Gancel's culinary encyclopedia of modern cooking

Their food is pre¬ pared without salt and to give it flavoring they put in it a sauce known as “soya” a sort of ketchup made of peas of soya, which they add to each dish. The “Saba- kiri” is a sort of dough or paste made with wheat and buckwheat in shape of macaroni. The “gobo” roots of China Aniseed, and shell fish are highly estimed. They put a piece of these in all of the presents they make to their friends, as a token of sympathy. The “sake” is a Japanese brandy made from rice. In Japan and China the “soya bean” is an undispensable product like rice and wheat to Europeans. Flour is made out of the soya bean, also mush, bread, pastry, cheese and kefr chup. — 175 — GANCEL’S CULINARY ENCYCLOPEDIA SAUCE OF SOYA BEAN Cook the soya bean the same as fresh green peas. Take the coction when reduced. The pod of the bean is roasted and cooked separately with different season¬ ings, especially ginger, mace and mashed salted an¬ chovies. The two liquids are mixed, strained, reduced and then put in bottles. CHEESE OF SOYA BEANS) Put fresh soya beans in water without salt. When they are nearly cooked reduce the amount of water, then cook until tender. Pour in earthen jar, let stand until they form a jelly. Warm over again. Take off the liquid and strain, then add the liquid which is very rich, and a little milk or butter to make the ferment¬ ation. Salt it. Put in a cloth, let all the water drip off. Then the cheee is made and with age it is better. It is finished like potato cheese, which is dried on cheese stands and washed in salt water. ORIENTAL DISHES (Mandarin Styles.) Abbreviations (see heading the same. Bor lor gai, Fried chicken w. pineapple. Bor lo ap, Fried young duck w. pineapple. But fai gai, Boneless fried ch. w. bamboo shoots and mu. Chee bar ap, Boneless fried duck w. ham, bamboo shoots in Chinese condiment. Ching done ting kwo, Good chicken soup w. bamboo shoots and mushrooms. Ching done Yee too, Fish w. ham, Chinese condiments. Chow gai Pin, Fried fine cut ch. w. black mu. Chow ku soo ya gop, Squab saute w. mu. and Chinese vege. r Chop-Suey, Divers chop suey w. fish, lobster, meat, chi. duck, pork, etc. Preparation, Meats, fried Chinese style. Chicken, sliced mu. moisten w. ch. stock and Chinese chee-yow and see-you sauces w. bamboo shoots, sliced onions, celery, fresh Chinese beans sprouts, same sauces. Serve w. bowl of plain rice. Also shredded chi. on top. — 176 — ORIENTAL DISHES Chow-Mein, Same chicken chop suey w. fried noodles serve separately with plain rice. Subgum as sweet pickled w. Chinese condiment. Used for many dishes. Foong Wong Chee, Shark’s fin w. eggs, ham, fried onions. Fan Kare Ap, Fried duck w. tomatoes. Foo Young Chee, Shark’s fins w. eggs, ham and pork. For Kup iBow Gee, Awabi w. ham and Chinese vege¬ tables. Gal Young Chee, Boneless ch. w. shark’s fins saute. Mo Kwo Gai, Chicken w. white mu. and ham. Mo Kwo gai pan, Imperial chop ssuey. (See chop suey) chicken add duck and pigeon’s heart, peeled almond pistachio, walnut, ginger roots, same sa. serve fried noodles and plain rice. Hong lee ap, Boneless duck w. bamboo shoots saute. Hong-S'un ap w. mu. Kwo Che Gai, Chicken w. many kinds of fruit. Kwo chee ap, Duck w. many kinds of fruit. Li chee gai, Chicken w. li chee sauce. Lin Chee ap, Boneless duck w. stuffed lotus berries.