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• 2 cups sifted cake flour
• 1 2/3 cups sugar
• 4 teaspoons double-acting baking powder
• 1 teaspoons cocoa
• 2/3 cup shortening
• 2/3 cup evaporated milk
• 2/3 cup water
• 1 1/3 teaspoons vanilla
• 3 eggs

Grease two 9-inch layer cake pans and line with wax paper; grease again. Sift together the dry ingredients, add shortening. Combine milk, water, vanilla, pour half into dry mixture. Beat 2 minutes with electric mixer or 150 strokes by hand. Add remaining liquid and eggs. Beat 2 minutes more. Pour into prepared pans and bake at 350° F for 30-40 minutes. Cool 5 minutes in pans and then remove to wire racks and cool completely. Frost with boiled frosting. Sprinkle with grated coconut.

• 6 tablespoons cocoa
• 2 cups flour
• 1 2/2 cups sugar
• 1 teaspoon soda
• 1/4 teaspoon salt
• 2 eggs
• 2/3 cup oil
• 1 cup cold water

Sift the first five ingredients into a mixing bowl. Add the rest and stir after all the ingredients are in. Beat well. Bake in a large pan or 2 layers in a moderate oven.

• 2/3 cup soft butter or margarine
• 1 3/4 cups sugar
• 2 eggs
• 1 1/2 teaspoons vanilla 3cups unsifted cake flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/4 cups milk

beat butter, sugar, eggs, vanilla 5 minutes on high speed. Sift flour, baking powder, and salt. Add the dry ingredients in 4 installments, alternating with milk. Start and end with dry ingredients. Blend on low speed just until smooth. Grease cake pans well and dust with flour. Bake at 350° F. Layers: 30-35 minutes. Oblong: 45-50 minutes.

Hint

Cake flour may be made by placing 2 tablespoons of cornstarch in each cup and then filling with sifted all-purpose flour. Sift at least twice before using, to mix thoroughly.

• 1 1/4 cups sugar
• 1/3 cup cornstarch
• 1/2 teaspoon salt
• 1 1/2 cups, boiling water
• 3 eggs, separated
• 1/3 cup kalamansi juice

Combine 1 cup of the sugar, cornstarch and salt in a double boiler. Add boiling water, stirring constantly. Cook over boiling water until smooth and thickened, stirring constantly. Cover and cook 15 minutes. Beat egg yolks with 1/4 cup sugar, and gradually pour hot mixture over them, while stirring. return to couble boiler and cook 5 minutes longer. Just before removing from heat add kalamansi juice. Mix well; cool. Pour meringue made from 3 egg whites Brown lightly in 350 ° F, oven.

Meringue

• 3 egg whites
• 1/4 cup sugar
• 1 1/2 teaspoons kalamansi juice

Beat the egg whites, to which juice has been added, with electric mixer, rotary hand beater or whire whip until they are foamy. Add sugar gradually, beating constantly, until soft peaks are formed and all sugar has been added, but they are not dry. Place on pie, sealing edges to pie crust. Bake 15-20 minutes until golden brown, 250°-300° F.

• 3 cups fresh strawberries
• 3/4 cup sugar
• 1 tablespoon lemon or lime juice
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1/8 teaspoon red coloring
• 1/8 teaspoon salt
• Graham or vanilla cooky crust

Pour sugar over strawberries and let stand in refrigerator several hours. Pour off juice and add to lemon juice salt and red coloring (if necessary) and cornstarch, which has been blended with cold water. Cook 5 minutes, or until it thickens, over low fire. Stir frequently. Place berries in graham cracker crust and pour cooled cooked syrup over them. Top with whipped cream. Makes 1 pie.

• 1/4 cup cake flour (or all purpose)
• 2/3 cup sugar
• 1/4 teaspoon salt
• 1 cup milk
• 2 beaten egg yolks
• 1 1/4 teaspoons vanilla
• 1/2 cup cream, whipped
• 3 bananas

Mix together flour, sugar and salt in top of double boiler. Add milk and cook over hot water, stirring constantly until mixture thickens. Cook 15 minutes after it thickens, stirring occasionally. Pour a small amount over beaten egg yolks, beating vigorously. Return to double boiler and cook 2 minutes longer, stirring constantly. Remove from fire, cool, add vanilla., chill. Fold in whipped cream and arrange in layers in pie shell (regular or graham cracker). Garnish with whipped cream and sliced banana. Makes 1 pie.

• 5 large or 7 small apples
• 1 cup sugar (1/2 brown sugar may be used)
• 2 tablespoon all-purpose flour
• 1 1/4 teaspoons cinnamon
• 1/8 teaspoon salt
• 1 recipe plain pastry
• 2 tablespoon salt
• 1 recipe plain pastry
• 2 tablespoons margarine

Peel apples and slice thin. Combine flour, sugar, salt, and spices - mix with apples. Line pie tin with crust, put in the apple mixture, put on small dots of margarine. Roll out top crust, cut into 1-inch wide strips. Place diagonally across pie both ways, sealing to bottom crust. Bake in hot oven (400° F.) 50 minutes till done.

Quick Apple Pie:

When available, use 2 No. 2 cans (5 cups) sliced pie apples, in recipe above.

Hint:

A strip of aluminum foil or brown paper around edge of crust will keep juices in pie, also keep from over-browning.

• 16 graham crackers, rolled fine
• 1 teaspoon flour
• 1/2 softened butter or margarine
• 1 teaspoon cinnamon (optional)

Blend thoroughly. Press one-half mixture firmly in even thin layer to bottom and sides of well-buttered pie pan. It may be baked for 10 minutes at 350° or may be used unbaked.

• 1 cup whipping cream or substitute
• 3 tablespoons sugar
• 1/2 teaspoons sugar
• 4 ripe bananas
• 2 cups strawberries

Whip cream, fold in sugar and vanilla. Peel the bananas and slice into baked pie shell, either graham cracker or the regular kind. Add strawberries and cover immediately with whipped cream. Before serving, garnish with additional ripe banana slices and strawberries. Makes 1 large pie.

• 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.