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拓进捉琎褪照瓶甜照照照3 评.班0议瓦8 8’ 0 0 01^丑0。尺;照熙昍熙昍熙熙甜昍1.:昍肉成鷄切成一寸半長之肉條。於熟鑊煎蛋。亦切成一寸長之蛋条。靑葸切麵荽生鮮而且乾。用油兩大匙濂於麵上。然後置麵於蒸籠之上。約蒸十鐘卩用叉輕鬆之。但勿紊亂。舖於板上俾其自冷。由是置於油鑊中炸之。油要而且先煑至紅熱。麵炸至黃金色。將麵滲乾。置在較煖之地点。猪肉或鷄肉切絲。加八濃肉汁或鷄膏。慢火煑之。約十五至二十分鐘。勿使之黃。然後落瓜菜同煑十五分鍾。時時以鑊縫攙和之。以豉油《一大匙〗和勻粟么令之軟。約半杯樊或水加入。將三物調和後。即傾濱,於瓜菜上。後和之 0必荽時加些少水0約煎兩分鍾。卽将之鋪藎於麵乾之上頂加靑葱絲及蛋絲之点級0 芙蓉蛋十隻蛋一秫切碎醃肉一杯芽菜 ^杯葱頭-切絲半杯馬蹄將蛋與其他各物打勻。至凝爲度。分作六份。毎份以碗載成蓉蛋模樣0然後輕瀉於紅熱之油上而煎之。俟其一面煎黃時。卽翻縳而再煎黃別面0食時加糊水或豉油。中國飯一杯米 ^ 一杯零四分之一杯水用冷7、將米洗数次0至水淸爲丨1:。將水瀉去。置米鑊屮0米面加水約三分之一寸深。鑊繁密用猛火煑至滾起卽滅火0慢火二十至三十分鐘。或至飯軟熟而』!:。如欲加鹽者加鹽。置飯於疏底器中以冷水濕之。然後再置八爐令其乾。或者以熱水濕之而令其乾亦可。米餅仔四分之一杯牛奶油四分之一小匙鹽兩隻蛋略打勻半杯米粉半杯糖粉二大匙水半小匙曼尼拉將牛奶油撇皮。加糖。加蛋。再加水及味。最後加人其他經餘成堆之各乾物。以捲之使成薄片。愈薄愈妙。切成方形之41、餅。釐燻爐中0以慢火燻之0 至黃香爲度。〈注意》爲保證此厨書中各方効果起見。現特介紹用麥尼市从0^^58 81)1068香料。味精。曲姑。以及畢近跑打等物。@用以上咨物者。當以用麥尼市公司者爲宜。佾用別家公司之物。効力太徴。須多加材料始能得同樣之効果0 14
A CHINESE DINNER Bird's Nest Soup Chop Suey or Chow Mein Egg Foo Yong Rice Tea Hot Rolls Preserved Fruit Rice Wafers BIRD'S NEST SOUP 2 tablespoonfuls granulated gelatin 4 cups chicken broth 1 egg, slightly beaten 1 teaspoonful lemon juice % cup fine noodles Salt and pepper to taste Soften gelatin in one-fourth cup cold water, dissolve in hot broth. Place in a double boiler, add noodles and seasonings and cook until noodles are done. Add egg and lemon juice just before serving. CHINA CHOP SUEY 1 pound raw chicken (or pork and veal) 1 cup celery, cut in thin strips 1 onion, minced 6 mushrooms, sliced 6 water chestnuts ^ pound bean sprouts pound bamboo shoots 1 teaspoonful Soyu Sauce 2 cups chicken or meat stock Chicken fat or drippings Cut meat and vegetables in thin strips. Brown in hot fat. Add seasonings and chicken stock, cover closely and simmer until meat and vegetables are tender. Do not over salt. CHOW MEIN 2 pounds noodles 1 cup water chestnuts 1 cup celery 1 cup bamboo shoots 1 pound raw pork or chicken y2 cup fat or drippings 2 young onions with greens 1 egg beaten 2 tablespoonfuls Chinese sauce 2 teaspoonfuls salt 1 cup soup stock or water 2 tablespoonfuls cornstarch in 2 teaspoonfuls water Peel Chinese chestnuts, slice, then cut into threads; cut bamboo shoots and celery three inches long, then into slices lengthwise and then into long threads; cut pork or chicken into strips one and one-half inches long; fry egg in oiled pan, cut in 1% inch strips; cut onion in threads. The noodles must be freshly made and well dried. Sprinkle about two tablespoonfuls of oil over noodles, place on rack of steamer, let steam 15 minutes, lifting carefully with fork to separate well. Spread on board, let cool, then fry until crisp and golden brown in deep hot fat. Drain well and set in warm place. Put pork or chicken, cut in strips into hot drippings or chicken fat and let fry gently without browning fifteen to twenty minutes. Then add vegetables and Chinese sauce. Let cook about 15 minutes, stirring occasionally. Add Chinese sauce (1 tablespoonful) to softened cornstarch, mix with about Va cup soup stock or water. Pour over the vegetables. Mix well, add more water, if necessary. Stir and let cook two