Evening star., 1937-05-18

y teaspoon paprika,
Black pepper and salt to taste (be
careful about the salt II the Virginia
ham is useO.
l tablespoon tomato catsup.
cups cooked rice.
2 cups cooked shrimp.
Slice the onion and fry it in butter
in the frying PAN Slice the tomatoes
and add them when the butter be-
comes brown. Let all brown together.
Add the ham and all the seasonings
and let mixture cook for 10 minutes.
Then add the rice and let all cook for
10 minutes more. Last, add the shrimp
and let entire concoction cook for 10
minutes longer. Chicken, lobster or
crabmeat may be substituted for the
shrimps if desired. Serve very hot.
OUR next little gem comes from
China-and is our old favorite,
chop suey. If you don't fancy it with
pork, as most people do, then you may
have 1t with beef, lamb or chicken.
II you don't care for that. then try it
with ham or mutton or snails. Or II
you are a vegetarian you may have
vegetable chop suey. And If none of
these sound just right. the Chinese
will solve that, too. "Viands," they
say, have various f1avors; what pleases
the palate is good
And having settled that We can go
on to what we know to be true of this
delicious and fairly exhaustleSs hodge
podge. 1t is a grand dish to remember
these lovely Spring days when schem-
ing for variety in the preparation OF
common meats and vegetables. This
is one of the most popular methods OF
making home-style chop suey and from
it many delectable mixtures may be
devised, using any OF the meats
previously named.
AMERICAN CHOP SUEY.
Cube pound lean pork or beef Fry
until brown and about half done In
well-oiled skillet. Slice thinly three
stalks Of celery, dozen water chest
nuts, dozen or more mushrooms.
Add to meat with y cup soup stock
and Il pound bean sprouts and let
simmer until well cooked. Dissolve
l tablespoon corn starch in cold water
and stir in. Now add 3 tablespoons
Chinese sauce, or little more If extra
saltiness is desired. Sprinkle with pep
per, stir well, and serve hot.
Serve it with platter Of sliced raw
turnips, shredded carrots, green onions
and spiced sour pickles. The bean
sprouts may be withheld and served,
buttered, along with the rice and meat
mixture. Shredded red cabbage mar
mated with a sour dressing Is an ideal
salad choice.
Ginger roots and bamboo shoots are
sometimes used in lamb chop suey, and
other ingredients which may be tried
in the various chop suey dishes in
clude green pepper, pimento, onions,
almonds. The meat may be fried in
olive or peanut oil or the tangy Soyu
for distinctive and unusual flavor
tone Chicken for chop suey Is par
ticularly delicious when fried first
in peanut oil, q favortte Chinese
seasoning.
OUR third solution to the prob
~ lem" comes from old England,
and Is always popular, especially with
the men Of the party:
CASSEROLE OF VEAL.
cups cold cooked veal, cubed.
2 cups brown sauce or gravy.
Il cup diced celery
u cup carrots, cut in balls.
3 Spring onions, sliced.
l cup cooked or canned tomatoes.
Salt and pepper to taste
l teaspoon Worcestershire sauce.
l cup baby lima beans, cooked.
u cup cooked or canned mush-
rooms, sliced
cup potato balls, parboiled 10 min
utes.
Place the veal, gravy, celery, carrot,
onions, tomatoes and seasonings into
buttered casserole. Cover, and let
bake in moderate oven for one hour.
Add the rest Of the ingredients, and
cook for 80 minutes longer. Serve
from the casserole, with hot rolls, or
biscuits, split and buttered, and a cool
green salad. It sounds "homey"-but
you'll find 1t tremendous successl