2 lbs. lean pork, diced 2 cups diced celery.

1 cup diced onions.

2 tablespoons flour.

3 tablespoons sorghum molasses.

1 cup water or meat stock 1/4 cup chop suey sauce.

2 tablespoons butter.

Brown meat in butter quickly; then add celery and onions. Stir easily for two or three minutes; add molasses, chop suey sauce and water. Simmer slowly for 1 hour, stirring occasionally. Just before removing from fire add paste made of the flour and water. Mushrooms may be added if desired. Serve with rice cooked Southern style.

Esther Weir, Urbana, Ill. University of Illinois.

Chicken Chop Suey

1 quart diced cooked chicken 1/4 cup chopped salt pork 1 pt. water or chicken stock.

1 onion, chopped.

2 cups celery, cut up 1/2 tablespoon salt.

2 tablespoons molasses.

3 tablespoons flour.

3 tablespoons water.

1 tablespoon Chinese sauce.

1/2 cup mushrooms.

If available, 1/2 cup Chinese water chestnuts and 1 cup bamboo sprouts.

Cook meat in the pork fat till brown; add water, onion, celery, salt and molasses. Simmer 1 hour. Mix flour and water and add to mixture to thicken. Then add molasses, Chinese sauce and mushrooms. Cook 10 minutes.

Grace Pugh, Philadelphia, Pa. University of Wisconsin.

Chop Suey

1/2 pound fresh pork shoulder, cut in small cubes.

1/2 pound veal, cut in small cubes.

Put one tablespoon butter in frying pan and add one-half cup chopped onions and two cups chopped celery. Let this brown thoroughly. Then push to one side and brown meat. Add two tablespoons molasses, two tablespoons chop suey sauce, or one of Worchestershire sauce and one teaspoon salt, Cook ten minutes. Then add one-half cup water and let simmer. If it gets too thick add more water. Thicken with one tablespoon flour. Chopped mushrooms may be added. Serve with rice. Serves five people.

Vesta Blodgett Simpson, Winnetka, Ill. Northwestern University.

Mock Chop Suey

1 pound beef, cut in small pieces 1 tablespoon butter.

1/4 pound pork cut in small pieces.

Brown thoroughly in frying pan; then cover with water and simmer for 25 minutes; then add:

1 cup chopped celery 3 or 4 onions, sliced.

1 teaspoon molasses 1 cup mushrooms.

Season and baste. Cook all for 20 minutes longer. Serve with boiled rice.

Clara Haubold, Gary, Ill.

Northwestern University.

Chow Mien

Cook thoroughly 1 lb. noodles. To this add:

1 lb. bamboo shoots 1/2 lb. bean sprouts 1 lb. mushrooms, cut in small pieces.

1 lb. ham, cut in small pieces 8 eggs, fried on both sides and sliced.

Season with 1 cup of Soy Bean Sauce. Mix altogether with the noodles in an iron fry pan and fry well in peanut oil, or any other oil if the peanut oil cannot be obtained. This amount will serve 12 people.

Marguerite Oatman, Berkeley, Calif. University of California.