»
THE
CONTAINING
200 RECEIPTS IN ENGLISH AND CHINESE,
*■ "y
BY
■
J. DYER BALL, m.r:a.s.
MEM. N. CHINA BRANCH R.A.S. ETC., AND OF H.M.’SACIVIL SERVICE, HONGKONG.
uthoj- of A Cantonese Made Easy” “ Easy Sentences in the Hah.lt a. JJialcrt loltfoa Vjy 'ahulary”
“'fflno to Spehk Cantonese,” “ Howto Write Chinese f fe„’ fc., v
ic: , p-
' * •
'G==r O’
■*s*|
HONGKONG:
*• V>
V4|
♦ k, !i
KELLY & WALSH, LIMITED, PRINTERS, QUEEN’S ROAD.
AND AT
SHANGHAI, YOKOHAMA and SINGAPORE.
A
18 90.
«WK
' * Z
f All Rights reserved.']
m
\
CP.
THE ENGLISH-CHINESE COOKERY BOOK.
y - »
BY THE SAME AUTHOR.
The “Cantonese -Made -Easy Series,” and other Works,
as follows: —
“CANTONESE MADE EASY,” 2nd Edition
“ HOW TO SPEAK CANTONESE.” — 50 Practical Conversations
“ THE SAN-WUI DIALECT ”
“ THE TUNG-KWUN DIALECT ”
“THE CANTONESE-MADE-EASY VOCABULARY”
$3.00
3.00
0.50
0.50
1.00
“EASY SENTENCES IN THE CANTONESE DIALECT, with a Vocabulary,”
being the first part of 1 Cantonese-Made-East, ’ and the whole of the
‘Cantonese-Made-East Vocabulart,’ bound in one volume
“ AN ENGLISH-CANTONESE POCKET VOCABULARY”
“ EASY SENTENCES IN THE HAIvKA DIALECT, with a Vocabulart ’
“ HOW TO WHITE THE RADICALS ”
“ HOW TO WRITE CHINESE ” Pt. I.
2.00
0.75
1.00 |l!
0.75
2.00
THE
(ftmMx-tMrim (Mterg Bools
CONTAINING
200 RECEIPTS IN ENGLISH AND CHINESE,
BY
J. DYER BALL, m.r.a.s.
MEM. N. CHINA BRANCH R.A.S. ETC., AND OF H.M.’S. CIVIL SERVICE, HONGKONG.
Author of 11 Cantonese Made Easy,” “ Easy Sentences in the Hakha Dialect with a Vocabulary,”
“ How to Speak Cantonese,” “ How to Write Chinese ,” fyc., fyc., Sfc.
HONGKONG:
KELLY & WALSH, LIMITED, PRINTERS, QUEEN’S ROAD
AND AT
SHANGHAI, YOKOHAMA AND SINGAPORE.
1890.
[AZZ Rights reserved.]
O '
Registered in accordance with the provisions of Ordinance No. 10 of 1888, at the Office
of the Registrar-General , Supreme Court House, Hongkong.
WELLCOME INSTITUTE
LIBRARY
Coll. welMOmec
Call
No. Q 1
PREFACE.
The Compiler has prepared this Work in consequence of
several Persons having spoken to him of the great want of a
Cookery Book, which could be placed in the hands of native
cooks in foreign employ. It has been his endeavour to arrange
the contents in such a systematic form as to ensure facility in
use. It has not been without difficulty that the phraseology as
well as the terminology employed in foreign cookery has been
rendered into the equivalents in Chinese. Flowing sonorous
periods and a high classical style have not been the objects
aimed at, but the rendering of the Recipes in such a clear and
simple style as to be readily understood by the average
Chinese cook, who, though able, as a rule, to read and write,
is not generally a highly educated individual. The foreign
resident can thus order any Dish, by showing to his Cook the
Chinese translation, of the English Recipe, and get what he
wants, provided the Cook closely follows the instructions given.
The Compiler, as this is a new departure, will be pleased
to receive any suggestions, which those who may use the Book
may think would render it more useful.
The manuscript has been ready for publication for the last
eighteen months, but circumstances have prevented it being
printed sooner.
Hongkong November 1890.
J. DYER BALL.
«
CONTENTS.
-O'
SOUP.
