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+
+*** START OF THE PROJECT GUTENBERG EBOOK 76573 ***
+
+
+
+
+
+  Recipes From
+  “THE ONLY PLACE IN PEKING”
+  The Nellie Wong Tea Shop
+  Peking
+  China
+
+Additional copies of this book for your friends may be had from my
+little store Twelve Hundred Twenty Six Amsterdam Avenue, or from my
+printer
+
+The American Rehabilitation Committee, Inc., Twenty Eight East Twenty
+First Street, New York City, New York.
+
+[Illustration: Nellie C. Wong]
+
+
+
+
+  Copyright,
+  Nineteen Hundred Twenty Seven,
+  by       Nellie C. Wong
+
+
+
+
+EXPLANATORY NOTES
+
+
+Soy bean sauce and ginger are universally used in China for seasoning.
+Soy bean sauce in many instances takes the place of salt.
+
+Mushrooms, water chestnuts and bamboo shoots are the distinctive
+vegetables used in many of the Chinese dishes.
+
+All of these supplies may be obtained in New York City at the Chinese
+Grocery, Quong Yuen Shing and Company, Thirty-Two Mott Street,
+Chinatown; The Cathay Tea Garden, One hundred Sixty-Four East
+Eighty-Sixth Street; Yoeng’s Restaurant, Broadway and Forty-Eighth
+Street or the College Inn, Broadway near One hundred Twenty-Fourth
+Street.
+
+Peanut oil, or lard are used in China for frying and cooking. Where the
+recipes call for “vegetable oil or lard” any shortening or drippings
+may be used, including Crisco, Best Foods Shortening Mazola and Wesson
+Oil.
+
+The ingredients noted in each recipe are enough to serve six portions.
+
+
+
+
+CONTENTS
+
+
+  TEA                         1
+
+  EGG-FLOWERS SOUP            2
+
+  CHINESE RICE                3
+
+  LEFT OVER RICE              3
+
+  SHRIMP STRAWS               4
+
+  SHRIMPS AND TOAST           5
+
+  SHRIMPS AND MUSHROOMS       6
+
+  FRIED SHRIMPS               7
+
+  SHRIMP CAKES                8
+
+  SWEET AND SOUR FISH         9
+
+  FISH BALLS                  10
+
+  PINEAPPLE FISH              11
+
+  PEI YU                      12
+
+  BROILED PORK                13
+
+  BEAN SPROUTS AND PORK       14
+
+  BEAN SPROUTS                15
+
+  SPRING ROLLS                16
+
+  CABBAGE ROLLS               17
+
+  MEAT CUSTARD                18
+
+  CORN AND WHITE MEAT OF
+  CHICKEN                     19
+
+  WALNUT CHICKEN              20
+
+  STUFFED MUSHROOMS           21
+
+  WANG SHIH                   22
+
+  STRING BEANS                23
+
+  ALMOND CHOW MEIN            24
+
+  SWEET POTATO BALLS          25
+
+  PRECIOUS PUDDING            26
+
+  SAUCE                       27
+
+
+
+
+TEA
+
+
+  1 teaspoon of tea leaves
+  6 cups of boiling water
+
+Scald out a crockery teapot. While it is warm put into it a teaspoonful
+of tea leaves. Pour on fresh boiling water. Steep from three to five
+minutes before serving.
+
+
+
+
+EGG-FLOWERS SOUP
+
+
+  1 quart chicken broth
+  ½ cup finely chopped water chestnuts
+  2 eggs
+  pepper and salt
+
+Pour half cupful of finely chopped water chestnuts into a quart of
+boiling chicken broth. Cook for about five minutes. Beat up two eggs,
+yolks and whites together. Pour egg into chicken broth and stir well
+and slowly until it forms small flowers. Add pepper and salt to taste.
+
+
+
+
+CHINESE RICE
+
+
+The proper way to cook rice is to wash the rice clean, add water,
+measuring one inch above the rice surface.
+
+Let it come to a boil, then turn the gas low, let the rice simmer until
+it is cooked dry. Do not open the lid during cooking. When the rice is
+correctly cooked, every grain stands by itself.
+
+
+
+
+LEFT OVER RICE
+
+
+Chop up some left-over meat, or ham or bacon, and an onion. Brown all
+together in a frying pan, with a little oil or fat. Add rice, fry all
+together again until rice and meat become brown.
+
+
+
+
+  This Recipe Awarded First Prize
+  The Women’s Exposition of Industrial Arts, New York City
+  Nineteen Hundred Twenty-Seven
+
+SHRIMP STRAWS
+
+
+  1 lb. fresh shelled shrimps
+  1 lb. white bread
+  whites of 3 eggs
+  ½ onion
+  ½ teaspoon salt
+  ⅛ teaspoon pepper
+  small piece fresh ginger
+
+Place shelled shrimps, onion and ginger in a chopper and chop very
+fine; remove from chopper into a large bowl, add the whites of three
+eggs, salt and pepper, then beat the ingredients until stiff. Now
+spread the mixture upon thinly sliced bread. Cut into strips about an
+inch wide and four inches long. Sprinkle browned bread crumbs upon the
+shrimp strips. Place in boiling deep vegetable oil or lard; as soon as
+the bread turns golden brown, remove straws from fat and place upon a
+piece of paper to drain off the oil.
+
+Shrimp straws should always be served hot and fresh.
+
+
+
+
+SHRIMPS AND TOAST
+
+
+  1 lb. small fresh shrimps, shelled
+  ½ lb. thinly sliced toast
+  ½ lb. water chestnuts
+  1 small piece of ginger
+  pepper, salt and soy bean sauce
+
+Toast sliced bread, butter and cut into small cubes. Fry shrimps in a
+red hot frying pan, use very little vegetable oil or lard to grease
+the pan; as soon as shrimps turn red remove from the pan. Fry water
+chestnuts, which have been boiled a little, and cut into cubes. Add
+shrimps and a little finely chopped ginger, season to taste with
+pepper, salt and soy bean sauce. Now add the cubes of toast to the
+cooked shrimps and stir well before serving.
+
+
+
+
+SHRIMPS AND MUSHROOMS
+
+
+  1 lb. fresh shelled shrimps
+  1 lb. fresh mushrooms
+  ¼ lb. bamboo shoots, sliced thin
+  Cornstarch
+  small piece ginger, pepper,
+  salt and soy bean sauce
+
+Fry shrimps in a red hot frying pan, which has been greased with a
+little vegetable oil or lard, until shrimps turn red. Place in a hot
+pan, which has been greased with vegetable oil or bacon fat, finely
+chopped ginger, mushrooms and bamboo shoots; fry until tender. Remove
+the cooked mushrooms and use drippings with cornstarch to make a medium
+gravy, season with pepper, salt, and soy bean sauce. Add shrimps,
+cooked mushrooms and bamboo shoots.
