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* A Project Gutenberg Canada Ebook * This ebook is made available at no cost and with very few restrictions. These restrictions apply only if (1) you make a change in the ebook (other than alteration for different display devices), or (2) you are making commercial use of the ebook. If either of these conditions applies, please check gutenberg.ca/links/licence.html before proceeding. This work is in the Canadian public domain, but may be under copyright in some countries. If you live outside Canada, check your country's copyright laws. IF THE BOOK IS UNDER COPYRIGHT IN YOUR COUNTRY, DO NOT DOWNLOAD OR REDISTRIBUTE THIS FILE. Title: Chinese-Japanese Cook Book Author: Bosse, Sara [née Eaton] (1868-1940) Author: Watanna, Onoto [Reeve, Winnifred Eaton: née Eaton, Winnifred] (1875-1954) Date of first publication: 1914 [U.S. copyright date] Edition used as base for this ebook: Chicago and New York: Rand McNally. Undated, but presumably the first edition of 1914. Date first posted: 24 May 2009 Date last updated: 24 May 2009 Project Gutenberg Canada ebook #322 This ebook was produced by: Therese Wright & the Online Distributed Proofreading Team at http://www.pgdpcanada.net This file was produced from images generously made available by the Digital & Multimedia Center, Michigan State University Libraries Chinese-Japanese COOK-BOOK [Illustration: SARA BOSSE ONOTO WATANNA]

CHINESE-JAPANESE COOK BOOK

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CHINESE-JAPANESE COOK BOOK
BY SARA BOSSE AND ONOTO WATANNA
[Illustration] RAND McNALLY & COMPANY CHICAGO NEW YORK Copyright, 1914, by RAND, McNALLY & COMPANY THE RAND-McNALLY PRESS CHICAGO CONTENTS Preface 1 PART I CHINESE RECIPES PAGE Rules for Cooking 9 Soups 12 Gravy 19 Fish 20 Poultry and Game 27 Meats 36 Chop Sueys 41 Chow Mains 47 Fried Rice 51 Omelettes 54 Vegetables 57 Cakes 64 PART II JAPANESE RECIPES Soups 71 Fish 75 Poultry and Game 79

BY SARA BOSSE AND ONOTO WATANNA Omelettes and Custards 87 Vegetables and Relishes 93 Cakes, Candies, Sweetmeats 104 Bean Sprouts and Beverages 109 List of Chinese and Japanese Groceries 111 Index 113 PREFACE

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Chinese cooking in recent years has become very popular in America, and certain Japanese dishes are also in high favor. The restaurants are no longer merely the resort of curious idlers, intent upon studying types peculiar to Chinatown, for the Chinese restaurants have pushed their way out of Chinatown and are now found in all parts of the large cities of America. In New York they rub elbows with and challenge competition with the finest eating palaces. Their patronage to-day is of the very best, and many of their dishes are justly famous. There is no reason why these same dishes should not be cooked and served in any American home. When it is known how simple and clean are the ingredients used to make up these Oriental dishes, the Westerner will cease to feel that natural repugnance which assails one when about to taste a strange dish of a new and strange land. Bread, butter, and potatoes are never used by the Chinese or Japanese. Tea is drunk plain, with neither cream nor sugar, but great care should be used in its brewing. Rice is indispensable, and should be cooked in that peculiarly delectable fashion of which the Oriental peoples alone are past masters. The secret of the solid, flaky, almost dry, yet thoroughly cooked rice lies in the fact that it is never boiled more than thirty minutes, is covered twenty minutes, never stirred nor disturbed, and set to dry on back of range when cooked, covered with a cloth. Mushy, wet, slimy, overcooked rice is unknown to the Chinese and Japanese. Sweetened rice, as in rice pudding and similar dishes, is unknown. Rice takes the place of such staples as bread and potatoes. Syou, sometimes called Soye, is similar to Worcestershire and similar European sauces. In fact, the latter are all said to be adaptations of the original Chinese syou, and most of these European sauces contain syou in their makeup. It lends a flavor to any meat dish, and is greatly esteemed by the Oriental peoples. In China, with the exception of rice, bonbons, and so on, food is served in one large dish or bowl, out of which all eat, using the chopsticks. Considerable etiquette governs the manner of picking desired morsels from the main bowls. In high-caste or mandarin families a servant has his place at the foot of the table, but he stands throughout the meal. It is his duty to serve at the table the portions from the main dishes to each individual, and to do what the host generally does for the comfort of those at table. The other servants waiting on table take their orders from him, and he is really there as a sort of proxy for the host. In Japan, individual meals are brought in on separate trays to each person. All sit cross-legged upon the floor before their trays. The Japanese consider it gross and vulgar to put food in quantity upon the plate. The portions are very small, the largest being about the size of an egg. There is a striving for daintiness and simplicity. For this book only such Chinese and Japanese dishes have been selected as would appeal to the Western palate, and which can be prepared with the kitchen utensils of Western civilization. Many dishes prepared by the Chinese cooks in this country are only modifications of their native dishes. Recipes for the same dish,

Delicious dishes can be obtained only from the use of the purest and best quality of ingredients. 4 The authors advise any one who intends to cook "Chinese" to go to some Chinese restaurant and taste the various dishes he desires to cook. with the fractions thereof. so far as the authors know. but should be rinsed in cold or lukewarm water and. and its eyes prominent. and himself head cook to Gow Gai. A good cook needs to be as well a discriminating purchaser. and were given as an especial expression of respect by a near relative of the famous family of Chinese cooks. All cloths and dish towels should be boiled and rinsed thoroughly. They are all genuine. if necessary. are handy and sanitary.--if necessary. and it is often possible to guess of what the dish is composed. in fifty different waters. mutton. first of the hands. PART I CHINESE RECIPES RULES FOR COOKING GENERAL The first and the most important rule for Chinese cooking is cleanliness. singed over a hot flame and scraped with a sharp knife. and third of the food. The combinations here given are those which experience has proved most easily prepared and most palatable. Glass measures recording pints and quarts of liquid and ounces and pounds of solids (like sugar). All cooks can tell how the taste of a strange dish reveals to him many things. that is) have been handed down from Vo Ling. A good cook always should know what a dish tastes like before he tries to cook it. Meat should not be washed. To determine whether a fish is fresh. vary considerably. Never use soap to wash saucepans. When dropped into a bowl or pan containing cold water. All vegetables and fruit should be washed in cold water. a worthy descendant of a long line of noted Chinese cooks. The recipes included in this book (the Chinese ones. eggs that are absolutely fresh will immediately sink to the bottom and rest there. for the spices and relishes used in Chinese kitchens are exceedingly hot and pronounced in flavor. No cookbooks. second of the utensils. have ever been published in China. Recipes descend like heirlooms from one generation of cooks to another. To make rich stock for soup use only a quart of water to every pound of veal. eggs which are not perfectly fresh will stand on end or rise a little. TO BOIL RICE . watch that its flesh is firm and thick. Use washing soda or sand. its scales glistening.BY SARA BOSSE AND ONOTO WATANNA obtained from different parts of China. or beef bone. one time highest mandarin of Shanghai. Care must be taken to measure accurately the ingredients of recipes.

if Chinese tea is used. Wash the chicken feet and skin them. but on no account must it be allowed to boil. Have the soup stock boiling hot. also the feet of chickens and the giblets. and boil slowly half an hour--no more. On no account stir. then add the vermicelli and boil fifteen minutes more. Strain tea from leaves. Set on back of range. While the stock is boiling. Cover all the above with cold water and let it boil from five to eight hours slowly. one dozen lotus seeds. while preparing the soup. with liver and gizzard. and put in cold water to soak. one small onion. three stalks of celery. six water chestnuts. three stalks of celery. one quarter pound of dried mushrooms. Boil the noodles until tender--about ten minutes. Salt is not added until it is served. replenished as soon as empty throughout the meal. Let it stand for two or three minutes. one quarter pound of minced ham. and one tablespoonful of syou. Let all boil twenty minutes. The ham should be shredded. Cover tight. and serve pure. one teaspoonful of syou (Chinese sauce). the water is as clear as for drinking. into three pints of cold water. Clean a fresh young chicken of about two and one half pounds. pepper and salt. SOUP STOCK Save all beef. and set away to cool. covered with a clean cloth or napkin. and boil for five minutes more. and boil for two hours. MO KU GAI T'ONG (Spring Chicken Soup with Mushrooms) Two and one half pounds of chicken. Cut up very fine one quarter . With the Chinese it takes the place of bread or potatoes. Drain liquor from bones. YAT KO MAIN One quart of soup stock. add them to the soup. until ready to serve. Rinse the pot with boiling water before putting in the tea. until. put the bones. one quarter pound of vermicelli. Rice should not be disturbed till it is taken up. by first scalding in boiling water. one tablespoonful of syou. one tablespoonful of syou. Wash the rice thoroughly in many waters. finely cooked Chinese rice. one quarter pound of noodles. with salt to taste. one onion. and cut in small pieces. Just before serving sprinkle it on top. SOUPS YEA FOO MAIN One quart of soup stock. Boil ten minutes. To one cupful of rice add one and a quarter cupfuls of cold water. one eighth clove of garlic. Then wash thoroughly in cold water all the above vegetables. that is the secret of the dry. Pour on the tea leaves. See more about tea on page 109. adding water if it boils away. The water should just come to a boil--no more. and the taste of the individual.BY SARA BOSSE AND ONOTO WATANNA 5 Use an iron pot. one teaspoonful of salt. Add to the soup one tablespoonful of syou. Serve with hard-boiled eggs cut in quarters. in fact. Cut off all the flesh. and the salt and pepper. Then remove from the hot water. When cold it will be a thick jelly. one quarter pound of mushrooms. chopped fine. one stalk of celery. one and one half teaspoonfuls of salt. Rice should be served in individual bowls. one and one quarter teaspoonfuls of salt. Remove noodles from the cold water. veal. prepare the following: Cut up the chicken meat into small pieces. and is used as the foundation for various soups and gravies. TEA The quantity of tea used depends on the quality. and chicken bones and clean pieces of meat. one quarter pound of lean pork. To one quart of good soup stock add one onion and one stalk of celery.

