Chinese Cook Book

fire. Charcoalwastheprimitiveformoffuel
usedinsomecountries,especiallyinthosehav-
ingamildclimate.
This differencebetweenthe stoves oflong
agoandnowhashelpedtoimproveourcook-
ing.
TheChinesemethodofcookingwasinvented
bytheEmperor ofPow Hay Seinthe year
3000 B.C. Confucius, the great philosopher,
taughthowtoeatscientifically. The propor-
tion ofmeatshouldnotbemorethan thatof
vegetable. Thereoughttobealittlefingerin
one'sfood. Confuciuswouldnoteatanything
which wasnotchoppedupproperly. To-day,
unconsciously, theChinesepeopleareobeying
thissamelaw.
ItisthisscientificcustomwhichmakesChi-
nesefoodparticularlynourishingandbeneficial.
InancientdaystheChineseusedknivesand
forks. Later,theyfoundthatsometimesthese
impairedthedeliciousflavorofthefood;hence
theiruseof chop-sticksandspoons.
Chinahasalwaysbeennotedforitscooking-
ManyAmericanspreferChinesecooking. In
fact,manyAmericans have Chinese cooks in
their kitchens. After having tasted Chinese