,illustration ,chinese ,cook ,book ,in ,plain ,english ,by ,,vernon ,,galster ,recipes for ,,chop ,,suey ,,eggs ,,fo ,,young ,,war ,,mein ,,yet ,,ca ,,mein ,,chow ,,mein ,,birds ,,nest ,,soup ,,etc4 ,,price1 #a4jj ,,copyright #aiag ,,by ,,vernon ,,galster ,,copyright ,,notice ,the contents of this book are fully protected by the copyright laws of the ,united ,states1 as enacted in the past few years4 ,anyone reprinting these recipes1 or causing them to be reprinted1 or using them after being reprinted1 unless by special permission of the publisher1 will be prosecuted to the fullest extent4 ,,vernon ,,galster1 ,,publisher ,,morris1 ,,illinois ,is ,this ,book for ,you8 ,to the person who is a thousand miles from a ,chinese ,restaurant4 ,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 science1 to treat their friends1 and themselves1 to some of these remarkably delicious1 fascinating1 toothsome dishes4 ,to the man1 out in the woods1 in camp1 on shipboard1 at the club1 who feels that the connecting link to unalloyed happiness would be a good big dish of ,chop ,suey4 ,to the persons who are fond of ,chinese dishes1 but unable to eat them with the same relish in a ,chinese ,restaurant as they could at home4 ,to the woman who hears hubby talk about the dandy feed he had at the ,chinese ,restaurant1 and who would welcome the chance to be able to treat him with the surprise of his life4 ,to these people ,i open the door to the secrets of ,chinese cookery1 giving them the methods herein used by the greatest ,chinese ,chefs in the world4 ,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 ,,way4 ,to these people ,i respectfully dedicate this little book1 with the hope that now and then my efforts may be appreciated by the fellow in the woods1 or the lady who loves to cook 7and eat ,chop ,suey47 ,,vernon ,,galster1 ,morris1 ,ills4 ,,imported ,,chinese ,,supplies ,the ,chinese flavoring sauces and vegetables called for in these recipes can be purchased from the publisher of this book4 ,an illustrated catalogue containing prices and descriptions of the various imported ingredients will be sent ,,free for the asking4 ,,index ,page ,american ,chop ,suey 7,plain7 #c ,american ,chop ,suey 7,extra ,fine7 #c ,american ,chop ,suey 7,fine ,cut7 #c ,birds ,nest ,soup #g ,chinese ,chop ,suey 7,plain7 #b ,chinese ,chop ,suey 7,extra ,fine7 #c ,chinese ,chop ,suey 7,fine ,cut7 #c ,chinese ,chop ,suey 7,white ,m'hr'm7 #c ,chinese ,chop ,suey 7,with ,lamb7 #c ,chinese ,chop ,suey 7,with ,veal7 #c ,chinese ,chop ,suey 7,with ,beef7 #c ,chicken ,chop ,suey 7,plain7 #d ,chicken ,chop ,suey 7,fine ,cut7 #d ,chicken ,chop ,suey 7,mushroom7 #d ,chinese ,cured ,pork #d ,chow ,mein 7,plain7 #g ,chow ,mein 7,with ,chicken7 #g ,chow ,mein 7,with ,mushrooms7 #g ,dinner of ,china #h ,eggs ,fo ,young 7,plain7 #e ,eggs ,fo ,young 7,with ,shrimp7 #e ,eggs ,fo ,young 7,with ,lobster7 #e ,eggs ,fo ,young 7,with ,chicken7 #e ,rice 7,cooked ,chinese ,style7 #b ,war ,mein 7,plain7 #f ,war ,mein 7,with ,chicken7 #f ,war ,mein 7,white ,mushroom7 #f ,yet ,ca ,mein 7,plain7 #e ,,chinese ,,chop ,,suey ,for ,two ,portions 7,prepare all of these ingredients before starting to cook the ,suey7 #a ,,pound ,,lean ,,pork 7,sliced size and thickness of half dollar47 #a ,,cup ,,spanish ,,onions 7,sliced thin47 #a ,,cup ,,celery 7,sliced thin crosswise4 ,remove leaves47 #a ,,cup ,,chinese ,,mushrooms 7,soak in water until soft4 ,remove stems1 slice47 #e ,,chinese ,,water ,,chestnuts 7,pare and slice thin47 #a ,,tablespoonful ,,chinese ,,salty ,,sauce4 #a ,,tablespoonful ,,chinese ,,sweet ,,sauce4 #c ,,drops ,,sesamun ,,oil4 #a ,,teaspoonful ,,cornstarch 7,dissolved in a little water47 ,cook in an iron kettle on a very high flame4 ,fry the pork until half done1 using about a tablespoonful of lard1 meat fryings or peanut oil4 ,add the onions and fry a few minutes longer2 then add the celery1 