The Young Citizen pantry

Title

Creator

Millan, Juliana

Language

English

Year

1937

Subject

Snack foods.

Majablanco.

Rights

In Copyright - Educational Use Permitted

Abstract

Most of us have the habit of eating something between the noon and evening meals which we call “merienda”. It is customary in most homes to prepare merienda when visitors are expected or just the family. And one best example of merienda is “majablanco.”

Fulltext

352 THE YOUNG CITIZEN Jam1a1"'1/. 1M7 MOTHERS' GUIDE IN CARE OF CHILDREN Most of us have the habit of eating something between the noon and evening meals which we call "merienda." This is an established custom in ·most Filipino homes. To some. it is indispensable even as the ~egular meals. It is customary in most homes to prepare "merienda" when visitors are expected. But it pays to prepare home-made "merienda" whether there are visitors or just the family, because then we are sure that nothing but wholesome ingredients are used. Besides. the food is not exposed to the dirt and .dust of the streets. It will also save the centavos of the little tots for sweets and candies of doubtful values. lht !f oung titiltn PANTRY BY MISS JULIANA MILLAN * "latik." Oil the bottom and sides . of the moulders-jelly moulders. cups. saucers or plasters will do. Reserve the "latik." Add the coconut water to the meat and extract the 2Yi cups of milk. Sift the sugar and cornstarch together. Add the coconut milk little by little to prevent the formation of lumps. Boil in a saucepan or kettle and stir constantly to prevent the bottom from bu!ning. When big bubbles appear in the mixture I shall now tell you how to pre- or when it is the consistency of thin pare majablanco. This may be starch, remove from the fire. Pour served for "merienda," for dessert. in the' oiled moulders and put aside or to persons on light diet. CORNSTARCHMAJABLANCO c Liberty Cornstarch c sugar c rich coconut milk (kakang gata) ZYi c coconut milk Divide the coconut and get the water. Grate meat. Squeeze and press to get the first cup of milk (kakang gata). Strain. Boil over a slow fire until the oil comes out and the scum (latik) is golden brown. Separate the oil from the * Teacher of Home Economics, Emilio Jacinto Elementary School. to cool. When set or firm scrape around the sides of the moulders with the thin point of a knife. Turn on platters and garnish with "latik" on top. Serve. The meat of the coconut may also be used as garnish. Heat a frying pan and put the coconut meat. Add I 0 tablespoons of sugar and stir constantly. When golden brown. remove from the fire. Use as garnish instead of the "latik." RICE MAJ AB LAN CO c rice c sugar c water 2J1 c co.:onut milk Winnow, sort and wash the rice. Soak in 1 cup _ of water overnight. In the morning. grind .in the native grinder. Include the water. Add the sugar and stir to dissolve it. Get the 2Yz cups milk from the grated coconut. Add to the mixture and boil in a kettle or saucepan. Proceed in the same manner as for the Cornstarch Majabianco. Use i?ither of the two garnishes. The Book of the Year! Rizal: Man and Martyr By Frank C. Laubach, Ph. D. The latest and fullest biography of the greatest Filipino,-Rizal. Frank but fair in its treatment of facts. Fascinating in its tale of the private lifa .cf a grand but nonetheless human personality. Fearless but unbiased in its revelaition of Rizal's faith in his mission and in Truth. Every page, a th1;1ling story. Every chapt~r, an inspii·ing lesson. Written afte1· over one thousand four hundred letter~ of Rizal had been collected all .c\'e1· thi~ wol'ld. The· One Indispensable Book In Every ·Filipino Home. 1'4.00 a ccpy-5'.l centavos, postage Community Publishers, Inc. 405 P. Faura, Manila

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