BeveragesLooking at Cooking with Mildred Swift For children's parties, freeze a block of ice in a coffee can, putting in about 3 inches of water. When you're ready to use this, heat a ice pick and put a hole though the center. Put a skewer in this and attach a little flag saying, "Happy Birthday, … Continue reading Another Block
Fruit Ice Block for Punch Bowl
Mrs. G. W. PomeroyLooking at Cooking with Mildred Swift A fruited block of ice floating in your punch bowl is a thing of beauty. And -- what a conversation piece! These instructions were given me by Adrian Gaston: Select a container in keeping with the size of your bowl, remembering there must be room left … Continue reading Fruit Ice Block for Punch Bowl
Coffee Punch for 75
Mrs. G. W. Pomeroy Looking at Cooking with Mildred Swift Mix: 1 small jar instant coffee4 cups boiling water4 cups sugar Cool and keep in refrigerator. When ready to use, mix with: 12 quarts milk3 quarts chocolate ice cream3 quarts vanilla ice cream Serves 100.
Iced Coffee
There are so many recipes for iced coffee. Tignor Conger of Monroe serves a delectable cup. He first brews fresh coffee, cools it, and pours this over ice in a tall glass (lots of ice). He serves the cream and sugar along with the iced coffee. Easy, and oh, so good!
Cafe Brulot
1 small stick cinnamon6 to 8 clovesPeel of 1 small orange12 cubes sugar1 cup warm brandy1 quart hot strong coffee Place cinnamon stick, cloves, orange peel, and sugar in Brûlot bowl or chafing dish. Place brandy in ladle and ignite. Pour into bowl or chafing dish and ladle contents while burning. Keep this up for … Continue reading Cafe Brulot
Venetian Coffee
Mrs. Harry Frazer gave this recipe to Dolly Dawkins Looking at Cooking with Mildred Swift 1/2 teaspoon sugar5 tablespoons freshly brewed coffee1 jigger of brandy (for less)Sweetened whipped cream Dissolve sugar in coffee. Pour in brandy. Top with a little sweetened whipped cream. This makes 1 cup coffee. Mrs. Harry Frazer gave this recipe to … Continue reading Venetian Coffee
Chicken Gumbo
Miss Estelle FournetLooking at Cooking with Mildred Swift 1 hen cut into serving pieces5 tablespoons flour5 tablespoons shortening1 cup each of the following: onion, celery, green bell pepper1 clove garlicA few bay leavesSalt, pepper, and cayenne to tasteFile to taste4 quarts water Make a roux by slowly browning the flour in the fat. This is … Continue reading Chicken Gumbo
Okra Gumbo
Miss Estelle Fournet Looking at Cooking with Mildred Swift 1 chicken weighing 4 to 5 pounds (old fowl may be used)1 cup chopped onions1 pint canned tomatoes6 tablespoons shortening2 bay leaves1 tablespoon clove1/2 teaspoons thyme2 tablespoons salt (or salt to taste)4 quarts boiling water2 quarts sliced okra1/2 cup chopped celery Clean and cut the chicken … Continue reading Okra Gumbo
Sour Cream Potato Soup
Looking at Cooking with Mildred Swift 3 cups diced raw potatoes1/2 cup finely chopped celery1/2 cup chopped onion3 cups water2 cups scalded milk2 chicken bouillon cubes3 tablespoons butter1 cup sour cream1 tablespoon flour2 teaspoons salt1/2 teaspoon black paper In a medium size covered kettle, cook the potatoes, celery, and the onions in the 3 cups … Continue reading Sour Cream Potato Soup
Onion Soup
Mrs. Evelyn Moore Looking at Cooking with Mildred Swift 2 cups thinly sliced onion1/4 cup butter2 cans bouillon or chicken broth1/2 cup waterPepper and paprika, if desired1/2 teaspoon Worcestershire Sauce° (or more)2 slices bread, toasted1/4 cup grated Parmesan° cheese Cook onion until limp in butter in a saucepan. Add bouillon, water, Worcestershire Sauce°. Simmer (do … Continue reading Onion Soup
Shiloh To Canaan Kitchen 