3/4 cup milk
1/3 cup oatmeal
1/4 cup sugar (brown if you like)
1/8 teaspoon salt
Combine all ingredients, but do not cook. Add lots of your favorite fruit, such as raspberries, strawberries, cherries, grapes, pears, peaches, or others. Refrigerate several hours or overnight.
1/2 lb. blanched almonds
2 teaspoons orange or lemon juice
2 cups powdered sugar
1 well-beaten egg
3/4 teaspoon almond extract
Grind, grate, or chop almonds into a fine powder. Add orange or lemon juice and mix thoroughly. Combine sugar. Add well-beaten egg a little at a time, stirring and then kneading mixture with hands.
When mixture is smooth, it can be molded into different shapes. Fruits, vegetables, flowers, or animals are fun to make. These may be painted with food coloring. Let shapes dry for several hours. They will keep well if wrapped in foil and kept in refrigerator.
4 egg whites
1 1/4 cups sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 teaspoon almond extract
2 1/2 cups moist shredded coconut
Beat egg whites until stiff enough to cut with a knife. Add sugar slowly and continue beating until stiff and glossy. Stir in remaining ingredients. Drop large teaspoonfuls of mixture a few inches apart on a greased cookie sheet. Bake at 325º for 20 minutes or until lightly browned. (Don’t pinch or press macaroons to see if they are done or they will break.) Let cool slightly before removing from cookie sheet.