Show I I I I I I I I BY SISTER SI nn MARY IARY I The party parly part of ot a Stab Mall M Ji Jon party might well be Ie of ot dubs Whether the affair be elaborate orate or simple in its 1111 It tho oriental d delicacies Bill II be no noel noet no el and delicious I While much local color might l be gained i by the tho use u o of ot chop sticks these e are aro perhaps too much of or I a a good rood thing thing- and ILDI detract rather than add l to the repa t Most of at the ln In ingredient used can cani be he obtained from n a large lu-ce fan fancy C grocer Others Other cnn cart be fou found nd In the quarter of a n sized fair city or a ChineSe restaurant A few tew dried driad mushrooms will go goa fn a long lone ny ay tor for they Dwell to twice their size Iz ze aj u purchased TheY should be ba soaked In cold water A Chinese meat mea begins with the tho sweets find and finishes with the soup Thi This offers orten n a n suggestion for the t vho iho would have hMO her part vart out of ot the ordinary The truo true Chinese table I la loaded lOUt Ith the food tood and each ech guest ru t helps himself For lOor the women Ibis Is Ie another Ide worth conald- conald Tint ring ering Peanut P nut oil or oil Is used In place of at butter or lard The Tho Th i if f mum oil Is more delicately flavored than peAnut nut oil but may maybe mybo 1 be 0 more difficult to procure procuro I 0 o salt Is used In the thc the piquancy end and e eor or being g gains I c from tho the SO ou U sauce Muce and the cook cook- inc I Ing ng oils preserved I and ginger r to 0 say y nothing of ot A be beI bei presen ed chow cho chow chos can on I bought bou ht and put up In cunning I aro themi elu-themi arc jar jare j r TI Tie T t chow chow I fis Is a combination of ot fruit and car car- carrots carrots car carrots rots In a luscious 1 e are a delightful accompaniment with boiled rice for tor any dinner It If ou au dont don't know the Chinese nuts you have havo a surprise In stoic tor for ou They Can be bought boughtIn In a prepared sort of ot state sl or with their paper-like paper shells sh lle on them The retaIn like covering of the big bit stone Is delicious but un- un unlike unlike un unlike like any other tests for a luncheon or supper chow me mein In Is typically oriental 1 and at atthe atthe the same somo timo time American enough enouch to suit any taste CHOW VEIN fEIN I One err eggs 1 cup shredded ham hani I 1 cup cuI shredded chicken or pork porle 1 cup CUD minced celery 1 l cup dried mushrooms 1 I onion 2 cups i b van an Sprouts prouts 1 ii h i cups chicken stock or water waler I 3 S teaspoon 1 peanut oil 1 tab e- e e spoon e-spoon spoon soyu sauce uce 1 I pound chow v noodles 1 cut cur blanched al- al almonds al almonds 1 monds The noodles can be bought Jt tt a e store or made macIe at home They should be teamed steamed over the chicken stock until tender end and then dropped Into hot peanut oil and fried until crisp Drain on brown bron paper and keep hot needed The meat Is used uncooked It shOUld be cut In match like shreds bredsand and cooked for tor five rIve minutes In pea poa- peanut p nut a-nut nut oil oft The Tb stock te Is I then added and nd the meat cooked a few Cow minute tr longer until tender Stir the cornstarch corn- corn starch diluted In a II little cold water Into the stock Add soyu sauce end nd simmer while preparing the iota iota-bles bl blea s Soak mushrooms two hour hours hour's II cold coid nater Ilter Drain ani ant cut in thin ti el eis thin slices Cui onion In thin alicee and hs 1 i circles bean sprouts and ana draIn Put tao to tablespoons peanut oil In a n spider I add onion and cook three utes ml Add celery celer mushrooms and bean sprouts and cook five minutes Ion Ion- lon Drop the almonds almond Into hot het peanut oil all and brown slightly Beat egg eg well welt and nd pour our Into