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.

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.

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.

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.

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.

Saute chopped garlic in oil until brown. Add onion and saute until onions wilt. Add water and salt and pepper to taste. When water boils, add eggs whole, one at a time. Break misua into 3 inch lengths and add. Remove from heat and serve hot.

Combine juice, sugar, and water. Stir to dissolve sugar. Chill. Just before serving pour over ice cubes into 6 glasses. Finish filling glasses with carbonated water or lemon lime drink. Plain water may be used. Sweeten to taste, if necessary.

Melt margarine in low fire, add flour. Add salt, vetsin and cheese. While stirring, slowly add water and milk. Continue stirring until smooth.

Make a mixture of butter and flour: Cook a few minutes (take care not to brown the flour) and moisten with milk. Stir with a whisk until boiling. Season with salt and vetsin. Cook gently for 1/2 hour, taking care that it does not brown. Strain.

Blend cream cheese, lemon juice and currant jelly. Add whipped cream and mix. Chill. Makes 1 1/2 cups.