,recipes ,from 8,,the ,,only ,,place ,,in ,,peking0 ,the ,nellie ,wong ,tea ,shop ,peking ,china ,additional copies of this book for your friends may be had from my little store ,twelve ,hundred ,twenty ,six ,amsterdam ,avenue1 or from my printer ,the ,american ,rehabilitation ,committee1 ,inc41 ,twenty ,eight ,east ,twenty ,first ,street1 ,new ,york ,city1 ,new ,york4 ,illustration3 ,nellie ,c4 ,wong ,copyright1 ,nineteen ,hundred ,twenty ,seven1 by ,nellie ,c4 ,wong ,,explanatory ,,notes ,soy bean sauce and ginger are universally used in ,china for seasoning4 ,soy bean sauce in many instances takes the place of salt4 ,mushrooms1 water chestnuts and bamboo shoots are the distinctive vegetables used in many of the ,chinese dishes4 ,all of these supplies may be obtained in ,new ,york ,city at the ,chinese ,grocery1 ,quong ,yuen ,shing and ,company1 ,thirty-,two ,mott ,street1 ,chinatown2 ,the ,cathay ,tea ,garden1 ,one hundred ,sixty-,four ,east ,eighty-,sixth ,street2 ,yoeng's ,restaurant1 ,broadway and ,forty-,eighth ,street or the ,college ,inn1 ,broadway near ,one hundred ,twenty-,fourth ,street4 ,peanut oil1 or lard are used in ,china for frying and cooking4 ,where the recipes call for 8vegetable oil or lard0 any shortening or drippings may be used1 including ,crisco1 ,best ,foods ,shortening ,mazola and ,wesson ,oil4 ,the ingredients noted in each recipe are enough to serve six portions4 ,,contents ,,tea #a ,,egg-,,flowers ,,soup #b ,,chinese ,,rice #c ,,left ,,over ,,rice #c ,,shrimp ,,straws #d ,,shrimps ,,and ,,toast #e ,,shrimps ,,and ,,mushrooms #f ,,fried ,,shrimps #g ,,shrimp ,,cakes #h ,,sweet ,,and ,,sour ,,fish #i ,,fish ,,balls #aj ,,pineapple ,,fish #aa ,,pei ,,yu #ab ,,broiled ,,pork #ac ,,bean ,,sprouts ,,and ,,pork #ad ,,bean ,,sprouts #ae ,,spring ,,rolls #af ,,cabbage ,,rolls #ag ,,meat ,,custard #ah ,,corn ,,and ,,white ,,meat ,,of ,,chicken #ai ,,walnut ,,chicken #bj ,,stuffed ,,mushrooms #ba ,,wang ,,shih #bb ,,string ,,beans #bc ,,almond ,,chow ,,mein #bd ,,sweet ,,potato ,,balls #be ,,precious ,,pudding #bf ,,sauce #bg ,,tea #a teaspoon of tea leaves #f cups of boiling water ,scald out a crockery teapot4 ,while it is warm put into it a teaspoonful of tea leaves4 ,pour on fresh boiling water4 ,steep from three to five minutes before serving4 ,,egg-,,flowers ,,soup #a quart chicken broth cup finely chopped water chestnuts #b eggs pepper and salt ,pour half cupful of finely chopped water chestnuts into a quart of boiling chicken broth4 ,cook for about five minutes4 ,beat up two eggs1 yolks and whites together4 ,pour egg into chicken broth and stir well and slowly until it forms small flowers4 ,add pepper and salt to taste4 ,,chinese ,,rice ,the proper way to cook rice is to wash the rice clean1 add water1 measuring one inch above the rice surface4 ,let it come to a boil1 then turn the gas low1 let the rice simmer until it is cooked dry4 ,do not open the lid during cooking4 ,when the rice is correctly cooked1 every grain stands by itself4 ,,left ,,over ,,rice ,chop up some left-over meat1 or ham or bacon1 and an onion4 ,brown all together in a frying pan1 with a little oil or fat4 ,add rice1 fry all together again until rice and meat become brown4 ,this ,recipe ,awarded ,first ,prize ,the ,women's ,exposition of ,industrial ,arts1 ,new ,york ,city ,nineteen ,hundred ,twenty-,seven ,,shrimp ,,straws #a lb4 fresh shelled shrimps #a lb4 white bread whites of #c eggs onion teaspoon salt teaspoon pepper small piece fresh ginger ,place shelled shrimps1 onion and ginger in a chopper and chop very fine2 remove from chopper into a large bowl1 add the whites of three eggs1 salt and pepper1 then beat the ingredients until stiff4 ,now spread the mixture upon thinly sliced bread4 ,cut into strips about an inch wide and four inches long4 ,sprinkle browned bread crumbs upon the shrimp strips4 ,place in boiling deep vegetable oil or lard2 as soon as the bread turns golden brown1 remove straws from fat and place upon a piece of paper to drain off the oil4 ,shrimp straws should always be served hot and fresh4 ,,shrimps ,,and ,,toast #a lb4 small fresh shrimps1 shelled lb4 thinly sliced toast lb4 water chestnuts #a small piece of ginger