From the kitchen of Ginny Albert
Peelings of 2 oranges, thinly slivered
Peelings of 2 lemons, thinly slivered
3 cinnamon sticks
6 whole cloves
6 whole allspice
2 tablespoons sugar
8 ounces cognac
2 ounces orange liqueur
1 quart strong black coffee
In a chafing dish, combine orange and lemon peels, cinnamon, cloves, allspice and sugar. Add cognac and orange liqueur. Cook and stir until hot. Ignite, being careful because flame will flare up. Mix until sugar is dissolved. Gradually add coffee; stir well. Serve in hot demitasse cups with a lemon slice, if desired. Makes 10 servings.