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"Twish ou and a Happy New Year, With your pockets full of money, And your cellar full of beer." The feudal lords of old England extended much hospitality at Christmas time to one and all... friends, tenants and householders. . And the holly-decked halls rang with male wassailing, singing and great good cheer. The lord of today's split level can be just as impressive a host. So this year the O'KEEFE spotlight is turned, not on traditional turkey and cranberry, but on some old and honored customs of hospitality for the modern lord of the manor to exercise this festive season. This is the season of outer cold and "Inner warmth. .. a time of great good will and much entertaining. At this time of year there is nothing more flattering to guests nor more enjoyable for the host than to make something special, : with a flourish. Since early days beer has been the traditional beverage for the holiday season and for many generations it has been a mark of moderation and hospitality. So, how about a bit of wassailing this year, chaps? It will go a long way to helping you fulfill your important function of being a host at holiday time. You do it this way. MULLED ALE MULLED ALE A delight for guests to watch, for the host to make, for all to drink. Mulled Ale tastes better out of stoneware mugs. You'll also need a jar of honey, a whole nutmeg and grater, a rod or poker that has been well-scrubbed, and plenty of O'KEEFE ale. . Put a teaspoon of honey in the bottom of each mug. Heat the ale in a saucepan but be careful it does not boil. Heat over an open fire as part of the ceremony. When it is hot, pour the ale over the honey in the mugs, leaving at least an inch at the top. Grate fresh nutmeg over each mug. Heat the rod or poker until it is red hot and very slowly lower it into the mugs of ale. Make sure it doesn't spill over. Serve it hot. WASSAIL To 4 cups of O'KEEFE ale add 1 cup of sherry, about one-quarter teaspoon each of ground cinnamon, ginger and fresh nutmeg. Add a strip of fresh lemon rind. Bake half a dozen crabapples or small red apples until soft, basting . often with brown sugar moistened with ale. When the apples are soft, add to the spiced ale which has been Oshawa Times-- "Ontario Today" --December 12, 1959