CHICKEN STARCH
雞 溶
guy young

2 breasts of chicken
1 cup primary soup
1 teaspoonful cornstarch
White of one egg

(a) Pound the chicken, without skin and bone, as fine as possible. It is best when pounded with a hammer on a chopping-board.

(b) Add the soup, cornstarch, and white of egg. Stir well.

In using chicken starch, never pour it into the substance without first removing the pan from the fire. Keep stirring. Take off the fire the minute it begins to boil. The taste is bad if it boils too long.

CHINESE WHITE CHEESE
腐 乳
foo yue

(a) Cut bean cake, made of Chinese white beans, into half-inch squares 1/4 inch thick.

(b) Put into a jar provided with an air-tight cover, the size of the jar depending upon the amount to be made.

(c) Fill the jar 1/4 full of Fun Wine.

(d) Salt to taste.

(e) Cover air-tight, and put away for not less than two weeks.