Chinese-Japanese Cook Book

only a quart of water to every pound of veal, mutton, or beef bone. To determine whether a fish is fresh, watch that its flesh is firm and thick, its scales glistening, and its eyes prominent. When dropped into a bowl or pan containing cold water, eggs that are absolutely fresh will immediately sink to the bottom and rest there; eggs which are not perfectly fresh will stand on end or rise a little. Delicious dishes can be obtained only from the use of the purest and best quality of ingredients. A good cook needs to be as well a discriminating purchaser. Glass measures recording pints and quarts of liquid and ounces and pounds of solids (like sugar), with the fractions thereof, are handy and sanitary.

From Chinese-Japanese Cook Book, 1914, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original.

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should not be disturbed till it is taken up; that is the secret of the dry, finely cooked Chinese rice. Set on back of range, covered with a clean cloth or napkin, until ready to serve. Rice should be served in individual bowls, replenished as soon as empty throughout the meal. With the Chinese it takes the place of bread or potatoes. Salt is not added until it is served. TEA The quantity of tea used depends on the quality, and the taste of the individual. Rinse the pot with boiling ~vater before putting in the tea. The water should just come to a boil—no more. Pour on the tea leaves. Let it stand for two or three minutes, but on no account must it be allowed to

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One quart of soup stock; one quarter pound of mushrooms; three stalks of celery; one eighth clove of garlic; six water chestnuts; one quarter pound of vermicelli; one and one quarter teaspoonfuls of salt; one teaspoonful of syou (Chinese sauce). Have the soup stock boiling hot. Then wash thoroughly in cold water all the above vegetables, and cut in small pieces. Add to the soup one tablespoonful of syou, and the salt and Let all boil twenty minutes; then add the vermicelli and boil fifteen minutes more.

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One quart of soup stock; one quarter pound of noodles; one and one half teaspoonfuls of. salt; one quarter pound of minced ham; one spoonful of syou; one small onion; one stalk of celery. Boil the noodles until tender—about ten minutes. Then remove from the hot water, and put in cold water to soak, while preparing the soup. To one quart of good soup stock add one onion and one stalk of celery, chopped fine, pepper and salt, and one tablespoonful of syou. Boil ten minutes. Remove noodles from the cold water, add them to the soup, and boil for five minutes more. The ham should be shredded. Just before serving sprinkle it on top.

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Save all beef, veal, and chicken bones and clean pieces of meat; also the feet of chickens and the giblets. Wash the chicken feet and skin them, by first scalding in boiling water. Cover all the above with cold water and let it boil from five to eight hours slowly, to taste.

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Two and one half pounds of chicken; one quarter pound of lean pork; one quarter pound of dried mushrooms; one dozen lotus seeds; three stalks of celery; one teaspoonful of salt; one tablespoonful of syou; one onion. Clean a fresh young chicken of about two and one half pounds. Cut off all the flesh; put the bones, with liver and gizzard, into pints of cold water, and boil for two hours, adding water if it boils away.

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(Bird’s-nest Soup) One half pound of bird’s nest; one pint of chicken stock; one quarter pound of cooked breast of chicken; one egg; one quarter pound of minced ham; one teaspoonful of salt. To make this soup, the bird’s nest is first boiled an hour, then drained and put into cold water.

From Chinese-Japanese Cook Book, 1914, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cooked chicken meat is well pounded; so as not to be in large or hard pieces, and a cupful of the cold stock is added to it. Next the bird’s nest is taken from the cold water and well drained, and added to the soup stock. Boil for half an hour, Now the chicken meat is added, and also the egg, the latter having previously been finely crumbled. The soup is taken off the fire as it begins to boil again after the last addition.

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Two yolks of hard-boiled eggs; one can of seaweed; three chicken giblets; two tablespoonfuls of syou; one and one half teaspoonfuls of Quong Sang Chong (water chestnut flour). Boil one can of seaweed until it is like thin jelly. Have ready three giblets, chopped very fine, having first boiled them one hour in a quart of water. Add the seaweed, and boil all together for half an hour. Strain, then crumble in the yolks of two hard-boiled stir in two tablespoonfuls of syou, and salt to taste. Rub smooth one and a half teaspoonfuls of Quong Sang Chong in a little cold water, then add to the soup and stir until it thickens slightly. Serve with a small piece of seaweed on top that has been soaking in spiced vinegar.

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Two tablespoonfuls of syou; one half pound of white mushrooms; one dozen water chestnuts; one quarter pound of bean sprouts; one stalk of celery; two small onions; three eggs; bit of garlic. No meat or stock is used for this soup.

From Chinese-Japanese Cook Book, 1914, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

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up the three eggs in a little cold water, and drop slowly into the boiling soup, stirring the soup as it drops, and it will form into fanciful shapes. Remove at once, and serve.

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Use pork fat cut up and fried crisp. Then rub smooth one tablespoonful of Quong Sang Chong (water-chestnut flour) or rice flour in cold water, and stir it slowly into the boiling fat until it thickens and browns. Add syou, salt, pepper, and a little sugar. In preparing chop sueys and_ similar dishes, use this gravy if the mixture is too dry.

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Place two tablespoonfuls of chicken fat or pork fat in pan, and when it is very hot add a finely chopped onion and fry a golden brown. Now slowly stir in one tablespoonful of flour until (taking care not to burn), salt, pepper, and a little sugar, then slowly pour boiling water, stirring all the time, until you have a smooth, rich gravy.

