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• 1 cup lettuce
• 1 cup string beans, cooked and drained
• 1 peeled onion, sliced
• 1 hard-boiled egg, sliced
• 1/2 cup kalamansi juice
• 3 tomatoes
• 2 cups dice, cooked potatoes
• 1/4 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon vetsin

Wash the lettuce, separating the leaves. Arrange in salad bowl. Arrange alternate layers of string beans, tomatoes cut in eights, potatoes and onion. Thoroughly toss the salad with dressing made by beating together with fork the remaining ingredients, garnish with hard-cooked eggs.

• 2 cups rice
• 1 head garlic
• 1 onion, minced
• 2 tablespoons oil
• 3 ripe sliced tomatoes (scalded and peeled)
• 1 teaspoon salt
• 1 teaspoon vetsin
• 1/2 cup cubed gluten on scrambled eggs

Saute the garlic till brown. Add the onion. Stir in well-washed raw rice and add the tomatoes. Stir until rice is browned. Cover with water, season and finish cooking as in cooking plain rice.

• 1 cup rice
• 1 cup white sugar
• 3 cups coconut milk
• a pinch of powdered anise

Soak the rice in 1 1/2 cups water for at least 4 hours and grind very fine. Add the coconut milk and sugar. Boil until thick and smooth over medium heat for about 25 minutes, stirring constantly. Place deep greased enamel plates and allow to cool. Serve in slices with toasted coconut.

• 2 tablespoons oil
• 1 cup diced celery
• 1 cup diced carrots
• 1 small onion, grated
• 1 1/2 cups cooked or canned corn
• 1/2 cup water
• 1 teaspoon salt
• Celery salt
• 1 teaspoon sugar
• 2 cups evaporated milk and 2 cups water
• 1 cup cooked peas
• 2 tablespoons chopped parsley
• Grated cheese

Heat the oil, add the onion, celery, carrots, corn, water, salt, celery salt and sugar. Cover until cooked, add milk and peas. Heat. Add parsley. Sprinkle with cheese.

• 10 large green magoes
• 1 cup seeded raisins
• 1 1/2 tablespoons white mustard seed
• 2 chili peppers
• 2 cloves garlic, pounded
• 1 tablespoon ground ginger
• 1 medium grated onion
• 1 cup lime juice

Combine sliced mangoes and other ingredients. Cover and let stand overnight. Simmer 3 hours, slowly stirring so as not to scorch.

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• 1 egg
• 1 teaspoon salt
• 1/2 egg shell cold water
• 1 cup flour

Break the egg into a cup, add the half shell of water and the salt and mix lightly. Shift 2/3 cup of the flour into the bowl, make a hollow in the center and pour in the egg mixture. Stir with a knife in one direction, adding flour until the dough is so stiff that stirring is difficult. Turn onto a floured board and knead until smooth and elastic. The roll out as thin as possible, turning the dough to prevent its sticking to the board.

Flour the board lightly and let the dough stand 1/2 hour dry. Cut the dough into halves, roll each piece like a jelly roll, then slice as thin as desired. Shake the slices apart. Let noodles dry. To cook, drop the noodles into boiling soup or stew, and boil for 10 minutes. Or drop them few at a time into hot fat and quickly fry them until brown and crisp, then drain on paper.

• 4 firm bananas
• 2 tablespoons sugar
• Pinch of salt
• 2 tablespoons margarine

Peel bananas. Place in shallow greased baking dish. Sprinkle with sugar and salt; dot with butter. Bake in moderately hot oven for 15 minutes. Serve immediately.

• 4 eggs
• 1 1/4 cups sugar
• 4 tablespoons flour (level)
• 2 tablespoons margarine or butter
• 1 cup soured milk or buttermilk (place 1 tablespoon lemon juice or kalamansi juice into a cup and fill with sweet milk, stir)
• Add a pinch of soda to sour milk
• 1 cup crushed pineapple

Mixed sugar, flour, add beaten egg yolks. Stir pinch of soda into sour milk, add milk and pineapple to above mixture. Pour into unbaked pie crust, dot with butter and bake in hot 450 degrees fahrenheit oven about 10 minutes. Lower heat to 350 degrees fahrenheit and bake until filling is not quite firm, that is it will still shake when pan is moved. Spread on stiffy beaten egg whites (which have been beaten with 6 tablespoons sugar). Bake till golden brown, about 15 or 20 minutes.

• 4 cups shelled green peas
• 1 medium onion, sliced
• 1 teaspoon salt
• 2 cups boiling water
• 4 small cucumbers, peeled and diced
• 3 tablespoons butter or margarine
• 1 cup cream or rich milk, scalded
• 1/2 teaspoon vetsin

Combine the peas, onion and salt in a saucepan. Add the boiling water and cover. Cook until peas are almost done. (about 15 minutes). Add the cucumbers and continue cooking until these are also tender. Drain, cream and let boil once. Add vetsin. Serve very hot.

• 2 cups grated young corn
• 1 clove garlic
• 1 onion
• 3 cups water
• 1 small patola
• 1 cup malunggay
• 1/2 teaspoon vetsin
• Salt to taste

Saute garlic and onion. Add water and let it boil then add the corn, stirring often to avoid burning. When cooked, add the patola and malunggay. Serve hot.