The times-news. [volume] (Hendersonville, N.C.) 1927-current, 1934-05-24

as Che more ex-
perienced. | am
Mrs. Shockley giving you a
recipe here which according 10
tourist cook books from China, Is
Chop Suey. The Chop Suey we
know in this country is not known
, in China: it is dish for tourists
and for American-Chmese restao-
rants. But good just the same
CHOP SUEY
One and one half pounds pork.
chicken, beef or lamb; one large
onion. one stalk celery; twelve
good sized mushrooms; two cups
bamboo shoots (any large grocer
has these canned); one and one
half teaspoons sugar; two and one
half tablespoons soy TASK at any
large grocer or if there Is Chi
nese or Japanese grocer IN your
town. it can be haa there); one
tablespoon tarragOn vinegar; one
cut fine olive or sesame oil.
Cut meat into strips, very thin
ones with the scissors; put one
half cup of oil in pan, heat ana
add the meat. Stir for minute.
then add the vinegar, soy, and
sugar and cook five minutes.
Chop the other ingredients, and
place in another nan which con-
tains half a cup of hot oil. Coos
until thoroughly heated, and then
add the meat. Cook until 1t boliS
hard. Combine mixtures, pile on
Chinese dishes, and serve.
CHINESE RICE
Chop Suey should be served
with rice, and to cook rice the
Chinese way is to wash it clean,
add water, enough to cover one
inch above the rice. Let 1t come
to boiling, then turn the heat low,
and let the rice simmer until II
is cooked dry. Do not remove
the lid during the cooking, until
end, to see if it is dry. When the
water is absorbed, each grain OF
rice stands apart from the others
CHOW MElN
While Pm at it might as well
give you the Chow Mein recipe
too, for many housekeepers, espe
cially those who serve midnight
suppers, like to give an Orienta
party once in a while.
This recipe calls for one pounC
noodles (raw); one fourth pounC
mushrooms; one fourth pount
bamboo shoots; one fourth pount
water chestnuts; one eighth cul
thinly sliced cooked chicken; on
eighth Gun thinly sliced cookies
ham; two fried eggs; one hal
cup roasted chestnuts. The shoot
and chestnuts are obtainable can
ned at most large grocery stores
{ Drop the raw noodles into a pc
of boiling water; add a little sa
and bail rapidly for five minutes
Drain and let cold water from tn
faucet run over this. Dry in
warm oven until thoroughly DIR!
Drop into deep hot fat as yo
would doughnuts. Take out quicl
ly and drain on thick layers
paper toweling.
Saute the mushrooms in littI
melted butter, cook the bambO
shoots at the same time, and tn
water chestnuts. Until all are tel
der. Season with salt. pepper, so
bean sauce and a little groun
ginger. Remove these from tn
pan and re-heat the noodles j
the same pan, using the fat l
which the vegetables cooked.
On a hot platter make a laye
of the noodles, a layer of the yes
etables and layer Of the chicke
and ham. Beat the two eggs an
fry in the same frying pan in tn
left over butter. Slice the har
cooked eggs fine, and spread o
the chieken and ham. Sprinkl
with chopped almonds. and a littl
parsley.
BEEF GOULASH -
$50 many inquiries eomel.1 flo
a good goulash, that ! am givin
another recipe for Il here:
Three tablespoons shortening
two onions; one half cup bee
stock or bJuillon; three table
spoons chill sauce; two table
spoons tomato catsup; one ha,
teaspoon worcestershire sauce
one fourth teaspoon paprika; on
and one half cups cooked beet
salt and pepper to taste.
Z" Melt the shortening in a fryin
?. pan, slice the onions very thin il
u to it and fry until brown. Pou
into a double boiler, add tt
/; stock, chill sauce, ieatsup and wol
eeStershire sauce, and seasoning
Simmer for ten minutes, then ad
the beef cut into cubes. Simme
for five minutes longer. Serve.
~ a M.f Sf.EN.