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Two pounds of sea bass; one and one half cupfuls of water; one tablespoonful of Quong Sang Chong (waterchestnut flour); two and one tablespoonfuls of vinegar. Clean a sea bass of about two pounds. Take out all the insides, taking care to keep the fish whole. Then put it into a medium deep dish large enough to fit the fish. over it water almost boiling, cover fish well over. Put a lid on dish, and leave on range for one hour. Do not boil, but keep it hot. Now prepare the following sauce: Rub smooth one of Quong

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Two pounds of fish; one tablespoonful of syou; one can of preserved pineapple. Clean a haddock or codfish of about two pounds and take out the bones. Rub well with salt, and set in a fish pan. Cover well with boiling water, and let it simmer gently for twenty Drain off all the water, and add one tablespoonful of syou and one can of preserved pineapple. Let this simmer slowly for fifteen minutes longer. Thicken with cornstarch or Quong Sang: Gnane and

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One teaspoonful of peanut oil; two eggs; one tablespoonful of cold water; one tablespoonful of chopped lobster meat; salt and pepper. Use small frying pan and put into it a tablespoonful of peanut oil.

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Two pounds of fish; one pint of vinegar; one pint of water; four red peppers; one of salt; one teaspoonful of sugar.: Any white fish can be used that is large enough to slice. Wash the fish, then wipe dry and lay it in an earthen dish. Mix together one pint of vinegar and one pint of water, and when boiling, pour it over the fish. Cut up four red peppers, taking out the seeds. Sprinkle the salt and sugar over the fish, and then lay in the peppers. Cover tight, and put away for two hours. Then drain off all vinegar and water. ‘This dish is very good served bamboo shoots, rice, or any kind of vegetable. YEU

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Two eggs; one cupful of fish meat; two cupfuls of rice flour; two tablespoonfuls of peanut oil; one and one half teaspoonfuls of salt; one quarter pound of almonds. Take any dried fish, and remove all bones and skin. Then pound the fish to a powder, and mix one cup of the fish with a quarter pound of blanched almonds, also pounded, two cupfuls of dried and powdered rice flour, and half a teaspoonful of salt.

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whites of two eggs with a little cold water, enough to make a thin paste. Mix well all together.

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very thin, cut into cakes, and bake in a hot oven in hot peanut oil for twenty the cakes from the oil, and drain on paper in a slow oven until cakes are dry and crisp.

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One half cup of shrimp meat; five eggs; one cupful of mushrooms; two tablespoonfuls of sweet lard; salt and Put the sweet lard in the pan, and when hot throw in the mushrooms, which have been first washed and cut Cook for five minutes, then add the shrimp meat, which has previously been cooked and flaked. Cook for two minutes more.

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Two cupfuls of dried shrimp; one tablespoonful of rice flour; one teaspoonful of salt; a dash of cayenne pepper; one and one half tablespoonfuls of syou. | Soak the shrimps in cold water for half an hour, drain, and cover with cold water, add the cayenne pepper and syou, and boil slowly about one hour. Mix the rice flour with cold water to a smooth paste, and stir until it thickens.

From Chinese-Japanese Cook Book, 1914, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One onion; one of olive oil; one and one half teaspoonfuls of curry powder; one tablespoonful of syou; one cupful of boiling water; one tablespoonful of rice flour; one teaspoonful of salt; one and one half. pounds of boiled shrimps. Fry to a light brown in one tablespoonful of pure olive oil, one onion, chopped fine. Mix one and one half teaspoonfuls of curry powder with a little cold water to make a smooth paste, and stir it in. Add a tablespoonful of syou, a cupful of boiling water, a teaspoonful of salt, a dash of cayenne pepper, and dust with rice powder, stirring until it thickens. Have ready a pound of cooked shrimps, flaked, or white fish may be used instead. Simmer for five minutes, and

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Two and one half pounds of chicken; two tablespoonfuls of sweet lard; one tablespoonful of syou; one half onion; one teaspoonful of cornstarch or Quong Sang Chong; one teaspoonful of salt. Clean a young spring chicken, and cut it into small pieces.

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golden brown in hot, sweet lard. Serve with a brown gravy prepared as follows: Boil the giblets until tender, then chop very fine and return to the liquor in which they were boiled. Add a tablespoonful of syou and half an chopped ffine; for ten minutes. Thicken with a teaspoonful of cornstarch or rice flour, and pour over the chicken. Serve hot, with rice.

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Two squabs; olive or peanut oil; two chicken livers; one small onion; two tablespoonfuls of syou; one tablespoonful 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 Let the legs be separated from the body, also the wings, and cut the rest in four pieces.

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One plump squab; two livers; one dozen fresh mushrooms; one tablespoonful of Chinese almonds; one tablespoonful of chicken fat; two tablespoonfuls of syou; one teaspoonful of salt; one quarter small onion; one teaspoonful of cornstarch. Clean and singe a plump squab. Rub inside and out with salt.

From Chinese-Japanese Cook Book, 1914, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three and one half pound duck; one quarter pound of pork; one quarter pound of mushrooms; one quarter pound of water 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 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 sliced thin. 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 ingredients, fill the duck, and sew or skew it up. Steam for three hours, and

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to four pound duck; one quarter pound of pork fat; one onion; two stalks of celery; one lemon peeling; one quarter clove of garlic; two tablespoonfuls of syou; one tablespoonful of mixed spices; one cup of stock; one dozen mushrooms; one teaspoonful of salt; one tablespoonful of parsley. Drain and singe the duck. Wipe, then thoroughly dry, inside and out, with a clean, damp cloth.

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One young chicken; one tablespoonful of sweet lard; one tablespoonful of syou; one can of preserved pineapple. Wash and singe a young, fresh chicken and cut off all the flesh.

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Three and one half pound chicken; one dessert-spoonful of salt; two tablespoonfuls of sugar; two cupfuls of vinegar; one half onion; one tablespoonful of sweet lard; two tablespoonfuls of syou. Take a young chicken of about three and one half pounds.

