The Chinese cook book

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THE CHINESE COOK BOOK

If you want to keep a man good natured,
give him good food,

E. M. D.

[f\ Th^ Ftl

Chinese Cook Book

By

Shiu Wong Chan

Containing more than one hundred recipes for everyday food

prepared in the wholesome Chinese way, end many

recipes of unique dishes peculiar to the Chinese

— including Chinese Pastry, "Stove

Parties," and Chinese Candies

New York
Frederick A. Stokes Company

I I Publishers [ | '

w^"-

Copyright, 1917, by
Frederick A. Stokes Company

All rights reserved

OCT -6 »9>^

iG'A476387

PREFACE

Some one once said that without a good
cook and good cooking life was not worth
Mving.

The author's purpose is to make good cook-
mg possible.

All these recipes have been tested and are
therefore reliable.

A person who has tasted Chinese food real-
izes that it is the most palatable and delicious
cooking he ever ate. It is not only that but its
nutritious value recommends it to all. It is
true in a sense that we eat to live. If the body-
does not have nutritious and pleasant food no
full growth and development is possible ; hence
power is weakened.

Leave the decision as to Chinese cooking to
your own taste. When you have eaten the
food you will soon be convinced not only
of its merits but, in fact, of its superior-
ity over other kinds of food and ways of
cooking.

PREFACE

This book is meant not only for the house-
wife but also for the restaurateur. In fact, it
is written in such a clear, simple form that any
one by following its rules can prepare dishes
of rare delicacy and flavor.

This is my purpose in writing the book. I
wish to make good, tempting, and wholesome
cooking possible for all.

Shiu Wong Chan.

New York, May 18, 1917.

CONTENTS

PAGE

Preface v

The History of Chinese Cooking .... 1

General Laws of Chinese Cooking ... 5

Marketing 6

Preliminary Recipes 8

Primary Soup 8

Chinese Sauce 10

Chinese Gravy 11

Sesamum-seed Oil 12

Peanut Oil , . 13

Chicken Starch . 14

Chinese White Cheese . 15

Chinese Red Cheese 16

How to Make Tea 17

Preparation of Secondary Vegetables . . 18

Soup 19

Bird-nest Soup 19

Chicken Mushroom Soup 21

Vegetable Soup 22

Duck Soup 23

Pork Soup 24

Fish Soup 25

Noodle Soup . . ^ 26

Noodle Soup with Chicken and Mushrooms 28

Noodle Soup in Yung Chow Style ... 30

Noodles 31

Fried Noodles 31

Chicken Fried Noodles 33

vii

viii CONTENTS

PAGE

Chicken 35

Almond Chicken . 35

Chicken Chop Suey , ^ 37

Chestnut Chicken 38

Chicken Hash ......... 39

Chicken Thread 40

Fried Chicken 41

Walnut Chicken 42

Pineapple Chicken 43

Salt Chicken 45

Pan Chicken 46

Bird-nest in Chicken 47

Steamed Chicken 48

Roast Chicken 49

Duck 51

Roast Duck 51

Parsley Duck 52

Duck Hash 54

Duck Chop Suey 55

Potato Duck 56

Wine Vapor Duck 57

Steamed Duck 59

East Melon Duck 61

Fried Duck Feet 63

Pineapple Duck 65

Duck Threads 66

Roast Duck Biscuits 67

Wild Duck 68

Ham and Duck 70

Lamb 71

Fried Lamb 71

Lamb Hash 72

Steamed Lamb 73

Lamb Chop Suey 74

CONTENTS IX

PAGE

Chop Suey 75

Plain Chop Suey 75

Extra Chop Suey 76

Pork 77

Pork Hash 77

Pork Threads 78

Potato Pork 79

Brittle Pork 80

Steamed Chestnut Pork 81

Pork Salad 82

Fried Pigs' Ribs 83

Beef 84

Beef Chop Suey 84

Green Pepper Beef 85

Fish 86

Fish Chop Suey 86

Fish Balls 87

Fried Fish Balls 89

Raw Fish Party 91

Fried Fish 93

Hot Water Fish 94

Steamed Pike 95

Eel 96

Eel in Net 96

Turtle . 97

Steamed Turtle 97

Turtle Soup 99

Shark 101

Shark Fins 101

X CONTENTS

PAGE

Shrimp 103

Shrimp Chop Suey 103

Steamed Shrimp 104

Fried Shrimp 105

Oysters 106

Oyster Chop Suey 106

Steamed Oysters 107

Roasted Oysters 108

Lobster 109

Lobster Chop Suey 109

Crab 110

Crab Soup Ill

Fried Soft Shell Crab 112

Chinese Tomato 113

Fried Chinese Tomato with Crab . . . 113

Fried Chinese Tomato with Shrimp . . . 114

Pigeon 115

Why Shon Pigeon 115

Pigeon Chop Suey 116

Bird-nest in Pigeon 117

Fried Pigeon 118

Pigeon Hash 119

Quail 120

Quail Hash 120

Partridge , , . . . 121

Partridge Hash 121

Partridge Chop Suey 122

Why Shon Partridge 123

CONTENTS xi

PAGE

Deer 124

Deer (Lock Yok) 124

Goose o , . . . . 125

Roast Goose 125

Winkle 126

Winkle Chop Suey 126

Eggs 128

Plain Omelet 128

Pork Omelet 129

Chicken Omelet 130

Shrimp Omelet 131

Crab Omelet 132

Lobster Omelet 133

Bean Cake Omelet 134

Fried Eggs 135

Egg Roll 13G

Checker Board Eggs 137

Fish Roll 138

Gold and Silver Egg 140

Stuffed Egg , , 141

Fish Swimming in a Golden Pond . . . 142

Shrimp in Golden Pond 143

Crab in Golden Pond 144

Lobster in Golden Pond 145

Beans 146

Bean Sprouts 146

Bean Cake 147

Bean Cake Chop Suey . . . . . . . 148

Chicken Starch Bean Cake 149

Stuffed Triangle Bean Cake 150

Ruby Mixed with Pearls 152

Bean Biscuit 153

xli CONTENTS

PAGE

Squash 154

Stuffed Squash 154

Peppers 155

Stuffed Green Peppers 155

Immortal Food 156

Food of the God of Law Horn .... 157

Soft Immortal ^ood 158

Hard Immortal Food 159

Dry Foods 160

Chinese Frankfurter 161

Chinese Frankfurters on Rice . . . . 163

Chinese Frankfurters with Vegetables . . 164

Lamb Frankfurters 165

Gold and Silver Frankfurters 167

Spiced Pork 169

Dry Pork 170

Spiced Pork with Gray Potatoes . . . . 171

Dry Pork on Rice 172

Dry Pork with Gray Potatoes .... 173
Dried Pork with Fried Bean Cake and Chi-
nese Vegetable 174

Dry Duck 175

Dry Duck on Rice 176

Dry Flat Fish Chop Suey 177

Dry Flat Fish Soup 179

Roast Dry Flat Fish 180

Stove Party 181

Rice 182

Rice Cooking 182

To Fry Rice 183

CONTENTS xiii

PAGE

Meat Biscuit * . . . . 184

Chinese Meat Biscuit 184

Cake 186

Almond Cake 186

Chinese Sponge Cake 187

Pudding 188

Water Chestnut Pudding 188

Lily Root Pudding 189

Gray Potato Pudding 190

Candy 191

Peanut Candy 191

Sesamum-seed Candy 192

Conclusion: The Chemistry OF Foods . . . 193

Chinese Grocery Stores and Noodle Shops . 198

Price List of Chinese Groceries . . • . 199

THE CHINESE COOK BOOK

THE HISTORY OF CHINESE
COOKING

In ancient times stoves were very different
from now; hence cooking was crude and less
elaborate. The food was broiled over coals or
buried in hot ashes. The portable stoves of
Pompeii which were dug up during the uncov-
ering of the buried city show how these stoves
were made. Others were the oven fireplace,
the brick oven, and the Franklin stove invented
by Benjamin Franklin. The cook-stoves
adapted to wood were very different from the
gas and electrical appliances of to-day.

It was but a step for primitive man, from
baking in hot ashes, or in a covered kettle set
on coals, to a simple form of oven. Often one
served a community. Sometimes a fire was
built directly in the oven, and when it was
burned down the oven was swept out and the
food put in to be cooked by the heated bricks.
The later brick oven, still used in some old
houses, had a space underneath for a separate

2 THE CHINESE COOK BOOK

fire. Charcoal was the primitive form of fuel
used in some countries, especially in those hav-
ing a mild climate.

This difference between the stoves of long
ago and now has helped to improve our cook-
ing.

The Chinese method of cooking was invented
by the Emperor of Pow Hay Se in the year
3000 B.C. Confucius, the great philosopher,
taught how to eat scientifically. The propor-
tion of meat should not be more than that of
vegetable. There ought to be a little ginger in
one's food. Confucius would not eat anything
which was not chopped up properly. To-day,
unconsciously, the Chinese people are obeying
this same law.

It is this scientific custom which makes Chi-
nese food particularly nourishing and beneficial.

In ancient days the Chinese used knives and
forks. Later, they found that sometimes these
impaired the delicious flavor of the food; hence
their use of chop-sticks and spoons.

China has always been noted for its cooking.
Many Americans prefer Chinese cooking. In
fact, many Americans have Chinese cooks in
their kitchens. After having tasted Chinese

THE CHINESE COOK BOOK 3

food, one realizes how delicious it is. It
has been said that if the Chinese were as great
in other ways as in cooking ability they would
notably influence other nations.

The story is told of a young Chinese couple
newly married. The bridegroom was boasting
to a friend of his bride's ability in cooking.
The friend was invited to visit the groom's
home. The friend had a keen sense of humor
and so he asked the groom if his bride would
cook anything he brought. The groom, feel-
ing confident of his wife's ability, told his
friend that he might bring anything he wished
and the bride would cook it.

The friend came, bringing with him a stalk
of sugar-cane and a pound of pork. He gave
it to the bride. Now, the friend of course
thought it would be impossible for the bride to
do anything with these things. But he had not
taken into consideration her cleverness.

The bride took the cane and, with a scraper,
removed the outside rind. Then she put the
pound of pork, cut into pieces, and the remain-
ing cane through a grinder. To this chopped
cane she added the white of an egg, and, using
a little cornstarch, mixed all well together.

4 THE CHINESE COOK BOOK

Then she made balls. She fried these balls in
oil and proudly set them before their guest,
who was astonished at their delicious flavor
and tastiness.

This story simply shows the magic of Chi-
nese cooking. Often very tasty and wonderful
dishes are made out of unexpected and unusual
things. The result is not only savory and ap-
petizing ; it creates a desire for more.

Even the inexperienced housewife can pre-
pare Chinese dishes of great flavor and deli-
cacy.

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GENERAL LAWS OF CHINESE
COOKING

A Chinese dish consists of three parts: (a)
meat; (b) secondary vegetables, such as Chi-
nese water chestnut, bamboo shoot, celery, Chi-
nese mushroom, and sometimes other vege-
tables according to the season; (c) the garnish
on the top of each dish, consisting of Chinese
ham, chicken, or roast pork cut up into small
dice or into small bars about one inch long, and
enough parsley to aid the taste as well as to
ornament the dish.

The amount of meat, in accordance with the
hygienic law of Confucius, is about one-third
that of the secondary vegetables.

The meat should be the same size and shape
as the vegetables and must be uniform. It may
be cut into dice, into bars, or into fragments;
judgment must be used as to this when the size
of the vegetable is limited.

There are three methods employed in Chi-
nese cooking; steaming, frying, and boiling.

6 THE CHINESE COOK BOOK

In steaming always drain off any water or
other liquid substance and add just enough
primary soup to cover the material. Steam
until just soft, for in that state the food has
its most delicious taste. Before eating pour
off the primary soup, take off all oil on the
surface, and put into the steamer again for
a few moments. Salt to suit the taste.

In steaming, a hot fire should be used.

In boiling, the fire should be only sufficiently
hot to keep the food at the boiling-point.

Frying should be done over a very tiot fire,
and the food should be turned constantly with
a cooking-shovel, so that every particle will re-
ceive the same amount of heat.

MARKETING

In addition to the meat and ordinary vege-
tables, there are articles used in Chinese cook-
ing which are to be found only in Chinese gro-
cery stores. A list of these stores is given on
page 198.

In ordering by mail, write not only the
American or Chinese name of the article, but
copy (or trace on thin paper) the Chinese sign

THE CHINESE COOK BOOK 7

for it which will be found, with the approxi-
mate cost, in the list beginning on page 199.

As the prices can be given only approxi-
mately, enclose with your letter a check or
money order for 10 per cent, more than the
total value of all the articles ordered.

MODEL ORDER

March 19, 1917.
Dear Sir:

Enclosed, I send check for $1.00, for which please
send me, by express prepaid (or by mail), to the
address given below, the following articles:

One bottle of Red Vinegar ^ g^

10 cents' worth of Octogon Spicery y^ ^

10 cents' worth of Bug Kay ^j^ ^

10 cents' worth of Dong Sum ^ ^^

10 cents' worth of Yen York yf^ ^

Please return by mail the excess of my remittance,
and oblige.

Yours very truly,

(Mrs.) John Doe,
25 Marlin Avenue,
New York City.

PRELIMINARY RECIPES

Since this is a foreign cook book, it is desir-
able to have the recipes for all the fundamen-
tals, such as sauces, etc., at the beginning of
the book. They not only are nutritious and
healthful but are so delicious that they add
much to the flavor and delicacy of the foods
with which they are combined. As they are
used in practically every dish, a thorough
knowledge of how to make them is a necessity.

PRIMARY SOUP

SUNG TONG

One may wonder why a dish cooked in a
restaurant is better than one cooked at home.
It is true that a better cook may have some
effect on the dish, but the real secret is the
primary soup which the cook uses for gravy

8

THE CHINESE COOK BOOK 9

and for the final cooking instead of using
water.

This soup is always made of equal weights
of chicken and lean pork: say % pound of
each, for each pint of water. It is advisable to
use not less than 6 pints of water, and meat in
proportion.

The quality of a dish depends upon the na-
ture of this primary soup.

(a) Chop the meat into small pieces.

(b) Cook slowlj^ for 2^ hours, or until
about half of the liquid has evaporated.

In order to do away with any oil which may
exist, put into the mixture a bowl of chicken
blood.

(c) Strain through a thick cloth until the
liquid is as clear as water. Should there be
any oil remaining on top, skim it off.

Let the soup cool. Keep in the refrigerator
to be used as needed.

10 THE CHINESE COOK BOOK

CHINESE SAUCE

SEE YOUT

Boil Chinese white beans slowly for 6 hours.
Strain off the beans and expose the bean soup
in a big pot placed under the hot sun. The
surface of the liquid turns brown and has a
top layer. Remove this layer of brown. A
little later take off the other layers, and so on
until there is no brown layer. Add salt to
this, and boil.

This is called See Yout, meaning sauce. It
can be bought, ready prepared, in any Chinese
grocery store.

THE CHINESE COOK BOOK 11

CHINESE GRAVY

HIN TOUT

1 cup primary soup
1 teaspoonful cornstarch
% teaspoonful Chinese sauce
Salt, sugar, and a few drops of sesamumt;
seed oil

Mix the cornstarch well in a little cold water ;
then stir into the boiling primary soup, and let
boil until it thickens. Add the Chinese sauce,
salt, sugar, and sesamum-seed oil, and stir well.

12 THE CHINESE COOK BOOK

SESAMUM-SEED OIL

MAR YOUT

Sesamum-seed has the strongest and most
delicious oil of any seed. A few drops of this
oil will improve a dish greatly.

(a) Roast the seeds in a dry pan with a low
fire till they turn brown.

(b) Grind them with a stone grinder, and
collect in a pan.

(c) Take off the oil on top. This is sesa-
mum-seed oil.

THE CHINESE COOK BOOK 13

PEANUT OIL

SANG YOUT

Instead of using butter, the Chinese use pea-
nut oil. Therefore in this book the word "oil"
means peanut oil unless otherwise stated.

Peanut oil is made as follows:

(a) Skin the peanuts.

(6) Fry them. Turn frequently until they
are yellow.

(c) Place them in a hollowed block of thick
wood which has a hole in one end. There are
smaller holes through which the oil comes when
the peanuts are crushed by a stick of wood in
the large hole.

14 THE CHINESE COOK BOOK

CHICKEN STARCH

GUY YOUNG

2 breasts of chickens
1 cup primary soup
1 teaspoonful cornstarch
White of one egg

(a) Pound the chicken, without skin and
bone, as fine as possible. It is best when
pounded with a hammer on a chopping-board.

( b ) Add the soup, cornstarch, and white of
egg. Stir well.

In using chicken starch, never pour it into
the substance without first removing the pan
from the fire. Keep stirring. Take off the
fire the minute it begins to boil. The taste is
bad if it boils too long.

