131 67 8MB
English Pages 139 Year 1911
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the
Home
Kitchen Being Recipes for the Preparation of the Most Popular Chinese Dishes at
Home.
Edited by Jessie Louise
Nolton
OF The Chicago Inter-Ocean
Published by the Chino-Americaji Publishing Company Detroit,
-
-
Mich.
Price, $1.50
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Copyrighted hy
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The Chino- American Publishing
Company
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19 11 '
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Press of Detroit Printing
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-Afiih
Gai Mein
Gang Boil noodles
till
done
in
salted
Put
water and drain in colander. noodles
plenty
in
of
bowl and pour over
good
Have ready cooked
chicken
stock.
white meat of
chicken with half as
much
and cooked
mushrooms,
Chinese
sliced
and a half cupful of bean sprouts vhich have been cooked for minutes.
Put over
six-
the noodles in
bowl and garnish with
fine strips
of Chinese cured pork in center,
and
five thin strips of
white meat
of chicken each side.
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73
MoGooWarMein Boil noodles
and
water
till
done
in salted
in
colander.
drain
Have ready cooked
white meat of
chicken with sliced, canned white
mushroom Chinese
tops, half
potatoes
cup
and
shoots mixed and cooked der.
fine cut
bamboo '^ till
ten-
Put over top of noodles
in
small bowls, adding small cup hot
chicken stock to each bowl.
Serve
with garnish of half hard boiled
egg and Chinese cured pork
in
small thin strips on each side.
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m
Nffi
FoTong Cut into
one-half
shreds
thin
cupful Chinese cured pork, onefoiu'th
half
bamboo
cupful
cupful
and
potatoes,
Chuiese
After
shredded onion.
a
little
all is cut,
put in bowl and break over
Mix
half dozen eggs.
like
pancakes.
platter
ing
¥
a
together fiat
Serve on an oval
and pour over
sauce:
all
it
cakes that are
in small
and fry
a
and
celery
of
each
shoots,
it
the follow-
One teaspoonful
of
each of the two sauces, a small half
teaspoonful of sugar, a teaspoonful of rice flour or cornstarch little
water.
Mix
in
pan
in
and a which
cakes were fried, and pour over
cakes in platter.
and
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Serve with rice
tea.
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— — A ^ X
77
with Chicken
Cut
into
fine
pieces
one-half
cupful cooked meat of chicken, onefourth 'k
cupful
cupful
half
Chinese
bamboo
each
of
After
a
httle
all is cut,
put in bowl and break over
Mix
half dozen eggs.
and fry
all
it
a
together
in small cakes that are flat
like pancakes.
platter
a
and
celery
and
potatoes,
shredded onion.
shoots,
Serve on an oval
and pour over
it
the follow-
One teaspoonful
ing sauce:
of
each of the two sauces, a small half
teaspoonful of sugar, a teaspoonful of rice flour or cornstarch and a little
water.
Mix
in
pan
in
which
cakes were fried, and pour over cakes in platter.
and
Y
Serve with rice
tea.
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79
with
Lobster Took
Pull apart one-half cupful of
meat
the cooked lobster
very
shredded,
finely
bamboo
cupful
till
it
^
is
one-foiu'th
a
shoots,
half
cupful each of celery and Chinese
and
potatoes,
After
onion.
all
little
all is cut,
and break over ]Mix
a
it
shredded
put
in bo\\
1
a half dozen eggs.
together and fry in small
cakes that are
like
flat
pancakes.
Serve on an oval platter and pour over
One
the following sauce:
it
teaspoonful
of
each
of
the
two
sauces, a small half teaspoonful of
sugar, a teaspoonful of rice flour
or cornstarch and a
Mix
in
fried,
platter.
•^0
pan
and
in
little
water.
which cakes were
pour
over
Serve with
rice
m ^
cakes
and
in
tea.
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6/
rO YONG
YOOK
with Shrimp OfflO
Remove
the
•
from fresh
shells
shrimps and use one-half cupful fresh shrimp meat, (crab
meat can
be substituted
and one-
fourth half
if
cupful
cupful
Chinese
desired),
bamboo
each
of
After
a
little
all is cut,
put in bowl and break over
Mix
half dozen eggs.
and fry like
ing
all
it
a
together
in small cakes that are flat
pancakes.
platter
a
and
celery
and
potatoes,
shredded onion.
shoots,
Serve on an oval
and pour over
sauce:
One
it
the follow-
teaspoonful
of
each of the two sauces, a small half
teaspoonful of sugar, a teaspoonful of rice flour or cornstarch and a little
water.