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Two pound chicken; one teaspoonful of salt; one quart of lychee nuts; two tablespoonfuls of syou; one half small onion; two tablespoonfuls of sweet lard. Cut into small pieces a fresh young chicken of about two pounds and rub well with salt. Fry two tablespoonfuls of sweet lard a very light brown. Add two tablespoonfuls of syou, and cover tight.

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Two and one half pound chicken; two tablespoonfuls of olive oil; one cupful of Chinese almonds; two stalks of celery; one teaspoonful of onion juice; two one quarter pound of white mushrooms. Use only the breast of a young chicken, and cut it in small tubes. Fry to a golden brown in two tablespoonfuls of olive oil. Take a cupful of almonds or walnuts, blanched and chopped, and half a pound of small white mushrooms cut up small; to this add a teaspoonful of onion juice and two tablespoonfuls of syou. Turn all in with the chicken and simmer half an hour.

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One tablespoonful of sweet lard; two pounds of chicken; one onion; one pound of fresh mushrooms; one tablespoonful of syou; two teaspoonfuls of salt. Put the lard in the pan, and have it boiling hot. Cut up a young chicken, and remove all the bones; then lay it in the fat, and cook to a golden brown. Mince the onion and add. Wash and cut up the mushrooms, and add with a tablespoonful Cook all slowly for fifteen

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One and one half pounds of pork; two tablespoonfuls of syou; six green peppers; one onion; one teaspoonful of salt. Cut the pork in strips about two inches long and half an inch thick. Wash the peppers, remove the seeds, and cut into small pieces; then add to the meat with two tablespoonfuls of syou, one onion chopped fine, and a of and cook for ten minutes.

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One pound of pork; two large onions; two tablespoonfuls of syou; one teaspoonful of salt. Cut about a pound of fresh pork (not too fat) in tubes, and fry a light Cut up two large onions and fry with the pork until all is brown,

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One and one half pounds of beef; two tablespoonfuls of beef suet; three of six green peppers; one onion. Take the upper cut of the round of beef and cut into strips about two inches long. Fry in the beef suet for about four minutes, then add one cut

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One beef kidney; one quarter pound of dried mushrooms; one small onion; one and one half teaspoonfuls of salt; dash of cayenne pepper; two tablespoonfuls of chopped fat pork; three tablespoonfuls of syou. Soak the kidney for half an hour in cold water with a handful of salt; then cut in small pieces and fry in pork fat. Wash a quarter of a pound of dried mushrooms in lukewarm water, pull off the stalks, and soak for ten minutes. Add this to the kidney, with one small chopped onion, one and one quarter teaspoonfuls of salt, and three tablespoonfuls of syou. Cover tight, and boil very slowly for one hour, adding boiling water if it dries.

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One pound of beef; one pound of one six lotus seeds; two of syou; one teaspoonful of salt; one half pound of suet. Use the upper part of the round, or rump steak, cut in small pieces (strips about two inches long).

From Chinese-Japanese Cook Book, 1914, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original.

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AND One pound of rice; one pound of cooked flesh of chicken; one pound of fresh white mushrooms; two stalks of celery; one onion; six water chestnuts; one tablespoonful of pork fat; two tablespoonfuls of syou; dash of cayenne pepper; one teaspoonful of Boil one pound of rice for twenty While this is boiling, prepare the following: Take one pound of cooked chicken and cut it in small pieces. Put a tablespoonful of pork fat in the pan, and when it is very hot turn in the chicken and fry for a few Then cut up two stalks of celery, one and six and add with the syou cayenne, and salt. Fry all for ten minutes, then place the rice in a platter and pour the above over it. Cover tight, and let it soak through the rice thoroughly. garnish with chopped parsley, and serve.

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Breast of one and one half pound chicken; one tablespoonful of chicken fat; one pound of fresh mushrooms; one half bunch of celery; one dozen water chestnuts; two white onions; one half can of bamboo shoots; two pounds of bean sprouts; one and one half teaspoonfuls of salt; two tablespoonfuls of syou. Cut in small pieces the breast of a young chicken of about one and one half pounds. Put a tablespoonful of chicken fat in a deep frying pan, and heat very hot, then put in the chicken and fry brown, stirring to keep from burning. Have ready the following ingredients: One pound of fresh white mushrooms, cut small; half a bunch of celery, chopped; a dozen water chestnuts, peeled and cut in slices; two white onions, and half a can of bamboo shoots, all sliced. Add all these to the chicken, and cook for ten minutes. Now add two pounds of bean sprouts, and cook for another five minutes with two tablespoonfuls of syou and a dash of cayenne pepper.

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Three or three and one half pound duck; one tablespoonful of duck fat; one and one quarter tablespoonfuls of syou; dash of cayenne pepper; two teaspoonfuls of salt; one cup of dried one bunch of celery; one half cup of small white onions; one dozen lotus seeds; one can of bamboo shoots; two pounds of bean sprouts. Carefully wash the duck and remove the bones, then wipe dry and pound the meat until tender. Then chop up about a tablespoonful of duck fat, and fry. Remove all lumps of fat, leaving only the clear oil, and put in the duck meat, cut in small pieces.

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a dash of cayenne and half a _ tablespoonful of and let simmer for twenty while preparing the following: Wash and soak for ten minutes one cup of dried mushrooms, pulling off all stalks and cutting small; cut up a bunch of celery small, and add a cupful of small white onions. Slice a dozen lotus seeds very thin, and half a can of bamboo shoots. Put all in with the duck and fry ten then add two pounds of bean sprouts and cook five minutes longer.

