Remove stems from an eighth of a pound of dried Chi-
nese mushrooms, soak in warm water until soft and then
drain. Throw half a pound of noodles into a saucepan of
boiling water and boil. Drain in a colander until quite dry.
Sprinkle with salt and fry brown in oil. Cut half a pound of
fresh pork, half a can of bamboo sprouts and half a head of
celery into fine strips. Fry the pork until brown; then sea-
son with a little bean sauce✪ Chinese Noodles Fried. Boil the other ingredients in
salted water and mix with the pork. Thicken the gravy
with corn starch and season with bean sauce to taste. Place
the noodles on a hot platter, cover with the mince and
sprinkle boiled ham cut in fine pieces over all.
ENTREES AND LUNCH DISHES
269. CHOPS DEVILED— ENGLISH
Make a devil as in No. 276 ; rub this well into thick Eng-
lish mutton cho✪ Chops Deviled— Englishps, broil them rare and put the rest of the
devil over them in a very hot dish.
270. CHOP SUEY— CHINESE
Barely cover a small chicken with water and boil until
tender ; then shred the meat, return the bones to the soup,
boil down to one cup ; then strain. Cut a half pound of
lean pork into thin inch strips and fry ; when brown, add
the chicken, a half cup of celery, cut thin, a small piece of
chopped onion, six dried Chinese mushrooms (which have
soaked in water), six water chestnuts, cut thin, a quarter
of a pound of wheat or bean sprouts, half a chopped green
pepper, and a small piece of ginger-root, crushed. Pour
over all the chicken broth and season well with a very
little salt✪ Chop Suey— Chinese and a tablespoon each of gu yow and soy — sauces
to be found in any Chinese provision house. Simmer for a
few minutes and serve with rice.
271. CHUPE— PERUVIAN
Fry two sliced onions in a tablespoon of butter until
transparent. Add four or five tomatoes, a teaspoon of minced
parsley, six medium potatoes, peeled and quartered, and
hot water to cover. Add one tablespoon of washed rice and
boil until cooked — about twenty minutes. Add salt, a pinch
of sugar, a cup of thin cream or milk, a well beaten egg and
four tablespoons of grated cheese✪ Chupe— Peruvian. Boil up once and serve.
272. CORNISH PASTIES
Mix a cup of any kind of cold meat or game, or both,
chopped fine, with enough highly seasoned gravy or thick-
ened stock to hold together. Add a little onion juice and
finely chopped parsley. If mutton is used cut up a few
slices of boiled turnip — if pork, raw apple. Roll good pie
crust out an eighth of an inch thick.✪ Cornish Pasties Cut in rounds three
inches across. On one-half place a spoonful of the mince,
with a little of the vegetable on top. Wet the edge, fold
over, pinch together, brush over with milk or beaten egg
and bake on a greased tin from fifteen to twenty minutes.
ENTREES AND LUNCH DISHES 79
273. CORN PUDDING— CHILEAN ✪ Corn Pudding— Chilean
Page 41 · 7 recipe records on this page
Presented as published in 1915. 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
Remove stems from an eighth of a pound of dried Chinese mushrooms, soak in warm water until soft and then drain. Throw half a pound of noodles into a saucepan of boiling water and boil. Drain in a colander until quite dry. Sprinkle with salt and fry brown in oil. Cut half a pound of fresh pork, half a can of bamboo sprouts and half a head of celery into fine strips. Fry the pork until brown; then season with a little bean sauce. Boil the other ingredients in salted water and mix with the pork. Thicken the gravy with corn starch and season with bean sauce to taste. Place the noodles on a hot platter, cover with the mince and sprinkle boiled ham cut in fine pieces over all.
269. CHOPS DEVILED— ENGLISH
Make a devil as in No. 276 ; rub this well into thick English mutton chops, broil them rare and put the rest of the devil over them in a very hot dish.
270. CHOP SUEY— CHINESE
Barely cover a small chicken with water and boil until tender ; then shred the meat, return the bones to the soup, boil down to one cup ; then strain. Cut a half pound of lean pork into thin inch strips and fry ; when brown, add the chicken, a half cup of celery, cut thin, a small piece of chopped onion, six dried Chinese mushrooms (which have soaked in water), six water chestnuts, cut thin, a quarter of a pound of wheat or bean sprouts, half a chopped green pepper, and a small piece of ginger-root, crushed. Pour over all the chicken broth and season well with a very little salt and a tablespoon each of gu yow and soy sauces to be found in any Chinese provision house. Simmer for a few minutes and serve with rice.
271. CHUPE— PERUVIAN
Fry two sliced onions in a tablespoon of butter until transparent. Add four or five tomatoes, a teaspoon of minced parsley, six medium potatoes, peeled and quartered, and hot water to cover. Add one tablespoon of washed rice and boil until cooked — about twenty minutes. Add salt, a pinch of sugar, a cup of thin cream or milk, a well beaten egg and four tablespoons of grated cheese. Boil up once and serve.
272. CORNISH PASTIES
Mix a cup of any kind of cold meat or game, or both, chopped fine, with enough highly seasoned gravy or thickened stock to hold together. Add a little onion juice and finely chopped parsley. If mutton is used cut up a few slices of boiled turnip — if pork, raw apple. Roll good pie crust out an eighth of an inch thick. Cut in rounds three inches across. On one-half place a spoonful of the mince, with a little of the vegetable on top. Wet the edge, fold over, pinch together, brush over with milk or beaten egg and bake on a greased tin from fifteen to twenty minutes.
273. CORN PUDDING— CHILEAN
Records on this page
Chinese Noodles FriedChops Deviled— EnglishChop Suey— ChineseChupe— PeruvianEgyptian MacaroniCornish PastiesCorn Pudding— Chilean