Into a pint of flour sift a heaping teaspoonful of baking-powder, and a quarter-teaspoonful of salt, and sift the flour twice. Now rub in a tablespoonful of shortening and wet with enough milk to make a dough that can be rolled out. Roll and cut into rounds, and drop these into the boiling gravy. They should be done in ten minutes.
Boil a fowl until tender; salt while boiling. Chop very fine and season with plenty of cayenne pepper and a little garlic. Have ready a thick paste made of one cupful of corn-meal mixed with a little boiling water. Shape the meat into rolls the size of the little finger, and encase each in the corn-meal paste. Take the inner husks of Indian corn, cut off the ends, leaving the husks about six inches long, and wash them in boiling water.
Wrap each tamale in a corn husk; throw two or three Mexican peppers into the liquor in which the chicken was boiled, and cook the tamales in it for fifteen minutes.
Boil a fowl until tender; strip the meat from the bones and chop fine. Mince half a pound of seeded raisins, and a half-cupful of stoned olives, with one young red pepper chopped "exceeding fine." Mix all well together, and stir to a paste with two cupfuls of Indian meal; wet with scalding water, season with salt, onion juice and a teaspoonful of sugar. Add more boiling water until you can stir over the fire for fifteen or twenty minutes. Then add six hard-boiled eggs minced fine; meantime lay smooth the soft inner husks of green corn, and tear some into strips for tying; lay upon two of the husks as much of the paste mixture as they will contain, wrap them about it and tie each roll with the stripped husk; drop these rolls into boiling salted water, and boil them for one hour.
If well seasoned, these are very savory.
(A Chinese recipe)
One-half chicken (or quarter chicken and as much fresh pork, or you can make it all pork, but chicken is much better), one large onion, a handful of mushrooms, a stalk of celery, six Chinese potatoes, a bowl of rice, a small dessert dish of Chinese sauce (which answers for salt).
When the chicken is cleaned scrape the meat from the bones and cut into strips about one and a half inches long and one-half inch wide. If pork is used, cut the strips the same length. Slice the onions thin; soak the mushrooms ten minutes in water, then remove the stems; cut the celery into pieces one and a half inches long. Chinese potatoes require no cooking; simply wash and slice.
First put chicken (or chicken and pork, or pork) into a frying-pan with fat and fry until done, but not brown or hard. Then add the sliced onions and cook a little. Add mushrooms. Now pour enough sauce over the ingredients to make them brown. Then add some water and stew a few minutes. Add celery, and after a minute add the potatoes. Finally, add a little floured water to it, making gravy of the water which stewed it.
The Chinese potatoes, mushrooms and Chinese sauce can be procured at any Chinese grocery. If the rice is not cooked properly it will detract greatly from the good taste of the chop suey. Otherwise it is a very palatable dish.
To those who do not know how to serve it I will say: Put some rice into a bowl, then add as much chop suey as you want. Mix and pour in enough of the sauce that was used in cooking it. Tea is usually taken with this dish.
Joint the chicken as for fricassee, cover with cold water, and bring slowly to the boil. Simmer until tender, but not broken. When done add salt to the liquor, boil all up once, then remove the chicken and pack in wide-mouthed jars. Pack in as tightly as possible. Stand the jars at the side of the range in a pan of boiling water, boil up the chicken liquor, fill the jars to overflowing with the scalding liquid and seal immediately.