+
+
+
+
+FRIED SHRIMPS
+
+
+  1 lb. shelled fresh shrimps
+  3 eggs
+  ½ cup flour
+  ½ teaspoon salt
+  ⅛ teaspoon pepper
+  2 teaspoons soy bean sauce
+
+Beat up the three eggs, whites and yolks together, add flour, pepper,
+salt and soy bean sauce to season, lastly add the shrimps to the
+mixture. Dip out one shrimp at a time with a tablespoon, drop into a
+pan of deep boiling vegetable oil or lard; as soon as it turns brown
+take out of the fat and place on a piece of paper to drain. They are
+then ready to serve.
+
+
+
+
+SHRIMP CAKES
+
+
+  6 eggs
+  ¼ cup cooked shrimps, sliced fine
+  ⅛ cup onion, sliced fine
+  ⅛ cup mushrooms, sliced fine
+  ⅛ teaspoon salt
+  ⅛ teaspoon pepper
+  3 teaspoons soy bean sauce
+
+Beat six eggs, whites and yolks together, add the sliced onion and
+mushrooms, season to taste. Put a tablespoonful of the mixture into a
+red hot frying pan which has been greased over with vegetable oil or
+lard. Shrimp cakes are fried just the same as pancakes. Serve hot.
+
+
+
+
+SWEET AND SOUR FISH
+
+
+  1 large fish, well cleaned
+  1 cup pickled onions, cucumbers,
+    sliced thin
+  2 large fresh onions, sliced fine
+  1 cup cider vinegar
+  1 piece fresh ginger
+  2 bell peppers, red and green
+  2 tablespoons sugar
+  cornstarch
+
+Slice the fresh onions and peppers, soak three hours in hot cider
+vinegar which has been boiled with a little salt and sugar. After
+rubbing the fish with salt and black pepper, fry it in deep cooking oil
+or lard until fish skin is crisp and brown. When cooked enough remove
+from the deep fat and place on a large platter. Drain the onions and
+peppers. Use the same vinegar, pouring it into a frying pan which has
+been greased; let vinegar come to a boil, add sugar, salt, pepper, and
+Chinese soy bean sauce to taste. Then take up the ingredients spread
+them nicely over the fried fish, now add the pickled mixtures to the
+seasoned vinegar and let them come to a boil. Dip up the pickled
+vegetables and spread evenly on top of the fish. Make a medium gravy
+with a little cornstarch, using the same vinegar in which the pickled
+vegetables were cooked. Pour that rich gravy over whole fish and serve
+hot.
+
+
+
+
+FISH BALLS
+
+
+  1 lb. white fish meat
+  2 ounces of pork fat
+  1 piece ginger
+  1 small onion
+  1 teaspoon salt
+  ½ teaspoon pepper
+  3 teaspoons soy bean sauce
+
+Remove bones and skin from fish and chop fish, ginger and onion in a
+meat chopper until very fine. Take out and put into a large bowl. Beat
+whites of two eggs, add fish mixture, beat the entire mixture until
+light. Shape the ingredients into balls, with a spoon and knife, drop
+the balls in deep red hot fat; when brown remove from fat, place the
+balls on a paper to drain off the oil. Serve hot.
+
+
+
+
+PINEAPPLE FISH
+
+
+  1 lb. white fish
+  ½ can sliced pineapple
+  4 green peppers
+  ¼ lb. bamboo shoots
+  ⅛ cup white vinegar
+  2 teaspoons brown sugar
+  small piece of ginger
+  soy bean sauce
+  cornstarch
+
+Wash fish clean and dry with a towel. Slice it cross-wise. Dice the
+pineapple. Cut up the peppers and bamboo shoots into small pieces and
+fry in a red hot pan and add ginger. Add a quarter cup full of white
+vinegar, brown sugar, pepper and salt and soy bean sauce to taste. Add
+the fish to the mixture, stir well until cooked tender. Lastly add the
+diced pineapple, thicken the gravy with a little cornstarch. Serve hot.
+
+
+
+
+PEI YU[1]
+
+
+  1 lb. fresh white fish
+  4 large green peppers
+  4 onions
+  ½ lb. mushrooms
+  ½ lb. water chestnuts
+  ¼ lb. bamboo shoots
+  1 small piece of ginger
+  1 dessertspoon of cornstarch
+
+Wash fish (such as flounder or halibut) and dry it with a towel. Slice
+cross-wise. Cut onions, green peppers, water chestnuts, mushrooms and
+bamboo shoots into pieces. Grease a hot frying pan and fry all the
+sliced vegetables together in the pan until tender. Then add sliced
+fish. Stir the whole well, adding soy bean sauce, salt and pepper to
+taste. Thicken gravy with a little cornstarch.
+
+[1] (White Fish)
+
+
+
+
+BROILED PORK
+
+
+  1 lb. lean raw pork
+  6 tablespoons black soy bean sauce
+  2 tablespoons sugar
+  2 tablespoons salt
+  1 teaspoon pepper
+
+Cut meat into strips about two inches thick. Soak meat in mixture made
+of soy bean sauce, sugar, pepper and salt.
+
+String the strips of meat on a wire, broil over a glowing charcoal
+fire. If charcoal fire is not convenient, place strips of meat in a pan
+and broil under a gas flame slowly, until meat is well done and golden
+brown. Serve hot.
+
+
+
+
+BEAN SPROUTS AND PORK
+
+
+  1½ lb. bean sprouts
+  ½ lb. pork, sliced thin
+  1 small piece of ginger, chopped fine
+  4 teaspoons soy bean sauce
+  pepper and salt
+
+Fry sliced pork with ginger in a red hot pan, with a little oil, then
+add the soy bean sauce to the meat. Cook the pork until golden brown
+and add the bean sprouts. Cook sprouts slightly, not more than three
+minutes, season to taste and serve hot.
+
+
+
+
+BEAN SPROUTS
+
+
+  1 lb. bean sprouts
+  1 small piece of ginger
+  salt and pepper, soy bean sauce
+
+Wash bean sprouts clean. Chop the ginger very fine. Fry sprouts and
+ginger together in a hot frying pan which has been greased with lard or
+vegetable oil. Cook for five minutes, season with salt, pepper and soy
+bean sauce.
+
+
+
+
+SPRING ROLLS
+
+
+  4 large thin membranes from the
+    fat of lard
+  1 cup of cold ham, sliced fine
+  ¼ cup mushrooms, sliced fine
+  ¼ cup onions or celery, sliced fine
+  ⅛ cup bamboo shoots, sliced fine
+  4 teaspoons soy bean sauce
+  1 teaspoon salt
+  ⅛ teaspoon pepper
+
+Fry onions, bamboo shoots, mushrooms and ham in a frying pan with a
+little vegetable oil or lard, season the mixture with pepper and a dash
+of soy bean sauce. Remove ingredients from pan. Spread the mixtures
+evenly on each of the lard membranes. Roll them up as you would jelly
+rolls. Be sure to roll the mixtures together tightly. Drop each roll
+into the deep hot fat. As soon as a roll turns brown and crisp, remove
+it from the fat and drain off the oil on a piece of paper.
