3 minutes, add
1 bunch celery cut in very fine strips 2 inches long, and
1/4 pound dried mushrooms soaked 2 hours in
Cold water, drained and cut in thin slices. Cook 3 minutes, stirring
constantly. Combine mixtures, add
1 teaspoon salt
1/4 teaspoon pepper and
Few grains cayenne. Pour over fried noodles.

If desired 1/2 pound bean sprouts may be cooked with the celery, and served
in the Chow Mein.

With Chow Mein pass
Soyu sauce.

Boiled rice may be served with Chow Mein or Chop Suey.

FRIED NOODLES

Beat
1 egg slightly, add
1/2 teaspoon salt and
Flour enough to make a very stiff dough. Knead, toss on a floured cloth
or board, roll as thin as possible, sprinkle with flour, fold in layers
about 2 inches wide, slice very thin, shake strips apart, and fry until
delicately brown in
1 pint salad oil. Drain on soft paper.

CHOP SUEY

Cut in 1-inch strips
1 pound white meat of chicken, or pork, veal, crab or lobster meat,
and cook 5 minutes in frying pan in
2 tablespoons chicken or other fat. Cut
1 cup celery in thin slices crosswise, add
1 onion peeled and cut in thin slices
6 mushroom caps peeled and sliced
6 Chinese water chestnuts peeled and sliced. Cook vegetables 5
minutes in
2 tablespoons chicken fat or butter. Add
1/2 pound bean sprouts
1/4 pound bamboo shoots cut in diamond-shaped pieces
1 teaspoon Soyu sauce
2 cups chicken stock or water and the cooked meat, and simmer gently
until bean sprouts and meat are thoroughly cooked. Season with
Salt and
Few grains pepper.

PEPPER JAM SANDWICHES

Cut an equal number of slices of
Dark Graham bread and
White bread, remove crusts, and spread bread with
Creamed butter. On one slice of white bread spread
Pepper jam, cover with slice of Graham bread, spread with
Butter and pepper jam and cover with a slice of white bread. Make other
sandwiches with Graham bread on the outside and white bread for the center
layer.

Wrap in damp cheesecloth, press under a light weight, and leave in a
cool place until serving time. Trim edges, cut in slices, and arrange
on doily-covered plate.

PEPPER JAM

Drain
1 small can pimientos and force through food chopper.
Put in saucepan, add
3/4 cup sugar and
1/2 cup vinegar, stir until sugar is dissolved and boil gently to
220 degrees F. or until mixture is the consistency of jam. Pour in small
sterilized glasses and when cool cover with melte