THE

CHINESE
COOK

BOOK

If

to

want

you

give

him

good

natured,

good

keep
man

food,

E.

M.

D.

[f\

Th^

Ftl

Cook

Chinese

Book

By

Shiu

Containing

than

more

in

prepared

the

hundred

one

wholesome
dishes

recipes of unique
"

Parties," and

New

I I

A.

recipes for

Chinese

way,

peculiar

to the

Chinese

including

Frederick

Chan

Wong

Pastry,

Chinese

everyday
end

food

many

Chinese

"Stove

Candies

York

Stokes

Company
'

Publishers

[ |

w^"-

Copyright, 1917, by
Frederick

A.

All

Stokes

Company

rights reserved

OCT -6 "9"^

iG'A476387

PREFACE

Some

one

cook

and

said

once

life

cooking

good

without

that

good

worth

not

was

Mving.
author's

The

make

cook-

good

possible.

mg

All

these

who

person

he

cooking
nutritious

does
full

has

it is the

that

true

have

recipes

been

tested

and

are

reliable.

therefore

have

not

only
it

recommends
eat

we

to

nutritious
and

growth

is not

It

and

food
and

palatable

most

that

sense

Chinese

tasted

ate.

ever

value

in

delicious

that

If

pleasant
is

development

but

all.

to

live.

izes
real-

its

It

the

body-

food

possible

is

no

hence

is weakened.

power
Leave

the

food

you
its
over

cooking.

decision

will

merits
other

to

as

When

taste.

own

your

of

is to

purpose

but,
kinds

you

be

soon

in

Chinese

cooking

have

convinced

fact,
of

food

of

eaten
not

its
and

to

the

only

ity
superiorways

of

PREFACE

This

book
but

is

of

also

written

by

one

in

This

such

cooking

my

make

its
and

for

possible

can

in

York,

May

fact,
that

it

any

dishes

prepare

the

writing

tempting,

and

book.

wholesome

all.
Shiu

New

wife
house-

flavor.

purpose

good,

form

simple

rules

the
In

restaurateur.

clear,

for

only

not

the

following

is
to

meant

for

delicacy

rare

wish

is

18,

1917.

Wong

Chan.

CONTENTS
PAGE

Preface

History

The

Chinese

of

Cooking

1
....

Laws

General

Chinese

of

Cooking

5
...

Marketing

Recipes

Preliminary

Primary

Soup

Chinese

Sauce

10

Chinese

Gravy

11

Oil

Sesamum-seed

12

Oil

Peanut

13
,

Starch

Chicken

14
.

White

Chinese

Cheese

15
.

Chinese
How

to

Red

Cheese

16

Make

Tea

17

of

Preparation

Secondary

Vegetables

18
.

Soup

19

Bird-nest

Soup

Chicken

21

Soup

22

Soup
Soup

Pork
Fish

Soup

Mushroom

Vegetable
Duck

19

23
24

Soup

Noodle

25

Soup

26
.

Noodle

Soup

Noodle

Soup

with
in

Chicken

Yung

Chow

Chicken

Mushrooms

Style

28
30

...

Noodles
Fried

and

31

Noodles
Fried

31

Noodles

33
vii

viii

CONTENTS

PAGE

Chicken

35

Almond

Chicken

35
.

Chicken

Chop

Chestnut

Suey

Chicken

Chicken

Hash

Chicken

Thread

37
,

38
39
.........

Fried

Chicken

Walnut

41

Chicken

Pineapple

40

Chicken

42
43

Salt Chicken

45

Pan

46

Chicken

Bird-nest

in Chicken

Steamed
Roast

Chicken
Chicken

47
48

49

Duck

51

Roast

Duck

51

Parsley Duck

52

Duck

Hash

54

Duck

Chop

Potato

Duck

Wine

55
56

Vapor Duck

57

Duck

59

Steamed
East

Suey

Melon

Duck

61

Duck

Feet

63

Fried

Pineapple Duck

65

Duck

66

Threads

Roast

Duck

Wild

Duck

Ham

and

Biscuits

67

68

Duck

Lamb

70
71

Fried
Lamb
Steamed
Lamb

Lamb

71

Hash

72

Lamb

Chop

73

Suey

74

CONTENTS

IX

PAGE

Chop

Suey

75

Plain

Chop Suey
Chop Suey

Extra

75
76

Pork

77

Pork

Hash

77

Pork

Threads

78

Potato

Pork

79

Brittle

Pork

80

Steamed
Pork

Chestnut

Pork

81

Salad

Fried

82

Pigs' Ribs

83

Beef

84

Beef

Chop Suey
Green
Pepper Beef

84

85

Fish

86

Fish

Chop

Fish

Balls

Fried

Fish

Fried
Hot

86
87

Fish

Raw

Suey
Balls

89

Party

91

Fish

93

Fish

Water

Steamed

94

Pike

95

Eel

96

Eel

in Net

96

Turtle

97
.

Steamed
Turtle

Turtle

Soup

Shark

97

99
101

Shark

Fins

101

CONTENTS

PAGE

Shrimp

103

Shrimp

Chop

Suey
Shrimp
Shrimp

Steamed

Fried

103
104
105

Oysters

106

Oyster Chop Suey

Steamed
Oysters

107

Roasted

108

106

Oysters

Lobster

109

Lobster

Chop

Suey

109

Crab

110

Crab

Soup

Fried

Soft

Chinese

Ill

Shell

Crab

112

Tomato

113

Fried

Chinese

Fried

Chinese

Tomato
Tomato

with
with

Crab

113

Shrimp

114

Pigeon

115

Shon
Why
Pigeon
Pigeon Chop Suey

115

Bird-nest

117

Fried

Pigeon

in

116

Pigeon

Pigeon

118

Hash

119

Quail

120

Quail Hash

120

Partridge

121
,

Partridge Hash
Partridge Chop Suey
Why Shon Partridge

121
122

123

CONTENTS

xi
PAGE

Deer

124

Deer

(Lock Yok)

124

Goose

125
o

Goose

Roast

125

Winkle

126

Winkle

Suey

Chop

126

Eggs

128

Plain

Omelet

Pork

128

Omelet

129

Omelet

Chicken

Shrimp

130

Omelet

131

Omelet

Crab

132

Omelet

Lobster

133

Omelet

Bean

Cake

Fried

Eggs

134

135

Egg Roll

13G

Board

Checker
Fish

Roll

Gold

and

Eggs

137
138

Silver Egg

140

Stuffed

Egg
in a Golden
Fish Swimming
Pond
Shrimp in Golden
,

Crab

in Golden

Lobster

141

Pond

142
.

143

Pond

in Golden

144

Pond

145

Beans

146

Bean

Sprouts

146

Bean

Cake

147

Bean

Cake

Chicken

Stuffed

Ruby
Bean

Chop Suey

Starch

Bean

Triangle
Mixed

Biscuit

with

Bean

148
.

Cake
Cake

Pearls

149
150
152

153

xli

CONTENTS

PAGE

Squash

154

Stuffed

Squash

154

Peppers

155

Stuffed
Immortal

Green

Peppers

155

Food

156

of the

Food

God

of Law

Horn

157
....

Immortal

Hard
Dry

^ood

Immortal

Soft

158

Food

159

Foods

160

Chinese

Frankfurter

Chinese

Frankfurters

161
on

Rice

163
.

Chinese

Frankfurters

with

Vegetables

164

Frankfurters

Lamb

Gold

and

Pork

Dry
Dried

170

with

Gray

Potatoes

171
.

Rice

Gray

with

Dry

Duck

Dry
Dry
Dry

Duck

on

Flat

Fish

Flat

Fish

172

Potatoes

173
....

Fried

Bean

Vegetable

Roast

167
169

with

Pork

165

Frankfurters

Silver

Spiced Pork
Dry Pork
Spiced Pork
Dry Pork on

Stove

Cake

and

nese
Chi174
175

Dry

Rice

Flat

Party

Rice

Chop
Soup
Fish

176

Suey

177
179
180

181
182

Rice
To

Cooking
Fry Rice

182
183

xiii

CONTENTS

PAGE

184

Biscuit

Meat

184

Biscuit

Meat

Chinese

186

Cake
Almond

Cake

Chinese

Sponge

186
187

Cake

188

Pudding

Lily
Gray

188

Pudding

Chestnut

Water

189

Pudding

Root

190

Pudding

Potato

191

Candy

191

Candy

Peanut

192

Candy

Sesamum-seed

The

Conclusion:

Chemistry

OF

193

Foods
.

Stores

Grocery

Chinese

and

Shops

Noodle

198
.

Price

List

of

Chinese

199

Groceries
.

"

BOOK
THE

CHINESE

COOK

THE

Charcoal

fire.
used

in

This

The

3000

between

has

helped

now

method

how

to

of meat

which

was

not

improve

be

not

to

ing.
cook-

our

invented
the

year

great

chopped

than

more

be

little

would

not

that

of
in

ginger

anything

eat

properly. To-day,

up

Chinese

people

It is this scientific custom

obeying

are

which

makes

food

particularly
nourishing and
ancient
used
days the Chinese

forks.

Later, they found

impaired

the delicious

their

of

use

China

has

that

flavor

chop-sticksand
always

Americans

fact, many
their

long

law.

same

Many

ing
hav-

of

stoves

cooking was
Se in
Hay

the

ought

the

to

Pow

Confucius

unconsciously,

In

of fuel

philosopher,
scientifically.The proportion

eat

There

food.

this

of

should

vegetable.

the

of

Confucius,

B.C.

one's

primitive form

climate.

Emperor

taught

BOOK

countries, especiallyin those

Chinese

the

the

difference

and

ago

COOK

was

some

mild

by

CHINESE

been

Americans

kitchens.

After

and

knives

these

of the food; hence

spoons.

for its

Chinese

have

beneficial.

sometimes

noted

prefer

nese
Chi-

cooking.

Chinese

having

cooking.

tasted

In

cooks
Chinese

in

THE

food,

CHINESE

realizes

one

has been

said
ways

notably

influence

The

of

friend

was

home.
and

The
he

so

cook

confident
friend

that

the

The

he

bride

it to

the

thought
do

of

cane
cane
a

she
little

of humor

be

outside

through

of

the

friend

her

of

rind.

cornstarch, mixed

course

to
not

cleverness.

Then

grinder.
of

gave

he had

But

an

To

she

pieces,and

the white

stalk

the bride

and, with

cane

He

pork.

things.

into

pork, cut

his

he wished

him

with

impossible for

the

ing
feel-

groom,

it.

pound

these

would

ability,told

bringing
Now,

took

added

The

wife's

cook

groom's

sense

might bring anything

with

the

removed

pound

his

consideration

bride

The

the

if his bride

groom

of

it would

into

keen

couple
boasting

was

visit

to

brought.

bride.

would

ability in cooking.

he

and

anything

taken

the

came,

of sugar-cane

great

as

Chinese

young

had

would

friend

bride's

friend

It

nations.

invited

asked

it is.

were

bridegroom

his

anything

and

other

The

friend

Chinese

cooking abilitythey

story is told of

BOOK

delicious

if the

in

as

newly married.
to

how

that

in other

The

COOK

scraper,

put

the

the remaining
this

egg,

all well

chopped

and, using

together.

THE

CHINESE

she

Then
oil

BOOK

She
them

set

astonished

was

and

balls.

proudly

and

who

made

COOK

fried

these

before

their

in

guest,

delicious

their

at

balls

flavor

tastiness.
This

Often

cooking.
dishes

things.

made

are

The

Even

it

the

Chinese

shows

simply

story

result
creates

of

unexpected

is

not

only

desire

inexperienced
dishes

tasty

very

out

the

of

for

magic

nese
Chi-

wonderful

and
and

savory

unusual
and

petizing
ap-

more.

housewife

great

of

flavor

can

and

pare
pre-

cacy.
deli-

'c
"

a;
i"

I "":
O
O

c
0

?"

^f^6^

GENERAL

LAWS

CHINESE

OF

COOKING

dish

Chinese

mushroom,

according
the

on

chicken,

ham,
dice

into

or

enough

the

The

of

the

cooking;

the

meat,

inch

taste

as

garnish
Chinese

small

into

up

one

in

and

long,
well

accordance
is

Confucius,

to

as

with

the

one-third

about

vegetables.
the

be
and

be

must

are

cut

about

bars,

used

as

or

to

and

size

same

be

must

dice, into

vegetable

There

pork

aid

should

into

cut

of

secondary

vegetables

judgment
of

of

meat

the

dish, consisting

tables
vege-

dish.

law

of

the

bars
to

amount

hygienic

be

small

other

season;

roast

or

the

The

that

each

parsley

ornament

as

of

top

nese
Chi-

as

(c)

the

to

such

sometimes

and

(a)

parts:

nese
shoot, celery, Chi-

bamboo

chestnut,

water

three

of

vegetables,

secondary

(b)

meat;

consists

It may

uniform.
into

this

shape

fragments;
when

the

size

is limited.

three

methods

steaming,

employed
frying,

and

in

nese
Chi-

boiling.

THE

In

CHINESE

COOK

steaming always

drain

liquid substance

and

other

primary soup to cover

until just soft, for in
its most
off

delicious

the

primary

surface, and
a

few

steaming,

In

boiling,the

hot

keep the
Frying should
to

the

and
a

food

food
be

should

done

pour
the

on

for

again
taste.

be

used.

boiling-point.
over

be turned
that

has

only sufficiently

be

the

at

very

tiot fire,

constantly

with

particlewill

every

ceive
re-

of heat.

amount

same

all oil

steamer

fire should

cooking-shovel, so
the

off

fire should

hot

food

eating

suit the

to

Steam

the

state

the

or

just enough

Before

into

water

material.

take

Salt

In

add

that

soup,

moments.

off any

the

taste.

put

BOOK

MARKETING

In

addition
there

which

are

In

meat

and

to

be found

ordinary
in Chinese

only

list of these

tables,
vegeing
cook-

in Chinese

stores

is

cery
gro-

given

on

198.

ordering by mail,

American
copy

the

articles used

are

stores.

page

to

or

(or trace

Chinese
on

thin

name

write

not

of the

paper)

only

the

article,but

the Chinese

sign

THE

CHINESE

it which

for

will

cost, in the
As

the

order

money

total

be
list

prices
enclose

value

can

with
for

of

COOK

10

all the

found,

BOOK

with

beginning
be

the
on

given

only

cent,

per

articles

199.

mately,
approxicheck

than

more

or

the

ordered.

ORDER

MODEL

March

19,

1917.

Sir:

Dear

Enclosed,
send

me,

address

One

send

check

by express
given below,
bottle

of

$1.00,

for

Red
of

Octogon

Spicery

worth

10

cents'

worth

of

10

cents'

worth

of

Dong

10

cents'

worth

of

Yen

by

please

mail

Bug

the

Sum

excess

the

y^

^j^ ^

Kay

York

to

g^

Vinegar

cents'

return

which

for

prepaid (or by mail),

the
following articles:

10

Please
and

mate
approxi-

page

letter

your

^^

yf^ ^
of my

remittance,

oblige.
Yours

truly,
(Mrs.) John

very

25

Marlin

New

Doe,
Avenue,
York

City.

PRELIMINARY

Since

this

such

as

book.

to

with

which

used

in

are

the

they

and
are

practically

knowledge

how

of

to

is

It

that

is

true

make

effect

primary

on

add

they

of

the

As

them

they

are

thorough

is

foods

necessity.

TONG

why
than

better
a

that

SOUP

wonder

restaurant

and

dish,

every

of

nutritious

combined.

SUNG

may

tals,
fundamen-

beginning

delicacy

PRIMARY

One

are

delicious

so

flavor

the

the

at

only

not

it is desirable

book,
all

for

etc.,

sauces,

but

cook

recipes

They

healthful
much

foreign

the

have

to

the

is

RECIPES

better

the

dish,

soup

which

one

cook

but

the

the
8

cook

dish

cooked

cooked
may

real
uses

at

have
secret

for

in

home.
some

is

the

gravy

CHINESE

THE

and

final

the

for

COOK

BOOK

instead

cooking

of

using

water.

This
of

is

soup

chicken
each

less

not

use

lean

and

for

each,

made

always

than

pork:

of

pint

equal
%

say

of

weights
of

pound

is advisable

It

water.

pints

of

and

water,

to

in

meat

proportion.
The

of

quality
this

of

primary

(a)

Chop

(b)

Cook

about
In

exist,

dish

the

of

into

meat

order

to

put

into

the
do

the

upon

ture
na-

soup.

slowlj^

half

depends

the

2^

for

has

liquid
away

small

with

mixture

pieces.
hours,

or

until

evaporated.
any
a

oil

which

bowl

of

may

chicken

blood.
Strain

(c)
liquid
oil

any

Let
to

is

be

through
clear

as

remaining
the

used

soup
as

as

water.

on

top,

cool.

needed.

thick

Keep

cloth
Should

skim

in

until
there

the
be

it off.

the

refrigerator

CHINESE

THE

10

COOK

SAUCE

CHINESE

SEE

Boil

Chinese

Strain
in

big

of

the

little

This

grocery

be

the

other

brown

no

layer

soup

The

sun.

and
of

has

and

Add

brown.

layers,

layer.

hours.

so

salt

on

to

boil.

and

this,

can

is

there

this
off

hot

brown

turns

Remove
take

later

until

liquid

the

bean

the

expose

under

placed

layer.

top

and

for

slowly

beans

beans

pot

surface

YOUT

white

the

off

BOOK

is

called

bought,
store.