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One half pound of pork; one half pound of beef; one quarter clove of garlic; one onion; one half bunch of celery; one dozen lotus seeds; one half can of bamboo shoots; one and one half pounds of bean sprouts; three tablespoonfuls of syou; one teaspoonful of salt; dash cayenne pepper. Cut half a pound of pork (not too fat) into small pieces, and fry to a nice golden brown. Chop into small pieces half a bunch of celery, and wash and soak half a pound of Chinese dried discarding the _ stalks. Chop up one onion, and a very small piece of garlic, chopped very fine. Season with three tablespoonfuls of Salt, and add a dash of cayenne. Fry for ten minutes, then add half a can of bamboo shoots and fry for five minutes longer. Lastly, add one and one half pounds of bean sprouts, and cook all together for ten minutes.

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One half pound of breast of chicken; one half pound of lean pork; three tablespoonfuls of sweet lard; one half pound of mushrooms; one half bunch of celery; one dozen lotus seeds; one half can of bamboo shoots; two pounds of bean sprouts; one and one half teaspoonfuls of syou; one half teaspoonful of salt; dash of cayenne pepper.

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Take half a pound of chicken cut from the breast and half a pound of lean pork, and cut both into small pieces. Heat three tablespoonfuls of sweet lard; when it is well melted, put the above meat in the fat and fry until brown, stirring to keep it from burning. 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, soak them for ten minutes and pull off the stalks), half a bunch of celery chopped small, a dozen lotus seeds or water chestnuts peeled and cut into thin slices. Cut up one onion, also half a can of bamboo shoots and two pounds of bean sprouts. Wash all well and drain in colander. Put all these, except the bean sprouts, with the meat, and cook for ten minutes; now add the bean sprouts, one and one half tablespoonfuls of syou, a dash of cayenne pepper, and salt, and cook for five minutes. with rice.

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One and one half pounds of pork; one and one half pounds of veal; two onions; one dozen water chestnuts; one half can of bamboo shoots; two pounds of bean sprouts; three tablespoonfuls of syou; one half tablespoonful of salt. Cut half a pound of pork in small pieces, and fry for three minutes. Cut up the veal and add it, frying for five minutes. Chop up two onions and half a bunch of celery into small pieces, slice thin a dozen water chestnuts and half a can of bamboo shoots, and turn into the pan with three of syou and half a tablespoonful of salt. Cook for ten Add the bean sprouts, and cook all together for five minutes.

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One quarter pound noodles; one quart peanut oil; one half dozen water chestnuts; one half pound of pork; one half pound of veal; two tablespoonfuls of syou; one half bunch of celery; one onion; one half pound of dried two one quarter pound of ham. Into a quart of peanut oil put a quarter of a pound of noodles, and cook until crisp; then remove and drain.

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Two eggs; one teaspoonful of salt; one quart of peanut oil; one half pound of noodles; four ounces of pork; two pounds of chopped chicken; one stalk of celery; one onion; one half pound of fresh mushrooms; one half pound of breast of chicken, shredded; hard-boiled two spoonfuls of syou. Have the peanut oil boiling hot and toss in the noodles. Fry until they are crisp, then take them from the oil and drain, while preparing the following: Take four ounces of chopped pork and half a pound of

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One pound of lobster meat; two eggs; one half pound of noodles; stalks of celery; one can of bamboo shoots; one onion; one quarter pound of mushrooms; one tablespoonful of sweet lard; one quart of peanut oil; three water chestnuts. First boil the peanut oil and into it throw the noodles, cooking until crisp. Remove and drain, while preparing following: Put teaspoon of sweet lard into frying pan, and when hot turn in the lobster meat, which has previously been cooked.

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few minutes, then add the onion, mushrooms, and water chestnuts. The bamboo shoots are added last, and all fried for ten minutes. Take a hot platter, and place the crisp noodles as a layer at the bottom of the dish, and spread above ingredients on top. take the other of the lobster meat, and place a layer on top. Garnish with shredded yolks of hardboiled eggs.

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Two cupfuls of boiled rice; one and one half teaspoonfuls of pork fat; three stalks of celery; one large onion; five water chestnuts; one teaspoonful of salt; dash cayenne pepper; two tablespoonfuls of syou. Fry one large onion a light brown in one and one half tablespoonfuls of pork fat; chop up three stalks of celery very fine, and add five water sliced thin. Fry all a light brown, then take two cups of rice that has boiled for twenty-five minutes, or use cold rice if you have any on hand. Mix all together with salt and cayenne and syou, and fry for ten shaking and_ stirring constantly. Serve hot, garnished with any meat or fish, or alone. This is very tasty.

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Six eggs; one half pound of rice; one quarter pound of pork, very fat; three water chestnuts; one stalk of celery; one onion; one teaspoonful of chopped parsley; one teaspoonful of salt; pinch of pepper. First wash the rice and boil for half an hour. Cut up the pork very and fry brown. Add one onion, chopped fine; the three water chestnuts, sliced thin, and one stalk of celery, cut small. Salt and pepper, and fry all for ten minutes, taking care not to brown. Now turn in the rice, and fry five minutes.

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Cut up the pork and fry brown. Put in the onion, then the tomatoes and salt and cayenne. Fry for five Turn the rice, which has previously been cooked, into the pan and fry all together for five Place on hot platter, and garnish minced parsley and threaded. very hot. Make eggs thread by beating them with a tablespoonful of water, then pour through a sieve into boiling water and use as a garnish.

From Chinese-Japanese Cook Book, 1914, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

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| Six eggs; one tablespoonful of ham fat; one half cup of minced ham; one half dozen water chestnuts; one half of a small onion. Heat one tablespoonful of ham fat very hot. Chop up half a cupful of ham meat; slice thin half a dozen and a small Fry all together for five minutes; then beat six eggs, turn in pan, and scramble.