stirring the soup as it drops. Pour off the liquor from the bones. use this gravy if the mixture is too dry. and a little sugar. and added to the soup stock. Wash and soak in lukewarm water one quarter pound of dried mushrooms. and a cupful of the cold stock is added to it. Remove at once. and strain. Whip up the three eggs in a little cold water. Add the seaweed. one stalk of celery. Have ready three chicken giblets. one can of seaweed. Strain. Boil for half an hour. No meat or stock is used for this soup. salt. It is also found in Java. GRAVY Use pork fat cut up and fried crisp. bit of garlic. It is one of the most delicious of Chinese foods. To make this soup. and cut in small pieces) except the mushrooms and celery. one quarter pound of cooked breast of chicken. Meanwhile the cooked chicken meat is well pounded. and drop slowly into the boiling soup. then drained and put into cold water. Boil for fifteen minutes. two small onions. the latter having previously been finely crumbled. Then rub smooth one tablespoonful of Quong Sang Chong (water-chestnut flour) or rice flour in cold water. then add the mushrooms and celery. Peel and cut a dozen lotus seeds or water chestnuts. three eggs.BY SARA BOSSE AND ONOTO WATANNA 6 pound of lean pork. then add to the soup and stir until it thickens slightly. the esculent swallow and the white-backed swallow. one pint of chicken stock. Add all of above vegetables (which have been previously washed in cold water. the bird's nest is first boiled an hour. one and one half teaspoonfuls of Quong Sang Chong (water chestnut flour). Before serving. GAI GRUN YUNG WAA (Bird's-nest Soup) One half pound of bird's nest. two tablespoonfuls of syou. one half pound of white mushrooms. SEAWEED SOUP Two yolks of hard-boiled eggs. salted water. chopped very fine. one dozen water chestnuts. pepper. Cut up liver and gizzard fine and return to stock. stir in two tablespoonfuls of syou. GRAVY WITH ONIONS . with one teaspoonful of salt and one tablespoonful of syou. Now the chicken meat is added. In preparing chop sueys and similar dishes. build their nests. with which certain Chinese birds. Boil all together for one hour. Next the bird's nest is taken from the cold water and well drained. and serve. one boiled egg. one quarter pound of bean sprouts. and also one onion. and salt to taste. and boil all together for half an hour. one quarter pound of minced ham. BÄK TOY GUN (Chinese Soup of White Vegetables) Two tablespoonfuls of syou. with the two tablespoonfuls of syou in it. so as not to be in large or hard pieces. and esteemed and praised not alone by the Chinese but by all travelers in the Orient. the minced ham is sprinkled on top. three chicken giblets. Chop three stalks of celery very fine. Serve with a small piece of seaweed on top that has been soaking in spiced vinegar. Pull off all the stalks. Have ready three pints of boiling. and stir it slowly into the boiling fat until it thickens and browns. Add syou. a species of seaweed. Bird's nest is a gelatinous substance. then crumble in the yolks of two hard-boiled eggs. The soup is taken off the fire as it begins to boil again after the last addition. and it will form into fanciful shapes. Boil one can of seaweed until it is like thin jelly. Rub smooth one and a half teaspoonfuls of Quong Sang Chong in a little cold water. one teaspoonful of salt. and also the egg. Add all the ingredients. having first boiled them one hour in a quart of water.

Thicken with cornstarch or Quong Sang Chong. Slip off pan without breaking. one can of preserved pineapple. salt. and a little sugar. Rub well with salt. one tablespoonful of chopped lobster meat. and then lay in the peppers. Use small frying pan and put into it a tablespoonful of peanut oil. To a cup and a half of water add one tablespoonful of salt. and serve with rice. two and one half tablespoonfuls of vinegar. dry dish. pepper. four red peppers. Let this simmer slowly for fifteen minutes longer. Cover tight.BY SARA BOSSE AND ONOTO WATANNA Place two tablespoonfuls of chicken fat or pork fat in pan. Clean a sea bass of about two pounds. or have several small frying pans and cook all at once. Any white fish can be used that is large enough to slice. one pint of vinegar. Quickly pour in the other half of beaten eggs. and when it is very hot add a finely chopped onion and fry a golden brown. LOBSTER OMELETTE One teaspoonful of peanut oil. one pint of water. and let it simmer gently for twenty minutes. Wash the fish. Mix together one pint of vinegar and one pint of water. Use for addition to the various dishes. and cook slowly for five minutes. rice. Dish up the fish. COLD PICKLED FISH Two pounds of fish. pour it over the fish. then wipe dry and lay it in an earthen dish. and when boiling. PINEAPPLE FISH Two pounds of fish. serving one omelette on top of another in a hot water-heated platter. Have ready the cooked lobster. place on another hot. This dish is very good served with bamboo shoots. and add one tablespoonful of syou and one can of preserved pineapple. salt and pepper. and set in a fish pan. Heat it. Boil until it thickens. Take out all the insides. cover fish well over. Now beat two eggs with a tablespoonful of cold water. and serve with rice. stirring constantly to prevent burning. taking out the seeds. rich gravy. Do not boil. one tablespoonful of Quong Sang Chong (water-chestnut flour). and leave on range for one hour. two eggs. Mix well. Pour over it water almost boiling. taking care to keep the fish whole. one teaspoonful of sugar. then pour over it the sauce. Cover well with boiling water. YEU (Fish Cakes) . Sprinkle the salt and sugar over the fish. then slowly pour boiling water. Then drain off all vinegar and water. Now slowly stir in one tablespoonful of flour until brown (taking care not to burn). Pour half in the pan. Then put it into a medium deep dish large enough to fit the fish. 7 Clean a haddock or codfish of about two pounds and take out the bones. Put a lid on dish. one and one half tablespoonfuls of sugar. one tablespoonful of salt. but keep it hot. and two and one half tablespoonfuls of vinegar. and make two or three more omelettes in exactly the same way. Now prepare the following sauce: Rub smooth one tablespoonful of Quong Sang Chong. broken into small pieces. one tablespoonful of cold water. Drain off all the water. and put away for two hours. until you have a smooth. or any kind of vegetable. one and one half cupfuls of water. FISH TEN SUNE GUNE (Sweet and Sour Fish) Two pounds of sea bass. Cut up four red peppers. stirring all the time. one tablespoonful of syou.

Serve on a hot platter. Have ready a pound of cooked shrimps. enough to make a thin paste. and dust with rice powder. cut into cakes. and cover with cold water. and with the mushroom and shrimp side up. Then pound the fish to a powder. Serve with a brown gravy prepared as follows: Boil the giblets until tender. Add a tablespoonful of syou. Remove the cakes from the oil. sweet lard. two cupfuls of rice flour. Soak the shrimps in cold water for half an hour. one and one half teaspoonfuls of salt. one tablespoonful of rice flour. Mix well all together. Simmer for five minutes.BY SARA BOSSE AND ONOTO WATANNA Two eggs. Thicken with a teaspoonful of cornstarch or rice flour. one tablespoonful of rice flour. two tablespoonfuls of sweet lard. one tablespoonful of syou. or white fish may be used instead. Clean a young spring chicken. which have been first washed and cut small. which has previously been cooked and flaked. a dash of cayenne pepper. a dash of cayenne pepper. Beat five eggs and throw in the pan. Serve with rice. two cupfuls of dried and powdered rice flour. Mix the rice flour with cold water to a smooth paste. one half onion. Slip omelette off pan without breaking. and when hot throw in the mushrooms. chopped fine. then chop very fine and return to the liquor in which they were boiled. one and one half pounds of boiled shrimps. but do not stir or shake the pan. stirring until it thickens. one cupful of mushrooms. one and one half teaspoonfuls of curry powder. one quarter pound of almonds. Serve hot. and cut it into small pieces. and pour over the chicken. and stir it in. add the cayenne pepper and syou. Roll very thin. Fry to a golden brown in hot. CURRY SHRIMPS One onion. SHRIMP OMELETTE One half cup of shrimp meat. one and one half tablespoonfuls of syou. two tablespoonfuls of sweet lard. and stir until it thickens. and drain on paper in a slow oven until cakes are dry and crisp. drain. DRIED SHRIMP STEW Two cupfuls of dried shrimp. and mix one cup of the fish with a quarter pound of blanched almonds. Put the sweet lard in the pan. one teaspoonful of salt. POULTRY AND GAME FRIED CHICKEN (Chinese Style) Two and one half pounds of chicken. flaked. one cupful of boiling water. and cook for five minutes. one teaspoonful of salt. a teaspoonful of salt. Cook for two minutes more. one cupful of fish meat. Add a tablespoonful of syou and half an onion chopped fine. two tablespoonfuls of peanut oil. boil for ten minutes. one teaspoonful of corn starch or Quong Sang Chong. and boil slowly about one hour. one onion. taking care not to burn. five eggs. and half a teaspoonful of salt. Beat the whites of two eggs with a little cold water. then add the shrimp meat. save very gently. one teaspoonful of salt. and remove all bones and skin. a cupful of boiling water. Cook for five minutes. or folded in two. one tablespoonful of olive oil. and bake in a hot oven in hot peanut oil for twenty minutes. Fry to a light brown in one tablespoonful of pure olive oil. 8 Take any dried fish. salt and pepper. Mix one and one half teaspoonfuls of curry powder with a little cold water to make a smooth paste. and serve with rice. with . one tablespoonful of syou. also pounded.

two tablespoonfuls of syou. and melt the tablespoonful of chicken fat and pour it over the squab. ROAST SQUAB One plump squab. garnished with crumbled hard-boiled yolks of eggs. a tablespoonful of Chinese small almonds. and one quarter pound of water chestnuts. dry well. with a clean. one tablespoonful of parsley. one quarter small onion. one teaspoonful of salt. and serve with rice. also the wings. one teaspoonful of salt. hard-boiled. Dip each piece of squab in dry flour. two chicken livers. grated fine. stir in a teaspoonful of cornstarch until brown. one quarter pound of mushrooms. and fill the squab. Singe off all hair and feathers. Cook until it is crisp. Wipe. Drain off all fat. basting and turning frequently. one quarter pound of pork fat. Wash in cold water. Make the gravy. two tablespoonfuls of syou. and when it is hot. Lay in a bowl. one quarter pound of mushrooms. one quarter pound of pork. a tablespoonful of almonds which have been blanched and chopped fine. peeled and cut small. Stuff it with the following: A dozen mushrooms. then pour into hot dish and place the squab on top. one quarter cup of barley. one quarter pound of water chestnuts. one teaspoonful of salt. damp cloth. one quarter clove of garlic. Clean and singe a plump squab. Mix together. by chopping fine two chicken livers and frying them in a teaspoonful of chicken fat. not too small. one teaspoonful of salt. Let the legs be separated from the body.BY SARA BOSSE AND ONOTO WATANNA rice. and cut the rest in four pieces. and sew or skew it up. and a quarter of a pound of white mushrooms. one and one half tablespoonfuls of syou. place the chicken livers (chopped very fine) in the fat. Mix together all of the above ingredients. cut small. Steam for three hours. two stalks of celery. and then prepare the following filling: Take one quarter pound of pork. and a . Now sew or skew tight. 9 Cut the squabs in pieces. two tablespoonfuls of syou. one dozen mushrooms. while preparing the following: Put one tablespoonful of olive oil in the pan. two tablespoonfuls of syou. one teaspoonful of cornstarch. one tablespoonful of Chinese almonds. one lemon peeling. chopped fine. After the duck has been well cleaned. DUCK WITH HERBS Three to four pound duck. Sprinkle the bottom with minced onion. one cup of stock. and the garlic. grated lemon peel. and toss in boiling olive or peanut oil. STEAMED DUCK Three and one half pound duck. Fry for ten minutes. one tablespoonful of mixed spices. Line a pan with small pieces of pork (fat). inside and out. cut down the breast. and a little minced onion. sliced thin. then thoroughly dry. one small onion. celery. Place in a hot oven and roast for half an hour. one quarter pound of white mushrooms. Now add two tablespoonfuls of syou. one tablespoonful of chicken fat. inside and out. Rub inside and out with salt. and rub it thoroughly with salt. Drain and singe the duck. adding half a tablespoonful of syou and a teaspoonful of salt. one dozen fresh mushrooms. and serve with the squab. olive or peanut oil. two chicken livers. one tablespoonful of Chinese almonds. Lay the duck in and cover with a tablespoonful of mixed spices. yolks of two eggs. cut small. blanched and chopped. and wipe dry. Boil one quarter pound of barley for ten minutes. fill the duck. add a small minced onion. meanwhile. When very brown. one onion. two tablespoonfuls of syou. SHU BOK AP (Fried Squab) Two squabs.

