Chinese Cookery in the Home Kitchen Being Recipes for the Preparation of the Most Popular Chinese Dishes at Home

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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.

t9

"¥^

}

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M

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.

^

FC

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*

^ ^^

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^

7.C

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

^^ «?

Serve with rice

tea.

A^

+

./

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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.

oy

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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.

^ ^«i.

»

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oy.

y

i

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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w^.

^ 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.

^m

—

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(

¥

A—^—

^

^

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.

— ^ ^—

n 8-?

»

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t^

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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.

FC

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A—

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.

'X^^

t?

^^

*

^h

'^

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f^lh

\

^^ 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,

wk:

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»

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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.

m ^

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1

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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.

^—e# A

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FC

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M

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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

^

A^ r^^T^

^^

t?

^

^

^

414

^

/ff/

^h-

Bird's Ne»t '^

3^

^oup

1^

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k^.

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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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*

}

wk

4

^

^ -y

/^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^

•^i*

/> /

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

//3

N^l^

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^^

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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.

3t&.

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1/7

a4K^

DecoratiOD^ for a

ChiDe»e LuncbeoD

»

ATATATA^ATATA

:i^

t^

^

i>

*

?'*.

^

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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r*.

— ^

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*.