From Chinese-Japanese Cook Book, 1914, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Four eggs; one half a minced onion; four sticks of celery; four ounces of pork; one dessert-spoonful of syou; one half teaspoonful of salt. Beat four eggs well; have ready half a minced onion and four sticks of celery, chopped very

From Chinese-Japanese Cook Book, 1914, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One half teaspoon of sweet lard; one onion; five eggs; one teaspoonful of salt; dash of cayenne pepper or black Put half a tablespoonful of lard in frying pan and when it is very hot toss in one onion, chopped fine, and fry to a golden brown. Break five eggs in a bowl, beat well, and turn into the pan; then keep stirring until it is done. It should all be a light golden brown. This is very good with rice.

From Chinese-Japanese Cook Book, 1914, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One of lard; one quarter of an onion; one half pound of fresh mushrooms; one tablespoonful of syou; four eggs; one quarter teaspoonful of salt. Into a tablespoonful of hot, sweet lard fry quarter of an onion a light Cut half a pound of fresh mushrooms very fine, and cook for five minutes. Beat four eggs with one tablespoonful of syou, and turn into pan. Cook for five minutes without touching, but keep from burning by gently shaking the pan. Fold over, or slip from pan into dish which is kept warm over a dish of hot water.

From Chinese-Japanese Cook Book, 1914, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Into a hot iron pan put a quarter of a pound of fresh pork fat, and fry Drain all water from a pound of bean sprouts, put into the hot fat, and fry uncovered for five minutes, stirring to keep from burning. Now _add to the three tablespoonfuls of syou, salt, and pepper. Cover tight, and let simmer for fifteen minutes.

From Chinese-Japanese Cook Book, 1914, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the turnip in thin slices, then cut each slice in narrow strips until it looks like strands. Place in bowl and over it pour two cupfuls of vinegar, a dash of cayenne, a quarter of a clove of garlic, two teaspoonfuls of salt, and one teaspoonful of ginger, and let stand twenty-four hours before serving. To the above quantity use enough turnip for the vinegar to cover evenly.

From Chinese-Japanese Cook Book, 1914, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One large egg plant; two cups of vinegar; one dessert-spoonful of mixed spices; one cup of sugar. Cut one large egg plant in slices (not too thin). Soak for two hours in cold water with a handful of salt. Then drain this off, and pour over the egg plant a little vinegar mixed with water, and let it lie in this for about half an hour. Then drain thoroughly and pour over it two cupfuls of hot vinegar with dessert-spoonful of mixed Spices and one cup of sugar. tight and put away for at least twentyfour hours.

From Chinese-Japanese Cook Book, 1914, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

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dressing of the following: To two tablespoonfuls of olive oil add the juice of one onion, one tablespoonful of fine vinegar, two teaspoonfuls of one teaspoonful of salt, the yolks of two hard-boiled eggs crushed smooth, and half a teaspoonful of sugar. Mix all until smooth, then it over the water Sprinkle with chopped parsley.

From Chinese-Japanese Cook Book, 1914, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Six char quars; one teaspoonful of olive oil; one tablespoonful of Quong Sang Chong; two tablespoonfuls of syou; two tablespoonfuls of chopped parsley; yolks of two hard-boiled eggs. These little vegetables are peculiar to China, but are also grown very successfully on Long Island by the Chinese farmers. They have a very delicate flavor, and cooked the following way are very delicious, as well as extremely attractive. First wash thoroughly in cold water, then turn them into boiling salted water and boil about twenty meanwhile preparing the following sauce: Mix one teaspoonful of olive oil with one tablespoonful of Quong Sang Chong (water chestnut flour) until very smooth, then pour enough boiling water over it to make a thick cream. Add one teaspoonful of syou, and let it just come to a boil, stirring in the chopped parsley gently.

From Chinese-Japanese Cook Book, 1914, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

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artichokes on a small platter with green lining, or place a green leaf under each artichoke. Full the center of each with the yolks of hard-boiled egg, whipped smooth with a little olive oil and salt. Lastly, pour the sauce over, and serve. This should look like a water lily.

From Chinese-Japanese Cook Book, 1914, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cupfuls of rice flour; one quarter cupful of almond oil; one half cupful of chopped almonds; one and one half cupfuls of powdered sugar; two eggs. Mix thoroughly two cupfuls of rice flour, one and one half cupfuls of powdered sugar, and half a cupful of blanched almonds, chopped very fine, with a quarter of a cupful of almond oil. Moisten with two beaten Use no water, and if too stiff, add more egg. Roll about quarter of an inch thick, and cut in fanciful shapes. Place half an almond in the center of each cake, and bake them for one hour in a moderate oven. These cakes are certain to keep for a long time if they are placed in a tin box.

From Chinese-Japanese Cook Book, 1914, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One and one half cupfuls of rice flour; one cupful of honey; one quarter cupful of mixed nuts, chopped; three teaspoonfuls of clarified goose fat; yolks of two eggs; pinch of salt. Take one and one half cupfuls of rice flour and a pinch of salt and into this work three teaspoonfuls of clarified goose fat. Then chop very fine about quarter of a cup of minced nuts. Beat the yolks of two eggs, and mix all together. Now pour in one cup of raw, dark honey. If too moist, add more flour.

From Chinese-Japanese Cook Book, 1914, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One small chicken; one mediumsized carrot; one pint of satorius (elephant-ear plant); two white radishes; one quarter pound of dried one quarter pound of aburage (oil-fried Tofu); one quarter pound of miso paste (soy bean and rice cheese); one half teaspoonful of mixed red-pepper spices. To prepare the chicken, separate the meat from the bones; then put bones in cold water and boil slowly for about two hours. Strain, and add the wellchopped (The mushrooms should have been washed, and soaked in lukewarm water for ten previously.) for one more hour, then add the chicken meat, cut in very small pieces, salt, spices, and half a teaspoonful of sugar. Cook all slowly for one hour.

