Chinese Japanese Cook Book BOSSE

Chinese-JapaneseCOOKBOOK SARA BOSSE OhJpTO WATANNA BEATRICE V. GRANT MSU 1929 - 1965 PROFESSOR of FOODS & NUTRITION COLLECTOR of RARE COOKERY BOOKS Her private collection of rare cookery books was donated by her sister, Dr. Rhoda Grant, to the M S U Libraries, May 1984. Jan Longone Wine & Food Books 1207 W. Madison Ann Arbor, Ml 48103 734-663-4894 . CHINESE-JAPANESE COOK-BOOK . . CHINESE-JAPANESE COOK BOOK BY SARA BOSSE AND ONOTO W A T A N N A RAND McNALLY & COMPANY CHICAGO NEW YORK . 1914. Copyright. M C N A L L Y & COMPANY THE RAND-MCNALLY PRESS CHICAGO . by RAND. . Candies. 111 Index 113 . Sweetmeats 104 Bean Sprouts and Beverages 109 List of Chinese and Japanese Groceries . CONTENTS Preface i PART I CHINESE RECIPES P A G E Rules for Cooking 9 Soups 12 Gravy 19 Fish 20 Poultry and Game 27 Meats 36 Chop Sueys 41 Chow Mains 47 Fried Rice 51 Omelettes 54 Vegetables 57 Cakes 64 PART I I JAPANESE R E C I P E S Soups 71 Fish 75 Poultry and Game 79 Omelettes and Custards 87 Vegetables and Relishes 93 Cakes. . When it is known how simple and clean are the ingredients used to make up these Oriental dishes. The restaurants are no longer merely the resort of curious idlers. intent upon studying types peculiar to Chinatown. Their patronage to-day is of the very best. In New York they rub elbows with and challenge competition with the finest eating palaces. PREFACE Chinese cooking in recent years has become very popular in America. and many of their dishes are justly famous. for the Chinese restaurants have pushed their way out of Chinatown ^nd are now found in all parts of the large cities of America. There is no reason why these same dishes should not be cooked and served in any American home. . and certain Japanese dishes are also in high favor. the Westerner will cease to feel that natural repugnance which assails one when about to taste a strange dish of a new and strange land. covered with a cloth. overcooked rice is unknown to the Chinese and Japanese. butter. is covered twenty minutes. Mushy. slimy. as in rice pudding and similar dishes. In fact. Tea is drunk plain. and set to dry on back of range when cooked. is unknown. never stirred nor disturbed. and should be cooked in that peculiarly delectable fashion of which the Oriental peoples alone are past masters. Syou. almost dry. yet thoroughly cooked rice lies in the fact that it is never boiled more than thirty minutes. is similar to Worcestershire and similar European sauces. and most of these European sauces contain . Rice takes the place of such staples as bread and potatoes. The secret of the solid. Rice is indispen- sable. Sweetened rice. sometimes called Soye. Bread. the latter are all said to be adaptations of the original Chinese syou. with neither cream nor sugar. flaky. wet. and potatoes are never used by the Chinese or Japanese. but great care should be used in its brewing. food is served in one large dish or bowl. The other servants waiting on table take their orders from him. with the exception of rice. The Japanese consider it gross and vulgar to put 3 . individual meals are brought in on separate trays to each person. It is his duty to serve at the table the portions from the main dishes to each individual. and to do what the host generally does for the comfort of those at table. and is greatly esteemed by the Oriental peoples. and he is really there as a sort of proxy for the host.syou in their makeup. but he stands throughout the meal. using the chop- sticks. All sit cross-legged upon the floor before their trays. It lends a flavor to any meat dish. out of which all eat. Considerable etiquette gov- erns the manner of picking desired morsels from the main bowls. In high-caste or mandarin families a servant has his place at the foot of the table. In China. bonbons. and so on. In Japan. Many dishes prepared by the Chinese cooks in this country are only modifica- tions of their native dishes. All cooks can tell how the taste of a strange dish reveals to him 4 . the largest being about the size of an egg. The authors advise any one who intends to cook "Chinese" to go to some Chinese restaurant and taste the various dishes he desires to cook. The combinations here given are those which experience has proved most easily prepared and most palatable. A good cook always should know what a dish tastes like before he tries to cook it. Recipes for the same dish. obtained from different parts of China. vary con- siderably. The portions are very small.food in quantity upon the plate. There is a striving for daintiness and sim- plicity. and which can be prepared with the kitchen utensils of Western civilization. For this book only such Chinese and Japanese dishes have been selected as would appeal to the Western palate. No cookbooks. and were given as an especial expression of respect by a near relative of the famous family of Chinese cooks. so far as the authors know. They are all genuine. and it is often possible to guess of what the dish is composed. a worthy descendant of a long line of noted Chinese cooks. that is) have been handed down from Vo Ling. Recipes descend like heir- looms from one generation of cooks to another.many things. one time highest mandarin of Shanghai. and himself head cook to Gow Gai. The recipes included in this book (the Chinese ones. have ever been published in China. . . PART I CHINESE RECIPES . . but should be rinsed in cold or lukewarm water and. All cloths and dish towels should be boiled and rinsed thoroughly. and third of the food. for the spices and relishes used in Chinese kitchens are exceedingly hot and pronounced in flavor. Use washing soda or sand. if necessary. second of the utensils.—if necessary. To make rich stock for soup use 9 . Meat should not be washed. in fifty different waters. singed over a hot flame and scraped with a sharp knife. Care must be taken to measure accurately the ingredients of recipes. first of the hands. Never use soap to wash saucepans. All vegetables and fruit should be washed in cold water. RULES FOR COOKING GENERAL The first and the most important rule for Chinese cooking is cleanliness. its scales glistening. RULES FOR COOKING only a quart of water to every pound of veal. eggs that are absolutely fresh will immediately sink to the bottom and rest there. When dropped into a bowl or pan containing cold water. and its eyes prominent. A good cook needs to be as well a discriminat- ing purchaser. To determine whether a fish is fresh. watch that its flesh is firm and thick. are handy and sanitary. or beef bone. Delicious dishes can be obtained only from the use of the purest and best quality of ingredients. Glass measures recording pints and quarts of liquid and ounces and pounds of solids (like sugar). the water is as clear as for drinking. eggs which are not perfectly fresh will stand on end or rise a little. Wash the rice thoroughly in many waters. mutton. TO BOIL RICE Use an iron pot. until. in fact. with the fractions thereof. To one cupful of rice add 10 . Rice should not be disturbed till it is taken up. and boil slowly half an hour—no more.one and a quarter cupfuls of cold water. replen- ished as soon as empty throughout the meal. until ready to serve. Salt is not added until it is served. See more about tea on page 109. Rinse the pot with boiling water before putting in the tea. Let it stand for two or three minutes. Cover tight. With the Chinese it takes the place of bread or potatoes. Rice should be served in individual bowls. if Chinese tea is used. Set on back of range. covered with a clean cloth or napkin. Pour on the tea leaves. but on no account must it be allowed to boil. TEA The quantity of tea used depends on the quality. and serve pure. that is the secret of the dry. finely cooked Chinese rice. On no account stir. and the taste of the individual. Strain tea from leaves. The water should just come to a boil—no more. . one and one quarter tea- spoonfuls of salt. one quarter pound of minced ham. Have the soup stock boiling hot. Add to the soup one tablespoonful of syou. one table- 12 . YAT KO MAIN One quart of soup stock. SOUPS YEA FOO MAIN One quart of soup stock. one quarter pound of mushrooms. one quarter pound of vermicelli. Serve with hard-boiled eggs cut in quarters. three stalks of celery. one quarter pound of noodles. Let all boil twenty minutes. Then wash thoroughly in cold water all the above vegetables. one eighth clove of garlic. then add the vermicelli and boil fifteen minutes more. and cut in small pieces. one teaspoonful of syou (Chinese sauce). six water chestnuts. and the salt and pepper. one and one half teaspoonfuls of salt. one stalk of celery. and one table- spoonful of syou. add theni to the soup. pepper and salt. and set away to 13 . with salt to taste. and put in cold water to soak. by first scalding in boiling water. chopped fine. The ham should be shredded. Boil ten minutes. To one quart of good soup stock add one onion and one stalk of celery. and boil for five minutes more. Remove noodles from the cold water. Cover all the above with cold water and let it boil from five to eight hours slowly. veal. Then remove from the hot water. Boil the noodles until tender—about ten minutes. also the feet of chickens and the giblets. SOUP STOCK Save all beef. while preparing the soup. one small onion.spoonful of syou. Just before serving sprinkle it on top. and chicken bones and clean pieces of meat. Wash the chicken feet and skin them. Drain liquor from bones. Cut off all the flesh. with liver and gizzard. Chop three stalks of celery 14 . and boil for two hours. one quarter pound of lean pork. one dhion. put the bones. Cut up very fine one quarter pound of lean pork. MO KU GAI 'PONG (Spring Chicken Soup with Mushrooms) Two and one half pounds of chicken. adding water if it boils away. Clean a fresh young chicken of about two and one half pounds. While the stock is boiling. and is used as the foundation for various soups and gravies. one teaspoonful of salt. When cold it will be a thick jelly. prepare the fol- lowing: Cut up the chicken meat into small pieces. one tablespoonful of syou. one quarter pound of dried mushrooms. Wash and soak in lukewarm water one quarter pound of dried mushrooms. Peel and cut a dozen lotus seeds or water chest- nuts. into three pints of cold water.cool. one dozen lotus seeds. Pull off all the stalks. three stalks of celery. Cut up liver and gizzard fine and return to stock. with one teaspoonful of salt and one tablespoonful of syou. Next the bird's nest is taken from the cold water and well drained. one teaspoonful of salt. the bird's nest is first boiled an hour. GAI GRUN YUNG WAA (Bird's-nest Soup) One half pound of bird's nest. and a cupful of the cold stock is added to it. Add all the ingredients. and strain. To make this soup. one quarter pound of minced ham.very fine. and added to the soup stock. the latter having previously been finely . and also the egg. one boiled egg. one quarter pound of cooked breast of chicken. one pint of chicken stock. and also one onion. Now the chicken meat is added. Boil all together for one hour. Pour off the liquor from the bones. then drained and put into cold water. Meanwhile