The Chinese Cookbook. Shiu Wong Chan

      THE CHINESE COOK BOOK

       If you want to keep a man good natured,

       give him good food,

      E. M. D.

      The

      Chinese Cook Book

      By

      Shiu Wong Chan

      Containing more than one hundred recipes for everyday food

      prepared in the wholesome Chinese way, end many

      recipes of unique dishes peculiar to the Chinese

      — including Chinese Pastry, "Stove

      Parties," and Chinese Candies

      New York

      Frederick A. Stokes Company

      Publishers

      Copyright, 1917, by

      Frederick A. Stokes Company

      All rights reserved

      Copyright, 1917, by

      FREDERICK A. STOKES COMPANY

      __________

      All rights reserved

      PREFACE

      Some one once said that without a good cook and good cooking life was not worth living.

      The author's purpose is to make good cook- mg possible.

      All these recipes have been tested and are therefore reliable.

      A person who has tasted Chinese food real- izes that it is the most palatable and delicious cooking he ever ate. It is not only that but its nutritious value recommends it to all. It is true in a sense that we eat to live. If the body- does not have nutritious and pleasant food no full growth and development is possible; hence power is weakened.

      Leave the decision as to Chinese cooking to your own taste. When you have eaten the food you will soon be convinced not only of its merits but, in fact, of its superior- ity over other kinds of food and ways of cooking.

      PREFACE

      This book is meant not only for the house- wife but also for the restaurateur. In fact, it is written in such a clear, simple form that any one by following its rules can prepare dishes of rare delicacy and flavor.

      This is my purpose in writing the book. I wish to make good, tempting, and wholesome cooking possible for all.

      SHIU WONG CHAN.

      New York, May 18, 1917.

      CONTENTS

      CONTENTS

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