CHALK AND COLORED CHALK MAKING

Ingredients:
Acrosin
Mustard oil
Water
Plaster of Paris powder
Ultramarine blue dye


Materials:
Aluminum molds
Trays
Enameled mug or cup
Basins
Small boxes
Sawdust


Procedure:
1. Clean and lubricate molds with acrosin and mustard oil for easy release of chalk. (It is important to prepare molds ahead of time in order not to waste chalk mixture).
2. Pour a measured amount of water into a basin, slowly adding Plaster of Paris powder. Mix until a thick solution is formed. You may add a little amount of blue dye to water to break yellowish color of Plaster Paris powder. (Always add Plaster of Paris powder to the water; do not add water to powder). This mixture will settle in 10 minutes in molds.
3. Pour mixture into molds using a cup or mug and filling molds with mixture. Chalk mixture must be poured into molds without creating air bubbles.
4. Allow mixture to settle for at least 15 minutes before removing carefully from aluminum molds.

Drying and Packing:
1. Sun-dry chalk sticks on trays for a day for sticks to harden. Colored chalk sticks, however, must be dried in shade to preserve their color.
2. Carefully pack dried chalk sticks in a small boxes with sawdust to avoid breakage.

APPLIANCE CLEANSER

Ingredients:
1 tablespoon bleach solution (available at a chemical store)
1 tablespoon baking soda
3/4 cup water


Materials:
Wide-mouthed plastic container
Spoon
Bottles


Procedure:
1. Pour bleach solution into container.
2. Add baking soda. Mix well.
3. Add water and mix again.
4. Use this mixture in cleaning appliances. (Be sure, however, to clean appliance with running water after application to avoid any chemical trace).
5. Store mixture in bottles for future use.

Banana Jam

Ingredients

6 pieces ripe, cut table bananas
22 tablespoons refined sugar
8 tablespoons calamansi juice
25 tablespoons orange juice

Materials

Cooking stove and utensils
Sterilized bottles

Procedure
1. Mix the sugar, calamansi, and orange juice in a saucepan. Stir this until sugar is completely dissolved.
2. Add bananas.
3. Put the saucepan over the fire and boil the mixture.
4. Let the mixture become thick to a consistency that when you pour a drop into a cup of cold water it does not dissolve.
5. Pour mixture into the bottles and half-sealed them. Process the bottles in boiling water for 30 minutes.
6. Seal the bottles and refrigerate.

Calamansi Peelings Preserve

Ingredients

10 pieces big green calamansi
3 cups white sugar
water

Materials

Cooking stove and utensils
Knife
Sterilized jars

Procedure

1. Wash the calamansi fruits. Make a slit at the lower end of each fruit and remove all the juice and the seeds.
2. Soak the peelings in the water overnight. Drain.
3. Boil peelings until they become greenish.
4. Soak again the peelings in water for three days, changing water twice a day.
5. Boil the peelings, changing water thrice.
6. Make a syrup by mixing three cups of sugar to 1½ cups of water, and cook the peelings in the syrup until the syrup becomes thick. Then drain the syrup, saving it for later use.
7. Pack the peelings in sterilized jars and pour back the syrup, allowing air bubbles to escape.
8. Half-seal and process in boiling water for 30 minutes.
9. Seal completely.

Banana Fritters

Ingredients

200 grams dried, cut bananas (saba)
2 eggyolks
1 tablespoon granulated sugar
1 gram salt
edible oil (as needed)
4 cups water
1 cup flour


Materials

Cooking stove and utensils
Bags
Trays

Procedure

1. Put the dried bananas in a tray and cover them with water. Soak for two hours. Drain.
2. Beat the eggyolks in a mixing bowl. Add the flour, salt, water, and sugar. Mix well until it becomes thick.
3. Add the bananas. Mix to coat bananas.
4. Fry a tablespoons of the mixture at a time until the fritter becomes golden brown.
5. Store in plastic bags.

Pomelo Peelings

Ingredients

3 pomelo fruits peelings
60 ml calamansi juice
2 tablespoons salt
2 cups refined sugar

Materials

Cooking stove and utensils
Knife
Bowl
Sterilized jars


Procedure
1. Wash the pomelo peelings in running water, and cut them into desired sizes.
2. Sprinkle with salt then squeeze them until they become soft.
3. Wash peelings very well in running water again to remove the salt.
4. Soak in a bowl of water overnight.
5. Drain the water and then add the calamansi juice until peelings become green.
6. Wash and soak peelings in water for two days, changing water often to remove the bitter taste. Then boil to remove the bitter taste. Then boil the peelings until they become soft again.
7. Mix 6 cups of sugar in 3 cups of water. Boil the peelings in this solution for 15 minutes. Make another solution and soak the cooled peelings overnight.
8. Boil the peelings and sugar again the next day in the same solution.
9. Pack the peelings in sterilized jars, allowing air bubbles to escape.
10. Half seal and sterilized the jars for 30 minutes in boiling water.
11. Seal completely.

Making Mayonnaise (Cooked Method)

Ingredients

4 tablespoons white flour
1 tablespoon sugar
1 teaspoon sugar
1 cup water
1 piece egg
1 cup oil
½ cup lemon juice
¼ teaspoon citric acid (food grade)


Materials

Cooking stove and utensils
Sterilized jars


Procedure

1. Cook flour, sugar, salt, egg, and water together, stirring constantly until they become a thick mixture.
2. Cool the mixture then add oil and lemon juice alternately, stirring constantly.
3. Pour mixture into sterilized jars.
4. Keep jars in a refrigerated place.

Candied Kasuy

Ingredients

1½ cups kasut nuts, ground
15 tablespoons granulated sugar
1 piece eggyolk, well-beaten
9 tablespoons butter

Materials

Oven
Small paper cups
Barbecue brush
Cooking stove and utensils

Procedure

1. In a saucepan, toast kasuy nuts until light brown.
2. Add sugar and butter. Cook until mixture becomes thick.
3. Pour mixture in cups.
4. Brush the tops of the mixture with eggyolk.
5. Bake until done.

Banana Spread

Ingredients

100 grams ripe bananas
2 teaspoons margarine
4 tablespoons white sugar
¼ teaspoon gelatinized corn starch
¼ teasponn calamansi juice
sodium metabisulfite (0.02 % of ingredients’ total weight)


Materials

Cooking stoves and utensils
Double boiler
Sterilized bottles
Blender


Procedure
1. Wash and clean the bananas in running water.
2. Peel the bananas and cut into small pieces.
3. Blend fruits with equal amount of water containing sodium metabisulfite.
4. Strain the mixture through a nylon mesh to remove the banana seeds.
5. Add other ingredients to the mixture.
6. Cook over a double boiler, constantly stirring, until a thick consistency is reached and until the basic reading in double boiler shows 52ºC.
7. Pour banana spread into half-sealed bottles. Process in boiling water for 30 minutes.
8. Seal the bottles and store in a cool dry place.

BLACK SHOE POLISH

Ingredients:
4% carnauba wax
3% solubilized nigrosine base (oleate)
9% crude Montana wax
15% paraffin wax
50% turpentine
20% benzene


Materials:
Stove
Cooking utensils where temperature can be monitored (a food grade thermometer may be handy where said utensils are unavailable).
Small cans or molds


Procedure:
1. Melt carnauba wax at 900C stirring continuously.
2. Add nigrosine base and then Montana wax.
3. Add paraffin wax, allowing it to melt completely.
4. Reduce temperature to around 82-830C. Add turpentine little by little while constantly stirring mixture.
5. Add benzene. Lower temperature to 500C.
6. Pour mixture into cans and store.