the cooked chicken meat is well pounded. so as not to be in large or hard pieces. Boil for half an hour. with which certain Chinese birds. having first boiled them one hour in a quart of water. Have ready three chicken giblets. The soup is taken off the fire as it begins to boil again after the last addition. then crumble in the yolks of . two tablespoonfuls of syou. It is also found in Java.crumbled. build their nests. and boil all together for half an hour. Strain. Before serving. SEAWEED SOUP Two yolks of hard-boiled eggs. Add the seaweed. chopped very fine. a species of seaweed. one and one half teaspoonfuls of Quong Sang Chong (water chestnut flour). and esteemed and praised not alone by the Chinese but by all travelers in the Orient. Bird's nest is a gelatinous substance. the esculent swallow and the white-backed swallow. the minced ham is sprinkled on top. It is one of the most delicious of Chinese foods. one can of seaweed. Boil one can of seaweed until it is like thin jelly. three chicken giblets. then add to the soup and stir until it thickens slightly. then add the mush- . stir in two tablespoonfuls of syou. bit of garlic. one stalk of celery. Add all of above vegetables (which have been previously washed in cold water. one half pound of white mushrooms. Boil for fifteen minutes. two small onions. Have ready three pints of boiling. and salt to taste. one quarter pound of bean sprouts. one dozen water chestnuts. and cut in small pieces) except the mushrooms and celery. with the two tablespoonfuls of syou in it. three eggs. salted water. No meat or stock is used for this soup. Serve with a small piece of seaweed on top that has been soaking in spiced vinegar. Rub smooth one and a half teaspoonfuls of Quong Sang Chong in a little cold water.two hard-boiled eggs. BÄK TOY GUN (Chinese Soup of White Vegetables) Two tablespoonfuls of syou. .rooms and celery. and drop slowly into the boiling soup. stirring the soup as it drops. Re- move at once. and it will form into fanciful shapes. Whip up the three eggs in a little cold water. and serve. Then rub smooth one tablespoonful of Quong Sang Chong (water-chestnut flour) or rice flour in cold water. and when it is very hot add a finely chopped onion and fry a golden brown. . GRAVY WITH ONIONS Place two tablespoonfuls of chicken fat or pork fat in pan. pepper. use this gravy if the mixture is too dry. then slowly pour boiling water. salt. and a little sugar. stirring all the time. and stir it slowly into the boiling fat until it thickens and browns. until you have a smooth. GRAVY Use pork fat cut up and fried crisp. In preparing chop sueys and similar dishes. salt. and a little sugar. Add syou. pepper. Now slowly stir in one tablespoonful of flour until brown (taking care not to burn). Use for addition to the various dishes. rich gravy. one table- spoonful of Quong Sang Chong (water- chestnut flour). Put a lid on dish. To a cup and a half of water add one tablespoonful of salt. Then put it into a medium deep dish large enough to fit the fish. two and one half tablespoonfuls of vinegar. Now prepare the following sauce: Rub smooth one tablespoonful of Quong Sang Chong. Boil until it thick- . Pour over it water almost boiling. one and one half tablespoonfuls of sugar. Clean a sea bass of about two pounds. and two and one half tablespoonfuls of vinegar. and leave on range for one hour. FISH TEN SUNE GUNE (Sweet and Sour Fish) Two pounds of sea bass. cover fish well over. one and one half cupfuls of water. taking care to keep the fish whole. Do not boil. Take out all the insides. but keep it hot. Mix well. Cover well with boiling water. one tablespoon- ful of syou.ens. 21 . place on another hot. LOBSTER OMELETTE One teaspoonful of peanut oil. and set in a fish pan. Let this simmer slowly for fifteen minutes longer. stirring constantly to prevent burning. one tablespoonful of cold water. then pour over it the sauce. Clean a haddock or codfish of about two pounds and take out the bones. Rub well with salt. two eggs. dry dish. and serve with rice. PINEAPPLE FISH Two pounds of fish. one tablespoonful of chopped lobster meat. Drain off all the water. one can of preserved pineapple. and let it simmer gently for twenty minutes. Dish up the fish. and serve with rice. salt and pepper. Thicken with corn- starch or Quong Sang Chong. and add one tablespoonful of syou and one can of preserved pineapple. one pint of vinegar. and cook slowly for five minutes. or have several small frying pans and cook all at once. one teaspoonful of sugar. and make two or three more omelettes in exactly the same way. Have ready the cooked lobster. COLD PICKLED FISH Two pounds of fish. one tablespoonful of salt. Any white fish can be used that is large enough to slice. Wash the fish. Mix together one pint of vinegar and one pint of water. Now beat two eggs with a table- spoonful of cold water. Heat it. Slip off pan without break- ing. Use small frying pan and put into it a tablespoonful of peanut oil. then wipe dry and lay it in an earthen dish. Cut . Quickly pour in the other half of beaten eggs. serving one omelette on top of another in a hot water- heated platter. broken into small pieces. and when boiling. Pour half in the pan. one pint of water. pour it over the fish. four red peppers. Take any dried fish.up four red peppers. enough to make a thin paste. one and one half teaspoonfuls of salt. and put away for two hours. Then pound the fish to a powder. or any kind of vegetable. also pounded. Beat the whites of two eggs with a little cold water. and then lay in the peppers. and half a teaspoonful of salt. YEU (Fish Cakes) Two eggs. two table- spoonfuls of peanut oil. taking out the seeds. Cover tight. one quarter pound of almonds. two cupfuls of rice flour. two cupfuls of dried and powdered rice flour. and remove all bones and skin. Roll very thin. Then drain off all vinegar and water. rice. and bake in a . Mix well all together. This dish is very good served with bamboo shoots. one cupful of fish meat. cut into cakes. and mix one cup of the fish with a quarter pound of blanched almonds. Sprinkle the salt and sugar over the fish. Cook for five minutes. and with the mushroom and shrimp side up. . salt and pepper. SHRIMP OMELETTE One half cup of shrimp meat. but do not stir or shake the pan. save very gently. one cupful of mushrooms. Slip omelette off pan without breaking. and drain on paper in a slow oven until cakes are dry and crisp. Remove the cakes from the oil. five eggs. or folded in two. Beat five eggs and throw in the pan.hot oven in hot peanut oil for twenty minutes. and cook for five minutes. which has previously been cooked and flaked. which have been first washed and cut small. Put the sweet lard in the pan. Serve on a hot platter. then add the shrimp meat. and when hot throw in the mushrooms. Cook for two minutes more. taking care not to burn. two tablespoonfuls of sweet lard. one tablespoonful of syou. Mix one and one half teaspoonfuls of curry powder with a little cold water to make a smooth 25 . one and one half pounds of boiled shrimps. CURRY SHRIMPS One onion. one tablespoonful of olive oil. and stir until it thickens. and cover with cold water. one and one half teaspoonfuls of curry powder. Serve with rice. add the cayenne pepper and syou. one and one half tablespoon- fuls of syou. DRIED SHRIMP STEW Two cupfuls of dried shrimp. and boil slowly about one hour. chopped fine. Mix the rice flour with cold water to a smooth paste. one tea- spoonful of salt. Fry to a light brown in one table- spoonful of pure olive oil. one onion. one tablespoonful of rice flour. Soak the shrimps in cold water for half an hour. one tablespoonful of rice flour. one cupful of boiling water. drain. one tea- spoonful of salt. a dash of cayenne pepper. Have ready a pound of cooked shrimps. and dust with rice powder. . stirring until it thickens. flaked. a teaspoonful of salt. and stir it in. and serve with rice. Add a table- spoonful of syou. or white fish may be used in- stead.paste. a dash of cayenne pepper. Simmer for five minutes. a cupful of boiling water. one teaspoonful of salt. 3 27 . Clean a young spring chicken. Fry to a golden brown in hot. one tablespoonful of syou. Serve with a brown gravy prepared as follows: Boil the giblets until tender. and cut it into small pieces. two tablespoonfuls of sweet lard. Thicken with a tea- spoonful of cornstarch or rice flour. sweet lard. Serve hot. and pour over the chicken. with rice. one small onion. one half onion. one teaspoonful of cornstarch or Quong Sang Chong. SHU BOK AP (Fried Squab) Two squabs. POULTRY AND GAME FRIED CHICKEN (Chinese Style) Two and one half pounds of chicken. olive or peanut oil. two chicken livers. Add a tablespoonful of syou and half an onion chopped fine. boil for ten minutes. then chop very fine and return to the liquor in which they were boiled. two tablespoonfuls of syou; one table- spoonful of Chinese almonds; one quarter pound of white mushrooms; one teaspoonful of salt; yolks of two eggs, hard-boiled. Cut the squabs in pieces, not too small. Let the legs be separated from the body, also the wings, and cut the rest in four pieces. Singe off all hair and feathers. Wash in cold water, and wipe dry. Dip each piece of squab in dry flour, and toss in boiling olive or peanut oil. Cook until it is crisp. Drain off all fat, while preparing the following: Put one tablespoonful of olive oil in the pan, and when it is hot, place the chicken livers (chopped very fine) in the fat, add a small minced onion, two tablespoonfuls of syou, a table- spoonful of Chinese small almonds, blanched and chopped, and a quarter of a pound of white mushrooms, cut small. Fry for ten minutes, then pour into hot dish and place the squab on top, garnished with crumbled hard-boiled yolks of eggs. ROAST SQUAB One plump squab; two chicken livers; one dozen fresh mushrooms; one tablespoonful of Chinese almonds; one tablespoonful of chicken fat; two tablespoonfuls of syou; one teaspoon- ful of salt; one quarter small onion; one teaspoonful of cornstarch. Clean and singe a plump squab. Rub inside and out with salt. Stuff it with the following: A dozen mush- rooms, peeled and cut small, a table- spoonful of almonds which have been blanched and chopped fine, and a little minced onion. Mix together, and fill the squab. Now sew or skew tight, and melt the tablespoonful of chicken fat and pour it over the squab. Place in a hot oven and roast for half an hour, basting and turning frequently. Make the gravy, mean- while, by chopping fine two chicken livers and frying them in a teaspoonful of chicken fat. When very brown, stir in a teaspoonful of cornstarch until brown. Now add two table- spoonfuls of syou, and serve with the squab. STEAMED DUCK Three and one half pound duck; one quarter pound of pork; one quarter pound of mushrooms; one quarter pound of water chestnuts; one quarter cup of barley; one and one half tablespoonfuls of syou; one teaspoonful of salt. After the duck has been well cleaned, inside and out, cut down the breast, dry well, and rub it thoroughly with salt. Lay in a bowl, and then prepare the following filling: Take one quarter pound of pork, chopped fine; one quarter