+
+The spring rolls should always be sliced slantwise and served hot.
+
+
+
+
+CABBAGE ROLLS
+
+
+  ½ lb. meat chopped fine
+  2 red peppers
+  1 onion
+  1 head of white cabbage
+  4 teaspoons soy bean sauce
+  pepper and salt
+
+Place meat, onion and peppers in a meat grinder and grind the mixture
+fine. Season to taste.
+
+Remove each leaf from the cabbage and wash and dry thoroughly. Take two
+tablespoons of the meat mixture and place on the cabbage leaf, shape it
+lengthwise and roll tight. Do the same thing with each leaf until all
+the meat mixture is used.
+
+Place the cabbage rolls in a steamer and steam for half an hour, or
+until well done. Serve while hot.
+
+
+
+
+MEAT CUSTARD
+
+
+  8 eggs
+  ⅓ cup water
+  ½ cup cooked meat, chopped fine
+  1 small square of butter
+  1 small piece of ginger
+  2 teaspoons soy bean sauce
+  pepper and salt
+
+Beat the eggs, add one-third cup of water, meat and ginger chopped
+fine. Beat all the ingredients well and add seasoning to taste. Pour
+the mixture into a large sized bowl or a deep platter. Bake the meat
+custard over a pan of water in a moderate oven as you would any egg
+custard. Bake until well done and serve hot.
+
+
+
+
+CORN AND WHITE MEAT OF CHICKEN
+
+
+  1 can sweet corn
+  1 cup strong chicken soup
+  ½ cup fine white meat of chicken
+  ¼ cup cooked ham, chopped fine
+  salt and pepper
+
+Cook the corn and white meat of chicken just to a boil, then add soup,
+stir the ingredients well, bring all to a boil and add seasoning. Pour
+the cooked mixture into a deep vegetable dish, sprinkle with fine
+chopped ham and serve hot.
+
+
+
+
+WALNUT CHICKEN
+
+
+  1 young chicken
+  ½ lb. walnut or almond meats
+  ⅓ lb. water chestnuts
+  10 large sized black mushrooms
+
+Fry nut meats in oven until slightly brown or crisp.
+
+Remove meat of chicken from bones and cut into small cubes and fry in
+hot pan with a little fat.
+
+Soak mushrooms in warm water and cut into cubes.
+
+Blanch and cut water chestnuts into cubes, then fry mushrooms and
+chestnuts in same manner as chicken.
+
+Add mushrooms and chestnuts to chicken, with a small piece of ginger
+chopped fine and a dash of soy bean sauce, pepper and salt to taste. To
+this mixture add the browned nut meats stirring the whole thing well.
+Serve hot.
+
+
+
+
+STUFFED MUSHROOMS
+
+
+  1 lb. mushrooms
+  ⅛ lb. chopped pork
+  ⅛ lb. chopped shrimps
+  3 egg whites
+  small piece ginger
+  pepper and salt
+  soy bean sauce
+
+Beat up the egg whites, add meat, shrimps, ginger, (chopped fine) and
+seasoning. Beat the ingredients well. Drop one dessert spoon of batter
+evenly on each mushroom. Place mushrooms on a large platter and steam
+mushrooms and meat mixture until well done. Serve hot.
+
+
+
+
+WANG SHIH[2]
+
+
+  8 nice large tomatoes
+  4 eggs
+  1 teaspoon sugar
+
+Remove the skins (and seeds too, if you have great patience) from the
+tomatoes and put in a granite pan. Cook until water is evaporated. Add
+sugar, pepper and salt, and eggs well beaten and slightly cooked. Add
+soy bean sauce and serve hot.
+
+[2] (Tomato and Eggs).
+
+
+
+
+STRING BEANS
+
+
+  1 lb. string beans
+  ½ lb. chopped meat
+  2 teaspoons black soy bean sauce
+  salt and pepper
+
+Remove strings from beans, break up into one and one-half inch lengths.
+Wash clean. Put just enough water to cover. Bring it to a boil and pour
+off the water.
+
+Fry the chopped meat in red hot pan, previously greased with fat. Add
+cooked beans to the meat. Cook mixture until meat and beans are tender.
+
+
+
+
+ALMOND CHOW MEIN
+
+
+  1 lb. noodles
+  ¼ lb. mushrooms
+  ¼ lb. bamboo shoots
+  ¼ lb. water chestnuts
+  ⅛ cup thinly sliced chicken meat
+  ⅛ cup thinly sliced cooked ham
+  2 fried eggs
+  ½ cup roasted almonds
+
+Drop the raw noodles into a pot of boiling water. Add a little salt and
+boil for five minutes. Drain and let cold water run over it. Dry for
+half an hour or until thoroughly dry. Drop into deep fat as you would
+doughnuts. Take out quickly and drain off the fat on brown paper. Take
+a clean frying pan, grease it and fry the mushrooms, bamboo shoots, and
+water chestnuts until they are cooked tender. Season them with salt,
+pepper, soy bean sauce and ginger to taste. Remove vegetables from pan
+and fry noodles in the same grease. Take a large platter, make a layer
+of noodles, a layer of vegetables and a layer of chicken and ham. Beat
+up two eggs and fry in greased pan. Slice very fine and spread on top
+of chicken and ham. Sprinkle on the almonds and trim with parsley if
+desired.
+
+ (Chinese noodles may be obtained at Thirty-two Mott Street, Chinatown,
+ New York City.)
+
+
+
+
+SWEET POTATO BALLS
+
+
+  ½ lb. cocoanut grated fine
+  1 cup chopped almonds
+  2 teaspoons butter
+  1 cup sugar
+  ½ lb. mashed sweet potato
+  1 lb. Chinese rice flour
+
+Mix shredded cocoanut and chopped nuts with sugar and butter; steam
+until butter melts.
+
+Make the mashed sweet potatoes and rice flour into a paste. Roll out
+thin on board and cut in small circles.
+
+Fill with cocoanut filling and shape into small balls. Fry in deep fat
+until golden brown and drain on brown paper.
+
+
+
+
+PRECIOUS PUDDING
+
+
+  1½ cups rice
+   ½ cup barley
+   ⅛ cup candied lotus seeds
+   ⅛ cup almonds
+   ⅛ cup seedless raisins
+   ⅛ cup fresh peanuts
+   ⅛ cup large candied cherries
+   8 strips of citron sliced very thin
+  1½ cups sugar
+
+Cook rice and barley together in about one quart of water.
+
+Take a very large deep bowl or mold that has plenty of surface; arrange
+the eight precious fruits and nuts in some kind of pretty design at
+the bottom of the bowl. Now pour the rice and barley, which have been
+drained, into the bowl, and steam for at least an hour, until well
+cooked.
