Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1900-10-13

vary greatly from our own. save that
the poorer Chinese have not nearly so
large "a variety 0f foods Co choose from
us we have Save Iu the north. am0n2
the Moug0.s and Mantch0os. butter
milk and cheese are despised-just In
the case of the butter. which Is vile
laIuOusIy rancid miNtura OF uncertain
composition. Iu the neighb0th00d OF
Annoy and Canton snakes. snails. Fruhs
and other reptiles and insects are eaten
by the poorer GLASSES, Other curious
things ore seen and heard of, especial
ly Iu the low class restaurants. The
following are "a few Of the items from
the bin off fare OF one 0f these; Cats
flesh. black cats flesh. black dogs
crease black cats eyes, Black cats
and dogs are more highely esteemed
than those OF other COl0rs, being sup
posed Go give more strength 20 the
eater 10 au American. stomach
strong enough 90 enjoy Chinese fare
hardly seems Co need Strengthening
The standard Chinese drink is tea or
white wine. made from rice. In some
parts NJ China they drink great quauti-
ties of hot water. The Chinese, rich
aud poor ore exceedingly fond OK
sweets, and no Chinese meal, among
the richer fJli, IS complete without
sWaUtuelts of some sort
Celestial cookery Us often very well
done. II l7 not confined to women f0i
male cooks are common and quite as
proficient 9s cooks of the other sex.
The dishes although sometimes CRATE.
ful 90 the American palate for the
most part are too highly seasoned on
too greasy 90 find ready acceptance.
The Chinese have a vastly greater va
rletg Of spices than we have. some Of
them. IN fact, being quite unknown TO
Americans. Among the richer Chinese
masters OF the culinary art are held IN
hig esteem and command very high
salaries. The other side TO the picture,
cooking among the poorer Chinese. Is
not SO PLEASANT They boil everything
they eat In the same vessel and seem 10
have absolutely no regard for cleanll-
ness II Is not well to watch Chinese
cooking going on II one ls TO partake
Of the resulting meal
In the matter Of fruits and ye-eta.
bles China has few Il any equals. No
where else is a greater variety or bet
ter quality 10 be found for they have
all of our fruits and some OF which we
know nothing Nuts OF an kinds
abound and are prepared in numerous
ways, while Chinese preserved ginger
has become justly famous Poultry Is
also one OF the strong points OF Chinese
farming and cooking The Pekn
ducks are celebrated throughout the
empire for their size and delicacy. and
the preparation of their flesh Is one OF
the finest evidences OF Chinese skill IN
cookery II one OF my American read.
ers cares 90 try q duck a la Chlnoist.
here is the recipe:
Take a fat duck open and clean.
Take two mace NJ salt and rub over il
both outside and ln Put into an earth
en- dish and take Of fan spirits one cup
and put the cup with the spirits inside
the duck. DO not let the spirits fall
ON 90 the duck only the yapor OF the
s.Irts IS wanted Steam over water
till quite tender Lift out the wine cup
into the bowl Done IN this way there
is no need Of minor vegetables"
Among the poorer Chinese the meals
consist generally Of only one course.
while the bauquets Of the rich some
times have as many as forty.