1 teaspoon Season-All 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 in 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.

*** CROWN ROAST OF LAMB Festive and very special for grand occasions; a succulent crown of lamb delicately spiced with Cardamom and Orange Peel.

1 teaspoon dry Mustard 1 teaspoon Cardamom 1 teaspoon Orange Peel 1 teaspoon Bon Appetit 1 teaspoon ground Marjoram 1 teaspoon black pepper 1 teaspoon salt 1 14-rib crown roast of lamb (about 3 pounds) Stuffing Combine seasonings and rub over roast. Place on rack in shallow roasting pan.

Fill centre with Basic Bread Stuffing. Roast in 325 degrees F oven 2 hours (about 35 minutes per pound), or until meat thermometer registers 170 degrees F to 185 degrees F., depending upon desired degree of doneness.

You may roast the crown roast of lamb without the stuffing and when ready to serve, fill centre with cooked minted peas or a combination of cooked carrots and potato balls. Serves 6 to 7.

*** ROAST GOOSE SUPERB 1 10-pound goose 1 teaspoon black pepper 2 teaspoons Bon Appetit 2 teaspoons Season-All 1 teaspoon onion powder 1 teaspoon dry mustard 1 teaspoon nutmeg 1 tablespoon salt Water or dry white wine for basting 1 teaspoon Marjoram leaves 1 tablespoon celery flakes 1 teaspoon parsley flakes 1 teaspoon Bon Appetit 1 cup dry white wine 1 bay leaf 2 cups water Flour RINSE goose inside and outside and pat dry. Combine pepper, the 2 teaspoons Bon Appetite, Season-All, onion powder, dry mustard, nutmeg and salt; rub inside cavity and over outside of goose.

Turn the skin of the neck backward and fasten with skewer. (If desired, stuff cavity with 16 dried prunes and 4 tart apples which have been peeled, cored and quartered. Sew up the vent.) Tie the legs together loosely. Prick well all over with a 2-tined fork. Place on a rack in a roasting pan. Roast in 400 degrees F. oven 20 minutes; reduce heat to 325 degrees F. and continue to roast, allowing 30 minutes per pound. Baste several times with small amount of water or wine.

If goose browns too rapidly, cover breast and drumsticks with cheesecloth, moistened with goose fat. Remove cheesecloth during the last hour of roasting to crisp skin. Pour off most of the fat as it accumulates in the pan. (Save every drop of the goose fat. It is a real treasure in cooking!) While goose is roasting, place the giblets and neck in a saucepan; add marjoram leaves, celery flakes, parsley flakes, Bon Appetit, wine, bay leaf and water. Bring to boil and simmer 2 1 to 3 hours. Strain the broth; reserve for gravy. Chop giblets.

When goose is done, remove to heated platter. Pour off fat, leaving the browned bits in roasting pan; stir in 1 to 2 tablespoons flour, cooking until bubbly and lightly browned. Gradually add the broth, stirring and scraping the bottom of pan to remove all the brown bits. Add the chopped giblets and simmer about 5 minutes. Serve gravy in sauce boat.

Serve goose with stewed apples and prunes or the fruit used for stuffing. Well worth the time it takes to prepare.

Recipes from Spices of the World Cookbook.

*** TRADITIONAL CHESTNUT STUFFING 1 pound peeled chestnuts 1 cup onion, minced 1 cup celery tops, minced 1 cup (2 sticks) unsalted butter 8 cups bread cubes (packaged is okay) 1 tablespoon fresh thyme 1 tablespoon or more freshly-rubbed sage Generous pinch of nutmeg Small bunch of parsley, minced 1 cup raisins, plumped in 1 cup Gosling's Black Seal Rum 2 medium apples, peeled, chopped 1 tablespoon salt (or to taste) 1 1 teaspoon freshly ground pepper IN a pan of water, place the boiled, peeled chestnuts along with a small halved onion, and a little sugar and salt. Bring to a oil and simmer 35 minutes until tender. Drain, cool and chop.

For the stuffing: Saute' the onions in butter until translucent. Add the celery tops and cook another couple of minutes. Add the bread cubes 1 cup at a time, stirring well with each addition. Allow the cubes to saute' until golden.

Transfer to a large earthenware bowl. Add thyme, sage, nutmeg, parsley, raisins, Gosling's Black Seal Rum, apples, chestnuts, and salt and pepper and mix with your hands. Allow to cool completely. Stuffing may be prepared ahead.

Do not stuff bird until just before it goes into the oven. To successfully peel a chestnut, make an `x' on the shell with a sharp knife and either plunge them into boiling water for about 2 minutes, drain and cool, or roast them in the oven (400 degrees or over an open fire) until they split open. Peel away the hard shell and inner shell and proceed.

HOLIDAY SMOKED HAM 2 cups apple sauce 2 cup brown sugar 1 cup Coleman's English Mustard 1 tablespoon ground cloves 2 teaspoons cornstarch 1 ham, bone-in SCORE the ham by forming a grid across the fat. Mix together all the above except the cornstarch. Moisten the cornstarch with a little water, stir until smooth and add to the apple sauce mixture. Now rub down the ham with the mixture, making sure it gets in the crevices and clings all around. This may be done a few hours ahead, and the oven-ready ham kept refrigerated.

Bake at 350 degrees for 1 hour, 25 minutes. The rub should form a nice, lightly-golden crust. Serve hot or at room temperature.

CASSAVA PIE 4 pounds Cassava 3 pounds soft butter 2 cups sugar 1 tablespoon salt 12 eggs (beaten) Many other add: 1 teaspoon nutmeg 1 teaspoon vanilla PLACE the Cassava in a dish towel and squeeze out all of the liquid. Place the Cassava in a bowl.

Cream butter and sugar in a larger bowl, add beaten eggs then Cassava. Mix well.

FILLING: Simmer until cooked 4 to 5 pounds of chicken with 2 teaspoons of salt, a sprig of thyme and a few stalks of celery. When cooked, cool the chicken. Discard bones and skin. Reserve the broth. You may prefer to use 3 pound of cooked chicken and 1 pound cooked cubed, lean pork.

Generously grease a deep pan about 11x9x4 inches with shortening. DO NOT USE butter or oil sprays. These cause the pie to brown too quickly.

Place half of the batter in the pan building it up on the sides. Place meat filling in the pie. Moisten this with about 3 cup liquid poured evenly over it. Cover with remaining Cassava mixture and smooth down making a design with a knife.

Bake the pie at 300 degrees F for about 3 hours. If you notice the pie shrinking from the sides of the pan before the 3 hours then the pie is cooked.

Remove the pie from the oven and cool covered with a damp dishtowel and foil.

This will keep the crust from becoming hard. Cassava pie can be eaten cold or warmed.

The above recipe should be sufficient for a family of 4.

FARINA PIE Many Bermudians prefer Farina pie. Farina is the dried starch of the Cassava.

It must be soaked before using.

1 pound farina 1 pound butter 6 eggs 1 1 cups sugar 1 level tablespoon salt 3 tin evaporated milk (about 9 ounces) 2 pounds cooked chicken 1 cup chicken broth DAMP the Farina with 2 cups of water. Let stand for 2 or more hours. Prepare the Farina pie the same as the Cassava pie. Bake for 2 hours at 325 degrees F.