and serve hot with rice. and put in a pan with two tablespoonfuls of syou. two tablespoonfuls of sweet lard. one cupful of Chinese almonds. to this add a teaspoonful of onion juice and two tablespoonfuls of syou. SWEET AND PUNGENT CHICKEN Three and one half pound chicken. and fry brown. pour the gravy with the herbs around the duck. one half onion. two tablespoonfuls of syou. one tablespoonful of sweet lard. two tablespoonfuls of olive oil. and garnish with a border of nuts. two tablespoonfuls of sugar. Serve with rice.BY SARA BOSSE AND ONOTO WATANNA 10 cup of rich stock. peeled and stoned. one quart of lychee nuts. Take up. one can of preserved pineapple. one onion. fresh chicken and cut off all the flesh. and cover tight. Cover. Fry two tablespoonfuls of sweet lard a very light brown. basting often. and half a pound of small white mushrooms cut up small. Turn all in with the chicken and simmer half an hour. Prepare a brown gravy by chopping half an onion and frying it a light brown in sweet lard or chicken fat. two tablespoonfuls of syou. Cut into small pieces a fresh young chicken of about two pounds and rub well with salt. Cut the chicken into quarters. Simmer for half an hour very gently. one half small onion. one teaspoonful of onion juice. and thicken the gravy with cornstarch or rice flour. a dessert-spoonful of salt. Take a cupful of almonds or walnuts. . one tablespoonful of syou. two tablespoonfuls of syou. Cut up the duck in small pieces (not too small). one teaspoonful of salt. Serve with rice. and put away in a cool place for twenty-four hours. one quarter pound of white mushrooms. two teaspoonfuls of salt. Lay in a stone dish and over it pour (enough to cover well) a mixture of two cupfuls of boiling vinegar. one tablespoonful of syou. BOO LOO GAI (Pineapple Chicken) One young chicken. and two tablespoonfuls of sugar. with the minced onion. Wash the mushrooms and turn them in. Have ready a quart of lychee nuts. Set over the fire and simmer for two hours. blanched and chopped. Add a tablespoonful of syou and a can of preserved pineapple. and cut it in small tubes. and serve hot with rice. Clean and singe it. two cupfuls of vinegar. LYCHEE CHICKEN Two pound chicken. two stalks of celery. Add the chicken. and cook slowly for fifteen minutes. one tablespoonful of sweet lard. Fry to a golden brown in two tablespoonfuls of olive oil. Add these to the chicken. and cook slowly for twenty-six minutes. and fry. and remove all the bones. CHICKEN WITH MUSHROOMS One tablespoonful of sweet lard. Thicken with Quong Sang Chong. one dessert-spoonful of salt. Use only the breast of a young chicken. Take a young chicken of about three and one half pounds. Slice it. toss in the chopped parsley. Lastly. two pounds of chicken. Simmer for half an hour. Add two tablespoonfuls of syou. arrange on dish. put a tablespoonful of sweet lard in the pan. Do not let it burn. HOP HO GAI DIN (Fried Chicken with Almonds or Walnuts) Two and one half pound chicken. and cook all together for ten minutes. one pound of fresh mushrooms. Thicken the pineapple juice with a teaspoonful of Quong Sang Chong. Wash and singe a young.

and cook for ten minutes. two tablespoonfuls of beef suet. BEEF KIDNEY WITH CHINESE MUSHROOMS One beef kidney. six green peppers. and three tablespoonfuls of syou. and have it boiling hot. and fry the beef in it good and brown. two large onions. six green peppers. and soak for ten minutes. Chop up the suet and fry out all the fat. and add with a tablespoonful of syou. one and one quarter teaspoonfuls of salt. Cut up a young chicken. then cut in small pieces and fry in pork fat. Turn in with the beef. one half pound of suet. Wash a quarter of a pound of dried mushrooms in lukewarm water. Cut up two large onions and fry with the pork until all is brown. and cut into small pieces. Serve with rice. one onion. and cut in small pieces. PEPPER STEAK One and one half pounds of beef. one onion. Have the green peppers washed and the seeds removed. and boil very slowly for one hour. and good served with boiled rice. then add two tablespoonfuls of syou and . one small onion. Cut about a pound of fresh pork (not too fat) in tubes. and a tablespoonful of salt. dash of cayenne pepper. then add the salt and two tablespoonfuls of syou. Take the upper cut of the round of beef and cut into strips about two inches long. one and one half teaspoonfuls of salt. one teaspoonful of salt. one small onion. one teaspoonful of salt. cut in small pieces (strips about two inches long). six lotus seeds. Cut up the mushrooms and turn in. Cover tight.BY SARA BOSSE AND ONOTO WATANNA 11 Put the lard in the pan. Cook all slowly for fifteen minutes. Wash and cut up the mushrooms. Serve with rice. and add three tablespoonfuls of syou and some salt. FRIED BEEF WITH MUSHROOMS One pound of beef. two tablespoonfuls of syou. pull off the stalks. and cook to a golden brown. two tablespoonfuls of syou. two tablespoonfuls of syou. then add to the meat with two tablespoonfuls of syou. This is very tasty. then lay it in the fat. or rump steak. cut fine. one teaspoonful of salt. and remove all the bones. Fry for about two minutes. Mince the onion and add. three tablespoonfuls of syou. Cover. drain. Add this to the kidney. MEATS PORK WITH GREEN PEPPERS One and one half pounds of pork. Use the upper part of the round. adding boiling water if it dries. Cover tight. then add one onion. one onion chopped fine. and let simmer for ten minutes. CHINESE FRIED PORK WITH ONIONS One pound of pork. three tablespoonfuls of syou. one pound of mushrooms. Fry in the beef suet for about four minutes. Cut the pork in strips about two inches long and half an inch thick. and fry very hot. Add the onion and slice the lotus seeds. Soak the kidney for half an hour in cold water with a handful of salt. one quarter pound of dried mushrooms. and fry a light brown. Wash the peppers. remove the seeds. with one small chopped onion. two tablespoonfuls of chopped fat pork.

Cover tight. Put all in with the duck and fry ten minutes. Now add two pounds of bean sprouts. one half pound of beef. dash of cayenne pepper. cayenne. dash cayenne pepper. one half can of bamboo shoots. Cut in small pieces the breast of a young chicken of about one and one half pounds. two tablespoonfuls of syou. then put in the chicken and fry brown. Then garnish with chopped parsley. six water chestnuts. and let it soak through the rice thoroughly. one dozen lotus seeds. then place the rice in a platter and pour the above over it. three tablespoonfuls of syou. one teaspoonful of salt. two pounds of bean sprouts. and cook for ten minutes. one and one half teaspoonfuls of salt. cut in small pieces. and add a cupful of small white onions. one teaspoonful of salt. and serve. one and one half pounds of bean sprouts. Cover up tight. CHOP SUEYS EXTRA WHITE CHOP SUEY Breast of one and one half pound chicken. one half bunch of celery. one onion. and let simmer for twenty minutes while preparing the following: Wash and soak for ten minutes one cup of dried mushrooms. and half a can of bamboo shoots. half a bunch of celery. one cup of dried mushrooms. one tablespoonful of duck fat. all sliced. stirring to keep from burning. two pounds of bean sprouts. . and add with the syou. two white onions. Cover. dash of cayenne pepper. Carefully wash the duck and remove the bones. one bunch of celery. Fry all for ten minutes. a dozen water chestnuts. While this is boiling. Put a tablespoonful of chicken fat in a deep frying pan. Remove all lumps of fat. Boil one pound of rice for twenty minutes. one pound of cooked flesh of chicken. and half a can of bamboo shoots. one dozen lotus seeds. one and one quarter tablespoonfuls of syou. then add two pounds of bean sprouts and cook five minutes longer. two tablespoonfuls of syou. one tablespoonful of chicken fat. and fry. Then cut up two stalks of celery. and cook for another five minutes with two tablespoonfuls of syou and a dash of cayenne pepper.BY SARA BOSSE AND ONOTO WATANNA salt. GAR LU CHOP SUEY (With Chinese Dried Mushrooms) One half pound of pork. two stalks of celery. two white onions. and serve with rice. one half cup of small white onions. one pound of fresh white mushrooms. a dash of cayenne pepper. Have ready the following ingredients: One pound of fresh white mushrooms. Fry to a golden brown. Put a tablespoonful of pork fat in the pan. two teaspoonfuls of salt. Slice a dozen lotus seeds very thin. one can of bamboo shoots. and six water chestnuts. and put in the duck meat. one half bunch of celery. FRIED RICE WITH CHICKEN AND MUSHROOMS 12 One pound of rice. Add one and one half tablespoonfuls of syou. one onion. one half can of bamboo shoots. one quarter clove of garlic. Add all these to the chicken. one pound of fresh mushrooms. DUCK CHOP SUEY Three or three and one half pound duck. cut up a bunch of celery small. and when it is very hot turn in the chicken and fry for a few minutes. Serve with rice. cut small. and heat very hot. chopped. leaving only the clear oil. one dozen water chestnuts. Serve with rice. and salt. one onion. Then chop up about a tablespoonful of duck fat. and half a tablespoonful of salt. prepare the following: Take one pound of cooked chicken and cut it in small pieces. one tablespoonful of pork fat. pulling off all stalks and cutting small. then wipe dry and pound the meat until tender. Simmer for five minutes longer. and let it simmer for fifteen minutes. peeled and cut in slices.

BY SARA BOSSE AND ONOTO WATANNA Cut half a pound of pork (not too fat) into small pieces. one and one half pounds of veal. Cook for ten minutes. discarding the stalks. one half dozen water chestnuts. then remove and drain. Chop up two onions and half a bunch of celery into small pieces. and let it simmer slowly. CHOW MAINS MEAT CHOW MAIN One quarter pound noodles. one and one half tablespoonfuls of syou. pulling off the stalks. with the meat. one half pound of mushrooms. Take half a pound of chicken cut from the breast and half a pound of lean pork. three tablespoonfuls of syou. half a bunch of celery chopped small. and turn into the pan with three tablespoonfuls of syou and half a tablespoonful of salt. Garnish the top with threaded ham and the crumbled yolks of two hard-boiled eggs. half a pound of Chinese dried mushrooms. while preparing the following: Wash. one half pound of veal. stirring to keep it from burning. . Serve with rice. frying for five minutes. except the bean sprouts. Season with three tablespoonfuls of syou. and cut both into small pieces. soak them for ten minutes and pull off the stalks). three tablespoonfuls of sweet lard. two pounds of bean sprouts. Cut half a pound of pork in small pieces. Meanwhile take one pound of pork. when it is well melted. one onion. sliced fine. two tablespoonfuls of syou. chopped very fine. and fry a golden brown. CHOP SUEY (PLAIN) One and one half pounds of pork. Turn these in with the meat and cook all together for five minutes. slice thin a dozen water chestnuts and half a can of bamboo shoots. one quart peanut oil. Chop into small pieces half a bunch of celery. one half can of bamboo shoots. then add half a can of bamboo shoots and fry for five minutes longer. and cook for ten minutes. and a very small piece of garlic. Lastly. Heat three tablespoonfuls of sweet lard. and cook for five minutes. Put all these. one half bunch of celery. put the above meat in the fat and fry until brown. and fry to a nice golden brown. one quarter pound of ham. Have ready the following ingredients: One half pound of fresh or dried mushrooms which have been washed in lukewarm water (if dried mushrooms are used. dash of cayenne pepper. and cook all together for ten minutes. then the meat and vegetables. Fry for ten minutes. Add two tablespoonfuls of syou and half a tablespoonful of salt to this. add one and one half pounds of bean sprouts. Salt. cut it in small pieces. one half pound of dried mushrooms. one half tablespoonful of salt. one half pound of pork. one half teaspoonful of salt. and half a dozen water chestnuts. Place the noodles on a hot platter as a bottom layer. one half can of bamboo shoots. and cook until crisp. two onions. two pounds of bean sprouts. one half bunch of celery. and add a dash of cayenne. and salt. and wash and soak half a pound of Chinese dried mushrooms. a dash of cayenne pepper. also one onion. one dozen lotus seeds. and fry with the pork for five minutes. Cut up one onion. cut small. one half pound of lean pork. Wash all well and drain in colander. chopped fine. now add the bean sprouts. one dozen water chestnuts. one and one half teaspoonfuls of syou. two eggs. Serve with rice. Into a quart of peanut oil put a quarter of a pound of noodles. a dozen lotus seeds or water chestnuts peeled and cut into thin slices. Add the bean sprouts. half a bunch of celery. and fry for three minutes. Cut up half a pound of veal. GAI YUK CHEE YUK (Chicken and Pork Chop Suey) 13 One half pound of breast of chicken. and soak for ten minutes. Serve with rice. also half a can of bamboo shoots and two pounds of bean sprouts. Cut up the veal and add it. Chop up one onion. and cook all together for five minutes.

