The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1924-01-15
LUNCH FOR
NAH JONGG PARTY
Oriental Dishes Lend Atmosphere to Afternoon or Evening
at Popular Came

be gained by the use Of chop sticks
these are perhaps too much OF a
good thing and, detract rather than
add to the repast
Most of the ingredients used can
be obtained from a large fancy
grocer. Others can be found in the
Chinese quarter .of fair-sized city
or a Chinese restaurant.
! A few dried mushrooms will go
Q long way, for they swell to twice
their size as purchased. They should
be soaked in cold water
A Chinese meal begins with tho
| sweets and finishes with the soup.
} This offers a suggestion for the
hostess who would have her party
out Of the ordinary.
The true Chinese table is loaded
with food and each guest helps him
self. For the maidIess women this
is another idea worth considering.
! Peanut oil, or sesamum oil. is
used in place of butter or lard. The
sesamum oil is more delicately
favored than peanut oil. but may
be more difficult to procure.
! No salt is used in the dishes, the
piquancy and SAVIOR being gained
from the soyu sauce and the cooking
oils.
Delicious preserved kumquats and
ginger, to say nothing of a preserved
| chow chow" can be bought put up
in cunning earthenware jars. The
chow chow is a combination of fruits
! I'D rFxt.-
are delightful accompaniment with
boiled rice for any dinner.
/ If you don't know the Chinese
lichee nuts you have a surprise in
store for you. They can be bought
in prepared sort Of sirupy state
or with their paper-hke shells on
them. The raIsin-1ike covering of
the big stone is delicious, but unlike
any other taste.
For a luncheon or supper, chow
nIein is typically Oriental and at the
same time American enough to suit
any taste.
Chow Mein
One egg. 1 cup shredded ham.
1 cup shredded chicken or pork, l
cup minced celery. cup dried nush.
rooms, 1 onion, cups bean sprouts,
y cups chicken stock or water,
teaspoons cornstarch. tablespoon
peanut oil. 1 tablespoon soyu sauce.
pound chow mein noodles, l cup
blanched almonds.
The noodles can be bought at a
Chinese store or made at home. They
should be steamed over the chicken
stock until tender and then dropped
into hot peanut oil and fried until
crisp. Drain on brown paper and
keep hot until needed
The meat is used unlocked. II
should be cut in match-like shreds
and cooked for five minutes in pea.
nut oil. The stock is then added
and the meat cooked a few minutes
/ longer Until tender. Stir the corn
starch diluted in a little cold water
into the stock. Add soyu sauce
and simmer while preparing the
vegetables.
Soak mushrooms two hours in
cold water. Drain and cut in very
|
and separate the circles. Wash bean
sprouts and drain. Put two tablespoons
peanut oil in spider, add onion and
cook three minutes. Add celery, mush-
rooms and bean sprouts and cook Ave
minutes longer. Drop the almonds
INTO hot peanut oil and brown slightly.
Beat egg well and pour into a hot
spider well oiled with peanut OIL. The
egg should spread In thin layer over
the entire surface of the pam Fry un.
til firm to the touch. Cut into strips
about one-quarter inch wide and two
inches long.
Combine meat and vegetables and
pour over noodles arranged on a plat
tee. The stock in which the meat
was cooked is poured over the noodles
with the meat. Garnish with the egg
strips and almonds.
| A lesstelaborate dish is this Chinese
omeiet. The omelet should be made
for individual service