Into a hot iron pan put a quarter of a pound of fresh pork fat, and fry brown. Drain all water from a pound of bean sprouts, put into the hot fat, and fry uncovered for five minutes, stirring to keep from burning. Now add to the pan three tablespoonfuls of syou, salt, and pepper. Cover tight, and let simmer for fifteen minutes.
FRIED CABBAGE
Wash and dry the cabbage, then cut in long, slender strips, and throw into a deep frying pan containing two tablespoonfuls of hot fat. Sprinkle with salt and pepper to taste and fry, stirring for five minutes, shaking the pan to keep cabbage from burning. This is very good with rice, and is used by the poor Chinese as a substitute for fish.
ENDIVE
Have water boiling hot and salted. Now put in a tiny piece of washing soda. Wash the endive, throw it into boiling water, and boil slowly for ten minutes. While boiling, take one tablespoonful of olive oil and heat it. Add one tablespoonful of vinegar, a dash of cayenne, half a teaspoonful of sugar, a teaspoonful of salt, and one clove of garlic, chopped very fine. Let this all simmer for five minutes, then drain off the water, and pour out the endive, and serve.
Endive is also good cooked as follows: Place one tablespoonful of sweet lard in pan, wash endive, and fry it for five minutes. Then cover it up tight and let it simmer in its own juice for ten minutes.
CHINESE PICKLED YELLOW TURNIPS
Cut the turnip in thin slices, then cut each slice in narrow strips until it looks like strands. Place in bowl and over it pour two cupfuls of vinegar, a dash of cayenne, a quarter of a clove of garlic, two teaspoonfuls of salt, and one teaspoonful of ginger, and let stand twenty-four hours before serving. To the above quantity use enough turnip for the vinegar to cover evenly.
EGG PLANT
One large egg plant; two cups of vinegar; one dessert-spoonful of mixed spices; one cup of sugar.
Cut one large egg plant in slices (not too thin). Soak for two hours in cold water with a handful of salt. Then drain this off, and pour over the egg plant a little vinegar mixed with water, and let it lie in this for about half an hour. Then drain thoroughly and pour over it two cupfuls of hot vinegar with dessert-spoonful of mixed spices and one cup of sugar. Cover tight and put away for at least twenty-four hours.
BOILED AND DEVILED CUCUMBERS
Peel the cucumbers, and place in salted boiling water. Boil slowly until the cucumbers become transparent. Drain off all water and serve with a sauce made of one tablespoonful of olive oil and one teaspoonful of vinegar, beaten well with a dash of cayenne and the yolks of two hard-boiled eggs.
Cucumbers can also be cooked by placing one tablespoonful of oil or fat in a deep frying pan, and into this putting the washed and peeled cucumbers, rolling them about, and frying for five minutes. Cover tight, and let simmer in their own juice until transparent.
FRIED BAMBOO SHOOTS
Take one can of bamboo shoots and drain off all water. Wipe the bamboo shoots dry, and slice in long thin strips. Have ready boiling peanut oil, and toss the shoots into that. Cook until crisp. Delicious. Must be eaten hot.
WATER CHESTNUT SALAD
Peel and wash these little nuts, which are about the size of an ordinary chestnut. Slice very thin. Make a dressing of the following: To two tablespoonfuls of olive oil add the juice of one onion, one tablespoonful of fine vinegar, two teaspoonfuls of syou, one teaspoonful of salt, the yolks of two hard-boiled eggs crushed smooth, and half a teaspoonful of sugar. Mix all until smooth, then pour it over the water chestnuts. Sprinkle with chopped parsley.
CHAR QUÄ (Chinese Artichokes)
Six char quars; one teaspoonful of olive oil; one tablespoonful of Quong Sang Chong; two tablespoonfuls of syou; two tablespoonfuls of chopped parsley; yolks of two hard-boiled eggs.