THE CHINESE COOK BOOK 15

CHINESE WHITE CHEESE

TOO YUE

(a) Cut bean cake, made of Chinese white
beans, into half-inch squares 14 i^^^h thick.

(b) Put into a jar provided with an air-
tight cover, the size of the jar depending upon
the amount to be made.

(c) Fill the jar 14 full of Fun Wine.

(d) Salt to taste.

(e) Cover air-tight, and put away for not
less than two weeks.

16 THE CHINESE COOK BOOK

CHINESE RED CHEESE

NOUM YUE

For this the bean cake is made of Chinese
red beans.

(a) Wrap up the cakes in a piece of cloth
in any desired size. Put pressure on top for
5 days.

(b) Take off the weight. Then the cloth.
Scrape off the mold on top.

(c) Place in a jar. Fill the jar ^ full
of Fun Wine, and add plenty of salt.

(d) Cover air-tight, and set away for not
less than two weeks; the longer, the better,
provided the jar is kept air-tight.

THE CHINESE COOK BOOK 17

HOW TO MAKE TEA

Use 1 level teaspoonful of tea to 1 cup of
water.

Heat the water until it just reaches the boil-
ing-point, but no more. If you are scientific,
insert a thermometer graduated with centi-
grade degrees. When it reaches 99° remove
from the fire at once.

Pour immediately into a half-pint teapot
which contains 1 teaspoonful of Chinese tea.

Keep covered for three minutes. Then
serve.

18 THE CHINESE COOK BOOK

PREPARATION OF SECONDARY
VEGETABLES

Before using any dry substance — such as dry
mushrooms, dry chestnuts, etc. — always soak
in cool water for 1^ hour.

The making of such things as peanut oil,
bean cake, Chinese sauce, etc., is practicable
only for a factory. Any one without conven-
iences for making them can readily obtain
them from any Chinese grocery store.

The author tells how to make them merely
so that you may know what is in them and how
they are made. Then you will understand how
simple they are, and how healthful and nu-
tritious.

RECIPES

NOTE: In every recipe given in this book, the
quantity stated is sufficient for six persons.

BIRD-NEST SOUP

YUEN WAR TONG

The substance of which this soup is made is
found in bird nests. It is the saliva of the swal-
lows of northern China. It -looks somewhat
like spinach. The best quality is pure white.
The other quality is a little brown and con-
tains some impurities of straw and feathers,
which must be removed by shaking in water.

{a) Soak in cold water for one hour 2 cups
of bird-nest. Then wash gently.

(fe) Cook in water for 1 hour, with a piece
of ginger.

(c) Strain off and put into 6 pints of pri-
mary soup. Let simmer for % hour.

Serve in bowls or soup-plates, and use 6 tea-

• 19

20 THE CHINESE COOK BOOK

spoonfuls of Chinese ham and chicken dice for
garnish.

For gravy use 3 teaspoonfuls of cornstarch,
a few drops of sesamum-seed oil, and salt and
pepper to taste.

THE CHINESE COOK BOOK 21

CHICKEN MUSHROOM SOUP

MOR GUE GUY TONG

3 cups Chinese mushrooms chopped into

small dice
% cup chicken chopped to same size
9 cups primary soup
2 eggs

% teaspoonful cornstarch
1 teaspoonful Chinese sauce
% teaspoonful oil
Salt, and a few drops of sesamum-seed oil

Chinese mushrooms can be secured at any-
Chinese grocery store.

(a) Cook the mushrooms for % hour, and
then drain off and put into the primary soup.
Boil for 15 minutes.

( b ) Add the chopped chicken ; the eggs well
beaten; and all the other ingredients. Take
off the stove ^^ minute after the cornstarch
is added.

Serve in bowls. Garnish the top of each
bowl with 1 teaspoonful of Chinese ham cut
into dice.

22 THE CHINESE COOK BOOK

VEGETABLE SOUP

CHOY TONG

Any kind of vegetables washed thoroughly

and cut into pieces one inch long
Small piece of root ginger
9 cups primary soup
Salt

(a) Heat the cooking pan for I/2 minute.
Then spread one teaspoonful of oil all over the
surface of the pan and let it heat for from 1
to 2 minutes.

{b) Add the salt, then the vegetables and
gingero Turn over frequently until the vol-
ume of the vegetables is reduced to %.

(c) Add the primary soup, and let it cook
until it boils. Keep the soup boiling slowly
until done. The length of time depends upon
the kind of vegetables. It is best to keep the
pan uncovered.

THE CHINESE COOK BOOK 23

DUCK SOUP

ARP TONG

1 medium-sized duck without bones
1% cups Chinese mushrooms

2 cups bamboo shoots
4 cups celery

2 teaspoonfuls oil

A few drops sesamum-seed oil

1 teaspoonful Chinese sauce

1/4 teaspoonful cornstarch

Salt

(a) Chop all into dice.

(b) Heat the cooking pan for % minute.
Then grease it thoroughly with oil.

(c) Add salt and all other ingredients ex-
cept duck. Keep turning for about 5 minutes.

(d) Add primary soup and boil very slowly.

(e) Mix together well the duck (cut into
dice), the oil, sesamum-seed oil, Chinese sauce,
and cornstarch.

(/) When primary soup has boiled % hour,
add the duck mixture. Boil slowly for another
% hour.

For a garnish, use Chinese ham dice.

24 THE CHINESE COOK BOOK

PORK SOUP
^ ^ ^

GUE YORK TONG

2 cups lean pork cut into fragments

2 teaspoonfuls cornstarch

2 teaspoonfuls Chinese sauce

5 cups primary soup

9> cups Chinese mushrooms

A few drops sesamum-seed oil

S cups star melon cut into small pieces after

the rind is removed
Salt

(a) Mix the pork, cornstarch, Chinese
sauce, and salt.

(b) Bring the primary soup to a boil. Then
add the pork mixture and the mushrooms, and
cook for ^ hour.

(c) Ten minutes before taking soup off
stove, add the melon.

THE CHINESE COOK BOOK 25

FISH SOUP

YTJE TONG

1 five-pound fish

5 pints primary soup

2 cups water chestnuts
2 cups bamboo shoots

1 cup Chinese mushrooms

(a) Dress the fish and cook until soft. Take
out bones. Tear the meat to pieces ( 1^ inches
long).

(b) Cut the secondary vegetables into dice.
Cook for 20 minutes.

(c) Put the vegetables and the fish into the
primary soup, and cook for 15 minutes.

(d) Add Chinese gravy. Stir the soup well
and take from the stove. Serve in bowls.
Garnish each bowl.

26 THE CHINESE COOK BOOK

NOODLE SOUP

YAT KOI MIN

3 pounds noodles

2 teaspoonfuls Chinese sauce

1 teaspoonful oil

A few drops sesamum-seed oil

Noodles are made of flour, eggs, salt, and a
small portion of alkaline solution.

Inasmuch as good noodles require very skil-
ful labor to make them, and they can be ob-
tained much cheaper in a Chinese noodle fac-
tory than if made at home, the author does not
describe the process.

The best quality contains no water.

To make yat koi min (noodle soup) proceed
as follows:

(a) Put the noodles into boiling water, and
boil until they float on the surface.

(b) Quickly place in cold water and stir.

(c) Put again into boiling water for 1 min-
ute.

(d) Put into a clean bowl containing the

THE CHINESE COOK BOOK 27

oil, sesamum-seed oil, Chinese sauce, and a
little pepper.

(e) Divide the noodles into individual por-
tions, and into each bowl pour enough boiling
primary soup to cover.

Garnish, and serve hot.

28 THE CHINESE COOK BOOK

NOODLE SOUP WITH CHICKEN
AND MUSHROOMS

MOR GUE GUY YAT KOI MIN

3 pounds noodles

2 teaspoonfuls Chinese sauce

1 teaspoonful oil

A few drops sesamum-seed oil

1 cup chicken

1% cups mushrooms

1^ cups water chestnuts

(a) Put the noodles into boiling water, and
boil until they float on the surface.

(b) Quickly place in cold water and stir.

(c) Put again into boiling water for 1 min-
ute.

(d) Put into a clean bowl containing the oil,
sesamum-seed oil, Chinese sauce, and a little
pepper.

(e) Cut the chicken, mushrooms, and water
chestnuts into pieces 1% inches long. Cook
until done. Mix together and add Chinese
gravy.

THE CHINESE COOK BOOK 29

(/) Divide the noodles into individual por-
tions, and into each bowl pour enough boiling
primary soup to cover.

{g) Add the chicken gravy and serve.

30 THE CHINESE COOK BOOK

NOODLE SOUP IN YUNG CHOW
STYLE

m 'M m

YUNG CHOW MIN

Min means noodle, and Yung Chow is the
name of the place in China where this dish is
prepared in the most delicious way.

{a) Put 2 pounds of noodles into boiling
water, and boil until the noodles float on the
surface.

(fo) Take out and place quickly in cold
water.

{c) Put into boiling oil until hard.

{d) Cook in 7 cups primary soup until soft.

{e) Make a chicken gravy of 1 cup of
chicken fragments, 1% cups Chinese mush-
rooms, and 1% cups Chinese water chestnuts.
Add this to Chinese gravy.

(/) Pour the gravy into the soup, and stir
well. Remove from the stove at once, and
serve hot.

THE CHINESE COOK BOOK 31

FRIED NOODLES

» m

CHOW MIN

2 pounds Chinese noodles

1% cups onions cut into threads

1 cup raw pork cut into threads 1^ inches

long
% CUD roast pork cut into threads

1 egg fried and cut into threads 1% inches

Ic g

2 tablespoonfuls lard

1 tablespoonful Chinese sauce
1 tablespoonful cornstarch

3 cups primary soup

Get the noodles from a Chinese noodle store.
There are two kinds, so in ordering state that
you want noodles for Chow Min.

Egg threads are made by beating an egg
well, pouring it into a hot oiled pan, then let-
ting it run all over the surface of the pan, form-
ing a thin layer of yellow egg about one-sixty-
fourth inch thick.

To make Chow Min, proceed as follows:

(a) Put the lard on the noodles, and steam
for % hour.

32 THE CHINESE COOK BOOK

(b) After the noodles have been steamed,
they tend to stay together; therefore it is
necessary to loosen them up with a fork.

(c) Place the steamed noodles in a pan
of boiling oil and fry until nicely brown. Then
put on a dish.

(d) Cook the onion and the pork until done.

(e) Make a gravy of the primary soup,
cornstarch (first dissolved in water), Chinese
sauce, and salt and pepper. Add the roast
pork and egg threads.

(/) Put the onion and pork over the noo-
dles. Pour over this the gravy.

THE CHINESE COOK BOOK 33

CHICKEN FRIED NOODLES

m f^ m

GUY CHOW MIN

1 cup onions cut into threads

2 cupfuls chicken cut into threads 1% inches

long

1 egg, fried and cut into threads

1 cup Chinese mushrooms

1 tablespoonful cornstarch

1 tablespoonful Chinese sauce

3 cups primary soup

2 tablespoonfuls lard

(a) Put the lard on the noodles, and steam
for % hour.

(b) After the noodles have been steamed,
they tend to stay together; therefore they
should be loosened up with a fork.

(c) Place the steamed noodles in a pan of
boiling oil and fry until nicely brown. Then
put on a dish.

(d) Cook the onion and chicken until done.

(e) Make a gravy of the primary soup,
cornstarch (first dissolved in water), Chinese

34 THE CHINESE COOK BOOK

sauce, and salt and pepper. Add the mush-
rooms and the egg threads to the gravy.

(/) Put the onion and chicken over the noo-
dles. Pour over this the gravy.

THE CHINESE COOK BOOK 85

ALMOND CHICKEN

« t ii ir

HUNG YUEN GUY DING

2 cups almonds

2 cups onions cut into dice

9, cups water chestnuts cut into dice

2 cups mushrooms cut into dice

1 cup celery cut into dice

1 pound chicken, without bones

(a) Skin the almonds by putting in boil-
ing water. Fry in boiling oil until they turn
yellow.

(fo) Put the water chestnuts, onions, mush-
rooms, and celery in a hot cooking pan con-
taining some oil, and fry rapidly. Keep them
moving, so that each particle receives the same
amount of heat. Add water enough to cover
and boil for 15 minutes.

(c) Put the chicken in a hot oiled pan and
fry for 2 minutes. Add enough primary soup
to cover, and cook, with the cover on, for 10
minutes.

(d) Add Chinese gravy. Take from the
stove at once.

36 THE CHINESE COOK BOOK

(e) Put the chicken on a dish and add the
secondary vegetables (onions, water chestnuts,
etc.) . On top of this put the ahnonds.

THE CHINESE COOK BOOK 37

CHICKEN CHOP SUEY "

CHOW GUY PIN

1 chicken cut into fragments
^ cups water chestnuts

2 cups mushrooms

2 cups bamboo shoots

2 cups celery cut into thin pieces

This dish is not known in China. From the
name it means simply a variety of small pieces.
However, the principles of Chinese cooking
are the same.

(a) Put the water chestnuts, mushrooms,
bamboo shoots, and celery into a hot pan con-
taining oil. Fry for 2 minutes. Add water
and cook for 15 minutes.

(b) Put the chicken in a frying-pan con-
taining oil and fry for 5 minutes.

(c) Add the secondary vegetables and mix
well.

(d) Add enough primary soup to cover,
and cook for 5 minutes.

(e) Add Chinese gravy and stir. Remove
from the stove at once.

38 THE CHINESE COOK BOOK

CHESTNUT CHICKEN

LUT GE GUY

1 cup chicken

2 cups chestnuts

2 cups water chestnuts
2 cups mushrooms

(a) Cut the chicken into pieces % inch by
1% inches. Cut the chestnuts, water chest-
nuts, and mushrooms into big pieces.

(b) Rub salt and a little Chinese sauce on
the chicken. Then put into a pot of boiling
oil until the color becomes yellow.

{c) Now put into primary soup and boil
until nearly soft.

(d) Add the secondary vegetables and cook
until done.

No gravy is necessary with Lut Ge Guy.

Serve hot and add parsley for garnish.

THE CHINESE COOK BOOK 39

CHICKEN HASH

m m

GUY SUNG

1 chicken cut into very small pieces

2 cups each of water chestnuts, mushrooms,

and bamboo shoots, chopped fine
% teaspoonful of ginger juice
% teaspoonful of Fun Wine
1 head of lettuce cut into threads
1 tablespoonful of Chinese ham cut into dice
1 handful of fried noodles

(a) Fry the chopped chicken in a hot, oiled
pan.

(b) Add the ginger juice and Fun Wine.
Then the chopped water chestnuts, mushrooms,
and bamboo shoots. Mix well.

(c) Add enough primary soup to cover and
cook until done.

(d) Add Chinese gravy and remove from
the stove at once.

(e) Salt to suit the taste.

Serve on top of lettuce. Use the Chinese
ham dice and the fried noodles as a garnish.

40 THE CHINESE COOK BOOK

CHICKEN THREAD

GUY SUE

1 chicken cut into threads

2 cups bamboo shoots

2 cups Chinese mushrooms

(a) Cook the bamboo shoots and mush-
rooms for 20 minutes. Then mix with the
chicken.

( b ) Add enough primary soup to cover and
cook for 5 minutes.

(c) Add Chinese gravy and remove from
the stove at once.

THE CHINESE COOK BOOK 41

FRIED CHICKEN

^ ^ m

GAR GEE GUY

(a) Put 3 spring chickens, of about 2
pounds each, into a jar of Chinese sauce for
10 minutes.

{h) Place in a pan of boiling oil and fry
until the chickens turn yellow.

(c) Cut up and serve hot.

Use spicery salt on top of the chicken. To
make spicery salt, fry together for 15 minutes
an equal amount of spicery powder and salt.
Have a low fire and turn frequently to prevent
burning.

42 THE CHINESE COOK BOOK

WALNUT CHICKEN

^ m m M

HOP TOO GUY DING

S cups English walnuts

2 cups onions cut into dice

2 cups water chestnuts cut into (dice

1% cups celery cut into dice

1 pound of chicken without bones

(a) Remove the skins from the walnuts by
placing them in boiling water. Then fry them
in boiling oil until they turn yellow.

(b) Put the secondary vegetables in a hot
cooking-pan containing oil and fry for 2 or 3
minutes. Keep them moving so that each
particle receives the same amount of heat.
Add enough primary soup to cover and boil
for 15 minutes.

(c) Put the chicken in a hot, oiled pan and
fry for 2 minutes.

(d) Add the vegetables.

(e) Add Chinese gravy and remove from
the stove.

Place on a dish and garnish with the fried
walnuts.

