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To make sure the taste is as good as the of serving, give your wife these She should allow a week for' the Although some of these recipes look compli- cated, they're really quite simple--read them over and see. buffet foods SPICED BEEF Mix together 1 teaspoon of ground cloves, 3 crushed bay leaves, 1 teaspoon ground mace, 1 teaspoon freshly ground black pepper, 1 pound of salt, 4 tablespoons brown sugar, 2 tablespoons saltpetre. Rub this mixture well into the raw meat and repeat every day for seven days. Wash and dry the m®&it on the seventh day and put In a large pan to cook, together with 3 quartered onions, 3 carrots, a bunch of mixed herbs and 1 teaspoon of whole black peppercorns. Cover with water and simmer gently for 5 hours. Remove carefully and press between two large plates. Then, put heavy weight on top plate and leave overnight. Serve sliced wafer thin. This makes a wonderful buffet platter with a beetroot salad made with horseradish and sour cream, and a glass of O'KEEFE beer. RUSSIAN HAM - This 1s ham with a difference. It is cooked in beer and has the added aromatic touch of a » handful of hay. The ham is fresh, not smoked, and cooked this way is a great addition to any buffet table. Wash a whole fresh ham (boned or with the bone still in), wrap it loosely in cheesecloth and place it in a large kettle with a couple of handfuls of hay, if you-can find it. Cover with water and bring to a boil. Cool off for ten minutes then bring to boil again and boil gently for 15 minutes. Take the ham out of the water, remove the cloth, and put it in another large kettle to- gether with 4 cups of O'KEEFE Ale, 4 whole cloves, 4 peppercorns, 2 bay leaves, salt and greens such as spinach. Cover and simmer slowly in the beer for 21{ hours. Skim the fat from the liquid as it cooks. It can be thickened to use another time. Serve hot or cold. Puréed chestnuts go well with this and spiced cherries are a must. HUNGARIAN GOULASH For a casserole that will feed ten, get the butcher to provide five or six pounds of choice top round. The meat should be trimmed and cut into neat squares of about 11, inches. In a large heavy pan fry out a piece of salt pork mixed with a couple of cloves of garlie, sliced, then mashed. When the fat is good and hot, add the meat cubes and turn until they are seared and browned. (Brown half the meat at a time, and transfer to a kettle.) When the meat is all browned and transferred, slice six or eight sweet Bermuda onions and brown them in the salt pork pan. Add to meat in large kettle and swirl a cup of beer around the frying pan adding its contents to the large kettle too. Cook for about ten minutes then add 3 tablespoons of Hungarian paprika and 114 to 2 teaspoons salt. Stir in two green peppers, chopped coarsely, and cook until the meat is tender but not soft. (You may add a cup of tomato paste to this if 'you prefer. With dill pickles, a green salad, dark bread, and a stein of O'KEEFE Ale the meal is complete with or without. dessert. desserts A Christmas Eve custom of a hundred years ago 1n England was to offer each caller a piece of apple tart and a posset cup. The call was brief and merry, then on to the next house! Improving on that is a tray laden with many kinds of good cheeses to be used as a dessert for a supper party or to be brought out for general nibbling while wassailing. The Cheese tray should include a couple of the runny types such as Brie or Camembert, more solid ones such as a good Cheddar or Gouda, nippy Gorgonzola or Roquefort, and mild Swiss or Edam. A great bowl of fresh fruit, a tray of cheeses, a basket of fresh crusty French bread and plenty of O'KEEFE Lager and Ale on hand --and your hospitality is complete. Note: Cheese should always be kept in the refriger- ator, but should be left out to regain room temperature for best flavor before serving. BREWERS COFFEE If your guests want something different try making your coffee the usual way but use beer instead of water. It's exotic-- Brewers Coffee. ARI a Merry Holiday Season to you! ( Let this man help you with your holiday shopping Having your O'Keefe beer or ale delivered right to your refrigerator means you have one less trip to make during the heavy shopping and entertaining season. To get his services, all you have to do is pick up the phone and order what you need. He'll deliver your order at a time most convenient to you, and he'll takesaway any empties you may have. For-convenient home delivery of O'Keefe beer and ale-- IN TORONTO CALL UNIVERSITY 1-4761 IN CTTAWA CALL CENTRAL 5-5191 Where O'Keefe tome Delivery Service is not ALR pe) OLD STOCK Vd YVorna ALE LAGER BEER available, call yoor local Brewer's Retail Store "Our Light Ale" "Our Hearty Ale" "Our Smooth Sparkling Lager"