| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Beverages, Tea |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Tea |
| 4 |
c |
Freshly boiling water |
|
|
Lemon wedges |
| 12 |
|
Whole cloves |
| 12 |
|
All-spice berries |
| 1 |
|
2" inch stick cinnamon |
INSTRUCTIONS
Put tea into heated pot; add water. Add cloves, allspice and cinnamon; let
stand 5 minutes. Pour through strainer over ice in tall glasses. Garnish
with lemon. Serves 4. >From Favorite recipes of Colfax Country Club Women,
1946 Typed by Ethel Snyder <essie49@juno.com> Date August 12, 1997
Recipe by: Southwestern Cookery cookbook Posted to Bakery-Shoppe Digest V1
#194 by essie49@juno.com (Ethel R Snyder) on Aug 17, 1997
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”