THE CHINESE COOK BOOK 43

PIlSrEAPPLE CHICKEN

BOE LOR GUY

1 chicken

1 can pineapple

2 cups green peppers
2 cups celery

1 cup canned sour ginger
% cup vinegar

% cup Fun Wine

2 eggs

(a) Cut the chicken, pineapple, peppers,
celery, and ginger into pieces 1^/2 inches long.

(b) Break the eggs into the chicken and
mix well together with a little cornstarch and
salt. Then put into boiling oil and fry until
all becomes yellow.

(c) Put the pineapple, pepper, celery, and
ginger into a hot, oiled pan and fry for 2 min-
utes. Add the fried chicken. Mix well and
add the Fun Wine. Cook over a hot fire for
5 minutes; then add enough primary soup to
cover and cook until about one cup of liquid
is left.

44 THE CHINESE COOK BOOK

(d) Add the vinegar and a little sugar.

(e) Pour Chinese gravy over the chicken.
Mix well together, and serve at once.

THE CHINESE COOK BOOK 45

SALT CHICKEN

M it

YIM GUY

1 whole chicken dried well inside and out
Rock salt enough to cover the chicken
% cup of spicery salt

(a) Put the salt into a hot pan and leave
over the fire until the salt gets very hot.

(b) In a suitable pan bury the chicken in
this hot salt, covering the chicken entirely.
Cover the pan and keep air-tight for 2 hours.

(c) Take out the chicken and shake off all
salt.

(d) Cut up the chicken and sprinkle the
spicery salt over it. Chicken prepared in this
way tastes delicious, and is not salty.

46 THE CHINESE COOK BOOK

PAN CHICKEN

m m

WATT GUY

1 cup lily flower

1 cup fungus

2 cups dry mushrooms
1 chicken

A small piece of ginger root, without the skin
% cup of Fun Wine

(a) Soak the lily flower, fungus, and the
mushrooms in cold water for % hour.

(b) Wash the chicken inside and outside
with Chinese sauce. Put in a pan with oil
and fry for 10 minutes. Add the Fun Wine
and salt. Add 2 cups of water.

(c) Now put all into a small pot and add
the lily flower, fungus, mushrooms, and gin-
ger. Keep cover on tight and cook for ^ hour
over a slow fire.

This is the most delicious chicken ever
known.

THE CHINESE COOK BOOK 47

BIRD-NEST IN CHICKEN

a ^ ^

FONG TUNG YUEN

1% cups bird-nest

1 large whole chicken (at least 7 pounds)

1 bowl primary soup

1 tablespoonful Chinese ham

(a) Soak the bird-nest in cold water for 1
hour. Then wash gently and cook for 1 hour
with a piece of ginger.

(b) Pick the chicken, chop off the head,
feet and wings, cut 1 line 4 inches long and
take out the interior. Clean the chicken and
rub inside and outside with salt. Place in a
bowl with the cut side on top.

(c) Fill the chicken with the bird-nest and
the primary soup. Steam for 3 hours in a
double-boiler.

(d) Now transfer into a second bowl by us-
ing a bowl a little larger than the first bowl and
putting this second bowl on top of the first
bowl mouth to mouth.

Garnish with the Chinese ham dice.

48 THE CHINESE COOK BOOK

STEAMED CHICKEN

GING GUY

1 chicken cut into pieces about 1% inches

long

2 cups mushrooms

A few slices of ginger root
4 pieces of red dates
1 Chinese onion
Cornstarch, sauce, salt, and oil

(a) Mix well the chicken, oil, salt, corn-
starch, and sauce.

(b) Add mushrooms, ginger root, and red
dates. Put on a plate and steam for 1^ hour.

(c) Add Chinese onion cut into threads 1%
inches long.

Garnish with parsley. Serve with mustard,
sauce, and oil.

THE CHINESE COOK BOOK 49

ROAST CHICKEN

m m

SUE GUY

^ chickens (about 4 pounds each)
2 teaspoonfuls spicery powder
2 cups Chinese sauce
A few drops of sesamum-seed oil
2 teaspoonfuls salt

(a) Put the chickens in hot, not boiling,
water for 2 minutes and then add the spicery
powder, sauce, oil, and salt. Leave the chick-
ens in for 20 minutes. Be sure every bit of
chicken is dipped into it.

( b ) Place the chickens as shown in the dia-
gram, having first started the fire, that the wall
is hot. Roast for 1 hour.

A hot fire is necessary before the chickens
are put into the stove ; after the chickens are in,
the fire must be kept low. There must be no
smoke.

50 THE CHINESE COOK BOOK

Chinese Roasting Stove

THE CHINESE COOK BOOK 51

ROAST DUCK

SUE AEP

2 ducks (about 4 pounds each)
2 teaspoonfuls spicery powder
2 cups Chinese sauce
A few drops of sesamum-seed oil
2 teaspoonfuls salt

(a) Put the ducks in hot, not boiling, water
for 2 minutes and then add the spicery powder,
sauce, oil, and salt. Leave the ducks in for
20 minutes. Be sure every bit of duck is
dipped into it.

(b) Place the ducks as shown in the dia-
gram, having first started the fire, that the
wall is hot. Roast for 1 hour.

A hot fire is necessary before the ducks are
put into the stove; after the ducks are in, the
first must be kept low. There must be no
smoke.

52 THE CHINESE COOK BOOK

PARSLEY DUCK

mm II

SI wo ARP

2 ducks

2 cups mushrooms

2 small pieces ginger root, mashed

1 tablespoonful Fun Wine

Parsley enough to cover the dish 1 inch thick

{a) Open the ducks with one 4-inch cut in
the back of each. Take out the interior. Wash
thoroughly and dry. Now wash the ducks in-
side and out with sweet sauce.

(b) Cook the duck in a pan of boiling oil
until yellow.

(c) Put the duck into a frying-pan. Cover
with the mushrooms, ginger, and Fun Wine.
Add % more than enough primary soup to
cover all. Cook until the duck is done.

When done, there must be 3 cups of liquid
left. Therefore, the amount of primary soup
used depends on the age and size of the duck,
because the older the duck the longer it takes
to cook.

(d) Make a gravy of the liquid left, with

THE CHINESE COOK BOOK 53

cornstarch, sauce, sesamum-seed oil, and salt.
(e) Place the duck on top of the parsley.
Pour the gravy over all, and garnish with Chi-
nese ham.

54 THE CHINESE COOK BOOK

DUCK HASH

ARP SUNG

1 duck chopped into pieces as small as pos-

sible

2 cups water chestnuts chopped fine
2 cups mushrooms chopped fine

% teaspoonful ginger juice
% teaspoonful Fun Wine

1 head of lettuce cut into threads

2 cups fried noodles

(a) Fry the chopped duck in a hot, oiled
pan. Add the ginger juice and Fun Wine.
Then add the chopped water chestnuts, mush-
rooms, and bamboo shoots. Mix well. Add
enough primary soup to cover and cook until
done.

(b) Add Chinese gravy, and salt to suit
the taste. Serve on top of lettuce. Use the
Chinese ham dice and the fried noodles as a
garnish.

THE CHINESE COOK BOOK 55

DUCK CHOP SUEY

CHOW ARP PIN

1 chicken

S cups water chestnuts

2 cups mushrooms

2 cups bamboo shoots

2 cups celery

2 cups primary soup

(a) Cut the chicken and all of the vege-
tables into small pieces.

(b) Put the secondary vegetables into a
hot pan containing oil. Fry for 2 minutes.
Add water and cook for 15 minutes.

(c) Place the duck fragments in a hot, oiled
pan and fry for 5 minutes.

(d) Add the secondary vegetables and mix
well.

(e) Add the primary soup and cook for 5
more minutes.

(/) Add Chinese gravy. Mix well and
serve at once.

56 THE CHINESE COOK BOOK

POTATO DUCK

^ ff II

SU JAI ARP

1 duck (about 7 pounds)

The same amount of skinned potatoes

A cake of Chinese red cheese

1 small piece of ginger, pounded

% cup Fun Wine

A piece of green carrot

(a) Put the duck into an oiled frying-pan
and fry until brown. Turn frequently, so
that every part of the duck receives the same
amount of heat.

( b ) Add the ginger and Fun Wine and fry
for 2 minutes. Take out and put into a bowl.
The liquid left in the frying-pan is to be put
into a separate bowl.

(c) Add 2 cups of water to the cheese and
mash. Rub this well into the duck, inside and
outside.

(d) Put the potatoes into the cooking-pan.
Place the duck on top. Add enough water to
cover all. Over this pour any cheese liquid
which remains. Add the carrot.

(e) Cover the pan and cook until tender.

THE CHINESE COOK BOOK 57

WINE VAPOR DUCK

I* mi *i

SUN SIN ARP

2 ducks (about 4 pounds each)
^ cups, % full, of any wine

1 teaspoonful spicery salt

2 tablespoonfuls Chinese haid

(a) Open the ducks with one cut about 4
inches long in the back of each.

(b) When the ducks have been cleaned,
place them in a suitable bowl with the back
upward.

(c) Rub the duck inside and out with spic-
ery salt.

(d) Place carefully in each duck one of the
cups of wine. Be sure the wine does not spill
on the duck.

(e) Steam in a double-boiler for 2% hours,
or until tender.

(/) Remove cover. Pour in cold water to
stop the steam. By means of a cloth take out
the cups of wine.

(g) Pour off the gravy into another bowl.
Skim off the oil.

58 THE CHINESE COOK BOOK

(h) Place over the bowl containing the
duck a second bowl a little larger than the
first. Turn the first bowl upside down so that
the duck falls into the second bowl.

(i) Now pour the gravy back over the duck.

Garnish with the Chinese ham cut into small
oblong pieces and with a little parsley.

THE CHINESE COOK BOOK 59

STEAMED DUCE

DON JUN AEP

1 duck (about 8 pounds)

2 cups chestnuts without skins
1 cup barley

y2 cup white nuts without skins
1 tablespoonful Fun Wine

(a) Soak the chestnuts and barley in cold
water for 1 hour.

(fe) Open the back of the duck with one
cut about 4 inches long. Take out the bones
without tearing the meat.

(c) When the duck has been cleaned wash
it inside and out with Chinese sauce. Salt
thoroughly and put into a hot, oiled pan and
fry for 10 minutes.

(d) Add the Fun Wine. Turn the duck
frequently.

(e) Now put the duck, with the open side
upward, in a bowl a little larger than the duck.
Fill with the chestnuts, barley, and white nuts
and any juice left in the frying-pan.

60 THE CHINESE COOK BOOK

(/) Steam for 2^ hours.

{g) Pour off the gravy into another bowl.
Skim off the oil.

{h) Transfer the duck carefully into a
larger bowl by holding the bowls mouth to
mouth.

(i) Pour the gravy over the duck and serve.

THE CHINESE COOK BOOK 61

EAST MELON DUCK

DUNG QUAE, ARP

1 boneless duck cut into small dice
1 east melon (8 inches in diameter)
1 handful skinned water chestnuts cut into

small dice
1 handful lotus nuts

1 handful mushrooms cut into small dice
1 small piece of ginger without the skin,

pounded
1 teaspoonful Fun Wine

(a) Cut off the top of the melon as shown in
the picture. Take out the seeds.

(b) Oil the cooking-pan and heat.

(c) Fry the duck for 10 minutes.

(d) Add the ginger and Fun Wine. Salt.
Fry for 1 minute more. Turn frequently.

(e) Add chestnuts, lotus nuts, mushrooms,
and enough primary soup to fill the melon.
Cook until the soup boils.

(/) Transfer all into the melon. Cover
with the piece you cut from the melon. Steam
for about 3^ hours ; the size of melon decides

62 THE CHINESE COOK BOOK

the length of time necessary for steaming.

(g) Remove from the stove. Add cold
water to stop the steam. Take the melon out
of the pan. Take off the cover of the melon.
By means of a spoon take off any oil which has
formed on the top.

(h) Scoop out the melon and mix well with
the duck and other ingredients. Be careful
not to break the rind.

Serve hot.

.r^

How to cut top off East Melon

THE CHINESE COOK BOOK 63

FRIED DUCK FEET

fe!> II m

CHOW ARP GUNG

You may laugh all you want. You will
soon be convinced that this is the best part of
the duck after you taste it.

20 pairs of duck feet
2 cups chopped bamboo shoots
2 cups mushrooms. Cut the larger ones
2 cups water chestnuts cut into thin pieces

(a) Wash thoroughly 20 pairs of duck feet
and plunge them into boiling water for 3
minutes. Take off the skin. Take out all
bones without spoiling the shape of the feet.
Cut each foot into 2 pieces.

(b) Cut into small pieces the bamboo
shoots, mushrooms, and water chestnuts.

(c) Have a hot stove. Oil the frying-pan
and fry the feet for 5 minutes. Add salt and
the bamboo shoots, chestnuts and mushrooms.
Continue to fry for 5 minutes after having
mixed well.

64 THE CHINESE COOK BOOK

{d) Add enough primary soup or water
to cover all. Cook until tender.

(e) Add Chinese gravy and mix well.

THE CHINESE COOK BOOK 65

PINEAPPLE DUCK

m m II

BOR LOB ARP

1 duck

1 can of pineapple

2 cups green peppers
2 cups celery

4 pieces of canned sour ginger
% cup Fun Wine
2 eggs

(a) Cut into small oblong pieces the duck,
pineapple, peppers, celery, and ginger.

(b) Break the eggs into the duck and mix
well together with a little cornstarch and salt.

(c) Put the pineapple, pepper, celery, and
ginger into a hot, oiled pan and fry for 2
minutes.

(d) Add the fried duck. Mix well and add
the Fun Wine. Have a hot fire. After 5
minutes add enough primary soup to cover
the substances and cook until about one cup
of liquid is left.

(e) Add the vinegar and sugar and mix
with Chinese gravy.

66 THE CHINESE COOK BOOK

DUCK THREADS

ARP SUE

1 duck

2 cups bamboo shoots

2 cups mushrooms

3 cups primary soup

(a) Cook the duck until tender and tear
off the meat into shreds.

(h) Cook the bamboo shoots and mush-
rooms for 20 minutes. Then mix with the
duck.

(c) Add the primary soup and cook a while
longer.

(d) Add Chinese gravy, mix well, and
serve.

m

THE CHINESE COOK BOOK 67

ROAST DUCK BISCUITS

)M ?>l ^

SUE ARP BOW

1 duck

2 pounds flour
% cup lard

1 tablespoonful salt

4i tablespoonfuls baking powder

(a) Roast the duck, take out the bones,
and cut the meat into small pieces.

(fo) Sift the flour and put into a suitable
bowl. Mix the flour with enough cold water
to make a thin dough.

(c) Roll the dough out flat and cut into
the size of biscuits.

(d) Now roll the biscuits flat and fill them
with the duck meat, wrapping the dough
around the meat into a perfect ball. Close it
up carefully. The amount of duck should be
one-half the amount of dough.

(e) Place in a double-boiler for 10 minutes
before putting over the fire. Steam for %
of an hour.

68 THE CHINESE COOK BOOK

WILD DUCK

m I"!

YAR ARP

1 duck

2 cups chestnuts without skins
2 cups water chestnuts

1 cup chopped pork

1 cup barley

% cup white nuts without skins

(a) Soak the chestnuts and the barley in
cold water for 1 hour.

( b ) Open the back of the duck with one cut
about 4 inches long. Take out the bones with-
out tearing the meat.

(c) Wash the duck inside and out with
Chinese sauce. Salt thoroughly and put into
an oiled pan and fry for 10 minutes. Add
the Fun Wine. Turn the duck frequently.
Take from the stove and put into a bowl a
little larger than the duck.

(d) Fill the duck with the chestnuts, barley,
nuts and any juice left in the frying-pan.
Steam for 2^4 hours.

(e) Get a bowl larger than the one holding

THE CHINESE COOK BOOK 69

the duck and place that on top of the other
one, mouth to mouth. Use a cloth to protect
the hand from getting burned. Carefully pour
the gravy off into a third bowl and take off any
oil. Turn the duck upside down so it will fall
into the new bowl.

(/) Pour the gravy over the duck and serve.

70 THE CHINESE COOK BOOK

HAM AND DUCK

iK m *!

FOR TOY ARP

(a) Take the bones out of 1 duck. Then
boil the duck for 15 minutes.

(b) Boil Chinese ham for 15 minutes and
then cut into pieces 1/16 inch by % inch by ll/o
inches. There should be % as much ham as
duck.

(c) Put in a bowl 1 piece of duck, 1 piece
of ham, and so on, until the bowl is filled.

(d) Add 2 cups primary soup and 1 cup
Fun Wine, and steam for 2% hours.

THE CHINESE COOK BOOK 71

FRIED LAMB

K m u ^

HONG SUE MIN YUT^G

3 pounds of lamb cut into pieces % inch by

1% inches by 6 inches
A few drops of Octogon spicery
1 bunch garhc
1 teaspoonful salt

(a) Put the lamb, spicery, garlic, and salt
into a pan of cold water, more than enough to
cover the substances, and cook until tender.

