Chinese Cook Book

CHECKER-BOARD EGGS

KAGEDON

12 eggs

1 tablespoonfulChineseham

2 cupsbambooshoots

1 cupcelery

1 cupwaterchestnuts

(a) Cutthehamand secondaryvegetables
intothreads1%incheslong. Fryinanoiled
pan. Mix well. Add enough primary soup
to cover. Cook untildone. Saltto suit the
taste.
(&) Beat the eggs well with oil and salt.
Putthemintoahotpanandletthemrunall
overthepanevenly. Turnover.
(c) Put this egg layeron a dish. Cover
one-halfofthelayerwiththefriedham,bam-

booshoot,celery,andwaterchestnutsabout%

inph thick. Then cover this with the other
halfoftheegglayer.
(d) AddChinesegravy.