1 gallon coffee ice cream
2 gallons whole milk
4 tablespoons coffee mix
2 eggs
Combine eggs and coffee mix together and whip until foamy. Combine the rest of the ingredients and mix everything together until thick. Pour into big glasses and sprinkle with nutmeg. Serves 10.
½ pound cream cheese
½ cup sugar
¼ cup butter
2 egg yolks
2 cups thick cream, sweet
½ teaspoon salt
¼ teaspoon nutmeg
1 tablespoon orange juice
1 box of pastry mix
Mix up the pastry and line muffin or tart pans with it. Mix the cheese with the sugar, butter, yolks, salt, nutmeg, and orange juice. Prick the pastry and fill it with the cheese mixture. Bake in a hot oven (450 degrees) for ten minutes and then reduce the heat to 325° F. and bake 15 minutes longer or until brown and firm. When done, turn upside down on a sheet of paper to cool. Spread each tartlett with your favorite jelly or jam and top with the heavy, thick cream. Serves 12.
1 ⅔ cups cups sifted cake flour
½ teaspoons baking powder
¼ teaspoon salt
⅓ cup shortening
1 can of fudge frosting
1 cup sugar
2 eggs, well beaten
⅔ cups milk
1 teaspoon vanilla
Mix flour, baking powder and salt together. Combine shortening with sugar until fluffy and add eggs. Add flour mixture alternately with milk in small amounts to shortening and sugar. Add flavoring. Fill greased cup cake pan ⅔ full. Bake in a hot oven (350° F.) 15 to 18 minutes. Makes two dozen. When cooled spread frosting on top and decorate.
2 loaves of bread
1 cup milk
2 packages of cream cheese
3 bunches of watercress
Combine the milk and the cheese and blend until smooth and creamy. Cut the bread into slices and spread with cream cheese mix. Top each slice of bread with watercress and roll the bread from the top right corner to the bottom left and hold it together with a toothpick. Put in the oven and heat at 350° F. for five minutes.
Magazine: Monkee Spectacular
Editor: Ralph Benner
Published:
Volume: 1
Issue: 7
Publisher: Laufer Publishing Co.
Pages: 48–49