(b) Take out the lamb and throw away the
rest of the substance. Dip the lamb into a dish
of salt and Chinese sauce.

(c) Fry the lamb in a pan of boiling oil
until brittle.

(d) Chop up fried lamb into proper size
and serve when hot. Use spicery salt to suit
the taste.

72 THE CHINESE COOK BOOK

LAMB HASH

n ^ m

MIN YUNG SUNG

2 pounds of lamb

2 cups water chestnuts

2 cups mushrooms

2 cups bamboo shoots

1 head lettuce cut into threads

2 tablespoonf uls Chinese ham cut into dice
1 cup fried noodles

1 tablespoonful Fun Wine
% teaspoonful ginger juice

The lamb, water chestnuts, mushrooms, and
bamboo shoots are to be chopped as fine as
possible.

(a) Fry the chopped Iamb in a hot, oiled
pan.

(b) Add the ginger juice and Fun Wine.
Then add the chopped water chestnuts, mush-
rooms, and bamboo shoots. Mix well.

(c) Add enough primary soup to cover and
cook until done. Serve on top of the lettuce
threads.

THE CHINESE COOK BOOK 73

STEAMED LAMB

DON MIN YUNG

2 pounds of lamb cut into pieces % inch by

1% inches by % inch
2 cups dry mushrooms

2 cups unskinned chestnuts

3 red dates

1 cup Fun Wine

(a) Use water to boil the lamb for 10 min-
utes.

(b) Take out the lamb and dip into a bowl
of salt and sweet sauce (Chinese name Chew
Tout).

(c) Put all into a suitable bowl. Add
enough primary soup to cover and add the
chestnuts, red dates, and Fun Wine. Steam
until tender.

(d) Remove any oil from the liquid, and
serve.

74 THE CHINESE COOK BOOK

LAMB CHOP SUEY

id> U ^

CHOW MIN YUNG

1% pounds lamb
25 threads skinless ginger root
2 cups bamboo shoots
2 cups dry mushrooms
1 cup fried noodles

(a) Cut all the ingredients except the noo-
dles into threads II/2 inches long.

(&) Fry the ginger root, bamboo shoots,
and mushrooms in a hot, oiled pan for 10
minutes.

(c) Add the lamb. Mix well. Cook for 5
more minutes.

(d) Add one bowl of primary soup and
cook until 1 cup of liquid is left.

(e) Add Chinese gravy.

Use the fried noodles for a garnish. Serve
when hot.

THE CHINESE COOK BOOK 75

PLAIN CHOP SUEY ■

EARN CHOP

2 pounds pork

2 pounds bean sprouts

2 cups onion threads

(a) Cut the pork into pieces 1/16 inch by %
inch by 1 inch.

(b) Put the pork, bean sprouts, and onions
into an oiled pan and fry for 10 minutes.

(c) Add water enough to cover and cook
for 15 minutes.

(d) Add Chinese gravy.

76 THE CHINESE COOK BOOK

EXTRA CHOP SUEY

;!in ^ H

GAR LEW CHOP

2 pounds pork cut into pieces 1/16 inch by

% inch by 1 inch
Bean sprouts equal to amount of pork
2 cups onions cut into threads
2 cups bamboo shoots cut into pieces same

size as pork
2 cups mushrooms

{a) Put the pork, bean sprouts, onions,
bamboo shoots and mushrooms into an oiled
pan and fry for 10 minutes.

(b) Add water enough to cover and cook
for 15 minutes.

(c) Add Chinese gravy.

Remove from the stove and serve at once.

THE CHINESE COOK BOOK 77

PORK HASH

m m m

GE YORK SUNG

1% pounds pork

2 cups water chestnuts

2 cups mushrooms

2 cups bamboo shoots

1/2 teaspoonful gmger juice

1 teaspoonful Fun Wine

1 head lettuce cut into threads

2 tablespoonfuls Chinese ham cut into dice
1 cup fried noodles

The pork, water chestnuts, mushrooms, and
bamboo shoots are to be chopped as fine as
possible.

(a) Fry the chopped pork in a hot, oiled
pan.

(b) Add the ginger juice and Fun Wine.
Then add the chopped water chestnuts, mush-
rooms, and bamboo shoots. Mix well,

(e) Add enough primary soup to cover and
cook until done. Serve on top of the lettuce
threads.

78 THE CHINESE COOK BOOK

PORK THREADS

GE YORK SE

1% pounds pork
S cups bamboo shoots
S cups mushrooms
3 cups primary soup

(a) Cook the pork until tender and tear off
the meat into threads.

(fo) Cook the bamboo shoots and mush-
rooms for 20 minutes. Then mix with the
pork.

(c) Add the primary soup and cook again.

(d) Add Chinese gravy.

THE CHINESE COOK BOOK 79

POTATO PORK

SE JI GE YORK

Pork (2 pounds)

4 pounds skinned potatoes

1 small piece ginger, pounded

1 cake Chinese red cheese

% cup Fun Wine

1 piece green carrot

(a) Oil the frying-pan. Put in the pork.
Fry until brown. Turn frequently so that
every part of the pork receives the same
amount of heat.

(h) Add the ginger and the wine and fry
for 2 minutes.

(c) Take out and put into a bowl. Put the
juice left in the frying-pan into a separate
bowl.

(d) Add 2 cups of water to the red cheese
and mash.

(e) Put the potatoes into a cooking-pan.
Add the carrot. Place the pork on top. Add
enough water to cover. Pour over this the
juice and the cheese.

(/) Cover the pan and cook for 1% hours.

80 THE CHINESE COOK BOOK

BRITTLE PORK

so JOU GE YORK

S pounds pork cut into pieces % inch by 1%

inches by % inch
A few pieces of Octogon spicery
2 tablespoonfuls Fun Wine
1 egg
1 tablespoonful cornstarch

(a) Boil the pork and spicery in plain water
for 10 minutes. Let cool.

(b) Break the egg. Mix with the corn-
starch. Then mix with the pork.

(c) Fry in boiling oil until it gets red.

(d) Put the fried pork into cold water and
change water several times until no oil floats
on the surface.

(e) Dry the pork and place in a bowl.

(/) Add the Fun Wine, and steam for 2
hours.

THE CHINESE COOK BOOK 81

STEAMED CHESTNUT PORK

LUT GE DONG GE YORK

^% pounds pork cut into pieces 1 inch by %

inch by 1% inches
2 cups skinless chestnuts
1 cup Fun Wine

(a) Dip the pork into sweet sauce and fry
in boiling oil until red.

(b) Take out the pork and place in cold
water. Change water until no oil is on top of
the water.

(c) Dry fried pork and place in a bowl.
{d) Add the chestnuts and the Fun Wine.

Steam for 1% hours.

82 THE CHINESE COOK BOOK

PORK SALAD

^. m m m

LANG BONG GE YORK

^% pounds pork (uncut)

^% pounds string beans cut 2 inches long

% cup mustard

1 cup vinegar

(a) Boil the pork until done and place in
cold water. Punch several small holes with a
large needle. Gently squeeze the oil out of it.
Change water until no oil is on the top.

(b) Cut the pork into thin pieces 1/32 inch
by % inch by 1% inches. Mix with salt to suit
the taste, and with the mustard and vinegar.

(c) Boil the string beans for 10 minutes.
Put into a bowl, and add salt and enough vine-
gar to cover.

(d) Cover and keep air tight for 2 hours.

(e) Place the pork on top of the string
beans and serve.

Use parsley and sage cut into threads for a
garnish.

THE CHINESE COOK BOOK 83

FRIED PIGS' RIBS
i* # #

CHOW PAI QUIT

4 pounds pigs' ribs

1 cup vinegar

2 teaspoonfuls sugar

1 cup Fun Wine

2 teaspoonfuls cornstarch

1 teaspoonful Chinese sauce
1 egg

(a) Cut the ribs into pieces % inch by %
inch by 1% inches, and mix well with the egg,
Chinese sauce, salt, 1 teaspoonful cornstarch
and 1 teaspoonful sugar. Fry in boiling oil
until brown.

(b) Add to the mixture the vinegar. Fun
Wine, 2 cups of water, and the remaining su-
gar and cornstarch. Cook until nearly dry.

84 THE CHINESE COOK BOOK

BEEF CHOP SUEY

^ ^ m yf

CHOW OUT YORK PIN

% pound beef

4 cups celery cut into pieces % i^^ch long

2 cups bean sprouts

% teaspoonful cornstarch

% teaspoonful Fun Wine

A few pieces sesamum-seed oil

A few threads ginger root

(a) Cut the beef into pieces 1/32 inch by
% inch by 1^ inches. Mix thoroughly with
the cornstarch, sesamum-seed oil, Fun Wine,
and a little salt and Chinese sauce.

(b) Put the celery and bean sprouts into a
hot, oiled pan and fry for 5 minutes.

(c) Add water enough to cover. Spread
the beef on top. Cover tightly and cook until
nearly dry.

{d) Add Chinese gravy and mix well.

THE CHINESE COOK BOOK 85

GREEN PEPPER BEEF

^ m 4^

LAR GUE OUT

2 pounds beef

2 cups green peppers cut into pieces 1 inch

by 1 inch
1 cup celery, chopped
1 cup bean sprouts
% teaspoonful cornstarch
Y2 teaspoonful Fun Wine
A few pieces sesamum-seed oil
A few threads ginger root

(a) Cut the beef into pieces 1/32 inch by
% inch by 1% inches. Mix with the corn-
starch oil, sesamum-seed oil, and Chinese
sauce.

(b) Put the celery, bean sprouts, and green
peppers into a hot, oiled pan and fry for 5
minutes.

(c) Add water enough to cover. Spread
the beef on top. Cover tightly and cook until
nearly dry.

(d) Add Chinese gravy and mix well.

86 THE CHINESE COOK BOOK

FISH CHOP SUEY

CHOW YUE PIN

5 pounds pike not less than 2^/2 inches in

diameter. Take out bones and cut into

thin fragments
2 cups mushrooms
A few pieces of ginger cut into pieces 1/32

inch by % inch by 1 inch
S cups bamboo shoots cut into pieces % by

1% inches by 1/32 inch.
2 cups bean sprouts

(a) Remove the skin from the pike and
take out the bones. Cut into pieces 1/16 inch
thick.

(b) Fry the mushrooms, ginger, bamboo
shoots, and bean sprouts in a hot, oiled pan for
5 minutes.

(c) Add water enough to cover all. Cook
for 15 minutes.

(d) Add Chinese gravy.

(e) Add the pike and mix well.
Garnish with parsley, and serve hot.

THE CHINESE COOK BOOK 87

FISH BALLS

YUE YUN

6 pounds pike

1% cups salted almonds or peanuts

% cup Chinese ham

6 pounds vegetables in season

1 teaspoonful cornstarch

(a) Remove the skin from the pike and take
out the bones. Run through the grinder three
times.

(b) Cut into small pieces the almonds, ham,
and the vegetables.

(c) Put the pike into a big bowl and mix
with it the cornstarch, 1 cup of
water and 1 teaspoonful salt.
Stir well for an hour. Be sure
to stir in the same direction all
the time.

(d) Add the nuts and ham.
Mix well.

(e) Wash your hands as clean as possible.
Hold the mixture in your hand and squeeze

88 THE CHINESE COOK BOOK

gently; a small ball will come through the top
of the fingers, as shown in the figure. Take
off with a spoon. Wash the spoon each time
with cold water.

(/) Place the ball in a pan of boiling water.
When it comes to the top it indicates it is done
and can be placed in a bowl.

(g) Cook the vegetables until done.

(h) Mix together the fish balls, the vege-
tables and Chinese gravy.

THE CHINESE COOK BOOK 89

FRIED FISH BALLS
1^ M %

GUR YUE YUN

6 pounds pike

1% cups salted almonds or peanuts

% cup Chinese ham

6 pounds vegetables in season

1 teaspoonful cornstarch

2 cups mushrooms

(a) Remove the skin from the pike and take
out the bones. Run through the grinder three
times.

(fe) Cut into small pieces the almonds, ham,
and the vegetables.

(c) Put the pike into a big bowl and mix
with it the cornstarch, 1 cup of water and 1
teaspoonful salt. Stir well for an hour. Be
sure to stir in the same direction all the
time.

(d) Add the nuts and ham. Mix well.

(e) Make the fish balls as described on the
preceding page. Add a beaten egg, and boil
in boiling oil until they turn yellow.

90 THE CHINESE COOK BOOK

1

( / ) Cook the vegetables and mushrooms un-
til done.

(g) Mix together the fish balls, the vege-
tables, and Chinese gravy.

THE CHINESE COOK BOOK 91

RAW FISH PARTY

YUE SANG

7 pounds pike

6 pounds carrots

2 cups green peppers

2 pieces ginger root

1 cup Chinese Chow Chow

A few lemon leaves

1 tablespoonful lemon juice

1 tablespoonful fried sesamum-seed

1 teaspoonful powdered salted almonds

1 teaspoonful powdered salted peanuts

S tablespoonfuls peanut oil

1 tablespoonful vinegar

2 cups chrysanthemums

(a) Remove the skin from the fish and take
out the bones. Cut into pieces 1/16 inch by 1
inch by 1% inches. Dry with a clean cloth.

(&) Cut into pieces l/l6 inch by 1/16 inch
by 1% inches the carrots, green peppers, gin-
ger root. Chow Chow, and lemon leaves.

(c) Put the carrots into a suitable bag and
squeeze all the juice out of them.

(d) Put the vinegar and a little salt in a

92 THE CHINESE COOK BOOK

large bowl. Add enough of the carrot and mix
well with oil.

(e) Mix the vinegar, oil, peanut powder, and
almond powder.

(/) Spread this mixture on top of the fish,
and salt. Add the remaining vegetables.
Then add oil and mix well.

THE CHINESE COOK BOOK 93

FRIED FISH

JOUT YUE

6 pounds pike or any fresh water fish

1 cup vinegar

1 teaspoonful cornstarch

(a) When the fish has been cleaned, rub
inside and out with salt. Then fry in boiling
oil until it turns brown.

(b) Add enough w^ater to cover. Stir in
the vinegar and the cornstarch. Cook for 10
minutes.

(c) Add Chinese gravy.

94 THE CHINESE COOK BOOK

HOT WATER FISH

£ « #.

NG LOW YUE

10 pounds cod
1 can Chinese Chow Chow

1 cup vinegar

2 teaspoonfuls salt

(a) Clean the cod but do not cut it.

( b ) Pour into a bowl, boiling water equal to
5 times the weight of the fish. Add the salt.
Place the fish in this and keep covered until
the water gets lukewarm.

(c) Put the fish on a suitable plate and pour
over it the gravy made of the Chow Chow,
vinegar, and a little sugar, cornstarch, and salt.

Garnish with parsley and serve.

THE CHINESE COOK BOOK 95

STEAMED PIKE

JING YUE

5 pounds pike
2 pieces Chinese onion
1 cup Chinese mushrooms
100 threads ginger root
The same amount of pork

(a) Clean the fish but do not cut it. Rub
with salt. Add 1 teaspoonful oil.

( h ) Cut the onion, mushrooms, ginger root,
and pork into threads, 1% inches long.
Spread this on top of the fish and steam for
14 hour.

Garnish with parsley.

96 THE CHINESE COOK BOOK

EEL IN NET

m m

MOEN SEEN

4 pounds eel

1% cups skinless chestnuts

1 teaspoonful Fun Wine

White of 1 egg

Lard (leaf lard) enough to wrap the eel

(a) Put the eel into warm water for 20
minutes. Take out and wash. Cut into pieces
1 inch long. Place in boiling oil and fry un-
til yellow.

(b) Wrap each fried piece of eel with the
lard. (This lard is the fat of a pig and looks
like net.) Use the white of egg for paste.

(c) Put the wrapped eel into a pan. Add
two cups more than enough water to cover.
Add the chestnuts and Fun Wine. Cook un-
til nearly dry (with about 2 cups of liquid re-
maining).

(d) Add Chinese gravy.
Garnish with parsley.

THE CHINESE COOK BOOK 97

STEAMED TURTLE

DON QUY

3 turtles

2 cups mushrooms

2 cups chestnuts

% pound Chinese roast pork

Y2 cup Fun Wine

1 teaspoonful ginger root juice

(a) Put the live turtles into a cooking-pan
of cold water. Bring to a boil slowly.

(b) Remove the shell and interior. Wash.
Cut the meat into pieces 1 inch by 1 inch by
1% inches.

(e) Have a hot fire. Put 2 tablespoonfuls
of oil into a frying-pan. When the oil is very
hot put in the meat, Fun Wine, and ginger
root juice. Fry for 10 minutes. Turn con-
stantly.

