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Transcriber’s Note:
Transcriber's Note:

Chinese Cook BookChinese Cookbook
In Plain EnglishIn simple terms
The contents of this book are fully protected by the copyright laws of the United States, as enacted in the past few years. Anyone reprinting these recipes, or causing them to be reprinted, or using them after being reprinted, unless by special permission of the publisher, will be prosecuted to the fullest extent.
The contents of this book are fully protected by the copyright laws of the United States, as established in recent years. Anyone reprinting these recipes, or having them reprinted, or using them after they have been reprinted, without special permission from the publisher, will be prosecuted to the fullest extent.
Is This Book for You?
To the person who is a thousand miles from a Chinese Restaurant. To he or she who would appreciate the opportunity and consider it a matter of pride to be able by a little practice in the art of an unknown science, to treat their friends, and themselves, to some of these remarkably delicious, fascinating, toothsome dishes.
To the person who's a thousand miles away from a Chinese restaurant. To anyone who would value the chance and take pride in being able, through some practice in this unfamiliar craft, to treat their friends and themselves to some of these incredibly tasty, intriguing, and delightful dishes.
To the man, out in the woods, in camp, on shipboard, at the club, who feels that the connecting link to unalloyed happiness would be a good big dish of Chop Suey. To the persons who are fond of Chinese dishes, but unable to eat them with the same relish in a Chinese Restaurant as they could at home.
To the guy out in the woods, camping, on a boat, or at the club, who believes that the key to pure happiness is a big plate of Chop Suey. To those who love Chinese food but can’t enjoy it the same way at a Chinese restaurant as they do at home.
To the woman who hears hubby talk about the dandy feed he had at the Chinese Restaurant, and who would welcome the chance to be able to treat him with the surprise of his life.
To the woman who listens to her husband rave about the amazing meal he had at the Chinese restaurant and who would love the opportunity to surprise him with an unforgettable treat.
To these people I open the door to the secrets of Chinese cookery, giving them the methods herein used by the greatest Chinese Chefs in the world. By supplying you with the imported Chinese flavoring sauces and vegetables I make it possible for you to cook these foods in the ONLY GENUINE WAY.
To these people, I welcome you to the secrets of Chinese cooking, sharing the techniques used by the top Chinese chefs in the world. By providing you with authentic imported Chinese sauces and vegetables, I enable you to prepare these dishes in the ONLY GENUINE WAY.
To these people I respectfully dedicate this little book, with the hope that now and then my efforts may be appreciated by the fellow in the woods, or the lady who loves to cook (and eat Chop Suey.)
To these people, I respectfully dedicate this little book, hoping that now and then my efforts might be appreciated by the guy in the woods or the woman who loves to cook (and eat Chop Suey).
The Chinese flavoring sauces and vegetables called for in these recipes can be purchased from the publisher of this book. An illustrated catalogue containing prices and descriptions of the various imported ingredients will be sent FREE for the asking.
The Chinese flavoring sauces and vegetables needed for these recipes can be bought from the publisher of this book. An illustrated catalog featuring prices and descriptions of the different imported ingredients will be sent for free upon request.
INDEX
Page | |
---|---|
American Chop Suey (Plain) | 3 |
American Chop Suey (Extra Fine) | 3 |
American Chop Suey (Fine Cut) | 3 |
Birds Nest Soup | 7 |
Chinese Chop Suey (Plain) | 2 |
Chinese Chop Suey (Extra Fine) | 3 |
Chinese Chop Suey (Fine Cut) | 3 |
Chinese Chop Suey (White M’hr’m) | 3 |
Chinese Chop Suey (With Lamb) | 3 |
Chinese Chop Suey (With Veal) | 3 |
Chinese Chop Suey (With Beef) | 3 |
Chicken Chop Suey (Plain) | 4 |
Chicken Chop Suey (Fine Cut) | 4 |
Chicken Chop Suey (Mushroom) | 4 |
Chinese Cured Pork | 4 |
Chow Mein (Plain) | 7 |
Chow Mein (With Chicken) | 7 |
Chow Mein (With Mushrooms) | 7 |
Dinner of China | 8 |
Eggs Fo Young (Plain) | 5 |
Eggs Fo Young (With Shrimp) | 5 |
Eggs Fo Young (With Lobster) | 5 |
Eggs Fo Young (With Chicken) | 5 |
Rice (Cooked Chinese Style) | 2 |
War Mein (Plain) | 6 |
War Mein (With Chicken) | 6 |
War Mein (White Mushroom) | 6 |
Yet Ca Mein (Plain) | 5 |
CHINESE CHOP SUEY
Cook in an iron kettle on a very high flame.