mushrooms1 ,chinese water chestnuts and salty sauce together4 ,cover with tight fitting lid and allow to cook in its own juices for about #h to #aj minutes4 ,stir occasionally1 adding water or soup stock 7hot7 if necessary to prevent burning4 ,then turn flame low and stir in thoroughly the ,chinese sweet sauce1 sesamun oil and corn starch1 and it is ready to serve4 ,serve on oblong chop suey dish1 and with it serve rice 7cooked ,chinese style7 and ,chinese tea4 ,,rice 7,cooked ,chinese ,style7 ,wash a half pound of good quality head rice 7,jap style rice will not cook properly in this manner7 and cover with water4 ,the depth of the water above the rice should be exactly the same depth as the rice4 ,boil fast1 stir frequently until all of the water is absorbed by the rice1 then cover with tight fitting lid and set on low flame 7with asbestos pad between7 for #cj minutes1 and leave without stirring4 ,,note--,careful attention should be directed to the size of the flame which is used during the #cj minutes4 ,understand that you are to have as much heat as the rice will stand1 without stirring1 at the same time without burning it4 ,,chinese ,,chop ,,suey ,extra ,fine ,made the same as ,chinese ,chop ,suey1 but omit the cupful of ,spanish onions and use a half cupful of the bamboo shoot instead4 ,cut the bamboo shoot very thin and small4 ,,chinese ,,chop ,,suey ,fine ,cut ,make the same as ,extra ,fine ,chop ,suey but cut all of the ingredients smaller and thinner4 ,,chinese ,,chop ,,suey ,with ,white ,mushrooms ,make the same as ,extra ,fine ,chop ,suey1 but use a half canful of the ,french ,mushrooms 7small size are best7 instead of the ,chinese ,mushrooms4 ,,lamb1 ,,veal ,,and ,,tenderloin ,,of ,,beef ,,chop ,,suey ,follow out the directions given for making ,extra ,fine ,chop ,suey1 but use the meat you desire instead of pork4 ,,american ,,chop ,,suey ,plain ,made with the same ingredients as ,chinese ,chop ,suey1 but use very little of each of the ,chinese sauces and very little of cornstarch4 ,use a cupful of chicken or beef stock in the cooking of this1 adding it when the vegetables are added4 ,on account of the gravy in this ,chop ,suey1 it is served in soup bowls4 ,there is a special sized bowl used for serving this4 ,,american ,,chop ,,suey ,extra ,fine ,make the same as plain ,american ,chop ,suey1 but omit the onions and use bamboo shoots 7cut thin7 instead4 ,,american ,,chop ,,suey ,fine ,cut ,make the same as ,extra ,fine ,american ,chop ,suey but cut all ingredients smaller and thinner4 ,,chicken ,,chop ,,suey ,for ,two ,portions #a ,,pound ,,cooked ,,chicken 7,sliced thin1 cut small47 #a ,,cup ,,celery 7,sliced thin crosswise4 ,remove leaves47 #a ,,cup ,,chinese ,,mushrooms 7,soak in water until soft4 ,remove stems47 #g ,,chinese ,,water ,,chestnuts 7,pare and slice thin47 #a ,,cupful ,,bamboo ,,shoot 7,cut thin and small47 #a ,,tablespoonful ,,chinese ,,salty ,,sauce4 #a ,,tablespoonful ,,chinese ,,sweet ,,sauce4 #c ,,drops ,,sesamun ,,oil4 #a ,,teaspoonful ,,cornstarch 7,dissolved in a little water47 ,cook in round bottomed iron kettle1 or any deep porcelain kettle will do1 and use a high flame4 ,place the celery1 mushrooms1 water chestnuts1 bamboo shoot and a cupful of chicken or beef stock in kettle1 cover tightly1 and allow to cook for about #h minutes4 ,stir occasionally4 ,then add the chicken to this and allow to cook #d minutes longer4 ,now turn flame low and stir in the ,chinese salty and sweet sauces1 sesamun oil and cornstarch4 ,serve with bowl of rice 7cooked ,chinese style1 see page two71 ,chinese tea and a few ,li ,chee nuts4 ,,chicken ,,chop ,,suey ,fine ,cut or ,white ,mushroom ,fine ,cut is made as above1 but cut all ingredients smaller and very thin4 ,white ,mushroom ,chop ,suey is made same as above1 but omit the ,chinese mushrooms and use a half canful of the ,french mushrooms instead4 ,,chinese ,,cured ,,pork ,cut