one tablespoonful of sweet lard. sliced thin. pinch of pepper. cooking until crisp.BY SARA BOSSE AND ONOTO WATANNA CHICKEN CHOW MAIN 14 Two eggs. and serve hot. the three water chestnuts. Then take the other half of the lobster meat. while preparing following: Put teaspoon of sweet lard into frying pan. chop up three stalks of celery very fine. one half pound of breast of chicken. crumbled. stirring and shaking the pan constantly for five minutes. two eggs. shaking and stirring constantly. pour them over the mixture. and fry brown. and fry for ten minutes. one quart of peanut oil. Fry until they are crisp. Fry all a light brown. and fry five minutes. five water chestnuts. two tablespoonfuls of syou. Now add two tablespoonfuls of syou and one teaspoonful of salt. one quarter pound of pork. Lay the noodles on a platter. three stalks of celery. Have the peanut oil boiling hot and toss in the noodles. three water chestnuts. three stalks of celery. one onion. and place the crisp noodles as a layer at the bottom of the dish. while preparing the following: Take four ounces of fine chopped pork and half a pound of chicken meat. Cook all for ten minutes. Take a hot platter. two tablespoonfuls of syou. one stalk of celery. The bamboo shoots are added last. Serve very hot. as a garnish. LOBSTER CHOW MAIN One pound of lobster meat. one teaspoonful of chopped parsley. one quart of peanut oil. Now turn in the rice. First boil the peanut oil and into it throw the noodles. Add one onion. which has previously been cooked. one half pound of noodles. four ounces of pork. one quarter pound of mushrooms. First wash the rice and boil for half an hour. Meanwhile beat up six eggs. also chopped. Mix all together with salt and cayenne and syou. sliced thin. one large onion. Add a layer of the shredded chicken breast. FRIED RICE WITH EGGS AND HERBS Six eggs. three water chestnuts. Fry one large onion a light brown in one and one half tablespoonfuls of pork fat. lastly the yolks of hard-boiled eggs. then add the onion. one onion. FRIED RICE WITH TOMATO SAUCE . one and one half teaspoonfuls of pork fat. then take two cups of rice that has boiled for twenty-five minutes. taking care not to brown. or alone. cut small. and all fried for ten minutes. then take them from the oil and drain. one half pound of rice. Serve hot. or use cold rice if you have any on hand. forming a layer at the bottom of the dish. three hard-boiled eggs. Cut up the pork very small. (Canned lobster will do as well. and fry all for ten minutes. and one stalk of celery. one onion. one stalk of celery. one teaspoonful of salt.) Cook for a few minutes. one can of bamboo shoots. two pounds of chopped chicken. This is very tasty. FRIED RICE FRIED RICE WITH HERBS Two cupfuls of boiled rice. and add five water chestnuts. one teaspoonful of salt. Salt and pepper. one half pound of fresh mushrooms. one half pound of noodles. shredded. one teaspoonful of salt. and water chestnuts. garnished with any meat or fish. and place the vegetables and gravy on top of the noodles. Garnish with shredded yolks of hard-boiled eggs. mushrooms. and when hot turn in half the lobster meat. chopped fine. and place a layer on top. very fat. and spread above ingredients on top. Remove and drain. dash cayenne pepper.

Fry all together for five minutes. Put in the onion. with a dessert-spoonful of syou. Cut up the pork and fry brown. and turn into pan. Fold one half over the other. Beat four eggs with one tablespoonful of syou. turn in pan. one quarter of an onion.BY SARA BOSSE AND ONOTO WATANNA 15 One teaspoonful of chopped parsley. then beat six eggs. one half dozen water chestnuts. one tablespoonful of ham fat. or half a can. Cut half a pound of fresh mushrooms very fine. one half pound of fresh mushrooms. five eggs. chopped fine. one half cup of minced ham. Beat four eggs well. Break five eggs in a bowl. one dessert-spoonful of syou. sweet lard fry quarter of an onion a light brown. Make eggs thread by beating them with a tablespoonful of water. and garnish with minced parsley and eggs. one tablespoonful of fat pork. and finally the beaten eggs. one onion. which has previously been cooked. then the tomatoes and salt and cayenne. This is very good with rice. and cook for five minutes. chopped fine. Serve very hot. one quarter teaspoonful of salt. one half a minced onion. Into a tablespoonful of hot. have ready half a minced onion and four sticks of celery. Let the whole cook for five minutes. and turn into the pan. chopped very fine. beat well. four sticks of celery. FOO YUNG DÄN (Chinese Omelette with Herbs) Four eggs. four eggs. Put in the frying pan four ounces of pork. without touching. dash of cayenne pepper or black pepper. Heat one tablespoonful of ham fat very hot. Turn the rice. but keep from burning by gently shaking the pan. but be careful to keep it from burning. VEGETABLES FRIED BEAN SPROUTS . Put half a tablespoonful of lard in frying pan and when it is very hot toss in one onion. slice thin half a dozen water chestnuts and half a small onion. one half of a small onion. two cupfuls of boiled rice. one teaspoonful of salt. MUSHROOM OMELETTE One tablespoonful of lard. dash of cayenne. one half teaspoonful of salt. and scramble. and fry to a golden brown. Serve at once. Cook for five minutes without touching. threaded. into the pan and fry all together for five minutes. CHINESE SCRAMBLED EGGS One half teaspoon of sweet lard. and fry until brown. Fry for five minutes. then keep stirring until it is done. four ounces of pork. one tablespoonful of syou. one onion. Chop up half a cupful of ham meat. with rice. OMELETTES FOO TAY DÄN (Chinese Ham and Eggs) Six eggs. four tomatoes. It should all be a light golden brown. Now add the herbs. or slip from pan into dish which is kept warm over a dish of hot water. Place on hot platter. and slip on the platter. Fold over. then pour through a sieve into boiling water and use as a garnish.

Cover tight. and is used by the poor Chinese as a substitute for fish. one cup of sugar. Boil slowly until the cucumbers become transparent. Place in bowl and over it pour two cupfuls of vinegar. and let simmer in their own juice until transparent. a quarter of a clove of garlic. half a teaspoonful of sugar. and into this putting the washed and peeled cucumbers. Add one tablespoonful of vinegar. Then drain thoroughly and pour over it two cupfuls of hot vinegar with dessert-spoonful of mixed spices and one cup of sugar. stirring to keep from burning. Drain off all water and serve with a sauce made of one tablespoonful of olive oil and one teaspoonful of vinegar. Cut one large egg plant in slices (not too thin). and boil slowly for ten minutes. one dessert-spoonful of mixed spices. rolling them about. chopped very fine. Now add to the pan three tablespoonfuls of syou. then cut in long. and slice in long thin strips. Delicious. two cups of vinegar. a dash of cayenne. and fry uncovered for five minutes. Cucumbers can also be cooked by placing one tablespoonful of oil or fat in a deep frying pan. and place in salted boiling water. EGG PLANT One large egg plant. and pepper. a dash of cayenne. BOILED AND DEVILED CUCUMBERS Peel the cucumbers. and toss the shoots into that. and serve. put into the hot fat. Must be eaten . and one teaspoonful of ginger. and let it lie in this for about half an hour. Let this all simmer for five minutes. wash endive. This is very good with rice. Now put in a tiny piece of washing soda. throw it into boiling water. then cut each slice in narrow strips until it looks like strands. Cover tight and put away for at least twenty-four hours. and pour over the egg plant a little vinegar mixed with water. CHINESE PICKLED YELLOW TURNIPS Cut the turnip in thin slices. take one tablespoonful of olive oil and heat it. Endive is also good cooked as follows: Place one tablespoonful of sweet lard in pan. slender strips. Then cover it up tight and let it simmer in its own juice for ten minutes. and let stand twenty-four hours before serving. Sprinkle with salt and pepper to taste and fry. FRIED CABBAGE Wash and dry the cabbage. and pour out the endive. Cover tight. and one clove of garlic. Then drain this off. Drain all water from a pound of bean sprouts. shaking the pan to keep cabbage from burning. and let simmer for fifteen minutes. then drain off the water. Have ready boiling peanut oil.BY SARA BOSSE AND ONOTO WATANNA 16 Into a hot iron pan put a quarter of a pound of fresh pork fat. and fry brown. and frying for five minutes. Soak for two hours in cold water with a handful of salt. and throw into a deep frying pan containing two tablespoonfuls of hot fat. Wipe the bamboo shoots dry. beaten well with a dash of cayenne and the yolks of two hard-boiled eggs. While boiling. salt. Wash the endive. two teaspoonfuls of salt. To the above quantity use enough turnip for the vinegar to cover evenly. FRIED BAMBOO SHOOTS Take one can of bamboo shoots and drain off all water. and fry it for five minutes. stirring for five minutes. ENDIVE Have water boiling hot and salted. a teaspoonful of salt. Cook until crisp.

