Chinese Cook Book - Internet Archive

TX7Z5-

V

TX 725II.G25Copy3*1Chinese!y#Cook BookIn Plain EnglishByVERNON GALSTERfiertptfiforCHOP SUEYEGGS FO YOUNGWARMEINYET CA MEINCHOW MEINBIRDS NEST SOUPETC.COPYRIGHT1917BY VERNON GALSTER

?.6tX &* 6COPYRIGHT NOTICETHEed bycontents of this book are fully protectthe copyright laws of the UnitedStates, as enacted in the past few years. Any-one reprinting these recipes, or causing them tobe reprinted, or using them after being reprinted, unless by special permission of the publisher, willbe prosecuted to the fullest extent.VERNON GALSTER,PUBLISHERMORRIS. ILLINOIS CI.A 4 5S98FEB -9 1917

3m.mIsThis Book for You?To the person who is a thousand miles from a Chinese Restaurant.To he or she who would appreciate the opportunity and consider it a matter of pride to be able by a little practice in the art of an unknown science,and themselves, to some of these remarkably detoothsome dishes.To the man, out in the woods, in camp, on shipboard, at the club,who feels that the connecting link to unalloyed happiness would be a goodbig dish of Chop Suey. To the persons who are fond of Chinese dishes,but unable to eat them with the same relish in a Chinese Restaurant asthey could at home.to treat their friends,licious, fascinating,Tothewoman whohears hubby talk about the dandy feed he had atthe Chinese Restaurant, andwho would welcomethe chance to be able tohim with the surprise of his life.To these people I open the door to the secrets of Chinese cookery, giving them the methods herein used by the greatest Chinese Chefs in theworld. By supplying you with the imported Chinese flavoring sauces andvegetables I make it possible for you to cook these foods in the ONLYtreatGENUINE WAY.Tothese peopleIrespectfully dedicate thislittlebook, with the hopenow and then my efforts may be appreciated by thewoods, or the lady who loves to cook (and eat Chop Suey.)thatVERNON GALSTER,fellow in theMorris,Ills.IMPORTED CHINESE SUPPLIESThe Chineseflavoring sauces and vegetables called for in these reci-pes can be purchased from the publisher of this book.Anillustrated cat-alogue containing prices and descriptions of the various imported ingredients will se sentFREEfor the asking.INDEXPageAmerican Chop Suey (Plain)3American Ohop Suey (Extra Fine).American Ohop Suey (Fine Out)3Birds Nest Soup7Chinese Ohop Suey (Plain)2Chinese Ohop Suey (Extra Fine)3Chinese Ohop Suey (Fine Cut)3Chinese Chop Suey (White M'hr'm) 3Chinese Ohop Suey With Lamb) . .3Chinese Ohop Suey (With Veal)3Chinese Ohop Suey (With Beef)3Ohicken Ohop Suey (Plain)4Chicken Ohop Suey (Fine Out)4Ohicken Ohop Suey (Mushroom)4(PageChinese Cured Pork4Ohow Mein Plain)Chow Mein (With Ohicken)Ohow Mein (With Mushrooms)(Dinner of ChinaEggsEggsEggsEggsRice (Oooked Chinese Style)War Mein Plain)War Mein (With ChickenWar Mein vWhite Mushroom)(1)(Plain)778Fo Young (Plain)Fo Young (With Shrimp)Fo Young (With Lobster)Fo Young (With Ohicken)YetOa Mein7555526665