Cook in a cast iron pot over a really high heat.
Fry the pork until half done, using about a tablespoonful of lard, meat fryings or peanut oil. Add the onions and fry a few minutes longer; then add the celery, mushrooms, Chinese water chestnuts and salty sauce together.
Fry the pork until it's halfway cooked, using about a tablespoon of lard, meat drippings, or peanut oil. Add the onions and fry for a few more minutes; then mix in the celery, mushrooms, water chestnuts, and soy sauce.
Cover with tight fitting lid and allow to cook in its own juices for about 8 to 10 minutes. Stir occasionally, adding water or soup stock (hot) if necessary to prevent burning.
Cover with a tight-fitting lid and let it cook in its own juices for about 8 to 10 minutes. Stir occasionally, adding hot water or soup stock as needed to prevent burning.
Then turn flame low and stir in thoroughly the Chinese sweet sauce, sesamun oil and corn starch, and it is ready to serve. Serve on oblong chop suey dish, and with it serve rice (cooked Chinese style) and Chinese tea.
Then lower the flame and thoroughly mix in the Chinese sweet sauce, sesame oil, and cornstarch, and it's ready to serve. Serve it on a rectangular chop suey dish, along with rice (cooked Chinese style) and Chinese tea.
RICE (Cooked Chinese Style)
Wash a half pound of good quality head rice (Jap style rice will not cook properly in this manner) and cover with water. The depth of the water above the rice should be exactly the same depth as the rice.
Wash half a pound of good quality head rice (Japanese style rice won't cook properly this way) and cover it with water. The water level above the rice should be exactly the same depth as the rice.
Boil fast, stir frequently until all of the water is absorbed by the rice, then cover with tight fitting lid and set on low flame (with asbestos pad between) for 30 minutes, and leave without stirring.
Boil quickly, stir often until the rice has absorbed all the water, then cover with a tight-fitting lid and set on low heat (with an asbestos pad underneath) for 30 minutes, and don’t stir.
NOTE—Careful attention should be directed to the size of the flame which is used during the 30 minutes. Understand that you are to have as much heat as the rice will stand, without stirring, at the same time without burning it.
NOTE—Pay close attention to the size of the flame used during the 30 minutes. You need to apply as much heat as the rice can handle, without stirring, while making sure not to burn it.
CHINESE CHOP SUEY
Made the same as Chinese Chop Suey, but omit the cupful of Spanish onions and use a half cupful of the bamboo shoot instead. Cut the bamboo shoot very thin and small.
Made the same as Chinese Chop Suey, but skip the cup of Spanish onions and use half a cup of bamboo shoots instead. Cut the bamboo shoots into very thin and small pieces.
CHINESE CHOP SUEY
Make the same as Extra Fine Chop Suey but cut all of the ingredients smaller and thinner.
Make the same dish as Extra Fine Chop Suey, but cut all the ingredients smaller and thinner.
CHINESE CHOP SUEY
Make the same as Extra Fine Chop Suey, but use a half canful of the French Mushrooms (small size are best) instead of the Chinese Mushrooms.
Make the same as Extra Fine Chop Suey, but use half a can of French Mushrooms (small size is best) instead of Chinese Mushrooms.
LAMB, VEAL AND TENDERLOIN OF BEEF CHOP SUEY
Follow out the directions given for making Extra Fine Chop Suey, but use the meat you desire instead of pork.
