Happy New Year! l999 is quickly drawing to a close. May the new year bring you joy.

Many of you are putting the last-minute touches on that New Years Eve party or family gatherings.

There are many festive beverages that can be served that are easy to prepare and non-alcoholic. If you decide to do a coffee based beverage, be sure that you start with a clean coffee-maker and cold water, as well as freshly ground coffee. Hardly anyone agrees on how strong coffee should be or the best way to make it. Variances depend on the type of coffee chosen, the proportion of water to coffee, the brewing method used and the equipment used. The standard "recipe" for brewed coffee is 2 tablespoons ground coffee to 3/4 cup water. But when I make the coffee here at the office, everyone heads for the water tap! Maybe it's a little strong for local taste. Anyway, enjoy today's beverage recipes.

SPICED COFFEE
l/2 cup whole Columbian coffee beans or l/3 cup plus 3 tablespoons ground coffee beans
l/2 teaspoon ground nutmeg
l/2 teaspoon almond extract
l teaspoon vanilla extract
4 l/2 cups water

Place whole coffee beans in coffee grinder; process to a medium grind.

Assemble drip coffee maker. According to manufacturer's directions. Place ground coffee beans in the coffee filter or filter basket; sprinkle with nutmeg and flavorings.

Add water to the coffee maker and brew. Serve immediately with cream and sugar to taste. Yield: l quart.

HOT CRANBERRY PUNCH
3/4 cup brown sugar, packed
l/2 teaspoon nutmeg
l teaspoon cinnamon
l/2 teaspoon allspice
l/2 teaspoon ground cloves
1 can jellied cranberry sauce
4 cups water
l quart unsweetened pineapple juice
l tablespoon butter
l cup diced fresh pineapple

Combine the brown sugar with the spices and add l cup of water. Bring to a boil in a large kettle. Add the cranberry sauce, crushing with a wooden spoon. Add 3 cups of water and stir until smooth. Pour in the pineapple juice and simmer for 5 minutes. Just before serving add l tablespoon of butter. Add diced fresh pineapple, while the punch is simmering. The fruit absorbs the punch flavor and is a tasty bonus in the cup.

BELGIAN WASSAIL
l gallon (l6 cups) Apple Cider
2 oranges
2 lemons
l cup sugar
3/4 tablespoons whole allspice
2 sticks cinnamon
l quart (4 cups) cold water

Squeeze the juice from oranges and lemons. Put juice aside. Boil orange and lemon rinds with spices and water. Simmer l hour. Strain and add sugar, cider and juice. Serve hot. Serves 20.

FESTIVE HOLIDAY PUNCH
2 quarts (8 cups) apple juice
2 quarts (8 cups) cranberry juice cocktail
2 quarts (8 cups) 7-Up
l quart (4 cups) Sprite

Pour juices into a punch bowl. Fifteen minutes before, add carbonated beverages. Do not stir. Serves 28.

SPICED CIDER TEA
l quart (4 cups) boiling water
3 tea bags
l/4 cup sugar
2 cups apple cider
cinnamon sticks

Add tea bags to boiling water. Cover and simmer for 5 minutes. Remove tea bags. Add a stick of cinnamon to each.