+
+Turn out with design on top and serve with sauce.
+
+
+
+
+SAUCE
+
+
+  1½ cups sugar
+   ½ cup water, seasoned with lemon
+
+Cook sugar and water until a thread spins and add lemon juice to taste.
+
+
+
+
+  Transcriber's Notes:
+
+  Italics are shown thus: _sloping_.
+
+  Variations in spelling and hyphenation are retained.
+
+  Perceived typographical errors have been changed.
+
+
+
+*** END OF THE PROJECT GUTENBERG EBOOK 76573 ***
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+<body>
+<div style='text-align:center'>*** START OF THE PROJECT GUTENBERG EBOOK 76573 ***</div>
+
+<div class="figcenter">
+<img src="images/cover.jpg" alt="">
+</div>
+
+
+<h1>Chinese Recipes<br>
+by<br>
+Nellie C. Wong</h1>
+
+<div class="figcenter">
+<img src="images/fig1.jpg" alt="interior">
+</div>
+
+<p class="sp large p2">
+Recipes<br>
+From<br>
+“THE ONLY PLACE IN PEKING”<br>
+The Nellie Wong Tea Shop<br>
+Peking<br>
+China
+</p>
+
+<p class="large p2">Additional copies of this book for
+your friends may be had from my
+little store Twelve Hundred Twenty
+Six Amsterdam Avenue, or from my
+printer</p>
+
+<p class="large">The American Rehabilitation Committee,
+Inc., Twenty Eight East
+Twenty First Street, New York
+City, New York.</p>
+
+<div class="figcenter">
+<img src="images/fig2.jpg" alt="sig">
+<p class="caption">Nellie C. Wong</p>
+</div>
+
+
+<hr class="full x-ebookmaker-drop">
+
+
+<div class="chapter">
+
+<p class="sp xlarge">
+Copyright,<br>
+Nineteen Hundred Twenty Seven,<br>
+by       <span class="pad">Nellie C. Wong</span>
+</p>
+</div>
+
+
+<hr class="full x-ebookmaker-drop">
+
+<div class="chapter">
+<h2>EXPLANATORY NOTES</h2>
+</div>
+
+
+<p class="large">Soy bean sauce and ginger are universally
+used in China for seasoning.
+Soy bean sauce in many instances
+takes the place of salt.</p>
+
+<p class="large">Mushrooms, water chestnuts and
+bamboo shoots are the distinctive
+vegetables used in many of the
+Chinese dishes.</p>
+
+<p class="large">All of these supplies may be obtained
+in New York City at the
+Chinese Grocery, Quong Yuen Shing
+and Company, Thirty-Two Mott
+Street, Chinatown; The Cathay Tea
+Garden, One hundred Sixty-Four East
+Eighty-Sixth Street; Yoeng’s Restaurant,
+Broadway and Forty-Eighth
+Street or the College Inn, Broadway
+near One hundred Twenty-Fourth
+Street.</p>
+
+<p class="large">Peanut oil, or lard are used in China
+for frying and cooking. Where the
+recipes call for “vegetable oil or lard”
+any shortening or drippings may be
+used, including Crisco, Best Foods
+Shortening Mazola and Wesson Oil.</p>
+
+<p class="large">The ingredients noted in each recipe
+are enough to serve six portions.</p>
+
+
+<hr class="full x-ebookmaker-drop">
+
+<div class="chapter">
+<p class="ph2">CONTENTS</p>
+</div>
+
+
+<table class="large">
+
+<tr>
+  <td class="tdl">TEA</td>
+  <td class="tdr"><a href="#c1">1</a></td></tr>
+
+<tr>
+  <td class="tdl">EGG-FLOWERS SOUP</td>
+  <td class="tdr"><a href="#c2">2</a></td></tr>
+
+<tr>
+  <td class="tdl">CHINESE RICE</td>
+  <td class="tdr"><a href="#c3">3</a></td></tr>
+
+<tr>
+  <td class="tdl">LEFT OVER RICE</td>
+  <td class="tdr"><a href="#c4">3</a></td></tr>
+
+<tr>
+  <td class="tdl">SHRIMP STRAWS</td>
+  <td class="tdr"><a href="#c5">4</a></td></tr>
+
+<tr>
+  <td class="tdl">SHRIMPS AND TOAST</td>
+  <td class="tdr"><a href="#c6">5</a></td></tr>
+
+<tr>
+  <td class="tdl">SHRIMPS AND MUSHROOMS</td>
+  <td class="tdr"><span class="pad2"><a href="#c7">6</a></span></td></tr>
+
+<tr>
+  <td class="tdl">FRIED SHRIMPS</td>
+  <td class="tdr"><a href="#c8">7</a></td></tr>
+
+<tr>
+  <td class="tdl">SHRIMP CAKES</td>
+  <td class="tdr"><a href="#c9">8</a></td></tr>
+
+<tr>
+  <td class="tdl">SWEET AND SOUR FISH</td>
+  <td class="tdr"><a href="#c10">9</a></td></tr>
+
+<tr>
+  <td class="tdl">FISH BALLS</td>
+  <td class="tdr"><a href="#c11">10</a></td></tr>
+
+<tr>
+  <td class="tdl">PINEAPPLE FISH</td>
+  <td class="tdr"><a href="#c12">11</a></td></tr>
+
+<tr>
+  <td class="tdl">PEI YU</td>
+  <td class="tdr"><a href="#c13">12</a></td></tr>
+
+<tr>
+  <td class="tdl">BROILED PORK</td>
+  <td class="tdr"><a href="#c14">13</a></td></tr>
+
+<tr>
+  <td class="tdl">BEAN SPROUTS AND PORK</td>
+  <td class="tdr"><a href="#c15">14</a></td></tr>
+
+<tr>
+  <td class="tdl">BEAN SPROUTS</td>
+  <td class="tdr"><a href="#c16">15</a></td></tr>
+
+<tr>
+  <td class="tdl">SPRING ROLLS</td>
+  <td class="tdr"><a href="#c17">16</a></td></tr>
+
+<tr>
+  <td class="tdl">CABBAGE ROLLS</td>
+  <td class="tdr"><a href="#c18">17</a></td></tr>
+
+<tr>
+  <td class="tdl">MEAT CUSTARD</td>
+  <td class="tdr"><a href="#c19">18</a></td></tr>
+
+<tr>
+  <td class="tdl">CORN AND WHITE MEAT OF<br>
+CHICKEN</td>
+  <td class="tdrb"><a href="#c20">19</a></td></tr>
+
+<tr>
+  <td class="tdl">WALNUT CHICKEN</td>
+  <td class="tdr"><a href="#c21">20</a></td></tr>
+
+<tr>
+  <td class="tdl">STUFFED MUSHROOMS</td>
+  <td class="tdr"><a href="#c22">21</a></td></tr>
+
+<tr>
+  <td class="tdl">WANG SHIH</td>
+  <td class="tdr"><a href="#c23">22</a></td></tr>
+
+<tr>
+  <td class="tdl">STRING BEANS</td>
+  <td class="tdr"><a href="#c24">23</a></td></tr>
+
+<tr>
+  <td class="tdl">ALMOND CHOW MEIN</td>
+  <td class="tdr"><a href="#c25">24</a></td></tr>
+
+<tr>
+  <td class="tdl">SWEET POTATO BALLS</td>
+  <td class="tdr"><a href="#c26">25</a></td></tr>
+
+<tr>
+  <td class="tdl">PRECIOUS PUDDING</td>
+  <td class="tdr"><a href="#c27">26</a></td></tr>
+
+<tr>