pound of mushrooms, cut small, and one quarter pound of water chestnuts, sliced thin. Boil one quarter pound of barley for ten minutes, adding half a tablespoonful of syou and a teaspoonful of salt. Mix together all of the above ingre- dients, fill the duck, and sew or skew it up. Steam for three hours, and serve with rice. DUCK WITH HERBS Three to four pound duck; one quarter pound of pork fat; one onion; 30 one tablespoonful of parsley. then thoroughly dry. toss in the chopped parsley. and thicken the gravy with corn- starch or rice flour. Lay the duck in and cover with a tablespoonful of mixed spices. one table- spoonful of mixed spices. and a cup of rich stock. one dozen mushrooms. Lastly. grated fine. Line a pan with small pieces of pork (fat). one lemon peeling.two stalks of celery. one teaspoonful of salt. Wipe. two tablespoonfuls of syou. and serve hot with rice. pour the gravy with the herbs around the duck. Take up. inside and out. . and cook all together for ten minutes. Cut up the duck in small pieces (not too small). basting often. two tablespoonfuls of syou. one cup of stock. Drain and singe the duck. with a clean. Sprinkle the bottom with minced onion. damp cloth. and the garlic. arrange on dish. grated lemon peel. Set over the fire and simmer for two hours. one quarter clove of garlic. celery. Wash the mush- rooms and turn them in. fresh chicken and cut off all the flesh. SWEET AND PUNGENT CHICKEN Three and one half pound chicken. and fry brown. one can of preserved pineapple. Thicken the pineapple juice with a teaspoonful of Quong Sang Chong. and serve hot with rice. one tablespoonful of syou. one half onion. and fry. and remove all the bones. two cupfuls of vinegar. Add the chicken. and cook slowly for fifteen minutes. Wash and singe a young. two table- spoonfuls of syou. one tablespoon- ful of sweet lard. BOO LOO GAI (Pineapple Chicken) One young chicken. Add a tablespoonful of syou and a can of preserved pineapple. Clean and singe it. Take a young chicken of about three and one half pounds. two table- spoonfuls of sugar. one dessert-spoonful of salt. . Slice it. Do not let it burn. put a tablespoonful of sweet lard in the pan. one table- spoonful of sweet lard. a dessert-spoonful of salt. two tablespoonfuls of syou. and put in a pan with two tablespoon- fuls of syou. and cover tight. Serve with rice. one teaspoonful of salt. Fry two tablespoonfuls of sweet lard a very light brown. LYCHEE CHICKEN Two pound chicken. Prepare a brown gravy by chopping half an onion and frying it a light brown in sweet lard or chicken fat. . Cut into small pieces a fresh young chicken of about two pounds and rub well with salt. Cover. two tablespoonfuls of sweet lard. and two table- spoonfuls of sugar. Simmer for half an hour. Cut the chicken into quarters. one half small onion. Add two tablespoonfuls of syou. one quart of lychee nuts. Have ready a quart of lychee nuts.Lay in a stone dish and over it pour (enough to cover well) a mixture of two cupfuls of boiling vinegar. and put away in a cool place for twenty-four hours. Simmer for half an hour very gently. Serve with rice. two stalks of celery. Add these to the chicken. and half a pound of small white mushrooms cut up small. with the minced onion. HOP HO GAI DIN (Fried Chicken with Almonds or Walnuts) Two and one half pound chicken. blanched and chopped. Fry to a golden brown in two table- spoonfuls of olive oil. and garnish with a border of nuts. one quarter pound of white mushrooms. and cook slowly for twenty-six minutes. . one teaspoonful of onion juice. Take a cupful of almonds or walnuts.peeled and stoned. two tablespoonfuls of olive oil. to this add a teaspoonful of onion juice and two tablespoonfuls of syou. Thicken with Quong Sang Chong. Turn all in with the chicken and simmer half an hour. Use only the breast of a young chicken. two tablespoonfuls of syou. and cut it in small tubes. one cupful of Chinese almonds. one onion. Cook all slowly for fifteen minutes. and add with a tablespoonful of syou. one tablespoonful of syou. Wash and cut up the mush- rooms. POULTRY AND GAME CHICKEN WITH MUSHROOMS One tablespoonful of sweet lard. . and remove all the bones. two pounds of chicken. Mince the onion and add. one pound of fresh mushrooms. Cut up a young chicken. two teaspoon- fuls of salt. then lay it in the fat. and have it boiling hot. and cook to a golden brown. Put the lard in the pan. Cover. two tablespoonfuls of syou. one tea- spoonful of salt. and fry a light brown. two tablespoonfuls of syou. and a tablespoonful of salt. one onion. CHINESE FRIED PORK WITH ONIONS One pound of pork. Cut about a pound of fresh pork (not too fat) in tubes. Cut up two large onions and fry with the pork until all is brown. then add to the meat with two tablespoonfuls of syou. six green peppers. . MEATS PORK WITH GREEN PEPPERS One and one half pounds of pork. Wash the peppers. Cut the pork in strips about two inches long and half an inch thick. and cut into small pieces. Serve with rice. remove the seeds. one teaspoonful of salt. one onion chopped fine. two large onions. and cook for ten minutes. then add one onion. Turn in with the beef. one quarter pound of dried mushrooms. and let simmer for ten minutes. Cover tight. . Take the upper cut of the round of beef and cut into strips about two inches long. PEPPER STEAK One and one half pounds of beef. and fry very hot. Fry in the beef suet for about four minutes. six green peppers. This is very tasty. one and one half teaspoonfuls of salt. one onion.then add the salt and two tablespoon- fuls of syou. cut fine. one small onion. and cut in small pieces. Have the green peppers washed and the seeds removed. two tablespoonfuls of beef suet. three tablespoonfuls of syou. and add three table- spoonfuls of syou and some salt. BEEF KIDNEY WITH CHINESE MUSHROOMS One beef kidney. and good served with boiled rice. one half pound of suet. Use the upper part of the round. two tablespoonfuls of syou. Serve with rice. . then cut in small pieces and fry in pork fat. and three tablespoonfuls of syou. and boil very slowly for one hour. Wash a quarter of a pound of dried mushrooms in lukewarm water. two table- spoonfuls of chopped fat pork. FRIED BEEF WITH MUSHROOMS One pound of beef. with one small chopped onion. Chop up the suet and fry out all the fat. one small onion. one pound of mushrooms. or rump steak. three tablespoonfuls of syou. six lotus seeds. one and one quarter teaspoonfuls of salt. adding boiling water if it dries. pull off the stalks. cut in small pieces (strips about two inches long). Add this to the kidney. Cover tight. Soak the kidney for half an hour in cold water with a handful of salt. and soak for ten minutes. one teaspoonful of salt.dash of cayenne pepper. one teaspoonful of salt. FRIED RICE WITH CHICKEN AND MUSHROOMS One pound of rice. and when it is very hot turn in the chicken and fry for a few minutes. one pound of fresh white mushrooms. one tablespoonful of pork fat. Fry for about two minutes. one pound of cooked flesh of chicken. two tablespoonfuls of syou. Cut up the mushrooms and turn in. Cover up tight.drain. and fry the beef in it good and brown. and let it simmer for fifteen minutes. one onion. Serve with rice. pre- pare the following: Take one pound of cooked chicken and cut it in small pieces. Boil one pound of rice for twenty minutes. Add the onion and slice the lotus seeds. then add two tablespoonfuls of syou and salt. dash of cayenne pepper. Then cut up two stalks of . Put a tablespoonful of pork fat in the pan. While this is boiling. two stalks of celery. six water chest- nuts. celery. . one onion. and six water chestnuts. Cover tight. and serve. and salt. and add with the syou cayenne. Fry all for ten minutes. then place the rice in a platter and pour the above over it. and let it soak through the rice thoroughly. Then garnish with chopped parsley. Cut in small pieces the breast of a young chicken of about one and one half pounds. cut small. a dozen water chest- nuts. peeled and cut in slices. then put in the chicken and fry brown. two pounds of bean sprouts. one and one half teaspoonfuls of salt. all sliced. two white onions. one tablespoonful of chicken fat. one half bunch of celery. one pound of fresh mushrooms. Add all these to . two white onions. one half can of bamboo shoots. EXTRA WHITE CHOP SUEY Breast of one and one half pound chicken. two table- spoonfuls of syou. one dozen water chestnuts. Have ready the following ingredients: One pound of fresh white mushrooms. stirring to keep from burning. and half a can of bamboo shoots. chopped. half a bunch of celery. Put a tablespoonful of chicken fat in a deep frying pan. and heat very hot. and serve with rice. two pounds of bean sprouts. and fry. and cook for ten minutes. DUCK CHOP SUEY Three or three and one half pound duck. Then chop up about a tablespoonful of duck fat. one bunch of celery. one cup of dried mushrooms. one half cup of small white onions. Add one and one half . Simmer for five minutes longer. Now add two pounds of bean sprouts. and put in the duck meat. two teaspoonfuls of salt. leaving only the clear oil. then wipe dry and pound the meat until tender. Remove all lumps of fat. dash of cayenne pepper. one dozen lotus seeds. one can of bamboo shoots. one and one quarter tablespoonfuls of syou. Fry to a golden brown. one tablespoonful of duck fat. cut in small pieces. Carefully wash the duck and remove the bones. and cook for another five minutes with two tablespoonfuls of syou and a dash of cayenne pepper.the chicken. tablespoonfuls of syou. three tablespoonfuls of syou. cut up a bunch of celery small. Put all in with the duck and fry ten minutes. one onion. Serve with rice. one dozen lotus seeds. one half can of bamboo shoots. Slice a dozen lotus seeds very thin. and half a table- spoonful of salt. dash cayenne pepper. GAR LU CHOP SUEY (With Chinese Dried Mushrooms) One half pound of pork. one half pound of beef. Cover. and add a cupful of small white onions. a dash of cayenne pepper. then add two pounds of bean sprouts and cook five minutes longer. one teaspoon- ful of salt. and let simmer for twenty minutes while preparing the following: Wash and soak for ten minutes one cup of dried mushrooms. one quarter clove of garlic. pulling off all stalks and cutting small. one and one half pounds of bean sprouts. Cut half a pound of pork (not too 4 43 . and half a can of bamboo shoots. one half bunch of celery. add one and one half pounds of bean sprouts. one and one half tea- spoonfuls of syou. discarding the stalks. GAI YUK CHEE YUK (Chicken and Pork Chop Suey) One half pound of breast of chicken. one half teaspoonful of salt.fat) into small pieces. Season with three tablespoonfuls of syou. and add a dash of cayenne. Fry for ten minutes. . and a very small piece of garlic. and cook all together for ten minutes. and wash and soak half a pound of Chinese dried mushrooms. then add half a can of bamboo shoots and fry for five minutes longer. Salt. two pounds of bean sprouts. one half bunch of celery. one half pound of lean pork. one dozen lotus seeds. and fry to a nice golden brown. chopped very fine. three tablespoonfuls of sweet lard. one half can of bamboo