Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-08-05

rA'-Ae' teoHs- MohSouSn COOKS certainly
have wonderful knack in putting ingre
clients together, and while their food as
whole is much too rich to be rea,l,,
healthful over here. many of their dishes
are wonderfully delicious and appetizirz
when slightly changed to suit our rnetbsss
OF cooking.
The Chinese cook. for Instance ,,,,ar.
stands how to pick bird SO finely that
by the use OF a wet towel 81 loass ,s
though It had been shaved The,, ais,
have number of good ideas for the nrar.
aration OF bacon, dueSiings. ruaca~onI
etc, For seasoning they have an o,l.~t..,,
IDEA OF taking slices OF ham. cbarrins, n
over range or near the FIRE and iron
pouhaiag u to powder. The following
are choice recipes among those which rar.s.
TO my hand during various travels tI,,,,-i-G
the important cities of China
Bami Hongkongoise-Cut into haif-ir.h
SQUARE . pieces half pound Of lean raw
pork, cut the same way and keen tbar, Ser
arate Chop very finely six small onions
ana mix with heaping Tablespoonful OF
freshly chopped parsley
Now plunge Into boiling u-atar ,itb
teaspoonfui OF salt In a sauceuan ana hoi
lot Hteen minutes half a pound OF noodles
ana quarter OF a pound OF best macarpni
Soos the noodles and macaroni separately.
ana dfter draining off the water keen sap
arate. Melt tablespoonful os butte a, a
saucepan and add two light tabiespoonfuis
or hour Stir well together with a wooden
spoon while browning for four minutes
Moisten with a cup of hot water and add
TWO good-sized ripe tomatoes which hava
been chopped. Season with half table
spoonful OF salt, half q teaspoonful OF
WnIte pepper. one saltspoonful OF grated
nutmeg, half tablespoonful of cayenne
pepper and one teaspoonful of curry DOW
DER. Stir all well together and allow Ia.
gently simmer for twenty-five minutes
strain the sauce and keep It warm
Lightly butter the bottom of a ME disk
then evenly arrange the macaroni at the
bottom of the dish. Spread very little
OF the sauce over the macarom and then a
sprlnklS OF the chopped onion and
parsley. Arrange the beef nicely divided
over the macaroni, and sprinkle with
parsley Season with a tablespoonful of
salt and a dash OF pepper Now sprean
mar the remaining sauce over. Neatly lay
haif the noodles evenly over arrange the
pork as layer over the noodles. sprinkle
the remaining sauce over scatter the ton
with tablespoonful OF grated cheese dot
WI, WITH teaspoonful of butter. laid IN small
DTS over the surface, and cook in mod
crate oven for ifty-five minutes
FISH Broth and Sage Canton-Finely slice
one medium sized peeled carrot one onion
ana TWO branches OF celery. Place thess
In large saucepan with three quarts Of
water. Add two branches of parsley. one
spirg OF thyme. one sprig of marioram,
a blade OF mace, one bay leaf and a Glove
half teaspoonful of pepper. Boil forty min
utes, then add two pounds goldfish and
gently simmer fortynye minutes Remove
strain through double cheesecioth into
another saucepan. reset on fire and as soon
as Il comes to boil. dredge in three table
o. weli-washed and completeIy
drained sage. Lightly mix with a spoon
while adding 1t, and boil again for twenty
Hong Ying Gong (almond souo,-Taks
three pints and half of plain soup broth
and place in saucepan with a finely
onion. teaspoonful OF chop
ped parsley and seasoning of teaspoon
ful of salt and a half teaspoonful OF
pepper. Add three ounces Of raw rice with
a half teaspoonful of butter and boil for
thirty-five minutes. Scald three ounces
almonds In boiling water latter they have
been shelled), drain and peel them and chop
almost to a powder Place this powder in
a saucepan with two cups of milk and boil
for ten minutes. stirring once I'm a while
Now press this milk mixture through a
cheesecloth into the soup. Mix we'll bolt
for ten minutes and serve with slices of
toast.
Fried Eggs, Ii Hung Chang-Make six
pieces of fresh toast, each three inches
square, lightly butter and place on dish.
BroiI six exceedingly thin slices Of lean
bacon for a minute on each side Cut each
slice in two and arrange over the six
pieces OF toast Heat thoroughly q we'll
buttered small fryingpan. Crack IN two
fresh eggs, sprinkle over a teaspOonful Of
very finely grated cooked ham. season with
4 saltspoonfgl of salt and half saltspcon-
Jul OF pepper, cook two minutes on the
stove and set in the oven for one minute
Remove and carefully slip onto the sew
eral pieces of toast. When all are pre-
pared sprinkle over a teaspoonful of curry
powder Now place tablespoonful OF but
-er in a fryingpan and shuttle the pan
over the fire until the butter attains a nice
brown color. Then pour in a teaspoonfuI
IF butter, toss a little and pour over the
eggs.
Fish Cutlets-Remove the skin and bones
from a two-pound piece of fresh halibut
sod or fresh paddock. Cut It in small
pieces, place IN chopping bowl season with
1 teaspoonful of salt, three saltspoonfu!s
,f curry powder and a satspoonful each
IF cayenne pepper and grated nutmeg and
chop exceedingly fine. Pour in little by
little while chopping, two tablespoonfuls
Of milk previously mixed with the yolk
IF an egg. Divide hash into six even parts.
'oli out on a Toured table and dip in beaten
egg. Mix on plate three ounces Of
bread crumbs. two ounces of finely chopped
cooked ham, a saltspoonful OF ground
thyme and a ground bay loaf Roll outlets
n this mixture. Fry for eight minutes on
each side and serve hot with a sauce
Tasty Herring Dish from Peking-Remove
skin and bones from two smoked herriDgs.
cut in half-inch. sianting, thick pieces,
place In deep dish, cover with cold milk
and soak for two hours. Drain on a cloth.
place on plate, squeeze over the juice OF
lalf a lemon add half a teaSpOonful OF
freshly chopped parsley, two tablespoonfuls
If OIL turn well In seasoning and allow to
stand for fifteen minutes Prepare fry
ng batter of half a round of stfted flour,
nix together with two tablespoonfuls or
,live OIL, half a teasponful of salt. one ia
of powdered sugar the yolk
II three eggs two tablespoonfuls of cold
water and half a cup of cold milk. Roll
lerrings ia this batter drop IN boxing rat
or ten minutes, remove with a skinner
md serve.
Kidney Curry-5kin twelve fresh mutton
Kidneys, cut them in two lengthwise. sea-
ION With q teaspoonful of salt and half
teaspoonful Of pepper and keep until re-
luired- Cut in two-inch strips a small car
'ot, seeded green pepper. two branches
Il celery and an onion and place IN
saucepan with two tabiespoonfuls OF melted
,utter Fry for ten minutes, stirring once
n a while. Add a sound apple cut In
mall strips and two finely chopped seeded
ed tomatoes Season with half tea
poonful of salt a saItspoonfui each OF
ayenne and grated nutmeg and teaspoon
nj of curry powder. Then brown for ten
minutes. stirring occasionally. Dredge in a
of -four, stir we'll with a half
| cupfuI OF hot water and cook for TWEEN
y-fiye minutes. Place kidneys in frying
,an with tablespoonful of melted butter.
ry for two minutes on each side, pour tho
ouaents OF the pan over all and serve with
r. - .fra-1 .z.-x