+  <td class="tdl">SAUCE</td>
+  <td class="tdr"><a href="#c28">27</a></td></tr>
+
+
+
+</table>
+
+<hr class="full x-ebookmaker-drop">
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_1">[Pg 1]</span></p>
+
+<h2 class="nobreak" id="c1">TEA</h2>
+</div>
+
+
+<p>
+1 teaspoon of tea leaves<br>
+6 cups of boiling water
+</p>
+
+<p class="large">Scald out a crockery teapot. While
+it is warm put into it a teaspoonful
+of tea leaves. Pour on fresh boiling
+water. Steep from three to five minutes
+before serving.</p>
+<hr class="r5 x-ebookmaker-drop">
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_2">[Pg 2]</span></p>
+
+<h2 class="nobreak" id="c2">EGG-FLOWERS SOUP</h2>
+</div>
+
+
+<p>
+1 quart chicken broth<br>
+½ cup finely chopped water chestnuts<br>
+2 eggs<br>
+pepper and salt<br>
+</p>
+
+<p class="large">Pour half cupful of finely chopped
+water chestnuts into a quart of boiling
+chicken broth. Cook for about
+five minutes. Beat up two eggs, yolks
+and whites together. Pour egg into
+chicken broth and stir well and slowly
+until it forms small flowers. Add pepper
+and salt to taste.</p>
+<hr class="r5 x-ebookmaker-drop">
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_3">[Pg 3]</span></p>
+
+<h2 class="nobreak" id="c3">CHINESE RICE</h2>
+</div>
+
+
+<p class="large">The proper way to cook rice is to
+wash the rice clean, add water, measuring
+one inch above the rice surface.</p>
+
+<p class="large">Let it come to a boil, then turn the
+gas low, let the rice simmer until it is
+cooked dry. Do not open the lid during
+cooking. When the rice is correctly
+cooked, every grain stands by
+itself.</p>
+
+
+<hr class="r5 x-ebookmaker-drop">
+
+<div class="chapter">
+<h2 class="nobreak" id="c4">LEFT OVER RICE</h2>
+</div>
+
+
+<p class="large">Chop up some left-over meat, or
+ham or bacon, and an onion. Brown
+all together in a frying pan, with a
+little oil or fat. Add rice, fry all together
+again until rice and meat become
+brown.</p>
+
+<p><span class="pagenum" id="Page_4">[Pg 4]</span></p>
+<hr class="r5 x-ebookmaker-drop">
+
+
+<div class="chapter">
+<p class="less" id="c5">
+This Recipe Awarded First Prize<br>
+The Women’s Exposition of Industrial Arts, New York City<br>
+Nineteen Hundred Twenty-Seven<br>
+</p>
+</div>
+
+<h2>SHRIMP STRAWS</h2>
+
+
+<p>
+1 lb. fresh shelled shrimps<br>
+1 lb. white bread<br>
+whites of 3 eggs<br>
+½ onion<br>
+½ teaspoon salt<br>
+⅛ teaspoon pepper<br>
+small piece fresh ginger<br>
+</p>
+
+<p class="large">Place shelled shrimps, onion and
+ginger in a chopper and chop very
+fine; remove from chopper into a large
+bowl, add the whites of three eggs,
+salt and pepper, then beat the ingredients
+until stiff. Now spread the mixture
+upon thinly sliced bread. Cut
+into strips about an inch wide and
+four inches long. Sprinkle browned
+bread crumbs upon the shrimp strips.
+Place in boiling deep vegetable oil or
+lard; as soon as the bread turns golden
+brown, remove straws from fat and
+place upon a piece of paper to drain
+off the oil.</p>
+
+<p class="large">Shrimp straws should always be
+served hot and fresh.</p>
+<hr class="r5 x-ebookmaker-drop">
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_5">[Pg 5]</span></p>
+
+<h2 class="nobreak" id="c6">SHRIMPS AND TOAST</h2>
+</div>
+
+
+<p>
+1 lb. small fresh shrimps, shelled<br>
+½ lb. thinly sliced toast<br>
+½ lb. water chestnuts<br>
+1 small piece of ginger<br>
+pepper, salt and soy bean sauce<br>
+</p>
+
+<p class="large">Toast sliced bread, butter and cut
+into small cubes. Fry shrimps in a
+red hot frying pan, use very little
+vegetable oil or lard to grease the pan;
+as soon as shrimps turn red remove
+from the pan. Fry water chestnuts,
+which have been boiled a little, and
+cut into cubes. Add shrimps and a
+little finely chopped ginger, season to
+taste with pepper, salt and soy bean
+sauce. Now add the cubes of toast to
+the cooked shrimps and stir well before
+serving.</p>
+<hr class="r5 x-ebookmaker-drop">
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_6">[Pg 6]</span></p>
+
+<h2 class="nobreak" id="c7">SHRIMPS AND MUSHROOMS</h2>
+</div>
+
+
+<p>
+1 lb. fresh shelled shrimps<br>
+1 lb. fresh mushrooms<br>
+¼ lb. bamboo shoots, sliced thin<br>
+Cornstarch<br>
+small piece ginger, pepper,<br>
+salt and soy bean sauce<br>
+</p>
+
+<p class="large">Fry shrimps in a red hot frying pan,
+which has been greased with a little
+vegetable oil or lard, until shrimps
+turn red. Place in a hot pan, which
+has been greased with vegetable oil or
+bacon fat, finely chopped ginger,
+mushrooms and bamboo shoots; fry
+until tender. Remove the cooked
+mushrooms and use drippings with
+cornstarch to make a medium gravy,
+season with pepper, salt, and soy
+bean sauce. Add shrimps, cooked
+mushrooms and bamboo shoots.</p>
+<hr class="r5 x-ebookmaker-drop">
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_7">[Pg 7]</span></p>
+
+<h2 class="nobreak" id="c8">FRIED SHRIMPS</h2>
+</div>
+
+
+<p>
+1 lb. shelled fresh shrimps<br>
+3 eggs<br>
+½ cup flour<br>
+½ teaspoon salt<br>
+⅛ teaspoon pepper<br>
+2 teaspoons soy bean sauce<br>
+</p>
+
+<p class="large">Beat up the three eggs, whites and
+yolks together, add flour, pepper, salt
+and soy bean sauce to season, lastly
+add the shrimps to the mixture. Dip
+out one shrimp at a time with a tablespoon,
+drop into a pan of deep boiling
+vegetable oil or lard; as soon as it
+turns brown take out of the fat and
+place on a piece of paper to drain.
