It’s extra exciting to have Molly MacRae this Monday morning, as she just won a Lovey Award over the weekend for her mystery Last Wool and Testament. The Loveys are a readers choice award chosen by published, well regarded authors – so this is a huge deal. Both she and I were delighted also to learn our friend Kathleen Ernst won for her Lightkeeper’s Legacy in another category, one of her Chloe Ellefson mysteries. Kathleen is another wonderful person with a great series. I got to see both ladies over the weekend and they always inspire me. But Molly is back and blogging – enjoy!-AA
Coffee, Tea, or . . . Coffee Punch?
One of my favorite old recipe and household hint booklets is Mary Dunbar’s Favorite Recipes, published by the Jewel Tea Company in 1936. Mary Dunbar was the director of the Jewel Homemaker’s Institute and the company was based in my hometown, Barrington, Illinois, back when Barrington was a little place. The booklet is an interesting bit of social and culinary history. Some of the recipes are just like what we have today – blueberry muffins and stuffed peppers for instance. Some are for dishes most of us probably don’t ordinarily come across – baked beef heart or liver croquettes. And some are just plain peculiar – like coffee punch. The combination of flavors in this recipe boggles my mind. If any of you try it, please let me know how it tastes. But don’t offer me a sip.
1 package Lemon Jewel-Jell
1 quart hot Jewel Coffee
1 cup sugar
1 teaspoon Jewel Cinnamon
1 pint cream
1 quart milk
1 pint carbonated water
Dissolve Jewel-Jell in hot coffee. Add sugar and cinnamon and allow to cool. Strain through cheesecloth. Freeze in ice cream freezer using 1 part salt to 8 parts ice. When ready to serve, place coffee ice in punch bowl, add milk, cream, and carbonated water. Serve in punch glasses.