Chinese Cook Book

CRABSOUP

HITONG

6 crabs

1 cupwaterchestnuts

1 eup bamboo shoots

1 cupmushrooms

7 pintsprimary soup

(a) Removethe shells fromthe crabs and

putintoboilingwaterfor%hour. Bymeans

of aforktake out themeat and break into
smallpieces.
(b) Cut secondary vegetables into pieces.
Cookfor^20 minutes.
(c) Now put the secondary vegetables in
withthecrab.
(d) Addprimarysoupandcookfor^15 min-
utes.
(e) AddChinesegravy,mix well, and re-
movefrom thestoveatonce. Stirin parsley
andgarnish.