See

ready

Yout,

meaning

prepared,

in

It

sauce.

any

Chinese

CHINESE

THE

COOK

HIN

the
stir

into

boil

until

it

the

well

boiling

thickens.
and

sauce

few

drops

of

sesamumt;

oil

cornstarch

then

sugar,

and

sugar,
seed

salt,

Chinese

teaspoonful

Salt,

Mix

soup

cornstarch

teaspoonful

TOUT

primary

cup

11

GRAVY

CHINESE

BOOK

sesamum-seed

in

primary
Add

the

cold

little

soup,

water

and

Chinese

oil, and

let

sauce,

stir

well.

CHINESE

THE

12

COOK

BOOK

SESAMUM-SEED

OIL

MAR

Sesamum-seed
delicious
oil

(a)
fire

till

(b)
collect

(c)

has
oil

will

of

they

the

turn

Grind

dish

Roast

the

seeds

and

strongest

seed.

any

improve

in

YOUT

few

most

drops

of

this

greatly.
in

dry

with

pan

low

brown.

them

with

stone

grinder,

top.

This

and

pan.

Take

off

oil.

the

oil

on

is

mum-seed
sesa-

THE

14

CHINESE

COOK

CHICKEN

STARCH

GUY

breasts

2
1
1

bone,

egg.

fire
bad

the

Stir

well.

the

minute
it

boils

It

possible.
hammer
soup,

on

starch,

Keep
it
too

first

never

long.

to

best

is

and

pour

removing

stirring.

begins

and

skin

when

chopping-board.

cornstarch,

without
fire.

without

chicken,

chicken

substance

if

cornstarch
egg

as

Add

using

the

soup

the

with

(b )

from

one

fine

as

pounded

the

of

Pound

(a)

chickens

teaspoonful

White

In

of

YOUNG

primary

cup

BOOK

boil.

Take
The

white

it
the
off
taste

of

into
pan
the
is

THE

CHINESE

COOK

CHINESE

Cut

bean

into

beans,

(b)

YUE

into

the

amount

(c)

less

to

Fill

the

(d)

Salt

(e)

Cover

than

two

to

of

14

squares
a

the

cover,

made

cake,

half-inch

Put

size
be

15

CHEESE

WHITE

TOO

(a)

BOOK

jar
of

provided
the

jar

full

of

Chinese
i^^^h
with

white

thick.

an

depending

tight
air-

upon

made.

jar

14

Fun

Wine.

taste.

air-tight,
weeks.

and

put

away

for

not

CHINESE

THE

16

COOK

CHINESE

CHEESE

RED

NOUM

red

YUE

bean

cake

made

is

Chinese

of

beans.

(a)
in
5

the

this

For

BOOK

Wrap
desired

any

the

up

in

cakes

size.

Put

top

on

pressure

cloth

of

piece

for

days.

(b)

(c)

(d)
less

the

Place

than

provided

Cover

on

add

air-tight,
two

the

jar

Fill

is

kept

the

plenty
and
the

weeks;

cloth.

the

top.

jar.

and

Then

weight.

mold
in

Wine,

Fun

the

off

off

Scrape

of

Take

of
set

longer,
air-tight.

jar

full

salt.
for

away

the

not

better,

CHINESE

THE

HOW

Use

COOK

MAKE

TO

level

BOOK

17

TEA

of

teaspoonful

tea

to

of

cup

water.

Heat

the

but

insert

until

water

no

the

from
Pour

which

Keep
serve.

fire

covered

it

scientific,

are

with

reaches

ing-point,
boil-

the

99"

grade
centi-

remove

once.

into

immediately
contains

you

graduated
When

at

reaches

just
If

more.

thermometer

degrees.

it

teaspoonful
for

three

half-pint
of

Chinese

minutes.

teapot
tea.

Then

CHINESE

THE

18

COOK

PREPARATION

BOOK

SECONDARY

OF

VEGETABLES

Before

mushrooms,
in

cool
The

bean

for

so

they

them

simple

Chinese

any

tells

may

made.

they

Then

are,

and

to

what

you

how

practicable

will

obtain

store.

make
is

iences
conven-

readily

can

grocery

how

know

is

without

one

oil,

peanut

as

etc.,

sauce,

making

you
are

things

Any

author

that

such

factory.

from
The

hour.

Chinese

for
them

of

making
cake,

only

1^

dry
soak

always

etc.
"

for

water

as

"

chestnuts,

dry

such

substance

dry

any

using

them
in

them

merely
and

understand

healthful

how
how

and

tritious.
nu-

RECIPES

NOTE:

In

every

stated

quantity

is

six

sufficient for

BIRD-NEST

found

in bird

like
The

other

must

Soak

{a)
of

bird-nest.

(fe)
of

quality

is

little

of

impurities

some

which

quality

best

Cook

be

removed

by

in cold

water

Then

wash

in

for

water

somewhat

brown

and

and

in

water.

hour

one

tains
con-

feathers,

shaking

for

white.

is pure

straw

is

lows
swal-

of the

It -looks

China.
The

is made

soup

saliva

It is the

nests.

spinach.

persons.

this

which

of

northern

of

the

TONG

WAR

substance

book,

SOUP

YUEN

The

this

in

given

recipe

cups

gently.
1

hour,

with

piece

ginger.
Strain

(c)

soup.

Serve

off

and

Let

put

simmer

in bowls

or

"

into
for

soup-plates,
19

pints

of

mary
pri-

hour.
and

use

tea-

CHINESE

THE

20

of

spoonfuls

COOK

ham

Chinese

and

BOOK

chicken

dice

for

garnish.
For

few

pepper

gravy

drops
to

use

of

taste.

teaspoonfuls

sesamum-seed

of

oil,

cornstarch,
and

salt

and

CHINESE

THE

22

COOK

BOOK

VEGETABLE

SOUP

CHOY

kind

Any

and
Small

of

into
of

pieces

one

inch

long

ginger

root

primary

cups

thoroughly

washed

vegetables

cut

piece

TONG

soup

Salt

Then

spread

surface
to

the

Heat

(a)

of

one

the

Add

gingero
of

the
Turn

the

and

let

I/2

oil all

it heat

over

the

until

it boils.

until

done.
kind

of

uncovered.

frequently
is reduced

primary
Keep

The

the

salt, then

vegetables

Add

(c)

pan

of

teaspoonful
pan

for

pan

minute.
the

over

for

from

minutes.

{b)

the

cooking

soup,

the

length

vegetables.

soup

of

It

time

and

vegetables
until
to

and

ume
vol-

the

%.
let

it cook

boiling slowly
depends

is best

to

upon

keep

the

CHINESE

THE

DUCK

medium-sized

1%

TONG

duck

Chinese

cups

23

SOUP

ARP

BOOK

COOK

without

bones

mushrooms

shoots

cups

bamboo

cups

celery

teaspoonfuls oil
A few drops sesamum-seed
1 teaspoonful Chinese
sauce
1/4 teaspoonful cornstarch

oil

Salt

(a) Chop
Heat

(b)
Then

grease
Add

(c)

duck.

(d)

Add

(e)

Mix

all into
the
it

dice.

cooking

with

thoroughly

salt and

Keep

all other

turning

primary soup
together well

and

the

minute.

ingredients except
5 minutes.

boil very
duck

slowly.

(cut

oil,Chinese

into

sauce,

cornstarch.

(/)
add

oil.

for about

dice),the oil,sesamum-seed
and

for

pan

When

the duck

primary
mixture.

soup

has

Boil

boiled

slowly for

another

hour.
For

garnish, use

Chinese

ham

hour,

dice.

COOK

CHINESE

THE

24

SOUP

PORK

^
GUE

^
TONG

YORK

pork

lean

cups

cut

into

teaspoonfuls

cornstarch

teaspoonfuls

Chinese

primary

cups

9"

Chinese

cups

A
S

few

drops

cups

star

the

BOOK

fragments

sauce

soup

mushrooms
oil

sesamum-seed

melon
is

rind

cut

into

small

pieces

after

removed

Salt

the

Mix

(a)

and

sauce,

the

cook

the

(c)
stove,

Ten

add

primary

mixture

pork

for

Chinese

cornstarch,

salt.

(b) Bring
add

pork,

and

soup
the

to

boil.

mushrooms,

Then
and

hour.

minutes
the

melon.

before

taking

soup

off

CHINESE

THE

COOK

FISH

five-pound

pints

TONG

soup

chestnuts
shoots

mushrooms

Chinese

cup

the

Dress

(a)

fish
the

Tear

bones.

out

primary

bamboo

cups

fish

water

cups

25

SOUP

YTJE

BOOK

and

until

cook

meat

soft.

( 1^

pieces

to

Take

inches

long).

Cook

for

(c)

and
Garnish

the

take

cook

Chinese
from

each

into

vegetables

and

vegetables
and

soup,

Add

secondary

dice.

minutes.

20

Put

primary
(d)

the

Cut

(b)

the
bowl.

for

gravy.
stove.

the

15

fish

into

the

minutes.

Stir

Serve

the

soup

in

well

bowls.

26

THE

CHINESE

COOK

NOODLE

SOUP

YAT

Noodles
small

Inasmuch
to

much
than
describe

as

the
best

make

salt,and

cheaper
at

in

solution.

them,

if made

oil

noodles

good

make

sauce

of flour, eggs,

of alkaline

as

labor

To

made

are

portion

The

MIN

KOI

pounds noodles
teaspoonfuls Chinese
teaspoonful oil
few drops sesamum-seed

BOOK

require very
be
they can

and
a

Chinese

noodle

the author

home,

ful
skiltained
obtory
fac-

does

not

process.

qualitycontains

no

water.

(noodle soup) proceed

yat koi min

follows:

(a)

the

Put

boil until

they

noodles
float

on

(b) Quickly place

(c)

Put

again

(d)

Put

into

into

into

boiling water,

and

the surface.
in cold

water

boilingwater

clean

bowl

and

stir.

ute.
for 1 min-

containing

the

THE

CHINESE

COOK

sesamum-seed

oil,
little

(e)

oil,

Chinese

BOOK

sauce,

27

and

pepper.

Divide
and

primary
Garnish,

the
into

each
to

soup
and

noodles
bowl

cover.

serve

hot.

into

pour

individual

enough

tions,
por-

boiling

THE

28

COOK

CHINESE

SOUP

NOODLE

MUSHROOMS

MOR

few

drops

cup

chicken

Put

boil until

KOI

YAT

GUY

1%
1^

(a)

GUE

pounds noodles
teaspoonfuls Chinese
teaspoonful oil

CHICKEN

WITH

AND

BOOK

MIN

sauce

sesamum-seed

oil

mushrooms

cups

chestnuts

water

cups

the noodles
float

they

on

into
the

boilingwater,
surface.

(b) Quickly place in cold water

(c) Put again into boilingwater
(d)

Put

into

clean

bowl

and

stir.

for

ute.
1 min-

containing the oil,

oil, Chinese

sesamum-seed

and

sauce,

and

little

pepper.

(e)

Cut

chestnuts
until

gravy.

done.

the chicken, mushrooms,

into

pieces 1%

Mix

inches

together

and

and

water

long.
add

Cook

Chinese

THE

30

CHINESE

COOK

SOUP

NOODLE

BOOK

YUNG

IN

CHOW

STYLE

m
YUNG

Min

the

of

name

Put

{a)

boil

where

delicious

most

of

the

until

Chow

Yung

China

pounds

and

water,

and

in

place

in the

prepared

MIN

CHOW

noodle,

means

'M

is the
dish

this

is

way.

noodles

into

noodles

float

boiling
on

the

surface.

(fo)

Take

and

out

place

in

cold

until

soft.

quickly

water.

{c)

Put

into

{d)

Cook

{e)

Make

chicken

this

(/)
well.
serve

in 7 cups
a

1%
to

Pour
Remove

hot.

cups

Chinese

the

oil until

primary

chicken

fragments,
and

Add

boiling

gravy

from

soup

of

gravy

1%

cup

Chinese

cups

Chinese

hard.

water

of

rooms,
mush-

chestnuts.

gravy.

into
the

the
stove

soup,
at

and
once,

stir
and

THE

CHINESE

COOK

FRIED

1%
1

CHOW

MIN

noodles
into

cut

pork

raw

cup

"

onions

cups

31

NOODLES

Chinese

pounds

BOOK

threads

into

cut

threads

1^

inches

1%

inches

long
%

roast

CUD

fried

egg
Ic

1
3

are

from

run

thin

fourth
To

(a)
for %

all

inch
make
Put

hour.

Chow

of

noodle

ordering

yellow

that

state

by beating

hot

store.

Min.

oiled

the surface

over

layer

in

so

made

are

well, pouring it into

it

Chinese

for

threads

Egg

into threads

cut

kinds,

two

noodles

want

you

threads

the noodles

There

and

into

cut

tablespoonfuls lard
tablespoonful Chinese sauce
tablespoonful cornstarch
primary soup
cups

Get

pork

egg

pan,

egg

then

of the pan,

about

an

ting
let-

ing
form-

one-sixty-

thick.
Chow

the lard

Min,
on

proceed
the

as

follows:

noodles, and

steam

THE

32

CHINESE

After

(b)

to

oil

boiling

put

on

Cook

(e)

Make

the

and

(/)

salt

Pour

nicely

it
fork.

in

brown.

pan
Then

of

dissolved
and

the
the
in

pork

done.

primary
water),
Add

pepper.

until

soup,
Chinese

the

roast

threads.

egg
Put

and

gravy

(first

and

with

noodles

until

onion

cornstarch

pork

fry

steamed,

therefore

up

steamed

and

been

dish.

(d)

sauce,

have

them

the

BOOK

together;

stay

Place

(c)

noodles

loosen

to

necessary

of

the

tend

they

COOK

the

over

onion

this

and

the

pork
gravy.

over

the

dles.
noo-

is

CHINESE

THE

COOK

f^

cupfuls
long

egg,

fried

cup

Chinese

tablespoonful cornstarch
tablespoonful Chinese
primary soup
cups
tablespoonfuls lard

hour.

(b)

After

tend

should

(c)

on

be

and

threads

sauce

the noodles, and

on

noodles

with

therefore

they

fork.

noodles

steamed

steam

steamed,

been

have

together;
up

fry

in

pan
Then

nicely brown.

until

of

dish.

(d)

Cook

the

(e)

Make

cornstarch

inches

1%

mushrooms

stay

the

into

cut

threads

into

cut

and

loosened

Place

chicken

the
to

boiling oil
put

cut

the lard

Put

they

threads

into

cup

for

MIN

(a)

onions

CHOW

GUY

33

NOODLES

FRIED

CHICKEN

BOOK

onion
gravy

and
of

(firstdissolved

chicken
the
in

until

primary
water),

done.
soup,

Chinese

THE

34

sauce,

and
and

(/)

Put

Pour

CHINESE

salt
the
the

over

COOK

and

Add

pepper.

threads

egg
onion

this

and

the

BOOK

to

chicken

gravy.

the

the

rooms
mush-

gravy.
over

the

dles.
noo-

CHINESE

THE

"

cups

almonds

cups

onions

chestnuts

cups

mushrooms

celery cut
pound chicken,
cup

the

Fry

water.

dice

into

cut

water

Skin

DING

GUY

9, cups

ir

ii

YUEN

HUNG

(a)

85

CHICKEN

ALMOND

BOOK

COOK

into dice

cut

cut

into

into

dice

without

dice

bones

almonds

ing
boil-

in

turn

by putting in
boiling oil until they

yellow.
(fo) Put
and

celery

so

amount

of heat.

boil for

fry
to

15

Add

taining
con-

pan

them

water

the

same

to

cover

enough

minutes.

for 2 minutes.
and

cooking

fry rapidly. Keep

the chicken

Put

cover,

hot

particlereceives

that each

moving,

(c)

in

oil, and

some

and

rooms,
chestnuts, onions, mush-

the water

oiled pan

and

enough primary

soup

in

Add

cook, with

the

hot

cover

on,

for

10

minutes.

(d)
stove

at

Add
once.

Chinese

gravy.

Take

from

the

CHINESE

THE

36

(e)

Put

On
.

chicken

top

of

on

(onions,

vegetables

secondary
etc.)

the

BOOK

COOK

this

put

the

dish

and

water

ahnonds.

add

the

chestnuts,

CHINESE

THE

38

COOK

CHICKEN

CHESTNUT

cup

cups

cups

Cut

(a)
1%

cups

Rub

the

oil until

until

chicken

chestnuts,

Then
color

nearly

soft.

Add

into
and

the

pieces %

into

the

salt

put

(d)
until

mushrooms

Now

{c)

chestnuts

water

Cut

chicken.

the

chestnuts

mushrooms

and

(b)

chicken

the

inches.

GUY

GE

LUT

BOOK

put

sauce

of

pot

on

boiling

yellow.

primary

secondary

nuts,
chest-

water

Chinese

into

becomes
into

by

big pieces.

little

inch

boil

and

soup

vegetables

and

cook

done.

No
Serve

gravy

hot

is necessary
and

add

with

parsley

Lut
for

Ge

Guy.

garnish.

CHINESE

THE

COOK

m
SUNG

GUY

chicken

cups

and

into

cut

of

each

of

head

of lettuce

tablespoonful

handful

the

mushrooms,

chestnuts,

fine

ginger juice

of

(a) Fry

pieces

shoots, chopped

bamboo

of

small

very

water

teaspoonful
teaspoonful

39

HASH

CHICKEN

BOOK

Wine

Fun

threads

into

cut

of

Chinese

fried

noodles

ham

in

chicken

chopped

cut

into

dice

hot, oiled

pan.

(b)
Then

the

(c)
cook

(e)

Wine.

Fun

well.
soup

to

cover

and

done.

