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A practical collection of home-style Chinese recipes accompanied by explanatory notes on common seasonings, ingredient substitutions, and suggested quantities. It offers measured, step-by-step directions for tea, soups, rice dishes, seafood and meat preparations, vegetable dishes, fried dim-sum–style items, sauces and simple puddings, with techniques such as frying, deep-frying and cornstarch-thickened gravies. Many recipes state serving amounts and include kitchen tips for adapting traditional ingredients to widely available shortenings and groceries. The overall approach emphasizes straightforward instructions to help cooks reproduce authentic flavors using accessible methods and supplies.
½ lb. cocoanut grated fine
1 cup chopped almonds
2 teaspoons butter
1 cup sugar
½ lb. mashed sweet potato
1 lb. Chinese rice flour
Mix shredded cocoanut and chopped nuts with sugar and butter; steam until butter melts.
Make the mashed sweet potatoes and rice flour into a paste. Roll out thin on board and cut in small circles.
Fill with cocoanut filling and shape into small balls. Fry in deep fat until golden brown and drain on brown paper.