 2 cups of cold water, add salt, soy sauce, star anise and tea. Bring to a boil over high heat, then reduce heat to its lowest point, cover pan and simmer for 2 to 3 hours. Check from time to time and if the liquid is cooking away, add enough boiling water to keep the eggs constantly covered. Turn off the heat and leave eggs in the liquid until cool. Store in refrigerator at least 8 hours.

To serve: Just before serving, remove egg shells carefully. Whites should be marbled with fine, dark lines. Cut eggs in halves or quarters and arrange on a plate.

PORK SATE m (India) 1 1 lbs. pork 4 chilis 10 macadamia nuts 3 tsp. coriander seed 6 oz. coconut cream 5 onions 2 tsp. prawn paste 1 1 tsp. salt 3 tsp. sugar 1 cup peanut oil CHOP onions and chilis finely and mash together. Grind macadamia nuts, coriander and salt, add oil and coconut cream dissolved in 1 cup hot water, and combine with onion mixture. Mix thoroughly and pour into dish. Cut pork into cubes and marinate in sauce for 2 hours. Thread meat onto skewers and grill approximately 20 minutes, basting occasionally with sauce. Serves 8.

SUNNY DAY SALAD (Britain) This dish is a superb main course salad packed with flavours. The tomatoes can be bought dried, and need soaking in water to soften before use, or in oil in a jar ready for use.

6 oz. back bacon, chopped 1 tbsp. oil 4 oz. sun-dried tomatoes in oil, drained 14 oz. can artichoke hearts 6 oz. mozzarella cheese 1 ripe avocado lemon juice Dressing 4 tbsp. olive oil 1 tbsp. white wine vinegar 1 clove garlic, crushed 1 tsp. Dijon mustard salt and freshly ground black pepper FRY bacon in a little oil until crisp. Drain on kitchen paper. Reserve. Cut sun-dried tomatoes into thick strips. Quarter artichoke hearts and cut mozzarella into thin slices. Place these in a bowl with the bacon and tomatoes. Peel and coarsely chop avocado. Drizzle with lemon juice, then add to bowl.

Shake all dressing ingredients together in a covered container and pour over salad. Toss very gently to avoid damaging the avocado. Serve immediately.

Serves 4.

KITCHEN SINK SALAD (Barbados) chopped celery chopped red sweet pepper chopped green pepper chopped cauliflower black grapes green grapes chopped onions chopped broccoli dried thyme black pepper Grey Poupon mustard mayonnaise curry powder raisins tuna fish chopped parsley TOSS ingredients together and bind with mayonnaise.

THREE BERRY COBBLER (Canada) Frozen berries may be substituted for fresh, in which case use less sugar since frozen berries are slightly sweetened.

1 1 cups granulated sugar 1 cup cornstarch 4 cups fresh or frozen raspberries 4 cups fresh or frozen blueberries 4 cups fresh or frozen blackberries 1 cup lemon juice 1 1 cups all-purpose flour 1 cup packed brown sugar 1 1 tsp. baking powder 1 tsp. salt 1 tsp. ground nutmeg 1 cup margarine or butter 1 cup hot water HEAT oven to 400 degrees F. Grease 4-quart casserole. Mix granulated sugar and cornstarch in large bowl; stir in berries and lemon juice.

Combine remaining ingredients, except margarine and water, in large bowl.

Blend margarine into flour mixture with pastry blender until mixture resembles coarse crumbs. Stir in hot water until mixture forms a soft dough. Spoon dough over berry mixture. Bake 35 to 45 minutes until topping is golden brown and fruit is slightly thickened. Serve with ice cream or cream if desired.

JOHNNY CAKE (Bermuda) 1 cup sugar 1 cup flour 1 tsp. salt 2 tsp. baking powder 1 egg 1 cup milk 1 tbsp. butter, melted 1 cup cornmeal MIX all dry ingredients together. Add beaten egg, melted butter and milk. Roll out dough on a floured pastry board and cut into small pieces. Pre-heat griddle or skillet and grease lightly. Place Johnny cake on hot griddle or skillet. Cook for approximately 2 to 3 minutes on each side until golden brown.

PORTUGUESE BISCUITS (Azores) 5 lbs. flour 1 tsp. salt 6 tsp. baking powder 1 small tin vegetable shortening 3 cups sugar 3 eggs 1 quart milk SIFT together flour, salt and baking powder. Cream shortening and sugar. Beat in eggs. Add flour and milk alternately. Turn out on floured board and knead as you would for bread.

Working with just part at one time, pat dough out with hand to 1 inch thickness. Cut dough into fingers and join the ends to make a doughnut shape.

Bake on greased cookie sheets at 400 degrees F. for 15 minutes.

While the biscuits are baking: in a saucepan combine 4 cups sugar and 1 1 cups water. Boil gently until it forms a thick syrup.

When the biscuits are baked place them in a large tray-like pan. Pour the sugar syrup over them, turning them with a spoon so that both sides are coated.

If stored in tightly covered tins these will keep for weeks, even in Bermuda's moist air.

FRESH LEMONADE (Antigua) Tastes vary depending on the sweetness of lemonade, so feel free to adjust the sugar to your taste. You may want to make this on the tart side and let guests add sugar if they prefer it sweeter 1 tbstp. finely grated lemon peeel 11 cups sugar 1 cup boiling water 11 cups lemon juice 6 cups cold water MIX lemon peel, sugar and boiling water in2-qt. plastic or metal pitcher until sugar dissolves. Add lemon juice and ice water; stir. Serve with ice. Yield: 2 quarts.