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47. HOW TO MAKE MELON FLAVORED CANDY Mga Sangkap: 2 tasang asukal ( puti ) ½ tasang asukal ( brown ) ½ tasang tubig 1 tasang melon ( crushed or mashed by use of blender ) ¼ kutsaritang asin mantika o margarine pangkulay Paraan ng Panggawa: 1. Pahiran ng mantika ang loob ng molde at isantabi 2. Paghaluin ang asukal na puti at pula, asin at tubig sa kawali/kaserola. 3. Initin sa mahinang apoy hanggang matunaw ang asukal. 4. hayaang kumulo hanggang ang temperature ay umabot ng 150 degrees celsius. Hwag hahaluin. 5. Alisin sa apoy at lagyan ng pangkulay, melon. Haluing mabuti. 6. Ibuhos sa nilangisang molde at hayaang tumigas. 7. Tanggalin ang kendi sa molde habang mainit pa at ingatang huwag magkadikit-dikit 8. Isa-isang balutin sa cellophane at ilagay sa plastic bag. · kapag nagpatak ka ng kendi sa bowl ng tubig at hindi ito natunaw, maaari na itong alisin sa apoy. 48. HOW TO MAKE HOME MADE TOMATO CATSUP Ingredients and Materials: Tomato acc. to pulp needed Vinegar ½ quart Sugar 4 cups Cinnamon (powdered) ½ teaspoon Pepper (powdered) ½ teaspoon Cloves (powdered) ½ teaspoon Allspice (powdered) ½ teaspoon (Allspice and the rest of the spices are wrapped in a small cloth bag). Enameled kettle Strainer (bamboo or copper wire) Sterilized bottles with tight caps Procedure: Cut into halves (crosswise) thoroughly washed ripe fleshy red tomatoes. Cut the pulp into convenient pieces and discard the seeds by straining. Then mix the juice with the pulp. Cook in an enameled kettle, stirring constantly until the peelings separate from the pulp. Remove from the fire. Strain the mixture, preferably with copperwire or bamboo strainer. To every 4 quarts of the strained pulp, add the rest of the ingredients. Boil the resulting mixture in an enameled kettle, stirring constantly to avoid scorching until the right consistency for catsup is reached. Pour the mixture into sterilized bottles and cover tightly. 49. HOW TO MAKE TOMATO PASTE Procedure: 1. Choose matured ripe and fresh tomatoes. 2. Blanch the tomatoes for 2 minutes, then dip in cold water to remove the outer skin. 3. Slice the pulp lengthwise to remove the seeds then boil for 10-15 minutes stirring constantly. 4. Strain the mixture through a coarse strainer. 5. Place the mixture in a container and boil in slow fire for 15 minutes. 6. For every kilo of the pulp mixture, add 1 tsp. salt. 7. Cook until desired consistency is reached. 8. Transfer to sterilized bottles and boil uncovered for 45 minutes. The water level of the container must be 2/3 full so as to avoid spilling into the bottles. 9. Close the bottles tightly and boil again for 35 minute. Cool and store in a dry place. |