General Directions
_
_
_
PAGE
- 1
A Rich Soup
-
-
-
-
-
- 2
Roast Beep Bone Soup
-
-
Page 0
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
»
THE
CONTAINING
200 RECEIPTS IN ENGLISH AND CHINESE,
*■ "y
BY
■
J. DYER BALL, m.r:a.s.
MEM. N. CHINA BRANCH R.A.S. ETC., AND OF H.M.’SACIVIL SERVICE, HONGKONG.
uthoj- of A Cantonese Made Easy” “ Easy Sentences in the Hah.lt a. JJialcrt loltfoa Vjy 'ahulary”
“'fflno to Spehk Cantonese,” “ Howto Write Chinese f fe„’ fc., v
ic: , p-
' * •
'G==r O’
■*s*|
HONGKONG:
*• V>
V4|
♦ k, !i
KELLY & WALSH, LIMITED, PRINTERS, QUEEN’S ROAD.
AND AT
SHANGHAI, YOKOHAMA and SINGAPORE.
A
18 90.
«WK
' * Z
f All Rights reserved.']
m
\
CP.
THE ENGLISH-CHINESE COOKERY BOOK.
y - »
BY THE SAME AUTHOR.
The “Cantonese -Made -Easy Series,” and other Works,
as follows: —
“CANTONESE MADE EASY,” 2nd Edition
“ HOW TO SPEAK CANTONESE.” — 50 Practical Conversations
“ THE SAN-WUI DIALECT ”
“ THE TUNG-KWUN DIALECT ”
“THE CANTONESE-MADE-EASY VOCABULARY”
$3.00
3.00
0.50
0.50
1.00
“EASY SENTENCES IN THE CANTONESE DIALECT, with a Vocabulary,”
being the first part of 1 Cantonese-Made-East, ’ and the whole of the
‘Cantonese-Made-East Vocabulart,’ bound in one volume
“ AN ENGLISH-CANTONESE POCKET VOCABULARY”
“ EASY SENTENCES IN THE HAIvKA DIALECT, with a Vocabulart ’
“ HOW TO WHITE THE RADICALS ”
“ HOW TO WRITE CHINESE ” Pt. I.
2.00
0.75
1.00 |l!
0.75
2.00
THE
(ftmMx-tMrim (Mterg Bools
CONTAINING
200 RECEIPTS IN ENGLISH AND CHINESE,
BY
J. DYER BALL, m.r.a.s.
MEM. N. CHINA BRANCH R.A.S. ETC., AND OF H.M.’S. CIVIL SERVICE, HONGKONG.
Author of 11 Cantonese Made Easy,” “ Easy Sentences in the Hakha Dialect with a Vocabulary,”
“ How to Speak Cantonese,” “ How to Write Chinese ,” fyc., fyc., Sfc.
HONGKONG:
KELLY & WALSH, LIMITED, PRINTERS, QUEEN’S ROAD
AND AT
SHANGHAI, YOKOHAMA AND SINGAPORE.
1890.
[AZZ Rights reserved.]
O '
Registered in accordance with the provisions of Ordinance No. 10 of 1888, at the Office
of the Registrar-General , Supreme Court House, Hongkong.
WELLCOME INSTITUTE
LIBRARY
Coll. welMOmec
Call
No. Q 1
PREFACE.
The Compiler has prepared this Work in consequence of
several Persons having spoken to him of the great want of a
Cookery Book, which could be placed in the hands of native
cooks in foreign employ. It has been his endeavour to arrange
the contents in such a systematic form as to ensure facility in
use. It has not been without difficulty that the phraseology as
well as the terminology employed in foreign cookery has been
rendered into the equivalents in Chinese. Flowing sonorous
periods and a high classical style have not been the objects
aimed at, but the rendering of the Recipes in such a clear and
simple style as to be readily understood by the average
Chinese cook, who, though able, as a rule, to read and write,
is not generally a highly educated individual. The foreign
resident can thus order any Dish, by showing to his Cook the
Chinese translation, of the English Recipe, and get what he
wants, provided the Cook closely follows the instructions given.
The Compiler, as this is a new departure, will be pleased
to receive any suggestions, which those who may use the Book
may think would render it more useful.
The manuscript has been ready for publication for the last
eighteen months, but circumstances have prevented it being
printed sooner.
Hongkong November 1890.
J. DYER BALL.
«
CONTENTS.
-O'
SOUP.
General Directions
_
_
_
PAGE
- 1
A Rich Soup
-
-
-
-
-
- 2
Roast Beep Bone Soup
-
-