Use no water. whipped smooth with a little olive oil and salt. They have a very delicate flavor. This should look like a water lily. pour the sauce over. two tablespoonfuls of syou. one half cupful of chopped almonds. and half a teaspoonful of sugar. with a quarter of a cupful of almond oil. meanwhile preparing the following sauce: Mix one teaspoonful of olive oil with one tablespoonful of Quong Sang Chong (water chestnut flour) until very smooth. Arrange the artichokes on a small platter with green lining. chopped very fine. and serve. Roll about quarter of an inch thick. and shake the pan while the peas roll about and turn a light brown. Toss a pint of yellow whole peas in the pan. but are also grown very successfully on Long Island by the Chinese farmers.BY SARA BOSSE AND ONOTO WATANNA hot. Lastly. CAKES ALMOND CAKES Two cupfuls of rice flour. and cooked the following way are very delicious. WATER CHESTNUT SALAD 17 Peel and wash these little nuts. Mix all until smooth. PUMPKIN AND YELLOW SEEDS Remove large seeds and spread them on paper. and cut in fanciful shapes. and let it just come to a boil. and if too stiff. two teaspoonfuls of syou. Moisten with two beaten eggs. two tablespoonfuls of chopped parsley. as the peas may pop. one teaspoonful of salt. and bake them for one hour in a moderate oven. and bake them until dry. which are about the size of an ordinary chestnut. These little vegetables are peculiar to China. Throw in the noodles and fry a golden brown. one teaspoonful of olive oil. add more egg. CHINESE FRIED PEAS (Used by Children as Salted Peanuts are Used in America) Put a teaspoonful of peanut oil in the frying pan. the yolks of two hard-boiled eggs crushed smooth. and drain off all fat by laying noodles on bit of paper. . Fill the center of each with the yolks of hard-boiled egg. and half a cupful of blanched almonds. yolks of two hard-boiled eggs. Place half an almond in the center of each cake. taking care to have one with a long handle. CHAR QUÄ (Chinese Artichokes) Six char quars. Remove from oil. then turn them into boiling salted water and boil about twenty minutes. as well as extremely attractive. or place a green leaf under each artichoke. Make a dressing of the following: To two tablespoonfuls of olive oil add the juice of one onion. then pour enough boiling water over it to make a thick cream. one tablespoonful of fine vinegar. FRIED NOODLES Have about two quarts of boiling peanut oil. one and one half cupfuls of powdered sugar. Sprinkle with salt. These cakes are certain to keep for a long time if they are placed in a tin box. one quarter cupful of almond oil. one tablespoonful of Quong Sang Chong. Mix thoroughly two cupfuls of rice flour. Slice very thin. First wash thoroughly in cold water. Chinese children make little cornucopia paper bags into which to put these peas and eat them like nuts. stirring in the chopped parsley gently. one and one half cupfuls of powdered sugar. two eggs. Add one teaspoonful of syou. then pour it over the water chestnuts. Sprinkle with chopped parsley.

quarter of a cupful of blanched chopped almonds. salt. add more flour. one quarter pound of white mushrooms. and half a teaspoonful of sugar. spices. and a teaspoonful of mixed spices. Filling: Two cups of lychee nuts. chopped. one quarter pound of aburage (oil-fried Tofu). To prepare the chicken. one quarter pound of dried mushrooms. one quarter cupful of mixed nuts. one medium-sized carrot. one cupful of chopped dates. then put bones in cold water and boil slowly for about two hours. one and one half cupfuls of sugar. Another filling: Quarter of a pound of beef fat. quarter of a cupful of crystallized limes. PART II JAPANESE RECIPES SOUPS SATSUMA SOUP One small chicken. and one teaspoonful of mixed spices. Beat the yolks of two eggs. Now pour in one cup of raw. Soup is always improved by standing over night. and sugar. and place another round of paste on top. then add the chicken meat. one half cupful syou sauce. If too moist. then roll about quarter of an inch thick and cut into rounds about the size of a small saucer.BY SARA BOSSE AND ONOTO WATANNA GUM LU (Golden Cakes) 18 One and one half cupfuls of rice flour. Take one and one half cupfuls of rice flour and a pinch of salt and into this work three teaspoonfuls of clarified goose fat. stoned and mashed to a pulp. then remove the outer flake. These tarts are a sort of dumpling. Work a heaping tablespoonful of clarified goose fat into two cups of rice flour. one quarter pound of miso paste (soy bean and rice cheese). Bake for fifty minutes in a moderate oven. and pour into small cake pans. It is better to make it the day before it is to be used. and bake slowly for two hours. Stir thoroughly for fifteen or twenty minutes. Strain. pepper. well oiled. Decorate with a yellow moon in the center. Add ice-cold water slowly to make a stiff paste. This makes about three pints of soup. one cupful of preserved pineapple. cut in small pieces. two white radishes. and use to fill tart. . one and one half cupfuls of sugar. one half pound of egg noodles.) Boil for one more hour. Cook all slowly for one hour. and add the well-chopped vegetables. one half dozen water chestnuts. dark honey. Mix thoroughly. Put in the filling. which will leave the tart snow white. Mix all well together. pinch of salt. Roll out. one half teaspoonful of mixed red-pepper spices. Press together at the edge. three teaspoonfuls of clarified goose fat. forming a rounded edge. cut in very small pieces. and soaked in lukewarm water for ten minutes previously. TORI SHIRU (Chicken Soup) Two pound chicken (not necessarily young). salt. each time brushing with egg. LAI YUT (Beautiful Moon Tarts) Two cupfuls of rice flour. two eggs. (The mushrooms should have been washed. one pint of satorius (elephant-ear plant). cut from candied orange peel or painted with fruit coloring. separate the meat from the bones. yolks of two eggs. brush with the whipped whites of eggs. Then chop very fine about quarter of a cup of minced nuts. one tablespoonful of clarified goose fat. one cupful of honey. and mix all together. and fold over several times. and brush all again with white of egg. The late Mikado took three or four sips of this soup for breakfast.

one quarter pound of fat pork. and spices. then throw it into the salted. Boil all for about three hours. salt. UWO SHIRU (Fish Soup) One and one half pounds of fish (any kind). then cut in shapes of flowers (chrysanthemums. and sprinkle with grated lemon or orange peel. covered tight. one cupful of syou sauce. let it simmer for half an hour. While it is boiling wash and cut up the vegetables. Cut radishes in long. Now make the egg noodles of flour and eggs and roll as thin as paper on a floured board. and leave spread out on the board to dry. Serve with boiled rice. and then in half-inch dice. Have ready all the vegetables. Clean the fish. salt. Strain into soup bowls. Boil up. delicate strips. two onions. and boil for one hour. add to the pork. Japanese cooking of fish greatly resembles that of the Chinese. one half cupful of cooking juice. haddock. strain. chopped ham. then add half a cupful of syou sauce and two tablespoonfuls of a fine vinegar.BY SARA BOSSE AND ONOTO WATANNA 19 Thoroughly clean and singe the chicken. Remove from the fire. Drain all soup from the bones and bring to a boil. one small carrot. three hard-boiled eggs. and is really a Japanized Chinese dish. chop up into small pieces. orange or lemon peel. two long. two tablespoonfuls of vinegar. Have the pork cut into small pieces. and put into the pot with the syou and cooking juice. salt. . one half teacupful of syou. Cut into half-inch dice. and. then strain off all water and add half a cupful of syou sauce and the same amount of cooking juice. lobster and shrimps are also good cooked this way. and cover with three quarts of cold water. one cupful of cooking juice sauce. Serve each bowl of soup with one large noodle flower on top. NOTE: This dish comes from Nagasaki. one half cupful of syou sauce. Boil for about five minutes. salt. pepper. then throw in the noodles and cook for ten minutes. Boil for a few minutes. mixed with a pint and a half of boiling water. FISH MUSHI KUJIRA (Boiled Whale or Bass) Two pounds of fish. such as cod. and serve with slices of hard-boiled eggs. boiling water. two tablespoonfuls of cooked. Serve with boiled rice. vinegar. and scald feet to peel off scabs or skin. Wash the radish and cut into thin pieces. adding boiling water if it cooks away. and spices. Cut giblets in small pieces and the chicken in about six pieces. Let it come to a boil. also the syou sauce. orange and lemon skin. Let all boil up. according to the age of the chicken. When it boils. one fresh radish. and leave for about fifteen minutes. Boil all for half an hour. sprinkled with chopped parsley and grated ham. even. Add vegetables. or bass. sugar. any fish of the milder variety can be used. TEMBANI OF MACKEREL (Fish Delicacy) One good-sized mackerel. pepper. cleaned and grated. and sprinkle over the fish. To make this soup. and one teaspoonful of sugar. Place on a hot platter. then add the fish and let it simmer for about twenty-five minutes. Sprinkle with salt. pepper. Stir all well together. then add the miso paste. and dash of cayenne pepper. then push to back of range. and fry a golden brown. and fry for a few minutes. and before serving add a tablespoonful of vinegar. after having removed it to a hot platter. large radishes. Take off all bones and slice the fish daintily in long slices. Grate the peels of half a lemon and half an orange. and remove all bones. one pound of miso paste (bean and rice paste). drop in the fish slices. the Japanese prefer). then wash the fish and take out all bones. and let stand for about half an hour. sprinkle with salt.

aburage (bean cheese paste) Tofu. Add the syou sauce. Cover. then put them away in cool place. Lay the fish in the pan. sprinkle with sanshi spice and pepper.BY SARA BOSSE AND ONOTO WATANNA ONIGARA YAKI (Broiled Lobster) One lobster. cover tight. and put away to pickle for two or three days in a cool place. Then sprinkle with chopped parsley. and immediately throw into cold water. and serve. toss into boiling goma-seed oil. and serve with rice. or. and garnish with slices of lemon sprinkled with chopped parsley. and boil very slowly for one hour. Dip the birds in olive oil. JAPANESE FISH BALLS Take any boiled fish. Have ready a deep iron pot and use peanut or goma-seed oil. Mix the miso paste with a little cold water. Cut in two pieces lengthwise. removing all fins. placed around the birds. if necessary. POULTRY AND GAME YAKI UDZURA (Broiled Quail or Pigeons) Quail (or pigeons). . and place each fish on a cake of about the length of the fish. being careful in turning not to break the fish. and fry a light brown in deep iron pan. or half of a bird. It is mashed and rolled into a thin cake. and serve very hot. Place in boiling. then in dry flour. Once again cover with syou sauce. salt and pepper. and fried in oil. Place each bird. SHIKA SHIRO (Pot-roasted Venison) Three pounds of venison steak. syou sauce. two tablespoonfuls of sugar. and toast over a red-hot fire. YAKI ZAKANA (Fried Fish) 20 For any small fish. and fry well on both sides until brown. Sprinkle with grated lemon peel. and dip each half in syou sauce. if it is a pigeon. very hot. and fry the Tofu cakes in oil. and fry a golden brown. Do not have too much oil in pan. Place upon gridiron. Add the venison meat. and one onion. two tablespoonfuls of sugar and the same amount of salt. cut up the pork in small strips. Wash the fish and scale it if necessary. Next day take half a pound of aburage. NOTE: Sanshi spice is made from the seeds that grow on the sanshi tree in Japan. Remove from the saucepan. mushrooms. and let simmer for one hour. very much like pancakes. cold. Roll in flour to balls the size of large marbles. sliced. on the fried Tofu. taking minute care not to blacken skin and fins. NOTE: Tofu is made from a mixture of syou bean and rice. one quarter pound of fresh pork (fat). and stir it until it thickens. Prepare the quail or pigeons the day before using by washing and singeing and rubbing with salt. and toast well both back and front. olive oil. if preferred. remove meat from the juices. When ready to cook. one onion. Rub well with salt. fry a light brown. one cupful of syou sauce. powdered sanshi spice. turning quickly until they are a crisp brown. taking care not to burn it. Place the meat in an earthenware bowl and cover with one cup of vinegar. olive oil. boiled to a paste. Wash the lobster carefully in cold water. Remove the platter. but only enough to prevent burning. one quarter pound of miso paste. and mix with rice. one cupful of vinegar. and have some white mushrooms which have been fried in oil. but do not crowd one on top of another. parsley. salted water. or two. Have ready oil-fried Tofu. one tablespoonful of mixed spices. Set in warm place to drain off the oil while toasting the birds.