Follow the instructions for making Extra Fine Chop Suey, but use the meat you prefer instead of pork.
AMERICAN CHOP SUEY
Made with the same ingredients as Chinese Chop Suey, but use very little of each of the Chinese sauces and very little of cornstarch. Use a cupful of chicken or beef stock in the cooking of this, adding it when the vegetables are added. On account of the gravy in this Chop Suey, it is served in soup bowls. There is a special sized bowl used for serving this.
Made with the same ingredients as Chinese Chop Suey, but use only a small amount of each of the Chinese sauces and very little cornstarch. Use a cup of chicken or beef stock while cooking, adding it when you add the vegetables. Because of the gravy in this Chop Suey, it’s served in soup bowls. There's a specific size bowl that's used for serving this.
AMERICAN CHOP SUEY
Make the same as plain American Chop Suey, but omit the onions and use bamboo shoots (cut thin) instead.
Make plain American Chop Suey the same way, but leave out the onions and use thinly cut bamboo shoots instead.
AMERICAN CHOP SUEY
Make the same as Extra Fine American Chop Suey but cut all ingredients smaller and thinner.
Make the same as Extra Fine American Chop Suey but chop all the ingredients smaller and thinner.
CHICKEN CHOP SUEY
Cook in round bottomed iron kettle, or any deep porcelain kettle will do, and use a high flame.
Cook in a round-bottomed iron kettle, or any deep porcelain kettle will work, and use a high flame.
Place the celery, mushrooms, water chestnuts, bamboo shoot and a cupful of chicken or beef stock in kettle, cover tightly, and allow to cook for about 8 minutes. Stir occasionally.
Put the celery, mushrooms, water chestnuts, bamboo shoots, and a cup of chicken or beef stock in a pot, cover it tightly, and let it cook for about 8 minutes. Stir occasionally.
Then add the chicken to this and allow to cook 4 minutes longer. Now turn flame low and stir in the Chinese salty and sweet sauces, sesamun oil and cornstarch. Serve with bowl of rice (cooked Chinese style, see page two), Chinese tea and a few Li Chee nuts.
Then add the chicken to this and let it cook for 4 more minutes. Now turn the heat down low and stir in the Chinese salty and sweet sauces, sesame oil, and cornstarch. Serve with a bowl of rice (cooked Chinese style, see page two), Chinese tea, and a few lychee nuts.
CHICKEN CHOP SUEY
Fine Cut is made as above, but cut all ingredients smaller and very thin. White Mushroom Chop Suey is made same as above, but omit the Chinese mushrooms and use a half canful of the French mushrooms instead.
Fine Cut is prepared the same way, but cut all the ingredients smaller and thinner. White Mushroom Chop Suey is made the same way as above, but leave out the Chinese mushrooms and use half a can of French mushrooms instead.
CHINESE CURED PORK
Cut strips of pork ½ inch thick (shoulder or butts) and trim off all fat. Place in pan and cover with ½ cupful of Chinese salty sauce diluted with 2 cupfuls of water. Let simmer slowly until the fluid has nearly cooked away, or until done. Turn the meat frequently.
Cut strips of pork ½ inch thick (shoulder or butt) and trim off all the fat. Put them in a pan and cover with ½ cup of Chinese soy sauce mixed with 2 cups of water. Let it simmer slowly until most of the liquid has evaporated or until it's cooked through. Turn the meat often.
Pork prepared by this method is used as a garnish for Yet Ca Mein, and is the important ingredient for Eggs Fo Young.
Pork made using this method is used as a topping for Yet Ca Mein and is a key ingredient in Eggs Fo Young.
EGGS FO YOUNG
Mix all of the above into a batter (don’t stir too much) and fry into six oval omelets or cakes on a low flame. When done, make a gravy by putting into the lard in which the cakes were fried in, a cupful of water, a half teaspoonful of Chinese sweet sauce and a teaspoonful of cornstarch.
Mix everything together to make a batter (don’t overmix) and cook six oval omelets or cakes on low heat. Once cooked, create a gravy by adding a cup of water, half a teaspoon of Chinese sweet sauce, and a teaspoon of cornstarch into the lard that was used to fry the cakes.