+They are then ready to serve.</p>
+<hr class="r5 x-ebookmaker-drop">
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_8">[Pg 8]</span></p>
+
+<h2 class="nobreak" id="c9">SHRIMP CAKES</h2>
+</div>
+
+
+<p>
+6 eggs<br>
+¼ cup cooked shrimps, sliced fine<br>
+⅛ cup onion, sliced fine<br>
+⅛ cup mushrooms, sliced fine<br>
+⅛ teaspoon salt<br>
+⅛ teaspoon pepper<br>
+3 teaspoons soy bean sauce<br>
+</p>
+
+<p class="large">Beat six eggs, whites and yolks together,
+add the sliced onion and mushrooms,
+season to taste. Put a tablespoonful
+of the mixture into a red hot
+frying pan which has been greased
+over with vegetable oil or lard.
+Shrimp cakes are fried just the same
+<span class="pagenum" id="Page_9">[Pg 9]</span>as pancakes. Serve hot.</p>
+
+
+<hr class="r5 x-ebookmaker-drop">
+
+<div class="chapter">
+<h2 class="nobreak" id="c10">SWEET AND SOUR FISH</h2>
+</div>
+
+
+<p>
+1 large fish, well cleaned<br>
+1 cup pickled onions, cucumbers,<br>
+sliced thin<br>
+2 large fresh onions, sliced fine<br>
+1 cup cider vinegar<br>
+1 piece fresh ginger<br>
+2 bell peppers, red and green<br>
+2 tablespoons sugar<br>
+cornstarch<br>
+</p>
+
+<p class="large">Slice the fresh onions and peppers,
+soak three hours in hot cider vinegar
+which has been boiled with a little salt
+and sugar. After rubbing the fish with
+salt and black pepper, fry it in deep
+cooking oil or lard until fish skin is
+crisp and brown. When cooked
+enough remove from the deep fat and
+place on a large platter. Drain the
+onions and peppers. Use the same
+vinegar, pouring it into a frying pan
+which has been greased; let vinegar
+come to a boil, add sugar, salt, pepper,
+and Chinese soy bean sauce to taste.
+Then take up the ingredients spread
+them nicely over the fried fish, now
+add the pickled mixtures to the seasoned
+vinegar and let them come to a
+boil. Dip up the pickled vegetables
+and spread evenly on top of the fish.
+Make a medium gravy with a little
+cornstarch, using the same vinegar in
+which the pickled vegetables were
+cooked. Pour that rich gravy over
+whole fish and serve hot.</p>
+<hr class="r5 x-ebookmaker-drop">
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_10">[Pg 10]</span></p>
+
+<h2 class="nobreak" id="c11">FISH BALLS</h2>
+</div>
+
+
+<p>
+1 lb. white fish meat<br>
+2 ounces of pork fat<br>
+1 piece ginger<br>
+1 small onion<br>
+1 teaspoon salt<br>
+½ teaspoon pepper<br>
+3 teaspoons soy bean sauce<br>
+</p>
+
+<p class="large">Remove bones and skin from fish
+and chop fish, ginger and onion in a
+meat chopper until very fine. Take
+out and put into a large bowl. Beat
+whites of two eggs, add fish mixture,
+beat the entire mixture until light.
+Shape the ingredients into balls, with
+a spoon and knife, drop the balls in
+deep red hot fat; when brown remove
+from fat, place the balls on a paper to
+drain off the oil. Serve hot.</p>
+<hr class="r5 x-ebookmaker-drop">
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_11">[Pg 11]</span></p>
+
+<h2 class="nobreak" id="c12">PINEAPPLE FISH</h2>
+</div>
+
+
+<p>
+1 lb. white fish<br>
+½ can sliced pineapple<br>
+4 green peppers<br>
+¼ lb. bamboo shoots<br>
+⅛ cup white vinegar<br>
+2 teaspoons brown sugar<br>
+small piece of ginger<br>
+soy bean sauce<br>
+cornstarch<br>
+</p>
+
+<p class="large">Wash fish clean and dry with a
+towel. Slice it cross-wise. Dice the
+pineapple. Cut up the peppers and
+bamboo shoots into small pieces and
+fry in a red hot pan and add ginger.
+Add a quarter cup full of white vinegar,
+brown sugar, pepper and salt and
+soy bean sauce to taste. Add the fish
+to the mixture, stir well until cooked
+tender. Lastly add the diced pineapple,
+thicken the gravy with a little
+cornstarch. Serve hot.</p>
+<hr class="r5 x-ebookmaker-drop">
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_12">[Pg 12]</span></p>
+
+<h2 class="nobreak" id="c13">PEI YU<a id="FNanchor_1" href="#Footnote_1" class="fnanchor">[1]</a></h2>
+</div>
+
+
+<p>
+1 lb. fresh white fish<br>
+4 large green peppers<br>
+4 onions<br>
+½ lb. mushrooms<br>
+½ lb. water chestnuts<br>
+¼ lb. bamboo shoots<br>
+1 small piece of ginger<br>
+1 dessertspoon of cornstarch<br>
+</p>
+
+<p class="large">Wash fish (such as flounder or halibut)
+and dry it with a towel. Slice
+cross-wise. Cut onions, green peppers,
+water chestnuts, mushrooms
+and bamboo shoots into pieces. Grease
+a hot frying pan and fry all the sliced
+vegetables together in the pan until
+tender. Then add sliced fish. Stir the
+whole well, adding soy bean sauce,
+salt and pepper to taste. Thicken
+gravy with a little cornstarch.</p>
+
+<div class="footnote">
+
+<p><a id="Footnote_1" href="#FNanchor_1" class="label">[1]</a> (White Fish)</p>
+
+</div>
+<hr class="r5 x-ebookmaker-drop">
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_13">[Pg 13]</span></p>
+
+<h2 class="nobreak" id="c14">BROILED PORK</h2>
+</div>
+
+
+<p>
+1 lb. lean raw pork<br>
+6 tablespoons black soy bean sauce<br>
+2 tablespoons sugar<br>
+2 tablespoons salt<br>
+1 teaspoon pepper<br>
+</p>
+
+<p class="large">Cut meat into strips about two
+inches thick. Soak meat in mixture
+made of soy bean sauce, sugar, pepper
+and salt.</p>
+
+<p class="large">String the strips of meat on a wire,
+broil over a glowing charcoal fire. If
+charcoal fire is not convenient, place
+strips of meat in a pan and broil under
+a gas flame slowly, until meat is well
+done and golden brown. Serve hot.</p>
+<hr class="r5 x-ebookmaker-drop">
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_14">[Pg 14]</span></p>
+
+<h2 class="nobreak" id="c15">BEAN SPROUTS AND PORK</h2>
+</div>
+
+
+<p>
