The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1885-08-12
The Cook in the Orient.

a CDlneSe COOK is taught 10 uElllZC 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 head. The bones and sinews
of meat are kept as with us, for the
stock.pot; all fat-containing matter is
carefully tried out The fat is drained
off and set aside; the cracknel left is
dried, compressed, salted, and used as
an appetizing food. Economy can go
to no greater length than in the treat
ment of the watermelon. The pulp is
used as with us. The rind is boiled or
sauted, producing green pulp, like
summer-squash in flavor and smoothness; I;
it is also picked, sweet-pickled and
preserved. The seeds are washed and
thoroughly dried. They are used like
almonds, after dinner, and as the basis
for many cakes, confections and pre-
serves.
The peel of orange and lemon is always
saved. Some is dried and grated, some
preserved or candied, and some used to
give a mild perfume to closets and ward
robes, containing wearing apparel.
The scientific fact, that long boiling
or steaming, under pressure, will soften
many vegetables which would otherwise
be uneatable, has long been taken ad-
vantage of in the East. The pea-pod is
cooked, as we'll as the pea, and makes a
delicious and wholesome dish. BAN
boo-shoots are steamed until they are al
most ready to fall apart; they arc then
dried and are ready for almost instant
use. The woody fibre has been changed
to fine semi-pulp.
The Chinese love of economy is well
illustrated in the roasting of poultry and
meats. In the Caucasian civilization,
this is almost invariably effected, by sus
pending the article to be cooked over the
fire. The roasting is accomplished, but
the juices and fat are lost in whole or in
greater part. Among the Chinese the
articles are suspended in a fire pit over a
dripping pan. The fire is built on the
/ side, and the flame and heated gasses
have to pass around and over the articles,
in order to escape into the chimney fue.
Every drop of juice and fat is caught in
the dripping pan, and thus utilized,
Another instance of Mongolian in
genuity is the separation of fats into
their component elements. The fat
is melted over a slow fire strained
and filtered, while very hot. 1t is then
allowed to cool very slowly. At GER
tain point Il think 105 degrees Fahren-
heit), the fat separates into a whitish
yellow, solid fat, and a yellowish oil.
The former is good for keeping meats
air tight, as 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 every.
thing. The oil used in flavoring a dish,
is kept in one can; that for frying, in a
second; that for frying fish or onions, in
q 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 (and probably to keeI
away the mice), Chinese cook wants
one or more cats in his kitchen. In the
tropics, where insect life is tumultuous
he keeps a half-dozen lizards upon the
walls and ceiling. - Wong Ohiiy0o, u
New York Cook.