Home Economics Class

Miss Echave

Miss Concepcion Echave
Miss Echave was our Home Economics teacher during our intermediate grades.
She is fondly remembered for teaching us to wash the soap.

Wash the soap, Miss Echave?” our young minds must have silently echoed in unison, “But isn’t soap already supposed to be clean?”

She must have been a mind reader, because she replied, “Yes, that’s right.  Wash the soap.”   She proceeded to explain that over time, soap accumulates dirt and grime.  You have to rinse the soap and rub off the dirt … in other words, wash it.

She also taught us that when you wash dishes, start with the cleanest ones first (such as drinking glasses), and work up to the dirtiest ones, which you should do last (such as pots and pans.)

Learning to sew a blouse with Miss Echave: Aida (extreme right) measures Alice’s sleeve in preparation for drawing a pattern for the blouse

We worked on many different projects during our H.E. classes: we embroidered, crocheted, made a straw bag, sewed a blouse, and made many crafts.  The school had a home economics room, but we hardly used it … except when we made some simple dishes.

The recipes below are the actual, unaltered recipes we received in class.

Polvoron

4 cups sifted cake flour
1 cup margarine or butter
1 ½ cups sugar
½ cup powdered milk
Japanese paper

  1. Sift dry ingredients
  2. Cream the margarine and sugar, then add the powdered milk.  Set aside.
  3. Toast the flour.
  4. Strain the toasted flour over the creamed mixture while still hot.
  5. Mold and wrap.

Yield = 60 pieces

Nougats de Casuy (candy)

1 cup granulated sugar
½ cup chopped casuy
1 tablespoon butter
cellophane wrappers cut without fringes

  1. Caramelize the sugar.
  2. Add the casuy and butter.
  3. Pour on a buttered slab and cut into 3 inches long and 1 inch wide pieces.
  4. Wrap in cellophane.

Yield = 20 pieces

Petit Fortunes

¾ cup chopped casuy
2 eggyolks
1 eggwhite
2 tablespoons flour
½ cup sugar
1/3 cup melter butter
2 tablespoons cream

  1. Mix the dry ingredients together and make a “well” in the center.
  2. Add the  eggyolks, cream, and butter.
  3. Mix well and lastly, add the well-beated egg white.
  4. Pour into paper cups and bake at 375° for about 15-20 minutes.
  5. Sprinkle with powdered sugar and decorate with cherry (optional).

Miss Vergara

The recipes that follow are from our high school H.E.  teacher, Miss Vergara.

Chicken Potato Salad

1 cup diced or shredded chicken
1 cup diced ham
1 cup diced pickles (sweet-mixed)
1 cup diced carrots
1 cup sugar beets (optional)
1 cup diced celery
2 cups diced vitsuelas
1 cup chopped onion
1 cup diced potatoes (boiled)
½ cup pickle juice or French dressing
salt, pepper, sugar, mayonnaise
Optional:  raisins, nuts

  1. Dice the vegetables, ham, chicken, pickles.
  2. Mix the first nine ingredients.
  3. Marinate in French dressing or pickle juice for 10 – 30 minutes.
    (Tip:  Stir in a pinch of salt and sugar into the pickle juice before marinating the salad ingredients.)
  4. Add the mayonnaise.
  5. Decorate with raisins and nuts.

Chicken Macaroni Salad

1 cup diced or shredded chicken
1 cup diced ham
1 cup diced pineapple
1 cup diced pickles
1 small can pimientos
1 chopped onion
2 – 3 packages of elbow macaroni, cooked
French dressing or pickle juice
Salt, pepper, sugar
Mayonnaise
Optional:  raisins, nuts

Follow the same procedure for Chicken Potato salad (above).

 

8 Replies to “Home Economics Class”

  1. I tried Miss Vergara’s Chicken Potato Salad and it is very delicious and at the same time very healthy! My husband almost finished the whole big bowl! I lacked some of the ingredients at home so I used canned green beans instead of abitsuelas, red beet instead of sugar beet, oven roasted sliced almonds for the nuts and no celery. I intentionally did not put raisins. I will use all the ingredients in the recipe next time. Thank you for sharing this wonderful recipe Miss Vergara! Added this to my family’s favorite recipes.

        1. I’ve used the potato and macaroni salad recipes before, and received compliments for the dishes.

          I followed the polvoron recipe to the letter the first time I made it outside of class. When I make polvoron now, however, I prefer to use less flour and more powdered milk. But the recipe is a great starting point.

  2. I remember the pansit in Stella Maris Cafeteria that was so delicious. I used to buy it during recess time They put the pansit in a small paper plate. The noodles were so thin and the flavor was so good. Does anybody know how they cook it in the olden days? I have never tasted that anymore and I wonder why.lol Please share the recipe. Thank you.

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