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Remember back in the- 1975 Santa Claus awarded the first prize trophy for th( Parade when the Bowmanville Public Utilities category while this PUC float and th staff worked for many hours to complete this club's Mississippi Belle float tied for attractive Sesame Street float? That year, the place. long Durham East Liberal Association float was ______ Christnmas GoQdies HOT BUTTERED IýUM 1 qart cider or apple juice ¾cup light or dark corn syrup 2 tablespoons butter- 6 to 8 ounces dark rumn Cinnamon or autmeg Combine cider, corn syrup and butter in saucepan. Heat until butter is melted and ,mixture is hot but not boiling. Pour 1 ounce rum into each serving mug or cup. Add cider mixture; stir. Sprinkle with cinnamoa or nutmeg or serve with cinnamon stick as muddler. Makes 6 to 8 servings. HOT CIDER PUNCHI 'ký cup Iight corn syrup 1can (12 ounces) apricot nectar 12 whole cloves Two 2-inch sticks cinnamon, broken 3 cups apple cider or apple juice 2½. tablespoons lemnon juice Combine first 5 ingredients in saucepan. Bring to boit and simmer 10 to 15 minutes, or until cider is spicy enough [,o suit taste. Add lemon juice just before serving. Strain a-id serve piping hot in warmed mugs. Makes about 1 quart. Can also be served ciied as a spicy punch. PINEAPPLE REFRESHER 1 cup Iight corn syrup 1 cup pineapple jui!ce 14j cup lime juice i pint ginger aie 1tray ice cubes Combine ail ingredients. Mix well. Serve with a thin suice of lime, orange or lemnon or a chunk of pineapple. MNakes 1¾, quarts. MIOLA,'SSES PEANUT BRITTLE 1 cap unsuiphured molasses 1 cup sugar i tablespoon ,butter or margarine -.- 4teaspoon baking soda 2 cups chopped peanuts Combine molasses, sugar and butter in a 2-quart saucepan. Place over low heat; stir until sugar is dissolved. Cook over medium heat until syrup reaches 270 degrees F on a candy thermo- meter, or when small amount of syrup dropped in very cold water separates in tÈreads which are hard but not brittde. Remove from heat, stir in baking soda and nuts. -Turn into greased 8-inch square pan; spread quickly.- When slightly cool, break ini pieces. Makes about 13/4 pounds candy. TEENERS' TOM AND JERRY 6, egg yolks 3/ cup sugar 18 teaspoon sait 1 tabiespoon angostura bitters 6 egg _whites, stiffly beaten 4 cups scaided milk Nutmieg Beat egg yolks with 12 cup sugar, sait and angostura bitters until fluffy. Add remaining sugar to stiffly beaten egg whites and fold in the first mixture. Beat scalded milk with rotary beater and stir graduaily into the egg yolk and white mixture. Serve warm fromn pitcher into mugs, and sprinkle each portion with nutrneg. Makes 8 to 10 servings. CHO4COLATE FROSTING 1package (6 ounces) semni- sweet chocolate pieces 2 tablespoons butter 14 CUpmlkorcream Mfi chocolate pieces and butter over hot (not boiing) water. Remnove fromn water. Blend in milk. MINTED WALNUTS icupsugar 1/2 cup water 14i cup light corn syrup 10 regular marshmallows j teaspoon essence of pepper- m int i0 drops of food coloring (optional) 3 cups walnut haives Combine sugar, water and corn syrup in heavy 2 quart saucepan. Cook over medum heat,ý stirring constantly, until mixture bouls. Continue cook- ing to 238 degrees F, or until a small amount of water forms a sof t bail which fia ttens on removal from water. Remove fromn heat. Quickly add marshmallows and essence of peppermint. Stir untîl marsh- mailows are completely meit- ed. Stir in food coloring, if desired. Add walnut halves. Stir until well coated. Pour onto waxed paper. Separate halves while stili warm. Makes 11/4 pounds. 1c~w 1975 Corne -in after the parade to- Dyksira'5 s Delicatessen and' Food Market Specializing in Fresh Produce - Meats and Delicatessen Corne inand Browse A round! You wiil find the finest select ion of Gifi Boxes of Chocoates Fancy Tins of Biscuits Liqueur FiIIed Choco ates, etc. We also handie a large selection of Butter Cream Cakes, including Black Forest Cake. ~nviII 73-77 Kîing St. W. Bowmi Telephone 623-3541 Statesman, Bowmanvilie, November 14, 1979 7 CHRISTMAS WREATII PIE 1 egg white Sugar 1 tablespoon light corn syrup %k teaspoon vanilla extract' 2 cups flaked coconut 1 cup cooked rice 3 tablespoons red marachino cherry syrup 1 package (3 ounces) lemnon flavor gelatin 1 cup boiling water 1 package (8 ounces) creami cheese, softened ½ up heavy cream, wkipped Fruit Topping To make macaroon crust, beat egg white until stiff but flot dry. Gradually add 2 tablespoons sugar and the corn syrup and beat until well blended. Fold in vanilla and coconut and spread in 9" pie pan. Bake in moderate oven (350 degrees F) about 20 minutes. Cool, then chili. IHeat rice with cherry syrup and cool. Dissolve gelatin -in the boiling water and chili until of egg-white consistency. Combine cream cheese and one-third cup sugar and beat until smooth. Stir with rice into gelatin. Then fold in wýhipped cream. (Mixture should be fairly thick. If necessary, chili a few minutes in refrigerator or over bowl of ice.) Pour into crust and chili while preparing topping. Spoono topping liquid over pie filling. Then arrange fruit around edge. Chili 2 hours, or until firm., FRUIT TOPPING Soften 1 envelope unfiavor- ed gelatin in 14 cup fruit juice. Put 1/4 cup each chopped dried figs, pitted dates and red le senior maraschino cherries in small he Lions saucepan. Add ',, cup each ie Lions sugar, brandy and water and rsecond bring to boil. Boil 5 minutes, add softened gelatin and stir until dissolved, cool.