The Bismarck tribune., 1924-01-26

| II cups chicken stock or water, :
teaspoons corn starch, | tablespoon
peanut oil, tablespoon soyu sauce,
pound chow mcin noodles, | cup
blanchcd almonds.
The noodles can bS bought Al Il
Chinese store or made ut home.
They should sbe steamed over the
chicken stock until tender and then
dropped into hot peanut oil and flied
until crisp. Drain on brown p"per
and keep hot until needed. II
The meat is used uncookcd. 1t
should he cut in match-lkc ahrcds
and cooked for five minutes in pea
nut oil The stock is then added
and the meat cooked few minutes
longer until tender. Stir the corn
starch diluted in little cold water
into the stock. Add soyu sauce and
simmer while preparing the veGcta-
blcs.
Soak mushrooms two hours in
cold water. Drain and cut in very
thin slices. Cut onion in thin slices
and separate the circles Wash bean
sprouts and drain. Put two table
spoons peanut oil i'm Il spider, add
onion and cook three minutes. Add
celery, mushrooms and bean sprouts
and cook five minutes longer. Diop
lhe almonds into hot peanut oil and
brown slightly.
Beat egg well and pour into Il hot
spider well oiled with peanut oil. J he
egg should spread in Il thin layer
over the entire surface of the pam
Frv until firm to the touch. Cut
into strips about one-quarter iuch
wide and two inches long.
Combine meat and vegetables and
pour over noodles arranged or Il
platter. The stock in which the
meat was cooked is poured over the
noodles with the meat. Garri5h
with the egg strips and almonds.
A less elaborate dish is this Chi
nese omelet. The omelet. should be
made for individual service.
: Chinese OmcIef UndivduaD
One egg, , tablespoons minced
mushrooms Canned -or fresh), 2,
tablespoons minced raw pork, 2
tablespoons bean sprouts, tea
spoon soyu sauce.
Beat egg slightly with one table
spoon water. Put sesamum or pea
nut oil into frying pan. Use about
one dcssertspoon. When hot add
mushrooms, pork and bean sprouts
and cook, stirring frequently until
meat is tender. Put one teaspoon
of oil in each individual pan. When
hot put in three tablespoons of beat
en- egg, making "A thin layer over pan.
Cover with meat mixture and add
remaining egg Cover and cook
slowly until puffed. Remove cover
and finish cooking in hot oven. Do
not fold like the ordinary omclct,
but serve as it is cooked. The soyu
sauce should be put in the pan with |
the oil when the omolet is cooked
This recipe for Chinese fried
cakes has been Amcricanzcd to the
degree of making it palatablc to
Americans. The fried cakes would
be Just the thing to serve with tea !
in the afternoon or could be used as
the sweet for luncheon or supper.
Chinese Fried Cakes
Two cups flour, 2-3 cup butter, IL |
teaspoon salt, l-3 cup cold water, 12
cup chopped black walnut meats, l-2 !
cup lichcc nut meats or raisins.
honey to make moist.
Mix and sift flour and salt Rub
in butter with tips of fingers. Add
water, little at a time, working
it into the dough first on one side
of the bowl and zen on the other.
The dough should be about the stiff
ness of pie dough. Roll on a -four
ed molding board to one eighth inch
thickness. Cut with round cookie
cutter. Put a tablespoon of the nut
mixture on half the circles, dampen
the edges slightly with water and
cover with the remaining circles.
Press the edges firmly together and
drop into hot peanut OIL Fry de-
licate brown and drain on brown pa
per.
If an ice is wanted as dessert
choose ginger ice. tea ice or orange
ice garnished with bits Of crystalliz-
ed ginger. A bavarian cream with
.kumqYats, while not authentically
Chinese, is delicious and unusual
If canned bamboo sprouts are pro-
durable they make a typically Chin
ese salad when combined with cab
meat, shrimps or lobster. Moisten
with mayonnaise and serve on bed
of head lettuce.
Chinese cabbage with French
dressing or bean sprouts with
French dressing provide choice in
salads. In making the French dress
ing add one teaspoon Of soyu sauce
to the usual rule of four tablespoons
oil to one Of vinegar and one of lem
on juice.
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HERE EOP CHOW