JMix in pan in which
cakes were fried, and pour over cakes in platter.
and
Serve with
tea.
fS^
rice
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^ Chinese
Cured Pork This pork
is
unlike any other
cured meat and no American meat is
found with a similar
remove the
cure,
fat
To
flavor.
from the pork,
cut preferably from the shoulder
of the pig, and cut into strips. into the
and a
Rub
pork the Seasoning Sauce,
little
of the Flavoring Sauce.
Then rub over and place
it
some good brandy
in the oven.
Mix
a small
cup of the two sauces, add a
little
brandy, and baste frequently done.
This cured pOrk
a garnish for
and
is
many
is
till
used for
of the dishes,
sliced in thin strips
about
two inches long.
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^ Chinese
Roast Pig Young used
sucking pig
for
among
favorite dish
The pig
* is
in
is
always
which
roast,
this
is
is
a
the Chinese.
carefully dressed, but
not stuffed, as
is
the usual case
England and America.
It
is
rubbed inside and out with the Seasoning Sauce until the meat
Then
well seasoned.
it
is
is
rubbed
with the finely ground imported spice,
which
American
spices,
spit over a clear
slowly
and hung on a
wood
frequently
turned
till
unlike our
quite
is
and
brown and
method
of
is
cooked
crisp.
flavor cannot be obtained
other
It
fire.
The
by any
seasoning
or
cooking.
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Ham
^
y
and
(Canton Style.)
Cut lean ham
into strips about
two inches long and one-quarter inch thick.
very
light,
Beat up three eggs
add one cupful
of ham,
fry in
pancakes
and
strips
small cakes like serve
on
oblong
platter.
Garnish with strips
Chinese
cured
pork.
of
Make
sauce of one tablespoonful
a
Sea-
soning sauce, mixed with one teaspoonful cornstarch and one tablespoonful
hot
pan and heat
water. till
Pour
thickened,
into
and
put around sides of platter.
— ^ ^—
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Fried Rice {Chinese Style.)
Beat two eggs
light
and pour
over greased pan with a
tom,
spreading
Take small minced minced
fine,
flat bot-
eggs very
piece
thin.
smoked pork,
one teaspoon ful onion
fine,
one
tablespoonful
When
eggs
are cooked, cut in fine pieces.
Add
celery minced fine.
all
medimn
to one
cooked
rice,
sized
bowl of
mix well and fry
gether in pan, with peanut
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all tooil.
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NSSii
Tried Rice {Canton Style.)
CffiO
Mince
fine small stalk of celery,
one small onion, two Chinese potatoes,
one
pork, and
cupful
Chinese
cured
mix with one good-sized
bowl of cooked long cakes
rice.
in olive or
Fry
in ob-
peanut
oil,
using sufficient well beaten egg to
mold the other ingredients
into
shape.
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^^ BoDcd Squab
In preparing
dish,
this
much
time and patience are required, as the process of boning the squab
»
is
a very laborious one and requires
great dexterity and delicate work.
The squab should be opened down the back with a very sharp knife
and the
entire skeleton of the bird
removed from the meat without
The ends
breaking the skin. the wings, the legs
of
and the neck
are carefully tied and the back of
sewn up except one small
the bird
opening
where
the
small
white
mushrooms are
inserted, being first
coated with
and a small portion
oil
of the powdered spice rubbed over
them.
The
birds are placed in a
pan and cooked
in
a
h
tS
hot oven,
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3^
95
A^ being"
basted
frequently
mixture
of
the
Twenty minutes
Chinese is
with
a
Sauces.
sufficient
time
allow for cooking, but about
to
two hours are necessary for the preparation.
Boned kind,
is
process.
chicken, or fowl of
prepared
by a
similar
Dressinsj", or stuffing, as
we understand and prepare not
:^A
any
known
it,
is
to the Chinese cook.
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with Chicken One cup
fine cut white
meat of
cooked chicken; one small cup side stalk celery,
minced very
in-
fine;
one teaspoon finely shredded onion,
two Chinese potatoes peeled and finely
Two
cut,
all
mixed
together.
eggs beaten light and spread
over bottom of
flat
pan and cooked
not too much, and cut in small
Mix with the gredients. Have a pan strips.
tablespoons olive
oil,
brown.
fry
with two
spread over
slowly
till
Turn with broad
and fry on other platter with sauce
in-
very hot, put
in all the ingredients
evenly and
other
side.
light
knife
Serve on
made by mix-
ing the two sauces and thickening with a
little
rice flour.
Lobster,
shrimps, oysters, fish of any other
meat can be used
in
place
of
chicken.
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— ^— ^barkS One
the
of
fin*
most
distinctive
Chinese dishes, and one that
is
com-
The
small
sidered a great delicacy,
posed of Shark's dorsal
'^
of
fins
shark are used,
fins.
the
con-
is
hammerhead
and after being
skinned are put through a process of pickling, that given
somewhat
similar to
American pigs
feet.