Chinese
at

Salt

dice

Mix

enough primary

Add

Serve

and

chestnuts, mushrooms,

water

shoots.

Add

stove

ginger juice

chopped

until

(d)

ham

the

bamboo

and

the

Add

on

and

gravy

and

remove

from

once.

to

suit the

top
the

of

taste.

lettuce.

fried

noodles

Use
as

the
a

Chinese

garnish.

CHINESE

THE

40

COOK

CHICKEN

THREAD

SUE

GUY

chicken

1
2

cut

cups

cups

Cook

(a)

into

threads

bamboo

shoots

Chinese

mushrooms

the

for

bamboo

and

shoots
Then

minutes.

20

BOOK

mix

rooms
mushwith

the

chicken.
Add

(b )
cook

for

(c)
the

stove

enough
5

Add

soup

to

cover

and

minutes.
Chinese

at

primary

once.

gravy

and

remove

from

THE

CHINESE

COOK

chickens,

jar

about

of

Chinese

of

for

sauce

minutes.

10

Place

{h)
until

the

Use
make

in

burning.

and

salt,

low

fire

and

oil

and

fry

hot.
of

top

on

together

fry
of

amount

boiling

yellow.

serve

salt

spicery

equal

of

pan
turn

up

spicery

Have

chickens

Cut

(c)

an

into

each,

pounds

GUY

GEE

spring

GAR

Put

41

CHICKEN

FRIED

(a)

BOOK

spicery
turn

the

chicken.
for

15

minutes
and

powder

frequently

To

to

salt.

prevent

THE

42

CHINESE

COOK

WALNUT

HOP

TOO

GUY

DING

cups

English

cups

onions

cups

water

1% cups
1 pound

dice

chestnuts

cut

into

of chicken

in

boiling oil

into

cut

the

them

walnuts

celery cut

Remove

placing
in

CHICKEN

(a)

BOOK

into (dice

dice

without

skins

bones

the

from

Then

boilingwater.

until

they

walnuts

fry

by
them

yellow.

turn

secondary vegetables in a
cooking-pan containing oil and fry for 2
(b)

the

Put

minutes.

them

Keep

the

particle receives
Add

(c)
fry

the

so

that

amount

same

primary

enough

for 15

moving
to

soup

cover

of
and

hot
or

each
heat.
boil

minutes.
Put

chicken

the

in

hot, oiled pan

and

for 2 minutes.

vegetables.

(d)

Add

the

(e)

Add

Chinese

gravy

and

from

remove

stove.

Place
walnuts.

on

dish

and

garnish

with

the

fried

CHINESE

THE

can

pineapple

cups

green

cups

celery

cup

canned

vinegar

cup

Fun

eggs

the

well

salt.

all becomes

ginger

the

and

is left.

pieces 1^/2inches long.

with

chicken

and

little cornstarch

and

the

into

eggs
a

and

boiling oil

fry

until

yellow.

into

Fun

into

put into
the

minutes;

cover

the

Put

Add
add

chicken, pineapple, peppers,

together

Then

(c)

Wine

ginger

Break

ginger

sour

cup

(a) Cut
celery,and
mix

peppers

(b)

GUY

LOR

BOE

chicken

43

CHICKEN

PIlSrEAPPLE

BOOK

COOK

pineapple,

hot, oiled pan

the

fried

Wine.
then
cook

add
until

and

fry

utes.
for 2 minwell

Mix

chicken.
Cook

celery, and

pepper,

over

hot

enough primary
about

one

cup

and

fire for
soup
of

to

liquid

THE

44

Mix

(d)

Add

(e)

Pour
well

CHINESE

the

COOK

vinegar

Chinese

together,

and

gravy
and

serve

BOOK

little
the

over

at

once.

sugar.

chicken.

THE

46

CHINESE

COOK

PAN

CHICKEN

m
WATT

cup

lily

cup

fungus

chicken

small

and

fry

and

salt.

(c)

for

10

put

slow

This

is

over

known.

cover

of

cups
all into

on

Add

lily flower, fungus,

Keep

in

minutes.
2

skin

outside

and

the

oil

with

pan

Wine

Fun

water.
a

small

pot

and

cook

and
and

mushrooms,

tight

the

hour.

inside

Put

sauce.

Add

Now

chicken

and

fungus,
%

for

water

the

the

Wine

lily flower,

in cold
Wash

ginger root, without

Fun

the

Chinese

with

the

of

cup

mushrooms

(b)

of

piece

Soak

(a)

mushrooms

dry

cups

GUY

flower

BOOK

for

add

ger.
ginhour

fire.

the

most

delicious

chicken

ever

CHINESE

THE

COOK

BIRD-NEST

1%

hour.
with

(b)

FONG

TUNG

large

bowl

the

Then

wash

pounds)

in cold
and

for

water

cook

for

1 hour

piece of ginger.
Pick

the

chicken,

take

out

the

inside

the

gently

least

ham

bird-nest

Soak

wings,

side

cut

the chicken

primary

soup.

chop

line

inches

the

with

salt.

on

the

off

Clean

outside

and

Fill

cut

interior.

the

with

(c)

(at

primary soup
tablespoonful Chinese

and

bowl

YUEN

chicken

whole

feet

rub

bird-nest

cups

(a)

47

CHICKEN

IN

BOOK

head,
and

long

and

chicken
Place

in

top.

with
Steam

the

bird-nest

for

and
in

hours

double-boiler.

(d)
a

bowl

putting
bowl

transfer

Now
a

bowl

bowl

second

larger than

this second

mouth

Garnish

little

into

on

the first bowl

top

of

to mouth.

with

the

Chinese

by

ham

dice.

the

ing
us-

and
first

CHINESE

THE

48

COOK

CHICKEN

STEAMED

GING

chicken

BOOK

GUY

into

cut

inches

1%

about

pieces

long
2

mushrooms

cups
few

slices

of

ginger

of

red

dates

pieces

Chinese

onion

Cornstarch,

Mix

(a)

and

Add

(b)
dates.

(c)
inches

Put
Add

well

sauce,

salt,

the

chicken,

oil

and

oil, salt,

starch,
corn-

sauce.

mushrooms,
on

plate

Chinese

and

onion

ginger

root,

steam

for

cut

into

and

1^

threads

red
hour.

1%

long.

Garnish
sauce,

root

and

with
oil.

parsley.

Serve

with

mustard,

CHINESE

THE

COOK

chickens

teaspoonfuls

teaspoonfuls

powder,
in

is

(b )

Place

the

having
is hot.
A
are

the

put
fire

smoke.

for

fire
into
must

be

sure

boiling,

not

the

spicery

the

Leave

Be

every

ens
chick-

bit

of

it.

shown

as

the

in

fire, that

gram,
dia-

the
the

wall

hour.

is necessary

the

add

salt.

started
1

hot,

then

chickens

first

Roast

hot

in

and

into

dipped

oil

salt

minutes.

20

powder

sesamum-seed

oil, and

sauce,

chicken

spicery

minutes

each)

pounds

chickens

the

for

GUY

of

drops

Put
for

SUE

sauce

few

water

(about

(a)

Chinese

cups

49

CHICKEN

ROAST

BOOK

stove

kept

; after

low.

before
the

the
chickens

There

must

chickens
are

be

in,
no

50

THE

CHINESE

Chinese

COOK

Roasting

Stove

BOOK

CHINESE

THE

COOK

ROAST

ducks

teaspoonfuls

cups

few

teaspoonfuls

Put

(a)
for

(about

minutes

dipped

into

(b)

Place

put

hot
into

first

smoke.

must

sesamum-seed

oil

salt

in

then

hot,

add

water

spicery powder,

the

Leave

sure

boiling,

not

ducks

the

bit

every

in

for

duck

of

is

it.

the

is hot.

of

Be

ducks

first

having
wall

powder

sauce

salt.

minutes.

20

each)

pounds

ducks

and

oil, and

sauce,

AEP

spicery

Chinese

the

51

DUCK

SUE

drops

BOOK

Roast

for

is necessary

the

stove;

kept

the

started

fire

be

shown

as

after

low.

the

in

fire, that

gram,
dia-

the

hour.
before

the

the

ducks

There

ducks
are

must

are

in, the
be

no

CHINESE

THE

52

COOK

DUCK

PARSLEY

mm
SI

ducks

cups
small

BOOK

II
wo

ARP

mushrooms

pieces ginger root,

Wine
1 tablespoonful Fun
the
Parsley enough to cover
2

the back

of each.
and

thoroughly
and

with

the

Add

mushrooms,

used

Therefore,

depends

because

the

on

older

wash

into

pan

4-inch

the

thick

in

cut

Wash

ducks

of

side
in-

boiling oil

the

Wine.

be

amount

the

age

duck

of

and

soup

to

is done.

duck

must

Cover

frying-pan.

ginger, and Fun

enough primary

the

the

1 inch

sauce.

in

until

Cook

done, there

When
left.

than

more

all.

cover

duck

dish

the interior.

Now

sweet

the

one

out

dry.

the duck

Put

with

Take

with

out

(b) Cook
until yellow.
(c)

ducks

the

{a) Open

mashed

cups

of

primary

size of the

the

longer

liquid
soup

duck,

it takes

to cook.

(d)

Make

gravy

of

the

liquid left, with

THE

54

CHINESE

COOK

DUCK

HASH

SUNG

ARP

duck

2
2

ginger juice

teaspoonful

Fun

head

of

fried

cups

Fry

add

enough

cut

fine

into

threads

duck

in

noodles

chopped

the

ginger
chopped

bamboo

primary

sible
pos-

Wine

the

the

and

lettuce

as

fine

chopped

teaspoonful

Add

Then

mushrooms

small

as

chopped

pan.

pieces

chestnuts

water

cups

(a)

into

chopped

cups

BOOK

juice

to

and

hot, oiled
Wine.

Fun

rooms,
mush-

chestnuts,

water

Mix

shoots.
soup

and

cover

Add

well.

until

cook

done.

(b)
the

Add

taste.

Chinese

garnish.

Chinese
Serve

ham

dice

on

gravy,

top
and

of

the

and

salt

lettuce.

fried

to

suit

the

Use

noodles

as

CHINESE

THE

COOK

DUCK

CHOP

CHOW

chicken

cups

cups

cups

cups

cups

hot
Add

celery
primary

soup

Put

the

chicken

and

Place

and

the

the

all of

and

vegetables

secondary
oil.

for

Fry

for

duck

fragments

in

minutes.

hot, oiled

minutes.

Add

the

secondary vegetables

Add

the

primary

(d)

into

minutes.

cook

15

for

fry

tables
vege-

pieces.

containing

water

pan

shoots

small

(c)

chestnuts

bamboo

into

pan

PIN

mushrooms

the

(b)

55

SUEY

ARP

water

Cut

(a)

BOOK

and

mix

well.

(e)
more

and

cook

for

minutes.

(/)
serve

soup

Add
at

once.

Chinese

gravy.

Mix

well

and

THE

56

CHINESE

COOK

POTATO

DUCK

ff II

^
SU

duck

The
A

cake

small

cup

of

and

fry

that

every

until

skinned

Chinese

red

cheese

of

potatoes

ginger, pounded

Wine
green

carrot

duck

into

brown.

oiled

an

Turn

part of the duck

frying-pan

frequently,
receives

the

so

same

of heat.

amount

(b )

Add

the

Take

The

in the

liquidleft
a

and

ginger

for 2 minutes.

into

pounds)
of

Fun

the

ARP

amount

piece

piece of
Put

(a)

JAI

(about

same

BOOK

and

put into

and

out

Wine

Fun

frying-pan

is to

fry

bowl.

be

put

separate bowl.
Add

(c)

Rub

mash.

of water

cups

this well

the

to

and

cheese

into the duck, inside and

outside.

(d)

Put

the

Place

the duck

cover

all.

which

remains.

(e)

Cover

potatoes into the cooking-pan.

on

Over

top.

Add

this pour

enough

water

cheese

any

Add

the

carrot.

the pan

and

cook

to

liquid

until tender.

THE

CHINESE

WINE

COOK

BOOK

57

DUCK

VAPOR

I* mi *i
SUN

(about 4 pounds each)

% full, of any wine
cups,
teaspoonful spicery salt
tablespoonfuls Chinese haid

^
1
2

the

(a) Open
long

place

them

back

the
in

with

ducks

in the

When

(b)

ARP

ducks

inches

SIN

of each.

have

ducks

suitable

about

cut

one

cleaned,

been

bowl

the

with

back

upward.
Rub

(c)

the duck

inside

and

with

out

ery
spic-

salt.
Place

(d)

of wine.

cups
on

or

carefullyin

the

duck.

(e)

Steam

in

Remove
steam.

the

of wine.

cups

Skim

wine

double-boiler

Pour
off the

Pour

cover.

stop the

(g)

the

sure

duck

does

for

of the

one

spill

not

2%

hours,

tender.

until

(/)

Be

each

By
off the

oil.

means

gravy

of

in

cold

water

cloth

take

into

another

to
out

bowl.

Place

(h)
duck

(i)
Garnish

oblong

falls
Now

into
the

pour
with

pieces

the
and

bowl
the

back
ham

down

so

the
that

bowl.

second

Chinese

the

than

larger

upside

gravy

with

containing

little

first

the

BOOK

bowl

the
bowl

Turn
duck

COOK

over

second

first.
the

CHINESE

THE

58

little

over

cut

the

duck.

into

small

parsley.

COOK

CHINESE

THE

STEAMED

duck

(about

cups

chestnuts

cup

white

cup

about

without

skins

Wine

and

barley

When

the

and

in

cold

and

minutes.

Add

the

Take

out

has

with

Fun

been

Chinese

put into

10

duck

with

one

the

bones

cleaned

wash

meat.

duck

out

the

of

long.

the

tearing

for

skins

without

back

the
inches

thoroughly
(d)

nuts

chestnuts

the

it inside

fry

without

1 hour.

for

(c)

pounds)

tablespoonful Fun

(fe) Open
cut

AEP

barley

Soak

(a)
water

JUN

59

DUCE

DON

y2

BOOK

hot, oiled

Wine.

Salt

sauce.

pan

the

Turn

and

duck

frequently.
(e)

upward,
Fill with
and

any

put the

Now
in

the

bowl

duck, with
little

the

larger than

chestnuts, barley, and

juice left

in the

open

side

the

duck.

white

nuts

frying-pan.

CHINESE

THE

60

(/)

Steam

{g)

Pour

Skim

off

{h)
larger

into

gravy

another

bowl.

oil.

Transfer
bowl

the

off

BOOK

hours.

2^

for

the

COOK

the

by

duck

bowls

the

holding

into

carefully
mouth

to

mouth.

(i)

Pour

the

gravy

over

the

duck

and

serve.

62

THE

the

length
(g)

water

of

the

Serve

Scoop

for

the

the

take

steaming.
Add

stove.

Take

the

cover

of

off

any

the

out

other
the

melon

out

the

oil

melon

and

melon.

which

well

mix

Be

ingredients.

rind.

hot.

.r^

How

cold

has

top.

and

break

off

spoon

the

BOOK

necessary

steam.

Take
of

duck
to

time

the

pan.

on

(h)

COOK

from

stop

means

formed

not

of

Remove
to

By

the

CHINESE

to

cut

top

off

East

Melon

with
careful

CHINESE

THE

COOK

DUCK

FRIED

FEET

fe!" II
ARP

CHOW

You

convinced

be

soon

the duck

after

20

and

2
2

cups

mushrooms.

cups

water

Wash

plunge

minutes.
bones
Cut

taste

you

each

off

the

into

small

bamboo

Continue
mixed

hot

feet

for

pieces

well.

fry

for

for

water

of

feet

all

out

the

feet.

the

Oil

bamboo

frying-pan

Add

5 minutes.

the

chestnuts.

water

shoots, chestnuts
to

pieces

duck

Take

skin.

ones

pieces.

stove.

thin

pairs of

spoiling the shape

Have

the

into

cut

boiling

into

into

fry the

larger

them

and

and

the

Cut

shoots, mushrooms,

(c)

shoots

bamboo

20

foot

Cut

(b)

feet

thoroughly

without

part of

best

it.

chestnuts

Take

will

You

want.

this is the

that

pairs of duck
chopped
cups

(a)

GUNG

all you

laugh

may

63

BOOK

and

minutes

salt and

mushrooms.

after

having

{d)
to

CHINESE

THE

64

Add
all.

cover

(e)

enough

Add

Cook

Chinese

COOK

primary
until

gravy

BOOK

soup

or

tender.

and

mix

well.

water

CHINESE

THE

COOK

PINEAPPLE

duck

can

DUCK

BOR

LOB

cups

celery
pieces of canned

(a)

peppers

green

Fun

Wine

into

small

cup

Cut

peppers,

Break

the

ginger

Put

the

into

oblong pieces the duck,

celery, and ginger.
into

eggs

together with

(c)

ginger

sour

eggs

pineapple,
(b)

ARP

cups

%
2

II

pineapple

well

of

65

BOOK

duck

the

little cornstarch

and

pan

mix

and

salt.

celery, and

pineapple, pepper,
hot, oiled

and

fry

for

minutes.

(d)
the

the

the fried duck.

Wine.

Fun

minutes

of

Add

add

Have

enough

substances

liquid is
(e)

with

Add

Chinese

and

Mix
hot

primary

cook

until

well
fire.
soup

about

and

add

After
to

cover

one

cup

and

mix

left.

the

vinegar

gravy.

and

sugar

m
THE

66

CHINESE

COOK

DUCK

THREADS

SUE

ARP

duck

1
2

the

(h)

shoots

mushrooms

cups

off

bamboo

cups

(a)

BOOK

primary

cups

soup

duck

Cook

the

meat

into

shreds.