strips of pork inch thick 7shoulder or butts7 and trim off all fat4 ,place in pan and cover with cupful of ,chinese salty sauce diluted with #b cupfuls of water4 ,let simmer slowly until the fluid has nearly cooked away1 or until done4 ,turn the meat frequently4 ,pork prepared by this method is used as a garnish for ,yet ,ca ,mein1 and is the important ingredient for ,eggs ,fo ,young4 ,,eggs ,,fo ,,young ,for ,two ,portions ,,pound ,,chinese ,,cured ,,pork 7,cut into fine shreds47 7,see page #d for recipe for curing pork47 ,,cup ,,bamboo ,,shoot 7,cut into fine1 long shreds47 #d ,,chinese ,,water ,,chesnuts 7,pared and cut into fine shreds47 ,,cup ,,celery 7,cut into fine1 long shreds47 #a ,,stem ,,of ,,green ,,onion ,,top 7,cut small47 #f ,,eggs4 #a ,,teaspoonful ,,chinese ,,salty ,,sauce4 ,mix all of the above into a batter 7don't stir too much7 and fry into six oval omelets or cakes on a low flame4 ,when done1 make a gravy by putting into the lard in which the cakes were fried in1 a cupful of water1 a half teaspoonful of ,chinese sweet sauce and a teaspoonful of cornstarch4 ,to serve1 place #c cakes for each portion on a flat chop suey dish and cover with the gravy4 ,serve with bowl of rice 7cooked ,chinese style7 and ,chinese tea4 ,,eggs ,,fo ,,young ,with ,shrimp1 ,lobster or ,chicken ,substitute the same quantity of cooked shrimp1 lobster or chicken meat for the ,chinese cured pork and proceed the same as plain ,eggs ,fo ,young4 ,,yet ,,ca ,,mein 7,noodle ,soup7 ,for ,two ,bowls ,,pound ,,noodles 7,fresh noodles are best4 ,dry noodles can be used47 #d ,,slices ,,of ,,chinese ,,cured ,,pork 7,size and thickness of a dollar47 #d ,,slices ,,boiled ,,chicken4 #a ,,hard ,,boiled ,,egg4 7,cut in two47 #b ,,teaspoonfuls ,,chinese ,,salty ,,sauce4 #b ,,cups ,,chicken ,,or ,,beef ,,stock 7,hot47 ,boil the noodles in not less than a gallon of water1 to which you have added a pinch of salt1 until done4 ,then drain in colander1 and put half in each bowl1 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 sauce4 ,garnish by placing the half hard boiled egg in center1 and the two pieces of each of the cured pork and chicken near edge4 ,serve with ,chinese tea4 ,,war ,,mein 7,extra ,fine ,noodle ,soup7 ,for ,two ,portions #a ,,pound ,,noodles 7,fresh made noodles are best47 #b ,,cups ,,chicken ,,or ,,beef ,,stock 7,hot47 #b ,,teaspoonfuls ,,chinese ,,salty ,,sauce4 ,,pound ,,lean ,,pork 7,cut in fine shreds47 ,,cup ,,celery 7,cut in fine shreds47 ,,cup ,,chinese ,,mushrooms 7,cut in fine shreds47 #c ,,chinese ,,water ,,chestnuts 7,pare and cut small and thin47 ,,cup ,,bamboo ,,shoot 7,cut in fine shreds47 ,,cup ,,chicken ,,or ,,beef ,,stock4 #a ,,teaspoonful ,,chinese ,,salty ,,sauce4 #a ,,green ,,onion ,,stem 7,cut small47 #a ,,drop ,,sesamun ,,oil4 ,,teaspoonful ,,cornstarch 7,dissolve in a little water47 ,boil the noodles in not less than a gallon of water to which has been added a pinch of salt1 until done4 ,requires about #bj minutes4 ,then drain in collander and put half the noodles in each bowl1 in which you have already poured a cupful each of the hot chicken or beef stock and the teaspoonful each of the salty sauce4 ,make the ,chop ,suey while the noodles are boiling as follows3 ,fry the pork until half done1 using a teaspoonful of lard or meat fryings4 ,then add the celery1 mushrooms1 water chestnuts1 bamboo shoot1 salty sauce1 cupful stock and stew on a high flame 7use tight fitting lid7 for about ten minutes4 ,then stir in the sesamun oil and cornstarch4 ,cover the noodles with a layer of this ,chop ,suey and garnish it with the shredded green onion stem4 ,,war ,,mein ,with ,chicken ,make same as above but use chicken meat 7cooked7 instead of the pork4 ,,war ,,mein ,with ,white ,mushrooms ,make the same as ,war ,mein but use about a half canful of the ,french mushrooms instead of the ,chinese4 ,,chow ,,mein 7,fried ,noodles ,covered