Chinese Cook Book

TurtleSoup

QUYTONG

3 turtles

2 cupsmushrooms

2 cupschestnuts

%poundChineseroastpork

%cupFunWine

1 teaspoonfulgingerrootjuice

25 cents'worthofBug Kay

(a) Puttheliveturtlesintoacooking-pan
ofcoldwater. Bringtoaboilslowly.
(b) Removetheshellandinterior. Wash.
Cutthemeatintopieces 1 inchby 1 inch by
1^inches.
(c) Haveahotfire. Put^2 tablespoonfuls
ofoilintoafrying-pan. Whentheoilisvery
hot putinthemeat. Fun Wine, and ginger
rootjuice. Fry for^10 minutes. Turncon-
stantly.

(d) Cut thebamboo shoots into pieces%

inchbyP^inchesby1/16inch. Cutthepork

intopieces%inchby1%inchesby%inch.

(e) Addtothemeatinthefrying-pan, the