Cook

the

bamboo

for

minutes.

20

and

tender

until

shoots
Then

tear

rooms
mush-

and
with

mix

the

duck.

(c)

Add

the

primary

soup

and

cook

while

longer.
(d)
serve.

Add

Chinese

gravy,

mix

well,

and

CHINESE

THE

ROAST

COOK

?"l ^

)M

pounds

cup

4i

and

the

cut

(fo) Sift
to

with

flour

and

flour

with

bones,

pieces.
put

into

suitable

cold

enough

water

dough.

the

dough

out

the

duck

the

flat and

into

cut

(e)
before
an

the
Place

The

in

perfect
of

amount

of

amount

putting
hour.

into

the

the

ball.

dough
Close

should

duck

it
be

dough.

double-boiler

over

fill them

flat and

wrapping

meat,

meat

carefully.

one-half

biscuits

roll the

Now

around

of

thin

small

the

out

size of biscuits.

(d)

up

into

powder

take

duck,

meat

the

Roll

(c)

the

the

Mix

make

the

lard

Roast

bowl.

flour

tablespoonful salt
tablespoonfuls baking

(a)

BOW

ARP

SUE

duck

67

BISCUITS

DUCK

BOOK

fire.

for

10

Steam

minutes
for

THE

68

CHINESE

COOK

WILD

DUCK

I"!

m
YAR

duck

cups

chestnuts

cups

water

cup

cup

(a)
cold

the

4 inches

the

the

barley

in

the

out

with

the

cut

one

bones

duck

inside

and

out
with-

out

Salt
and

pan

Wine.

from

Take

duck

meat.

sauce.

Fun

Take

skins

and

of the

back

long.

Wash

oiled

without

nuts

chestnuts

the

tearing the

an

skins

for 1 hour.

(b ) Open

Chinese

without

chestnuts

white

Soak

(c)

ARP

chopped pork
barley

cup

water

about

BOOK

the

thoroughly and put

fry for 10 minutes.

Turn
stove

the
and

duck

put

with
into
Add

frequently.

into

bowl

little

larger than the duck.

(d) Fill the duck with the chestnuts, barley,
and
nuts
juice left in the frying-pan.
any
Steam

(e)

for

Get

2^4
a

hours.

bowl

larger than

the

one

holding

CHINESE

THE

70

COOK

HAM

DUCK

AND

iK

boil

the

duck
Boil

(b)
then

the

Take

(a)

TOY

cut

into

15

ARP

of

out

pieces

duck.

Then

minutes.
ham

Chinese

There

inches.

bones

for

*!

FOR

BOOK

for

inch

1/16

should

by

be

and

minutes

15

inch

much

as

by
ham

ll/o
as

duck.
Put

(c)
of

ham,

(d)
Fun

and
Add

Wine,

in

so

and

bowl

on,

cups
steam

until

piece
the

is

bowl

primary
for

duck,

of

soup

2%

hours.

piece

filled.
and

cup

CHINESE

THE

COOK

HONG

SUE

MIN

lamb

cut

into

inches

of

inches

1%
A

few

bunch

teaspoonful

into

pan
the

cover

of

the

of

rest

salt

and

(c)

Fry

until

YUT^G

pieces %

inch

by

spicery

Octogon

garhc

the

salt

water,

the

and
the

Dip

Chinese
the

cook

lamb

substance.

than

more

and

substances,
out

and

spicery, garlic,

lamb,

cold

of

Take

(b)

by

of

drops

Put

(a)

pounds

71

LAMB

FRIED

BOOK

enough

until
throw
lamb

salt
to

tender.
the

away

into

dish

sauce.

lamb

in

of

pan

boiling

oil

brittle.

(d)

Chop

and

serve

the

taste.

when

up

fried

hot.

lamb
Use

into

spicery

size

proper
salt

to

suit

THE

72

CHINESE

COOK

LAMB

BOOK

HASH

MIN

YUNG

SUNG

of lamb

pounds

cups

water

cups

mushrooms

cups

bamboo

head

lettuce

tablespoonf uls

cup

chestnuts

fried

shoots
into

cut

threads

Chinese

ham

cut

into

dice

noodles

Wine
tablespoonful Fun
%
teaspoonful ginger juice
1

The

lamb,

bamboo

shoots

and

chestnuts, mushrooms,

water
are

be

to

chopped

as

fine

as

possible.
(a) Fry

the

chopped

Iamb

in

hot, oiled

pan.
Add

(b)
Then

add
and

(c)
cook

Add

until

threads.

the
the

ginger juice

chopped

water

and

Fun

chestnuts,

bamboo

shoots.

Mix

well.

enough

primary

soup

to

done.

Serve

on

cover

top of the

Wine.
rooms,
mush-

and

lettuce

THE

CHINESE

COOK

STEAMED

of

pounds

2
2
3

red

dates

cup

Fun

Use

(b)

Take

salt

and

lamb

cut

pieces %

into

inch

by

inch

by %

mushrooms

unskinned

cups

(a)

of

dry

cups

YUNG

MIN

inches

1%

73

LAMB

DON

BOOK

chestnuts

Wine

water

to

boil

out

the

lamb

sweet

the

lamb

and

into

dip

(Chinese

sauce

for

utes.
min-

10

bowl

Chew

name

Tout).
(c)
enough

primary

chestnuts,
until

(d)
serve.

all

Put

red

into

to

soup

dates,

and

and

cover

Fun

Add

bowl.

suitable

Wine.

add

the

Steam

tender.
Remove

any

oil

from

the

liquid,

and

CHINESE

THE

74

COOK

LAMB

CHOP

CHOW

1%
25
2
2
1

(a)

cups

dry

into

(")
and

all

shoots

noodles

the

threads
the

ingredients
II/2

inches

ginger
in

mushrooms

root

mushrooms

fried

Fry

ginger

skinless
bamboo

Cut

YUNG

lamb

cups

cup

MIN

pounds
threads

SUEY

id"

BOOK

except

the

dles
noo-

long.
bamboo

root,

hot,

oiled

Mix

well.

of

primary

shoots,
for

pan

10

minutes.

(c)

Add

the

lamb.

Cook

for

minutes.

more

(d)
cook

until

(e)
Use

when

Add

Add
the

hot.

bowl

one

cup

of

Chinese
fried

liquid

soup

and

is left.

gravy.

noodles

for

garnish.

Serve

COOK

CHINESE

THE

PLAIN

BOOK

75

SUEY

CHOP

"

EARN

pounds

pork

pounds

bean

(a)
inch

by
(b)

into

an

(c)
for

15

(d)

onion

cups

Cut

the

inch.

Put
oiled
Add

the

sprouts
threads

pork

pork,

pan
water

CHOP

and

into

bean

fry

enough

minutes.
Add

Chinese

pieces

gravy.

sprouts,
for

10

to

inch

1/16

and

by

onions

minutes.

cover

and

cook

THE

76

CHINESE

COOK

EXTRA

CHOP

;!in

pounds
%

Bean
2
2

pork

{a)

pan

for

15

(c)
Remove

fry
Add

inch

by

inch
to

into

shoots

of

amount

pork

threads
cut

into

pieces

same

pork

as

the

shoots

(b)

cut

1/16

pieces

mushrooms

Put

and

bamboo

cups

bamboo

into

equal

onions

size

CHOP

cut

by

sprouts

cups

LEW

inch

cups

SUEY

GAR

BOOK

and
for

bean

sprouts,

mushrooms

into

pork,

10

an

oiled

minutes.

enough

water

onions,

to

cover

and

cook

minutes.
Add

Chinese
from

gravy.

the

stove

and

serve

at

once.

CHINESE

THE

78

COOK

PORK

THREADS

GE

1%
S
S

the

(fo)

pork
shoots

primary

Cook

the
into

soup

and

tender

until

pork

tear

off

threads.

the

Cook
for

SE

mushrooms

cups

meat

YORK

bamboo

cups

(a)

pounds
cups

BOOK

20

shoots

bamboo

minutes.

Then

and

rooms
mushwith

mix

the

pork.
(c)
(d)

Add
Add

the

primary

Chinese

gravy.

soup

and

cook

again.

THE

CHINESE

COOK

POTATO

PORK

SE

79

YORK

GE

JI

BOOK

Pork

(2 pounds)
pounds skinned
potatoes
small
piece ginger, pounded

cake

cup

Oil

until

Fry

carrot

frequently

Turn
the

of

in the

Put

frying-pan.

brown.

part

every

Wine

Fun

the

cheese

red

piece green

(a)

Chinese

that

so

the

receives

pork

pork.

same

of heat.

amount

(h)

Add

the

ginger

out

and

the

and

wine

and

fry

Put

the

for 2 minutes.

(c) Take
juice left

the

in

put into

bowl.

into

frying-pan

separate

bowl.

(d)
and

of water

cups

the red

to

cheese

mash.

(e)
Add

Add

Put

the

the

Place

carrot.

enough water
juice and the
(/)

potatoes

Cover

to

into

the

pork
Pour

cover.

cooking-pan.
on

top.

Add

this the

over

cheese.
the pan

and

cook

for

1%

hours.

CHINESE

THE

80

COOK

BRITTLE

pounds
few

tablespoonfuls

egg

10

(b)

pieces

tablespoonful

Boil

the

on

Break

Fry

in

(d)

Put

the

and

with

boiling

in

spicery

water

cool.

mix

Mix
the

with

the

starch.
corn-

pork.

oil until
into

pork

cold

until

times

red.

it gets

water

oil

no

and

floats

surface.

(e)

Dry

the

pork

(/)

Add

the

Fun

hours.

plain

cornstarch

egg.

several

water

by 1%

Wine

Fun

the

fried

inch

spicery

Octogon

Let

(c)

the

pork

minutes.

Then

change

of

pieces %

inch

by

YORK

into

cut

for

GE

pork

inches

(a)

PORK

JOU

so

BOOK

and

place

Wine,

and

in

bowl.

steam

for

CHINESE

THE

COOK

CHESTNUT

STEAMED

LUT

^%

(a)
in

Dip

boiling
(b)

oil

pieces

inch

by

pork

out

into

sweet

and

sauce

fry

red.
the

water

pork

and

until

no

in

place
oil

is

on

cold

top

water.

(c)

Dry

fried

pork

{d)

Add

the

chestnuts

Steam

for

1%

chestnuts

until

Change

into

Wine

the

Take

water.

the

Fun

YORK

inches

1%

skinless

cup

GE

cut

81

PORK

DONG

pork
by

cups

GE

pounds
inch

BOOK

hours.

and

place
and

the

in
Fun

bowl.

Wine.

of

THE

82

CHINESE

COOK

SALAD

PORK

^.
LANG

^%

by %
the

the

until

Cut

the

Put

to

the

with

mustard

and

string

bowl, and

beans

add

salt and

Cover

and

keep

air

(e)

Place

the

pork

on

Use

top.
inch

salt to suit

vinegar.
minutes.

10

enough

gar
vine-

cover.

(d)
beans

for

of it.

pieces 1/32

Mix

in

with

oil out

the

on

thin

inches.

with
the

Boil

into

long

place

holes

the

oil is

into

and

small

squeeze

no

pork

by 1%

taste, and

(c)

several

Gently

water

inch

inches

cut

done

until

pork

Punch

needle.

(b)

YORK

vinegar

Boil

Change

GE

mustard

cup

water.

large

BONG

pork (uncut)
pounds string beans

1 cup

cold

pounds

^%
%

(a)

BOOK

and

top

of

hours.

the

string

serve.

parsley

garnish.

tight for

and

sage

cut

into

threads

for

CHINESE

THE

COOK

PIGS'

FRIED

i*
CHOW

4
1

teaspoonfuls

1
2

teaspoonfuls

teaspoonful

Chinese

inches,
salt,

sauce,

teaspoonful

PAI

QUIT

ribs

sugar

cornstarch
Chinese

ribs

the

1%

by

and

sauce

egg

Cut

(a)

RIBS

Wine

Fun

cup

83

vinegar

cup

inch

pigs'

pounds

BOOK

into

pieces
mix

and
1

inch

well

Fry

egg,

cornstarch

teaspoonful

sugar.

the

with

by

in

oil

boiling

brown.

until

(b)
Wine,

Add
2

and

cups

the

to

of

cornstarch.

mixture
and

water,
Cook

the

vinegar.

the

remaining

until

nearly

Fun

dry.

gar
su-

CHINESE

THE

84

COOK

CHOP

BEEF

cups

cups

%
the
and

bean

teaspoonful

Fun

few

pieces

sesamum-seed

few

threads

ginger

beef

1^

inches.

little
Put

hot, oiled

(c)
beef

nearly

{d)

Add
on

pieces 1/32

salt

and

and
water

top.

fry

and
for

enough
Cover

Chinese

gravy

with

sauce.

bean
5

into

sprouts

minutes.
to

tightly

Spread

cover.

and

cook

mix

well.

dry.
Add

by

Wine,

oil, Fun

Chinese

celery

inch

thoroughly

Mix

sesamum-seed

the
pan

oil
root

into

the

cornstarch,

long

Wine

by

i^^ch

sprouts

inch

pieces %

into

cut

cornstarch

(b)

the

celery

teaspoonful

Cut

PIN

YORK

(a)

yf

beef

pound

OUT

CHOW

SUEY

BOOK

and

until

CHINESE

THE

86

COOK

FISH

CHOP

CHOW

pounds

diameter.
thin
2

cups

few

Take

Remove

the

bones

out

shoots

inches
bean

cups

out

2^/2 inches
and

cut

in
into

fragments

bamboo

cups

than

less

mushrooms

1%

take

not

PIN

pieces of ginger
inch by %
inch by

(a)

SUEY

YUE

pike

BOOK

inch

into

cut

by 1/32

pieces 1/32

into

cut

pieces %

by

inch.

sprouts

the

skin

Cut

bones.

the

pike

and

pieces 1/16

inch

from
into

thick.

(b) Fry
shoots, and

the
bean

mushrooms,
sprouts

in

ginger,
a

hot, oiled

bamboo
pan

for

5 minutes.

(c)
for

15

Add

enough

water

to

cover

all.

minutes.

(d)

Add

Chinese

(e)

Add

the

Garnish

with

pike

gravy.

and

mix

parsley, and

well.
serve

hot.

Cook

CHINESE

THE

COOK

FISH

salted

cups

Chinese

cup

almonds

or

peanuts

ham

pounds vegetables in season

teaspoonful cornstarch

6
1

the skin

Remove

from

through

Run

the bones.

out

YUN

pounds pike

1%
%

(a)

87

BALLS

YUE

BOOK

the

pike and

the

grinder

take
three

times.
Cut

(b)
and

the

(c)

vegetables.
the

Put

with

it the

water

and

Stir well
to

pieces the almonds, ham,

into small

pike

into

cornstarch,
1

for

stir in the

hour.

and

mix

salt.

Be

sure

direction

same

bowl

of

1 cup

teaspoonful
an

big

all

the time.

(d)

Add

the

nuts

and

ham.

well.

Mix

(e)
Hold

Wash
the

your

mixture

hands
in your

as

clean
hand

as

and

possible.
squeeze

THE

88

gently;
of
off

small

the

cold

(/)
When

the

Cook

(h)

Mix

ball
to

comes

(g)

and

in

the

the

Wash

the

through

come

shown

as

BOOK

Take

figure.
each

spoon

top

time

water.

be

can

will

spoon.

Place
it

COOK

ball

fingers,

with

with

and

CHINESE

placed
the

the
in

top
a

of

pan
it

boiling

indicates

it

water.

is

done

bowl.

vegetables

together
Chinese

in

the

gravy.

until

fish

done.

balls,

the

tables
vege-

THE

CHINESE

COOK

FRIED

FISH

1^
GUR

1%
%
6

89

BALLS

YUE

YUN

pounds pike
peanuts

or

ham

Chinese

cup

almonds

salted

cups

pounds vegetables in season

teaspoonful cornstarch

cups

mushrooms

the skin

Remove

(a)

the bones.

out

BOOK

Run

from

through

the

pike and

take

the

grinder

three

times.

(fe) Cut
and

the

(c)
with

into small

vegetables.

Put

the

it the

to

pike

into

cornstarch,

teaspoonful
sure

piecesthe almonds, ham,

salt.
in

stir

big

the

of

cup

Stir well

bowl

for

and

water
an

and

hour.

direction

same

mix

all

Be

the

time.

(d)

Add

(e)

Make

preceding
in

the nuts
the

fish balls

page.

boilingoil

ham.

and

until

Add

they

as

Mix
described

beaten
turn

egg,

yellow.

well.
on

and

the
boil

1
THE

90

(/ )

Cook

CHINESE

the

COOK

vegetables

and

BOOK

mushrooms

til
un-

done.

(g)

Mix

and

together
Chinese

the

gravy.

fish

balls,

the

tables,
vege-

CHINESE

THE

COOK

RAW

BOOK

91

PARTY

FISH

SANG

YUE

pounds pike
6 pounds carrots

cups

pieces ginger

cup
few

A
1
1
1
1
S
1

(a)
the

out

inch

green

squeeze

(d)

Chow

leaves

lemon

tablespoonful lemon juice

tablespoonful fried sesamum-seed
teaspoonful powdered salted almonds
teaspoonful powdered salted peanuts
tablespoonfuls peanut oil
tablespoonful vinegar
chrysanthemums
cups
the

Remove

Cut

into

all the
Put

the

with

pieces l/l6

the

the

pieces 1/16

Dry

carrots,

Chow,
carrots

into

inch

clean

by

cloth.

by 1/16
peppers,

green

lemon

vinegar

inch

and

juice out

take

the fish and

from

into

inches.

inches

Put

skin

Cut

bones.

root. Chow

(c)

root

Chow

Chinese

by 1%

(")
by 1%

peppers

inch

ger
gin-

leaves.

suitable

bag

and

of them.
and

little salt in

THE

92

large
well

and
Then

COOK

of

enough

BOOK

the

and

carrot

mix

oil.