then place on a hot platter. and truss. This is good served either with white-bean cakes or rice. decorated with slices of lemon or limes. Wash and singe the bird. Remove. one small lime or lemon. and the quarter cupful of mirin sauce. clean them. and cook until crisp. one tablespoonful of sugar. three cupfuls of mirin sauce. and the insides removed.BY SARA BOSSE AND ONOTO WATANNA FRIED SQUAB Take very small squabs. Add the spices also. mix two tablespoonfuls of kudzu starch in cold water. one pound of small Japanese almonds. and cut the body into small pieces. Toss in the hare. and fry. sugar. Have ready the fat pork cut in small pieces. then dry. Then add the mirin sauce. one and one half cupfuls of rice paste (comes prepared). Dissolve one teaspoonful of Kanton (Japanese gelatine) and mix with the gravy. HATO SHIRO (Stewed Pigeon) Two good-sized pigeons. one cupful of syou sauce. Cook for a half-hour longer. then place on hot platter and garnish with flower petals and water cress. then remove it from the liquid and cut in small pieces. quarter of a cup of cooking sauce. salt and pepper. taking care not to break the plums. with a plum placed on top of each slice. blanched and chopped very fine. salt. one tablespoonful of mixed spices. or sherry. and a quarter of a cupful of mirin sauce. a little salt. then drain off all liquid and have ready the almonds. Take a small hare or large rabbit that has been hanging for at least two days. and rub dry. pinch of the spices. one cupful of vinegar. one dozen water chestnuts. salt. also the bamboo shoots cut in thin strips. pour it over the pheasant. adding little by little the rest of the cooking sauce. Separate the legs and wings. Cut in quarters and put in a deep dish. one half cupful of cooking sauce. adding the syou sauce. three tablespoonfuls of sugar. and basting frequently. one cupful of syou sauce. Sweet and Sour) One good-sized rabbit or hare. Lay away in a cool place over night. 21 Select good. one half cupful of mirin sauce. Cook for another five minutes. one tablespoonful of sugar. Toss into boiling peanut oil. Serve with rice. and serve on fried Tofu. Then prepare a dozen large red plums. Rub well with salt. Cover up tightly. Cover up well. removing the stones. covering it well with the vinegar. Cover very tight. and mixed spices. if that quantity does not cover the bird. and simmer over a slow fire for one hour. pepper. a pinch of salt. and a pinch of mixed spices. one dozen red plums. Place in deep dish and cover with three cupfuls of mirin sauce. USAGI AMAI-SUI (Hare. washed and cut in thin slices. Have ready boiling hot olive oil or goma-seed oil. Take the fat pork and fry out all the fat. one half pound of fat fresh pork. Sew up. pepper. and cook in a slow oven for one hour. one quarter pound of bamboo shoots. salt. MUSHI KIJI (Roast Pheasant) One good pheasant. one tablespoonful of salt. Add them to the rice paste with the sugar. and place in it the hare and pork. and place in a hot oven. oil. Roast until tender (about one hour). mixed with water. and brown. and sugar. and add them. and when boiling hot put in the pigeons and brown all over. Chop up the onion very fine. rolling them on all sides. Stir all together. MUSHI AHIRU (Baked Duck) . and stir into the juice until it thickens. and stuff the pheasant with this mixture. more. Now have ready a covered China cook dish or casserole. drain off oil. Have ready the water chestnuts. then rub well with salt. one half cupful of mirin sauce or sherry. wash well in cold water. two tablespoonfuls of kudze starch. and after it has been skinned. adding the syou sauce. plump pigeons and singe and clean thoroughly. and turn into the saucepan with the pigeons. and let it pickle in a cool place for two or three days. one small onion. Lastly. and so on. one quarter pound of fat fresh pork.

and for this purpose there are special omelette dishes. one half cupful of syou sauce. pour in the above mixture and fry over a slow fire. When the custards are solid. Make the batter of about the thickness of fritters. which should be well browned. Have ready about four or five small frying pans. two tablespoonfuls of syou sauce. ROAST CHICKEN (Japanese Style) Take a young. the lower part of which is a hot water holder. goma-seed oil. should be of flower designs. three tablespoonfuls of cherry sirup. pepper. according to age of chicken. and the molds. The Japanese brown both sides at once. one cupful of cooking juice. Wipe a frying pan with paper soaked with goma-seed oil. Wipe pans when hot with paper soaked in goma-seed oil. salt. and if variegated colors are liked. Rub well with salt. then pour over it the gravy and garnish with orange or lemon peel. Beat up the eggs with half a cupful of syou. Put this in body of chicken and sew up. and the custards delicious. add chopped onion and a pinch of mixed spices. Make a gravy by chopping the giblets very fine and putting them in a pot with a cupful of water. and half a pint of coconut milk. then wipe dry with a clean cloth. Place the duck. by putting some burning charcoal into a tin plate and laying this on top of the omelette on the stove. or longer.BY SARA BOSSE AND ONOTO WATANNA 22 Clean and singe the duck and wash in lukewarm water. and let it set. The effect is very pretty. Make a stuffing of rice boiled dry in chicken gravy. Mix all well. Boil slowly while the duck is baking. or decorate the flowered custard with leaves suitable to the flower represented. Add. use goma seeds. then place with the giblets to boil slowly. and quickly divide and scatter in the shrimp meat. on a platter. Yellow custards can be made by using the yolks instead of the whites of eggs. turn them from the molds on to large leaves on a plate. one half cupful of shrimp meat. OMELETTES AND CUSTARDS UNOHANA YAKI (Flower Custard) Two ounces of Kanton (Japanese gelatine). The omelette should be served very hot. while stirring over a slow fire. and dip each piece of the duck in a batter made of kudzu starch and eggs. pour half the yellow and half the cherry custards into the molds. . Put the feet to boil until the scabs scale off. and a teaspoonful of sugar. a cupful of syou sauce. adding the cooking sauce and syou. of course. tender chicken and clean and singe. Beat the eggs with chopsticks. whip the whites of five eggs into the dissolved two ounces of gelatine. Roast for an hour. The pouring should be done very quickly and lightly. Fry all slowly for four minutes. All travelers are enthusiasts on the subject of Japanese flower custards. Pour into each pan an equal quantity of the egg. Let it come to a boil. and a dash of cayenne. then pour quickly into flower-shaped molds. Make a gravy from the stock of the giblets. grated. USU TAMAGO YAKI (Fried Eggs) One half dozen eggs. Cut in pieces. and bake in a slow oven for two hours. salt and pepper. Chop the giblets up fine and add to the gravy. KINOKO-TAMAGO-YAKI (Shrimp Omelette) Four eggs. six eggs. and as soon as pan is well heated. one ounce of goma seeds. Serve with roasted sweet potatoes. which has been finely chopped. To make the pink custards. Chinese and Japanese. Lay these in a pan that has been oiled. three tablespoonfuls of cherry sirup. If the flower has a dark center.

and is held together with toothpicks. and mix with fish meat. Carefully cut off top with thread. Boil in lukewarm water for about fifteen minutes. Chop yolks daintily and fluffily. When the water chestnuts have thoroughly absorbed the juice. Peel the sweet potatoes. and then put back into shape again. Serve hot or cold--it is better hot. and half a cupful of boiled rice. washed. add the vinegar. drawing thread through egg. pepper. all the leaves should be carefully adjusted and separated. Sugar is unnecessary where the cherries are sweet and ripe. three quarters pound of sweet potatoes. and three tablespoonfuls of cherry sirup. with five tablespoonfuls of warm water and also the mirin sauce. cooking juice. mushrooms. Then place over the fire and add the above prepared water chestnuts. or steam for thirty. . one end between teeth. changing the water with each dipping. syou sauce. Boil about one quart in an enameled saucepan. and over each pour a small quantity of cooking juice and a few drops of syou sauce. and boil until it is firm. and salt. then. Mix with twice the amount of cooking juice and one third of syou sauce. one half pint of mirin sauce. Cover. Fill the whites with this mixture. and serve very hot. cut in slices. a tablespoonful of chopped green pepper. add the strained sweet potatoes. Add quickly. and over this pour the above mixture. stir with wooden spoon. Throw a handful of ripe. the other between fingers. and boil for about twenty minutes. green pepper. SCRAMBLED EGGS (Japanese Style) Eggs. and at intervals over top of dish set more cherries. so as not to blemish whites. plump red cherries into the baking pan. Transfer a soupladleful to each individual bowl. Remove all bones and fins. Sprinkle with ground horseradish. and chop together until fine. cold boiled rice. sugar. TAMAGO BOLAN (Peony Eggs) Boil five eggs hard. Bake for about half an hour in a medium oven. Place in cold water. Boil a small pink snapper (fish) in hot water for ten minutes. horseradish.BY SARA BOSSE AND ONOTO WATANNA TAMAGO TOFU Eggs. Add a pinch of salt. Pour the mixture into a thin china bowl or a tin mold. Cook over a very slow fire. Add one cupful of milk. then throw in the sweet potatoes. Break into frying pan half a dozen eggs. Remove shells carefully. Remove the yolks. VEGETABLES AND RELISHES KUWAI-KINTON (Water Chestnut Cream) Fifteen large water chestnuts. Now place the filled whites in center of a lettuce head and arrange fine strips of udo shoots round it. taking care not to burn it. if tender. and dip in ice-cold water three or four times. It looks now like a bouquet. the juice of an onion. and serve hot. and steam over boiling water for thirty or forty minutes. Mix with finely mashed miso. SAKURA (Cherry Custard) Beat up lightly and frothily six fresh eggs. as the sirup will then suffice. half a cupful of chopped mushrooms. drain off all the water and add the sugar. 23 Break any required number of eggs and beat with chopsticks. three quarters pound of sugar. stirring lightly with knife. To fix lettuce head properly. before egg begins to cook. three tablespoonfuls of vinegar. Then remove. Toss all quickly together. Peel the skin from fifteen large water chestnuts and slice them very thin.

salt. one tablespoonful of sugar. Have ready a deep pot of boiling salted water. and let all simmer for twenty minutes. Sprinkle with goma seeds. and fill the center. which has first been boiled. and in this place the cabbage in the bag. Let this slowly stew in its own juices for an hour or so. covering well with one cupful of cooking sauce. if preferred. Serve hot. Serve with rice. Raisins can be used instead of prunes. SATSUMA TAMANA (Cabbage. and leave for about half an hour. but if fish is used. and let simmer slowly for half an hour. Remove to a platter. First boil the salt pork for one hour. and add the cabbage. In deep pan put goma-seed or olive oil. shaved very fine. Put on a heavy weight. and two tablespoonfuls of syou. add the juice of a lemon. pepper. making a good-sized pocket. AMAI TAMANA (Sweet and Sour Cabbage) Cut a small. one onion. Add pepper. Then strain off all water. and fill this space with the chopped pork and one onion chopped very fine. salt. NASUBI YAKI (Fried Eggplant) Peel the eggplant and cut it in slices. hard cabbage very fine. one pound of salt pork. and rinse in fresh water. Cover tight. Satsuma Style) Wash and shred fine a hard. Dip each piece in beaten eggs. take cold meat. and rinse with fresh cold water. and fry. Put olive oil in deep iron pot. They are also very good stuffed with chopped meat or fish. and serve with rice. Add the cabbage. Remove lid about ten minutes before serving. stirring constantly to keep it from burning. Carefully cut out the heart and center leaves. Cover with ice water and a handful of salt. Place in frying pan one tablespoonful of goma oil. and fry in goma-seed oil. removing all salt. and a teaspoonful of goma seeds. Sprinkle with salt. and when it is boiling hot throw in the shredded cabbage. and boil slowly for two hours. chop it very fine. pressing down until it is absorbed into the oil and moisture. It is a delicious way of cooking cabbage. Remove from salted water. then mix with it two tablespoonfuls of miso and salt. one cupful of syou sauce. drain off all oil. To stuff one. the same quantity of vinegar. Finally add half a teaspoon of goma seeds. Press the cabbage leaves back into place. SHIRO URI (Stewed Squash) These squash or various kinds of vegetable marrows are best simply peeled and boiled in salted water for twenty minutes. and pour over it the syou sauce. to allow cabbage to brown. which will be a dark brown. with half a dozen stoned prunes and the juice of a lemon. Fish can be used instead of meat. iron or stone. the fruit lending a most delightful aroma to the cabbage. to press out the juice. boiled. then removed and allowed to simmer in boiling syou sauce for five minutes longer. Add one tablespoonful of sugar. and a little piece of lemon or orange peel. Cover. pepper. and tie tight in cheesecloth.BY SARA BOSSE AND ONOTO WATANNA MUSHI TAMANA AND BUTA (Cabbage and Pork) 24 One good-sized hard cabbage. wiping dry each slice. CHICKEN LIVER PASTE . and salt. salt and pepper. Place on a platter. and spices. soak it in water with a handful of salt to kill all possible vermin. pepper. Select a good hard cabbage without blemishes and wash it thoroughly in cold water. crisp cabbage. and syou sauce. FRIED CABBAGE Wash and shred a hard cabbage. then chop it in small pieces.