minutes. Spread over the hot fried noodles and decorate the top with onion strips and egg threads. EGG FOO YONG 10 eggs 1 cup onions, shredded ^ cup water chestnuts 1 cup bean sprouts 1 cup finely chopped bacon Beat the eggs with the other ingredients until thick. Divide into 6 portions and mold into individual dishes, then fry molds in hot fat or oil. When one side is brown, turn over and brown the other. Serve with gravy or Soyu Sauce. CHINESE RICE 1 cup rice 1 cup water Wash rice thoroughly in cold water many times, until water is clear. Drain, place in kettle with cold water to reach about one-third inch above the level of the rice. Place over hot fire, let come quickly to the boiling point, cover tightly, reduce the heat, let cook slowly 20 to 30 minutes, or until kernels are tender. Add salt if desired. Place rice in colander and rinse with cold water. Place in oven to dry. Or rice may be rinsed with hot water and well drained. RICE WAFERS cup butter ^ cup powdered sugar 2 eggs slightly beaten 2 tablespoonfuls water H cup rice flour % cup flour ^ teaspoonful vanilla 14 teaspoonful salt Cream butter, add sugar, then eggs. Next add water and flavoring, and lastly the dry ingredients which have been sifted together. Roll on a cookie sheet as thin as possible. Cut in squares and bake in moderate oven until delicately brown.
Page 2 and 3: N THIS COOK BOOK we bring you a col
Page 4 and 5: CAKE BAKING SECRETS IMPORTANT FACTS
Page 6 and 7: I work it until the sugar is entire
Page 8 and 9: ANGEL FOOD CAKE BAKING SECRETS Many
Page 10 and 11: ¡:iii;ii;;i;;iiii;;i:i:ii;;:i;iiii
Page 12 and 13: PESCADO A LA CRIOLLA % taza de pesc
Page 14 and 15: NATIONALLY KNOWN 4-H CLUB Miss Marg
Page 18 and 19: DANSK BEEFSTEAK Fem til seks Pund i
Page 20 and 21: LOHIMUHENNOS 2 paunaa lohta 2 porkk
Page 22 and 23: à café d'huile d'olive dans une p
Page 24 and 25: and sprinkle with salt, pepper and
Page 26 and 27: RINDFLEISCH MIT REIS Zutaten: 1 Ib.
Page 28 and 29: BEEF WITH RICE 1 pound beef 3 ounce
Page 30 and 31: ÍIHTA MFTPA'L'TIKH 3 xí;ávia ôg
Page 32 and 33: MA6YARORSZAG TÚROS METÉLT Vegyen
Page 34 and 35: DATE-NUT BARS A Balanced Baking Pow
Page 36 and 37: POLLO Preparate il pollo per frigge
Page 38 and 39: CHICKEN Prepare chicken for frying.
Page 40 and 41: KEEP THE "DOCTOR" ON THE SHELF À C
Page 42 and 43: NORSK RUGBRØD 1 kop graham mel kop
Page 44 and 45: BARSZCZ Przygotować dobry rosół
Page 46 and 47: Курица с фаршам Сва
Page 48 and 49: TORTILLA A LA ESPAÑOLA 2 cucharada
Page 50 and 51: KAFFE-KAKA 1 quart skallhet mjölk.
Page 52 and 53: COFFEE CAKE 1 quart scalded milk. W
Page 54 and 55: Of Milk and Cream Profits Flies Exc
Page 56 and 57: Stücke von der Grösse einer Auste
Page 58 and 59: CREAM OF CHICKEN SOUP An old chicke
Page 60 and 61: Use McN e ss' Qhampion breakfast Qo
Page 62 and 63: PUFFED RICE BUTTER SCOTCH Mix toget
Page 64 and 65: OATMEAL COOKIES 2 cups oatmeal 1 cu
Page 66 and 67:
List of Products Please Check the P
Page 68:
For better Bakings, use McNess' Cha
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