Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-07-22
MENUSOFKOREA

bordering countries. Japan. China and Ko-
req. are very much the same, found that
Korea had a larger meat diet-that is. the
sailed meats-thlin the other two. As a
consequence mary typical Korean recipes
include the use of ham and salt pork and
bacon.
The bones Of young chickens crushed to
a powder or chopped into small pieces CON
stitute unique dish of this eastern coun-
Try. The principal vegetable product pecu-
lar TO Korea, and. IL may be added to
Japan as well, is the young bamboo shoot
which in the homes OF the wealthy is
served in all sorts OF appetizing ways. 70.
their salad seaweed is the fayorite green
vegetable, and has a sharp biting flavor
that IL most refreshing in hot weather. IL
makes a very beautiful and picturesque
garnish. and Is employed very frequently
to wrap around balls or eroquettes OF
starchy vegetables. not only adding TO
their pleasing appearance but greatly in
creasing their savoriness.
Inc following is a typical menu in q
hish-class Korean home
Cha-Tea
u1 fou Soon An-Ffbely chopped ham with eggs.
Whey sum-Bamboo Shoots with mushrooms and
Chow Ksi Goot-Dice-shsped spring chicken bone.
served In sweetmsat pickles
with cut beef and celery.
Cow Jee-Finsiy chopped spieed pefh, wrapped In
Chow Mien-A kind of boiled rDsesroni fried with
thin strips OF chicken, pork mush-
B'ng Lon-Betei nuts preserved in rock candy.
Cha-Tea
Sam Soo-Rice liquor.
Imperial Soup.-Heat In a small sauce
pan half a tablespoonful OF butter. add half
a medium-sized onion. two ounces OF lean
salt pork cut into small squares and two
bay leaves. Stir well with wooden spoon
and brown to a nice light color for eight
minutes. occasionally stirring Add eight
medum-sized peeled and sliced raw pota-
toes. Moisten with one and half quarts
of hot water and half pint OF cold milk.
Season with a tablespoonful of salt one
teaspoonful OF pepper and a tablespoonful OF
grated nutmeg. Lightly mix. Cover the
pan and allow to gently boil for forty-five
minutes. Strain through fine sieve into
another saucepan. and boil for five minutes.
Add four tablespoonfuls of cream and half
tablespoonful OF butter divided into small
bits Mix we'll for one minute and serve.
Royal Method OF Serving Cod1sh.-Taks
three slices OF fresh Goldfish one inch thick
each. These should be allowed to lie in
the following mixture for about three
hours: In an earthenware basin place one
small. sound. sliced white onion. three chop
ped parsley roots. half a sound sliced
lemon. two cloves. one bay leaf, half "A tea
spoonful OF powdered thyme, one teaspoon
full of allspice. three tabiespoonfuls Of vine
gar, saltspoonful of pepper and one quart
of cold water. Mix well and lay the fish
in It. Remove from the picking mixture
and boil slowly In q napkin for thirty min
utes. Peel three large raw potatoes and
boil In sailed water for fifteen minutes.
Heat In small saucepan one tablespoonful
or butter, add one tablespoonful of -four
and mix well with a wooden spoon until
thoroughly heated Then add three-quar-
ters of cup of hot water. Season with two
saltspoonfuis of salt and one saltspooufui
Of cayenne pepper, and add the yolk of n
raw egg and the juice OF a quarter Of q
sound lemon. Set the pan on one corner OF
the stove and mix with wooden spoon
until we'll thirkapRd hainp N
let 1t boil Strain through a cheesecloth
Into another saucepan. Drain the potatoes
and add them TO tie auce. Heat for three
minutes, gently mixing meanwhile. Dress
the fish on hot dish. cover with the sauce
and sprinkle with chopped parsley. Sur
round the platter with pieces of thin care
fully broied bacon.
Broiled Sardines on Toast--Wen-tsiou.-
Choose twelve fine. good-siZed sardines.
Carefully roll them without breaking in
cracker dust crumbs. Arrange on double
broiler and broil over a brisk FIRE for two
minutes on each side, or until of q good
color Prepare six small pieces OF toast.
Place two sardines on each slice. Arrange
them on a dish and cover with the follow
ing sauce:
Brown in small saucepan half q table
spoonful of butter and one finely chopped
onion. Add half teaspoonful OF mustard
and one teaspoOnful of -four. Mix well with
out cooking. Add four medium-sized fine
red, crushed and strained tomatoes. Mix
WELL season with a teaspoonful OF salt. half
G saitspoonful of cayenne pepper and final
ly a teaspoonful Of powdered sugar and
teaspoonful Of Worcestershire sauce. Mix
thoroughly and then allow to slowly boil for
twelve minutes, stirring once in a while.
When finished add butter the size of a wal
nut, mix without boiling for a minute and
serve with sardines
Delicious Ham Savory.-Place in a chop
ping bowl three ounces of cooked, lean ham
and chop for ten minutes until Il is y
smooth pulp. Then add half a tablespoon
full of good butter two tablespoonfuls OF
Worcestershire sauce. half saltspoonful
OF cayenne pepper and half a teaspoonful OF
mustard. Chop the whole well together for
five minutes more and place this paste on a
plate. Prepare six small round pieces Of
toast. Divide the ham preparation evenly
on the toast and serve Immediately.
Young Chicken Cooked In Approved so
rean Fashion.-RemoYe the head and legs
Of a tender two and half pound chicken
and then cut into twelve even pieces, Heat
two tablespoonfuls of olive OIL IN a large
iron saucepan and put IN the chicken. sea-
son with a teaspooDful of salt. half n tea
spoonful of pepper and gently cook for Ill
teen minutes or until nice golden color.
frequently tossing the chicken meanwhile.
Slice rather finely two medium-slzed 5ould
white onions, two sound green peppers
from which the seeds have been removed,
and add both to the chicken. Mix well
with q fork on a steady fire for ten min
utes. Moisten with half cup OF hot
water and add four medium-sized sound.
l1pG DGeleQ ana seEutQ lOnaAOtS cur 4lAb
small pieces. Mix WELL add enc teaspoon
full of finely chopped parsley. Cover tho
pan end allow TO cook for fifteen minutes
more, when 1t is ready to serve.
Ham with Pickle Seuce.-Buy a four
pound piece of tender raw ham. Remove
the skin and neatly trim all around. Heat a
Tablespoonful of lard in a saucepan. lay IN
the ham and. lightly brown for 1--WE min
utes on each side. Lift up the ham ana
place on plate. Put in the saucepan two
ounces OF Harding pork cut in small pieces,
one small sound sliced carrot, one small
sliced onion one branch sliced celery, two
branches of chopped parsley, one bay lear,
two cloves and one saltspoonful of thyme.
Allow this mixture to brown for five min
utes, mixing occasionally, and add the ham.
Moisten with cup OF hot water, and, IL
handy two tablespoonfuis of tomato JUICE.
Season with half a teaspoonfui OF pepper.
Cover the pan and let boil for five minutes.
Then place in the oven to bake for thirty
five minutes Strain into another saucepan
and add six vinegar pickles finely chopped,
one tablespoonful OF chopped capers. half a
teaspoonful of chopped parsley In a table
spoonful of vinegar. Lightly mix and bell
for two minutes. Pour over the nam
and serve. This dish requires careful prep
aration TO be tasty but when properly
cooked 1t is a meal IN itself with service