shoots. Lastly. one half pound of mushrooms. dash of cayenne pepper. Chop up one onion. Chop into small pieces half a bunch of celery. Serve with rice. Wash all well and drain in colander. Have ready the following ingredients: One half pound of fresh or dried mushrooms which have been washed in lukewarm water (if dried mushrooms are used. Take half a pound of chicken cut from the breast and half a pound of lean pork. also half a can of bamboo shoots and two pounds of bean sprouts. with the meat. Serve with rice. a dozen lotus seeds or water chestnuts peeled and cut into thin slices. now add the bean sprouts. half a bunch of celery chopped small. when it is well melted. and cut both into small pieces. Put all these. put the above meat in the fat and fry until brown. soak them for ten minutes and pull off the stalks). stirring to keep it from burning. one and one half tablespoonfuls of syou. Cut up one onion. and cook for ten minutes. and cook for five minutes. . Heat three tablespoonfuls of sweet lard. a dash of cayenne pepper. except the bean sprouts. and salt. and turn into the pan with three tablespoonfuls of syou and half a tablespoonful of salt. Cook for ten minutes. and fry for three minutes. Chop up two onions and half a bunch of celery into small pieces. Cut half a pound of pork in small pieces. one half table- spoonful of salt. two onions. . Serve with rice. and cook all together for five minutes. Add the bean sprouts. frying for five minutes. CHINESE RECIPES * CHOP SUEY (PLAIN) « One and one half pounds of pork. one dozen water chestnuts. two pounds of bean sprouts. three table- spoonfuls of syou. one half can of bamboo shoots. slice thin a dozen water chest- nuts and half a can of bamboo shoots. one and one half pounds of veal. Cut up the veal and add it. one onion. one half pound of veal. and let it simmer slowly. Cut up half a pound of veal. and soak for ten minutes. one half bunch of celery. . one half pound of dried mushrooms. half a bunch of celery. one quarter pound of ham. while preparing the following: Wash. two eggs. and fry a golden brown. pulling off the stalks. one half dozen water chestnuts. one half pound of pork. half a pound of Chinese dried mushrooms. Add two tablespoonfuls of syou and half a tablespoonful of salt to this. one quart peanut oil. two table- spoonfuls of syou. then remove and drain. Meanwhile take one pound of pork. CHOW MAINS * MEAT CHOW MAIN • One quarter pound noodles. cut it in small pieces. and fry with the pork for five minutes. Into a quart of peanut oil put a quarter of a pound of noodles. and cook until crisp. also one onion. Place the noodles on a hot platter as a bottom layer. sliced fine. Garnish the top with threaded ham and the crumbled yolks of two hard-boiled eggs. while preparing the fol- lowing: Take four ounces of fine chopped pork and half a pound of . Have the peanut oil boiling hot and toss in the noodles. one teaspoonful of salt. two pounds of chopped chicken. one half pound of noodles. one onion. then the meat and vegetables. Turn these in with the meat and cook all together for five minutes.cut small. shredded. chopped fine. one stalk of celery. one half pound of fresh mushrooms. Fry until they are crisp. then take them from the oil and drain. two table- spoonfuls of syou. one quart of peanut oil. * CHICKEN CHOW MAIN * Two eggs. three hard-boiled eggs. and half a dozen water chestnuts. one half pound of breast of chicken. four ounces of pork. one can of bamboo shoots. and place the vegetables and gravy on top of the noodles. three water chestnuts. two eggs: one half pound of noodles. which has previously been cooked. t LOBSTER CHOW MAIN * One pound of lobster meat. Lay the noodles on a platter. also chopped. Add a layer of the shredded chicken breast. Now add two tablespoonfuls of syou and one teaspoonful of salt. Cook all for ten minutes. cooking until crisp. forming a layer at the bottom of the dish. and when hot turn in half the lobster meat. crumbled.chicken meat. one onion. lastly the yolks of hard-boiled eggs. while preparing following: Put teaspoon of sweet lard into frying pan. Remove and drain. one quarter pound of mushrooms. one tablespoonful of sweet lard. Serve very hot. (Canned . one quart of peanut oil. First boil the peanut oil and into it throw the noodles. three stalks of celery. as a garnish. Garnish with shredded yolks of hard- boiled eggs. and place a layer on top. The bamboo shoots are added last. and water chestnuts.) Cook for a few minutes. and spread above ingredients on top.lobster will do as well. and place the crisp noodles as a layer at the bottom of the dish. mushrooms. and all fried for ten minutes. Then take the other half of the lobster meat. then add the onion. . Take a hot platter. shaking and stirring constantly. Serve hot. sliced thin. three stalks of celery. This is very tasty. five water chestnuts. Fry one large onion a light brown in one and one half tablespoonfuls of pork fat. and add five water chestnuts. Mix all together with salt and cayenne and syou. one large onion. garnished with any meat or fish. FRIED RICE FRIED RICE WITH HERBS Two cupfuls of boiled rice. one and one half teaspoonfuls of pork fat. Fry all a light brown. or alone. two tablespoonfuls of syou. then take two cups of rice that has boiled for twenty-five minutes. or use cold rice if you have any on hand. dash cayenne pepper. one teaspoonful of salt. . and fry for ten minutes. chop up three stalks of celery very fine. one teaspoonful of salt. Salt and pepper. and one stalk of celery. or half a can. chopped fine. sliced thin. FRIED RICE WITH TOMATO SAUCE One teaspoonful of chopped parsley. one tablespoonful of fat pork. the three water chestnuts. Meanwhile beat up six eggs. four toma- toes. Now turn in the rice. and fry all for ten minutes. taking care not to brown. Add one onion. one onion. pour them over the mixture. and serve hot. Cut up the pork very small. three water chestnuts. First wash the rice and boil for half an hour. very fat. . one teaspoonful of chopped parsley. one onion. pinch of pepper. one half pound of rice. one stalk of celery. CHINESE RECIPES FRIED RICE WITH EGGS AND HERBS Six eggs. cut small. and fry brown. two cupfuls of boiled rice. one quarter pound of pork. stirring and shaking the pan constantly for five minutes. and fry five minutes. dash of cayenne. . Fry for five minutes. Place on hot platter. Cut up the pork and fry brown. then the tomatoes and salt and cayenne. which has previously been cooked. Turn the rice. into the pan and fry all together for five minutes. Make eggs thread by beating them with a tablespoonful of water. then pour through a sieve into boiling water and use as a garnish. threaded. and garnish with minced parsley and eggs. Put in the onion. Serve very hot. one half a minced onion. OMELETTES FOO TAY DAN (Chinese Ham and Eggs) Six eggs. one half dozen water chestnuts. Fry all together for five minutes. FOO YUNG DAN (Chinese Omelette with Herbs) Four eggs. four ounces of pork. one tablespoonful of ham fat. one dessert-spoonful of syou. then beat six eggs. Heat one tablespoonful of ham fat very hot. one half teaspoonful of salt. and scramble. Put in the frying pan four ounces of pork. turn in pan. one half cup of minced ham. . Beat four eggs well. Chop up half a cupful of ham meat. chopped very fine. slice thin half a dozen water chestnuts and half a small onion. one half of a small onion. four sticks of celery. have ready half a minced onion and four sticks of celery. one half pound of fresh mushrooms. Now add the herbs. Fold one half over the other. Serve at once. CHINESE SCRAMBLED EGGS One half teaspoon of sweet lard. one onion. one tablespoonful . beat well. Let the whole cook for five minutes. one quarter of an onion.chopped fine. dash of cayenne pepper or black pepper. and finally the beaten eggs. This is very good with rice. MUSHROOM OMELETTE One tablespoonful of lard. Put half a tablespoonful of lard in frying pan and when it is very hot toss in one onion. then keep stirring until it is done. five eggs. without touching. one teaspoonful of salt. but be careful to keep it from burning. with rice. Break five eggs in a bowl. and slip on the platter. chopped fine. and fry until brown. It should all be a light golden brown. and fry to a golden brown. and turn into the pan. with a dessert- spoonful of syou. . Cook for five minutes without touching. but keep from burning by gently shaking the pan. and turn into pan.of syou. Fold over. four eggs. Cut half a pound of fresh mushrooms very fine. sweet lard fry quarter of an onion a light brown. Beat four eggs with one tablespoonful of syou. or slip from pan into dish which is kept warm over a dish of hot water. Into a tablespoonful of hot. and cook for five minutes. one quarter tea- spoonful of salt. slender strips. stirring to keep from burning. Sprinkle with salt and pepper to taste and fry. Drain all water from a pound of bean sprouts. . Now add to the three tablespoonfuls of syou. VEGETABLES FRIED BEAN SPROUTS Into a hot iron pan put a quarter of a pound of fresh pork fat. and pepper. and fry brown. FRIED CABBAGE Wash and dry the cabbage. and throw into a deep frying pan containing two tablespoonfuls of hot fat. This is very good with rice. then cut in long. salt. Cover tight. stirring for five minutes. put into the hot fat. and let simmer for fifteen minutes. shaking the pan to keep cabbage from burning. and fry uncovered for five minutes. and is used by the poor Chinese as a sub- stitute for fish. and boil slowly for ten minutes. ENDIVE Have water boiling hot and salted. a quarter of a clove . Add one tablespoonful of vinegar. a dash of cayenne. CHINESE PICKLED YELLOW TURNIPS Cut the turnip in thin slices. Wash the endive. and serve. and pour out the endive. chopped very fine. then cut each slice in narrow strips until it looks like strands. Now put in a tiny piece of washing soda. a teaspoonful of salt. Let this all simmer for five minutes. wash endive. Then cover it up tight and let it simmer in its own juice for ten minutes. take one tablespoonful of olive oil and heat it. Place in bowl and over it pour two cupfuls of vinegar. half a teaspoonful of sugar. throw it into boiling water. While boiling. a dash of cayenne. and one clove of garlic. and fry it for five minutes. Endive is also good cooked as follows: Place one tablespoonful of sweet lard in pan. then drain off the water. Then drain thoroughly and pour over it two cupfuls of hot vinegar with dessert-spoonful of mixed spices and one cup of sugar. Then drain this off. Cover tight and put away for at least twenty- four hours. and let stand twenty-four hours before serving. and one teaspoonful of ginger.of garlic. Boil slowly until the cucumbers become transparent. To the above quantity use enough turnip for the vinegar to cover evenly. two cups of vinegar. and pour over the egg plant a little vinegar mixed with water. two teaspoonfuls of salt. and place in salted boiling water. one cup of sugar. Cut one large egg plant in slices (not too thin). one dessert-spoonful of mixed spices. EGG PLANT One large egg plant. and let it lie in this for about half an hour. Soak for two hours in cold water with a