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The Quilt Inn Country Cookbook
Aliske Webb
1
8
orange, sliced thin
cups boiling water
Combine Rum, Cognac, Cointreau, sugar, orange and lemon in heat–proof
punch bowl. Add boiling water, stir well. Serve hot.
Eggnog With a Bite
2
2
2
2
1
dozen eggs, separated
cups sugar
cups Bourbon
cups milk
quart whipping cream, whipped
dash ground nutmeg
Beat egg yolks in mixing bowl until thick and lemon colored. Gradually add
sugar, beating continuously. Stir in milk and Bourbon, blending well.
Beat egg whites until stiff. Gently fold whites into milk mixture. Fold in whipped
cream. Sprinkle with nutmeg before serving.
Spiced Tea
2
1
8
2
2
1
2
1
1
lemons
1/2 tsp. whole cloves
–2 cup teabags
tsp. whole cloves
tsp. whole allspice
0 cups boiling water
cups sugar
1/2 cups orange juice
/2 cup lemon juice
Cut lemon into thick slices, stud with whole cloves and set aside.
Combine teabags and remaining spices in large pot. Pour in boiling water.
Cover and let steep for 15 minutes. Remove tebags and spices. Add orange and
lemon juices and sugar, stirring until dissolved. Served in a warmed punch bowl, float
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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