Cake “Sans Rival”
8 egg whites
1 cup sugar
1-1/2 cups cashew nuts, finely chopped
filling
8 egg yolks
1 cup sugar
1/2 cup water
1 teaspoon corn syrup
1/3 pound fresh butter
1/2 cup chopped cashew nuts
Procedure:
Beat egg whites until stiff and foamy. Gradually add 1 cup sugar, beating constinously, until soft peaks are formed. Add finely choppwd cashew nuts. Grease four 9″ x 14″ cookie sheets and dustlightly with flour. Pour mixture into four sheets and spread thin. Bake in preheated oven
(300 degrees F.) until golden brown (about 30 minutes). Remove from cookie sheets. Set aside to cool. Put 1 cup sugar, 1/2 cup water and 1 teaspoon corn syrup in saucepan and set to boil without stirring. When thick enough to form a soft ball when dropped in a saucer of water, remove from heat and cool. Beat egg yolks until lemon-colored. Add syrup little by little, beaten well. Cream butter and when syrup mixture is ufficiently cool, add little by little while continuing to cream. Spread layer with butter mixture and put together, one on top of the other, sandwich fashion. Spread top layer and sides with more butter mixture and sprinkle with chopped cashew nuts. Wrap in wax paper and chill before serving.
Nata de Piña
Almost any kind of pineapple, (overripe fruits, culled pineapples, the trimmings in a pineapple cannery, the excess juice or even the peelings of pineapples), can be used for “NATA” making. However, no rotten or rotting pineapples should be used. The fruits are washed very well in running water. It is sometimes desirable to peel the fruits, as it is hard to grind the unpeeled ones. The peelings should be cut as thin possible, without removing the “eyes” The pineapples are then sliced and ground preferably in a meat grinder. Precautions should be taken that all utensils are very clean, that is, free from oily, fatty or salty substances. When the pineapples are not very juicy, about 1/2 to an equal volume of water is added to the ground fruits. Then add sugar amounting to about 1/20 of the whole volume of pineapple mixture. The sugared material is stirred thoroughly and placed in enameled, glass or glazed containers, or in earthware, to a tickness of 3 to 5 minutes. Cover the containers with preforated paper and tie with a string. Cheesecloth may also be used to protect the mixture fromd dust, insects, etc. Leave the mixture undisturbed in a safe place until a film of white mass appears on top of it. Let the mixture grow undisturbed to the maximum thickness or until the mass separates naturally from the mixture. At this stage “NATA” is ready to be harvested. This is usually after the 3rd or 4th weel. The harvested “NATA” is bleached by saoking in several chnages of water with calamansi juice or lemon juice. Let is stay in the sun until it is white and free from any sour odor. Then the “NATA” is boiled in several changes of water. This treatment kills all the organism lodged in the “NATA” The “NATA” is now cut into pieces and cooked in medium syrup with either pineapple flavoring, lemon rind or any other desired flavoring. After boiling in syrup for 30 minutes, soak the “NATA” in the syrup overnight and then boil again the next day for 30 minutes, and soak again overnight. Continue this process until t he “NATA” is transparent. If the syrup is not enough, make a new syrup and add to the “NATA”
Mango Paste or “Pastillas de Manga”
Scrape of the pulp from mangoes using stainless knife or silver spoon to avoid discolaration. Measure the pulp. To every cup of the pulp add 1/2 cup sugar. Boil until very thick, or until its forms a ball when dropped in a suacer of water. Transfer the mixture to a clean board sprinkled with refined white sugar, rill to 1 centimeter thick and let cool. When cool, cut to desired pieces. Roll in sugar and wrap in oil paper.
Leche Flan
8 egg yolks
1 cup sugar
2 cups fresh milk
1 lemon ring or vanilla for flavoring
Procedure:
Scald the milk in a double boiler for 15 minutes. Blend the egg yolks with sugar, milk and flavoring. Pour into mold lined with caramilized sugar. Place this in a bigger pan half-filled with water and bake until the mixture becomes firm. Cool before removing from mold.
Mango Jam
Scrape the pulp from ripe mangoes and mash. Use stainless knife nd utensils to prevent discoloring. Measure, and to every cup of the pulp add 1/2 cup white sugar. In case of sour mangoes, increase sugar to 2/3 cip. Stir while cooking until it thickens. Pour while hot in jars. Sterilize quart jars for 30 minutes, pint jars for 25 minutes.
Pastillas de Leche
1 gallon fresh carabao milk
1-1/2 cups sugar
rind of 2 lemons
Procedure:
Place milk in copper vat or pan over low charcoal heat. Stir until the milk has evaporated to one fourth its original quantity. Add sugar and rind and cook over low heat, stirring constantly, until the mixture forms a soft ball. Pour the paste on a sugared board, cut into 2″ x 1/4″ pieces, roll in fringed white tissue paper.
Mazapan de Pili
2-1/2 cups pili ground through meat grinder
1 cup white sugar
10 yolks of egg
1/2 cup butter
Procedure:
Remove the oil from the ground pili nuts. Mix the rolks, sugar and butter with the nuts. Cook over low heat until the mizture thickness. Drop by spoonfuls on greased baking sheets. Brush top of each with egg yolk and bake in moderate oven. For speacial occasions the “mazapan” is baked in small loaf pans one inch thick, wrapped in wax paper and packed ad the occasion demands.
Gulaman
2 cups gulaman (1 gulaman and 2 cups water)
2/3 cup sugar
1/2 cup pineapple (diced)
1 banana (neatly cut)
4 sliced ripe mango
1/2 cup milk (fresh)
Procedure:
Boil sugar with gulaman. Remove from fire, pass through a sieve. Add milk and put 1 cup of the mixture in a wet mold. Put in a cool place jell. When partly jelled arrange fruits in mold and pour the remaining gulaman. Put in a cool place until firm.
Santol in Syrup
20 ripe, big santols (without dark spot)
1 kilo sugar
2 cups water
Procedure:
Boil the santol in enough water to cover until tender, taking care not to break them. When the fruits are tender, remove from water, drain and let it cool. With a sharp stainless knife, peel thinly, taking as little meat as possible. Halve each fruit crosswise so that each takes two equal cup-like pieces. Remove the seeds and soak in rice washing overnight. Remove from rice washing and wash well in clean water. Soak again in fresh rice washing for another twelve hours. Remove from rice washing and rinse well. Boil water in a pan big enough to hold the pieces without crowding each other. Drop santol on boiling water and cook about five minutes or more. Remove from water and drain. Make syrup using 2 cups water and 1 kilo sugar. Boil until syrup spins a thread when dropped from a spoon. Add the drained fruit and cook in syrup about 10 minutes. Remove from fire and cool. Leave soaked in syrup for another 12 hours. Remove fruit from syrup and boilsyrup anew. When it boils, drop fruit
and boil in syrup about 3 minutes. Remove from fire and pack in clean, dry glass jars.
Pasta Mercedes
maraschino cherries
2 tablespoons butter
1 macapuno, mashed
1 cup fresh milk
sugar to taste
1/4 cup casuy nuts
1/4 cup egg yolks
Procedure:
Add milk to mashed macapuno and cook over low heat until most of the milk has evaporated. Add sugar to taste and casuy. Remove from fire, add lightly beaten yolks and butter and mix well to avoid curdling. Continue cooking over low heat, stirring constantly, until mixture can
be shaped intol balls. Remove from fire, cool, shape into balls the size at a cherries and bake on buttered cookie sheet in moderate oven until brown.