Vernon Galster

“ To the man, out in the woods, in camp, on shipboard, at the club, who feels that the connecting link to unalloyed happiness would be a good big dish of Chop Suey. To the persons who are fond of Chinese dishes, but unable to eat them with the same relish in a Chinese Restaurant as they could at home. ”

“ White Mushroom Chop Suey is made same as above, but omit the Chinese mushrooms and use a half canful of the French mushrooms instead.
CHINESE CURED PORK Cut strips of pork 1⁄2 inch thick (shoulder or butts) and trim off all fat. Place in pan and cover with 1⁄2 cupful of Chinese salty sauce diluted with 2 cupfuls of water. Let simmer slowly until the fluid has nearly cooked away, or until done. Turn the meat frequently. ”

“ Cook in an iron kettle on a very high flame.
Fry the pork until half done, using about a tablespoonful of lard, meat fryings or peanut oil. Add the onions and fry a few minutes longer; then add the celery, mushrooms, Chinese water chestnuts and salty sauce together. ”