handful of salt. 5 59 . BOILED AND DEVILED CUCUMBERS Peel the cucumbers. and frying for five minutes. and let simmer in their own juice until transparent. Cucumbers can also be cooked by placing one tablespoonful of oil or fat in a deep frying pan. Have ready boiling peanut oil. rolling them about. Delicious. Cover tight. and into this putting the washed and peeled cucumbers. Wipe the bamboo shoots dry. WATER CHESTNUT SALAD Peel and wash these little nuts. and toss the shoots into that. Drain off all water and serve with a sauce made of one tablespoonful of olive oil and one teaspoonful of vinegar. and slice in long thin strips. Cook until crisp. Must be eaten hot. beaten well with a dash of cayenne and the yolks of two hard- boiled eggs. FRIED BAMBOO SHOOTS Take one can of bamboo Shoots and drain off all water. which are about the size of an ordinary . CHAR QUA (Chinese Artichokes) Six char quars. the yolks of two hard-boiled eggs crushed smooth. First wash thoroughly in cold water. These little vegetables are peculiar to China. Mix all until smooth. two teaspoonfuls of syou. and half a teaspoonful of sugar. as well as extremely attractive. but are also grown very successfully on Long Island by the Chinese farmers. yolks of two hard-boiled eggs. one teaspoonful of salt. one tablespoonful of Quong Sang Chong. They have a very delicate flavor. Slice very thin. two tablespoonfuls of chopped parsley.chestnut. one tablespoonful of fine vinegar. Sprinkle with chopped parsley. then pour it over the water chestnuts. Make a dressing of the following: To two tablespoonfuls of olive oil add the juice of one onion. then turn 61 . two tablespoonfuls of syou. one teaspoonful of olive oil. and cooked the follow- ing way are very delicious. stirring in the chopped parsley gently. Toss a pint of yellow whole 62 . then pour enough boiling water over it to make a thick cream. Fill the center of each with the yolks of hard-boiled egg. Arrange the artichokes on a small platter with green lining. or place a green leaf under each artichoke. taking care to have one with a long handle. and serve. as the peas may pop. whipped smooth with a little olive oil and salt. pour the sauce over. meanwhile preparing the following sauce: Mix one teaspoonful of olive oil with one tablespoonful of Quong Sang Chong (water chestnut flour) until very smooth. Add one teaspoonful of syou. CHINESE FRIED PEAS (Used by Children as Salted Peanuts are Used in America) Put a teaspoonful of peanut oil in the frying pan. This should look like a water lily. and let it just come to a boil. Lastly.them into boiling salted water and boil about twenty minutes. and shake the pan while the peas roll about and turn a light brown. Sprinkle with salt. PUMPKIN AND YELLOW SEEDS Remove large seeds and spread them on paper. . FRIED NOODLES Have about two quarts of boiling peanut oil.peas in the pan. Chinese children make little cornucopia paper bags into which to put these peas and eat them like nuts. Throw in the noodles and fry a golden brown. and drain off all fat by laying noodles on bit of paper. Remove from oil. and bake them until dry. one half cupful of chopped almonds. Moisten with two beaten eggs. one and one half cupfuls of powdered sugar. with a quarter of a cupful of almond oil. and bake them for one hour in a moderate oven. chopped very fine. one and one half cupfuls of powdered sugar. Place half an almond in the center of each cake. and if too stiff. Roll about quarter of an inch thick. Mix thoroughly two cupfuls of rice flour. and cut in fanciful shapes. add more egg. one quarter cupful of almond oil. and half a cupful of blanched almonds. These cakes are certain to keep for a long time if they are placed in a tin box. . two eggs. CAKES ALMOND CAKES Two cupfuls of rice flour. Use no water. Work a heaping tablespoonful of . GUM LU (Golden Cakes) One and one half cupfuls of rice flour. Now pour in one cup of raw. and mix all together. add more flour. Take one and one half cupfuls of rice flour and a pinch of salt and into this work three teaspoonfuls of clarified goose fat. and bake slowly for two hours. chopped. well oiled. one cupful of honey. yolks of two eggs. and pour into small cake pans. LAI YUT (Beautiful Moon Tarts) Two cupfuls of rice flour. Then chop very fine about quarter of a cup of minced nuts. three teaspoonfuls of clarified goose fat. dark honey. Beat the yolks of two eggs. These tarts are a sort of dumpling. one quarter cupful of mixed nuts. one table- spoonful of clarified goose fat. two eggs. If too moist. pinch of salt. Stir thor- oughly for fifteen or twenty minutes. Another filling: Quarter of a pound of beef fat. and place another round of paste on top. Press together at the edge. and a teaspoonful of mixed spices. one and one half cupfuls of sugar. Decorate with a yellow moon in the center. Add ice-cold water slowly to make a stiff paste. Filling: Two cups of lychee nuts.clarified goose fat into two cups of rice flour. and fold over several times. and brush all again with white of egg. Put in the filling. cut in small pieces. each time brushing with egg. stoned and mashed to a pulp. brush with the whipped whites of eggs. Mix all well together. then remove the outer flake. quarter of a cupful of crystallized limes. cut from candied orange peel or painted with fruit coloring. forming a rounded edge. which will leave the tart snow white. Bake for fifty minutes in a moderate oven. Roll out. one . and use to fill tart. then roll about quarter of an inch thick and cut into rounds about the size of a small saucer. and one teaspoonful of mixed spices. one cupful of preserved pineapple.cupful of chopped dates. quarter of a cupful of blanched chopped almonds. . Mix thoroughly. one and one half cupfuls of sugar. . PART I I JAPANESE RECIPES . . spices. and half a teaspoonful of sugar. This makes about three pints of soup. one medium- sized carrot. and soaked in lukewarm water for ten minutes previously. one pint of satorius (elephant-ear plant). separate the meat from the bones. then add the chicken meat.) Boil for one more hour. Cook all slowly for one hour. then put bones in cold water and boil slowly for about two hours. two white radishes. SOUPS SATSUMA SOUP One small chicken. To prepare the chicken. cut in very small pieces. and add the well- chopped vegetables. It 71 . one quarter pound of aburage (oil-fried Tofu). one quarter pound of dried mushrooms. (The mush- rooms should have been washed. one quarter pound of miso paste (soy bean and rice cheese). Strain. salt. one half teaspoonful of mixed red-pepper spices. one half dozen water chestnuts. the Japanese prefer). The late Mikado took three or four sips of this soup for breakfast. Boil all for about three hours. according to the age of the chicken. one quarter pound of white mushrooms.is better to make it the day before it is to be used. one half cupful syou sauce. and cover with three quarts of cold water. TORI SHIRU (Chicken Soup) Two pound chicken (not necessarily young). Soup is always improved by standing over night. Cut giblets in small pieces and the chicken in about six pieces. Thoroughly clean and singe the chicken. Now make the egg noodles of flour and eggs and roll as thin as paper on a floured board. and scald feet to peel off scabs or skin. and sugar. then cut in shapes of flowers (chrysan- themums. one half pound of egg noodles. While it is boiling wash and cut up the vegetables. salt. and . pepper. then .leave spread out on the board to dry. such as cod. To make this soup. one half cupful of syou sauce. Boil all for half an hour. pepper. and spices. or bass. one small carrot. and one teaspoonful of sugar. then throw in the noodles and cook for ten minutes. haddock. two tablespoonfuls of cooked. three hard-boiled eggs. and fry a golden brown. two onions. Serve each bowl of soup with one large noodle flower on top. pepper. also the syou sauce. Add vegetables. one quarter pound of fat pork. Have the pork cut into small pieces. salt. Drain all soup from the bones and bring to a boil. lobster and shrimps are also good cooked this way. chopped ham. one pound of miso paste (bean and rice paste). salt. UWO SHIRU (Fish Soup) One and one half pounds of fish (any kind). sugar. one cupful of cooking juice sauce. any fish of the milder variety can be used. and boil for one hour. Stir all well together. Have ready all the vegetables. Strain into soup bowls. and spices. sprinkled with chopped parsley and grated ham. salt. then add the miso paste. and fry for a few minutes. Let it come to a boil. add to the pork. mixed with a pint and a half of boiling water.wash the fish and take out all bones. and put into the pot with the syou and cooking juice. adding boiling water if it cooks away. and serve with slices of hard-boiled eggs. chop up into small pieces. pepper. . cleaned and grated. Grate the peels of half a lemon and half an orange. two table- spoonfuls of vinegar. large radishes. orange and lemon skin. two long. and leave for about fifteen minutes. 6 75 . FISH MUSHI KUJIRA (Boiled Whale or Bass) Two pounds of fish. then add half a cupful of syou sauce and two tablespoonfuls of a fine vinegar. and dash of cayenne pepper. salt. delicate strips. Boil for a few minutes. after having removed it to a hot platter. then push to back of range. drop in the fish slices. Serve with boiled rice. When it boils. Take off all bones and slice the fish daintily in long slices. even. covered tight. one half teacup- ful of syou. let it simmer for half an hour. and sprinkle over the fish. Boil up. and. Sprinkle with salt. strain. Cut radishes in long. and then in half-inch dice. then throw it into the salted. boiling water. Wash the radish and cut into thin pieces. and sprinkle with grated lemon or orange peel. and remove all bones. Let all boil up. sprinkle with salt. and before serving add a tablespoonful of vinegar. TEMBANI OF MACKEREL (Fish Delicacy) One good-sized mackerel. Cut into half-inch dice. Note. Serve with boiled rice. and let stand for about half an hour. . one half cupful of cooking juice. Clean the fish. vinegar. Remove from the fire. orange or lemon peel. This dish comes from Nagasaki. then add the fish and let it simmer for about twenty-five minutes. one cupful of syou sauce. then strain off all water and add half a cupful of syou sauce and the same amount of cooking juice. Place on a hot platter. one fresh radish. Boil for about five minutes. and is really a Japanized Chinese dish. Japanese cooking of fish greatly resembles that of the Chinese. salted water. powdered sanshi spice. if preferred. . salt and pepper. Wash the lobster carefully in cold water. or. Note: Sanshi spice is made from the seeds that grow on the sanshi tree in Japan. and dip each half in syou sauce. taking minute care not to blacken skin and fins. removing all fins. YAKI ZAKANA (Fried Fish) For any small fish. Rub well with salt. Once again cover with syou sauce. olive oil. sprinkle with sanshi spice and pepper. and boil very slowly for one hour. Cut in two pieces lengthwise. Do not have too much oil in pan. and toast well both back and front. and serve. Have ready a deep iron pot and use peanut or goma-seed oil. ONIGARA YAKI (Broiled