1 cup milk
½ cup sifted flour
1 teaspoon baking powder
Butter for frying
Beat the egg and milk together in a bowl. Sift the flour and baking powder together and add to the previous mixture, mixing until smooth. The batter should be the consistency of thin cream. Add more flour if necessary. Grease a griddle or large frying pan lightly. Drop the batter by tablespoons, and bake over low heat until lightly browned on both sides. Serve with plenty of butter, and jelly if desired.
2 egg whites
½ cup sugar
⅔ cup ground peanuts
1 teaspoon vanilla extract
Beat the egg whites until stiff but not dry. Add the sugar gradually, beating steadily. Add the peanuts and vanilla, mixing lightly. Preheat oven to 300°. Butter a baking sheet well. Force the previous mixture through a pastry tube or drop by the tablespoon onto the baking sheet. Do not place the macaroons too close together. Bake in a 300° oven for 20 minutes, or until firm.
1 quart water
1 ½ teaspoon salt
1 cup yellow corn meal
¼ cup melted butter
¼ cup grated cheese (Swiss or 1 cup yellow corn meal Parmesan)
Bring the water and salt to a boil in a saucepan. Add the corn meal gradually, stirring constantly until thickened. Cook over medium heat for 20 minutes. Butter an 8-inch square pan and pour the corn meal into it. Chill until firm, about 2 hours. Turn out carefully onto a lightly floured surface. Cut into slices about ½ inch thick. Preheat oven to 375°.
Butter a baking dish thoroughly. Arrange the slices in layers, sprinkle the melted butter and grated cheese between each layer and on top. Bake in a 375° oven for 20 minutes, or until delicately browned.
1 ½ cups fresh or dried grated coconut
1 ½ cups milk
1 ½ cups sugar
Combine the coconut and milk in a saucepan. Bring to a boil, remove from the heat, and soak for 20 minutes. Press all the milk from the coconut. Strain, and discard the pulp. Beat the eggs well. Add the sugar and beat until light and fluffy. Add the coconut milk and beat well. Preheat oven to 350°. Pour into 6 individual buttered custard cups. Place them in a pan of water and cover each cup. Bake for 20 minutes in a 350° oven, or until the custard is set. Sprinkle a little grated coconut on top of each portion.
Magazine: Monkee Spectacular
Editor: Ralph Benner
Publisher: Laufer Publishing Co.