Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-08-09
Mrs., Wilson Suggests
Chinese Dishes
rho Orientals Are Extremely
! Fond of All Sorts of Deli
,oeies, Especially Crisp Rice
Cakes and Kumquats
r.. ,ms NJ. A. WILSON


.,,w Isi,, sy Mrs. NJ. 4. wilson. All
cssyr''"' rights reserves
-, MANY of the large cities the
o.;.,,ol Chinese shops have on sale
Jai chinese delicacies,. and IL there
spee,os ossnecial shop Of this character near
y no ro,, ,p,V can in all probability purchase
!ou' ,Sines you need from the nearest
Chinese will need a bottle of shoy sauce,
,.;.J ~ mushrooms, bean sprouts either
al!ea or canned, water chestnuts, bam-
iOv'' snrouts, lichec nuts. peanut OIL;
pou u. herbs and the dried fish, duck and
sIsds, sVn nests, If you should desire.
olipss Tso sweet tooth need not be neglected,
i. The little crisp rice cakes, almond
ict .tos kumouats in small jars, or spe:.
o o,ai nreserve, crystallized and preserved
eir, sn,ar and Chinese candies and other
ssmsSts smsSt can be added to the list.
s"Tt ~ nlan q menu is the first step IN
~. N Man of arranging Chinese dinner.
Onion and Mushroom Soup
g. Preserved Ginger
.u,,,or Chow Mein with Fried Noodles
CncAeTn nnaIet Fried Rice
rrr,ao,,ats Almond Cakes
Nuns Tea, Il desired
s,,o.t a small stewing chicken, about
.,.Sa Ss'eS and one.half pounds and SINCE,
draw and wash well; place IN sauce.
nan with two quarts OF boiling water
and and cook gently until tender; cool.
Chinese Noodles
Place in bowl
Tro Uhole eggs.
Ors.hdU teaspoon OF salt,
.. 0ns. ouarter teaspoon of White pep
p'jf fouy tablespoons of tcdter drained
t,op rice ,rhile cooking and dlloioed to
cool before adding to the egg MIXTURE.
w One.haU teaspoon Of onion Juice,
,ade by pressing grated onion through
A niece Of cheesecloth.
Reat with fork for five minutes to
Mend we'll and add -four to make
stif dough. Knead tho dough for ten
minutes; now cover with cloth and
turn bowl down over the dough while
resting on the molding board for one
half hour.
When ready to roll, divide in four
pieces and roll out on noured pastry
board as thin os sheet of paper; lift
10 cloth and let dry for one-haIf hour.
then roll as for jelly roll, and cut
with sharp pair of scissors into one
half inch ribbons. Spread on clean
piece of paper and place in warm place
to dry.
Onion and Mushroom Soup
II you decide to use the dried mush-
rooms, wash them in warm water. and
then cover two cups of mushrooms with
warm water let soak for one half hour.
Use one e.haf this amount in making the
soup, the balance are for the chow mein.
Mince the mushrooms fine. mince white
onions very fine and measure one half
cup. Place in saucepan ne-half cup
Of salt fat pork minced very fine; add
onions and cook slowly until the pork
begins to take on color: now add four
tablespoons of -four. The Chinese cook
uses rice -four for this purpose, but the
ordinary flour will do. Stir the -four
and onions we'll together now add
One quart Of chicken stock,
The prepared mushrooms.
Bring to boiling point and cook slowly
for twenty minutes: now add
One cup of boiling rater.
The meat from one leg and icing of
the chicken, cutting in tiny dice,
,1dcO teaspoons of salt,
Three tablespoons of shoy sauce.
Tmo tablespoons of finely chopped
green pepper.
Serve with rice waters.
Chicken Chow NIein
Place in saucepan
One cup of blanched almonds cut in
small pieces.
This must be done with knife.)
One cup OF celery cut IN small cubes,
0pfr 81 Il
nuts cut IN pieces,
One.halt can Of bamboo shoots split
iN pieces,
The prepared mushrooms cut In
pieces,
Three cups of chicken meat out h,
doe, or hdt-inch pieces,
One onion grated,
,0ne.hav cup of lichee nuts out in
Une' quarter cup of shoy sauce.
Cook slowly for twenty minutes: now
dlssolve three tablespoons Of flour in
one and ne-half cups of chicken stock
aad 70 the chow mein and stir carefully
70 blend and cook for fifteen minutes.
race fried noodles in large dish and
pour over the chow mein; serve with
ms preserved kumquats and almond
Chinese Omelet
Place in skillet
one'hdt cup of tot salt pork minced
Add
0ne large onion minced fine,
In gne cup OF bean sprouts drained
d. Une-hat cup OF dried mushrooms
.noI hQUG been soaked and fbeo ,nI.,.5
fine, u"' '"e" "''"ced
,., a 'p9on Of sarorin9 herbs, using pars-
/, TooS %sIi slowly, tossing until the pork
SreaE n tiye eggs in bowl and add
One,haV cup of rice aDater, drained
"1n' Me r,ce while cooking and cooled,
GGme'haT teaspoon of salt,
0e me td6LeSpoon OF shoy sauce,
Roo, RRme'hoy teaspoon Of pepper.
sliIIet neat well to blend and turn in the
SaaI Sasi!et over the prepared ingredients md
SvOA G.O slowly; when omelet is nice anJ
wi,h ury to!d and roll on hot platter: cover
ssrra S,ra nneIy minced green peppers and