pepper1 salt and soy bean sauce ,toast sliced bread1 butter and cut into small cubes4 ,fry shrimps in a red hot frying pan1 use very little vegetable oil or lard to grease the pan2 as soon as shrimps turn red remove from the pan4 ,fry water chestnuts1 which have been boiled a little1 and cut into cubes4 ,add shrimps and a little finely chopped ginger1 season to taste with pepper1 salt and soy bean sauce4 ,now add the cubes of toast to the cooked shrimps and stir well before serving4 ,,shrimps ,,and ,,mushrooms #a lb4 fresh shelled shrimps #a lb4 fresh mushrooms lb4 bamboo shoots1 sliced thin ,cornstarch small piece ginger1 pepper1 salt and soy bean sauce ,fry shrimps in a red hot frying pan1 which has been greased with a little vegetable oil or lard1 until shrimps turn red4 ,place in a hot pan1 which has been greased with vegetable oil or bacon fat1 finely chopped ginger1 mushrooms and bamboo shoots2 fry until tender4 ,remove the cooked mushrooms and use drippings with cornstarch to make a medium gravy1 season with pepper1 salt1 and soy bean sauce4 ,add shrimps1 cooked mushrooms and bamboo shoots4 ,,fried ,,shrimps #a lb4 shelled fresh shrimps #c eggs cup flour teaspoon salt teaspoon pepper #b teaspoons soy bean sauce ,beat up the three eggs1 whites and yolks together1 add flour1 pepper1 salt and soy bean sauce to season1 lastly add the shrimps to the mixture4 ,dip out one shrimp at a time with a tablespoon1 drop into a pan of deep boiling vegetable oil or lard2 as soon as it turns brown take out of the fat and place on a piece of paper to drain4 ,they are then ready to serve4 ,,shrimp ,,cakes #f eggs cup cooked shrimps1 sliced fine cup onion1 sliced fine cup mushrooms1 sliced fine teaspoon salt teaspoon pepper #c teaspoons soy bean sauce ,beat six eggs1 whites and yolks together1 add the sliced onion and mushrooms1 season to taste4 ,put a tablespoonful of the mixture into a red hot frying pan which has been greased over with vegetable oil or lard4 ,shrimp cakes are fried just the same as pancakes4 ,serve hot4 ,,sweet ,,and ,,sour ,,fish #a large fish1 well cleaned #a cup pickled onions1 cucumbers1 sliced thin #b large fresh onions1 sliced fine #a cup cider vinegar #a piece fresh ginger #b bell peppers1 red and green #b tablespoons sugar cornstarch ,slice the fresh onions and peppers1 soak three hours in hot cider vinegar which has been boiled with a little salt and sugar4 ,after rubbing the fish with salt and black pepper1 fry it in deep cooking oil or lard until fish skin is crisp and brown4 ,when cooked enough remove from the deep fat and place on a large platter4 ,drain the onions and peppers4 ,use the same vinegar1 pouring it into a frying pan which has been greased2 let vinegar come to a boil1 add sugar1 salt1 pepper1 and ,chinese soy bean sauce to taste4 ,then take up the ingredients spread them nicely over the fried fish1 now add the pickled mixtures to the seasoned vinegar and let them come to a boil4 ,dip up the pickled vegetables and spread evenly on top of the fish4 ,make a medium gravy with a little cornstarch1 using the same vinegar in which the pickled vegetables were cooked4 ,pour that rich gravy over whole fish and serve hot4 ,,fish ,,balls #a lb4 white fish meat #b ounces of pork fat #a piece ginger #a small onion #a teaspoon salt teaspoon pepper #c teaspoons soy bean sauce ,remove bones and skin from fish and chop fish1 ginger and onion in a meat chopper until very fine4 ,take out and put into a large bowl4 ,beat whites of two eggs1 add fish mixture1 beat the entire mixture until light4 ,shape the ingredients into balls1 with a spoon and knife1 drop the balls in deep red hot fat2 when brown remove from fat1 place the balls on a paper to drain off the oil4 ,serve hot4 ,,pineapple ,,fish #a lb4 white fish can sliced pineapple #d green peppers lb4 bamboo shoots cup white vinegar #b teaspoons brown sugar small piece of ginger soy bean sauce cornstarch ,wash fish clean and dry with a towel4 ,slice it cross-wise4 ,dice the pineapple4 ,cut up the peppers and bamboo shoots into small pieces and fry in a red hot pan and add ginger4 ,add a quarter cup full of white vinegar1 brown sugar1 pepper and salt and soy bean sauce to taste4 ,add