Syndicated Column from the week of May 20, 2012.
This article originally published in the Galion Inquirer on  May 23, 2012.

By Noel Lizotte

We are coffee peo­ple at my house. I would say it is a slow day if we only go through a sin­gle pot of cof­fee. Often we are a three pot per day fam­ily. No, there’s not a dozen of us in the house. Usu­ally there are two of us. Don’t worry, we drink our share of tea also. It is just hard to mea­sure when you make and drink it a sin­gle cup at a time.

Over the week­end, we went antiquing. We packed up our ther­mos of cof­fee and headed out. You know, we had our to-go cups already full for the first part of the trip. The ther­mos is for rein­force­ment and refills. When we enter an antique store, my husband and I go our sep­a­rate ways with the agreement we will meet up at the front regis­ter some ­time before clos­ing time.

I usu­ally park myself in front of the book case containing cook­books and spend the majority of my time there. I don’t think my hus­band minds, since he usu­ally ben­eits from the results of those cookbooks.

I found a real trea­sure this time! Ok, I usu­ally find a cou­ple trea­sures. There’s been a cou­ple times when I have had to ask the clerk for a box so I can take all of my trea­sures home with me. But this time I really did find a treasure!

Between some Cook­ing Light Annual Recipe books, I found a copy of a 1929 Frigidaire Recipes cook­book. It is a slen­der book, with 91 pages. But it is  chock full of enter­tain­ment for my week­end. I found one recipe that I can’t wait to try.

Cof­fee Sauce

¾ cup strong hot coffee

1 cup gran­u­lated sugar

2 Table­spoons corn syrup

Cook all ingre­di­ents for ten min­utes. Cool and place in fridge to chill. Serve very cold with or with­out the addi­tion of whipped cream. This syrup can be made and kept in a jar in the fridge and used as needed for serv­ings of ice cream.

We like ice cream almost as much as we like cof­fee. So, you know, this would make the per­fect com­bi­na­tion for dessert on a hot evening. Vanilla ice cream with cof­fee syrup on it. I will bet my hus­band doesn’t mind at all that I brought this book home!

Make it a meal: On a hot sum­mer evening, when the kids aren’t home, just fix a bowl of this syrup on ice cream for sup­per. If you don’t tell, I won’t either.

Approx­i­mate Nutri­tional Value per serv­ing: Serv­ings per Recipe: 6, Calo­ries: 150, Fat: 0g, Cho­les­terol: 0mg, Sodium: 7mg, Total Carbs: 39g, Dietary Fiber: 0g, Sug­ars: 0g, Pro­tein: 0g.

This was the first recipe I saw in the Frigidaire Recipes book, and I am think­ing it is also going to be the first one I actu­ally make. The old cook­books I find at antique stores aren’t always from 1929, some are from 1970. I don’t call that an antique, yet. But the old books are fun to read and some­times yield some menu items the fam­ily asks for a sec­ond time.

Interested in one of the books pictured above? You can purchase on Amazon here.