To serve, place 3 cakes for each portion on a flat chop suey dish and cover with the gravy. Serve with bowl of rice (cooked Chinese style) and Chinese tea.
To serve, place 3 cakes for each portion on a flat chop suey dish and cover with the gravy. Serve with a bowl of rice (cooked Chinese style) and Chinese tea.
EGGS FO YOUNG
Substitute the same quantity of cooked shrimp, lobster or chicken meat for the Chinese cured pork and proceed the same as plain Eggs Fo Young.
Substitute the same amount of cooked shrimp, lobster, or chicken for the Chinese cured pork and follow the same steps as with plain Eggs Fo Young.
YET CA MEIN (Noodle Soup)
Boil the noodles in not less than a gallon of water, to which you have added a pinch of salt, until done. Then drain in colander, and put half in each bowl, in which you have already poured a cupful in each of the hot chicken or beef stock and added the teaspoonful each of the salty sauce.
Boil the noodles in at least a gallon of water with a pinch of salt until they're cooked. Then drain them in a colander and divide them equally between two bowls. In each bowl, pour in a cup of hot chicken or beef stock and add a teaspoon of the salty sauce.
Garnish by placing the half hard boiled egg in center, and the two pieces of each of the cured pork and chicken near edge. Serve with Chinese tea.
Garnish by placing the half hard-boiled egg in the center, and the two pieces of each of the cured pork and chicken near the edge. Serve with Chinese tea.
WAR MEIN (Extra Fine Noodle Soup)
Boil the noodles in not less than a gallon of water to which has been added a pinch of salt, until done. Requires about 20 minutes. Then drain in collander and put half the noodles in each bowl, in which you have already poured a cupful each of the hot chicken or beef stock and the teaspoonful each of the salty sauce.
Boil the noodles in at least a gallon of water with a pinch of salt until they’re done, which takes about 20 minutes. Then drain them in a colander and divide the noodles evenly between two bowls, pouring a cup of hot chicken or beef stock into each bowl along with a teaspoon of the salty sauce.
Make the Chop Suey while the noodles are boiling as follows: Fry the pork until half done, using a teaspoonful of lard or meat fryings. Then add the celery, mushrooms, water chestnuts, bamboo shoot, salty sauce, ½ cupful stock and stew on a high flame (use tight fitting lid) for about ten minutes. Then stir in the sesamun oil and cornstarch. Cover the noodles with a layer of this Chop Suey and garnish it with the shredded green onion stem.
Make the Chop Suey while the noodles are boiling like this: Fry the pork until it's halfway cooked, using a teaspoon of lard or meat drippings. Then add the celery, mushrooms, water chestnuts, bamboo shoots, soy sauce, ½ cup of stock, and simmer on high heat (with a tight-fitting lid) for about ten minutes. Then stir in the sesame oil and cornstarch. Top the noodles with a layer of this Chop Suey and garnish it with the chopped green onion tops.
WAR MEIN
Make same as above but use chicken meat (cooked) instead of the pork.
Make the same as above but use cooked chicken meat instead of the pork.
WAR MEIN
Make the same as War Mein but use about a half canful of the French mushrooms instead of the Chinese.
Make the same as War Mein but use about half a can of French mushrooms instead of the Chinese.
CHOW MEIN
After shaking the noodles well apart, drop them in hot lard at least 3 inches in depth, the same you would in French frying potatoes. Fry about 4 minutes and turn the noodles over. When done to an orange color, drain and place on a large platter and cover with the Chop Suey, made as follows:
After shaking the noodles apart, drop them into hot lard that's at least 3 inches deep, just like you would when French frying potatoes. Fry for about 4 minutes and then flip the noodles. Once they turn an orange color, drain them and place them on a large platter, then cover with the Chop Suey, which is made as follows:
Fry the pork until half done, using a tablespoonful of lard or meat fryings. Then add the celery, mushrooms, water chestnuts, bamboo shoot, salty sauce, ½ cup stock and stew on a high flame (use tight fitting lid) for about 10 minutes. Then stir in the cornstarch and sesamun oil. Cover the fried noodles evenly with this Chop Suey and garnish by covering the entire food with the shreds of fried egg.