Mix

almond

(/)

Add

bowl.
with

(e)

CHINESE

the

oil, peanut

vinegar,

powder,

and

powder.
this

Spread
salt.
add

Add
oil

and

mixture
the
mix

on

remaining
well.

top

of

the

fish,

vegetables.

CHINESE

THE

94

COOK

HOT

"

NG

1
2

cup

vinegar

Pour

times

the
the

vinegar,
Garnish

the
and

weight
in

the

fish

with

do

the

of

fish.

and

this

not

boiling

bowl,

on

keep

suitable

made

gravy
a

but

cut

it.

water

Add

equal
the

to

salt.
until

covered

lukewarm.

gets
Put

it

salt

cod

into

Chow

Chow

the

fish

water

YUE

LOW

teaspoonfuls

(b )

(c)
over

Chinese

Clean

Place
the

can

(a)

#.

cod

pounds
1

FISH

WATER

"

10

BOOK

little

of

the

and

serve.

and

pour

Chow,

Chow

cornstarch,

sugar,

parsley

plate

and

salt.

THE

CHINESE

COOK

STEAMED

pounds

pike

pieces

Chinese

YUE

The

with

salt.

(h )
and

14

Cut

this

root

of

amount

the
Add

pork

Spread

ginger

same

Clean

(a)

mushrooms

threads

100

onion

Chinese

cup

the
into

on

but

fish

with

pork

do

not

onion,

top

ginger

mushrooms,

1%

threads,
of

parsley.

the

it.

cut

Rub

oil.

teaspoonful

hour.

Garnish

95

PIKE

JING

BOOK

fish

inches
and

steam

root,

long.
for

THE

96

CHINESE

COOK

EEL

IN

NET

m
SEEN

MOEN

of

inch

Wine

egg

(leaf lard) enough

Put

minutes.

chestnuts

Fun

teaspoonful

Lard

skinless

cups

White

(a)

eel

pounds

1%

the

eel

Take

long.

BOOK

into

out

and

Place

in

each

fried

to

the

wrap

eel

for

water

warm

wash.

Cut

into

oil and

boiling

20

pieces

fry

til
un-

yellow.
(b) Wrap
lard.
like

lard

(This
net.)

(c)

Put

two

cups

Add

the

Use
the

is the

the

than

chestnuts

Garnish

Chinese
with

of

and

Fun

about

gravy.

parsley.

pig
for

eel into

enough

eel

of

of egg

wrapped

more

Add

fat

white

nearly dry (with

(d)

piece

and

pan.

water

to

cups

looks

paste.

Wine.
2

the

with

Cook
of

Add
cover.
til
un-

liquid remaining).

CHINESE

THE

COOK

STEAMED

turtles

cups

mushrooms

cups

chestnuts

pound

Y2

cup

of cold

the

1%

inches.

the
into

Have

of oil into

put

root

Bring

meat

in

hot

the

Cut

the

inch

by 1%

Into

pieces%

[e)

Add

mushrooms,

pieces 1
fire.

for

bamboo

inches
inch
to

the

cooking-pan

slowly.

inch

by

the

Wine,

inch.

inch

by

oil is very

and

minutes.

shoots

tablespoonfuls

When

by 1/16

Wash.

interior.

Put

Fun
10

boil

shell and

meat,

juice. Fry

(d)

to

frying-pan.

juice

root

live turtles into

Remove

Cut

hot

the

pork

roast

Wine

Fun

water.

(b)

(e)

Chinese

QUY

teaspoonful ginger

Put

(a)

97

TURTLE

DON

BOOK

ginger

Turn

into
Cut

stantly.
con-

pieces %
the

pork

by ll/4inches by % inch.
in the frying-pan, the
meat

chestnuts, bamboo

shoots, pork

THE

98

and

CHINESE

enough

COOK

primary

to

soup

BOOK

Bring

cover.

to

boil.

(/)
for

1%
(g)

top.

Put

all

into

suitable

bowl

and

steam

hours.
Skim

Salt
but

off
to

the

any

taste.

soup

oil
Not

also.

which

only

may

the

be
meat

the

on

is

licious
de-

THE

CHINESE

COOK

TURTLE

SOUP

turtles

cups

mushrooms

cups

chestnuts

%
%

teaspoonful ginger

25

worth

cents'

Put

the

II4

inches.

(c)

into

Have

put

root

the

meat

of oil into
hot

Bring

Remove

Cut

hot

in the

Cut

the

pieces%
to

inch
the

cooking-pan

slowly.

inch

by

Wine,

and

minutes.

by

ginger

Turn

into

shoots

stantly,
con-

pieces %

Cut

by l^/^inches

by %

in the

inch

oil is very

the

by I/I6 inch.
meat

Wash.

tablespoonfuls

When

Fun
10

interior.

Put

fire.

bamboo

into

boil

pieces 1

for

by II/2inches
Add

into

shell and

meat,

inch

(e)

to

juice

Kay

Bug

frying-pan.

juice. Fry

{d)

of

root

live turtles

the

of cold water.

(b)

pork

roast

Wine

Fun

cup

(a)

Chinese

pound

99

TONG

QUY

BOOK

the

pork

inch.

frying-pan, the

THE

100

CHINESE

COOK

mushrooms,

chestnuts,

and

primary

enough

to

Put

(/)
Kay,

Dong

steam

for

Salt

top.

Bug

Kay

Chinese

nourishment

be

into

pork

shoots,
to

soup

Bring

cover.

1%

removed

Yen

is

Bug

York

before

and

plant

like

the

its

It
flavor.

be
is

used

Bug
sticks

wooden

soup

in

soup
can

store.

for

be

may

the

Serve

grocery

look

which

oil

any

taste.

and
Sum

Gee,

Gay

the

and

hours.
off

to

add

bowl,

suitable

Sum,

Skim

{g)

Dong

bamboo

boil.

any

BOOK

is

served.

on

the

bowls.
in

bought
both

Kay
and

for
and

must

THE

102

CHINESE

garlic

and

water

several

(c)

hour.

into

lard,

soup

to

Put

into

cup

Change

Chinese
salt.

ham
Use
the

serve

hot.

table-

enough

slowly

and

liquid

it

throw

for

containing

pan,

away.
6

pints

boil.
into

and

third

which

gravy

the

tablespoonful

taste.

the

than

more

Boil

starch,
dice

Add

pan.

cover.

again
Add

Change

root.

twice

and

chicken

of

suitable
and

BOOK

boiling.

another

soup,

soup.

ginger

when

the

off

primary
(e)

of

Drain

(d)
of

times

Put

primary

of

pieces

spoonfuls

COOK

Garnish

consists

whites

little
red
with

of

pan

of

mary
priof

eggs,
and

cornstarch

vinegar
parsley

to

prove
imand

THE

CHINESE

COOK

SHRIMP

CHOP

CHOW

9,
2
2
1

pounds

piece

(a)
in

enough

with

of

onion

oily

water

off

shells

Wine

Fun

to

bean
for

pan

threads

into

cut

mushrooms,

an

the

sprouts

teaspoonful

Fry

YUN

mushrooms

bean

cups

103

SUEY

HAR

shrimp
dry

cups

BOOK

sprouts,
10

Boil

cover

and

minuteSo
for

ion
on-

Add
minutes.

15

{h)
add

Fry

the

shrimp

Mix

gravyo

Wine.

in

oiled

hot,

Keep

pan

frying

until

and
the

red.
the

sprouts,

primary

shrimp

Fun
turns

(c)
bean

the

soup.

shrimp
and

with
and

onion,
When

it

the

mushrooms,

add

boils,

add

cups

Chinese

of

THE

104

CHINESE

COOK

STEADIED

SHRIMP

DON

24
48
1
1

into

ginger

Fry

in

together

the

juice.

root

shrimps.

Cook

liquidbut
(c) The

do

be

the

for

1/16 inch long.

of

and

in

(d)

on

and
"

Add

the

as

Place

then

bamboo
halves

the

cup

the
the

liquid

to

Drain

off the

shoots

should

of

the

shrimp,

shrimp

and

bamboo

piece

them

having

and

it away.

bowl, arranging them

shrimp
so

this

and

pan.

Wine

minutes.

pieces of
size

shrimps

oiled

Fun

Add
5

the

hot

throw

not

48

same

shoots

juice

the shells from

halves.

Mix

(6)

HAE

large shrimps
shoots
pieces bamboo
tablespoonful Fun Wine
teaspoonful ginger root

[(a)Remove
cut

BOOK

of

first

"

piece

bamboo

shoot,

parallel.

primary

soup

and

steam

for

2 hours.

(e)
the
and

Turn

two
serve.

now

bowls

into
mouth

another
to

bowl

mouth.

by placing
Add

gravy

CHINESE

THE

COOK

FRIED

m
HAR

JOUT

pounds

shrimp

pounds

green

peppers

eggs

tablespoonful

Mix

(a)

salt

into

one

the

up

Add

by

105

SHRIMP

*^

BOOK

cornstarch

shrimp,
suit

to

pan

of

and

eggs

the

taste.

boiling

starch.
corn-

Put

one

until

oil.

Fry

into

pieces

brown.

(fe)

Cut

size

same

the

minutes.

(c)

Add

for

the

as

green

peppers

shrimp.
Then

add

Fry
the

in

an

shrimp

oiled
and

the
pan
mix

well,

Cook

(d)

for
Add

Garnish

enough
10

primary

soup

minutes.
Chinese

with

gravy.

parsley

and

serve.

to

cover.

106

THE

CHINESE

COOK

OYSTER

HO

PIN

SE

oysters

9" cups

bamboo

cups

water

celery
pieces of pork
tablespoonful Fun Wine
teaspoonful ginger juice

1
1

Cut

(a)

chestnuts

Put

oysters, bamboo

the

celery,

(b)

shoots

cups
few

10

SUEY^

CHOP

CHOW

9, dozen

BOOK

and

the

fragments.

oysters into

Then

minutes.

into

pork

nuts,
shoots, chest-

boiling water

fry the oysters in

for

hot oiled

paua

Add

(c)

Continue

juice.

(d) Fry
celery,and
Add

to

(e)
about

(/)

the

cook

to

the bamboo

pork

in

and

Wine

Fun

an

for

shoots,
oiled pan

the

ginger

minutes.
water

for

chestnuts,
5 minutes.

oysters.

Add
1

cup

Add

cup

of

primary

soup

liquid remains.

Chinese

gravy.

and

boil until

CHINESE

THE

COOK

DON

dozen

SE

HO

oysters
the

Lard-skin
1

(enough to wrap
teaspoonful ginger juice

tablespoonful
of

Whites

for

Add

(b)

as

each
the

oysters
oyster

white

(d)
oil and

(e)
1%

of

Put

and
with

for

egg
the

set

about
a

fry until
Now

on

into

lard-skin

juice.

ginger

pieces

inches
of

piece

using

paste.

they

brown.

lettuce.

Wrap

lard-skin,

oysters

them

wide

as

long.

wrapped

hours.
Serve

water

oil.

hot

and

Wine

Fun

the

Cut

the

in

fry

in

them

Boil

7 minutes.

for

(c)

eggs

Then

the

oysters)

Wine

Fun

oysters.

minutes.

10

Fry

the

Wash

(a)

107

OYSTERS

STEADIED

2%

BOOK

are

in

bowl

and

into

boiling

steam

for

CHINESE

THE

108

COOK

ROASTED

OYSTERS

SU

2%

dozen

SEE

HO

oysters

red

cup

BOOK

vinegar

Sesamum-seed

oil

Sugar
Salt

(a)
Then

the

Dry
in

oil.

String

the

dip
(b)

roast

until

them

about
Serve

sesamum-seed

with

with

oysters

done

over

foot

oysters

sauce

oil,

above
made

sugar,

clean,

through
charcoal
the
of
and

dry

fire.

wire

cloth.

and
Have

fire.
the

salt.

red

vinegar,

CHINESE

THE

110

COOK

BOOK

CRAB

HI

Crabs

found

are

best

The

water.

where

the

salt

they

exist

all

for

crabs

In
The

contain

ones

the

most

only

meat

Naturally

salt

is the
and

In

oil to

red.
is used
Never

because

fit any

crab,

cooking
is to

wash

in

but

spoils

or

the

August.

heavy

is

contains

ones.

crab.

enough

taste.

all

it is not
or

flavor.

is

that

crab

the

Sometimes

oil

months

food

it until

steam

serving
salt

which

place

water.

delicious

therefore,

hot.

add
it

and

the

for
much

too

one's

when

Serve

look

always

salt

Although

and

July,

best

the

round,

year

in

mix.

water

February,

crabs

light

This

the

are

buying

fresh

found

is

quality

and

in

abundantly

most

red

sary
neces-

turns

vinegar

necessary.

butter

of

any

kind

CHINESE

THE

COOK

CRAB

crabs

cup

cup

cup

pints primary

TONG

of

small

Cook

the

take

Cut
for

(c)

soup

shells

out

the

the

from

hour.

meat

and

for

water

and

crabs

By

means

break

into

pieces.

minutes.

Now

the

into

vegetables

secondary
20

the

put

secondary

vegetables

in

crab.

(d)

Add

primary

(e)

Add

Chinese

from
and

mushrooms

pieces.

(b)

with

shoots

bamboo

boiling

fork

chestnuts

water

Remove

into

put

111

SOUP

HI

(a)

BOOK

the

garnish.

stove

and

soup

gravy,
at

once.

cook

mix

for

well,
Stir

in

15

and

utes.
min-

move
re-

parsley

CHINESE

THE

112

FRIED

COOK

1
1

(a)

vinegar

red

cup

cornstarch

tablespoonful

the

Mix

( b ) Fry
Serve

crabs

eggs

Salt

eggs.

HI

HORK

YUN

soft-shell

1^

OUT

CRAB

SOFT-SHELL

*^

BOOK

with

to

in

crab

with

the

cornstarch

and

taste.

boiling
the

red

oil

until

vinegar.

golden

brown.

CHINESE

THE

COOK

CHINESE

FRIED

BOOK

113

TOMATO

WITH

CRAB

HI

SUE

KAR

crabs

Chinese

equal in weight

tomato

cluding
crabs, in-

to

shell
Wine
tablespoonful Fun
% teaspoonful ginger juice
1 cup
primary soup

(a)
until

Wash

they

the crabs.

Open

red.

means

turn

off all the meat.

turns

Then

the

crab

(c) Fry
(d) Add

in

tomato

yellow.

of

it into small

Tear

the

{b) Fry

By

the shell. Steam

mash
in

fork

take

pieces.

boiling oil

until

it

starch.

into

hot, oiled pan.

ginger juice and

Fun

Wine.

Turn

often.

(e)

Add

the

(/) Add
from

remove

(g)
the

the

Add

Mix

tomato.

primary

the
salt

stove

and

soup.
at

red

taste.

Garnish

with

parsley.

well.
all is dry,

When

once.

vinegar

to

improve

CHINESE

THE

114

FRIED

COOK

CHINESE

BOOK

TOMATO

WITH

SHRIMP

SUE

KAR

i^
HAR

pounds

shrimp

pounds

Chinese

tablespoonful

teaspoonful

(a)

Fry

the

(h)

Fry

the

yellow.

turns

(c)

Add

Wine

Fun

juice

ginger

primary

cup

tomato

soup

in

shrimp

in

tomato

Then

hot, oiled

mash

into

ginger juice

oil

boihng

and

pan.
until

it

starch.

Fun

Wine.

Turn

often,

(d)

Add

(e)

Add

dry,

remove

(/)

Add

the
the

primary
the

from
salt

Mix

tomato.

and

red

with

When

soup.

stove

at

vinegar

taste.

Garnish

well.

parsley.

all

is

once.

to

improve

the

CHINESE

THE

COOK

\ii fl
SHON

WHY

worth

25

cents'

worth

of

10

cents'

worth

of

dish not

eat

Shon

Why

convalescent

rub

inside

(b)
Chong
(c)
1%

When

Wash

in

Remove

liquid.
Serve

with

Cover
a

advise

as

people

sick

and

Its benefits

have

salt.

Add

pork.

primary

soup

and

washed,

been
in

Put

to

describ
in-

bowl.

Zee, Dong
the

and

pigeons.
for

steam

double-boiler.
the

oil from

Salt to taste.
the

value

great

Shon, Kee

Why

and

pleasing

wonderful

are

with

out

and

rebuilding the strength

pigeons

the

Chow,

hours

(d)

and

has

Gob,

people
the

Shon

often

in

use

Chow

Chong

Dong
Why

Yue

of its

Zee

Kee

it also

Physicians

the results

(a)

GOB

is nutritious

only

taste, but

medicine.

of

of

cents'

This

to

YUE

10

the

pigeons
few pieces of pork

to

115

PIGEON

SHON

WHY

BOOK

pigeon

Use

with

the

oil and

the

top

of

liquidfor
Chinese

the

soup.
sauce.

THE

116

CHINESE

COOK

PIGEON

CHOP

CHOW

2
9"

water

cups

bamboo

celery

cups

primary

Cut
Put
Add

(c)
pigeon

the

Add

fry

the

Add

(e)

Add

out

thin
for

into

water

the

hot

and

Chinese

the

pigeons

and

into

hot,

Put

minutes.

vegetables

pan

cook

secondary

primary

of

pieces.

secondary

fragments.

