The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1885-07-11
IN AN ORIENTAL KITCHEN.
Wong Chin Foo Tells How the Chinese Turn
Out Delicious Dishes.

A Chinese cook is taught to utilize all the odds
and ends of the kitchen. He takes the feet of
ducks and chickens (Which in this country are
universally thrown away, and prepares them
into dishes similar but superior to pigs feet and
calves heads. The bones and sinews of meat
kept with US, for the stock pot; all fat con-
tanning matter is carefully fried out The fat
drained off and set aside; the cracknel left is
dried, compressed sailed. and used as an appe
tizine food. Economy can go to no greater length
than IN the treatment of the watermelon. the
pulp is used as with The rind is boiled or
sauted, producing green pulp like summer
squash in flavor and smoothness; it is also pick
led, sweet picked and preserved. The seeds are
washed and thoroughly dried. They are used
like almonds, after dinner, and as the basis for
many cakes, CONNECTIONS and pre- serves.
The peel of orange and lemon is always saved.
Some is dried and grated. some preserved or
canded, and some used to give mild perfume
to closets and wardrobes containing wearing ap-
parel.
The scientific fact that long boiling or steam
ing, under pressure, will soften many vegetables
which would otherwise be UNBEATABLE has long
been taken advantage Of in the East. The pea
pod is cooked, we'll as the pea. and makes a
delicious and wholesome dish. Bamboo shoots
are steamed until they ready to fall apart:
they are then dried and are ready for instant
use. The woody fiber has been changed to a
fine semi pulp.
The Chinese love of economy is we'll illustrated
in the roasting of poultry and meats. In the
Caucasian civilization this is almost invariably
effected by suspending the article to be cooked
over the fire The roasting is accomplished, but
the Juices and fat are lost i'll whole or in greater
part Among the Chinese the articles are sus-
pended in a fire pit over a dripping pan. The
fire is built on the side and the flames and
heated gasses have TO pass round and over the
articles ia order to escape into the chimney fiue
Every drop of Juice and fat is caught in the
dripping pan, and thus utilized
Another instance of Monaghan ingenuity is
the separation Of fats into their component ele-
ments. The fat is melted over a slow fire.
strained and filtered while very hot. 1t is then
allowed to cool very slowly. At certain point
Il think 1902 Fahrenheit), the fat separates
into a whitish yellow, solid fat and a
yellowsh oil. The former is good for keeping
meats alright it is solid, except in the hot
test tropical weather. the latter is the best
substance we have for frying. When made from
fine suet it is sweeter and purer than the best
olive oil
In the utilization of odds and ends the Chinese
cook labels each and everything. The oil used in
fiavoring dish is keptin can; that for frying
in second; that for frying fish or onions, in a
third and fourth.
Garbage proper is never allowed to remain in
the Oriental kitchen. In the country it is given
to the pigs in the city, it is Immediately burned
AS matter of luck land, probably, to keep way
the mice) a Chinese cook wants one or more cats
in his kitchen In the tropics. where insect life
is tumultuous, he keeps half. dozen lizards upon
the walls and ceiling