CHINESE CHOP SUEYFor(Prepare1all ofTwoPortionsthese ingredients before starting to cook the Suey)POUND LEAN PORK(Sliced sizeand thickness of halfdollar.)111CUP SPANISH ONIONS (Sliced thin.)CUP CELERY (Sliced thin crosswise. Remove leaves.)CUP CHINESE MUSHROOMS (Soak in water until soft.Remove stemsslice.)3CHINESE WATER CHESTNUTS (Pare and sliceTABLESPOONFUL CHINESE SALTY SAUCE.TABLESPOONFUL CHINESE SWEET SAUCE.DROPS SESAMUN OIL.1TEASPOONFUL CORNSTARCH511(Dissolved in athin.)littlewater.)Cookinan iron kettle on a very high flame.Fry the pork until half done, using about a tablespoonful of lard, meat fryings or peanut oil. Add the onions andfry a few minutes longer; then add the celery, mushrooms,Chinese water chestnuts and salty sauce together.Cover with tight fitting lid and allow to cook in its ownStir occasionally, addingjuices for about 8 to 10 minutes.water or soup stock (hot) if necessary to prevent burning.Then turn flame low and stir in thoroughly the Chinesesweet sauce, sesamun oil and corn starch, and it is ready toserve. Serve on oblong chop suey dish, and with it serverice (cooked Chinese style) and Chinese tea.RICE (CookedChinese Style)»A»,Washa half pound of good quality head rice (Jap stylecook properly in this manner) and cover withwater. The depth of the water above the rice should beexactly the same depth as the rice.rice will notBoil fast, stir frequently until all of the water is absorbed by the rice, then cover with tight fitting lid and set onlow flame (with asbestos pad between) for 30 minutes, andleave without stirring.NOTE — Carefulwhichmuchattention should be directed to the size of the flameused during the 30 minutes. Understand that you are to have asheat as the rice will stand, without stirring, at the same time withisout burningit.32§

CHINESE CHOP SUEYExtra FineMadethesame as Chinese Chop Suey, but omit the cupand use a half cupful of the bambooCut the bamboo shoot very thin and small.ful of Spanish onionsshoot instead.CHINESE CHOP SUEYFine CutMakeChop Suey but cutthe same as Extra Fineallofthe ingredients smaller and thinner.CHINESE CHOP SUEYWith White MushroomsMake the same as Extra Fine Chop Suey, but use a halfcanf ul of the French Mushrooms (small size are best) insteadof the Chinese Mushrooms.LAMB, VEALAND TENDERLOIN OF BEEFCHOP SUEYFollow out the directions given for making Extra FineChop Suey, but usethemeat youdesire instead of pork.AMERICAN CHOP SUEYPlainMade with the same ingredients as Chinese Chop Suey,but use very little of each of the Chinese sauces and veryUse a cupful of chicken or beef stocklittle of cornstarch.in the cooking of this, adding it when the vegetables areadded. On account of the gravy in this Chop Suey, it isserved in soup bowls. There is a special sized bowl used forservingthis.AMERICAN CHOP SUEYExtra FineMakethe same as plain Americanthe onions and usebambooChop Suey, but omitshoots (cut thin) instead.AMERICAN CHOP SUEYFine Cut#Makecutallthe sameas Extra FineAmerican Chop Suey butingredients smaller and thinner.

CHICKEN CHOP SUEY1Two PortionsPOUND COOKED CHICKEN (Sliced thin, cut small.)CUP CELERY (Sliced thin crosswise. Remove leaves.)CUP CHINESE MUSHROOMS (Soak in water until soft.7CHINESE WATER CHESTNUTSFor11Remove11131stems.)(Pare andslice thin.)CUPFUL BAMBOO SHOOT (Cut thin and small.)TABLESPOONFUL CHINESE SALTY SAUCE.TABLESPOONFUL CHINESE SWEET SAUCE.DROPS SESAMUN OIL.TEASPOONFUL CORNSTARCH (Dissolved in alittlewater.)Cookround bottomed iron kettle, or any deep porceand use a high flame.Place the celery, mushrooms, water chestnuts, bambooshoot and a cupful of chicken or beef stock in kettle, covertightly, and allow to cook for about 8 minutes.Stir occasinlain kettle will do,ionally.Then addthe chicken to this and allow to cook 4 min-Nowturn flame low and stir in the Chineseand sweet sauces, sesamun oil and cornstarch. Servewith bowl of rice (cooked Chinese style, see page two) Chinese tea and a few Li Chee nuts.utes longer.saltyCHICKEN CHOP SUEYFine Cut or WhiteFine CutismadeMushroomas above, but cut all ingredients small-White Mushroom Chop Suey is madesame as above, but omit the Chinese mushrooms and use ahalf canful of the French mushrooms instead.er and very thin.CHINESE CURED PORKCutpork Y-z inch thick (shoulder or butts) andPlace in pan and cover withcupful ofChinese salty sauce diluted with 2 cupfuls of water. Letsimmer slowly until the fluid has nearly cooked away, or unTurn the meat frequently.til done.trimstrips ofoff all fat. Pork prepared by this method is used as a garnish for YetCa Mein, and is the important ingredient for Eggs Fo Young.