Lobster) One lobster. Remove from the saucepan. and imme- diately throw into cold water. syou sauce. Place in boiling. Wash the fish and scale it if necessary. Place upon gridiron. toss into boiling goma-seed oil. very hot. Note: Tofu is made from a mixture of syou bean and rice. and serve with rice.but only enough to prevent burning. but do not crowd one on top of another. Roll in flour to balls the size of large marbles. cold. Sprinkle with grated lemon peel. and place each fish on a cake of about the length of the fish. being careful in turning not to break the fish. It is mashed and rolled into a thin cake. and mix with rice. boiled to a paste. fry a light brown. very much like pancakes. . and fried in oil. and fry a golden brown. Have ready oil-fried Tofu. Lay the fish in the pan. JAPANESE FISH BALLS Take any boiled fish. Prepare the quail or pigeons the day before using by washing and singeing and rubbing with salt. Next day take half a pound of aburage. if it is a pigeon. POULTRY AND GAME YAKI UDZURA (Broiled Quail or Pigeons) Quail (or pigeons). then in dry flour. and toast over a red-hot fire. Set in warm place to drain off the oil while toasting the birds. and fry the Tofu cakes in oil. . placed around the birds. parsley. Then sprinkle with chopped parsley. or half of a bird. on the fried Tofu. aburage (bean cheese paste) Tofu. Dip the birds in olive oil. mushrooms. then put them away in cool place. and have some white mushrooms which have been fried in oil. and serve very hot. olive oil. turning quickly until they are a crisp brown. Place each bird. Add the syou sauce. one quarter pound of fresh pork (fat). taking care not to burn it. Cover. sliced. one cupful of vinegar. Mix the miso paste with a little cold water. two tablespoonfuls of sugar and the same amount of salt. and put away to pickle for two or three days in a cool place. or two. one onion. and let simmer for one hour. two tablespoonfuls of sugar. and fry well on both sides until brown. When ready to cook. one quarter pound of miso paste. cover tight. Remove the platter. Add the venison meat. cut up the pork in small strips. if necessary. and fry a light brown in deep iron pan. one tablespoonful of mixed spices. and stir it until it thickens. remove meat from the juices. and garnish with slices of lemon sprinkled with chopped parsley. and one onion. . Place the meat in an earthenware bowl and cover with one cup of vinegar. SHIKA SHIRO (Pot-roasted Venison) Three pounds of venison steak. one cupful of syou sauce. . Remove. HATO SHIRO (Stewed Pigeon) Two good-sized pigeons. rolling them on all sides. and when boiling hot put in the pigeons and brown all over. one cupful of syou sauce. one half cupful of mirin sauce or sherry. one quarter pound of fat fresh pork. Select good. then dry. two tablespoonfuls of kudze starch. one quarter pound of bamboo shoots. plump pigeons and singe and clean thoroughly. washed and cut in thin slices. drain off oil. Rub well with salt. clean them. FRIED SQUAB Take very small squabs. and cut the body into small pieces. and rub dry. one table- spoonful of sugar. Toss into boiling peanut oil. and serve on fried Tofu. salt and pepper. one small onion. one dozen water chestnuts. and cook until crisp. Have ready the water chest- nuts. Separate the legs and wings. Take the fat pork and fry out all the fat. Lastly. and sugar. and mixed spices. salt. Wash and singe the bird.also the bamboo shoots cut in thin strips. Then add the mirin sauce. or sherry. mix two table- spoonfuls of kudzu starch in cold water. then drain . one half cupful of cooking sauce. then rub well with salt. MUSHI KIJI (Roast Pheasant) One good pheasant. Chop up the onion very fine. one pound of small Japanese almonds. Cover very tight. Serve with rice. pepper. and simmer over a slow fire for one hour. one and one half cupfuls of rice paste (comes prepared). pepper. Place in deep dish and cover with three cupfuls of mirin sauce. oil. salt. if that quantity does not cover the bird. and stir into the juice until it thickens. three cupfuls of mirin sauce. and turn into the saucepan with the pigeons. more. one tablespoonful of sugar. Lay away in a cool place over night. adding the syou sauce. and a pinch of mixed spices. Sew up. then place on hot platter and garnish with flower petals and water cress. and place in a hot oven. pour it over the pheasant. Add them to the rice paste with the sugar. Sweet and Sour) One good-sized rabbit or hare. three tablespoonfuls of sugar. one dozen red plums. a little salt. and stuff the pheasant with this mixture. adding little by little the rest of the cooking sauce. . one tablespoon- ful of mixed spices. blanched and chopped very fine. one half pound of fat fresh pork. and basting frequently. Cook for a half-hour longer. Stir all together. Have ready boiling hot olive oil or goma-seed oil. Roast until tender (about one hour). and truss. one half cupful of mirin sauce. USAGI AMAI-SUI (Hare. one tablespoonful of salt. one cupful of syou sauce. one cupful of vinegar.off all liquid and have ready the almonds. one small lime or lemon. quarter of a cup of cooking sauce. and a quarter of a cupful of mirin sauce. Now have ready a covered China cook dish or casserole. and the quarter cupful of mirin sauce. Have ready the fat pork cut in small pieces. Add the spices also. Dissolve one teaspoonful of Kanton (Japanese gelatine) and mix with the gravy. and let it pickle in a cool place for two or three days. and add them. covering it well with the vinegar. removing the stones. Take a small hare or large rabbit that has been hanging for at least two days. then remove it from the liquid and cut in small pieces. and place in it the hare and pork. and cook in a slow oven for one hour. and so on. taking care not to break the . wash well in cold water. Toss in the hare. Cover up tightly. a pinch of salt. mixed with water. adding the syou sauce. and brown. and the insides removed. Cut in quarters and put in a deep dish. Cover up well. sugar. salt. and fry. and after it has been skinned. pinch of the spices. Then prepare a dozen large red plums. a cupful of syou sauce. which should be well browned. Boil slowly while the duck is baking. . Lay these in a pan that has been oiled.plums. salt and pepper. grated. Cook for another five minutes. with a plum placed on top of each slice. MUSHI AHIRU (Baked Duck) Clean and singe the duck and wash in lukewarm water. on a platter. decorated with slices of lemon or limes. Make the batter of about the thickness of fritters. Place the duck. and a teaspoonful of sugar. Cut in pieces. then pour over it the gravy and garnish with orange or lemon peel. This is good served either with white- bean cakes or rice. and bake in a slow oven for two hours. Make a gravy by chopping the giblets very fine and putting them in a pot with a cupful of water. then place on a hot platter. and dip each piece of the duck in a batter made of kudzu starch and eggs. Rub well with salt. then wipe dry with a clean cloth. or longer. according to age of chicken. Make a gravy from the stock of the giblets. then place with the giblets to boil slowly. Chop the giblets up fine and add to the gravy. ROAST CHICKEN (Japanese Style) Take a young. Roast for an hour. Serve with roasted sweet potatoes. Put the feet to boil until the scabs scale off. pepper. Put this in body of chicken and sew up. salt. Make a stuffing of rice boiled dry in chicken gravy. add chopped onion and a pinch of mixed spices. and a dash of cayenne. . tender chicken and clean and singe. Yellow custards can be made by using the yolks instead of the whites of eggs. three tablespoonfuls of cherry sirup. or decorate the flowered custard with leaves suitable to the flower represented. Add. use goma seeds. while stirring over a slow fire. and if variegated colors are 87 . If the flower has a dark center. one ounce of goma seeds. turn them from the molds on to large leaves on a plate. When the custards are solid. To make the pink custards. six eggs. then pour quickly intoflower-shapedmolds. and let it set. and half a pint of coconut milk. three tablespoon- fuls of cherry sirup. OMELETTES AND CUSTARDS UNOHANA YAKI (Flower Custard) Two ounces of Kanton (Japanese gelatine). whip the whites of five eggs into the dis- solved two ounces of gelatine. Let it come to a boil. Have ready about four or five small frying pans. and the molds. one half cupful of syou sauce. which has been finely chopped. of course. one half cupful of shrimp meat. All travelers are enthusiasts on the subject of Japanese flower custards. The Japanese brown both sides at once. The effect is very pretty. The pouring should be done very quickly and lightly. Pour into each pan an equal quantity of the egg. Wipe pans when hot with paper soaked in goma- seed oil.liked. and the custards delicious. goma-seed oil. should be of flower designs. Beat up the eggs with half a cupful of syou. Fry all slowly for four minutes. and quickly divide and scatter in the shrimp meat. KINOKO-TAMAGO-YAKI (Shrimp Omelette) Four eggs. by putting some burning charcoal into a tin plate and laying this on top of . pour half the yellow and half the cherry custards into the molds. Wipe a frying pan with paper soaked with goma-seed oil. TAMAGO TOFU Eggs. and as soon as pan is well heated. two tablespoonfuls of syou sauce. and for this purpose there are special omelette dishes. the lower part of which is a hot water holder. Pour . add- ing the cooking sauce and syou. horseradish. cooking juice. one cupful of cooking juice. syou sauce. Chinese and Japanese. Beat the eggs with chopsticks. Break any required number of eggs and beat with chopsticks. Mix all well. Mix with twice the amount of cooking juice and one third of syou sauce. pour in the above mixture and fry over a slow fire. USU TAMAGO YAKI (Fried Eggs) One half dozen eggs.the omelette on the stove. The omelette should be served very hot. cold boiled rice. . sugar. and over each pour a small quantity of cooking juice and a few drops of syou sauce. Toss all quickly together. and serve hot. Cook over a very slow fire. Add quickly. the juice of an onion. mushrooms.the mixture into a thin china bowl or a tin mold. a tablespoonful of chopped green pepper. and half a cupful of boiled rice. and serve very hot. SAKURA (Cherry Custard) Beat up lightly and frothily six fresh eggs. and steam over boiling water for thirty or forty minutes. stirring lightly with knife. green pepper. SCRAMBLED EGGS (Japanese Style) Eggs. Add one cupful of milk. Sprinkle with ground horseradish. before egg begins to cook. half a cupful of chopped mushrooms. Break into frying pan half a dozen eggs. Transfer a soupladleful to each individual bowl. Throw a handful of ripe. Remove shells carefully. one end between teeth. pepper. and salt. Bake for about half an hour in a medium oven. drawing thread through egg. Carefully cut off top with thread. Remove all bones and fins. Place in cold water. Fill the whites with 7 91 . or steam for thirty. TAMAGO BOLAN (Peony Eggs) Boil five eggs hard. and mix with fish meat. plump red cherries into the baking pan. Then remove. Remove the yolks.and three tablespoonfuls of cherry sirup. so as not to