Copyright,
Nineteen Hundred Twenty Seven,
by Nellie C. Wong
EXPLANATORY NOTES
Soy bean sauce and ginger are universally used in China for seasoning. Soy bean sauce in many instances takes the place of salt.
Mushrooms, water chestnuts and bamboo shoots are the distinctive vegetables used in many of the Chinese dishes.
All of these supplies may be obtained in New York City at the Chinese Grocery, Quong Yuen Shing and Company, Thirty-Two Mott Street, Chinatown; The Cathay Tea Garden, One hundred Sixty-Four East Eighty-Sixth Street; Yoeng’s Restaurant, Broadway and Forty-Eighth Street or the College Inn, Broadway near One hundred Twenty-Fourth Street.
Peanut oil, or lard are used in China for frying and cooking. Where the recipes call for “vegetable oil or lard” any shortening or drippings may be used, including Crisco, Best Foods Shortening Mazola and Wesson Oil.
The ingredients noted in each recipe are enough to serve six portions.