(d)

soup

bones

into

and

pan

pieces.

shoots

cups

meat

(b)

GOB

mushrooms

Take

the

oiled

YUE

chestnuts

cups

cups

cut

SUEY

pigeons

(a)

BOOK

Mix
soup

gravy.

and
for

fry
15

into
for

thin
utes.
min-

minutes.

vegetables

to

the

well.
and

cook

for

utes.
min-

THE

118

CHINESE

COOK

PIGEON

FRIED

YE

SUE

Clean
them

boiling
spicery

into
oil
salt.

young
a

bowl

until

BOOK

GOB

pigeons,
of

yellow.

or

Chinese
Serve

squabs,
sauce.

when

and

put
in

Fry
hot

with

THE

CHINESE

COOK

PIGEON

HASH

tL aS
YE

GOB

BOOK

^
SONG

pigeons

cups

water

cups

mushrooms

cups

bamboo

%
1

teaspoonful ginger juice

teaspoonful Fun Wine

head

tablespoonful ham

cup

(a)

chestnuts

into

shoots.

Cut

(b) Fry

dice

noodles

very

the

pieces the pigeons,

small

and

mushrooms,

chestnuts,

water

shoots

of lettuce

fried

Cut

119

lettuce

into

bamboo

threads.

hot, oiled

the

chopped pigeon

in

the

ginger juice and

Fun

Wine.

vegetables and

mix

well.

pan.

(c)
(d)
(e)
cook

Add

the

Add

enough primary

until

(/)
the

Add

Serve
ham

cover

and

done.

Add

stove

to

soup

Chinese
at

on

once.

gravy
Salt

to

and
suit the

top of the lettuce.

dice

and

fried

noodles

from

remove

taste.

Use
as

the

nese
Chi-

garnish.

CHINESE

THE

120

BOOK

COOK

HASH

QUAIL

II

*l
ARM

M
SONG

CHUN

quails

cups

cups

mushrooms

cups

bamboo

chestnuts

water

shoots

Y2 teaspoonful ginger juice

1 teaspoonful Fun
Wine

(a)

head

tablespoonful ham

cup

fried

Cut

pieces.

of lettuce

the

noodles

rooms,
chestnuts, mush-

quail, water

and

bamboo

Cut

the

(b) Fry

dice

shoots

lettuce

into

into

very

small

threads.

the

chopped quails in

Add

the

secondary vegetables and

Add

enough primary

hot, oiled

pan.

(c)

mix

well.

(d)
cook

until

(e)
the

Serve

ham

cover

and

done.

Add

stove

to

soup

Chinese
at

on

once.

gravy

Salt

to

and

suit the

top of the lettuce.

dice and

fried

noodles

from

remove

taste.

Use
as

the
a

nese
Chi-

garnish.

CHINESE

THE

COOK

PARTRIDGE

BOOK

121

HASH

ftl fti M

partridges

cups

water

cups

mushrooms

cups

bamboo

%
1

teaspoonful ginger juice

teaspoonful Fun Wine

head

tablespoonful ham

cup

the

Add

shoots
into

lettuce

small

into very

threads.

chopped partridges

(e)

the

Add

until

Serve

ham

Fun
mix

vegetables and

enough primary

in

hot,

to

soup

Wine.
well.

and

cover

done.

Chinese

(/) Add
at

ginger juice and

the

Add

(d)

stove

chestnuts,

pan.

(c)

cook

noodles

bamboo

the

(h) Fry

dice

partridges, water

and

Cut

shoots

lettuce

the

mushrooms,

pieces.

chestnuts

fried

Cut

(a)

oiled

SONG

QUO

JAR

once.
on

dice

gravy

Salt

to

and

fried

the

suit the taste.

top of the lettuce.

and

from

remove

noodles

Use
as

the

ese
Chin-

garnish.

THE

122

CHINESE

COOK

PARTRIDGE

CHOP

CHOW

cups

celery

cups

primary

Take

the

Put
Add
Add

the

pieces.

for

water

hot
and

(d)

Add

primary

(e)

Add

Chinese

into

Put

and

cook

Mix
soup

gravy.

into

vegetables

pan

secondary

fragments.

partridges

and

hot,

minutes.

secondary

into

the

of

out

thin

fry

the

soup

bones

into

and

Cut

pieces.

(c)

the

meat

pan

(h)

mushrooms

cups

oiled

QUO

chestnuts

water

cups

cut

JAR

SUEY

partridges

9"

(a)

BOOK

for

fry
15

vegetables

for

thin
utes.
min-

minutes.
to

the

tridge
par-

well.
and

cook

for

utes.
min-

THE

CHINESE

WHY

SHON

COOK

SHON

WHY

(a)
rub

few

10

cents'

worth

of

25

cents'

worth

of

Wash

3%

hours

(d)
liquid.
Serve
sauce.

the

in

Salt
the

to

Chow

Chong

in

Put

Add

primary

soup

bowl.

Zee,

Kee

Shon,

washed,

been

have

pork.

the

to

and

Dong
tridges.
par-

for

steam

double-boiler.
the

Remove

Dong

salt.

Why

with
a

Zee

Kee

with

and

Cover

Shon

Why

partridges
out

Chow,

Chong

(c)

of

worth

and

QUO

pork

cents'

the

ifci

JAR

10

inside

(b)

of

pieces

When

11

111

partridges

123

PARTRIDGE

BOOK

oil

taste.

partridge

from

Use
with

the

the

liquid
oil

of

top

and

for

the

soup.

Chinese

THE

124

CHINESE

COOK

BOOK

DEER

YOK

LOCK

pounds

cups

water

cups

mushrooms

cups

bamboo

deer
chestnuts

shoots

meat
pound chicken
% teaspoonful ginger juice
1 tablespoonful Fun
Wine
few
A
pieces of sugar-cane
long, unskinned

Cut

(a)
1^

inches

the

by

into

deer

small

(b ) Fry

pieces 1^

into

inch.

about

Cut

the

inches

inches

secondary

by

tables
vege-

pieces.
in

hot, oiled pan.

the

deer

the

ginger juice,sugar-cane,

Turn

constantly.
Add

(c)

little salt.
the

chicken
Add

(d)
ing

to

(e)
Fun

secondary vegetables and

the

and

cook

for

minutes.

enough primary

soup

to

cover

and

boil.

Transfer

Wine
Serve

Add

and

on

with

to

top.
oil and

suitable
Steam

for

Chinese

bowl.
2

Put

hours.

sauce.

the

BOOK

COOK

CHINESE

THE

126

WINKLE

HUNG

CHOW

winkles

cups

water

cups

mushrooms

cups

bamboo

cup
few

LOR

chestnuts, unshelled
shoots

celery
A
pieces of pork
% teaspoonful ginger root
Wine
1 tablespoonful Fun
1 cup
primary soup

(a)

Wash

the

winkles

shell. Take

the meat

inch

inches

by 1^4

(b)

Cut

Add

enough
(c) Fry

oiled
Fun

pan.

Cut

into

by l^/oinches

water

until

pieces 1/16

"

cover.

Cover

the

the
pan.

pan

done.

the

quick fire in a hot,

ginger root juice and the

the

secondary vegetables and

the meat
Add

to

the

over

Wine.

(d)
mix

out.

Break

secondary vegetables and

pieces and fry in a hot, oiled

into

cook

carefully.

the

pork
and

juice

Now

well.

add

(e)

THE

CHINESE

Add

the

BOOK

COOK

primary

soup

and

127

Chinese

gravy.
Serve
for

with

garnish.

Chinese

ham

dice

and

parsley

THE

128

CHINESE

COOK

PLAIN

OMELET

"

CHOW

12

BOOK

DON

eggs

little

oil

Salt
Chinese

ham

dice

Parsley

(a)
salt.

Break
Beat

(b)
Be

bowl.

Add

oil

and

plenty

that

of

oil

hot

the

of

part

every

in

frying-pan.
is

pan

covered

oil.

(c)
the

in

eggs

well.

Put

sure

with

the

Have
and

pan

medium

keep

Place

fire.

with

turning

the
a

eggs

in

cooking-

shovel.

(d)
ham

When

dice

the

omelet

and

parsley

is

done

for

add

garnish.

the

nese
Chi-

CHINESE

THE

COOK

YUNG

FO

YORK

eggs

pound

onions

cups

cups

Twelve

pork
bamboo

shoots

water

chestnuts

eggs,

little

ham

oil, salt, Chinese

parsley.

(a)
bowl

(b)

the

Beat

with

and

dice,

129

OMELET

PORK

12

BOOK

Cut

water

oil

and

the

well

eggs

and

put

them

in

salt.

onions,

chestnuts

pork,
into

shoots,

bamboo

threads

1^

inches

long.
(c)
fry

in

(d)
gravy.

Mix

Put

all

together

boiling

oil until
all

in

of

the

ingredients

and

done.
bowl

and

add

Chinese

THE

130

CHINESE

COOK

CHICKEN

OMELET

YUN

FO

12

Beat

Cut

inches

(c)
in

fry

(d)
gravy.

the
oil

and

the

Mix

and

put

them

in

salt.

chicken,

onions,

mushrooms

and

bamboo
into

shoots,
threads

long.
all

together

boiling
Put

well

eggs

chestnuts,

water

chestnuts

mushrooms

cups

with

shoots

water

cups

1%

bamboo

cups

(b)

chicken

pounds
onions

bowl

GUY

eggs

1%

(a)

BOOK

oil
all

until
in

of

the

ingredients

and

done.
bowl

and

add

Chinese

CHINESE

THE

COOK

SHRIMP

pound

onions

bowl

inches

1^

(c)
fry

the
oil

and

the

in

(d)
gravy.

Mix

and

put

them

in

salt.

shrimp,

onions,
and

mushrooms

bamboo
into

shoots,
threads

long.
all

together

boiling
Put

well

eggs

chestnuts,

water

chestnuts

mushrooms

Beat

Cut

shoots

water

cups

with

(b)

bamboo

cups

{a)

shrimp

cups

HAB,

eggs

YUNG

rO

131

OMELET

12

BOOK

oil
all

of

until

done.

in

bowl

the

and

ingredients

add

and

Chinese

CHINESE

THE

182

COOK

CRAB

OMELET

12

eggs

onions

S
2

with
Cut

inches

(c)
in

(d)
gravy.

the
oil

Mix

them

put

in

crabs,

onions,

into

mushrooms

and

bamboo

shoots,
threads

long.
all

together

boiling
Put

and

salt.

and

the

well

eggs

chestnuts,

water

fry

chestnuts

mushrooms

cups

Beat

shoots

water

cups

1%

bamboo

cups

(b)

HIGH

crabs

bowl

YUNG

FO

(a)

BOOK

oil
all

until
in

of

the

ingredients

and

done.
bowl

and

add

Chinese

THE

134

CHINESE

BEAN

CAKE

BOOK

OMELET

YUNG

FO

12

COOK

DOW

FO

eggs

little

oil

Salt
6

pieces

bean

Chinese

cake
dice

ham

Parsley

(a)

Beat

the

(b)

Fry

the

Add

(c)
it

and

water

Put

well

turning
and

cook
Use

bean
boil

plenty

all

until

Chinese

of

nearly

little

cakes
for
oil

Put

over.

until

with

eggs

in

in

salt

an

10

minutes.

in

the

the
Add

done.

pan,
egg.

the

and

oiled

oil.
pan.

greasing

Keep
bean

on

cake

done.
ham

dice

and

parsley

for

nish.
gar-

THE

CHINESE

COOK

YOUT

dried

cup

1%

shell

few

piece

shoots,

long.

them

Cut

(d)
Serve

ginger

root

until

eggs

the

Pour

this

root

Add
with

cups

threads

in

hot,

soup

liquid

remain.

Chinese

parsley

gravy.
as

the

the

eggs.

bamboo

1^
oiled
Add

eggs.

primary
of

of

off

chicken,

the

over

Take

oil.

into

minutes

enough
2

shape

mushrooms,

ginger
for

hard.

boiling

in

the

and

until

onions

destroying

than

more

cook

of

the

Fry

(c)

chicken

Chinese

Boil

fry

(b)

mushrooms

pounds

without

Now

DON

JAR

eggs

(a)

135

EGGS

FRIED

12

BOOK

garnish.

to

cover

inches
pan.

twice

and

THE

136

CHINESE

COOK

EGG

ROLL,

GUN

DAN

eggs

tablespoonfulsdry mushrooms
tablespoonfulsbean sprouts
tablespoonfulschicken meat
tablespoonfulsChinese ham

2
2

(a)
with

the eggs

Break

salt.

oil and

Place

in

egg.

Take
all

run

of egg

(b)

it

the

over

Add

Have

bowl.

low

of the

fire.

and

pan

of the

surface

Beat
Oil

well
pan.

well-beaten
let the

pan.

egg

layer

will be formed.
the

Cut

in

into

to

water

nearly dry,
burning.
(c) Roll this in

and

Use

white

for

the

desired

of egg

for

cook

until

dry.

constantly to prevent
egg,

length.
Chinese

Fry

bean

making the roll 1

as
long as the egg layer.
paste. Cut carefullyinto

the

in diameter

and

cover

turn

inch

threads.

ham,

Salt to suit the taste.

oiled pan.

When

Add

Chinese

mushrooms,

chicken

an

enough

{d)

into

tablespoonful of

one

hold

sprouts, and
minutes

BOOK

gravy.

THE

CHINESE

COOK

BOOK

EGGS

CHECKER-BOARD

mm

a
GE

KA

12

(a)
into

to

DON

eggs

tablespoonful

cups

cup

celery

cup

water

Cut

bamboo

and

inches

Cook

secondary vegetables
long.

Add

well.

cover.

ham

shoots

ham

1%

Mix

Chinese

chestnuts

the

threads

pan.

137

enough

until

done.

eggs

well

in

Fry

oiled

an

primary
Salt

soup

suit

to

the

taste.

(b)
Put

them

over

the

(c)
one-half

the

Beat

into
pan

Put
of

hot

pan

the

layer

with

half

thick.
of

(d)

the
Add

Then
egg

water
cover

layer.

Chinese

gravy.

oil

salt.

and

let them

all

run

over.

layer

egg

shoot, celery, and

inch

and

Turn

evenly.
this

with

on

the

dish.

fried

chestnuts

this

with

Cover

ham,

boo
bam-

about
the

other

CHINESE

THE

1S8

COOK

FISH

YEE

1
1

the

Break

oil and

Place

DAN

GUN

hold

into

eggs

Have

salt.
it 1

into

Take

pounds pike
ham
tablespoonful Chinese
peanuts, pounded
cup
Chinese
roast
pork
cup

with

YORK

eggs

(a)

ROLL

BOOK

low

and

pan

of the pan.

let the

well

Beat
Oil

fire.

tablespoonful well

of the

the surface

bowl.

pan.

beaten

over

run

egg

layer of

egg.

will be

egg

formed.

take
a

the

out

fine

hour

(c)
Mix
and

fine

as

with
Cut

(d)

the

times,

small

Chinese

with

the

possible.

as

salt and

well
the

several

the

ham

the

from

Grind

bones.

grinder

hammer

skin

the

Remove

(b)

or

pound

remaining

well

with
for

of oil.

amount

and

through

meat

Beat

and

pike

pork
egg,

into dice.

the

pike,

peanuts.
Roll

this

mixture

into

the

egg

layer,

CHINESE

THE

having

the

layer

Cut

into

COOK

inch

in

BOOK

diameter.

139

Steam

for

hour.

(e)
Chinese

gravy.

the

desired

length

and

add

THE

140

CHINESE

GOLD

COOK

AND

NON

eggs

Break

the

whites

in

bowl

bowl.

To

one

each

cold, boiled

bones

and
Mix

suit the

with

of the

dish

to

equal

amount

of

pike (with

with

Beat

of the

skin

little water.
Salt

eggs.

and

done

of the

dish

suit the

the

to

there
and

oil and

the

Chinese

ham
the

on

Steam

will be
silver

into

pieces

yolks

of

as

the

taste.

pike

mix.

ham
with

Mix

put the

them

When

Add

another

well.

Chinese

possible.

Now

let

not

in

the

whites

the

Salt

{d)

mix

hammer

the

yolks

an

the

Put

taste.

as

eggs.

and

or

(c) Chop
small

add

removed)

well

the

and

bowl

ham

carefully.

eggs

water

Grind

(b)

DON

pounds pike
tablespoonful Chinese

(a)

EGG

SILVER

GOM

12

BOOK

on

parsley

gold
the

before

on

other
for
color

other

one

side

side.

Do

minutes.

20
on

one

side.

serving.

side

CHINESE

THE

142

FISH

COOK

SWIMMING

BOOK

GOLDEN

IN

POND

YUE

pounds

tablespoonful

Mix

boiled

pike

Put
on

Garnish
with

from

dice

Cut

pike.

the

pieces.
with

eggs

Beat

water.

equal

an

well.

of

amount

Salt

to

suit

taste.

(c)
the

skin

small
the

ham

Chinese

the

into

(b)

the

pike

Remove

meat

cold,

DON

JING

eggs

(a)
the

YORK

oil

the

top.
with

and

in

eggs

sauce.

Steam
the

ham

suitable
for

and

20

bowl.

