The daily morning journal and courier., 1903-09-07

| little handleleSS cups. Nelther cream
 nor sugar should go with it, for the Chinese eIaim-perhaps correctly that | cream and sugar spoil the flavor of ! good tea, which they knew how to perw long before the. Occident was aware | that such a beverage existed. In the | best Chinese restaurants every pot and pan is washed aster use, even though it is 90 be used in the making os the
 same dish again immediately. Thus, if
 a cook is preparing an order Of 'chop
 suey' and another order fcT 'chop
 suey" comes in before he has finished,
 he does no. begin on the second order
 until, having emDtied the Jan of the first one. he has seraped and washed ii thoroughly.
 The Chinese range has an odd lock,
 becaues it's front is protected by dou- ble wooden casing, with panels that | can be lowered when the cook wants
 to rake out ashes or to put on coal.
 The advantage of the wooden casing is
 that, warding off the heat, it allows the
 cook to stand close tc the fire continue | ally. ss. | The principal cooking utensils are huge basins of brass or copper. The chopping block is ;n constant use, for
 all meats and vegetables are chopped
 into small pieces before they are cook
 ed Otherwise it would not be possible
 to eat them with the ehopsticks Here,
 though, one exception must be made in
 the case of roast meat. Meats to be roasted are first cut in strips three | ;rnI,a, ,r,;5o o,,d e;xS incbac low, a,,d af
 terward spitted on rods of iron and
 hung in the oven. The oven is porta-
 ble. It is set on the range. hot fire
 is started under it, and over it dome
 shaped cover is placed. Some roast
 meats--pigs, chickens and ducks-are
 rubbed with honey before they enter
 the oven. This gives them, a lustrous,
 reddish-brown color.
 In Chinese cooking the desserts are
 of interest. Some of these desserts have Ia poetical and delicate quality that
 should cause them to find favor at wo- mems luncheons. What could be more ! tempting to a young woman, for in- stance, than, a dessert made of chrys- 'l anthemums. another made of violets, 3 ; third of rose petals, fourth of peach
 blossoms?
 \ Each of these flower desserts is made . in the same way. Take, for instance } the chrysanthemum one.
 .l A fresh chrysanthemum is selected and it is carefully washed. Then its , petals are plucked off, and little oi
 the green leaf is chopped and stirred , into batter made of beaten eggs an6 i, flour. Now the petals themselves art dipped in the batter, and afterward the, ,; are chopped lightly into pan of boil ing peanut oil, which browns them in 2 ] moment They are taken out of the oi , and placed on absorbent paper, whicf drains the grease fro mthem. They ar, served warm and sprinkled with pow. : dered sugar.
 I Peanut oil, the only foreign ingredien used in flower desserts is an excellen oil for frying. It is made purely iron : peanuts, and can be bought at any Chi } nese grocery for 10 or 15 cents pint. "Chop suey" is made of chickel breasts, celery, onion, pork, water nuts t bean sprouts, young inaboo and mush rooms. Water nuts and young barnbo, 3 are tender vegetables of delicate flavor : and all Chinese grocers sell them. Thes
 various ingredients are first boiled sepa 3 rately and cut up-the chicken into die 5 half an inch square, the vegetables int t small pieces-and afterward they ar } fried with little peanut oil and wit g see yow." See vow the famou g sauces, resembles Worcestershire sauc ] in appearance. It is imported fror
 China, where it is made of Chimes ' beans, Chinese peppers and salt pre- t pared in a peculiar manner Thi e sauce is appetizing. : :. "Geish main is dish compose
 of noodles, see VOW, onions, sushrooms
 celery, chicken breasts, Chinese wate
 nuts and young bamboo. To make i
 all the ingredients are first boiled sepa y rately, and afterward all of them eS
 cep the chicken and noodles are frie e together with a seasoning of see yov < Geish y main is served in bowl. I ' the bottom of the bowl about four table spoonfuls of noodles are places. Owe
 these the ''main" proper is poured, an s on top three teaspoonfuls of chicke breast, cut in dice, are sprinkled. } Pineapple fish" Is pleasant disl = To make it, you have fresh fish-sha
 or pike-remove the bones, and cut tn n flesh into small squares. Dip tn : squares into batter of eggs and 1oul s and fry them to light brown in boil
 ing peanut oil Afterward dry them i e the oven. While they are drying, a lii :, tie celery is chopped up with an ohio : and five or six mushrooms. Now tn
 juice is drained from a pineapple, an y the fruit is cut in small pieces an t fried in It's juice, together with tn : celery, mushrooms and onions. Jus ,, before the pineapple is quite done, tn
 fish is dropped in with 1t. Then all [, pineapple, fish, mushrooms, etc.-ar = served together This dish has an cd e and fragrant flavor. No one possibl. h tasting it, would imagine it containe - fish. : The following is a list of Chimes dishes, with the contents of each dish: Fin ka nau yok"-beef dressed wit
 tomatoes. < : ''Li chee," chicktn, celery, onion q water chestnuts, young bamboo an Chinese mushrooms. Ff .s.-
 s Mo gu sue ki," roast chicken wit mushrooms. ~,... e 'Si u ah,' duck, Chinese parsley, an n | a dozen If the choicest vegetables