The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1885-08-19
IN All ORIENTAL KITCHEN.
Delicious Dishes That Are Prepared by
Economical Chinese.

Chinese cook is taught to utilize all the
odds and ends in 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 supe-
rior to pigs feet and calves heads. The
bones and sinews of meat are kept, rs with
us, for the stock-pot; all fat-containing
matter is carefully fried ont. The fat drain
ed off and set aside, the cracknel left is
dried, compressed, sailed and USED as an ap-
petizing food. Economy can go to no greater
length than in the treatment of the water
melon. The pulp is used as with us. The
rind is boiled or steamed, producing green
pulp, like summer squash in flavor OF
smoothness it is also picked, sweet pick.
led and preserved. The seeds are washed
and thoroughly dried. They are used like
almonds, after dinner, and rs the basis for
many cakes, CONNECTIONS and preserves.
The peel of orange and lemon is always
saved. Some is dried and grated, some
preserved or candied, and some used to give
n mild perfume to closets and wardrobes
containing wearing apparel.
The scientific fact that long boiling OF
steaming, under pressure, will soften many
vegetables which would otherwise be uneat-
able, has long been taken advantage of in
the East. The pea-pod is cooked, as well as
the pea, and makes delicious and whole.
some dish. Bamboo shoots are steamed un-
til they are ready TO fall apart they are
then dried and ready for instant use. The
woody fibre has been changed to fine semi
pulp.
The Chinese love of economy is well illus.
trated 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
IN whole or in greater part. Among the
Chinese the articles are suspended in fire
pit over the dripping pan. The fire is built
on the si9e and the flames and heated gases
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 Monaghan ingenuity
is the separation of fats into their compo-
nent elements. The fat is melted over q
slow fire, strained ard filtered while very
hot. 1t is then allowed to cool very slowly.
At o certain poin. q think 105 degrees
Fahrenheit) the fat separates into q whitish
yellow, solid fat and yellowish oil. The
former is good for keeping meats alright,
rs it is solid. except in the hottest 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 tho utilization Of odds aud ends, the
Chinese cook labels each and everything.
The oil used in fayoring dish is kept in
one can that for frying in second that
for frying fsh or onions in third and
fourth.
Garbage proper IL mover allowed to re-
main in tie Oriental kitchen. In the coun-
try it ia given. to the pigs; in the city 1t is
Immediately burned. As a matter of luck
(and probably TO keep away the mice) a
Chinese cook wants one or more cats in his
kitchen. In the tropics, where insect life ID
tumultuous, he keeps half dozen lizards
] upon the walls aid Ceiling The Cock.