blemish whites. Sugar is unnecessary where the cherries are sweet and ripe. Chop yolks daintily and fluffily. Boil a small pink snapper (fish) in hot water for ten minutes. the other between fingers. and over this pour the above mixture. and at intervals over top of dish set more cherries. and chop together until fine. as the sirup will then suffice. Mix with finely mashed miso. washed. Now place the filled whites in center of a lettuce head and arrange fine strips of udo shoots round it. and then put back into shape again. . It looks now like a bouquet. To fix lettuce head properly. all the leaves should be carefully adjusted and separated.this mixture. and is held together with toothpicks. Boil in lukewarm water for about fifteen minutes. Boil about one quart in an enameled saucepan. cut in slices. with five table- spoonfuls of warm water and also the mirin sauce. Cover. then throw in the sweet potatoes. three quarters pound of sweet potatoes. chang- ing the water with each dipping. and dip in ice- cold water three or four times. Peel the sweet potatoes. and boil for about twenty minutes. . Add a pinch of salt. then. Peel the skin from fifteen large water chestnuts and slice them very thin. Then place over the fire and add the above prepared water chestnuts. drain off all the water and add the sugar. three tablespoonfuls of vinegar. add the vinegar. VEGETABLES AND RELISHES KUWAI-KINTON (Water Chestnut Cream) Fifteen large water chestnuts. one half pint of mirin sauce. three quarters pound of sugar. if tender. When the water chestnuts have thoroughly absorbed the juice. salt. one pound of salt pork. Select a good hard cabbage without blemishes and wash it thoroughly in cold water. Serve hot or cold—it is better hot. and a teaspoonful of goma seeds. Press the cabbage . stir with wooden spoon. one cupful of syou sauce. soak it in water with a handful of salt to kill all possible vermin. Re- move from salted water. and fill this space with the chopped pork and one onion chopped very fine. and boil until it is firm. removing all salt. Care- fully cut out the heart and center leaves. First boil the salt pork for one hour. and rinse in fresh water. salt and pepper. taking care not to burn it. one tablespoonful of sugar. add the strained sweet potatoes. one onion. MUSHI TAMANA AND BUTA (Cabbage and Pork) One good-sized hard cabbage. then chop it in small pieces. making a good-sized pocket. pepper. which has first been boiled. and fill the center.leaves back into place. SHIRO URI (Stewed Squash) These squash or various kinds of vegetable marrows are best simply peeled and boiled in salted water for twenty minutes. add the juice of a lemon. To stuff one. Remove to a platter. chop it very fine. then mix with it two tablespoonfuls of miso and salt. and in this place the cabbage in the bag. Cover. Have ready a deep pot of boiling salted water. and spices. and pour over it the syou sauce. take cold meat. They are also very good stuffed with chopped meat or fish. and two tablespoonfuls of syou. and tie tight in cheesecloth. then removed and allowed to simmer in boiling syou sauce for five minutes longer. pepper. Serve with rice. . Fish can be used instead of meat. but if fish is used. and boil slowly for two hours. drain off all oil. hard cabbage very fine. Sprinkle with goma seeds. NASUBI YAKI (Fried Eggplant) Peel the eggplant and cut it in slices. and when it is boiling hot throw in the shredded cabbage. Dip each piece in beaten eggs. and fry in goma-seed oil. the same quantity of vinegar. Put on a heavy weight. and leave for about half an hour. and a little . and rinse with fresh cold water. Add one tablespoonful of sugar. and fry. AMAI TAMANA (Sweet and Sour Cabbage) Cut a small. and serve with rice. Place in frying pan one tablespoonful of goma oil. which will be a dark brown. stirring constantly to keep it from burning. Then strain off all water. covering well with one cupful of cooking sauce. iron or stone. Sprinkle with salt. wiping dry each slice. Place on a platter. Cover with ice wrater and a handful of salt. boiled. to press out the juice. . SATSUMA TAMANA (Cabbage. and let all simmer for twenty minutes. Serve hot. and add the cabbage. shaved very fine. and salt. Cover tight. Raisins can be used instead of prunes. Put olive oil in deep iron pot. salt. Finally add half a teaspoon of goma seeds.piece of lemon or orange peel. Add pepper. In deep pan put goma-seed or olive oil. crisp cabbage. It is a delicious way of cooking cabbage. Add the cabbage. if preferred. pressing down until it is absorbed into the oil and moisture. and let simmer slowly for half an hour. Satsuma Style) Wash and shred fine a hard. the fruit lending a most delightful aroma to the cabbage. FRIED CABBAGE Wash and shred a hard cabbage. pepper. and syou sauce. Let this slowly stew in its own juices for an hour or so. with half a dozen stoned prunes and the juice of a lemon. Onion is usually added. and sometimes chopped parsley. or boil if preferred. and crush through sieve.Remove lid about ten minutes before serving. Fry a cupful of fresh or dried mushrooms. to allow cabbage to brown. Crush these also through sieve. Add the juice of an onion and some lemon juice. Delicious for sandwiches. . Serve on salted crackers. Pastes can also be made in a similar manner from soft meats and fish. Serve on crackers. and add it to the livers. CHICKEN LIVER PASTE Fry chicken livers over slow fire. Crush through sieve. then add the juice of an onion and lemon juice. Whip lightly with the hard-boiled yolk of eggs. GIBLET PASTE Boil giblets until they are in shreds. with crumbled yolks of eggs sprinkled on top. Drain from water or fat when cooked. ground. Place in a medium oven and bake for about ten minutes. return mix- ture to shell. two cupfuls of sugar. Remove* . plump bananas for ten minutes in medium oven. When it is boiling drop in the plums. or any other desired spirits. Add half a cupful of mirin sauce. a quarter cupful of vinegar. Sour and Sweet) Have a sirup made of half a cupful of water. Now take the fruit carefully from the skin. BAKED BANANAS Split the bananas on one side of the skin. and let all come to a boil once. Remove. and serve with powdered rice or sugar. Serve cold or hot. and let boil slowly for twenty minutes. SUMOMO SUI AND AMAI (Plums. taking pains not to break the skin. and half a teaspoonful of mixed spices. and serve. STUFFED BANANAS Bake long. Whip smooth with chopped dates and almonds (about a teaspoonful of dates and nuts to each banana). one quarter pound of dried mushrooms. remove all the bone and cut in small pieces. Add the mirin sauce and boil again about five minutes. one half pound of seaweed jelly or gelatine. TORI-KAN (Chicken Jelly) Two pounds of chicken flesh. Return to shell. one tablespoonful of sugar. one cup mirin sauce. then take from water and squeeze dry. and whip it up with shredded coconut. Cut in small pieces and boil for twenty- five minutes in about two cupfuls of water. and a little lemon juice. a little cream and sugar. Pick off stalks from mushrooms and soak in lukewarm water for twenty minutes.and split skin down one side. Take from the liquid. salt and pepper. tender chicken until it is tender. Wash the dry seaweed jelly and soak for about two hours. Remove the inside. Cook in boiling water a young. Break into small pieces . and bake for another ten minutes. KAREFISH NIGORE (Sole Jelly) One medium-sized sole. spices. with the chicken meat. To this add the mushrooms and mirin sauce. with a pinch of salt and a table- spoonful of sugar. when serving. cut it in slices. one half pound of Kanton (dried seaweed jelly). First prepare the sole by cutting away the head and thoroughly cleaning and scaling. one cupful of mirin sauce. and mix all together. Have ready a lacquered box or smooth wooden box or mold. two carrots. and pour in the mixture. salt. Let it set. and. Strain into another sauce- pan. Place in pot.and boil in one quart of water until it dissolves. etc. removing the small bones. Chop into small pieces two carrots and about a quarter pound 101 . pepper. one quarter pound of dried mushrooms. Take one cupful of mirin sauce and a pinch of salt. Cut in fillets or slices. and boil only a few minutes. Add the mirin sauce. and soak in water for two hours. Boil and dissolve. Properly prepared. RINGO-KAN (Apple Jelly. Break in small pieces. and let it set. Transfer to lacquered or smooth wooden box. previously boiled for fifteen minutes. Japanese Style) One half pound of seaweed jelly. and stir thoroughly. strain. and throw in pan with a quart of water. . and squeeze dry. Wash half a pound of dry seaweed jelly. two tablespoonfuls of kudzu starch. cut in desired small shapes. and when tender. When it is firm.of dried mushrooms (first washed and soaked). this is really deli- cious. With this mix the fish and vegetables. three quarters pound of sugar. Boil in a small quantity of water. Add half a cupful of sugar and a tablespoonful of syou sauce. tart apples. two big. as of course it is eaten cold. It should be made the day before it is to be served. Strain into another saucepan. Take out. and pour into lacquered box or molds. stirring the while. and a pinch of salt. When thoroughly boiled. After washing half a pound of sea- weed jelly soak it in water for about three hours. Boil over medium heat. Add three quarters of a pound of sugar. Transfer jelly to another saucepan. dissolved in cold water. . tart apples by peeling and removing the cores. strain it. Prepare two big. add two tablespoon- fuls of kudzu starch. cut in desired shapes and sizes. then rub them on a nutmeg grater until they are reduced to powder. Remove from fire. and mix with powdered apple. then squeeze it dry and break in small pieces into a pan with one and a half quarts of water. Two or three hours after it has hardened. Stir well with wooden chop- sticks or spoon. . no yeast or baking powder being used. and is good to serve with soups. Add salt. The process is precisely the same as the Jewish Matzoth cracker.CAKES. SWEETMEATS Chinese and Japanese KATAMOCHI This cracker comes ready prepared in boxes. oysters. which has caused students often to point to it as another interest- ing evidence that the Japanese people are of Semitic origin — perhaps the "lost tribe"! YOMOGA GA SHIMA This crisp little Japanese cake also comes prepared in boxes. the following recipe is given: Moisten the rice flour and allow it to rise of itself over night. CANDIES. and there appears to be a similarity also in the names. It acquired fame through its being the favorite cake of the late Mikado. etc. and roll into thin crackers. For those who wish to make it. It has the consistency of very stiff gumdrops. then pound them to a fine flour. made from red Chinese dates. beaten into a paste. as desired. and one variety. it is cut into squares of six by four inches. tart and sweet. * The fruit is first mashed to a pulp. then mixed with powdered sugar and gelatine. set them aside to cool and thoroughly dry. called Chicken Neck. To make it. They can be sweet or not. wrapped in waxed paper. It has a delightfully piquant flavor. and bake in a hot oven till crisp. rolled in sheets as thin as