V
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414
^
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^h-
Bird's Ne»t '^
3^
^oup
1^
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f(fy
pAftr-
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p4ffir-
YanWorGang {Bird's Nest Soup.)
w0mMmm This food of a
is
certain
made from
the nests
of
swallow
variety
which builds on the perpendicular cliffs
in
The
facing the sea.
difficulty
makes them
procuring the nests
very expensive and none but the
wealthy class in China can afford the dishes
They
are
which
is
\\
made from
these nests.
composed of a substance a combination of the sea
eed upon which the swallows feed
and
from
secretion
a
which when
glands of the bird,
mixed with
the
food,
body of the
nest.
It
ing white
in
certain
forms the is
a glisten-
appearance when the
nests are fresh, of a transparent
quality
something
like
The new and unused
gelatine.
nests are of
the greatest value, although the old nests,
when thoroughly
cleansed,
are white and partially transparent.
The
nests are dried for the
market and sold bv the ounce.
3^
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4
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/^s
t^^ To
cook, soak in water
any
remove
may
which
all
feathers
of
trace
found and wash
be
Allow
carefully in several waters.
two ounces of
night,
bird's nests for three
The Chinese Chef
bowls of soup.
makes a stock by boiling a
fat
chicken in two quarts of water, or if
a lean chicken, adds two small
fat rich
pork chops. stock
lightly. is
is
A
Cook
secured
till
and season
amount
small
a good
of onion
usually boiled with the chicken.
Strain
stock
the
and
soaked bird's nests in
A
little
of the chicken
is
the
this stock for
twenty minutes, when to serve.
boil
it
is
ready
of the white meat usually served in
each bowl, and must be cut in fine pieces.
:^
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/> /
t^ Chinese |=^rittcr*
f^ Tavo cups of
cup
sugar;
rice flour; one-half
scald
both
together
with hot water and mix like bread,
kneading
»
balls
lightly.
and cook
would ordinary
in
Roll into
little
deep fat as you
fritters or
dough-
nuts.
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alads
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///
Chinese
^alad
Ginj|er
Mandarin oranges,
Slice six
moving
re-
skin
and seeds peel and
cut into cubes
two small cucum-
bers;
all
mince
;
fine
two good
sized
preserved ginger roots, and a small piece till
preserved
of
citron
boiled
tender mix a half cupful of the
syrup root
;
of
the
preserved
with
an
equal
ginger
amount of
lemon juice and pour over the salad.
Garnish
monds and
Ik^ «^
with
salted
Very
serve.
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al-
rich.
k,
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— — A ^ X
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^ ^alad Slice ten
Mandarin oranges and
remove the skin and seeds and the
^
inner skin; cook the kernels of ten
Lichee nuts in preserved ginger
syrup for ten minutes cook a piece ;
of preserved citron in
water
tender and mince enough to
two tablespoon fuls.
till
make
Peel and cut
two small cucumbers into cubes,
mix with the other ingredients and pour over them lemon juice well sweetened with sugar.
Serve cold
with rice wafers.
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1/7
a4K^
DecoratiOD^ for a
ChiDe»e LuncbeoD
»
ATATATA^ATATA
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t^
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i>
*
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^
2^
1^
t5
Dfor a
ecoratioDS
Chine»e
Luncheon The Chinese hUies, Lotus and Bamboo, will answer for arranged singly
in sprays,
Bamboo
branches of
in
and
tall
'
(
Chinese
The Chinese never
jars or vases.
flowers.
Embroideries the
floral
and these should be
decorations,
mass the
lillies
which
or
dragon designs, the
figures
in
usually
found,
by
secured
Chinese
suitable;
are
out
patterns
striking
effects
artistic
especially
carry
can
and be
peacock
arranging
feathers in tall vases.
A rectly
large
over
tageous,
decorated
Chinese umbrella the
because
table
the
lanterns
is
di-
advan-
beautifully
can
be
sus-
pended from the edges and from the center with good effect in lighting.
— — ^ ^ A
^
FC
^
/2/
^l^ Yellows and reds are good colors to predominate.
No The
,
covers are used for the table.
place cards can be
Mandarins,
tiny
gay with
Chinese
boys
with umbrellas, and maidens with the
inevitable
fan held coyly in
The run up and down
their hands.
lettering should
the card in true
Chinese fashion.
A
fresh pa^^er napkin
is
given
with each course, and a different
design should be selected for each set
of napkins.
The
decorations
are often exquisite on these articles
and add greatly
to
the
general
effect of the table.