+1½ lb. bean sprouts<br>
+½ lb. pork, sliced thin<br>
+1 small piece of ginger, chopped fine<br>
+4 teaspoons soy bean sauce<br>
+pepper and salt<br>
+</p>
+
+<p class="large">Fry sliced pork with ginger in a red
+hot pan, with a little oil, then add the
+soy bean sauce to the meat. Cook the
+pork until golden brown and add the
+bean sprouts. Cook sprouts slightly,
+not more than three minutes, season
+to taste and serve hot.</p>
+<hr class="r5 x-ebookmaker-drop">
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_15">[Pg 15]</span></p>
+
+<h2 class="nobreak" id="c16">BEAN SPROUTS</h2>
+</div>
+
+
+<p>
+1 lb. bean sprouts<br>
+1 small piece of ginger<br>
+salt and pepper, soy bean sauce<br>
+</p>
+
+<p class="large">Wash bean sprouts clean. Chop the
+ginger very fine. Fry sprouts and
+ginger together in a hot frying pan
+which has been greased with lard or
+vegetable oil. Cook for five minutes,
+season with salt, pepper and soy bean
+sauce.</p>
+<hr class="r5 x-ebookmaker-drop">
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_16">[Pg 16]</span></p>
+
+<h2 class="nobreak" id="c17">SPRING ROLLS</h2>
+</div>
+
+
+<p>
+4 large thin membranes from the<br>
+fat of lard<br>
+1 cup of cold ham, sliced fine<br>
+¼ cup mushrooms, sliced fine<br>
+¼ cup onions or celery, sliced fine<br>
+⅛ cup bamboo shoots, sliced fine<br>
+4 teaspoons soy bean sauce<br>
+1 teaspoon salt<br>
+⅛ teaspoon pepper<br>
+</p>
+
+<p class="large">Fry onions, bamboo shoots, mushrooms
+and ham in a frying pan with a
+little vegetable oil or lard, season the
+mixture with pepper and a dash of soy
+bean sauce. Remove ingredients from
+pan. Spread the mixtures evenly on
+each of the lard membranes. Roll
+them up as you would jelly rolls. Be
+sure to roll the mixtures together
+tightly. Drop each roll into the deep
+hot fat. As soon as a roll turns brown
+and crisp, remove it from the fat and
+drain off the oil on a piece of paper.</p>
+
+<p class="large">The spring rolls should always be
+sliced slantwise and served hot.</p>
+<hr class="r5 x-ebookmaker-drop">
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_17">[Pg 17]</span></p>
+
+<h2 class="nobreak" id="c18">CABBAGE ROLLS</h2>
+</div>
+
+
+<p>
+½ lb. meat chopped fine<br>
+2 red peppers<br>
+1 onion<br>
+1 head of white cabbage<br>
+4 teaspoons soy bean sauce<br>
+pepper and salt<br>
+</p>
+
+<p class="large">Place meat, onion and peppers in a
+meat grinder and grind the mixture
+fine. Season to taste.</p>
+
+<p class="large">Remove each leaf from the cabbage
+and wash and dry thoroughly. Take
+two tablespoons of the meat mixture
+and place on the cabbage leaf, shape it
+lengthwise and roll tight. Do the same
+thing with each leaf until all the meat
+mixture is used.</p>
+
+<p class="large">Place the cabbage rolls in a steamer
+and steam for half an hour, or until
+well done. Serve while hot.</p>
+<hr class="r5 x-ebookmaker-drop">
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_18">[Pg 18]</span></p>
+
+<h2 class="nobreak" id="c19">MEAT CUSTARD</h2>
+</div>
+
+
+<p>
+8 eggs<br>
+⅓ cup water<br>
+½ cup cooked meat, chopped fine<br>
+1 small square of butter<br>
+1 small piece of ginger<br>
+2 teaspoons soy bean sauce<br>
+pepper and salt<br>
+</p>
+
+<p class="large">Beat the eggs, add one-third cup of
+water, meat and ginger chopped fine.
+Beat all the ingredients well and add
+seasoning to taste. Pour the mixture
+into a large sized bowl or a deep platter.
+Bake the meat custard over a pan
+of water in a moderate oven as you
+would any egg custard. Bake until
+well done and serve hot.</p>
+<hr class="r5 x-ebookmaker-drop">
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_19">[Pg 19]</span></p>
+
+<h2 class="nobreak" id="c20">CORN AND WHITE MEAT OF<br>
+CHICKEN</h2>
+</div>
+
+
+<p>
+1 can sweet corn<br>
+1 cup strong chicken soup<br>
+½ cup fine white meat of chicken<br>
+¼ cup cooked ham, chopped fine<br>
+salt and pepper<br>
+</p>
+
+<p class="large">Cook the corn and white meat of
+chicken just to a boil, then add soup,
+stir the ingredients well, bring all to
+a boil and add seasoning. Pour the
+cooked mixture into a deep vegetable
+dish, sprinkle with fine chopped ham
+and serve hot.</p>
+<hr class="r5 x-ebookmaker-drop">
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_20">[Pg 20]</span></p>
+
+<h2 class="nobreak" id="c21">WALNUT CHICKEN</h2>
+</div>
+
+
+<p>
+1 young chicken<br>
+½ lb. walnut or almond meats<br>
+⅓ lb. water chestnuts<br>
+10 large sized black mushrooms<br>
+</p>
+
+<p class="large">Fry nut meats in oven until slightly
+brown or crisp.</p>
+
+<p class="large">Remove meat of chicken from bones
+and cut into small cubes and fry in hot
+pan with a little fat.</p>
+
+<p class="large">Soak mushrooms in warm water
+and cut into cubes.</p>
+
+<p class="large">Blanch and cut water chestnuts into
+cubes, then fry mushrooms and chestnuts
+in same manner as chicken.</p>
+
+<p class="large">Add mushrooms and chestnuts to
+chicken, with a small piece of ginger
+chopped fine and a dash of soy bean
+sauce, pepper and salt to taste. To this
+mixture add the browned nut meats
+stirring the whole thing well. Serve
+hot.</p>
+<hr class="r5 x-ebookmaker-drop">
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_21">[Pg 21]</span></p>
+
+<h2 class="nobreak" id="c22">STUFFED MUSHROOMS</h2>
+</div>
+
+
+<p>
+1 lb. mushrooms<br>
+⅛ lb. chopped pork<br>
+⅛ lb. chopped shrimps<br>
+3 egg whites<br>
+small piece ginger<br>
+pepper and salt<br>
+soy bean sauce<br>
+</p>
+
+<p class="large">Beat up the egg whites, add meat,
+shrimps, ginger, (chopped fine) and
+seasoning. Beat the ingredients well.
