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PAGE 16, WIIITIY FZEE P{SWINSIA.1ECEMBER 23. 1987 PITCIIER 0F SUNSHINE Mix equal amounts of chilled orange juice (either fresh or reconstituted frozen juice) with chilled champagne or ginger aie. If desired, garnish ith orange sices. Serve imnmediately. Happy Neu' Year! 403 Beech Street West, Whitby 430-1652 Boxing Day Secial Muncemeat eR $2 RA99 Pumpkin Pie $1.99 IWHITBY STORE ONLY WHITBY I OPEN 7 DAYS 1380 HOPKINS AWEEK 666-1177 As a Chr w Christma. 10-QD ..on New Year's Eve, DRINK, 'Now Christmnas Cornes, 'tis fit that we Should feast and sing, and merry be, Keep open House, let Fiddlers pla..." Virginia Almanack, 1766 In this manner, an early almanac heralded.the advent of Christmnas in early Virginia -observed not with just one day of festivity, but with a round of caroling, feasting, dancing and celebration. it began a full week before Christmas and extended until Twelfth Night. Two hundred years 'ago, the towanspeople Of colonial William sburg were known for hospitality, fine entertainmient and weli-laden tables. No doubt, a share of the conviviality was due to the spirited food and drink they served at times of good cheer. COLONIAL WILLIAMSBURG CHRISTMAS DRINKS: The colonials knew how to enjoy their holidays. You can brin g back ail their verve and spirit with appetizing Raleigh Tavern Rum Buttered Grog and Orange -and-Spice Champagne Punch. Both are based on authentic colonial recipes Raleigh Tavern Rum Buttered Grog (A spirited wariner) 2-1/4 cups boiling water 2 orange-and-rspice flavored tea bags. 3 - 4 tbsp. honey 1/2 cup dark rum Nutmneg sweet butter In saucepan, pour boiling water. over tea bags. Steep 5 minutes. Remove tea bags. Add honey; stir until honey dissolves. Add rum and nutmeg; heat to serving temperature. Pour into 4 heated mugs. Top each with about 1/2 teaspoon butter and more nutmeg. Makes 4 servings. Wishes everyone a Veîy Merî Christmas and a Happy New Year! ristmas Thank You, 400 Dundas St. W. e have ail our hli6-ý ,s Candy at 25% off.. Whyy662 Punch (Fragile and bubbly) 4 1/4 cups each: 2 tblsp. 1 bottie (26 oz.) orange-and-spice fla vored tea bags sugar light rum, brandy lemon juice dry champagne, chilled. Pour boiling water over tea bags; steep 5 minutes. Remove tea bags. Stir in sugar until dissolved. Add rum, brandy and lemon juice. Chili until serving time. To serve pour into punch bowl and add champagne. Serve immediately. Makes 1.5 quarts. THE KITCHEN CUPBOARD Xhty666-1600 J f or