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Holiday Closure Fort York will be closed to the public from Sat. Dec. 17 thru Mon. Jan. 2, reopening Tues. Jan. 3, 2006 Queen Charlotte’s Birthday Ball, Sat. January 14 1:00 – 2:00 pm – Talk on “Garrison Theatre,” the theme of the Ball, by Dr. Leslie O’Dell (associate professor at Wilfred Laurier University) 2:00 – 2:15 pm – BREAK with refreshments. 2:15 – 3:30 pm – English Country Dance Workshop – learn authentic 18th & 19th Century dances.
the egg yolks until foamy and add to rice mixture. Beat egg whites until soft peaks form and gently fold into mixture. Spoon pudding into pastry lined dishes. Crimp edges of pastry to finish. Bake at 175 ° C (375 ° F) for 1 hour. Just before serving, put the wine, sugar, beaten egg yolks and butter in a saucepan over low heat. Simmer until smooth and slightly thickened. Pour the sauce back and forth from the saucepan to a bowl until cooled. Invert cooled pudding onto the serving plate and pour sauce around it.
3:30 – 4:30 pm – Port Tasting (details to follow) 4:30 – 5:30 pm – Break 5:30 – 7:00 pm – Georgian Buffet Supper: “A Profusion of Every Delicacy” including examples of early 19th century English recipes. 6:00 pm – Theatrical Presentation (details to follow) 7:00 – 10:00 pm – “An Elegant Ball” – Live musicians playing authentic period instruments provide the music for the ball. Costumes encouraged. Costs: $25 for Afternoon (speaker and workshop), $20 for Port Tasting, $65 for Evening (dinner and ball). Pay $95 for the full program and save $15. March Break Activities Watch the next issue of The Fife and Drum for a full listing of activities at the Fort during March break.
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