Serve on crackers. salt. one half pound of Kanton (dried seaweed jelly). cut it in slices. STUFFED BANANAS Bake long. then add the juice of an onion and lemon juice. SUMOMO SUI AND AMAI (Plums. Have ready a lacquered box or smooth wooden box or mold. and crush through sieve. and sometimes chopped parsley. GIBLET PASTE Boil giblets until they are in shreds. taking pains not to break the skin. with the chicken meat. two carrots. Now take the fruit carefully from the skin. Cut in small pieces and boil for twenty-five minutes in about two cupfuls of water. remove all the bone and cut in small pieces. return mixture to shell. Serve on salted crackers. and serve. Whip smooth with chopped dates and almonds (about a teaspoonful of dates and nuts to each banana). a quarter cupful of vinegar. Remove and split skin down one side. To this add the mushrooms and mirin sauce. one tablespoonful of sugar. Onion is usually added. Break into small pieces and boil in one quart of water until it dissolves. and let boil slowly for twenty minutes. and. Wash the dry seaweed jelly and soak for about two hours. or any other desired spirits. salt and pepper. Cook in boiling water a young. and whip it up with shredded coconut. Strain into another saucepan. one cup mirin sauce. Fry a cupful of fresh or dried mushrooms. one quarter pound of dried mushrooms. two cupfuls of sugar. tender chicken until it is tender. Pastes can also be made in a similar manner from soft meats and fish.BY SARA BOSSE AND ONOTO WATANNA 25 Fry chicken livers over slow fire. Take from the liquid. Serve cold or hot. ground. Remove. and add it to the livers. or boil if preferred. one cupful of mirin sauce. and pour in the mixture. Drain from water or fat when cooked. Crush through sieve. plump bananas for ten minutes in medium oven. a little cream and sugar. when serving. and let all come to a boil once. Remove the inside. Add the mirin sauce and boil again about five minutes. and a little lemon juice. one quarter pound of dried mushrooms. Add half a cupful of mirin sauce. Whip lightly with the hard-boiled yolk of eggs. Let it set. BAKED BANANAS Split the bananas on one side of the skin. and bake for another ten minutes. and serve with powdered rice or sugar. etc. When it is boiling drop in the plums. Return to shell. Place in a medium oven and bake for about ten minutes. Crush these also through sieve. then take from water and squeeze dry. . with a pinch of salt and a tablespoonful of sugar. with crumbled yolks of eggs sprinkled on top. TORI-KAN (Chicken Jelly) Two pounds of chicken flesh. Add the juice of an onion and some lemon juice. Sour and Sweet) Have a sirup made of half a cupful of water. pepper. and half a teaspoonful of mixed spices. Pick off stalks from mushrooms and soak in lukewarm water for twenty minutes. and mix all together. Delicious for sandwiches. spices. KAREFISH NIGORE (Sole Jelly) One medium-sized sole. one half pound of seaweed jelly or gelatine.

previously boiled for fifteen minutes. For those who wish to make it. and is good to serve with soups. Stir well with wooden chopsticks or spoon. Break in small pieces. Prepare two big. It should be made the day before it is to be served. Place in pot. as desired. no yeast or baking powder being used. three quarters pound of sugar. Properly prepared. Take out. To make it. removing the small bones. two big. When it is firm. two tablespoonfuls of kudzu starch. and bake in a hot oven till crisp. The process is precisely the same as the Jewish Matzoth cracker. Add salt. and one variety. and let it set. stirring the while. as of course it is eaten cold. and pour into lacquered box or molds. Strain into another saucepan. SAN CHAR GO A favorite Chinese candy. oysters. RINGO-KAN (Apple Jelly. . Transfer to lacquered or smooth wooden box. cut in desired shapes and sizes. Japanese Style) One half pound of seaweed jelly. tart apples by peeling and removing the cores. Add half a cupful of sugar and a tablespoonful of syou sauce. then rub them on a nutmeg grater until they are reduced to powder. add two tablespoonfuls of kudzu starch. When they are cooked. Wash half a pound of dry seaweed jelly. CANDIES. After washing half a pound of seaweed jelly soak it in water for about three hours. Cut in fillets or slices. and roll into thin crackers. set them aside to cool and thoroughly dry. It acquired fame through its being the favorite cake of the late Mikado. strain. Boil in a small quantity of water. and mix with powdered apple. SWEETMEATS Chinese and Japanese KATAMOCHI This cracker comes ready prepared in boxes. boil to a paste fresh or dried (previously soaked) lima beans. tart apples. etc. and squeeze dry. Take one cupful of mirin sauce and a pinch of salt. and when tender. then squeeze it dry and break in small pieces into a pan with one and a half quarts of water. CAKES. and throw in pan with a quart of water. When thoroughly boiled. this is really delicious. and soak in water for two hours. Two or three hours after it has hardened. They can be sweet or not. and boil only a few minutes. Add three quarters of a pound of sugar. then pound them to a fine flour. It has the consistency of very stiff gumdrops. cut in desired small shapes. Boil and dissolve. Lily-root candy can be bought at almost any Chinese store. which has caused students often to point to it as another interesting evidence that the Japanese people are of Semitic origin--perhaps the "lost tribe"! YOMOGA GA SHIMA This crisp little Japanese cake also comes prepared in boxes. made from red Chinese dates. Chop into small pieces two carrots and about a quarter pound of dried mushrooms (first washed and soaked). the following recipe is given: Moisten the rice flour and allow it to rise of itself over night. and there appears to be a similarity also in the names. called Chicken Neck. and stir thoroughly. Roll on a floured board into thin crackers. Remove from fire. and a pinch of salt. Boil over medium heat. With this mix the fish and vegetables. Transfer jelly to another saucepan.BY SARA BOSSE AND ONOTO WATANNA 26 First prepare the sole by cutting away the head and thoroughly cleaning and scaling. dissolved in cold water. Add the mirin sauce. is peppered over with red seeds. strain it.

OWA OKASHI A favorite Japanese candy. When it becomes transparent. same as popcorn. gradually drop this into the jelly. Boil. Take out. rolled in sheets as thin as paper. BEAN SPROUTS AND BEVERAGES . Wash half a pound of dry seaweed jelly. three quarters of a pint of mirin sauce. it is cut into squares of six by four inches. and set to cool and become brittle. tossed into boiling sirup. and slowly boil. two oranges. then toss into boiling sirup. Boil sweet potatoes. and mix with sugar and seaweed gelatine. They are made chiefly of boiled rice pressed into balls with chopped nuts. SWEET POTATO CANDY This is loved by Japanese children. RICE AND NUT CANDIES These come in a great variety of ways. stirring constantly. It is an improvement over the American popcorn-peanut balls. stirring with chopsticks or wooden spoon. until well melted. and packed in bundles. Roll in powdered sugar. and spread in the sun to dry. and held together in pressed bars with barley sugar. Take three tablespoonfuls of kudzu starch and dissolve in a little cold water. then mixed with powdered sugar and gelatine. three tablespoonfuls of kudzu starch. Boil in about a quart of water. Blanch the chestnuts and place them in lukewarm water. Gradually mix with the chestnuts. and boil slowly. Pour into a wooden box. Strain off water. one pint of sweet potatoes. one pound of sugar. until dry. Let them brown. and is easily made. three quarters pound of fine white sugar. squeeze in the juice of two oranges and immediately remove from fire. and strain and press through sieve. then add one pound of sugar. tart and sweet. while stirring with wooden spoon. Allow it to harden. It has a delightfully piquant flavor. then mix three quarters of a pound of sugar with this. drop by drop. After it has dried crisp. and soak it for two and a half hours in cold water. and boil over medium fire. Add to them the vinegar. three quarters pint of mirin sauce. Then. mash and roll them into little balls. This might be called the Japanese Fudge. roasted over an open fire. then mold into desired shapes. changing water several times. until you can pierce the nuts with a needle. Seeds are often added.BY SARA BOSSE AND ONOTO WATANNA 27 The fruit is first mashed to a pulp. Have ready sweet potatoes which have been peeled and boiled for twenty minutes. It is made of sweet rice. and then allowed to cool and harden. mixed with goma seeds. Then squeeze out all the water and break in small pieces. but these cannot be obtained in America. DAI-KAM (Orange Jelly Candy) One half pound of Kanton (seaweed jelly). YOHAN CANDY Boil adzuki (purple beans) to a paste. Strain into another pan. one tablespoonful of vinegar. CHESTNUT KINTONS (Cream Candy) One quart of chestnuts. and set in cool place for two hours to harden. beaten into a paste. wrapped in waxed paper.

but it is better to make them fresh at home. and have a smoky flavor much appreciated by the epicure. all kinds of . dried Eggs. 28 Take ordinary white beans.BY SARA BOSSE AND ONOTO WATANNA HOW TO PREPARE BEAN SPROUTS These come in cans. LIST OF GROCERIES Chinese and Japanese Almonds. preserved Bacon. and set it on a table. of course. wet it. green. crystallized Carambola. Long Gue. BEVERAGES Tea. preserved Cherry blossoms. Use the sprouts as directed in the chop suey recipes. Oolong. Saké. Chinese Apricots. in English. The cloth must be kept wet. or. various kinds of Bean sprouts Bird's-nest by box or pound Carambola. is the staple drink of both the Chinese and the Japanese. and it comes in any number of varieties. In the morning take a large cloth. with a curious salty-sweet taste to it. Of the Japanese teas. and soak over night in lukewarm water. crystallized Apricots. or dried lima beans. when once one becomes accustomed to it. famous as chief drink of the Japanese. such as Loong Taing. Chinese whisky and wine are very strong. is a sort of rice wine. Of the Chinese teas a few may be especially recommended. It is very good. tea is delicious. and it is easily done. crystallized Chicken neck Duck. Coconut milk with flower petals floating in it is another favorite beverage. Pearl Dews. and Lung Sue. Chinese Bamboo shoots Beans and peas. Gyukura. Over this spread the beans. preserved Fish. green and red. In a night or two the beans will have sprouted.

all kinds of mixed Nuts. dried Ginger. canned Mushrooms. fresh Noodles. mixed. sour pickled Ginger. golden.BY SARA BOSSE AND ONOTO WATANNA Fish. salted Mushrooms. Chinese 29 . sweet pickled Hams. golden. sugar. Chinese Honey candy Kumquats. salted Owa Okashi Pineapple. crystallized Limes. preserved Melon and pumpkin seeds. preserved Prunes. Chinese (all kinds) Nuts. Chinese dried Mushrooms. dried Fruit. preserved Lotus seeds Lychee nuts Lychees. preserved Ginger. preserved Lily-root candy Limes. preserved Ginger in sirup Ginger.

all kinds of San Char go Star fruit. fresh Chinese Water chestnuts Yohan candy INDEX Page Preface 1 PART I. Beautiful Moon (Lai Yut) 65 CHOP SUEYS Chicken and Pork Chop Suey (Gai Yuk Chee Yuk) 44 Chop Suey (Plain) 46 Duck Chop Suey 42 Extra White Chop Suey 41 Gai Yuk Chee Yuk (Chicken and Pork Chop Suey) 44 Gar Lu Chop Suey (with Chinese Dried Mushrooms) 43 30 . boxed. CHINESE RECIPES CAKES Almond Cakes 64 Golden Cakes (Gum Lu) 65 Gum Lu (Golden Cakes) 65 Lai Yut (Beautiful Moon Tarts) 65 Tarts.BY SARA BOSSE AND ONOTO WATANNA Rice cakes. crystallized Sui Sin Fu candy Syou (Chinese sauce) Tofu (Japanese fried cakes) Vegetables.