(d) Cut the bamboo shoots into pieces %
inch by 1% inches by 1/16 inch. Cut the pork
Into pieces % inch by ll/4 inches by % inch.

[e) Add to the meat in the frying-pan, the
mushrooms, chestnuts, bamboo shoots, pork

98 THE CHINESE COOK BOOK

and enough primary soup to cover. Bring to
a boil.

(/) Put all into a suitable bowl and steam
for 1% hours.

(g) Skim off any oil which may be on the
top. Salt to taste. Not only the meat is de-
licious but the soup also.

THE CHINESE COOK BOOK 99

TURTLE SOUP

QUY TONG

8 turtles

2 cups mushrooms

2 cups chestnuts

% pound Chinese roast pork

% cup Fun Wine

1 teaspoonful ginger root juice

25 cents' worth of Bug Kay

(a) Put the live turtles into a cooking-pan
of cold water. Bring to a boil slowly.

(b) Remove the shell and interior. Wash.
Cut the meat into pieces 1 inch by 1 inch by
II4 inches.

(c) Have a hot fire. Put 2 tablespoonfuls
of oil into a frying-pan. When the oil is very
hot put in the meat, Fun Wine, and ginger
root juice. Fry for 10 minutes. Turn con-
stantly,

{d) Cut the bamboo shoots into pieces %
inch by II/2 inches by I/I6 inch. Cut the pork
into pieces % inch by l^/^ inches by % inch.

(e) Add to the meat in the frying-pan, the

100 THE CHINESE COOK BOOK

mushrooms, chestnuts, bamboo shoots, pork
and enough primary soup to cover. Bring
to a boil.

(/) Put into a suitable bowl, add the Bug
Kay, Dong Sum, Gay Gee, Yen York and
steam for 1% hours.

{g) Skim off any oil which may be on the
top. Salt to taste. Serve the soup in bowls.

Bug Kay is a plant and can be bought in
any Chinese grocery store. It is used both for
nourishment and for its flavor. Bug Kay and
Dong Sum look like wooden sticks and must
be removed before the soup is served.

THE CHINESE COOK BOOK 101

SHARK FINS

YUE CHE

This dish has an interesting history. A
ruler of China found a large shark in the South
Sea. It was killed. Later, in deciding how
best to use each part of the animal, a cook by
the name of Lang Pow invented this dish.
He discovered how delicious and tasty it was.
This was in the year 50 B.C.

Shark fins are prepared as follows:

The fins and tails are steeped in boiling
water for ^^ hour. The skin is then scraped
off with a knife; and the fins and tails are
boiled for an hour or until they fall to pieces.
Every piece of meat, skin, and bone is then
removed. Only what is left, a fin soft yellow
in color, is kept. This is dried and sold from
two to three dollars a pound as shark fins.

(a) Buy 2 pounds of dry shark fins from
a Chinese grocery store. Soak in cold water
for 3 hours.

(&) Boil the fins with a few pieces of dry

102 THE CHINESE COOK BOOK

garlic and 2 pieces of ginger root. Change the
water several times when boiling.

(c) Put into a suitable pan. Add 2 table-
spoonfuls of lard, and twice more than enough
primary soup to cover. Boil slowly for %
hour. Drain off the liquid and throw it away.

(d) Put into another pan, containing 6 pints
of primary soup, and boil.

(e) Change again into a third pan of pri-
mary soup. Add gravy which consists of 1
cup of chicken starch, the whites of 3 eggs,
Chinese ham dice and a little cornstarch and
salt. Use 1 tablespoonful red vinegar to im-
prove the taste. Garnish with parsley and
serve hot.

THE CHINESE COOK BOOK 103

SHRIMP CHOP SUEY

CHOW HAR YUN

9, pounds shrimp with the shells off

2 cups dry mushrooms

2 cups bean sprouts

1 piece of onion cut into threads

% teaspoonful Fun Wine

(a) Fry mushrooms, bean sprouts, and on-
ion in an oily pan for 10 minuteSo Add
enough water to cover o Boil for 15 minutes.

{h) Fry the shrimp in a hot, oiled pan and
add the Fun Wine. Keep frying until the
shrimp turns red.

(c) Mix the shrimp with the mushrooms,
bean sprouts, and onion, and add 2 cups of
primary soup. When it boils, add Chinese
gravyo

104 THE CHINESE COOK BOOK

STEADIED SHRIMP

DON HAE

24 large shrimps

48 pieces bamboo shoots

1 tablespoonful Fun Wine

1 teaspoonful ginger root juice

[(a) Remove the shells from the shrimps and
cut into halves. Fry in a hot oiled pan.

(6) Mix together the Fun Wine and the
ginger root juice. Add this liquid to the
shrimps. Cook for 5 minutes. Drain off the
liquid but do not throw it away.

(c) The 48 pieces of bamboo shoots should
be the same size as the halves of the shrimp,
1/16 inch long. Place the shrimp and bamboo
shoots in a bowl, arranging them — first a piece
of shrimp and then a piece of bamboo shoot,
and so on — having them parallel.

(d) Add % cup primary soup and steam for
2 hours.

(e) Turn now into another bowl by placing
the two bowls mouth to mouth. Add gravy
and serve.

THE CHINESE COOK BOOK 105

FRIED SHRIMP

*^ m

JOUT HAR

2 pounds shrimp

2 pounds green peppers

2 eggs

1 tablespoonful cornstarch

(a) Mix up the shrimp, eggs and corn-
starch. Add salt to suit the taste. Put one
by one into a pan of boiling oil. Fry until
brown.

(fe) Cut the green peppers into pieces the
same size as the shrimp. Fry in an oiled pan
for 2 minutes. Then add the shrimp and mix
well,

(c) Add enough primary soup to cover.
Cook for 10 minutes.

(d) Add Chinese gravy.
Garnish with parsley and serve.

106 THE CHINESE COOK BOOK

OYSTER CHOP SUEY^

CHOW HO SE PIN

9, dozen oysters

9< cups bamboo shoots

2 cups water chestnuts

2 cups celery

A few pieces of pork

1 tablespoonful Fun Wine

1 teaspoonful ginger juice

(a) Cut the oysters, bamboo shoots, chest-
nuts, celery, and pork into fragments.

(b) Put the oysters into boiling water for
10 minutes. Then fry the oysters in a hot oiled
paua

(c) Add the Fun Wine and the ginger
juice. Continue to cook for 5 minutes.

(d) Fry the bamboo shoots, water chestnuts,
celery, and pork in an oiled pan for 5 minutes.
Add to oysters.

(e) Add 1 cup primary soup and boil until
about 1 cup of liquid remains.

(/) Add Chinese gravy.

THE CHINESE COOK BOOK 107

STEADIED OYSTERS

DON HO SE

2% dozen oysters

Lard-skin (enough to wrap the oysters)

1 teaspoonful ginger juice

1 tablespoonful Fun Wine

Whites of 2 eggs

(a) Wash the oysters. Boil them in water
for 10 minutes. Then fry in hot oil.

(b) Add the Fun Wine and ginger juice.
Fry for 7 minutes.

(c) Cut the lard-skin into pieces as wide
as the oysters and about 4 inches long. Wrap
each oyster with a piece of lard-skin, using
the white of egg for paste.

(d) Put the wrapped oysters into boiling
oil and fry until they are brown.

(e) Now set them in a bowl and steam for
1% hours.

Serve on lettuce.

108 THE CHINESE COOK BOOK

ROASTED OYSTERS

SU HO SEE

2% dozen oysters
1 cup red vinegar
Sesamum-seed oil
Sugar
Salt

(a) Dry the oysters with a clean, dry cloth.
Then dip in oil.

(b) String the oysters through a wire and
roast until done over a charcoal fire. Have
them about 1 foot above the fire.

Serve with a sauce made of the red vinegar,
sesamum-seed oil, sugar, and salt.

THE CHINESE COOK BOOK 109
LOBSTER CHOP SUEY"^

CHOW LUNG HAB, PIN

1 lobster (about 6 pounds)
9> cups bamboo shoots

2 cups water chestnuts
S cups celery

A few pieces of Chinese onion

1 tablespoonful Fun Wine

1 teaspoonful ginger root juice

(a) Boil the lobster in water until it turns
red. Take off the shell and cut the meat into
fragments not longer than 1% inches.

(b) Fry the lobster with the Fun Wine, and
ginger root juice for 5 minutes over a hot fire.

(c) Cut the bamboo shoots, water chestnuts,
celery, and onion into pieces the size of the
lobster fragments. Fry these in a hot, oiled
pan for 3 minutes. Add water enough to
cover and cook for 10 minutes. Then mix with
the lobster.

(d) When there is about 1 cup of liquid
left, add Chinese gravy, mix well, and serve.

110 THE CHINESE COOK BOOK

CRAB

HI

Crabs are found most abundantly in salt
water. The best quality is found in a place
where the salt and fresh water mix. Although
they exist all the year round, the best months
for crabs are February, July, and August.
In buying crabs always look for the heavy ones.
The light ones contain too much water.

Naturally the most delicious food is crab.
This is the only meat which contains enough
salt and oil to fit any one's taste.

In cooking crab, therefore, all that is neces-
sary is to wash and steam it until the crab turns
red. Serve when hot. Sometimes red vinegar
is used in serving but it is not necessary.

Never add salt or oil or butter of any kind
because it spoils the flavor.

THE CHINESE COOK BOOK 111

CRAB SOUP

HI TONG

6 crabs

1 cup water chestnuts
1 cup bamboo shoots
1 cup mushrooms

7 pints primary soup

(a) Remove the shells from the crabs and
put into boiling water for ^ hour. By means
of a fork take out the meat and break into
small pieces.

(b) Cut secondary vegetables into pieces.
Cook for 20 minutes.

(c) Now put the secondary vegetables in
with the crab.

(d) Add primary soup and cook for 15 min-
utes.

(e) Add Chinese gravy, mix well, and re-
move from the stove at once. Stir in parsley
and garnish.

112 THE CHINESE COOK BOOK

FRIED SOFT-SHELL CRAB

*^ 1^ ^ ^

OUT YUN HORK HI

6 soft-shell crabs

2 eggs

1 cup red vinegar

1 tablespoonful cornstarch

(a) Mix the crab with the cornstarch and
eggs. Salt to taste.

( b ) Fry in boiling oil until golden brown.
Serve with the red vinegar.

THE CHINESE COOK BOOK 113

FRIED CHINESE TOMATO WITH
CRAB

M M M

HI SUE KAR

6 crabs

Chinese tomato equal in weight to crabs, in-
cluding shell
1 tablespoonful Fun Wine
% teaspoonful ginger juice
1 cup primary soup

(a) Wash the crabs. Open the shell. Steam
until they turn red. By means of a fork take
off all the meat. Tear it into small pieces.

{b) Fry the tomato in boiling oil until it
turns yellow. Then mash into starch.

(c) Fry the crab in a hot, oiled pan.

(d) Add ginger juice and Fun Wine. Turn
often.

(e) Add the tomato. Mix well.

(/) Add the primary soup. When all is dry,
remove from the stove at once.

(g) Add salt and red vinegar to improve
the taste.

Garnish with parsley.

114 THE CHINESE COOK BOOK

FRIED CHINESE TOMATO WITH
SHRIMP

i^ m m

HAR SUE KAR

3 pounds shrimp
6 pounds Chinese tomato
1 tablespoonful Fun Wine
% teaspoonful ginger juice
1 cup primary soup

(a) Fry the shrimp in a hot, oiled pan.
(h) Fry the tomato in boihng oil until it
turns yellow. Then mash into starch.

(c) Add ginger juice and Fun Wine. Turn
often,

(d) Add the tomato. Mix well.

(e) Add the primary soup. When all is
dry, remove from the stove at once.

(/) Add salt and red vinegar to improve the
taste.

Garnish with parsley.

THE CHINESE COOK BOOK 115

WHY SHON PIGEON
m \ii fl ^

WHY SHON YUE GOB

6 pigeons

A few pieces of pork

10 cents' worth of Kee Zee

25 cents' worth of Dong Chong Chow

10 cents' worth of Why Shon

This dish not only is nutritious and pleasing
to the taste, but it also has great value as a
medicine. Physicians often advise sick people
to eat Why Shon Yue Gob, Its benefits and
the results of its use in rebuilding the strength
of convalescent people are wonderful and in-
describable.

(a) When the pigeons have been washed,
rub inside and out with salt. Put in a bowl.

(b) Wash the Why Shon, Kee Zee, Dong
Chong Chow, and pork. Add to the pigeons.

(c) Cover with primary soup and steam for
1% hours in a double-boiler.

(d) Remove the oil from the top of the
liquid. Salt to taste. Use the liquid for soup.

Serve the pigeon with oil and Chinese sauce.

116 THE CHINESE COOK BOOK

PIGEON CHOP SUEY

CHOW YUE GOB

6 pigeons

2 cups water chestnuts

2 cups bamboo shoots

9> cups mushrooms

2 cups celery

2 cups primary soup

(a) Take the bones out of the pigeons and
cut the meat into thin pieces. Put into a hot,
oiled pan and fry for 5 minutes.

(b) Cut the secondary vegetables into thin
pieces. Put into a hot pan and fry for 2 min-
utes. Add water and cook for 15 minutes.

(c) Add the secondary vegetables to the
pigeon fragments. Mix well.

(d) Add primary soup and cook for 5 min-
utes.

(e) Add Chinese gravy.

THE CHINESE COOK BOOK 117

BIRD-NEST IN PIGEON
^ ^ ^

GOB TON YIN

6 pigeons

2 cups bird-nest

1 cup primary soup

1 piece of ginger root

(a) Soak the bird-nest in cold water for 1
hour. Shake off any feathers, etc. Wash
gently and boil for 1% hours with the ginger.

(b) Pick the pigeons. Chop off the head,
feet and wings. Cut one line 3 inches long and
take out the interior. Wash the pigeons and
rub inside and out with salt. Place in a bowl
with the cut side on top.

(c) Fill the pigeons with the bird-nest and
primary soup. Steam for 2^ hours in a
double-boiler.

(d) Now transfer into a larger bowl by put-
ting the two bowls mouth to mouth.

Garnish with Chinese ham dice.

118 THE CHINESE COOK BOOK
FRIED PIGEON

SUE YE GOB

Clean 6 young pigeons, or squabs, and put
them into a bowl of Chinese sauce. Fry in
boiling oil until yellow. Serve when hot with
spicery salt.

THE CHINESE COOK BOOK 119

PIGEON HASH

tL aS ^

YE GOB SONG

4 pigeons

2 cups water chestnuts

2 cups mushrooms

2 cups bamboo shoots

% teaspoonful ginger juice

1 teaspoonful Fun Wine

1 head of lettuce

1 tablespoonful ham dice

1 cup fried noodles

(a) Cut into very small pieces the pigeons,
water chestnuts, mushrooms, and bamboo
shoots. Cut the lettuce into threads.

(b) Fry the chopped pigeon in a hot, oiled
pan.

(c) Add the ginger juice and Fun Wine.

(d) Add the vegetables and mix well.

(e) Add enough primary soup to cover and
cook until done.

(/) Add Chinese gravy and remove from
the stove at once. Salt to suit the taste.

Serve on top of the lettuce. Use the Chi-
nese ham dice and fried noodles as a garnish.

120 THE CHINESE COOK BOOK

QUAIL HASH

*l II M

ARM CHUN SONG

4 quails

2 cups water chestnuts

2 cups mushrooms

2 cups bamboo shoots

Y2 teaspoonful ginger juice

1 teaspoonful Fun Wine

1 head of lettuce

1 tablespoonful ham dice

1 cup fried noodles

(a) Cut the quail, water chestnuts, mush-
rooms, and bamboo shoots into very small
pieces. Cut the lettuce into threads.

(b) Fry the chopped quails in a hot, oiled
pan.

(c) Add the secondary vegetables and mix
well.

(d) Add enough primary soup to cover and
cook until done.

(e) Add Chinese gravy and remove from
the stove at once. Salt to suit the taste.

Serve on top of the lettuce. Use the Chi-
nese ham dice and fried noodles as a garnish.

THE CHINESE COOK BOOK 121

PARTRIDGE HASH

ftl fti M

JAR QUO SONG

4 partridges

2 cups water chestnuts

2 cups mushrooms

2 cups bamboo shoots

% teaspoonful ginger juice

1 teaspoonful Fun Wine

1 head lettuce

1 tablespoonful ham dice

1 cup fried noodles

(a) Cut the partridges, water chestnuts,
mushrooms, and bamboo shoots into very small
pieces. Cut the lettuce into threads.

(h) Fry the chopped partridges in a hot,
oiled pan.

(c) Add the ginger juice and Fun Wine.

(d) Add the vegetables and mix well.

(e) Add enough primary soup to cover and
cook until done.

(/) Add Chinese gravy and remove from the
stove at once. Salt to suit the taste.

