1 TEASPOONFUL CORNSTARCH. (Dissolve in a little water.)
After shaking the noodles well apart, drop them in hot lard at least 3 inches in depth, the same you would in French frying potatoes. Fry about 4 minutes and turn the noodles over. When done to an orange color, drain and place on a large platter and cover with the Chop Suey, made as follows:
Fry the pork until half done, using a tablespoonful of lard or meat fryings. Then add the celery, mushrooms, water chestnuts, bamboo shoot, salty sauce, ½ cup stock and stew on a high flame (use tight fitting lid) for about 10 minutes. Then stir in the cornstarch and sesamun oil. Cover the fried noodles evenly with this Chop Suey and garnish by covering the entire food with the shreds of fried egg.
Serve with Chinese tea and Li Chee nuts.
CHOW MEIN YEB GUM
With Chicken and White Mushrooms
Made the same as Chow Mein (plain) but substitute French mushrooms for the Chinese, and chicken meat for the pork.
BIRDS NEST SOUP
For Two Bowls
2 OUNCES BIRDS NEST (Soak in water over night.)