A gravy is always served over it. This is made by mixing one tea-
spoonful of cornstarch, one-half teaspoonful sugar and a little pepper with
one-fourth cup of bean sauce and enough water to make a thin gravy.
Stir constantly, cooking over a slow fire. Serv€ with rice.
Chow Meine
Chop and mix one cupful of chopped veal, one and a half cups of
celery, one-half cup of water chestnuts, one-half cupful mushrooms, and
one-half cupful of bamboo tips, chopped fine. Cook over slow fire, stir-
ring constantly until meat is done, and vegetables are tender.
Then steam three cupfuls of noodles✪ Chow Meine until they become soft, and fry
in deep fat until light brown. Smother with first mixture and serve.
Fried Rice
The Chinese serve rice with nearly all of their other dishes. It is
boiled so that each grain remains separate from the rest, and is very dry.
This is done by adding water enough to rice to come one inch over the top
of it. Let it come to a boil, and stir once. Then cover very tightly, so that
no steam escapes and let cook over a very slow fire until dry (about an
hour. Do not stir while cooking or rice will become pasty.
Then for fried rice, chop the tops of two green onions fine. Add lob-
ster, shrimp, chicken or mushrooms, chopped fine, to this. Then cut two
or three large slices of bacon into fine pieces and fry in pan until it starts
to brown ; break an ^gg into grease and scramble it. Then add two cups
of boiled rice✪ Fried Rice, the chopped onion tops, and mushrooms or other ingredient,
and warm all together, stirring well, so as to cut and mix ^gg and bacon
with the rest. Season to taste.
Mushrooms, both black and white, are used freely in Chinese cookery.
These may be bought dried, and freshened for use by soaking a few
minutes before using.
Water chestnuts are also very common in these dishes, but not as easy
to obtain.
Cumquats, or little oranges, ginger root and mixed preserves are
imported from China, as well as canned fruits, such as lichee, pineapple
and booloo.
ST. PATRICK'S DAY.
{March ly)
"There's a dear little Island far over the sea,
And no spot on the globe's half so precious to me;
And by lake or mountain where e'er I may roam,
I shall never forget thee, my own Ireland home.
Other skies may be bright, other lands may be fair.
But what of all that if the heart be not there ?
Other music may charm me, but ah ! there is none
Which can move me to sadness or mirth like thine own."
As green is the prevailing color on St. Patrick's Day, I have suggested a din-
ner menu where this color and white are used exclusively. Let a dish of ferns be
made the centerpiece and scatter ferns about the table. Let Irish flags decorate
the room. Have the china green and white, so far as possible.
Green silk embroidered ovei a small wire, to imitate the shamrock, placed at
each plate, for a boutonnihe, is quite appropriate and novel.
"Oh! the Shamrock, the green, immortal Shamrock?
Chosen Leaf
Of Bard and Chief,
Old Erin's native Shamrock!"
MENU.
BREAKFAST
Grape Fruit
Rice, with cream
Popovers
White Omelette, garnished with
parsley
Irish Potatoes, in cream
Coflfee
DINNER
Cream of Spinach
Creamed Fricassee of Chicken
Irish Potatoes, mashed
Peas
Lettuce and Celery Salad
Pistachio Ice Cream
Angel Cake
Coflfee
LUNCHEON
Escalloped Potatoes
Whitefish Turbot
Cold Slaw
Fruit Glace a 1^ St. Patrick
whipped cream
Page 34 · 2 recipe records on this page
Presented as published in 1917. 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.
A gravy is always served over it. This is made by mixing one tea-
spoonful of cornstarch, one-half teaspoonful sugar and a little pepper with
one-fourth cup of bean sauce and enough water to make a thin gravy.
Stir constantly, cooking over a slow fire. Serv€ with rice.
Chow Meine
Chop and mix one cupful of chopped veal, one and a half cups of
celery, one-half cup of water chestnuts, one-half cupful mushrooms, and
one-half cupful of bamboo tips, chopped fine. Cook over slow fire, stir-
ring constantly until meat is done, and vegetables are tender.
Then steam three cupfuls of noodles until they become soft, and fry
in deep fat until light brown. Smother with first mixture and serve.
Fried Rice
The Chinese serve rice with nearly all of their other dishes. It is
boiled so that each grain remains separate from the rest, and is very dry.
This is done by adding water enough to rice to come one inch over the top
of it. Let it come to a boil, and stir once. Then cover very tightly, so that
no steam escapes and let cook over a very slow fire until dry (about an
hour. Do not stir while cooking or rice will become pasty.
Then for fried rice, chop the tops of two green onions fine. Add lob-
ster, shrimp, chicken or mushrooms, chopped fine, to this. Then cut two
or three large slices of bacon into fine pieces and fry in pan until it starts
to brown ; break an ^gg into grease and scramble it. Then add two cups
of boiled rice, the chopped onion tops, and mushrooms or other ingredient,
and warm all together, stirring well, so as to cut and mix ^gg and bacon
with the rest. Season to taste.
Mushrooms, both black and white, are used freely in Chinese cookery.
These may be bought dried, and freshened for use by soaking a few
minutes before using.
Water chestnuts are also very common in these dishes, but not as easy
to obtain.
Cumquats, or little oranges, ginger root and mixed preserves are
imported from China, as well as canned fruits, such as lichee, pineapple
and booloo.
ST. PATRICK'S DAY.
{March ly)
"There's a dear little Island far over the sea,
And no spot on the globe's half so precious to me;
And by lake or mountain where e'er I may roam,
I shall never forget thee, my own Ireland home.
Other skies may be bright, other lands may be fair.
But what of all that if the heart be not there ?
Other music may charm me, but ah ! there is none
Which can move me to sadness or mirth like thine own."
As green is the prevailing color on St. Patrick's Day, I have suggested a din-
ner menu where this color and white are used exclusively. Let a dish of ferns be
made the centerpiece and scatter ferns about the table. Let Irish flags decorate
the room. Have the china green and white, so far as possible.
Green silk embroidered ovei a small wire, to imitate the shamrock, placed at
each plate, for a boutonnihe, is quite appropriate and novel.
"Oh! the Shamrock, the green, immortal Shamrock?
Chosen Leaf
Of Bard and Chief,
Old Erin's native Shamrock!"
MENU.
BREAKFAST
Grape Fruit
Rice, with cream
Popovers
White Omelette, garnished with
parsley
Irish Potatoes, in cream
Coflfee
DINNER
Cream of Spinach
Creamed Fricassee of Chicken
Irish Potatoes, mashed
Peas
Lettuce and Celery Salad
Pistachio Ice Cream
Angel Cake
Coflfee
LUNCHEON
Escalloped Potatoes
Whitefish Turbot
Cold Slaw
Fruit Glace a 1^ St. Patrick
whipped cream