Recently, I pulled out my small collection of Hollis community cookbooks and began turning the pages. It was like stepping back in time. These endearing books were created by Hollis community groups as fundraisers and sold at various festivals and Old Home Days celebrations. Each book is a collection of tried-and-true family favorites, potluck specialties, and social hour regulars. The recipes provide a peek into a place and a time like a culinary historical record. Ingredient lists, cooking instructions, and recipe themes all tell part of a larger story about the times in which the recipes were created and give a glimpse into the lives of the home cooks who filled the pages with their favorite recipes.
Source: From the Heart of Hollis-The Hollis Women’s Club 1998
Rhubarb Punch Submitted by Carolyn Gargasz
Location: Appetizers, Beverages page 10
This punch is perfect for a spring party. I loved it so much, I created the Rhubarb Punch Cocktail recipe below.
“Florence made this punch every year for the Hollis Anna Keyes Powers Chapter of the Daughters of the American Revolution (D.A.R.) annual meeting and potluck supper.” Carolyn Gargasz
Cook 2 pounds of cut up rhubarb in 5 cups of water until mushy. Press through sieve. Measure juice. To each cup, add 1/3 cup of sugar and stir until dissolved: boil 2 minutes.
Add, for each cup:
½ cup orange juice
¼ cup lemon juice
Just before serving, add 1 quart of ginger ale plus ice cubes or an ice ring.
Rhubarb Punch Cocktail by Liz Barbour
Makes 1 drink
2 ounces gin (vodka, white rum, or tequila can be substituted)
1 ounce orange liquor -triple sec
2 ounces Rhubarb Punch
1 ounce fresh lime juice
Fill a cocktail shaker with ice and add all of the cocktail ingredients. Shake until the outside of the shaker is frosted-about 30 seconds. Strain into a cocktail coupe and serve with a lime twist or pour ingredients w/ice into 8-ounce glass and serve with a lime or orange twist