+Drop one dessert spoon of batter evenly
+on each mushroom. Place mushrooms
+on a large platter and steam
+mushrooms and meat mixture until
+well done. Serve hot.</p>
+<hr class="r5 x-ebookmaker-drop">
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_22">[Pg 22]</span></p>
+
+<h2 class="nobreak" id="c23">WANG SHIH<a id="FNanchor_2" href="#Footnote_2" class="fnanchor">[2]</a></h2>
+</div>
+
+
+<p>
+8 nice large tomatoes<br>
+4 eggs<br>
+1 teaspoon sugar<br>
+</p>
+
+<p class="large">Remove the skins (and seeds too, if
+you have great patience) from the
+tomatoes and put in a granite pan.
+Cook until water is evaporated. Add
+sugar, pepper and salt, and eggs well
+beaten and slightly cooked. Add soy
+bean sauce and serve hot.</p>
+
+<div class="footnote">
+
+<p><a id="Footnote_2" href="#FNanchor_2" class="label">[2]</a> (Tomato and Eggs).</p>
+
+</div>
+<hr class="r5 x-ebookmaker-drop">
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_23">[Pg 23]</span></p>
+
+<h2 class="nobreak" id="c24">STRING BEANS</h2>
+</div>
+
+
+<p>
+1 lb. string beans<br>
+½ lb. chopped meat<br>
+2 teaspoons black soy bean sauce<br>
+salt and pepper<br>
+</p>
+
+<p class="large">Remove strings from beans, break
+up into one and one-half inch lengths.
+Wash clean. Put just enough water
+to cover. Bring it to a boil and pour
+off the water.</p>
+
+<p class="large">Fry the chopped meat in red hot
+pan, previously greased with fat. Add
+cooked beans to the meat. Cook mixture
+until meat and beans are tender.</p>
+<hr class="r5 x-ebookmaker-drop">
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_24">[Pg 24]</span></p>
+
+<h2 class="nobreak" id="c25">ALMOND CHOW MEIN</h2>
+</div>
+
+
+<p>
+1 lb. noodles<br>
+¼ lb. mushrooms<br>
+¼ lb. bamboo shoots<br>
+¼ lb. water chestnuts<br>
+⅛ cup thinly sliced chicken meat<br>
+⅛ cup thinly sliced cooked ham<br>
+2 fried eggs<br>
+½ cup roasted almonds<br>
+</p>
+
+<p class="large">Drop the raw noodles into a pot of
+boiling water. Add a little salt and
+boil for five minutes. Drain and let
+cold water run over it. Dry for half an
+hour or until thoroughly dry. Drop into
+deep fat as you would doughnuts.
+Take out quickly and drain off the fat
+on brown paper. Take a clean frying
+pan, grease it and fry the mushrooms,
+bamboo shoots, and water chestnuts
+until they are cooked tender. Season
+them with salt, pepper, soy bean sauce
+and ginger to taste. Remove vegetables
+from pan and fry noodles in the
+same grease. Take a large platter,
+make a layer of noodles, a layer of
+vegetables and a layer of chicken and
+ham. Beat up two eggs and fry in
+greased pan. Slice very fine and
+spread on top of chicken and ham.
+Sprinkle on the almonds and trim
+with parsley if desired.</p>
+
+<p class="less">(Chinese noodles may be obtained at
+Thirty-two Mott Street, Chinatown, New
+York City.)</p>
+
+<hr class="r5 x-ebookmaker-drop">
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_25">[Pg 25]</span></p>
+
+<h2 class="nobreak" id="c26">SWEET POTATO BALLS</h2>
+</div>
+
+
+<p>
+½ lb. cocoanut grated fine<br>
+1 cup chopped almonds<br>
+2 teaspoons butter<br>
+1 cup sugar<br>
+½ lb. mashed sweet potato<br>
+1 lb. Chinese rice flour<br>
+</p>
+
+<p class="large">Mix shredded cocoanut and
+chopped nuts with sugar and butter;
+steam until butter melts.</p>
+
+<p class="large">Make the mashed sweet potatoes
+and rice flour into a paste. Roll out
+thin on board and cut in small circles.</p>
+
+<p class="large">Fill with cocoanut filling and shape
+into small balls. Fry in deep fat until
+golden brown and drain on brown
+paper.</p>
+<hr class="r5 x-ebookmaker-drop">
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_26">[Pg 26]</span></p>
+
+<h2 class="nobreak" id="c27">PRECIOUS PUDDING</h2>
+</div>
+
+
+<p>
+1½ cups rice<br>
+½ cup barley<br>
+⅛ cup candied lotus seeds<br>
+⅛ cup almonds<br>
+⅛ cup seedless raisins<br>
+⅛ cup fresh peanuts<br>
+⅛ cup large candied cherries<br>
+8 strips of citron sliced very thin<br>
+1½ cups sugar<br>
+</p>
+
+<p class="large">Cook rice and barley together in
+about one quart of water.</p>
+
+<p class="large">Take a very large deep bowl or
+mold that has plenty of surface; arrange
+the eight precious fruits and
+nuts in some kind of pretty design at
+the bottom of the bowl. Now pour
+the rice and barley, which have been
+drained, into the bowl, and steam for
+at least an hour, until well cooked.</p>
+
+<p class="large">Turn out with design on top and
+serve with sauce.</p>
+<hr class="r5 x-ebookmaker-drop">
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_27">[Pg 27]</span></p>
+
+<h2 class="nobreak" id="c28">SAUCE</h2>
+</div>
+
+
+<p>
+1½ cups sugar<br>
+½ cup water, seasoned with lemon<br>
+</p>
+
+<p class="large">Cook sugar and water until a thread
+spins and add lemon juice to taste.
+</p>
+
+<hr class="full">
+
+<div class="figcenter">
+<img src="images/fig3.jpg" alt="backcover">
+</div>
+
+<div class="transnote">
+
+<p class="c">Transcriber’s Notes:</p>
+
+<p>Variations in spelling and hyphenation are retained.</p>
+
+<p>Perceived typographical errors have been changed.</p>
+
+</div>
+
+<div style='text-align:center'>*** END OF THE PROJECT GUTENBERG EBOOK 76573 ***</div>
+</body>
+</html>
+
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+This eBook, including all associated images, markup, improvements,
+metadata, and any other content or labor, has been confirmed to be
+in the PUBLIC DOMAIN IN THE UNITED STATES.
+
+Procedures for determining public domain status are described in
+the "Copyright How-To" at https://www.gutenberg.org.
+
+No investigation has been made concerning possible copyrights in
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+this eBook outside of the United States should confirm copyright
+status under the laws that apply to them.
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+Project Gutenberg (https://www.gutenberg.org) public repository for eBook #76573
+(https://www.gutenberg.org/ebooks/76573)