Serve on top of the lettuce. Use the Chin-
ese ham dice and fried noodles as a garnish.

122 THE CHINESE COOK BOOK
PARTRIDGE CHOP SUEY

CHOW JAR QUO

4 partridges

9> cups water chestnuts

5 cups mushrooms
2 cups celery

2 cups primary soup

(a) Take the bones out of the partridges and
cut the meat into thin pieces. Put into a hot,
oiled pan and fry for 5 minutes.

(h) Cut the secondary vegetables into thin
pieces. Put into a hot pan and fry for 2 min-
utes. Add water and cook for 15 minutes.

(c) Add the secondary vegetables to the par-
tridge fragments. Mix well.

(d) Add primary soup and cook for 5 min-
utes.

(e) Add Chinese gravy.

THE CHINESE COOK BOOK 123

WHY SHON PARTRIDGE

m 111 11 ifci

WHY SHON JAR QUO

6 partridges

A few pieces of pork

10 cents' worth of Why Shon

10 cents' worth of Kee Zee

25 cents' worth of Dong Chong Chow

(a) When the partridges have been washed,
rub inside and out with salt. Put in a bowl.

(b) Wash the Why Shon, Kee Zee, Dong
Chong Chow, and pork. Add to the par-
tridges.

(c) Cover with primary soup and steam for
3% hours in a double-boiler.

(d) Remove the oil from the top of the
liquid. Salt to taste. Use the liquid for soup.

Serve the partridge with oil and Chinese
sauce.

124 THE CHINESE COOK BOOK

DEER

LOCK YOK

2 pounds deer
2 cups water chestnuts
2 cups mushrooms
2 cups bamboo shoots
1 pound chicken meat
% teaspoonful ginger juice
1 tablespoonful Fun Wine
A few pieces of sugar-cane about 3 inches
long, unskinned

(a) Cut the deer into pieces 1^ inches by
1^ inches by 1 inch. Cut the secondary vege-
tables into small pieces.

( b ) Fry the deer in a hot, oiled pan. Turn
constantly.

(c) Add the ginger juice, sugar-cane, and a
little salt. Add the secondary vegetables and
the chicken and cook for 5 minutes.

(d) Add enough primary soup to cover and
ing to a boil.

(e) Transfer to a suitable bowl. Put the
Fun Wine on top. Steam for 2 hours.

Serve with oil and Chinese sauce.

THE CHINESE COOK BOOK 125

ROAST GOOSE

SUE OR

1 goose

1 teaspoonful spicery powder

1 cup Chinese sauce

A few drops sesamum-seed oil

1 teaspoonful salt

(a) Put the goose in hot, not boiling, water
for 2 minutes and then add the spicery powder,
sauce, oil, and the salt. Leave the goose in
for 20 minutes. Be sure every bit of goose is
dipped into it.

(fe) Place the goose, as shown in cut on page
50. Start the fire before this, so that the
wall is hot. Let the goose roast for 1 hour. A
hot fire is necessary before the goose is put in.
Afterward have a low fire. There must be no
smoke.

126 THE CHINESE COOK BOOK

WINKLE

CHOW HUNG LOR

S winkles

2 cups water chestnuts, unshelled

S cups mushrooms

2 cups bamboo shoots

1 cup celery

A few pieces of pork

% teaspoonful ginger root juice

1 tablespoonful Fun Wine

1 cup primary soup

(a) Wash the winkles carefully. Break the
shell. Take the meat out. Cut into pieces 1/16
inch by 1^4 inches by l^/o inches »

(b) Cut the secondary vegetables and the
pork into pieces and fry in a hot, oiled pan.
Add enough water to cover. Cover the pan
and cook until done.

(c) Fry the meat over a quick fire in a hot,
oiled pan. Add the ginger root juice and the
Fun Wine.

(d) Now add the secondary vegetables and
mix well.

THE CHINESE COOK BOOK 127

(e) Add the primary soup and Chinese
gravy.

Serve with Chinese ham dice and parsley
for garnish.

128 THE CHINESE COOK BOOK

PLAIN OMELET

» 0 ^

CHOW DON

12 eggs

A little oil

Salt

Chinese ham dice

Parsley

(a) Break the eggs in a bowl. Add oil and
salt. Beat well.

(b) Put plenty of oil in a hot frying-pan.
Be sure that every part of the pan is covered
with oil.

(c) Have a medium fire. Place the eggs in
the pan and keep turning with a cooking-
shovel.

(d) When the omelet is done add the Chi-
nese ham dice and parsley for garnish.

THE CHINESE COOK BOOK 129

PORK OMELET

m m m

FO YUNG YORK

12 eggs

1 pound pork

2 onions

2 cups bamboo shoots
2 cups water chestnuts

Twelve eggs, a little oil, salt, Chinese ham
dice, parsley.

(a) Beat the eggs well and put them in a
bowl with oil and salt.

(b) Cut the onions, pork, bamboo shoots,
and water chestnuts into threads 1^ inches
long.

(c) Mix together all of the ingredients and
fry in boiling oil until done.

(d) Put all in a bowl and add Chinese
gravy.

130 THE CHINESE COOK BOOK

CHICKEN OMELET

FO YUN GUY

12 eggs

1% pounds chicken
2 onions

2 cups bamboo shoots
S cups water chestnuts
2 cups mushrooms

(a) Beat the eggs well and put them in a
bowl with oil and salt.

(b) Cut the onions, chicken, bamboo shoots,
water chestnuts, and mushrooms into threads
1% inches long.

(c) Mix together all of the ingredients and
fry in boiling oil until done.

(d) Put all in a bowl and add Chinese
gravy.

THE CHINESE COOK BOOK 131
SHRIMP OMELET ^

m m m

rO YUNG HAB,

12 eggs

1 pound shrimp

2 onions

2 cups bamboo shoots
2 cups water chestnuts
2 cups mushrooms

{a) Beat the eggs well and put them in a
bowl with oil and salt.

(b) Cut the onions, shrimp, bamboo shoots,
water chestnuts, and mushrooms into threads
1^ inches long.

(c) Mix together all of the ingredients and
fry in boiling oil until done.

(d) Put all in a bowl and add Chinese
gravy.

182

THE CHINESE COOK BOOK

CRAB OMELET

m m

FO YUNG HIGH

6 crabs

12 eggs

S onions

2 cups bamboo shoots

2 cups water chestnuts

2 cups mushrooms

(a) Beat the eggs well and put them in a
bowl with oil and salt.

(b) Cut the onions, crabs, bamboo shoots,
water chestnuts, and mushrooms into threads
1% inches long.

(c) Mix together all of the ingredients and
fry in boiling oil until done.

(d) Put all in a bowl and add Chinese
gravy.

THE CHINESE COOK BOOK 133

LOBSTER OMELET

mm mm

FO YUNG LUNG HA

8 pounds lobster

12 eggs

2 cups bamboo shoots

2 cups water chestnuts

2 cups mushrooms

2 onions

(a) Beat the eggs well in a bowl with oil
and salt.

(b) Cut the onions, lobster, bamboo shoots,
water chestnuts, and mushrooms into threads
1^ inches long. Cook until done.

(c) Add beaten eggs and mix well. Con-
tinue to cook until eggs are done.

134 THE CHINESE COOK BOOK

BEAN CAKE OMELET

FO YUNG DOW FO

12 eggs

A little oil

Salt

6 pieces bean cake

Chinese ham dice

Parsley

(a) Beat the eggs with a little salt and oil.

(b) Fry the bean cakes in an oiled pan.
Add water and boil for 10 minutes.

(c) Put plenty of oil in the pan, greasing
it well all over. Put in the egg. Keep on
turning until nearly done. Add the bean cake
and cook until done.

Use Chinese ham dice and parsley for gar-
nish.

THE CHINESE COOK BOOK 135

FRIED EGGS

YOUT JAR DON

12 eggs

1 cup dried mushrooms
1% pounds chicken
A few Chinese onions
A piece of ginger root

(a) Boil the eggs until hard. Take off the
shell without destroying the shape of the eggs.
Now fry them in boiling oil.

(b) Cut the mushrooms, chicken, bamboo
shoots, and ginger root into threads 1^ inches
long. Fry for 5 minutes in a hot, oiled pan.

(c) Pour this over the eggs. Add twice
more than enough primary soup to cover and
cook until 2 cups of liquid remain.

(d) Add Chinese gravy.
Serve with parsley as a garnish.

136 THE CHINESE COOK BOOK

EGG ROLL,
B %

DAN GUN

6 eggs

2 tablespoonfuls dry mushrooms

2 tablespoonfuls bean sprouts

2 tablespoonfuls chicken meat

2 tablespoonfuls Chinese ham

(a) Break the eggs into a bowl. Beat well
with oil and salt. Have a low fire. Oil pan.
Place in it one tablespoonful of well-beaten
egg. Take hold of the pan and let the egg
run all over the surface of the pan. A layer
of egg will be formed.

(b) Cut the mushrooms, Chinese ham, bean
sprouts, and chicken into threads. Fry for 5
minutes in an oiled pan. Salt to suit the taste.
Add enough water to cover and cook until dry.
When nearly dry, turn constantly to prevent
burning.

(c) Roll this in the egg, making the roll 1
inch in diameter and as long as the egg layer.
Use white of egg for paste. Cut carefully into
the desired length.

{d) Add Chinese gravy.

THE CHINESE COOK BOOK 137
CHECKER-BOARD EGGS

mm a

KA GE DON

12 eggs

1 tablespoonful Chinese ham

2 cups bamboo shoots
1 cup celery

1 cup water chestnuts

(a) Cut the ham and secondary vegetables
into threads 1% inches long. Fry in an oiled
pan. Mix well. Add enough primary soup
to cover. Cook until done. Salt to suit the
taste.

(b) Beat the eggs well with oil and salt.
Put them into a hot pan and let them run all
over the pan evenly. Turn over.

(c) Put this egg layer on a dish. Cover
one-half of the layer with the fried ham, bam-
boo shoot, celery, and water chestnuts about %
inch thick. Then cover this with the other
half of the egg layer.

(d) Add Chinese gravy.

1S8 THE CHINESE COOK BOOK

FISH ROLL

m m K m

YEE YORK DAN GUN

6 eggs

4 pounds pike

1 tablespoonful Chinese ham

1 cup peanuts, pounded

1 cup Chinese roast pork

(a) Break the eggs into a bowl. Beat well
with oil and salt. Have a low fire. Oil pan.
Place into it 1 tablespoonful well beaten egg.
Take hold of the pan and let the egg run over
the surface of the pan. A layer of egg will be
formed.

(b) Remove the skin from the pike and
take out the bones. Grind the meat through
a fine grinder several times, or pound with a
hammer as fine as possible. Beat well for %
hour with salt and a small amount of oil.

(c) Cut the Chinese ham and pork into dice.
Mix well with the remaining egg, the pike,
and the peanuts.

(d) Roll this mixture into the egg layer,

THE CHINESE COOK BOOK 139

having the layer 1 inch in diameter. Steam for
% hour.

(e) Cut into the desired length and add
Chinese gravy.

140 THE CHINESE COOK BOOK
GOLD AND SILVER EGG

GOM NON DON

12 eggs

3 pounds pike

1 tablespoonful Chinese ham

(a) Break the eggs carefully. Put the
whites in one bowl and the yolks in another
bowl. To each bowl add an equal amount of
cold, boiled water and mix well.

(b) Grind or hammer the pike (with skin
and bones removed) . Beat with a little water.
Mix well with the whites of the eggs. Salt to
suit the taste.

(c) Chop the Chinese ham into pieces as
small as possible. Mix with the yolks of the
eggs. Salt to suit the taste.

{d) Now put the Chinese ham on one side
of the dish and the pike on the other side. Do
not let them mix. Steam for 20 minutes.
When done there will be gold color on one side
of the dish and silver on the other side.

Add oil and parsley before serving.

THE CHINESE COOK BOOK 141

STUFFED EGG

YUNG DON

6 eggs

Shrimp or crab meat chopped fine
Chinese ham, diced
Chicken, chopped fine

Water chestnuts or Chinese onions chopped
fine

(The amount of meat and water chestnuts
combined should be one-half the volume of the
yolks of the eggs. )

(a) Oil enough egg cups. Break the eggs
carefully into these, putting in the whites first.
Now put the unbeaten yolk in the center of
the cup, letting it float on top. Steam the
eggs until done.

(b) With a spoon carefully take off the
yolk of the egg,

(c) Fill the egg with the chicken and other
ingredients, well mixed. Steam about 20 min-
utes.

Serve with sesamum-seed oil and sauce.

142 THE CHINESE COOK BOOK

FISH SWIMMING IN A GOLDEN
POND

YUE YORK JING DON

7 eggs

S pounds pike

1 tablespoonful Chinese ham dice

(a) Remove the skin from the pike. Cut
the meat into small pieces.

(b) Mix the eggs with an equal amount of
cold, boiled water. Beat well. Salt to suit
the taste.

(c) Put the eggs in a suitable bowl. Spread
the pike on top. Steam for 20 minutes.

Garnish with the ham and parsley, and serve
with oil and sauce.

THE CHINESE COOK BOOK 143
SHRIMP IN GOLDEN POND

m m K

HAR JING DON

7 eggs

1 pound shrimp

1 tablespoonful Chinese ham dice

(a) Remove the skin from the shrimp. Cut
the meat into small pieces.

(b) Mix the eggs with an equal amount of
cold, boiled water. Beat well. Salt to suit the
taste.

(c) Put the eggs in a suitable bowl. Spread
the shrimp on top. Steam for 20 minutes.

Garnish with the ham and parsley, and serve
with oil and sauce.

144 THE CHINESE COOK BOOK

CRAB IN GOLDEN POND
M ^ M M

HI JOK JING DON

7 eggs

3 pounds crab

1 tablespoonful Chinese ham dice

(a) Remove the shell from the crab. Cut
the meat into small pieces.

(b) Mix the eggs with an equal amount of
cold, boiled water. Beat well. Salt to suit
the taste.

(c) Put the eggs in a suitable bowl. Spread
the crab on top. Steam for 20 minutes.

Garnish with the ham and parsley, and serve
with oil and sauce.

THE CHINESE COOK BOOK 145
LOBSTER IN GOLDEN POND

II 4g m a

LUNG HA JING DON

7 eggs

3 pounds lobster

1 tablespoonful Chinese ham dice

(a) Remove the shell from the lobster. Cut
the meat into small pieces.

(b) Mix the eggs with an equal amount of
cold, boiled water. Beat well. Salt to suit
the taste.

(c) Put the eggs in a suitable bowl. Spread
the lobster on top. Steam for 20 minutes.

Garnish with the ham and parsley, and serve
with oil and sauce.

146 THE CHINESE COOK BOOK

BEAN SPROUTS

^ m

AR CHOY

Soak some beans in water in a flat dish.
Spread the beans out ; do not let one cover an-
other.

Cover with a piece of wet cloth, and water
every morning. The sprouts will appear in
two nights.

They are ready to eat when they are 2 inches
long.

Bean sprouts are palatable and very nutri-
tious.

THE CHINESE COOK BOOK 147

BEAN CAKE

DO FO

This is a most delicious dish for its price.
Many people in Paris can tell you how deli-
cious it is, for there is a factory in Paris which
makes millions of dollars each year by manu-
facturing this cake.

The process of making bean cake is really so
complicated that it would require a separate
volume to describe it.

Put white beans in cold water for a few
hours. Then grind in a water stone-grinder.
Cook for 5 hours with calcium powder. Let
it filter through a cloth and run into a cup
or bowl. When cool it becomes solid. Tie this
in a piece of cloth and boil. This is called
bean cake.

148 THE CHINESE COOK BOOK

BEAN CAKE CHOP SUEY

a:# m

DO FO JAP

1% pounds pork
10 pieces bean cake
2 cups onions

(a) Cut the pork, bean cake, and the on-
ions into small pieces.

( b ) Put them into an oiled pan and fry for
10 minutes.

(c) Add enough water to cover. Cover the
pan and cook for 15 minutes.

(d) Add Chinese gravy.
Serve hot, in individual bowls.

THE CHINESE COOK BOOK 149
CHICKEN STARCH BEAN CAKE

GUY YUNG DO FO

Chicken starch is made by pounding
chicken, without the skin and bone, as fine as
possible. It is best to pound it with a ham-
mer on a chopping-board. Add to this 1 tea-
spoonful of cornstarch, white of an egg, and
one cup of primary soup. Stir well.

In using chicken starch, always pour it into
the substance before placing the pan on the
stove. Keep stirring. Take the pan away
from the fire just as it begins to boil. The
flavor is bad if it boils too long.

(a) Fry five pieces of bean cake in boiling
oil for 5 minutes. Cut them into 14 i^^ch cubes.
Put in cold water until no oil floats on the top.

