The Young Citizen Pantry, Some Serial Dishes

Title

Year

1936

Rights

In Copyright - Educational Use Permitted

Fulltext

294 THE YOUNG CITIZEN Novcnibor, 193t.' MOTHERS' GUIDE IN CARE or: CHILDREN ALL our lives and in all our undertakings, we need heat and energy. At work. at play or even at rest, (in fact. even while sleeping) we use heat and energy. As long ~s our hearts beat we need to keep the normal tempuature of our body. [t is this heat and energy that keeps us warm. The train. the ship and the airplane all need heat and energy to keep them going. So does our body need the same to keep ns warm. comfortable and energetic. Unlike these inanimate things which do not need heat and energy while at rest, cur body consumes heat and energy even when not in motion. This is explained by the fact that those ma~hines are steel--cold when at re~t. while our body is normall Y warm even while sleeping. While gasoline is the mains~ay of these machines for their fuel (or heat and energy) cereals are the chief . stuff that furnishes our body with heat and energy. Cereals are our chief recourse for the supply of heat and energy prod~cing foods because they are the cheapest of all sources of carbohy: drates. They are also the most plentiful, easy to p.repare and delicious at the same time. H_ere · are some favorite cereal dishes which even children may try. They are apptopriate for desserts. for "meriendas" and for simple Nepa parties. THE !toung titiitn PANTRY SOME CEREAL DISHES Miss Juliana Millan • . Mango Guinatan cup rice cup malagkit (glutinous rice) Y4 cup mongo 2 Yz cups sugar 2 cups coconut- milk. I 0 cups water Boil the water. Mix the rice and malagkit. Sort, winnow and wash. toasting the corn. Note: If the mixture thickens, add some more watei to hrive the desired consistency. Different kinds of rice have variable swelling capac· ities. Those that have been rip· e-ned for over a year or so. swells more th.in the newly harveste.d ones. .Puto Maya cup rice cup malagkit (glutinous rice) table spoons pirurutong (colored rice) sugar grated coconut Add to the boiling water. Sort and Mix the rice, malagkit and piruwash the mongo. Toast in a hot. rutong together. Sort, winnow anJ carajay or frying pan. Press with wash. Put as much water as when the rolling pin (an empty bottll! cooking rice and boil. Cook in the will do. if no rolling pin is on same manner as when cooking rice. hand) to break loose the skin. Winnow and add to the boiling mixture. Stir. Wet a cup or a gelatine mould with water. Fill it two-thirds full Break the coconut and get the with cooked preparation and press water. Grate the meat and extract lightly with the spoon. Wet the the first milk (kakang gata). Re- end of the spoon or the blade of serve. Add the coconut water and a thin knife and scrape arourid the some· faucet water to the grated sides. Invert in a saucer and serve meat. Extract 2 cups of milk. Add with grated coconut and sugar on to the mixture on the stoves and the top. stir. Add the sugar. Cook until This may be served by itself or the rice and mongo are tender. together with "alpahol" or "guiServe in deep saucers and put about natan halo-halo." one teaspoon of the first milk on the top. This adds to the attrac- Some common abbrevia.tions used tiveness and improves the flavor. for recipes are: Corn Guinatan c. for cup Substitute the same amount of • Teacher of Home Economics, Emi- shaved young corn for the mango. tbsp. for tablespoon tsp. for tea spoon lb .. for pound lio Jacinto Elementary School. Proceed in the same manner without qt. for quart

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