PREPARATION OF SECONDARY VEGETABLES

Before using any dry substance--such as dry mushrooms, dry chestnuts, etc.--always soak in cool water for 1/2 hour.

The making of such things as peanut oil, bean cake, Chinese sauce, etc., is practicable only for a factory. Any one without conveniences for making them can readily obtain them from any Chinese grocery store.

The author tells how to make them merely so that you may know what is in them and how they are made. Then you will understand how simple they are, and how healthful and nutritious.

RECIPES

NOTE: In every recipe given in this book, the quantity stated is sufficient for six persons.

BIRD-NEST SOUP
燕 窩 湯
yuen war tong

The substance of which this soup is made is found in bird nest. It is the saliva of the swallows of northern China. It looks somewhat like spinach. The best quality is pure white. The other quality is a little brown and contains some impurities of straw and feathers, which must be removed by shaking in water.

(a) Soak in cold water for one hour 2 cups of bird-nest. Then wash gently.

(b) Cook in water for 1 hour, with a piece of ginger.

(c) Strain off and put into 6 pints of primary soup. Let simmer for 1/2 hour.

Serve in bowls or soup-plates, and use 6 tea-