CORNISH HENS WITH APPLE-RAISIN STUFFING (6 servings)3 cups firm, 1/2-inch white bread cubes with crust

1/2 cup (1 stick) butter

1 large, unpeeled golden delicous apple, cored and cut into 1/2-inch cubes

2/3 cup raisins

1/2 cup coarsely chopped onion

1/2 cup thinly sliced celery

1/4 cup finely chopped parsley

1/2 to 1 teaspoon sage

1/4 to 1/2 teaspoon thyme

Salt and pepper to taste

6 cornish game hens (each about 1 pound)

Spread bread cubes in single layer on baking sheet. Toast until lightly browned in a 350-degree oven, 10 to 12 minutes; reserve.

Melt butter in a large skillet over medium heat. Add apple, raisins, onion and celery. Cook, stirring occasionally, until apple is almost tender, 8 to 10 minutes.

Stir in parsley, sage, thyme, salt, pepper and reserved bread cubes. Cook and stir 3 minutes.

Stuff hens with bread mixture, using about 2/3 cup for each. Place on rack and roast in a 375-degree oven until tender, 45 to 55 minutes. CODFISH CAKES (Makes 16 codfish cakes)

1 pound boneless salt cod fillets

3 large peeled potatoes, cooked and mashed

1 small onion, finely chopped

1/2 cup parsley sprigs, finely chopped

2 large eggs, well beaten

Dash ground red pepper

3/4 cup all-purpose flour

1 quart corn oil

Cover cod with water and soak 48 hours, changing water 6 to 8 times. Drain.

In large saucepot, cover cod with water; bring to a boil. Reduce heat; cover and simmer 5 minutes. Drain; flake cod; stir in the mashed potatoes, onion, parsley, eggs and pepper until well blended.

Shape into 16 patties (about 1/3 cup each); cover; refrigerate at least 1 hour.

Coat codfish cakes with flour. Pour corn oil into heavy 3-quart saucepan; heat to 375 degrees. Carefully add codfish cakes, a few at a time; fry, turning once, until golden brown -- 8 to 10 minutes. Drain on paper toweling.