{b) Mix well the bean cake with one-half
as much Chinese ham dice and an equal amount
of milk. Cook in a pan until just done.

(c) Add the chicken starch, and sugar to
suit the taste. Watch the heat carefully so
that the chicken starch will not be too well
done.

150 THE CHINESE COOK BOOK
STUFFED TRIANGLE BEAN CAKE

m s#

YUNG DO FO

12 bean cakes

3 pounds pike

% cup Chinese ham dice

% cup Chinese onion dice

% cup salted almonds

Bean cakes come in pieces about 2 inches by
2 inches. Cut each cake into two triangles, as
shown in the figure. Now cut the triangles as
in figure b. Remove the pieces as in c. Leave
the hole as shown in figure d,

(a) Grind or pound the pike. Stir up in a
small amount of salt water for % hour.

(b) Mix with the ham, onions, and almonds.

(c) Fill the hole in the bean cake with this
mixture. Fry in boiling oil until yellow.

{d) Cook the fried bean cake triangles in
primary soup for % hour.

(e) Add a gravy made of Chinese sauce, a
few drops of sesamum-seed oil, sweet sauce,
and cornstarch.

Garnish with parsley.

THE CHINESE COOK BOOK 151

Stuffed Triangle Bean Cake Shows how to cut

Removed from

Ready to fill

1S2 THE CHINESE COOK BOOK

RUBY MIXED WITH PEARLS

FOR TOY DO rO GUY NUP

9 bean cakes

1 pound Chinese ham

1 pound shrimp

(a) Remove the thin outer layer from the
bean cakes,

(b) Cut the ham and the shrimp into ^
inch cubes.

(c) Boil all together in a pan of primary
soup until the shrimp turns red.

(d) Add Chinese gravy.
Garnish with parsley.

THE CHINESE COOK BOOK 153

BEAN BISCUIT

DO SAR BOW

1 pound red beans

2 pounds flour
% cup lard

1 teaspoonful salt

2 teaspoonfuls baking powder

(a) Cook the beans in water for 3 hours,
and mash. Place in water so that the skins of
the beans float on top. Remove these and then
filter the beans through a thick cloth and let
dry. Now mix with the lard and a little sugar.

(b) Sift the flour and mix with it enough
cold water to make a thin dough.

(c) Roll the dough out thin. Cut in the size
of biscuits.

(d) Now roll these biscuits flat and fill each
one with the beans, wrapping the dough around
the beans to make a perfect ball. Close the
dough up carefullyo

(e) Let the dough biscuits stand in a
double-boiler for 10 minutes before putting on
the fire. Steam for % hour.

154 THE CHINESE COOK BOOK
STUFFED SQUASH

m ^ )s.

YUNG CHIN GUAR

1 squash

3 pounds pike, ground

2 tablespoonfuls Chinese ham dice
2 Chinese onions, diced

% cup salted almonds, diced

(a) Put the pike in a small amount of salt
water and stir for % hour. Then mix with the
ham, onions, and almonds.

(b) Remove the seeds from the squash and
fill with the pike, ham, etc. Fry in boiling oil
until yellow.

(c) Cook in primary soup for ^^ hour.

{d) Add a gravy made of Chinese sauce, a
few drops of sesamum-seed oil, sweet sauce,
and cornstarch.

Garnish with parsley.

THE CHINESE COOK BOOK 155

STUFFED GREEN PEPPERS

M M Wi

YUNG LAR CHU

18 green peppers

3 pounds pike, ground

2 tablespoonfuls Chinese ham dice

2 Chinese onions, diced

% cup salted almonds, diced

(a) Put the pike in a small amount of salt
water and stir for % hour. Then mix with the
ham, onions, and almonds.

(b) Cut the peppers into halves, take out
the seeds, and fill with the pike, ham, etc. Fry
in boiling oil until yellow.

(c) Cook in primary soup for % hour.

(d) Add a gravy made of Chinese sauce, a
few drops of sesamum-seed oil, sweet sauce,
and cornstarch.

Garnish with parsley.

156 THE CHINESE COOK BOOK

IMMORTAL FOOD

JAI

Dr. Wu Tingfang, the former Ambassador
from China to the United States, told his
friends that he would return to America in
fifty years. He said this as he left the United
States. He was then over sixty years old. His
reason for expecting long life is that he lives
entirely on dishes which contain no meat.

Buddha said that if you leave meat alone
you will live forever. Therefore the priests
and nuns belonging to the Buddhist religion
live on dishes which contain no meat.

There are many of these dishes.

THE CHINESE COOK BOOK 157

FOOD OF THE GOD OF LAW HORN

LAW HORN JAI

12 pieces bean cake

2 cups white nuts

2 cups fungus

A few pieces of bean stick

2 cups bamboo shoots

2 cups dry mushrooms

(a) Cut each bean cake into 4 pieces. Fry-
in boiling oil until nicely brown. Put in cold
water and change the water until no oil floats
on the top.

(b) Soak the fungus, bean stick, and nuts
in cold water for l/o hour.

(c) Cut the bamboo shoots into pieces 1^
inches by 1 inch by 1/16 inch.

(d) Put all the ingredients except the
mushrooms into an oiled pan and cover with
water. Cook for 1 hour.

(e) Add the mushrooms and cook for 15
minutes.

(/) Add Chinese gravy.

158 THE CHINESE COOK BOOK

SOFT IMMORTAL FOOD

YUEN JAI

12 pieces bean cake
2 cups dry mushrooms
4 ounces Chinese vermicelli
A few bean sticks

(a) Cut each piece of bean cake into 4
pieces.

(b) Soak the mushrooms, vermicelli, and
bean sticks in water for 14 hour. Cut the ver-
micelli into pieces 3 inches long.

(c) Put all of the ingredients in cold water
and cook for 1 hour. Put in plenty of oil and
red cheese.

(d) Add Chinese gravy.

THE CHINESE COOK BOOK 159

HARD IMMORTAL FOOD

ARN JAI

12 pieces bean cake

East melon (twice the amount of bean cake)

2 cups white nuts

(a) Cut each bean cake into 4 pieces. Cut
the melon into pieces 1 inch by 1 inch by 1^
inches.

( b ) Fry all in an oiled pan.

(c) Add enough water to cover. Add ^4
cake of red cheese and plenty of oil. Mix.
Cook for 1 hour.

160 THE CHINESE COOK BOOK
DRY FOODS

Ji m

LAB MAY

In ancient times the people preserved foods
for future use. They would hunt in summer,
store away the food, and eat it in winter. It
is very important to store away food. In the
European War, for instance, the English
blockade cannot starve the Germans because
they have plenty of stored foods. Dry foods
are a necessity.

The Oriental people have the same idea as
to storing foods and as to the sanitary prepara-
tion of these foods.

If the dry foods were not sanitary they could
not be imported into America. Every food
has to be examined by a doctor. All these pre-
pared foods are certified by a doctor's certifi-
cate which is proof that they are sanitary.

THE CHINESE COOK BOOK 161
CHINESE FRANKFURTER

m m

LAB CHUNG

(a) Get the outside lining of the small in-
testine of a pig. Wash thoroughly with salt
and then put into hot water for 10 minutes.
Tie one end, force air through from the other
end, and tie. Dry in the hot sun.

(b) Cut pork into pieces % inch by % inch
by ^ inch. To every pound of pork add 3
ounces of salt, 1 tablespoonful of sweet sauce,
1 tablespoonful of Fun Wine, and a few
threads of orange skin. Mix well.

(c) By means of a funnel, put this mixture
into the pig lining. Tie the skin about every
6 inches. Punch plenty of small holes with a
needle.

(d) Expose in the hot sun for 1 day. Put
in a windy place for 4 days. The air should be
dry, so it is best to make these in the fall or
winter.

Chinese Frankfurter should be kept in a

162 THE CHINESE COOK BOOK

china jar. At least they must be kept in a jar
for 5 days before being eaten.

Steam them in a double-boiler for % hour
before serving. Serve with fried potatoes or
fried gray potatoes underneath.

THE CHINESE COOK BOOK 163

CHINESE FRANKFURTERS ON
RICE

LAB CHUNG BO FON

3 cups rice

6 pairs Chinese frankfurters

(a) Wash the rice 3 times. Put in a cov-
ered pan with 7^ cups water and cook until
boiled.

(b) Place the Chinese frankfurters on top
of the rice. When dry keep over a low fire.
Move the pan frequently to prevent burning.
Take from the stove and keep the cover on for
10 minutes.

(c) Take out the Chinese frankfurters and
cut into the required size.

(d) Add salt, mix well.

This makes a very dainty winter breakfast.
The juice from the frankfurters gives the rice
a delicious flavor.

164 THE CHINESE COOK BOOK

CHINESE FRANKFURTERS WITH
VEGETABLES

m feJ» It H

CHOY CHOW LAB CHUNG

9 pairs Chinese frankfurters
Any Chinese vegetables (twice the amount of
the frankfurters)

(a) Cut the vegetables into pieces 1 inch by
1 inch by ly^ inches. Fry in an oiled pan with
salt until the volume is considerably reduced.
Add water enough to cover.

(b) Add the frankfurters. Cover and cook
until nearly dry.

(c) Add Chinese gravy.

THE CHINESE COOK BOOK 165
LAJNIB FRANKFURTERS

^ m m

YUNG YORK CHUNG

(a) Get the outside lining of the small in-
testine of a pig. Wash thoroughly with salt
and then put into hot water for 10 minutes.
Tie one end, force air through from the other
end, and tie. Dry in the hot sun.

(b) Cut lamb into pieces % inch by % inch
by % inch. To every pound of lamb add 3
ounces of salt, 1 tablespoonful of sweet sauce,
1 tablespoonful of Fun Wine, and a few
threads of orange skin. Mix well.

(c) By means of a funnel fill this mixture
into the lining. Put a knob about every six
inches. Punch plenty of small holes with a
needle.

(d) Expose in the hot sun for 1 day. Put
in a windy place for 4 days. The air should
be dry, so it is best to make these in the fall or
winter. Never make them in the summer or
spring.

Put the frankfurters in a china jar for at

166 THE CHINESE COOK BOOK

least 5 days before using them — the longer,
the better.

Steam for % hour before serving. Serve
with fried potatoes or fried gray potatoes un-
derneath.

THE CHINESE COOK BOOK 167

GOLD AND SILVER FRANK-
FURTERS

GOM NUN CHUNG

{a) Get the outside lining of the small in-
testine of a pig. Wash thoroughly with salt
and then put into hot water for 10 minutes.
Tie one end, force air through from the other
end, and tie. Dry in the hot sun.

(b) Cut pork into pieces % inch by % inch
by % inch. To every pound of pork add an
equal amount of pig liver, which has been
rubbed with salt, washed thoroughly, and cut
into pieces the same size as the pork. To this
add 3 ounces of salt, 1 tablespoonful of Fun
Wine, and a few threads of orange skin. Mix
well.

(c) By means of a funnel fill this into the
lining. Put a knob about every six inches.
Punch plenty of small holes with a needle,
to let in the air.

(d) Expose in the hot sun for 1 day. Put
in a windy place for 4 days.

168 THE CHINESE COOK BOOK

Keep them in a china jar for at least 5 days
before serving.

Steam in a double-boiler for % hour. Serve
with fried potatoes or fried gray potatoes un-
derneath.

THE CHINESE COOK BOOK 169

SPICED PORK

JUNG YORK

To each pound of pork use 2 ounces of spi-
cery salt, l^/^ teaspoonfuls of salt, 1^ tea-
spoonfuls of sugar. Mix and rub over the
pork. Expose to the hot sun for 1 day. Dip
into 5 ounces of sauce residue. Mash. Add
1% ounces of sweet sauce, 2 ounces of good
Fun Wine. Mix well.

Wrap up with Chinese tissue-paper, and
put in a dry place where it can stay until dry.
It is now ready for cooking.

(a) Cut 1 pound of spiced pork into pieces
1 inch by 1 inch by 1% inches.

(6) Use about 10 bean cakes. Cut each
cake into 4 pieces. Fry until yellow.

(c) Cut about 3 pounds of any Chinese
vegetables into pieces the same size as the
pork.

(d) Cook the pork, bean cakes, and vege-
tables in water in an oiled pan for % hour.

(e) Add Chinese gravy.

170 THE CHINESE COOK BOOK
DRY PORK

Hi m

LAB YORK

To each pound of pork use 3 ounces of salt.
Rub all over and let stand for 1 night. The
next morning wash the pork in hot water. Dry
in the sun for 1 day.

When dry, rub well with a brush on which
is sweet sauce and Gong Chung, Keep on do-
ing this four times a day for 5 days.

Keep in a china jar one week before cook-
ing.

Gong Chung is a residue of another kind of
Chinese sauce.

THE CHINESE COOK BOOK 171

SPICED PORK WITH GRAY POTA-
TOES

^m m m m

wo TOU JING JUNG YOEK

1 pound spiced pork
S cups gray potatoes
A few Chinese onions

(a) Cut the pork and the potatoes into
pieces 1 inch by 1 inch by 1^2 inches.

(b) Cook the pork, the potatoes and the
onions in plain water in an oiled pan for ^
hour.

{c) Add Chinese gravy.

1

172 THE CHINESE COOK BOOK
DRY PORK ON RICE

m m m

LAB YORK TON

3 cups rice

1 pound dry pork

(a) Wash the rice 3 times. Put in a cov-
ered pan with 7 cups of water and cook until
done.

(fe) Place the pork on top of the rice.
When dry remove to the back of the stove.
Shake the pan frequently to prevent burning.
Remove from the stove and keep the cover on
for 10 minutes.

(c) Take out the pork and cut into the re-
quired size.

(d) Add salt and mix well.

THE CHINESE COOK BOOK 173

DRY PORK WITH GRAY POTA-
TOES

wo TOU GE LAB YORK

To each pound of pork use 2 ounces of spi-
cery salt, II/2 teaspoonfuls of salt, II/2 tea-
spoonfuls of sugar. Mix and rub over the
pork. Expose to the hot sun for 1 day. Dip
into 5 ounces of sauce residue. Mash. Add
1% ounces of sweet sauce, 2 ounces of good
Fun Wine. Mix well.

Wrap up with Chinese tissue-paper, and put
in a dry place where it can stay until dry. It is
now ready for cooking.

(a) Cut 1 pound of dry pork into pieces 1
inch by 1 inch by II/2 inches.

{b) Use about 2 pounds of bean cakes. Cut
each cake into 4< pieces. Fry until yellow.

(c) Cut about 3 pounds of gray potatoes
into pieces the same size as the pork.

(d) Cook the pork, bean cakes, and gray
potatoes in plain water in an oiled pan for %
hour.

174 THE CHINESE COOK BOOK

DRIED PORK WITH FRIED BEAN
CAKE AND CHINESE VEGETABLES

DO FO CHOY GE LAB YORK

(a) Cut 1 pound pork into pieces 1 inch by
1 inch by 1% inches.

(h) Use about 10 bean cakes. Cut each
Dean cake into 4 pieces. Fry until yellow.

(c) Cut about 3 pounds of any Chinese
vegetables into pieces the same size as the pork.

{d) Cook the pork, bean cakes, and vege-
tables in plain water in an oiled pan for %
hour.

(e) Add Chinese gravy.

THE CHINESE COOK BOOK 175
DRY DUCK

m II

LAB ARP

Duck can be dried successfully only in a cer-
tain place where the air is suitable; therefore
the method need not be discussed here.

The best quality comes from Nan On, Kong
Shi province, China. Next to that the best
comes from Nan Hong, and from Kong Yon,
Onong Duy province.

176 THE CHINESE COOK BOOK

DRY DUCK ON RICE

m fi n m

LAB ARB BO FON

(a) Wash thoroughly 3 cups rice. Put it in
a covered pan, add 7 cups of water, and boil
until the rice is done.

(b) Put dry duck on top of the rice and
cook until the water has evaporated. Shake
the pan frequently to prevent burning. Re-
move from the stove and keep the cover on for
10 minutes.

(c) Take out the duck and cut into the re-
quired size,

{d) Add salt. Mix well.

THE CHINESE COOK BOOK 177

DRY FLAT FISH CHOP SUEY
^ X M.

CHOW YOU YUE

The best quality of dry flat fish comes from
Kowlon, China. The poorest ones are those
from Japan. They are thicker.

(a) Soak the dry flat fish for % hour.
Wash thoroughly. Take off a piece of bone on
the center of one side of it. On the bone side
put knife-marks one-half as deep as it is thick,
as shown in the figure. Then cut into 2 inches
by II4 inches.

( b ) Put into the cut flat fish 'Yz teaspoonf ul
of ginger juice, 1 tablespoonful of Fun Wine,
1 teaspoonf ul of crab juice.

(c) Soak 2 cups of dry mushrooms for %
hour.

