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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 *** |