Cold 22 Pineapple Fish 21 Shrimps. with Mushrooms 38 31 .BY SARA BOSSE AND ONOTO WATANNA CHOW MAINS Chicken Chow Main 48 Lobster Chow Main 49 Meat Chow Main 47 FISH Curry Shrimps 25 Dried Shrimp Stew 25 Fish Cakes (Yew) 23 Lobster Omelette 21 Pickled Fish. Fried. Curry 25 Shrimp Omelette 24 Sweet and Sour Fish (Ten Sune Gune) 20 Ten Sune Gune (Sweet and Sour Fish) 20 Yew (Fish Cakes) 23 FRIED RICE Fried Rice with Chicken and Mushrooms 39 Fried Rice with Eggs and Herbs 52 Fried Rice with Herbs 52 Fried Rice with Tomato Sauce 52 GRAVY Gravy 19 Gravy with Onions 19 MEATS Beef.

Fried. Steamed 30 Duck with Herbs 30 32 . Fried (Chinese Style) 27 Chicken. Chinese (Foo Tay Dän) 54 Lobster Omelette 21 Mushroom Omelette 55 Scrambled Eggs.BY SARA BOSSE AND ONOTO WATANNA Beef Kidney with Chinese Mushrooms 37 Chinese Fried Pork with Onions 36 Fried Beef with Mushrooms 38 Fried Rice with Chicken and Mushrooms 39 Pepper Steak 37 Pork. with Almonds or Walnuts (Hop Ho Gai Din) 34 Chicken. Chinese Fried. Sweet and Pungent 32 Chicken with Mushrooms 35 Duck. Lychee 33 Chicken. with Onions 36 Pork with Green Peppers 36 Rice. Chinese 55 POULTRY AND GAME Boo Loo Gai (Pineapple Chicken) 32 Chicken. Chinese Scrambled 55 Foo Tay Dän (Chinese Ham and Eggs) 54 Foo Yung Dän (Chinese Omelette with Herbs) 54 Ham and Eggs. Fried. with Chicken and Mushrooms 39 OMELETTES Eggs. Pineapple (Boo Loo Gai) 32 Chicken.

Fried (Shu Bok Ap) 27 Squab.BY SARA BOSSE AND ONOTO WATANNA Fried Chicken (Chinese Style) 27 Fried Chicken with Almonds or Walnuts (Hop Ho Gai Din) 34 Fried Squab (Shu Bok Ap) 27 Hop Ho Gai Din (Fried Chicken with Almonds or Walnuts) 34 Lychee Chicken 33 Pineapple Chicken (Boo Loo Gai) 32 Roast Squab 29 Shu Bok Ap (Fried Squab) 27 Squab. Roast 29 Steamed Duck 30 Sweet and Pungent Chicken 32 RULES FOR COOKING Rice. Chinese Soup of (Bäk Toy Gun) 17 Yat Ko Main 12 Yea Foo Main 12 33 . to Boil 10 Tea 11 SOUPS Bäk Toy T'ong (Chinese Soup of White Vegetables) 17 Bird's-nest Soup (Gai Grun Yung Waa) 15 Gai Grun Yung Waa (Bird's-nest Soup) 15 Mo Ku Gai T'ong (Spring Chicken Soup with Mushrooms) 14 Sea Weed Soup 16 Soup Stock 13 Spring Chicken Soup with Mushrooms (Mo Ku Gai T'ong) 14 White Vegetables.

Broiled (Onigara Yaki) 77 34 .BY SARA BOSSE AND ONOTO WATANNA VEGETABLES Artichokes. Chinese. Chinese 62 Noodles. Fried 57 Char Quä (Chinese Artichokes) 61 Cucumbers. Fried 60 Bean Sprouts. Japanese 78 Fried Fish (Yaki Zakana) 77 Lobster. Pickled. Boiled and Deviled 59 Egg Plant 59 Endive 58 Fried Bamboo Shoots 60 Fried Bean Sprouts 57 Fried Cabbage 57 Fried Noodles 63 Fried Peas. Fried 62 Pickled Yellow Turnips. Boiled (Mushi Kujira) 75 Fish Balls. Fried 57 Boiled and Deviled Cucumbers 59 Cabbage. Fried 63 Peas. Yellow 58 PART II. Chinese 58 Seeds. Pumpkin or Yellow 63 Turnips. Chinese. JAPANESE RECIPES FISH Bass or Whale. Chinese (Char Quä) 61 Bamboo Shoots.

Flower (Unohana Yaki) 87 Eggs. Scrambled (Japanese Style) 90 Flower Custard (Unohana Yaki) 87 Fried Eggs (Usu Tamago Yaki) 89 Kinoko-Tamago-Yaki (Shrimp Omelette) 88 Peony Eggs (Tamago Bolan) 91 Sakura (Cherry Custard) 90 Scrambled Eggs (Japanese Style) 90 Shrimp Omelette (Kinoko-Tamago-Yaki) 88 Tamago Tofu 89 Tamago Bolan (Peony Eggs) 91 Unohana Yaki (Flower Custard) 87 Usu Tamago Yaki (Fried Eggs) 89 POULTRY AND GAME Baked Duck (Mushi Ahiru) 85 Chicken. Roast (Japanese Style) 86 Duck. Peony (Tamago Bolan) 91 Eggs.BY SARA BOSSE AND ONOTO WATANNA Mushi Kujira (Boiled Whale or Bass) 75 Onigara Yaki (Broiled Lobster) 77 Tembani of Mackerel (Fish Delicacy) 76 Whale or Bass. Baked (Mushi Ahiru) 85 35 . Broiled (Mushi Kujira) 75 Yaki Zakana (Fried Fish) 77 OMELETTES AND CUSTARDS Cherry Custard (Sakura) 90 Custard. Fried (Usu Tamago Yaki) 89 Eggs.

Sweet and Sour) 83 Venison. Broiled (Yaki Udzura) 79 Roast Chicken (Japanese Style) 86 Roast Pheasant (Mushi Kiji) 82 Shika Shiro (Pot-roasted Venison) 80 Squab. Stewed (Hato Shiro) 81 Pigeons or Quail. Japanese Style (Ringo-Kan) 102 36 . Broiled (Yaki Udzura) 79 Quail or Pigeons. Pot-roasted (Shika Shiro) 80 Yaki Udzura (Broiled Quail or Pigeons) 79 SOUPS Chicken Soup (Tori Shiru) 72 Fish Soup (Uwo Shiru) 73 Satsuma Soup 71 Tori Shiru (Chicken Shiru) 72 Uwo Shiru (Fish Soup) 73 VEGETABLES AND RELISHES Amai Tamana (Sweet and Sour Cabbage) 96 Apple Jelly. Fried 81 Stewed Pigeon (Hato Shiro) 81 Usagi Amai-Sui (Hare.BY SARA BOSSE AND ONOTO WATANNA Fried Squab 81 Hare. Sweet and Sour (Usagi Amai-Sui) 83 Hato Shiro (Stewed Pigeon) 81 Mushi Ahiru (Baked Duck) 85 Mushi Kiji (Roast Pheasant) 82 Pheasant Roast (Mushi Kiji) 82 Pigeon.

Stewed (Shiro Uri) 95 37 . Giblet 98 Plums. Satsuma Style (Satsuma Tamana) 97 Cabbage. Japanese Style) 102 Satsuma Tamana (Cabbage. Fried 97 Cabbage. Satsuma Style) 97 Shiro Uri (Stewed Squash) 95 Sole Jelly (Karefish Nigore) 101 Squash. Fried (Nasubi Yaki) 96 Fried Cabbage 97 Fried Eggplant (Nasubi Yaki) 96 Giblet Paste 98 Karefish Nigore (Sole Jelly) 101 Kuwai-Kinton (Water Chestnut Cream) 93 Mushi Tamana and Buta (Cabbage and Pork) 94 Nasubi Yaki (Fried Eggplant) 96 Paste. Baked 99 Bananas. Sour and Sweet (Sumomo Sui and Amai) 99 Pork and Cabbage (Mushi Tamana and Buta) 94 Ringo-Kan (Apple Jelly. Stuffed 99 Cabbage and Pork (Mushi Tamana and Buta) 94 Cabbage.BY SARA BOSSE AND ONOTO WATANNA Baked Bananas 99 Bananas. Sweet and Sour (Amai Tamana) 96 Chicken Jelly (Tori-Kan) 100 Chicken Liver Paste 98 Eggplant. Chicken Liver 98 Paste.

Sour and Sweet) 99 Tori-Kan (Chicken Jelly) 100 Water Chestnut Cream (Kuwai-Kinton) 93 CAKES.BY SARA BOSSE AND ONOTO WATANNA Stewed Squash (Shiro Uri) 95 Stuffed Bananas 99 Sumomo Sui and Amai (Plums. SWEETMEATS (Chinese and Japanese) Bean Sprouts. the word 'Dai-Kan' is spelt with a macron over the last letter 'a'. This was changed in this text file to a normal 'a' to comply with ISO-8859-1 standard. . How to Prepare 109 Beverages 109 Chestnut Kintons (Cream Candy) 106 Cream Candy (Chestnut Kintons) 106 Dai-Kam (Orange-Jelly Candy) 107 Katamochi 104 Nut and Rice Candies 108 Orange-Jelly Candy (Dai-Kam) 107 Owa Okashi 106 Rice and Nut Candies 108 San Char Go 105 Sweet Potato Candy 108 Yohan Candy 106 Yomoga Ga Shima 104 List of Groceries 111 ***** TRANSCRIBER'S NOTE: 38 In the original book on page 107 and in two places in the index (page 120). CANDIES.

net/ 39 . In addition to this.BY SARA BOSSE AND ONOTO WATANNA Typographical errors in the text have been changed as follows: Page 57: added missing word 'pan' after 'Now add to the'. Page 107: 'DAI-KAN' changed to 'DAI-KAM'. [End of Chinese-Japanese Cook Book by Sara Bosse and Onoto Watanna] A free ebook from http://manybooks. Other variations in spelling and inconsistent hyphenation have been retained as they appear in the original book. minor punctuation errors have been corrected without comment.

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