|Everyday Foods in War Time (Dodo Press)|
|by Mary Swartz Rose|
Mary Davies nee Swartz Rose (1874-1941) was an author and assistant-professor, Department of Nutrition, Teachers College, Columbia University.
31 - 38 of 38 for mulling spices
Combine first 3 ingredients. Tie spices in a small ... minutes. Remove spices. Serve hot with orange-slice floaters, cinnamon-stick stirrers. Serves 10.
In a large ... Mix well. Tie spices in a piece ... and simmer, covered, 20 to 25 minutes. Remove spice bag. Serve hot in mugs with a lemon slice in each.
To mull, heat wine, ... with 2 tablespoons spices and add sweetening ... quart with spices for juice; simmer spices with apple, grape or preferred juice.
Combine all ingredients in crock pot. Spices may be tied ... ball. Simmer for 10 minutes; remove spices. Float orange and lemon slices on top. Serve in mugs.
Put all ingredients in crock pot. Tie spices into small cloth ... Substitute 2 fifths of sweet sherry or port wine for cider. Rest of recipe is the same.
Boil water, sugar and spices for 10 minutes. ... Heat until ready to serve. Serves 36. Cider can be purchased in the fall and frozen until ready to use.
Combine brown sugar, salt, cider. Tie spices in a cheese ... boil; cover and simmer 20 minutes. Remove spices and discard. Serve cider hot. (Serves 10.)
Combine first 3 ... quart saucepan. The spices in cloth bag; add to cider mixture. Bring to a boil; simmer for 20 minutes. Remove spice bags; serve hot.
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