Ml
^4Bk
^
»
FT
*
t^
^
p^2h I uncheoD
^enu Small dishes of sweetmeats and nuts should be at each place, and a pair of dainty chopsticks, two tiny teacups and a sort of ladle in
»
decorated china.
A
soy, see yu, or see
gow, as the Sea-
soning Sauce
variously called,
is
small pot of
should also be at each place for use if further seasoning of the food is
The ordinary Ameri-
desired.
can method of supplying salt, pepper, butter, etc., is not permissibe for the Chinese luncheon.
The
course should include
first
tea,
which
but
may
is
served without cream
be sweetened
if
desired
according to the individual taste; preserved fruits, such as Cum
Quats,
Sar Lee, or any of the
Chinese
preserves
;
crystallized
ginger, nuts and rice cakes.
The
from long, prong-like forks and these must
preserves
are
eaten
be at each place.
^^ ^
oAJtoi A^lr-
r^^
^ ^^
^
The next
course can be Bird's
Nest soup with shredded chicken served in the queer
ladles.
little
Boned duck fried with mushrooms and Chinese potatoes could follow.
The next course must be a Chop Sooy made from any one of the lamb
recipes given, the one with
being very suitable, and this
lowed with Eggs
is fol-
Fo Yong
with
Shrimp Yook, which would finish the menu. The serving of rice with the Chop Sooy is optional. These are merely suggestions which the hostess ing to her
may vary
accord-
taste.
^h
'^"^
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ra\©\©\©\©\©\©\0 \©^ \©\©\©\©\©\©\0>^0)^P i©\0\0\0\©\®\0\0\®\ .
'^
^ {Suggestions.)
No.
1.
J6
^
^
Mein Gang {Noodle Soup)
Fo Yong Dan (Eggs Fo Yong)
^ Chop Sooy
{Any
Cum
Style) •«!>
Quats
Salted
Almonds
Beank (Chinese Caket)
Tea
^
^T^ '^©\©\©\©\©\0\0^0^
0\©\©\©\©\0\©\0)^P>^ \0\0\®^0\0\©\(^C^^ '^
0\©\0\0\©\0\0\©
¥ ^J
»
i
A—^
—
12
nv©\©\©\0\©\©\©\0\© ®\©\©\©\©\©\©\©\©\ \©\©\©\©\©\©\0\©\©j ®\©\©\©\©\©\©\©\©\^
'^
(Suggestions.)
No.
2.
^S % Gai Mein Gang (Chicken Noodle Soup)
}^
Har Yook Dan (Eggs Fo Yong
with Shrimps)
Mo Goo
Chop Sooy (Chop Sooy with Mushrooms)
Boo Loo (Pineapple Preserved)
Hong Geung (Crystallized Ginger)
Salted
Almonds
Tea
o^
^r^ W^ \©\©\©\©\©\©\©\©\© ©\©\©\©\©\©\©\©\©\
':\©\©\©\®\©\©\0\©\© ^©\©\©\©\©\©\©\©\©\i
m
t5-
«
t^
^
/.?
I\©\©\©\©\©\©\©>;©\0^
©\©\0\©\©\©\©>v®\©\ \©\©\©\©\®\©)^©\©^©
^©\©\©\©\©\©\®\©\ »\v
^^
'^
{Suggestions.)
No.
3.
^ Yan Wor Gang {Bird's Nest
'^
Sub
9^
Soup)
Gum
Chop Sooy {Chop Sooy with Chicken)
Chow Mein {Fried Noodles)
Sar Lee
f
{Pears Preserved)
Mar Hong Beank {Chinese Salted
Candy and Cakes)
Ahnonds
Tea
^^ ^
^Q 81?^ •B"
©\®-
.©\©\©\©\©\© ^^®^®X®^®S®^^ ,®\0\®\®\®\0\i
m ^
»
^
*'»-
^
^
1^
Simple Menus
(Suggestions.)
No.
1.
Yet Gai Mein (Noodle Soup, Plain)
Duck Chop '^
Sooy,
Mixed Fruits
in
Bowl Rice
Syrup
Nuts
Tea
No.
Eggs Fo Yong
2.
with Shrimp
Yook
Chicken Chop Sooy with White
Mushrooms
Bowl Rice Preserved Canton Ginger
Rice Cakes
Tea
12^
A^V
'
'J
iZ'^
^ dimple Mlenu»
mm^^M No.
3.
Fried Rice, Canton Style
Ching
Moy (Plums Preserved)
h
Salted
Almonds
»
Tea
No.
Ham
4.
and Eggs, Canton Style
Boo Loo (Preserved Pineapple)
Almonds Tea
•^^ '^
pflA-
fe>
t^^ dimple ^enu»
No.
5.
Fried Rice with Chicken
Cum
»
Quats
Salted
Almonds
Tea
^
^
r*.