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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..6833f05 --- /dev/null +++ b/.gitattributes @@ -0,0 +1,3 @@ +* text=auto +*.txt text +*.md text diff --git a/76573-0.txt b/76573-0.txt new file mode 100644 index 0000000..d7d7923 --- /dev/null +++ b/76573-0.txt @@ -0,0 +1,701 @@ + +*** 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 *** diff --git a/76573-h/76573-h.htm b/76573-h/76573-h.htm new file mode 100644 index 0000000..f0f0332 --- /dev/null +++ b/76573-h/76573-h.htm @@ -0,0 +1,1222 @@ +<!DOCTYPE html> +<html lang="en"> +<head> + <meta charset="UTF-8"> + <title> + Chinese Recipes | Project Gutenberg + </title> + <link rel="icon" href="images/cover.jpg" type="image/x-cover"> + <style> + +body { + margin-left: 20%; + margin-right: 20%; +} + + h1,h2 { + + clear: both; +} + +h1 {font-weight: normal; + font-size: 160%; + margin-top: 2em; + margin-bottom: 2em; + word-spacing: 0.3em; + font-family: sans-serif; + text-align: center; + } + +h2 {font-weight: normal; + font-size: 130%; + margin-top: 2em; + word-spacing: 0.3em; + text-align: left; + } + +p { + margin-top: .51em; + text-align: justify; + margin-bottom: .49em; +} + +.p2 {margin-top: 2em;} + +hr { + width: 33%; + margin-top: 2em; + margin-bottom: 2em; + margin-left: 33.5%; + margin-right: 33.5%; + clear: both; +} + +hr.full {width: 95%; margin-left: 2.5%; margin-right: 2.5%;} + +hr.r5 {width: 5%; margin-top: 1em; margin-bottom: 1em; margin-left: 47.5%; margin-right: 47.5%;} + + +div.chapter {page-break-before: always;} +h2.nobreak {page-break-before: avoid;} + + +table { + margin-left: 0%; + margin-right: 10%; +} + +.tdl {text-align: left;} +.tdr {text-align: right;} +.tdrb {text-align: right; vertical-align: bottom;} + +.pagenum { /* uncomment the next line for invisible page numbers */ + visibility: hidden; + position: absolute; + left: 92%; + font-size: small; + text-align: right; + font-style: normal; + font-weight: normal; + font-variant: normal; + text-indent: 0; +} /* page numbers */ + +.xlarge {font-size: 140%;} +.large {font-size: 120%;} +.less {font-size: 90%;} + +.c {text-align: center;} + +.sp {word-spacing: 0.3em;} + +.caption {font-size: 70%; + text-align: center;} + +.pad {padding-left: 6em;} + +.pad2 {padding-left: 3em;} + + + +.ph2 { + font-size: 140%; + margin-top: 1em; + word-spacing: 0.3em;} + + + +/* Images */ + +img { + max-width: 100%; + height: auto; +} +img.w100 {width: 100%;} + + +.figcenter { + margin: auto; + text-align: center; + page-break-inside: avoid; + max-width: 100%; +} + + + +/* Footnotes */ + +.footnote {margin-left: 10%; margin-right: 10%; font-size: 0.9em;} + +.footnote .label {position: absolute; right: 75%; text-align: right;} + +.fnanchor { + vertical-align: super; + font-size: .8em; + text-decoration: + none; +} + + +/* Transcriber's notes */ +.transnote {background-color: #E6E6FA; + color: black; + font-size:small; + padding:0.5em; + margin-bottom:5em; + margin-top:3em; + font-family:sans-serif, serif; + border: .3em double gray; + padding: 1em; +} + + </style> +</head> +<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> + diff --git a/76573-h/images/cover.jpg b/76573-h/images/cover.jpg Binary files differnew file mode 100644 index 0000000..4a14d4f --- /dev/null +++ b/76573-h/images/cover.jpg diff --git a/76573-h/images/fig1.jpg b/76573-h/images/fig1.jpg Binary files differnew file mode 100644 index 0000000..8ca8f34 --- /dev/null +++ b/76573-h/images/fig1.jpg diff --git a/76573-h/images/fig2.jpg b/76573-h/images/fig2.jpg Binary files differnew file mode 100644 index 0000000..142ad50 --- /dev/null +++ b/76573-h/images/fig2.jpg diff --git a/76573-h/images/fig3.jpg b/76573-h/images/fig3.jpg Binary files differnew file mode 100644 index 0000000..4b39fda --- /dev/null +++ b/76573-h/images/fig3.jpg diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +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 +jurisdictions other than the United States. 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