PANETTONE ...AND PUNCH

By , Special to The Christian Science Monitor

A COLORFUL fruit punch or golden creamy eggnog in a sparkling glass or gleaming silver punch bowl can set the tone for holiday get-togethers. For a cold punch that you wish to remain chilled, an ice ring is needed. Fill a bundt cake pan with water or fruit juice, compatible in flavor with the punch, and put it in the freezer. Let it freeze solid, then transfer it to the punch bowl when the party is about to begin.

Teetotalers' Wassail Bowl 1 gallon fresh sweet cider 1 cup light brown sugar 1 6-ounce can frozen lemonade concentrate 1 6-ounce can frozen orange juice concentrate 4 cinnamon sticks 1 teaspoon whole cloves 1 teaspoon allspice

In heavy saucepan, mix together all ingredients. Let simmer until thoroughly heated. Just before serving, remove cinnamon sticks and whole cloves.

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Night-Before-Christmas Warm Eggnog 3 quarts dairy eggnog 3 cups milk 1 tablespoon almond extract (more or less to taste) Whipped cream Slivered almonds

Heat eggnog and milk in large, heavy saucepan, stirring occasionally. Remove from heat and stir in extract. Serve garnished with dollops of whipped cream and slivered almonds. Makes 15 cups.

Christmas-Berry Punch 1 16-ounce package frozen sliced strawberries, thawed 1/2 cup sugar 3 6-ounce cans frozen lemonade, partly thawed 2 quarts ice water 1 quart ginger ale, chilled

Pur'ee strawberries, add sugar and lemonade. Blend. Can be done hours before serving, but should stand 30 minutes. At serving time, add water and ginger ale. Pour over ice. Makes 4 quarts.

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