The Northwest enterprise. [volume] (Seattle, Wash.) 1931-1952, 1931-04-02

/ Ht iAitild iNAO NdAtc lOI
several uncommon foods and recipes,
yet each is within the ability of the
average hostess, so that a truly
Chinese dinner can be prepared with
excellent results by any one who will
follow these simple instructions.
Up-to-Date Chinese Meal
Si-Yang Choi Tong s(Watercress
Soup)
Broiled Pork Tenderloin
Dreamed Cucumbers
Subgumm Salad
Chow Tao (Fried Shoe-String
Beans)
Peach Celestial Fortune Rice Cakes
Kumquats Jasmine Tea
Si-Yang Choi Ton
2 eggs well beaten
Il pound tender watercress
l pound lean beef
Small piece raw ginger root
Pepper and salt to taste
Soy bean sauce
Shred a quarter of a pound of
lean beef and soak it for l 8 minutes
in a mixture of tablespoon of vege-
table oil, a tablespoon of soy bean
sauce and a quarter teaspoon of
sugar. Use the remaining beef to
make soup stock, boil it down to
quart, and strain the soup until it is
clear. Just before serving, fry the
shredded beef with finely chopped
ginger in a hot pan which has been
creased with bacon fat or vegetable
oil. Keep stirring the beef until it
is cooked tender and then add the
washed and chopped watercress and
soup stock. Bring the whole to a
boil, remove from fire, then add
carefully the we'll beaten eggs to
the mixture. Cook again for few
minutes, then season with pepper,
salt and soy bean sauce.
Chow Tao
2 pounds shoestring beans or
string beans
la pound thinly sliced pork
Small piece finely chopped raw
ginger
Pepper and salt
Soy bean sauce
Break up the shoestring beans,
which are generally Is or 20 inches
| long, into one and one-half inch
lengths. Wash clean and drop into
boiling water. Bring to boil and
pour off water. Fry the sliced pork
and finely chopped ginger in hot,
creased pan. Add cooked beans to
the fried meat and cook mixture
slowly until meat and beans are ten
der.
6 medium sized young cucumbers.
/ c chicken broth.
1-2 T butter.
2 T finely chopped cooked ham.
A few grains of chopped raw GIN
ger root.
Cornstarch.
Pepper and salt to taste.
Peel off the green skin of the Gu
cumbers as thinly as possible and
remove all the seeds. Cut each Gu
cumber into six sections lengthwise,
two or three inches long. Drop
peeled cucumbers into boiling water
and bring to a boil, then drain off
water and add chicken broth (beef
broth will answer just as well if
chicken broth is not conveniently and
let simmer until cooked tender.
| When done make a medium thick
gravy and, season with few grains
of finely chopped raw ginger root,
pepper and salt. Pour this mixture
into vegetable bowl and garnish
with finely chopped, cooked ham.
Subgumm Salad
1-2 pound bean sprouts.
Ia pound tender watercress.
good sized red peppers or pi-
mientos.
heads lettuce.
Wash watercress and bean sprouts
clean. Cut the watercress into inch
lengths. Drop both ito boiling wa
ter and stir for a minute or two.
Pour into a sieve and let cold water
run over them, then drain off water.
Mix watercress and bean sprouts
in subgumm salad dressing before
spreading them on lettuce leaves.
Sprinkle with thinly sliced red pep
pers.
Subgumm Salad Dressing
a T olive OIL
2 T vinegar.
1-2 grain garlic.
1 t sugar.
T soy bean sauce.
1-2 finely chopped raw ginger
root.
l finely chopped hard cooked egg
salt.
1-2 pepper.
T tomato catsup.
Rub the salad bowl with the hall
grain of garlic until bowl has @
garlic odor lido not include garlic
in the dressing.) Add olive oil ant
other ingredients in the order giver
above and stir mixture until event,
mixeu