Spread

minutes.

parsley,

and

serve

CHINESE

THE

SHRIMP

(a)
the

IN

BOOK

GOLDEN

143

POND

HAR

JING

DON

eggs

pound

tablespoonful

shrimp

Remove

the

into

meat

Mix

(b)

small
the

boiled

cold,

COOK

skin

dice

Cut

shrimp.

the

from

pieces.
with

eggs

equal

an

well.

Beat

water.

ham

Chinese

of

amount

Salt

to

the

suit

taste.

the

the

Put

(c)

shrimp

on

Garnish
with

oil

with
and

eggs

top.
the

sauce.

in

Steam
ham

for

and

Spread

bowl.

suitable
20

parsley,

minutes.
and

serve

CHINESE

THE

144

CRAB

COOK

GOLDEN

IN

HI

the

pounds

tablespoonful

the

small

the

boiled

JING

DON

Chinese

shell

ham

from

dice

the

Cut

crab.

pieces.
with

eggs

an

Beat

water.

equal

well.

of

amount

Salt

to

suit

taste.

the

Put

crab

on

Garnish
with

the

into
Mix

(c)
the

crab

Remove

(b)

POND

eggs

meat

cold,

JOK

(a)

BOOK

oil

eggs

and

Steam

top.
with

sauce.

in

the

ham

bowl.

suitable
for
and

20

Spread

minutes.

parsley,

and

serve

THE

CHINESE

COOK

II
LUNG

the

the

tablespoonful

Remove

small
the

Mix
boiled

Chinese

shell

ham

the

from

Cut

lobster.

pieces.
with

eggs

equal

an

well.

Beat

water.

dice

of

amount

Salt

to

suit

taste.

Put

lobster

oil

the

eggs

top.

on

Garnish
with

the

into

(c)
the

DON

JING

lobster

meat

cold,

eggs

pounds

(b)

145

POND

4g
HA

(a)

GOLDEN

IN

LOBSTER

BOOK

with
and

sauce.

the

in

Steam
ham

for

and

Spread

bowl.

suitable
20

minutes.

parsley,

and

serve

146

THE

CHINESE

COOK

SPROUTS

BEAN

m
CHOY

AR

Soak

the

Spread

Cover

beans

some

beans

with

The

in

water

do

of

piece

morning.

every

in
out

BOOK

not

wet

sprouts

let

flat

one

dish.

cover

cloth,

and

will

other.
an-

water

in

appear

nights.

two

They

are

ready

to

eat

when

they

are

inches

long.
Bean

sprouts

are

palatable

and

very

tious.
nutri-

CHINESE

THE

COOK

BEAN

is

Many

it is, for
makes

there

millions

volume

of

white

hours.

Then

Cook

for

it

filter

or

bowl.

in
bean

When
of

bean

would

its
how

you

in

price.
cious
deli-

Paris

which

by

year

facturing
manu-

cake

require

is

really

separate

so

it.

beans

in

grind

in

through

piece
cake.

it

with

hours

each

making

describe

Put

tell

factory

dollars

that

to

for

cake.

process

complicated

dish

can

is

of

this
The

Paris

in

people

FO

delicious

most

147

CAKE

DO

This

BOOK

cool
cloth

cloth

cold
a

calcium

it becomes
and

boil.

few

stone-grinder.

water

and

for

water

Let

powder.
into

run

solid.

This

Tie

is

cup

this

called

THE

148

CHINESE

BEAN

COOK

CAKE

CHOP

DO

pounds

cups

Cut

(a)
into

10

pork
cake

bean

pork,

cake,

and

the

ions
on-

pieces.
them

into

an

oiled

pan

and

fry

for

minutes.

(c)
pan

the

Put

JAP

onions

small

(b )

FO

bean

pieces

10

SUEY

a:#

1%

BOOK

Add

enough

and

(d)
Serve

cook
Add

hot,

for
Chinese
in

water

to

cover.

minutes.

15

gravy.

individual

bowls.

Cover

the

THE

150

COOK

CHINESE

STUFFED

BEAN

CAKE

pieces about

2 inches

TRIANGLE

s#

YUNG

bean

12
3

Bean

cup

Chinese

ham

cup

Chinese

onion

cup

salted

2 inches.

in the

the

hole

small

each

(b)

Mix

with

(c)

Fill

the

mixture.

{d)

Fry
Cook

primary
(e)

the

hole

drops

and

cornstarch.

of

with

gravy

trianglesas
in

Leave

c.

figure d,
the

pike.
for

Stir up

in the

bean

bean

in

hour.

ham, onions, and

fried

the

pieces as

boiling oil

in

by

triangles,as

two

cut

salt water

for

few

Garnish

Now

pound

the

soup

Add

in

of

amount

into

the

shown
or

dice

cake

figure.

Grind

(a)

in

Remove

as

dice

almonds

come

Cut

figure b.

FO

pike

cakes

shown

DO

cakes

pounds

%
%
%

in

BOOK

cake

almonds.
with

this

until

yellow.

cake

triangles in

hour.
made

sesamum-seed

parsley.

of

Chinese

oil, sweet

sauce,
sauce,

Stuffed

THE

CHINESE

Triangle

Bean

Removed

from

COOK

Cake

BOOK

Shows

151

how

Ready

to

to

cut

fill

FOR

TOY

bean

pound

Chinese

pound

shrimp

rO

DO

PEARLS

NUP

GUY

cakes

the

Remove

(a)

BOOK

WITH

MIXED

RUBY

bean

COOK

CHINESE

THE

1S2

ham

thin

from

layer

outer

the

cakes,
Cut

(b)

the

and

ham

the

shrimp

into

cubes.

inch

Boil

(c)

until

soup

(d)
Garnish

Add

all
the

shrimp
Chinese

with

in

together
turns

gravy.

parsley.

pan

red.

of

primary

CHINESE

THE

COOK

BEAN

pound
pounds

%
2

Cook

filter the

beans

Now

mix

Sift

cold water

to

Roll

(c)

in water

through
flour

make

the

that

so

thick

dough

mix

with

thin

dough.
thin.

skins
and

of

then

and

let

little sugar.

and

out

the

cloth

and

hours,

these

the lard

with

for

water

Remove

top.

on

the

in

beans

Place
float

(b)

flour

the

the beans

dry.

beans

lard

cup

mash.

and

red

BOW

SAR

teaspoonful salt
teaspoonfuls baking powder

(a)

153

BISCUIT

DO

BOOK

Cut

it

enough

in the

size

of biscuits.

one

with

the

beans

dough
(e)

roll these

Now

(d)

the beans,

up

to

the

perfect

filleach

dough

ball.

around
the

Close

carefullyo
the

Let

double-boiler

the fire.

wrapping

make

flat and

biscuits

dough

for 10

Steam

for

biscuits

minutes

hour.

before

stand

in

putting

a
on

THE

154

CHINESE

COOK

STUFFED

SQUASH

YUNG

squash

pounds

tablespoonfuls

Chinese

and

water

ham,

the
stir

pike
for

Remove

fill with

ham

dice

diced
diced

in

small

hour.

of

amount

Then

with

mix

salt
the

almonds.
the

the

Chinese

almonds,

and

onions,

(b)

until

salted

Put

(a)

GUAR

pike, ground
onions,

cup

)s.

CHIN

BOOK

seeds

pike, ham,

the

from

Fry

etc.

squash
in

and

boiling

oil

yellow.

(c)

Cook

{d)

Add

in
a

few

drops

and

cornstarch.

Garnish

of

with

primary
gravy

made

sesamum-seed

parsley.

for

soup
of

^^

hour.

Chinese

oil,

sweet

sauce,
sauce,

CHINESE

THE

COOK

GREEN

STUFFED

(a)

ham,

tablespoonfuls

Chinese

salted

the
stir

onions,

the

the

seeds,

and

in

boiling

oil

and

for

in

(d)

Add

drops

of

in

with

of

salt

with

the

amount

Then

into

peppers

the

mix

primary
gravy

take

halves,

pike, ham,

out

Fry

etc.

yellow.

made

sesamum-seed

cornstarch.

Garnish

small

almonds.

until

Cook

dice

diced

hour.

fill with

(c)

ham

diced

almonds,

pike

and

Cut

Chinese

onions,

cup

(b)

few

pike, ground

pounds

and

water

CHU

LAR

Put

Wi

peppers

green

155

PEPPERS

YUNG

18

BOOK

parsley.

for

soup

of

hour.

Chinese

oil,

sweet

sauce,
sauce,

156

THE

CHINESE

COOK

IMMORTAL

BOOK

FOOD

JAI

Dr.

Wu

from

China

friends

He
He

entirely

and
live

There

then

dishes

on

said
live

dishes

are

he

life

left

which

contain
if

you

to

which

the

contain

no

leave

of

these

dishes.

he

the

meat.

His
lives

meat.

meat

Buddhist

no

United
old.

that

Therefore

forever.

in

the

years

is

his

America

to

sixty

long

that

many

as

over

belonging

nuns

on

this

told

States,

return

expecting

Buddha
will

would

Ambassador

former

United

said

was

for

reason

you

he

years.

States.

the

to

that

fifty

the

Tingfang,

alone

priests
religion

THE

158

CHINESE

SOFT

COOK

IMMORTAL

FOOD

YUEN

12
2

few

Cut

JAI

cake

mushrooms

dry

cups
ounces

(a)

bean

pieces

BOOK

Chinese
bean

vermicelli

sticks

each

bean

of

piece

cake

into

pieces.
Soak

(b)
bean

sticks

(c)
and
red

the
in

pieces

Put

all
for

for

water

into

cook

mushrooms,

of

the

hour.

14

inches

cheese.

(d)

Add

Chinese

gravy.

Cut

hour.

the

micelli
ver-

long.

ingredients
Put

and

vermicelli,

in

in

plenty

cold
of

water

oil

and

CHINESE

THE

HARD

COOK

IMMORTAL

pieces

East
2

the

melon

JAI

into

the

(twice

each

melon

cake

white

cups

Cut

(a)

bean

159

FOOD

ARN

12

BOOK

of

amount

cake)

bean

nuts

cake

bean

pieces

into

inch

pieces.

by

inch

Cut

by

1^

inches.

(b )

Add

(c)
cake
Cook

all

Fry

of
for

in

enough
red
1

cheese

hour.

an

oiled
water

and

pan.
to

plenty

Add

cover.

of

oil.

^4
Mix.

160

THE

CHINESE

COOK

DRY

FOODS

Ji

LAB

In
for

ancient

times

future

store

the

away

is very

of

not

has

summer,

winter.

food.

away

the

It
the

In

English

Germans

the

stored

of

in

it in

instance,

starve

Oriental

because

foods.

these

the
be
to

and

foods

Dry

foods

the

sanitary

into

examined

by

foods

are

is

America.
a

certified

proof

sanitary

not

were

imported

which

to

as

idea

same

as

tion
prepara-

foods.

dry

be

the

have

people

foods

storing

If

for

plenty

hunt

eat

store

foods

preserved

necessity.

The
to

and

to

cannot

have

they

people
would

food,

War,

blockade

are

the

important

European

MAY

They

use.

BOOK

that

they

food

Every
All

doctor.

by

could

they

doctor's

are

these

pared
pre-

cate
certifi-

sanitary.

THE

CHINESE

COOK

CHINESE

LAB

Get
of

Tie

one

end, force

air

tie.

of

To

into

the

hot

skin.

of

means

Punch

other

inch

by %

sun.

of

sweet

and

inch
add

pork

Wine,
Mix

salt

minutes.
the

pound

Fun

testine
in-

with

10

salt, 1 tablespoonful of
of

small

from

through
pieces %

into

sauce,

few

well.

funnel, put this mixture

Tie

pig lining.

inches.

for

water

every

of orange

(c) By
6

pork

the

of

thoroughly

in the

Dry

tablespoonful

threads

Wash
hot

inch.

ounces

lining

into

Cut

(b)

CHUNG

outside

pig.

put

end, and

by ^

the
a

then

and

161

FRANKFURTER

(a)

BOOK

plenty

the

skin

about

holes

small

of

every

with

needle.

(d) Expose
in

dry,

in the

windy place

for

it is best

to

so

hot

days.

make

for

sun

The

these

Put

day.

air should

in the

fall

be
or

winter.
Chinese

Frankfurter

should

be

kept

in

THE

162

china
for

jar.
5

days

Steam
before
fried

CHINESE

At

least

before
them

they

being
in

serving.
gray

COOK

potatoes

Serve

must

BOOK

be

kept

in

jar

eaten.

double-boiler
with

underneath.

for
fried

potatoes

hour

or

CHINESE

THE

COOK

163

BOOK

ON

FRANKFURTERS

CHINESE

RICE

LAB

cups

pairs

frankfurters

Chinese

Wash

rice

the

7^

with

pan

FON

rice

(a)

BO

CHUNG

cups

water

in

Put

times.

and

ered
cov-

until

cook

boiled.

of

(b)

Place

the

the

rice.

When

Move

the

Take

from

dry

keep

frequently

pan

the

and

stove

to

keep

on

burning.

prevent
the

fire.

low

over

top

cover

on

for

minutes.

10

(c)
cut

This
The

Take

into

(d)

frankfurters

Chinese

the

required

Add

salt, mix

makes

juice

delicious

Chinese

the

out

from

very

the

flavor.

and

frankfurters

size.
well.

dainty
frankfurters

winter

breakfast.

gives

the

rice

164

CHINESE

THE

COOK

BOOK

FRANKFURTERS

CHINESE

WITH

VEGETABLES

m
CHOY

Chinese

Chinese

inch

Cut

by
until

salt
Add

water

(b)
until

(c)

Add

CHUNG

frankfurters
the

(twice

vegetables

of

amount

frankfurters)

the

(a)

LAB

CHOW

pairs

Any

It

feJ"

the

vegetables

ly^

inches.

the

volume

enough
the

Fry
is
to

dry.

Add

Chinese

in

pieces
an

oiled

considerably

by

inch

pan

with

reduced.

cover.

frankfurters.

nearly

into

gravy.

Cover

and

cook

166

least
the

days

COOK

before

using

BOOK

them

the
"

longer,

better.
Steam

with

CHINESE

THE

for
fried

potatoes

hour

before

or

fried

serving.
gray

potatoes

Serve

derneath.
un-

THE

CHINESE

GOLD

COOK

AND

SILVER

NUN

GOM

Get

{a)

of
and

then

Tie

one

into

hot

end, force

air

put

end, and

tie.

FURTERS
FRANK-

lining of

Wash

pig.

the

small

for

water

through

minutes.

10

from

the

Cut

pork

into

inch.

To

every

equal

amount

has
pig liver, which
salt, washed
thoroughly, and

with

pieces the

add

of

pound

size

same

of

ounces

and

inch

pieces%

by %

pork

add

of

into

Wine,

other

sun.

(b)
by %
rubbed

salt, 1
threads

few

the

pork. To
tablespoonful of
as

testine
insalt

with

thoroughly

in the hot

Dry

167

CHUNG

outside

the

BOOK

skin.

of orange

inch
an

been
cut

this
Fun
Mix

well.

(c) By
lining.
Punch

Put

plenty

to let in the

knob
of

fill this into

funnel

about

small

six

every

holes

with

the

inches.

needle,

air.

(d) Expose
in

of

means

in the

windy place

for 4

hot

sun

days.

for

day.

Put

168

them

Keep
before

in

COOK

china

jar

BOOK

for

at

least

days

serving.

Steam
with

CHINESE

THE

in
fried

double-boiler

potatoes

or

for
fried

gray

hour.

potatoes

Serve

derneath.
un-

CHINESE

THE

COOK

PORK

SPICED

YORK

JUNG

To

each

pound of pork use

salt, l^/^ teaspoonfuls

cery

of

spoonfuls

Expose

into

ounces

1%

of
of

ounces

Fun

Wine.

It is

(a)
1 inch

Cut

by

(6)
cake

ready

now

into

(c)

Cut

Dip

day.

Add

Mash.
of

ounces

good

spiced pork

of

bean

pieces

pieces

the

pork,

bean

each

Cut

cakes.

until

pounds

into

inches.

pieces. Fry
into

stay until dry.

can

cooking.

10

about

vegetables

it

by 1%

about
4

the

tissue-paper, and

Chinese

for

1 inch

Use

tea-

over

spi-

well.

pound

rub

for

sauce,

dry place where

salt, 1^

of

sun

of

ounces

residue.

sweet

with

up

hot

sauce

Mix

Wrap
put in

the

to

and

Mix

sugar.

pork.

169

BOOK

yellow.
of

same

Chinese

any

size

as

the

pork.
(d)

Cook
in

(e)

Add

the

water

in

Chinese

an

oiled

gravy.

cakes, and

tables
vege-

hour.

pan

for

THE

170

CHINESE

COOK

DRY

PORK

Hi
LAB

To

each

Rub

all

morning

next

in

the
When

is

and

over

sweet

this

dry,
sauce

four
in

Gong

Chung

Chinese

sauce.

use

stand

the

for

The

night.

hot

in

pork

salt.

of

ounces

Dry

water.

day.

rub

well

and

Gong

times

Keep

pork

let

wash
for

sun

YORK

of

pound

BOOK

is

brush

Chung,
for

day

jar

china

with

one

residue

Keep

which
ing
do-

on

days.

week

of

on

before

another

ing.
cook-

kind

of

CHINESE

THE

COOK

PORK

SPICED

TOU

pound

cups

few

pieces
(b)
onions

inch

Cook
in

potatoes

gray

the

by
the

plain

onions

and

pork
1

inch

Add

Chinese

1^2

the

pork,
water

the

by

in

hour.

