VEGETABLE SOUP
菜 湯
choy tong

Any kind of vegetables washed thoroughly and cut into pieces one inch long
Small piece of root ginger
9 cups primary soup
Salt

(a) Heat the cooking pan for 1/2 minute. Then spread one teaspoonful of oil all over the surface of the pan and let it heat for from 1 to 2 minutes.

(b) Add the salt, then the vegetables and ginger. Turn over frequently until the volume of the vegetables is reduced to 1/3.

(c) Add the primary soup, and let it cook until it boils. Keep the soup boiling slowly until done. The length of time depends upon the kind of vegetables. It is best to keep the pan uncovered.

DUCK SOUP
鴨 湯
arp tong

1 medium-sized duck without bones
1 1/2 cups Chinese mushrooms
2 cups bamboo shoots
4 cups celery
2 teaspoonfuls oil
A few drops sesamum-seed oil
1 teaspoonful Chinese sauce
1/4 teaspoonful cornstarch
Salt

(a) Chop all into dice.

(b) Heat the cooking pan for 1/2 minute. Then grease it thoroughly with oil.

(c) Add salt and all other ingredients except duck. Keep turning for about 5 minutes.

(d) Add primary soup and boil very slowly.

(e) Mix together well the duck (cut into dice), the oil, sesamum-seed oil, Chinese sauce, and cornstarch.

(f) When primary soup has boiled 1/2 hour, add the duck mixture. Boil slowly for another 1/2 hour.

For a garnish, use Chinese ham dice.