Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-08-18
by MRS. M. A. WILSON
Copyrfoht, 1891, bv Mrs. N, A. WIS
An riJhts reserved.


Copyright, 1891 bv Mrs N, A. wilson,
All RIGHTS rcSc'rcd.
Z MY DEAR Mrs. wilson-kindly
1vl lot me know through the paper
q recipe for making chop suey'
MRS. II. NJ. r.
7 have had several requests for TINS
and some of the other Chinese dishes,
so I am giving you four favorite dlsheS
of a metropolitan mandarin
Pork Chop Suey
Cut one pound Of lean young loin
nork in one half inch dice. Fry, the
pork In four tablespoons OF salad OIL
until a nice light brown. Now add
One. .tourh pound Of m"S"roomS'
pceicd and cut in hdt,
One and onc.hGt cups Of d''cd cc'e'V'
Three onions. chopped tnc,
Ono cup of fnelv ShrCddcd cdb6dPc'
One. h1t cup of boiling rrdtcr.
Cover closely and steam for one hour
Now add
One teaspoon OF salt,
One teaspoon Of trhite pepper.
One tablespoon Of soy or NorceS'
fershiro sauce.
One pound Of bean SprohfS'
Or ope.half cup of dried lima beans
.oaIod for three day.. Change the
wafer every day and then cook uhtII
tender. l.,.,o,,
The Chinese dishes call for one dozen
water chestnuts and one can "t nhmo"o
sprouts. Tuese supplies may De on. W
tained Mt any Chinese store. Personally
7 And rho cabbage and lima beans good
substitute for the above ingredients
Pao Ping
Chop sufficient cold roast or boiAeu
pork to measure one cup. Now adu
One cup of cold cooked lima beans
One cyp OF cold cooked string oedns'
One-hait cup Of cold cooked carrots
One-hdlt cup Of grated onion -,
One and onc.hdlf teaspoons OF Sd"'
One teaspoon Of rhitc pepper.
One tablespoon Of soy or " ofcoS-
tershirc sauce.
Mix well, and then prepare pastr!
as follows:
Three cups Of -four.
One teaspoon Of salt.
One tablespoon Of baking powder.
sift and then rub into flour two-
thirds Gun of lard or other good short ,
ening. and then add nine tablespoons ol
water and form TO q paste. ROIl ou'
one eighth inch thick. and then cut IN
squares. Place a tablespoon or tn(
mixture in each square. and then toIc
like turnovcrs and press the edges TO-
rether. Brush with beaten egg ano
then bake in moderate oven until "eH
cate brown, usually for twenty MN
utes.
Yung Dan
Separate four eggs. and then beat
the whites until very stiff. Gently SIN
in the yolks. and then have the skillet
with four tablespoons of butter. wait
ing, smoking hot. Turn in the prepared
eggs and cook gently, and just oetor'
turning, spread with:
One halt cup Of onions COOKED Colder
bro1cn in q little fat,
One half cup of cold cooked Chtckc'
fuse meat picked from carcass dnc
neck, chopped fine,
Sir mushrooms. peeled and mtncc'
fine and parboiIcd.
Turn vegetables into cloth to drai
before adding the omelpt. and the fol-
over tie omelet. cook for five minute
longer. Turn on hot platter and serve
Fried Noodles
Place in a mixing bowl:
One cGg.
-Four tablespoons Of UGtcr,
One teaspoon Of salt,
One.half cup Of rice, rubbed hrougj
siere.
Beat with fork to mix. and then adj
sufficient -four 10 make a very stiff dr.
dough. Knead well for five minutes
and then cover with bowl and let stan
for one half hour. Then divide in hal
and roll out on flOured pastry boar
until thin as paper. Roll loosely ik
for jelly roll. and then cut in fin
strands like noodles. Drop in pot G
smoking hot cooking oil and cook 70
five minutes. Skim out, and then drai
on paper napkins.
Chow Mein
Prepare the noodles as directed an
fry. Dice one stalk Of celery and par
boil. Mince three onions and then par
boil and drain. MinCe fine one an
one half cups of cold roast pork. heat i
a little gravy. Make one cup of gravy
season well and add one tablespoon ,
Worcestershire sauce.
Now arrange fried noodles on disl
Spread over the hot t-Cookcd celery an
onion and then the chicken. onc-h hH
can of hot bamboo sprouts and one cl
Of finely shredded cabbag" parboiled an
drained. Pour over the gravy. Sprink
with two hard boiled eggs rubbe
through a sieve.
PAX ChOi Chinese Cabbage
Use the midribs Of Swiss chard G.
in four-inch pieces and then int
match like strips. Prepare a drcssin
as follows:
Chinese Dressing
~ Place in bottle or jar
One-hdf cup Of SaInd oil.
One tablespoon Of soy or Worccs
tershire sauce.
Three tablespoons Of sharp whit
soine rineGGr,
One teaspoon Of sugar,
One tclSDOOu Of SOF