the fish to the mixture1 stir well until cooked tender4 ,lastly add the diced pineapple1 thicken the gravy with a little cornstarch4 ,serve hot4 ,,pei ,,yu#a #a lb4 fresh white fish #d large green peppers #d onions lb4 mushrooms lb4 water chestnuts lb4 bamboo shoots #a small piece of ginger #a dessertspoon of cornstarch ,wash fish 7such as flounder or halibut7 and dry it with a towel4 ,slice cross-wise4 ,cut onions1 green peppers1 water chestnuts1 mushrooms and bamboo shoots into pieces4 ,grease a hot frying pan and fry all the sliced vegetables together in the pan until tender4 ,then add sliced fish4 ,stir the whole well1 adding soy bean sauce1 salt and pepper to taste4 ,thicken gravy with a little cornstarch4 #a 7,white ,fish7 ,,broiled ,,pork #a lb4 lean raw pork #f tablespoons black soy bean sauce #b tablespoons sugar #b tablespoons salt #a teaspoon pepper ,cut meat into strips about two inches thick4 ,soak meat in mixture made of soy bean sauce1 sugar1 pepper and salt4 ,string the strips of meat on a wire1 broil over a glowing charcoal fire4 ,if charcoal fire is not convenient1 place strips of meat in a pan and broil under a gas flame slowly1 until meat is well done and golden brown4 ,serve hot4 ,,bean ,,sprouts ,,and ,,pork #a lb4 bean sprouts lb4 pork1 sliced thin #a small piece of ginger1 chopped fine #d teaspoons soy bean sauce pepper and salt ,fry sliced pork with ginger in a red hot pan1 with a little oil1 then add the soy bean sauce to the meat4 ,cook the pork until golden brown and add the bean sprouts4 ,cook sprouts slightly1 not more than three minutes1 season to taste and serve hot4 ,,bean ,,sprouts #a lb4 bean sprouts #a small piece of ginger salt and pepper1 soy bean sauce ,wash bean sprouts clean4 ,chop the ginger very fine4 ,fry sprouts and ginger together in a hot frying pan which has been greased with lard or vegetable oil4 ,cook for five minutes1 season with salt1 pepper and soy bean sauce4 ,,spring ,,rolls #d large thin membranes from the fat of lard #a cup of cold ham1 sliced fine cup mushrooms1 sliced fine cup onions or celery1 sliced fine cup bamboo shoots1 sliced fine #d teaspoons soy bean sauce #a teaspoon salt teaspoon pepper ,fry onions1 bamboo shoots1 mushrooms and ham in a frying pan with a little vegetable oil or lard1 season the mixture with pepper and a dash of soy bean sauce4 ,remove ingredients from pan4 ,spread the mixtures evenly on each of the lard membranes4 ,roll them up as you would jelly rolls4 ,be sure to roll the mixtures together tightly4 ,drop each roll into the deep hot fat4 ,as soon as a roll turns brown and crisp1 remove it from the fat and drain off the oil on a piece of paper4 ,the spring rolls should always be sliced slantwise and served hot4 ,,cabbage ,,rolls lb4 meat chopped fine #b red peppers #a onion #a head of white cabbage #d teaspoons soy bean sauce pepper and salt ,place meat1 onion and peppers in a meat grinder and grind the mixture fine4 ,season to taste4 ,remove each leaf from the cabbage and wash and dry thoroughly4 ,take two tablespoons of the meat mixture and place on the cabbage leaf1 shape it lengthwise and roll tight4 ,do the same thing with each leaf until all the meat mixture is used4 ,place the cabbage rolls in a steamer and steam for half an hour1 or until well done4 ,serve while hot4 ,,meat ,,custard #h eggs cup water cup cooked meat1 chopped fine #a small square of butter #a small piece of ginger #b teaspoons soy bean sauce pepper and salt ,beat the eggs1 add one-third cup of water1 meat and ginger chopped fine4 ,beat all the ingredients well and add seasoning to taste4 ,pour the mixture into a large sized bowl or a deep platter4 ,bake the meat custard over a pan of water in a moderate oven as you would any egg custard4 ,bake until well done and serve hot4 ,,corn ,,and ,,white ,,meat ,,of ,,chicken #a can sweet corn #a cup strong chicken soup cup fine white meat of chicken cup cooked ham1 chopped fine salt and pepper ,cook the corn and white meat of chicken just to a boil1 then add soup1 stir the ingredients well1 bring all to a boil and add seasoning4 ,pour the cooked mixture into a deep vegetable dish1 sprinkle with fine chopped ham and serve hot4 ,,walnut ,,chicken #a young chicken lb4 walnut or almond meats lb4 water chestnuts #aj large sized black mushrooms ,fry nut meats in oven until slightly brown or crisp4 ,remove meat of chicken from bones and cut into small cubes and fry in hot pan with a little fat4 ,soak mushrooms in warm water and cut into cubes4 ,blanch and cut water chestnuts into cubes1 then fry mushrooms and chestnuts in same manner as chicken4 ,add mushrooms and chestnuts to chicken1 with a small piece of ginger chopped fine and a dash of soy bean sauce1 pepper and salt to taste4 ,to this mixture add the browned nut meats stirring the whole thing well4 ,serve hot4 ,,stuffed ,,mushrooms #a lb4 mushrooms lb4 chopped pork lb4 chopped shrimps #c egg whites small piece ginger pepper and salt soy bean sauce ,beat up the egg whites1 add meat1 shrimps1 ginger1 7chopped fine7 and seasoning4 ,beat the ingredients well4 ,drop one dessert spoon of batter evenly on each mushroom4 ,place mushrooms on a large platter and steam mushrooms and meat mixture until well done4 ,serve hot4 ,,wang ,,shih#b #h nice large tomatoes #d eggs #a teaspoon sugar ,remove the skins 7and seeds too1 if you have great patience7 from the tomatoes and put in a granite pan4 ,cook until water is evaporated4 ,add sugar1 pepper and salt1 and eggs well beaten and slightly cooked4 ,add soy bean sauce and serve hot4 #b 7,tomato and ,eggs74 ,,string ,,beans #a lb4 string beans lb4 chopped meat #b teaspoons black soy bean sauce salt and pepper ,remove strings from beans1 break up into one and one-half inch lengths4 ,wash clean4 ,put just enough water to cover4 ,bring it to a boil and pour off the water4 ,fry the chopped meat in red hot pan1 previously greased with fat4 ,add cooked beans to the meat4 ,cook mixture until meat and beans are tender4 ,,almond ,,chow ,,mein #a lb4 noodles lb4 mushrooms lb4 bamboo shoots lb4 water chestnuts cup thinly sliced chicken meat cup thinly sliced cooked ham #b fried eggs cup roasted almonds ,drop the raw noodles into a pot of boiling water4 ,add a little salt and boil for five minutes4 ,drain and let cold water run over it4 ,dry for half an hour or until thoroughly dry4 ,drop into deep fat as you would doughnuts4 ,take out quickly and drain off the fat on brown paper4 ,take a clean frying pan1 grease it and fry the mushrooms1 bamboo shoots1 and water chestnuts until they are cooked tender4 ,season them with salt1 pepper1 soy bean sauce and ginger to taste4 ,remove vegetables from pan and fry noodles in the same grease4 ,take a large platter1 make a layer of noodles1 a layer of vegetables and a layer of chicken and ham4 ,beat up two eggs and fry in greased pan4 ,slice very fine and spread on top of chicken and ham4 ,sprinkle on the almonds and trim with parsley if desired4 7,chinese noodles may be obtained at ,thirty-two ,mott ,street1 ,chinatown1 ,new ,york ,city47 ,,sweet ,,potato ,,balls lb4 cocoanut grated fine #a cup chopped almonds #b teaspoons butter #a cup sugar lb4 mashed sweet potato #a lb4 ,chinese rice flour ,mix shredded cocoanut and chopped nuts with sugar and butter2 steam until butter melts4 ,make the mashed sweet potatoes and rice flour into a paste4 ,roll out thin on board and cut in small circles4 ,fill with cocoanut filling and shape into small balls4 ,fry in deep fat until golden brown and drain on brown paper4 ,,precious ,,pudding #a cups rice cup barley cup candied lotus seeds cup almonds cup seedless raisins cup fresh peanuts cup large candied cherries #h strips of citron sliced very thin #a cups sugar ,cook rice and barley together in about one quart of water4 ,take a very large deep bowl or mold that has plenty of surface2 arrange the eight precious fruits and nuts in some kind of pretty design at the bottom of the bowl4 ,now pour the rice and barley1 which have been drained1 into the bowl1 and steam for at least an hour1 until well cooked4 ,turn out with design on top and serve with sauce4 ,,sauce #a cups sugar cup water1 seasoned with lemon ,cook sugar and water until a thread spins and add lemon juice to taste4 ,transcriber's ,notes3 ,italics are shown thus3 sloping4 ,variations in spelling and hyphenation are retained4 ,perceived typographical errors have been changed4