From Chinese-Japanese Cook Book, 1914, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two pound chicken (not necessarily young); one half pound of egg noodles; one half cupful syou sauce; one quarter pound of white mushrooms; one half dozen water chestnuts; salt, pepper, and sugar.

From Chinese-Japanese Cook Book, 1914, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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leave spread out on the board to dry. Drain all soup from the bones and bring to a Add _ vegetables, salt, pepper, and one teaspoonful of sugar; also the syou sauce. Boil all for half an hour, then throw in the noodles and cook for ten minutes. Serve each bowl of soup with one large noodle flower on top.

From Chinese-Japanese Cook Book, 1914, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One and one half pounds of fish (any kind); one quarter pound of fat pork; one pound of miso paste (bean and rice paste); one half cupful of syou sauce; one cupful of cooking juice sauce; one small carrot; two onions; three hard-boiled eggs; two of cooked, chopped ham; pepper, salt, sugar, and spices. To make this soup, any fish of the milder variety can be used, such as cod, haddock, or bass; lobster and shrimps are also good cooked this way. Have the pork cut into small pieces, and fry a golden brown; then wash the fish and take out all bones, chop up into small pieces, add to the pork, and fry for a few minutes. Have ready all the vegetables, cleaned and grated, and put into the pot with the syou and cooking juice, salt, pepper, and spices. Let it come toa boil, then add the miso paste, mixed with a pint and a half of boiling water. Stir all well together, and boil for one hour, adding boiling water if it cooks away. Strain into soup bowls, and serve with slices of hard-boiled eggs, sprinkled with chopped parsley and grated ham.

From Chinese-Japanese Cook Book, 1914, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two pounds of fish; one half teacupful of syou; orange and lemon skin; two long, large radishes; two tablespoonfuls of vinegar; salt, and dash of cayenne pepper. Take off all bones and slice the fish daintily in long slices, and then in half-inch dice.

From Chinese-Japanese Cook Book, 1914, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One good-sized mackerel; one fresh radish; one cupful of syou vinegar; orange or lemon peel; one half cupful of cooking juice. Clean the fish, and remove all bones. Cut into half-inch dice, sprinkle with salt, and let stand for about half an hour. Wash the radish and cut into thin pieces, then throw it into the salted, boiling water. Boil for about five minutes, then strain off all water and add half a cupful of syou sauce and the same amount of cooking juice. Let all boil up, then add the fish and let it simmer for about twenty-five Remove from the fire, and before serving add a tablespoonful of vinegar. Place on a hot platter, and sprinkle with grated lemon or orange peel. Serve with boiled rice.

From Chinese-Japanese Cook Book, 1914, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One lobster; syou sauce; salt and pepper; powdered sanshi spice. Wash the lobster carefully in cold Place in boiling, salted water, and boil very slowly for one hour. Remove from the saucepan, and immediately throw into cold water. Cut in two pieces lengthwise, and dip each half in syou sauce. Place upon gridiron, and toast well both back and front, taking minute care not to blacken skin and fins. Once again cover with syou sauce, sprinkle with sanshi spice and pepper, and serve. Note: Sanshi spice is made from the seeds that grow on the sanshi tree in Japan.

From Chinese-Japanese Cook Book, 1914, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For any small fish. Wash the fish and scale it if necessary, removing all fins. Rub well with salt. Have ready a deep iron pot and use peanut or goma-seed oil, or, if preferred, olive oil. Do not have too much oil in pan, but only enough to prevent burning. Lay the fish in the pan, but do not crowd one on top of another; fry a light brown, being careful in turning not to break the fish. Have ready oil-fried Tofu, and place each on a cake of about the length of the Sprinkle with grated lemon peel, and serve with rice, very hot. Note: Tofu is made from a mixture of syou bean and rice. It is mashed and rolled into a thin cake, and fried in oil, very much like pancakes.

From Chinese-Japanese Cook Book, 1914, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three pounds of venison steak; one cupful of syou sauce; one cupful of vinegar; two tablespoonfuls of sugar; one quarter pound of fresh pork (fat); one quarter pound of miso paste; one onion. Place the meat in an earthenware bowl and cover one cup of vinegar, two tablespoonfuls of sugar and the same amount of salt, one tablespoonful of mixed spices, and one onion, sliced. Cover, and put away to pickle for two or three days in a cool place. ready to cook, remove meat from the juices, cut up the pork in small strips, and fry a light brown in deep iron pan.

From Chinese-Japanese Cook Book, 1914, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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venison meat, and fry well on both sides until brown, taking care not to burn it. Add the syou sauce, cover tight, and let simmer for one hour, or two, if necessary. Mix the miso paste with a little cold water, and stir it until it thickens. the platter, and garnish with slices of lemon sprinkled with chopped parsley.

From Chinese-Japanese Cook Book, 1914, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two good-sized pigeons; one cupful of syou sauce; one half cupful of mirin or sherry; one spoonful of sugar; one small onion; two tablespoonfuls of kudze_ starch: one quarter pound of fat fresh pork; one dozen water chestnuts; one quarter pound of bamboo shoots; salt and

From Chinese-Japanese Cook Book, 1914, page 91. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One good pheasant; one pound of small Japanese almonds; one and one half cupfuls of rice paste (comes prepared); three cupfuls of mirin sauce; one half cupful of cooking sauce; one tablespoonful of sugar; salt, pepper, and mixed spices; oil. Wash and singe the bird, then rub well with salt. Place in deep dish and cupfuls of mirin sauce; more, if that quantity does not cover the bird. Lay away in a cool place over night, then drain off all liquid and have ready the almonds, blanched and chopped very Add them to the rice paste with the sugar, a little salt, quarter of a cup of cooking sauce, and a pinch of mixed spices. Stir all together, and stuff the pheasant with this mixture. Sew up, and truss.