EGGS FO YOUNGForTwoPortions% POUND CHINESE CURED PORK(Cut into fine shreds.)(See page 4 for recipe for curing pork.)Y*4CUP BAMBOO SHOOT(Cut into fine, long shreds.)(Pared and cut into fineCHINESE WATER CHESNUTSshreds.)y*1CUP CELERY (Cut into fine, long shreds.)STEM OF GREEN ONION TOP (Cut small.)6EGGS.1TEASPOONFUL CHINESE SALTY SAUCE.above into a batter (don't stir too much)on a low flame. Whendone, make a gravy by putting into the lard in which thecakes were fried in, a cupful of water, a half teaspoonful ofChinese sweet sauce and a teaspoonful of cornstarch.To serve, place 3 cakes for each portion on a flat chopsuey dish and cover with the gravy. Serve with bowl ofrice (cooked Chinese style) and Chinese tea.Mixalland fry intoof thesix oval omelets or cakesEGGS FO YOUNGWith Shrimp, Lobster or ChickenSubstitute the same quantity of cooked shrimp, lobsteror chicken meat for the Chinese cured pork and proceed thesame as plain Eggs Fo Young.YET CA MEINForTwo(Noodle Soup)Bowlsu POUND NOODLES(Fresh noodles are best.noodles can be used.)SLICES OF CHINESECURED PORK(SizeDryand thick-ness of a dollar.)SLICES BOILED CHICKEN.HARD BOILED EGG. (Cut intwo.)TEASPOONFULS CHINESE SALTY SAUCE.CUPS CHICKEN OR BEEF STOCK (Hot.)Boil the noodles in not less than a gallon of water, towhich you have added a pinch of salt, until done. Thendrain in collander, and put half in each bowl, in which youhave already poured a cupful in each of the hot chicken orbeef stock and added the teaspoonful each of the salty sauce.Garnish by placing the half hard boiled egg in center,and the two pieces of each of the cured pork and chickennear edge. Serve with Chinese tea.

WARMEIN(Extra Fine Noodle Soup)For122POUND NOODLESTwo(FreshPortionsmade noodlesare best.)CUPS CHICKEN OR BEEF STOCK (Hot.)TEASPOONFULS CHINESE SALTY SAUCE.POUND LEAN PORK (Cut in fine shreds.)% CUP CELERY (Cut in fine shreds.)% CUP CHINESE MUSHROOMS (Cut in fine shreds.)3 CHINESE WATER CHESTNUTS (Pare and cut small}iandthin.)% CUP BAMBOO SHOOT (Cut in fine shreds.)ji CUP CHICKEN OR BEEF STOCK.1 TEASPOONFUL CHINESE SALTY SAUCE.1 GREEN ONION STEM (Cut small.)1 DROP SESAMUN OIL.y2 TEASPOONFUL CORNSTARCH (Dissolve.inalittlewater.)Boil the noodles in not less than a gallon of water towhich has been added a pinch of salt, until done. Requiresabout 20 minutes. Then drain in collander and put half thenoodles in each bowl, in which you have already poured acupful each of the hot chicken or beef stock and the tea.spoonful each of the salty sauce.Make the Chop Suey while the noodles are boiling asfollows Fry the pork until half done, using a teaspoonfulThen add the celery, mushrooms,of lard or meat fryings.water chestnuts, bamboo shoot, salty sauce, % cupful stockand stew on a high flame (use tight-fitting lid) for about tenminutes. Then stir in the sesamun oil and cornstarch.Cover the noodles with a layer of this Chop Suey and garnish it with the shredded green onion stem.:WARMEINWith ChickenMake same as above but use chickenstead of the pork.WARmeat (cooked)in-MEINWith White MushroomsMake the same as War Mein but use about a half canfulFrench mushrooms instead of the Chinese.theof4Vs