{c)

YOEK

JUNG

pork

spiced

Chinese

Cut

(a)

JING

TOES
POTA-

wo

171

GRAY

WITH

^m

BOOK

gravy.

an

into

potatoes
inches.
and

potatoes
oiled

pan

the
for

1
THE

172

CHINESE

DRY

COOK

PORK

ON

LAB

3
1

(a)

RICE

YORK

TON

rice

cups

pound

dry

Wash

the

with

pan

BOOK

pork

rice
cups

times.

of

water

in

Put
and

ered
cov-

until

cook

done.

(fe)
When

dry

Shake

the

Remove
for

Place

10

(c)

the

pork
to

remove

from

the

back

frequently

pan

the

top

on

stove

to

and

of

keep

rice.

the
the

prevent
the

stove.

burning.
cover

on

minutes.
Take

out

the

salt

and

pork

and

size.

(d)

of

Add

mix

well.

cut

into

the

quired
re-

PORK

DRIED

FO

Cut

inch

(h)

by
Use
cake

Dean

(c)

Cut

{d)

Cook
in

GE

CHOY

LAB

into

pork

about

Add

pieces

inch

by

into

pieces.

about

pounds

the

pieces
the

plain

same

bean

pork,
water

Chinese

until

Fry

in

gravy.

an

of
size

cakes,
oiled

each

Cut

cakes.

bean

10

hour.

(e)

YORK

inches.

1%

into

vegetables

VEGETABLES

pound

BEAN

FRIED

CHINESE

DO

(a)

BOOK

WITH

AND

CAKE

COOK

CHINESE

THE

174

yellow.
Chinese

any

the

as

and

pan

pork.
tables
vegefor

CHINESE

THE

COOK

II

LAB

place
the

be

can

The
Shi

comes

Onong

best

Duy

be

not

quality

comes

China.

province,
from

air

Nan

Hong,

province.

is

tain
cer-

here.

from

and

therefore

suitable;

discussed

Next

in

only

successfully

the

need

method

ARP

dried

where

175

DUCK

DRY

Duck

BOOK

On,

Nan
to

from

that

Kong

Kong
the

best

Yon,

CHINESE

THE

176

COOK

DUCK

DRY

fi

LAB

covered
the

until

Put

(b)

the

the

from
10

the

cups

of

cups

duck

on

has

water

frequently

pan

rice.

Put

water,

in

it

and

boil

rice

and

done.

dry

until

cook

is

rice

FON

BO

ARB

add

pan,

thoroughly

Wash

RICE

ON

(a)

BOOK

to

and

stove

top

of

the

Shake

evaporated.

prevent

keep

move
Re-

burning.
the

cover

on

for

minutes.

(c)

Take

out

and

duck

the

size,

{d)

Add

salt.

Mix

well.

cut

into

the

quired
re-

CHINESE

THE

DRY

COOK

FLAT

FISH

best

The

Kowlon,
from

Wash
the

The

They

Soak

the

thoroughly.
of

center

shown

by II4
(b )

flat

Take

are

those

hour.

piece of

On

of it.

figure.

for

the

deep

as

Then

as

bone

bone

on

side

it is thick,

into 2 inches

cut

inches.
into the

Put

cut

flat fish

'Yzteaspoonf ul

Soak

cups

Wine,

Fun

juice.

of crab

teaspoonf ul
(c)

from

comes

ones

fish

off

one-half

in the

flat fish

ginger juice,1 tablespoonful of

of
1

YUE

thicker.

are

side

one

SUEY

poorest

dry

put knife-marks
as

YOU

China.

177

M.

quality of dry

Japan.

(a)

CHOP

CHOW

BOOK

of

dry

for

mushrooms

hour.

(d)

Cut

into

(e )
and
until

Cook

pork
done.

of

celery, 1 pound

pieces of pork, and

pieces 1^ inches long.

vegetable,a
onion

cup

few

the mushrooms,
in

an

oiled

pan

of

any

Chinese

celery,vegetables,
with

primary

soup

THE

178

Put

(/)
Keep
of
mix

turning
cigarette.

CHINESE

the

fish

COOK

into

until

it

Add

the

is

well.

{g)

Add

Chinese

gravy.

very

rolled
other

BOOK

hot,
up

oiled
like

ingredients

pan.
a

piece
and

CHINESE

THE

COOK

FLAT

DRY

Wx

YOUT

alkaline

Chinese
Wash

the

Change
Then

cook
Serve

alkaline

sesamum-seed

solution

soup

flat

dry

take
fish

the

in

15

the

Soak

oil.

for

the

out

plain

in
Put

the
into

from
minutes.

15

bones.
for

water

times

water.

this

(Get

minutes

soup.

cold

with

fish

several

water

for
with

fish

store.)

grocery

Cook

TONG

solution.

thoroughly,
(b)

of

the

Cover
the

Add

flat

primary

cups

YUE

teaspoonful

12

(a)

dry

pound

179

SOUP

FISH

yL

BOOK

while

cooking.

primary
it

hours.

few

soup.

drops

COOK

CHINESE

THE

180

DRY

ROAST

FLAT

m
SUE

1%
1
1

it

over

of

when

Turn

over

these

YOU

YUE

dry flat
of

fire
there

and

oil

by
are

or

fish

lard.

Place

of

means

bubbles
the

continue

thoroughly.

wire.
the

on

on

top
It

is

surface.

Be

same.

Rub

careful

let it get burnt.

to

(b)
and

the

coating

done

not

dry flat fish

oil
tablespoonful peanut
red
vinegar
cup
few drops sesamum-seed
oil

charcoal

FISH

pounds

Wash

(a)

BOOK

the

Tear

threads
red

How

the

vinegar.

to

put

knife

fish

into

oil, peanut

sesamum-seed

Sugar

marks

on

Mix

threads.

to

bone

suit

side of

the

taste.

dry flat fish

with

oil,

COOK

CHINESE

THE

182

BOOK

RICE

-At:

/s.

BO

To

Cook
the

in

has

of

take

from

10

The

by

2^4

use

covered

water

back

for

rice

of

cup

the

FON

over

pan,

for

the

few

and

stove

water.

hot

Remove

evaporated.
stove

of

cups

keep

until
the

to

minutes.
the

fire,

pan

Then

covered

minutes.
flavor

adding

of
butter

the
and

rice
salt.

is

greatly

improved

THE

CHINESE

COOK

FRIED

bowls

%
2

Put

until

with

off

cook

into

cut

cubes

vegetables

it

soup

rice

the

in

oiled

hot,

color,

changes

the

Fry
3

water

the

pork

or

pan

and

frequently

turning

cooking-shovel.

for
cold

primary

cup

cook

(b)

chicken

eggs

(a)

TON

rice

secondary

cups

LON

cooked

pounds

183

RICE

CHOW

BOOK

chicken
in

minutes
and

cook

well

Beat

the

eggs

(d)

Add

the

primary

the

egg

hot,

oiled

15

the

(c)

until

secondary

for

add

and

water

and

appears

tables
vegeAdd

pan.

minutes.

Pour

rice.
and

soup
to

add
and
be

the

rice.

continue

to

to

done.

THE

184,

CHINESE

COOK

CHINESE

MEAT

SANG

the

cups

yeast

small

BOW

YORK

cake

tablespoonfuls salt
tablespoonful sugar

potatoes

tablespoonful lard

and

Wash

cold

boiled.

Add

the lard

in which

and

they

just luke-warm.

until

stand

Mash

tender.

water

same

Cover

potatoes.

until

in the salt and

(fo) Put
(c)

Boil

in the
Let

the

pare

water.

potatoes

are

flour

(a)
with

BISCUIT

BOOK

sugar.

Dissolve

yeast cake.

thoroughly.
Sift

(d)
a

flour

the

Make

pan.

Slowly

pour

in the

as

the

dough

little flour

kneading

the

as

in

the

hands

out

middle

of

on

the

well

"

Mix
with

the

only enough

hands
to

it.

well.
flour.
Use

mixing-board.

possible on

dough

put into

potato mixture.

the

(e) Dredge
Turn

hole

and

thoroughly

when

keep

the

THE

from

dough

COOK

sticking

to

the

BOOK

185

hands.

Knead

for

minutes.

10

into

Put

(/)
towel

and
In

{g)
board.
2

CHINESE

stand

the

morning
in

loaves

of

turn

half,

well

with

night.

over

out

this

as

bread.

Now

stand

until

Let

separately.

Cover

pan.

let

Divide

nice

the

on

mixingmakes

quantity
knead
it

each

rises

to

loaf
double

size.

the

Cut

{h)

into

the

size

of

biscuits,

roll

and

flat.

(i)

Add

chopped

red

ball.

ball

of

should

{j)
before

hour.

it.
be

and

cheese,

Close
The

Place

putting

in

pork,
salt,

carefully,

it

about

roast

of

one-half

that

on

double-boiler
the

and

wrap

stove.

and

meat

of

the
for

Steam

into

up

making

amount

furter,
frank-

chopped

perfect
cheese

dough.
10

minutes
for

186

THE

CHINESE

COOK

ALMOND

CAKE

t.

Y2

pound

sugar

pound

lard

eggs

solution

the

well

on

of

lard

quantity

will

flour

flour,

at

contain

lard,

sugar,

time

until

equal

an

and

eggs,

Add

board.

suitable

solution

alkaline

teaspoonful

Mix

(a)

of

BUEN

flour

pound

YUN

HON

BOOK

little

particle

every

of

amount

each

substance.

In

oven

(b)

Make

into

the

center

of

(c)

Put

until

depends
the

amount

into

the
of

each
a

nicely
on

cake

place

suitable

browned.

temperature
cake.

of

desired

any

almond.

an

pan

size.

and

The

length
of

the

in

bake

oven

of

the

time

and

CHINESE

THE

COOK

SPONGE

CHINESE

GUY

10

S/3
A

(a)
well

few

DON

GO

flour
of

drops

the

Beat

with

to

in

Mix

with

(c)

Put

into

in
the

for

Beat

beat

juice

lemon

eggs

sugar.

(b)

hour.

CAKE

sugar

pound

always

187

eggs

pound

BOOK

one

flour

suitable

bowl.

suitable

hour,

an

being

Mix

ful
care-

direction.
and

pan

lemon
and

juice.
steam

for

THE

188

CHINESE

WATER

COOK

CHESTNUT

PUDDING

MAR

cups

cup

(a)
a

little

(b)
water.

(c)
done

BOOK

cups

Now
Stir
Put

(about

chestnut

water

GO

powder

sugar
water

Dissolve
cold

TI

the

water

Mash

water.

add

the

sugar

in

powder

chestnut
well.
and

the

of

cups

well.
into

hour).

suitable

pan.

Steam

until

THE

190

COOK

CHINESE

GRAY

PUDDING

POTATO

TOU

wo

(a)

rough
nails

cup

dry

pork

cup

dry

shrimp

cup

dry

Chinese

cup

dry

Chinese

frankfurters

cup

dry

Chinese

onions

pounds

pound

Cut

pointing

bowls

Mix
of

gim-flower

Chinese

small

the

Pare

olives

potatoes

gray

into

grater,

(c)

GO

pieces
and

olives, frankfurters,

(6)

BOOK

on

1/16

out

all of

the
cold

plain

pork, shrimp,

onions.

potatoes.

or

the

board

them

Rub

having

on

plenty

of

inch.

ingredients together
Salt

water.

to

suit

with
the

taste.

(d)
1

hour.

Put

into

suitable

pan

and

steam

for

CHINESE

THE

COOK

PEANUT

(a)

board.

Mix
Roll
thick.

inch

(d)

Cut

is

to

for

pan

in

water

Tiot

10

utes.
min-

hot,

with
until

size.

oiled

stirring

pan.
stantly,
con-

left.

water

no

cool.
desired

Cook,

peanuts

while
Let

hot

sugar.

there

the

skins.
of

the

until

(c)

the

bowl

add

this

To

in

nuts

off

Put

TONG

sugar

the

Take

(fo)

SUNG

peanuts

pound

Fry

FAR

pound

191

CANDY

BOOK

the

the

sugar

mixture

on

is

l/o

CHINESE

THE

192

COOK

BOOK

CANDY

SESAMUM-SEED

GE

pound

(a)

Oil
and

Cook

until
Roll

sesamum-seeds.
cool.

cornstarch
sesamum-seeds

handfuls

water

(h)

sugar

ounces

TONG

MAR

pan

well.
the

then

no

out

Pour

on

Roll

bowl

of

cornstarch.

and

sugar

is

water

it

into

left.

board
into

sprinkled
balls

or

with
bars.

the
Let

CONCLUSION

THE

OF

CHEMISTRY

FOODS

important thing is that food

be of the proper
should
quahty. Quahty is
must
more
important than quantity. Food
also be of the right kind and in season.
The

most

should

cook
so

that he

only

is not

contain,

Fat

when

what

know

benefit

with

combined

pick

can

foods

the different
out

to

foods

other

the most

tritious.
nu-

body,

but

it is used

as

the

fuel.
The
stated

of food

value

by

of

source

unit called

heat

is the amount

as

of energy

calory.

requiredto raise
one
kilogram of water

of heat
one

centigrade.
computed in

The
a

value

fuel

different

of

foods

is

calory

the temperature

degree
may

be

manner.

require different lengths of

time for digestion.
The followingtable gives approximatelythe
Different

foods

193

it takes

time
the

CHINESE

THE

194

each

substance

of calories

number

BOOK!

COOK

to

be

developed

digested and
per

ounce.

Number
Number
Food

^er

Almonds
shoot

Bamboo

of

ounces

calories

100

of
hours
for
digestion

160

2%

137

Barley

2%

Beans

Bean

9.M
Cake

192

Beef

1.4

Celery

5.3

31/2

Chestnuts

Chestnuts

(dried)

70.3

30

31/2
21/2

Chicken

3.24

Cornstarch

Dates

101

Duck

9.

Eggs

2.1

Fish

4.85

6^,6

Fowl

Chinese

Ham

1.21

Lamb

51.2

Lettuce

15.2

Lobster

4.13

Melon,

East

25.7

Melon,

Star

18

Muskmelon

11.6

Mushrooms

13.1

Mushrooms
Nuts

41/2

65.6

(dried)

2.4

189.4

2 to

31/2
3
3

4 to 5

21/2 to 31/2
234
4

1%
11/2
1%
1%
2%
2 to

THE

Foods

CHINESE

have

two

muscular

waste

with

to

are

fuel

is

which

and

of
beans

The

heat
beans

an

carbon
is

muscle

found

and

oil.

first,the repair of

at

about

98".

Both

Ham,

are

ingredient

in

of

albumin,

perfect form

in the

beef, venison, chicken,

rich in

needed

substance.

making

in its most

egg.
also

195

life.

is the

is found

white

its heat

important

an

BOOK

second, the supply of the body

to

Nitrogen
It

purposes

keep

necessary

COOK

to

nitrogen.

keep

up

the

body's

rice, cornstarch, potatoes,

THE

196

CHINESE

also is valuable

Onion
Too

fat is not

much

Man

under

table

expenditure

of

for

is better

Meats
to

everything

for

conditions

calories

of

considered

the

too

necessary

such

as

diet

cellulose

which
plant-cells,

lowing
fol-

hourly
person

at rest.

see

of

food

Chinese

why

ordinary food.
much

substances.

vegetable

us

ferent
dif-

The

kinds

the

body.

spends

normal

work, and

at

the

heat.

the

of

energy

than

pure

the

food.

healthful

health, let

contain
other

BOOK

gives approximately

having

necessary
food

of

asleep,awake,

Now,

as

varying

numbers

when

COOK

is

to

has

nitrogen

in proportion

Vegetables
sustain
much

forming

life.

waste

the

contain
But

material,

walls

indigestible.Hence

of the
when

CHINESE

THE

198

Names

of

Stores

Chinese

and

COOK

BOOK

Noodle

Shops

Groceries

Hip Chung

May

11

Mott

Street

New

High

York

Company
Grocery

Chinese
19

Yee

32

York

"

City

Street

Mott

York

New
Jan

Store

Sing Company
Grocery Store

Chinese

Tai

City-

Street

Mott
New

Quong

Secured

Be

Wing
Chop Suey Supply

Chinese

Tuck

Where

City

Company
Suey Supply

Chop

45

Street

Mott

York

New

City

Wing Company
Quong Tuck
Chop Suey Supply
59

Street

Mott

New

!Y"at Kan

Min

Noodle

York

Company

Shop
192

Park

Row

New

York

starting a Chinese
the necessary
supplies, such
furniture, etc., from
Soy Kee
Any

and

one

Mott

City

Street, New

York

City

restaurant

can

chinaware,

as

"

Company,

City.

get all
Chinese
Nos.

List

Articles

of

COOK

CHINESE

THE

Price

Signs

$
^^ 7lC
^ t
Salted^.fe!^
# ^
S

Solution

Alkaline

-Almonds,
Bean

Cake

Bean

Sprout Z^ ^

Bean

Stick

small

.75

pound

__

Beans,

White

Beans,

*Bug Kay

?g
;|b JD
^

Powder

Calcium

Cheese, Red

Cheese, White
Chestnuts,
Chow

Chow

Chow

Min

Dates, Red

Dong

Sum

Chow

Jim

Frankfurters
is

31

^^

Flour, Chinese

Kay

j^ ]/C

JR ^
!^ "
IX ^

Chong

Bug

^ ?L
# %

Water

Dong

3.

Nest

Bird

^ "'J^_fi

Red

j5 ^|t /Ry

J3"
plant used

for

Per

.05

H'

Prices

Signs

Chinese

Chinese

Articles

199

Approximate

with

AND

BOOK

nourishment.

bottle

200

THE

CHINESE

COOK

BOOK

THE

CHINESE

COOK

BOOK

201