From Chinese-Japanese Cook Book, 1914, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One good-sized rabbit or hare; one cupful of vinegar; one cupful of syou sauce; one tablespoonful of salt; three of sugar; one cupful of mirin sauce; one tablespoonful of mixed spices; one half pound of fat fresh pork; one dozen red plums; one small lime or lemon. Take a small hare or large rabbit that has been hanging for at least two days, and after it has been skinned, and the insides removed, wash well in cold water. Cut in quarters and put in a deep dish, covering it well with the vinegar, sugar, salt, and so on, mixed with water. Add the spices also, and a quarter of a cupful of mirin sauce. Cover up well, and let it pickle in a cool place for two or three days; then remove it from the liquid and cut in small pieces.

From Chinese-Japanese Cook Book, 1914, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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batter of about the thickness of fritters. Lay these in a pan that has been oiled, 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, a cupful of syou sauce, salt and pepper, and a teaspoonful of sugar. slowly while the duck is baking.

From Chinese-Japanese Cook Book, 1914, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Four eggs; one half cupful of shrimp meat; one half cupful of syou sauce; goma-seed oil. Beat up the eggs with half a cupful Have ready about four or five small frying pans. Wipe pans when hot with paper soaked in gomaseed oil. into each pan an equal quantity of the egg, and quickly divide and scatter in the shrimp meat, which has been finely chopped. Fry all slowly for four minutes. The Japanese brown both sides at once, by putting some burning charcoal into a tin plate and laying this on top of

From Chinese-Japanese Cook Book, 1914, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One half dozen eggs; one cupful of cooking juice; two tablespoonfuls of syou sauce. ‘ Beat the eggs with chopsticks, adding the cooking and Mix all well. Wipe a frying pan with paper soaked goma-seed oil, and as soon as pan is well heated, pour in the above mixture and fry over a slow fire.

From Chinese-Japanese Cook Book, 1914, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Eggs; cooking juice; syou sauce; horseradish. Break any required number of eggs and beat with chopsticks.

From Chinese-Japanese Cook Book, 1914, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Eggs; green cold rice; mushrooms. Break into frying pan half a dozen eggs, stirring lightly with knife. Add quickly, before egg begins to cook, a tablespoonful of chopped green pepper, the juice of an onion, half a cupful of chopped mushrooms, and half a cupful of boiled rice. Toss all quickly together. Cook over a very slow fire, and serve hot.

From Chinese-Japanese Cook Book, 1914, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fifteen large water chestnuts; three quarters pound of sweet potatoes; three tablespoonfuls of vinegar; three quarters pound of sugar; one pint of mirin sauce. Peel the skin from fifteen large water chestnuts and slice them very thin. Boil in lukewarm for about fifteen minutes. Peel the sweet potatoes, cut in slices, and dip in icecold water three or four times, changing the water with each dipping. about one quart in an enameled saucepan, add the vinegar, throw in the sweet potatoes. and boil for about twenty minutes; then, if tender, drain off all the water and add the sugar, with five tablespoonfuls of warm water and also the mirin Add a pinch of salt. Then place over the fire and add the above prepared the have thoroughly absorbed the juice, add the strained sweet potatoes, stir with wooden spoon, taking care not to burn it, and boil untilitis firm. hot or cold—it is better hot.

From Chinese-Japanese Cook Book, 1914, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One good-sized hard cabbage; one cupful of syou sauce; one tablespoonful of sugar; one pound of salt pork; one onion; salt and pepper. First boil the salt pork for one hour, then chop it in small pieces.

From Chinese-Japanese Cook Book, 1914, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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These squash or various kinds of vegetable marrows are best simply peeled and boiled in salted water for twenty minutes, then removed and allowed to simmer in boiling syou sauce for five minutes longer.

From Chinese-Japanese Cook Book, 1914, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel the eggplant and cut it in slices. Cover with ice water and a handful of Put ona heavy weight, iron or stone, to press out the juice, and leave for about half an hour. strain off all water, which will be a dark brown, and rinse with fresh cold water, wiping dry each slice. Dip each piece in beaten eggs, and fry in goma-seed oil; drain off all oil.

From Chinese-Japanese Cook Book, 1914, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut a small, hard cabbage very fine. Place in frying pan one tablespoonful of goma oil, and when it is boiling hot throw in the shredded Sprinkle with salt, and fry, stirring constantly to keep it from burning. Add one tablespoonful of sugar, the same quantity of vinegar, and a little piece of lemon or orange peel, shaved very fine. Cover tight, and let all simmer for twenty minutes.

From Chinese-Japanese Cook Book, 1914, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash and shred fine a hard, crisp In deep pan put goma-seed or olive oil. Add the cabbage, with half a dozen stoned prunes and the juice of a lemon, pepper, and salt. Let this slowly stew in its own juices foranhourorso. Raisins can be used instead of prunes, if preferred.

From Chinese-Japanese Cook Book, 1914, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash and shred a hard cabbage. Put olive oil in deep iron pot, and add the cabbage, pressing down until it is absorbed into the oil and moisture. Add pepper, salt, and syou sauce, and let simmer slowly for half an hour. Remove lid about ten minutes before serving, to allow cabbage to brown.

