4 teaspoons baking powder
½ teaspoon salt
1 ½ cups shortening
3 cups brown sugar
2 eggs well beaten
2 teaspoons vanilla
Sift flour, baking powder and salt together. Cream shortening and sugar until fluffy. Add eggs and flavoring and mix well. Add dry ingredients. Divide into four equal parts. Leave one portion plain and make the following variations with the remaining dough.
CHOCOLATE—Add two squares (ounces) chocolate, melted, to one portion of the dough and blend well.
COCONUT—Add ⅓ cup shredded coconut to one portion and mix, letting some of the coconut decorate the top.
Spice—Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg to one portion of the dough and mix well.
Shape each piece of dough into a roll. Chill in refrigerator. When firm, slice very thin and bake in a moderate oven (375 F.) 10–12 minutes. Makes ten dozen cookies.
1 tablespoon butter
3 to 6 slices sponge cake
Melt the butter in a frying pan. Peel the bananas, cut in half lengthwise. Roll lightly in flour and brown on both sides in the hot butter. Sprinkle with sugar and serve on oblongs of sponge cake. For a special treat add a little cinnamon to the sugar.
Mix a can of lemonade and pour into a punch bowl. Add the entire contents of a bottle of maraschino cherries (cherries and syrup). Add sugar until it tastes right and then pour in a bottle of gingerale. Stir and then add ice and serve.
1 ½ cups sifted flour
¼ teaspoon salt
1 teaspoon baking powder
2 squares (ounces) chocolate
½ cup shortening, melted
1 cup brown sugar
½ cup milk
1 teaspoon vanilla
Sift flour, salt and baking powder together. Melt chocolate and add to melted shortening. Add sugar, egg, milk and vanilla. Then add sifted ingredients. Let stand ten minutes. Drop dough from teaspoon onto greased baking sheet and bake in a moderate oven (375 F.) 12–15 minutes. Makes 36 cookies. Frost if desired.
In order to frost the cookies use a can of instant frosting and apply it to the cookies while they are still warm.
1 quart milk
½ cup cocoa
¼ cup flour
1 quart water
½ cup sugar
½ teaspoon vanilla
⅛ teaspoon salt
Mix the dry ingredients and make it into a smooth paste by adding some of the water to it. When it is a smooth paste, pour on the remainder of the water and boil slowly for fifteen minutes. Combine with the milk and bring to the boiling point. Add vanilla.
Serve with mounds of whipped cream and chocolate sprinkled on top. This is a very thick, rich hot chocolate and you can make it thicker by letting it stand over a pot of hot water (use a double boiler) for an hour or more.
2 egg whites
⅛ teaspoon cream of tartar
½ cup sugar
½ teaspoon vanilla
Beat egg whites with cream of tartar and salt until stiff but not dry. Add sugar, 1 tablespoon at a time, beating until stiff after each addition. Fold in the vanilla. Heap in rounds or press through a pastry tube onto a baking sheet covered with heavy ungreased paper while making sure that the dough forms a basket shape so that you can put things in it. Bake in a slow oven (275 F.) 40–60 minutes or until lightly browned. Remove at once from paper so it won’t stick. Makes 18 large meringues.
After the meringue has cooled, there are several things you can do with it.
You can add ice cream and chocolate sauce to it.
You can cover it with fruit and an appropriate sauce.
You can put jam in it and top it with sweet thick cream or a sweet thick cream that has chocolate sauce added to it.
You can put a custard in it and top it with either colored or white sweet whipped cream.
Magazine: Monkee Spectacular
Author: Salli Stevenson
Editor: Ralph Benner
Publisher: New Asbury Ltd. Publishing Co.
Pages: 44–45, 53