(d) Cut 1 cup of celery, 1 pound of any
vegetable, a few pieces of pork, and a Chinese
onion into pieces 1^ inches long.

( e ) Cook the mushrooms, celery, vegetables,
and pork in an oiled pan with primary soup
until done.

178 THE CHINESE COOK BOOK

(/) Put the fish into a very hot, oiled pan.
Keep turning until it is rolled up like a piece
of cigarette. Add the other ingredients and
mix well.

{g) Add Chinese gravy.

THE CHINESE COOK BOOK 179

DRY FLAT FISH SOUP
yL Wx W

YOUT YUE TONG

1 pound dry flat fish

% teaspoonful alkaline solution

12 cups primary soup

(a) Cover the dry flat fish with cold water.
Add the alkaline solution. (Get this from a
Chinese grocery store.) Soak for 15 minutes.
Wash thoroughly, take out the bones.

(b) Cook the fish in plain water for 3 hours.
Change the water several times while cooking.
Then cook for 15 minutes in the primary soup.

Serve with the soup. Put into it a few drops
of sesamum-seed oil.

180 THE CHINESE COOK BOOK

ROAST DRY FLAT FISH

m X M

SUE YOU YUE

1% pounds dry flat fish
1 tablespoonful peanut oil
1 cup red vinegar
A few drops sesamum-seed oil

(a) Wash the dry flat fish thoroughly. Rub
over it a coating of oil or lard. Place on top
of a charcoal fire by means of a wire. It is
done when there are bubbles on the surface.
Turn over and continue the same. Be careful
not to let it get burnt.

(b) Tear the fish into threads. Mix with
these threads the sesamum-seed oil, peanut oil,
and red vinegar. Sugar to suit the taste.

How to put knife marks on bone side of dry flat fish

THE CHINESE COOK BOOK 181
STOVE PARTY

DAK, BIN LO

In cool winter evenings this party is very
often found in the Chinese houses.

Put a small stove in the center of the table.
On top of it place a pan of boiling primary
soup. Cut into thin pieces 6 pounds of any
food at all — such as pike, chicken meat, shrimp,
beef, flat fish, etc. This food is uncooked.

Place one piece of it in the boiling primary
soup for 2 minutes, using a fork or a chop -stick
to pick it up witho Keep moving.

Now put it into a bowl containing 1 well-
beaten egg, 1 tablespoonful of Chinese sauce,
% teaspoonful of oil, and a few drops of sesa-
mum-seed oil. It is now ready to eat. One
bowl of this egg should be served to each per-
son.

Two forks or two pairs of chop-sticks are
required for each person, one used for putting
the meat into the pan, the other for eating.

182 THE CHINESE COOK BOOK

RICE

/s. -At:

BO FON

To 1 cup of rice use 2^4 cups of water.

Cook in a covered pan, over a hot fire, until
the water has evaporated. Remove to the
back of the stove for a few minutes. Then
take from the stove and keep the pan covered
for 10 minutes.

The flavor of the rice is greatly improved
by adding butter and salt.

THE CHINESE COOK BOOK 183
FRIED RICE

CHOW LON TON

4 bowls cooked rice

% pounds chicken or pork cut into cubes
2 cups secondary vegetables

5 eggs

1 cup primary soup

(a) Put the rice in a hot, oiled pan and
cook until it changes color, turning frequently
with a cooking-shovel.

(b) Fry the chicken and secondary vege-
tables for 3 minutes in a hot, oiled pan. Add
cold water and cook for 15 minutes. Pour
off the water and add the rice.

(c) Beat the eggs well and add to the rice.

(d) Add the primary soup and continue to
cook until the egg appears to be done.

184, THE CHINESE COOK BOOK

CHINESE MEAT BISCUIT
4 ^ ^

SANG YORK BOW

6 cups flour

1 yeast cake

2 small tablespoonfuls salt
1 tablespoonful sugar

3 potatoes

1 tablespoonful lard

(a) Wash and pare the potatoes. Cover
with cold water. Boil until tender. Mash
the potatoes in the same water in which they
are boiled. Let stand until just luke-warm.

(fo) Put in the salt and sugar.

(c) Add the lard and yeast cake. Dissolve
thoroughly.

(d) Sift the flour thoroughly and put into
a pan. Make a hole in the middle of it.
Slowly pour in the potato mixture. Mix well.

(e) Dredge the hands well with flour.
Turn the dough out on the mixing-board. Use
as little flour as possible on the hands when
kneading the dough — only enough to keep the

THE CHINESE COOK BOOK 185

dough from sticking to the hands. Knead for
10 minutes.

(/) Put into a pan. Cover well with a
towel and let stand over night.

{g) In the morning turn out on the mixing-
board. Divide in half, as this quantity makes
2 nice loaves of bread. Now knead each loaf
separately. Let stand until it rises to double
the size.

{h) Cut into the size of biscuits, and roll
flat.

(i) Add chopped roast pork, chopped frank-
furter, red cheese, and salt, and wrap up into
a ball. Close it carefully, making a perfect
ball of it. The amount of meat and cheese
should be about one-half that of the dough.

{j) Place in a double-boiler for 10 minutes
before putting on the stove. Steam for %
hour.

186 THE CHINESE COOK BOOK

ALMOND CAKE

^ t. m

HON YUN BUEN

1 pound flour

Y2 pound sugar

% pound lard

5 eggs

% teaspoonful alkaline solution

(a) Mix the flour, sugar, lard, eggs, and
solution well on a suitable board. Add a little
quantity of lard at a time until every particle
of flour will contain an equal amount of each
substance.

(b) Make into a cake of any desired size.
In the center of each place an almond.

(c) Put into a suitable pan and bake in the
oven until nicely browned. The length of time
depends on the temperature of the oven and
the amount of cake.

THE CHINESE COOK BOOK 187
CHINESE SPONGE CAKE

GUY DON GO

10 eggs

1 pound sugar

S/3 pound flour

A few drops of lemon juice

(a) Beat the eggs in a suitable bowl. Mix
well with sugar. Beat for an hour, being care-
ful always to beat in one direction.

(b) Mix with the flour and lemon juice.

(c) Put into a suitable pan and steam for
% hour.

188 THE CHINESE COOK BOOK

WATER CHESTNUT PUDDING

MAR TI GO

5 cups water chestnut powder
1 cup sugar

6 cups water

(a) Dissolve the water chestnut powder in
a little cold water. Mash well.

(b) Now add the sugar and the 6 cups of
water. Stir well.

(c) Put into a suitable pan. Steam until
done (about 1 hour).

THE CHINESE COOK BOOK 189

LILY-ROOT PUDDING

H ^ ^

OUT FUN GO

2 cups lily-root powder
1 cup sugar
6 cups water

(a) Dissolve the lily-root powder in a small
quantity of cold water. Mash well.

(b) To this add the 6 cups of water and the
sugar. Stir well.

(c) Put into a suitable pan. Steam until
done (about 1 hour).

190 THE CHINESE COOK BOOK

GRAY POTATO PUDDING

wo TOU GO

1 cup dry pork

1 cup dry shrimp

1 cup dry Chinese olives

1 cup dry Chinese frankfurters

1 cup dry Chinese onions

2 pounds gray potatoes

1 pound Chinese gim-flower

(a) Cut into small pieces the pork, shrimp,
olives, frankfurters, and onions.

(6) Pare the potatoes. Rub them on a
rough grater, or on a board having plenty of
nails pointing out 1/16 inch.

(c) Mix all of the ingredients together with
2 bowls of plain cold water. Salt to suit the
taste.

(d) Put into a suitable pan and steam for
1 hour.

THE CHINESE COOK BOOK 191
PEANUT CANDY

^ ^ m

FAR SUNG TONG

1 pound peanuts
% pound sugar

(a) Fry the nuts in a hot pan for 10 min-
utes. Take off the skins.

(fo) Put 1 bowl of water in a hot, oiled pan.
To this add the sugar. Cook, stirring con-
stantly, until there is no water left.

(c) Mix the peanuts with the sugar on a
board. Roll while Tiot until the mixture is l/o
inch thick. Let cool.

(d) Cut to desired size.

192 . THE CHINESE COOK BOOK

SESAMUM-SEED CANDY

GE MAR TONG

1 pound sugar

4 ounces cornstarch

2 handfuls sesamum-seeds

(a) Oil pan well. Pour into it 1 bowl of
water and then the sugar and cornstarch.
Cook until no water is left.

(h) Roll out on a board sprinkled with the
sesamum-seeds. Roll into balls or bars. Let
cool.

CONCLUSION

THE CHEMISTRY OF FOODS

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

A cook should know what the different foods
contain, so that he can pick out the most nu-
tritious.

Fat only is not a benefit to the body, but
when combined with other foods it is used as
fuel.

The value of food as a source of energy is
stated by a heat unit called a calory. A calory
is the amount of heat required to raise the tem-
perature of one kilogram of water one degree
centigrade. The fuel value of foods may be
computed in a different manner.

Different foods require different lengths of
time for digestion.

The following table gives approximately the

193

194 THE CHINESE COOK BOOK!

time it takes each substance to be digested and
the number of calories developed per ounce.

Number of

Number of ounces hours for

Food ^er 100 calories digestion

Almonds 160 2%

Bamboo shoot 137 3

Barley 2%

Beans 9.M 2

Bean Cake 192 3

Beef 1.4 4

Celery 5.3 31/2

Chestnuts 70.3 3

Chestnuts (dried) 30 31/2

Chicken 3.24 21/2

Cornstarch 3

Dates 101 9.

Duck 65.6 41/2

Eggs 2.1 2 to 31/2

Fish 4.85 3

Fowl 6^,6 3

Chinese Ham 1.21 4 to 5

Lamb 51.2 21/2 to 31/2

Lettuce 15.2 234

Lobster 4.13 4

Melon, East 25.7 1%

Melon, Star 18 11/2

Muskmelon 11.6 1%

Mushrooms 13.1 1%

Mushrooms (dried) 2.4 2%

Nuts 189.4 2 to 3

THE CHINESE COOK BOOK

195

Number of

Number of ounces

hours for

Food

per

100 calories

digestion

Oysters

6.82

21/4

Oysters (dried)

1.9

33/4

Peanuts

.m

3

Potatoes

24.1

21/4

Potatoes (gray)

27.6

31/2

Pepper

21/2

Quail

48.4

Rice

3.1

3

Sugar

.86

Tomato (Chinese)

3.24

2%

Turkey

85

3 to 4

Walnuts

189.4

31/2

Water Chestnuts

97.6

234

Watermelon

.27

1

Foods have two purposes : first, the repair of
muscular waste ; second, the supply of the body
with fuel to keep its heat at about 98°. Both
are necessary to life.

Nitrogen is the muscle making substance.
It is an important ingredient of albumin,
which is found in its most perfect form in the
white of an egg. Ham, beef, venison, chicken,
and beans also are rich in nitrogen.

The carbon needed to keep up the body's
heat is found in rice, cornstarch, potatoes,
beans and oil.

196 THE CHINESE COOK BOOK

Onion also is valuable as a food.

Too much fat is not healthful for the body.

Man under varying conditions spends dif-
ferent numbers of calories of heat. The fol-
lowing table gives approximately the hourly
expenditure of energy of the normal person
when asleep, awake, at work, and at rest.

Condition of muscular Average calories

Activity

per hour

When sleeping

Q5 calories

When sitting up

100

In light exercise

170

In moderately active muscular exer-

cise

290

In severe active muscular exercise

450 "

In very severe active muscular exer-

cise

650 «

Now, having considered the kinds of food
necessary for health, let us see why Chinese
food is better than ordinary food.

Meats contain too much nitrogen in propor-
tion to other substances. Vegetables contain
everything necessary to sustain life. But a
pure vegetable diet has much waste material,
such as the cellulose forming the walls of the
plant-cells, which is indigestible. Hence when

THE CHINESE COOK BOOK 197

the two are combined in the right proportion
the diet is the best possible for man.

Chinese food furnishes just this mixed diet.

When a man sees or smells something that is
tasty his mouth begins to water. The water is
a dilution of hydrochloric acid, with which
food is digested. If he does not chew his food
long enough to let the water form and mix
with the food, he has a sickness known as in-
digestion. When he goes to a physician the
physician will give him some form of dilute
hydrochloric acid to digest his undigested food,
and so he will feel all right. Since Chinese
food is prepared in so tasty as well as fancy a
way, it makes one's mouth water the moment
you look at it. Therefore it makes indigestion
impossible.

198 THE CHINESE COOK BOOK

Names of Stores and Noodle Shops Where
Chinese Groceries May Be Secured

Hip Chung Wing

Chinese Chop Suey Supply
11 Mott Street

New York City-
Tuck High Company

Chinese Grocery Store
19 Mott Street

New York City

Quong Yee Sing Company
Chinese Grocery Store
32 Mott Street

New York City

Tai Jan & Company

Chop Suey Supply
45 Mott Street

New York City

Quong Tuck Wing Company
Chop Suey Supply
59 Mott Street

New York City

!Y"at Kan Min Company
Noodle Shop

192 Park Row

New York City

Any one starting a Chinese restaurant can get all
the necessary supplies, such as chinaware, Chinese
furniture, etc., from Soy Kee & Company, Nos. 7
and 9 Mott Street, New York City.

THE CHINESE COOK BOOK

199

List of Articles with Approximate Prices
AND Chinese Signs

Articles Chinese Signs Price Per

Alkaline Solution ^^ 7lC $ .05 small bottle

-Almonds, Salted ^. fe!^ ^ t .75 pound
Bean Cake S # ^
Bean Sprout Z^ ^
Bean Stick # H' __
Beans, Red ^ >'J^_fi
Beans, White 0 3.
Bird Nest ^ ?g
*Bug Kay ;|b JD
Calcium Powder ^ W
Cheese, Red ^ ?L
Cheese, White # %
Chestnuts, Water j^ ]/C
Chow Chow JR ^
Chow Min !^ ©
Dates, Red IX ^
Dong Chong Chow ^ 31 ^
Dong Sum ^ ^^
Flour, Chinese Jim j5 ^|t /Ry

Frankfurters M J3§

* Bug Kay is a plant used for nourishment.

.02S

> piece

.15

pound

.24

pound

.12

pound

.08

pound

2.50

pound

.10

handful

.10

tablespoonful

.25

jar

.24

jar

.25

pound

.23

jar

.10

pound

.01

piece

.25

small bundle

.10

handful

.25

pound

,55

pound

200

THE CHINESE COOK BOOK

Articles Chinese Signs

Price

Per

Fungus "JX -R-

$ .10

handful

Fun Wine ^ J®

.05

handful

Garlic, Dry H H ^

.10

teaspoonful

Gay Zee ffi ^

.01

piece

Ginger ^ ^

.15

jar

Ginger, Sour |^ ^

.20

jar

Gong Chung ^ ^

.50

pound

Ham, Chinese ^C Jil

.10

handful

Lily-Flower, Dry ^ ^f

.25

pound

Lily-root Powder %% >Kf

.10

pound

|-~Melon, East 1^ iR

.15

pound

Melon, Star ^^ JR

.88

pound

Mushrooms ^ ^

1.40

pound

Mushrooms, Dry ^^ ^§

.13

pound

Noodles 1®

.50

pound

Nuts, Lotus ^ "^

.35

pound

Nuts, White Q ^

.10

handful

Octogon Spicery /v ^

.40

pound

Olives, Chinese ^1% ^

.05

small bundle

Onions, Chinese ^ ^

.75

pound

Oysters, Dry ^ ;^

.23

pound

Peanut Oil ^ ^^

.16

can

Pineapple, Canned 5F SS J^M

. .16

pound

Potatoes, Gray ^ @

.15

pound

Rice fiiie . ^ , .

.1.25

bottle

fi tn* a' ^j ■

^^■1

THE CHINESE COOK BOOK

201

Articles Chinese Signs

Pric^

Per

Sauce, Chinese (See Yout) flj^ vffi

$ .40

bottle

Sauce Residue, Chinese j^ ^

.15

jar

Sauce, Sweet (Cheu-You) 3^ ^

.36

bottle

Sesamum-seed ^ JK

1.25

pound

Sesamum-seed Oil Jft :^

.44

bottle

Shark Fins ^, M

2.60

pound

Shrimp, Dry 4g ;^

.50

pound

Spicery Powder # )|4 ^

.10

spoonful

Tomato, Chinese ^ J[R

.15

pound

Vermicelli, Chinese )^ ^

.18

pound

Vinegar, Red ^ gg

.35

bottle

Walnuts ^ ll

.25

pound

Why Shon V§ ill

.10

handful

Cooking-shovel ^M

.35

piece

Double-boiler ^ ^

3.00

set

Frying-pan ^ ^

2.50

piece

Ladle ^ ^

.25

piece

^^. "^ .<y ^^ " "^ ° ^0 ^^ -...*

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