From Chinese-Japanese Cook Book, 1914, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fry chicken livers over slow fire, or boilif preferred. Drain from water or fat when cooked, and crush through sieve. Fry a cupful of fresh or dried Crush these also through sieve, and add it to the livers. Add the juice of an onion and some lemon juice. on salted crackers. Delicious for sandwiches.

From Chinese-Japanese Cook Book, 1914, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil giblets until they are in shreds. Crush through sieve, then add the juice of an onion and lemon juice. Whip lightly with the hard-boiled yolk of eggs. on crackers, with crumbled yolks of eggs sprinkled on top.

From Chinese-Japanese Cook Book, 1914, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Have a sirup made of half a cupful of water, two cupfuls of sugar, a quarter cupful of vinegar, and half a teaspoonful of mixed spices, ground. When it is boiling drop in the plums, and let boil slowly for twenty minutes. Add half a cupful of mirin sauce, or any other desired spirits, and let all come to a boil once. Remove, and serve.

From Chinese-Japanese Cook Book, 1914, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Split the bananas on one side of the skin. Place in a medium oven and bake for about ten minutes. Now take the fruit carefully from the skin, taking pains not to break the skin. Whip smooth with chopped dates and almonds (about a teaspoonful of dates and nuts to each banana), return mixture to shell, and serve with powdered rice or sugar. Serve cold or hot.

From Chinese-Japanese Cook Book, 1914, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Bake long, plump bananas for ten minutes in medium oven. and split skin down one side. the inside, and whip it up with shredded coconut, a little cream and sugar, anda littlelemon juice.

From Chinese-Japanese Cook Book, 1914, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two pounds of chicken flesh; one half pound of seaweed jelly or gelatine; one tablespoonful of sugar; salt and pepper; one quarter pound of dried mushrooms; one cup mirin sauce. Cook in boiling water a young, tender until it is tender. Take from the liquid, remove all the bone and cut in small pieces.

From Chinese-Japanese Cook Book, 1914, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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dry seaweed jelly and soak for about two hours, then take from water and squeeze dry. Break into small pieces and boil in one quart of water until it dissolves. Strain into another saucepan, with a pinch of salt and a tablespoonful of sugar. To this add the mushrooms and mirin sauce, and mix all together, with the chicken meat, salt, pepper, spices, etc. Have ready a lacquered box or smooth wooden box or mold, and pour in the mixture. Let it set, and, when serving, cut it in slices.

From Chinese-Japanese Cook Book, 1914, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One medium-sized sole; one cupful of mirin two carrots; one quarter pound of dried mushrooms; one half pound of Kanton (dried seaweed jelly). First prepare the sole by cutting away the head and thoroughly cleaning and scaling. Cut in fillets or slices, removing the small bones. Take one cupful of mirin sauce and a pinch of Place in pot, and boil only a few minutes. Chop into small pieces two carrots and about a quarter pound of dried mushrooms (first washed and soaked). Boil in a small quantity of water, and when tender, strain. Add the mirin sauce, previously boiled for fifteen minutes. Wash half a pound of dry seaweed jelly, and soak in water for two hours. Take out, and squeeze dry. Break in small pieces, and throw in pan with a quart of Boiland dissolve. Strain into another saucepan. Add half a cupful of sugar and a tablespoonful of syou With this mix the fish and and _ stir thoroughly.

From Chinese-Japanese Cook Book, 1914, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One half pound of seaweed jelly; three quarters pound of sugar; two big, tart apples; two tablespoonfuls of kudzu starch. a After washing half a pound of seaweed jelly soak it in water for about three hours, then squeeze it dry and break in small pieces into a pan with one and a half quarts of water. over medium heat. Add _ three quarters of a pound of sugar, stirring the while, anda pinch of salt.

From Chinese-Japanese Cook Book, 1914, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To make it, boil to a paste fresh or dried (previously soaked) lima beans. When they are cooked, set them aside to cool and thoroughly dry, then pound them to a fine flour. Roll ona floured board into thin crackers, and bake in a hot oven till crisp. They can be sweet or not, as desired. Lily-root candy can be bought at almost any Chinese store. It has the consistency of very stiff gumdrops, and one variety, called Chicken Neck, is peppered over with red seeds.

From Chinese-Japanese Cook Book, 1914, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil adzuki (purple beans) to a paste, and mix with sugar and seaweed gelatine. Allow it to harden.

From Chinese-Japanese Cook Book, 1914, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One quart of chestnuts; one pint of sweet potatoes; one pound of sugar; three quarters pint of mirin one tablespoonful of vinegar. Blanch the chestnuts and place them in lukewarm water. Boil, changing water several times, until you can pierce the nuts with a needle.

From Chinese-Japanese Cook Book, 1914, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

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them the vinegar, and strain and press through sieve. Gradually mix with the chestnuts, and slowly boil, stirring constantly, until dry; then mold into desired shapes.

From Chinese-Japanese Cook Book, 1914, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One half pound of Kanton (seaweed jelly); three quarters pound of fine white sugar; three tablespoonfuls of kudzu starch; two oranges. Wash half a pound of dry seaweed jelly, and soak it for two and a half hoursin cold water. Then squeeze out all the water and break in small pieces. Boil in about a quart of water, until well melted, then mix three quarters of a pound of sugar with this, stirring chopsticks or wooden spoon. Strain into another pan, and boil over medium fire. Take three tablespoonfuls of kudzu starch and dissolve in a little cold water. Then, drop by drop, ‘gradually drop this into the jelly, while stirring with wooden spoon. When it becomes transparent, squeeze in the juice of two oranges and immediately remove from fire. into a wooden box, and set in cool place for two hours to harden.

From Chinese-Japanese Cook Book, 1914, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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