paper. boil to a paste fresh or dried (previously soaked) lima beans. Lily-root candy call be bought at almost any Chinese store. SAN CHAR GO A favorite Chinese candy. and packed in bundles. When they are cooked. and spread in the sun to dry. Roll on a floured board into thin crackers. is peppered over with red seeds. . After it has dried crisp. Boil. Allow it to harden. Have ready sweet 106 . and held together in pressed bars with barley sugar. mixed with goma seeds. and boil slowly. then add one pound of sugar. It is made of sweet rice. same as popcorn. YOHAN CANDY Boil adzuki (purple beans) to a paste. Strain off water. Blanch the chestnuts and place them in lukewarm water. until you can pierce the nuts with a needle. one pound of sugar. JAPANESE RECIPES OWA OKASHI A favorite Japanese candy. changing water several times. roasted over an open fire. three quarters of a pint of mirin sauce. CHESTNUT KINTONS (Cream Candy) One quart of chestnuts. one tablespoonful of vinegar. one pint of sweet potatoes. three quarters pint of mirin sauce. and mix with sugar and seaweed gelatine. It is an improvement over the American popcorn-peanut balls. stirring with chopsticks or wooden spoon. DAI-KAN (Orange Jelly Candy) One half pound of Kanton (seaweed jelly). Gradually mix with the chestnuts. and slowly boil. and boil over medium fire. then mold into desired shapes. until well melted. Boil in about a quart of water. and soak it for two and a half hours in cold water. Then squeeze out all the water and break in small pieces. three quarters pound of fine white sugar. then mix three quarters of a pound of sugar with this. stirring constantly. Take three tablespoon- . Roll in powdered sugar. until dry. This might be called the Japanese Fudge.potatoes which have been peeled and boiled for twenty minutes. three tablespoonfuls of kudzu starch. and strain and press through sieve. Wash half a pound of dry seaweed jelly. two oranges. Strain into another pan. Add to them the vinegar. Boil sweet potatoes. and is easily made. and set to cool and become brittle. tossed into boiling sirup. squeeze in the juice of two oranges and immediately remove from fire. and then allowed to cool and harden. Seeds are often added. but these cannot be obtained in America. Take out.fuls of kudzu starch and dissolve in a little cold water. and set in cool place for two hours to harden. SWEET POTATO CANDY This is loved by Japanese children. Let them brown. Pour into a wooden box. mash and roll them into little balls. drop by drop. while stirring with wooden spoon. gradually drop this into the jelly. When it becomes transparent. . Then. RICE AND NUT CANDIES These come in a great variety of ways. They are made chiefly of boiled rice pressed into balls with chopped nuts. then toss into boiling sirup. wet it. and it is easily done. Gyukura. such as Loong Taing. Long Gue. Take ordinary white beans. The cloth must be kept wet. Of the Chinese teas a few may be especially recommended. Of the Japanese teas. Over this spread the beans. and it comes in any number of vari- eties. Oolong. Use the sprouts as directed in the chop suey recipes. and set it on a table. but it is better to make them fresh at home. 109 . is the staple drink of both the Chinese and the Japanese. In the morning take a large cloth. and Lung Sue. or dried lima beans. BEAN SPROUTS AND BEVERAGES HOW TO PREPARE BEAN SPROUTS These come in cans. in English. of course. and soak over night in lukewarm water. Pearl Dews. BEVERAGES Tea. In a night or two the beans will have sprouted. or. tea is delicious. Coconut milk with flower petals floating in it is another' favorite beverage. Chinese whisky and wine are very strong, and have a smoky flavor much appreciated by the epicure. Saké, famous as chief drink of the Japanese, is a sort of rice wine, with a curious salty-sweet taste to it. It is very good, when once one becomes accustomed to it. LIST OF GROCERIES Chinese and Japanese Almonds, Chinese Apricots, green and red, crystallized Apricots, green, preserved Bacon, Chinese Bamboo shoots Beans and peas, various kinds of Bean sprouts Bird's-nest by box or pound Carambola, crystallized Carambola, preserved Cherry blossoms, crystallized Chicken neck Duck, dried Eggs, preserved Fish, all kinds of Fish, dried Fruit, mixed, preserved Ginger in sirup Ginger, preserved Ginger, sour pickled Ginger, sugar, dried Ginger, sweet pickled Hams, Chinese Honey candy Kumquats, preserved Lily-root candy Limes, golden, crystallized Limes, golden, preserved Lotus seeds Lychee nuts Lychees, preserved Melon and pumpkin seeds, salted Mushrooms, canned Mushrooms, Chinese dried Mushrooms, fresh Noodles, Chinese (all kinds) Nuts, all kinds of mixed Nuts, salted Owa Okashi Pineapple, preserved Prunes, Chinese Rice cakes, boxed, all kinds of San Char go Star fruit, crystallized Sui Sin Fu candy Syou (Chinese sauce) Tofu (Japanese fried cakes) Vegetables, fresh Chinese Water chestnuts Yohan candy INDEX Page Preface I PART I. CHINESE RECIPES CAKES Almond Cakes 64 Golden Cakes (Gum L u ) . . 65 Gum Lu (Golden Cakes) 65 Lai Yut (Beautiful Moon Tarts) 65 Tarts, Beautiful Moon (Lai Yut) 65 CHOP SUEYS Chicken and Pork Chop Suey (Gai Yuk Chee Yuk) 44 Chop Suey (Plain) 46 Duck Chop Suey 42 Extra White Chop Suey 41 Gai Yuk Chee Yuk (Chicken and Pork Chop Suey) 44 Gar Lu Chop Suey (with Chinese Dried Mushrooms) 43 CHOW MAINS Chicken Chow Main 48 Lobster Chow Main 49 Meat Chow Main 47 FISH Curry Shrimps 25 Dried Shrimp Stew 25 Fish Cakes (Yew) 23 Lobster Omelette 21 Pickled Fish, Cold 22 20 Ten Sune Gune (Sweet and Sour Fish):. 54 Foo Yung Dan (Chinese Omelette with Herbs) 54 Ham and Eggs.. Fried. 37 Chinese Fried Pork with Onions 36 Fried Beef with Mushrooms 38 Fried Rice with Chicken and Mush- rooms 39 Pepper Steak 37 Pork. with Mushrooms 38 Beef Kidney with Chinese Mushrooms. with Chicken and Mush- rooms 39 OMELETTES Eggs. Chinese Fried. with Onions 36 Pork with Green Peppers 36 Rice. . Chinese Scrambled 55 Foo Tay Dan (Chinese Ham and Eggs). Fried. Chinese (Foo Tay Dan) 54 . 20 Yew (Fish Cakes) 23 FRIED RICE Fried Rice with Chicken and Mush- rooms 39 Fried Rice with Eggs and Herbs 52 Fried Rice with Herbs 52 Fried Rice with Tomato Sauce 52 GRAVY Gravy 19 Gravy with Onions 19 MEATS Beef.Pineapple Fish 21 Shrimps.. Curry 25 Shrimp Omelette 24 Sweet and Sour Fish (Ten Sune Gune). Lychee 33 Chicken. Fried. Steamed 30 Duck with Herbs 30 Fried Chicken (Chinese Style) 27 Fried Chicken with Almonds or Walnuts (Hop Ho Gai Din) 34 Fried Squab (Shu Bok Ap) 27 Hop Ho Gai Din (Fried Chicken with Almonds or Walnuts) 34 Lychee Chicken 33 Pineapple Chicken (Boo Loo Gai) 32 Roast Squab 29 Shu Bok Ap (Fried Squab) 27 Squab. Sweet and Pungent 32 Chicken with Mushrooms 35 Duck. to Boil 10 Tea 11 SOUPS Bak Toy T'ong (Chinese Soup of White Vegetables) 17 Bird's-nest Soup (Gai Grun Yung Waa) 15 . Roast 29 Steamed Duck 30 Sweet and Pungent Chicken 32 R U L E S FOR COOKING Rice.Lobster Omelette 21 Mushroom Omelette 55 Scrambled Eggs. Fried (Shu Bok Ap) 27 Squab. Chinese 55 POULTRY AND G A M E Boo Loo Gai (Pineapple Chicken) 32 Chicken. with Almonds or Walnuts (Hop Ho Gai Din) 34 Chicken. Pineapple (Boo Loo Gai) 32 Chicken. Fried (Chinese Style) 27 Chicken. Boiled and Deviled 59 Egg Plant 59 Endive 58' Fried Bamboo Shoots 60 Fried Bean Sprouts 57 Fried Cabbage 57 Fried Noodles 63 Fried Peas. Boiled (Mushi Kujira) . Chinese. . Fried 62 Pickled Yellow Turnips. Fried 60 Bean Sprouts. Pickled. Chinese 58 Seeds. Fried 63 Peas. Fried 57 Boiled and Deviled Cucumbers 59 Cabbage. Chinese (Char Qua) 61 Bamboo Shoots. Japanese 78 .Gai Grun Yung Waa (Bird's-nest Soup) 15 Mo Ku Gai T'ong (Spring Chicken Soup with Mushrooms) 14 Sea Weed Soup 16 Soup Stock 13 Spring Chicken Soup with Mushrooms (Mo Ku Gai T'ong) 14 White Vegetables. 75 Fish Balls. Chinese 62 Noodles. Fried 57 Char Qua (Chinese Artichokes) 61 Cucumbers. Chinese Soup of (Bäk Toy Gun) 17 Yat Ko Main 12 Yea Foo Main 12 VEGETABLES Artichokes. Yellow 58 PART II. JAPANESE RECIPES FISH Bass or Whale. Chinese. Pumpkin or Yellow 63 Turnips. Stewed (Hato Shiro) 81 Pigeons or Quail. Scrambled (Japanese Style) 90 Flower Custard (Unohana Yaki) 87 Fried Eggs (Usu Tamago Yaki) 89 Kinoko-Tamago-Yaki (Shrimp Omelette) 88 Peony Eggs (Tamago Bolan) 91 Sakura (Cherry Custard) 90 Scrambled Eggs (Japanese Style) 90 Shrimp Omelette (Kinoko-Tamago-Yaki) 88 Tamago Tofu 89 Tamago Bolan (Peony Eggs) 91 Unohana Yaki (Flower Custard) 87 Usu Tamago Yaki (Fried Eggs) 89 P O U L T R Y AND G A M E Baked Duck (Mushi Ahiru) 85 Chicken. Broiled (Yaki Udzura) 79 Quail or Pigeons. Baked (Mushi Ahiru) 85 Fried Squab 81 Hare. 75 Yaki Zakana (Fried Fish) 77 O M E L E T T E S AND C U S T A R D S Cherry Custard (Sakura) 90 Custard.. Fried (Usu Tamago Yaki) 89 Eggs.. 75 Onigara Yaki (Broiled Lobster) 77 Tembani of Mackerel (Fish Delicacy). Peony (Tamago Bolan) 91 Eggs. Boiled (Mushi Kujira). Sweet and Sour (Usagi Amai-Sui) 83 Hato Shiro (Stewed Pigeon) 81 Mushi Ahiru (Baked Duck) 85 Mushi Kiji (Roast Pheasant) 82 Pheasant Roast (Mushi Kiji) 82 Pigeon. Flower (Unohana Yaki) 87 Eggs. Broiled (Onigara Yaki) 77 Mushi Kujira (Boiled Whale or Bass). Page Fried Fish (Yaki Zakana) 77 Lobster.. 76 Whale or Bass. Roast (Japanese Style) 86 1 Duck. Broiled (Yaki Udzura) 79 ... Stuffed 99 Cabbage and Pork (Mushi Tamana and Buta) 94 Cabbage. Fried 81 Stewed Pigeon (Hato Shiro) 81 Usagi Amai-Sui (Hare. Baked 99 Bananas. . Fried 97 Cabbage. 80 Yaki Udzura (Broiled Quail or Pigeons). Sweet and Sour (Amai Tamana) 96 Chicken Jelly (Tori-Kan) Too Chicken Liver Paste 98 Eggplant. INDEX Page Roast Chicken (Japanese Style) 86 Roast Pheasant (Mushi Kiji) 82 Shika Shiro (Pot-roasted Venison) 80 Squab. . . Pot-roasted (Shika Shiro) . Sweet and Sour) 83 Venison. . Satsuma Style (Satsuma Tamana) 97 Cabbage. 79 SOUPS Chicken Soup (Tori Shiru) 72 Fish Soup (Uwo Shiru) 73 Satsuma Soup 71 Tori Shiru (Chicken Shiru) 72 Uwo Shiru (Fish Soup) 73 V E G E T A B L E S AND R E L I S H E S Amai Tamana (SwTeet and Sour Cabbage) 96 Apple Jelly. Japanese Style (Ringo- Kan) 102 Baked Bananas 99 Bananas. Fried (Nasubi Yaki) 96 Fried Cabbage 97 Fried Eggplant (Nasubi Yaki). 96 Giblet Paste 98 Karefish Nigore (Sole Jelly) 101 . Giblet . 98 Plums.Kuwai-Kinton (Water Chestnut Cream) 93 Mushi Tamana and Buta (Cabbage and Pork) 94 Nasubi Yaki (Fried Eggplant) 96 Paste. Satsuma Style) 97 Shiro Uri (Stewed Squash) 95 Sole Jelly (Karefish Nigore) 101 Squash. Japanese Style) 102 Satsuma Tamana (Cabbage. SWEETMEATS (Chinese and Japanese) Bean Sprouts. How to Prepare 109 Beverages 109 Chestnut Kintons (Cream Candy) 106 Cream Candy (Chestnut Kintons) 106 Dai-Kam (Orange-Jelly Candy) 107 Katamochi 104 Nut and Rice Candies 108 Orange-Jelly Candy (Dai-Kam) 107 Owa Okashi 106 Rice and Nut Candies 108 . Sour and Sweet (Sumomo Sui and Amai) 99 Pork and Cabbage (Mushi Tamana and Buta) 94 Ringo-Kan (Apple Jelly. Stewed (Shiro Uri) 95 Stewed Squash (Shiro Uri) 95 Stuffed Bananas 99 Sumomo Sui and Amai (Plums. CANDIES. Chicken Liver 98 Paste. Sour and Sweet) 99 Tori-Kan (Chicken Jelly) 100 Water Chestnut Cream (Kuwai- Kinton) 93 CAKES. INDEX Page San Char Go 105 Sweet Potato Candy 108 Yohan Candy 106 Yomoga Ga Shima 104 List of Groceries Ill .