Fry the pork until it's halfway cooked, using a tablespoon of lard or leftover meat fat. Next, add the celery, mushrooms, water chestnuts, bamboo shoots, soy sauce, ½ cup of broth, and simmer on high heat (with a tight-fitting lid) for about 10 minutes. Then mix in the cornstarch and sesame oil. Spread this Chop Suey evenly over the fried noodles and top it all off with shredded fried egg.
Serve with Chinese tea and Li Chee nuts.
Serve with Chinese tea and lychee nuts.
CHOW MEIN YEB GUM
Made the same as Chow Mein (plain) but substitute French mushrooms for the Chinese, and chicken meat for the pork.
Made the same as plain Chow Mein but swap out the Chinese mushrooms for French ones and use chicken meat instead of pork.
BIRDS NEST SOUP
Drain the birds nest in collander and remove the feathers that might be found and wash in two or three changes of water. Boil 30 minutes in the chicken stock (after having strained it and removed all fat.)
Drain the bird's nest in a colander, remove any feathers you find, and wash it in two or three changes of water. Boil it for 30 minutes in the chicken stock (after straining it and removing all the fat).
Add the Chinese salty sauce and chicken meat and serve in soup bowls; and with it serve rice and Chinese tea.
Add the soy sauce and chicken, and serve in soup bowls; along with it, serve rice and Chinese tea.
Instructions for Serving a Dinner in Complete Chinese Style Called “Dinner of China”
CHICKEN SOUP WITH NOODLES. Follow out the recipe for making Yet Ca Mein, but omit the garnish entirely. See page 5 for recipe for Yet Ca Mein.
CHICKEN SOUP WITH NOODLES. Follow the recipe for making Yet Ca Mein, but leave out the garnish completely. See page 5 for the recipe for Yet Ca Mein.
EGGS IN FO YOUNG STYLE. See page 5 for recipe for Eggs Fo Young. Fry 8 cakes from the amount of batter and serve two for each portion. Serve on the oblong flat Chop Suey dishes.
EGGS IN FO YOUNG STYLE. See page 5 for the recipe for Eggs Fo Young. Fry 8 cakes from the amount of batter and serve two for each portion. Serve on the rectangular flat Chop Suey dishes.
CHINESE CHOP SUEY. See page 2 for instructions for cooking. Serve this course with a bowl of rice cooked Chinese style. Use the oblong Chop Suey dishes for serving.
CHINESE CHOP SUEY. See page 2 for cooking instructions. Serve this dish with a bowl of rice cooked Chinese style. Use the oblong Chop Suey dishes for serving.
LI CHEE NUTS. This desert is served on any small fancy dish.
LI CHEE NUTS. This dessert is served on any small, elegant dish.
CANTON OR OOLONG TEA. In steeping Chinese tea, allow it to steep considerably longer than ordinary tea, in fact, bringing it to a boil will not impair the flavor. A pot of this tea should be served with the first course. The small Chinese tea cups are used and individual Chinese tea pots (red earthenware) are the correct thing.
CANTON OR OOLONG TEA. When brewing Chinese tea, let it steep much longer than regular tea; in fact, boiling it won't ruin the flavor. This tea should be served with the first course. Use small Chinese tea cups, and individual Chinese tea pots (red earthenware) are the right choice.
FREE ADVICE
Should you require any further information pertaining to the cooking of these foods; or should the results you secure not be absolutely satisfactory to you, you are requested to write the author of this book, who invites your correspondence on any matter of this kind, and will gladly help you to remedy your difficulty by giving you FREE ADVICE.
Should you need any more information about cooking these foods, or if the results you get aren't completely satisfactory, please reach out to the author of this book. They welcome your questions and will be happy to help you solve your issues by providing FREE ADVICE.
- Typos fixed; non-standard spelling and dialect retained.
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