a ahot ahot ahot hot spider well oiled Vo with Ith peanut oil The egg rhoul 1 I pread In a a thin III l ei Bl or oser o 0 lr r the th entire surfaCe ot of the pan Fry Irry until firm to the tho touch louch Cut Into trip about one one- quarter one quarter Inch wide and two Inches long Combine meat Iud nd vet and pour over noodles noodle rT n- n nd d on ona ona ons toek hl which h the th a plAtter The Tho stock In meat us as cooKed Is poured over i the noodle noodles with the meat Oar Oar- Gar I nish with the egg strips trips and nd al- al almonds al almonds monds A less leBs elaborate te dish Ish III ii I this Chi Chi- Chinese Chi Chinese nese ness omelet The omelet should be mado for tor Individual gervice Clip ESE 0 One egg fes- 2 tablespoons mushrooms cannel or fresh tresh 2 tablespoons minced raw pork 2 tablespoons tablespoon poon been bean sprouts prouts 1 tea tea- teaspoon teaspoon tea spoon spoon soyu sauce Beat egg etc slightly Ils with one on table table- tablespoon table spoon spoon water willer Put or pea pea- peanut peanut nut oil Into loto fring tT Ing pane pan p n Use Uso about one dea dessertspoon When hot add mushroom pork and bean blan sprouts and cook stirring frequently until meat III is tender Put one teaspoon of at oil In each Individual pan Vh h n hot put In three of If beaten beMen ore egg making a thin 10 Ir over pan pOD er Coer with meat mix ml- mia mia- mixture ture and Sad add remaIning egg ter Co-ter COT rand and cook slowly until puffed putted Ito Ro- Re Remove move cover and finish cooking li h hot oven Do not fold told like liko toe ordinary omelet but serve s as II It Is 15 The soyu sauce bo be put In the po pen n with Ith ith the oil when the omel omelet t is III i cooke I This recipe for Chinese cakes es hM has been Americanized to the Iho degree decree of at making It to Americans The frIed tried cakes cales would be just the tho Ih thing thine to 10 sen serse e eI I nith the tea ten In the afternoon or could be used as ILS the tho sweet for tor lun- lun lunI lun luncheon I cheon or supper upper I C PItIED FRIED CAlU CARES S Two cup cups flour 2 2 1 cup butter buller I 4 14 teas teaspoon oon salt 3 1 cup cold ater ater Ia h cup chopped bisch black walnut meats t l 14 cup nut meats or hone honey to malts make moIst molet I I Mix and sift sIt flour and salt alt Rub RubI RubIn Rubin RubIn In butter ith tips tipi of ot fingers Add I nater ater at r a a little at t a time working It Into the dough h first on one side aide ot of the bowl and th then n On tho the other I The dough should be bo about the tho stiffness of ot plo pie dough Itoh Holl on a 0 floured molding board to one one- one el eighth Inch thickness Cut with Ith around round a round cookie cutter Put a table table- tablespoon tablespoon table spoon spoon of ot the nut on hilt hi the circles circle dampen the edges edes lIghtly with Water and c cower cover er with the tho remaining circles Press the tho edges firmly together and drop into Inlo hot peanut oil fry lory a delicate brown and nd drain on brown bro paper If an Ice Ico is il I wAnted as os a a choose ginger r len Ice tea tta Ico Ice or orange orano Ice iee d with bit bits of it CI cr stal Iud Rae RInger ginger A bavarian cream with kumquats while not authentically cally Chinese Is delicious and Un- Un Unusual un unusual usual If It canned c DB d bamboo sprouts prouts are procurable they make a typically Chinese salad when combined In crab meat shrimp or lobster Moisten with mo and servo on 1 II bed of head h Ail lettuce Chinese cabbage with French dl dressIng es or bean sprouts prouts with French dressing provide a 0 choice In salad alada In making the tho French rr d el add d one teaspoon of ot so u sauce to the u usual ulli rule of ot tour four tablespoons spoon oil to one ono of ot I and one of ot lemon juice 1924 1 24 NIA NEA Inc |