with ,chop ,suey7 ,for ,two ,portions #a ,,pound ,,noodles 7,must be freshly made4 ,shake apart47 #a ,,egg 7,scrambled and cut in fine shreds47 ,,pound ,,lean ,,pork 7,cut in fine shreds47 ,,cup ,,celery 7,cut in fine shreds47 ,,cup ,,chinese ,,mushrooms 7,cut in fine shreds47 #e ,,chinese ,,water ,,chestnuts 7,pare and cut small and thin47 ,,cup ,,bamboo ,,shoot 7,cut in fine shreds47 ,,cup ,,chicken ,,or ,,beef ,,stock4 #a ,,teaspoonful ,,chinese ,,salty ,,sauce4 #a ,,drop ,,sesamun ,,oil4 #a ,,teaspoonful ,,cornstarch4 7,dissolve in a little water47 ,after shaking the noodles well apart1 drop them in hot lard at least #c inches in depth1 the same you would in ,french frying potatoes4 ,fry about #d minutes and turn the noodles over4 ,when done to an orange color1 drain and place on a large platter and cover with the ,chop ,suey1 made as follows3 ,fry the pork until half done1 using a tablespoonful of lard or meat fryings4 ,then add the celery1 mushrooms1 water chestnuts1 bamboo shoot1 salty sauce1 cup stock and stew on a high flame 7use tight fitting lid7 for about #aj minutes4 ,then stir in the cornstarch and sesamun oil4 ,cover the fried noodles evenly with this ,chop ,suey and garnish by covering the entire food with the shreds of fried egg4 ,serve with ,chinese tea and ,li ,chee nuts4 ,,chow ,,mein ,,yeb ,,gum ,with ,chicken and ,white ,mushrooms ,made the same as ,chow ,mein 7plain7 but substitute ,french mushrooms for the ,chinese1 and chicken meat for the pork4 ,,birds ,,nest ,,soup ,for ,two ,bowls #b ,,ounces ,,birds ,,nest 7,soak in water over night47 #d ,,cupfuls ,,heavy ,,chicken ,,stock4 #a ,,cupful ,,white ,,meat ,,of ,,cooked ,,chicken 7,cut in fine shreds47 #b ,,teaspoonsful ,,chinese ,,salty ,,sauce4 ,drain the birds nest in collander and remove the feathers that might be found and wash in two or three changes of water4 ,boil #cj minutes in the chicken stock 7after having strained it and removed all fat47 ,add the ,chinese salty sauce and chicken meat and serve in soup bowls2 and with it serve rice and ,chinese tea4 ,instructions for ,serving a ,dinner in ,complete ,chinese ,style ,called 8,dinner of ,china0 7,for ,four ,plates7 ,,gai ,,gung ,,main 7,chicken ,soup with ,noodles7 ,,fo ,,young ,,don 7,eggs in ,fo ,young ,style7 ,,tong ,,yun ,,chop ,,suey 7,chinese ,chop ,suey7 ,,li ,,chee 7,li ,chee ,nuts7 ,,canton ,,or ,,oolong ,,char ,,yet ,,woo 7,pot of ,canton or ,oolong ,tea7 ,,chicken ,,soup ,,with ,,noodles4 ,follow out the recipe for making ,yet ,ca ,mein1 but omit the garnish entirely4 ,see page #e for recipe for ,yet ,ca ,mein4 ,,eggs ,,in ,,fo ,,young ,,style4 ,see page #e for recipe for ,eggs ,fo ,young4 ,fry #h cakes from the amount of batter and serve two for each portion4 ,serve on the oblong flat ,chop ,suey dishes4 ,,chinese ,,chop ,,suey4 ,see page #b for instructions for cooking4 ,serve this course with a bowl of rice cooked ,chinese style4 ,use the oblong ,chop ,suey dishes for serving4 ,,li ,,chee ,,nuts4 ,this desert is served on any small fancy dish4 ,,canton ,,or ,,oolong ,,tea4 ,in steeping ,chinese tea1 allow it to steep considerably longer than ordinary tea1 in fact1 bringing it to a boil will not impair the flavor4 ,a pot of this tea should be served with the first course4 ,the small ,chinese tea cups are used and individual ,chinese tea pots 7red earthenware7 are the correct thing4 ,,free ,,advice ,should you require any further information pertaining to the cooking of these foods2 or should the results you secure not be absolutely satisfactory to you1 you are requested to write the author of this book1 who invites your correspondence on any matter of this kind1 and will gladly help you to remedy your difficulty by giving you ,,free ,,advice4 ---------------------------------------- -------------------------------- ,,transcriber',s ,,notes ,typos fixed2 non-standard spelling and dialect retained4