<p>This is a pre-1923 historical reproduction that was curated for quality. Quality assurance was conducted on each of these books in an attempt to remove books with imperfections introduced by the digitization process. Though we have made best efforts - the books may have occasional errors that do not impede the reading experience. We believe this work is culturally important and have elected to bring the book back into print as part of our continuing commitment to the preservation of printed works worldwide. This text refers to the Bibliobazaar edition.</p>

Me: A Book of Remembrance

Onoto

History

BiblioBazaar

HOME TITLES GENRES AUTHORS LANGUAGES NEW TITLES RECOMMENDED POPULAR Chinese-Japanese Cook Book Cover image for Download download author: Onoto Watanna (Winnifred Eaton Reeve) co-author: Sara Bosse published: 1914 language: English wordcount: 16,032 / 47 pg flesch-kincaid reading ease: 81.1 loc category: TX downloads: 9,986 added to site: 2010.05.15 mnybks.net#: 27751 genre: Cooking Read Online in Browser Here In this book the authors make it possible to serve on home tables the food hitherto obtainable only at Chop Sueys and Mandarin Inns. They also introduce to us the best Japanese dishes and delicacies. Show Excerpt longer. Thicken with cornstarch or Quong Sang Chong, and serve with rice. LOBSTER OMELETTE One teaspoonful of peanut oil; two eggs; one tablespoonful of cold water; one tablespoonful of chopped lobster meat; salt and pepper. Use small frying pan and put into it a tablespoonful of peanut oil. Heat it. Now beat two eggs with a tablespoonful of cold water. Pour half in the pan. Have ready the cooked lobster, broken into small pieces. Quickly pour in the other half of beaten eggs, and cook slowly for five minutes. Slip off pan without breaking, and make two or three more omelettes in exactly the same way, or have several small frying pans and cook all at once, serving one omelette on top of another in a hot water-heated platter. COLD PICKLED FISH Two pounds of fish; one pint of vinegar; one pint of water; four red peppers; one tablespoonful of salt; one teaspoonful of sugar. Any white fish can be used that is large enough to slice. Wash the fish, then wipe dry and lay it

Chinese-japanese Cook Book

Watanna

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Books by Onoto

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Me: A Book of Remembrance

Chinese-japanese Cook Book