Cut in 1-inch strips
  1 pound fresh pork or white meat of chicken, or lobster or crab meat, and
cook in frying pan 5 minutes with
  2 tablespoons fat.  Add
  1 cup water or stock mixed with
  1 teaspoon cornstarch.  Simmer 3 minutes or until, meat is tender.  In
another frying pan put
  2 tablespoons fat, add
  1 onion cut lengthwise in very fine pieces.  Cook 3 minutes, add
  1 bunch celery cut in very fine strips 2 inches long, and
  1/4 pound dried mushrooms soaked 2 hours in
  Cold water, drained and cut in thin slices.  Cook 3 minutes, stirring
constantly.  Combine mixtures, add
  1 teaspoon salt
  1/4 teaspoon pepper and
  Few grains cayenne.  Pour over fried noodles.

If desired 1/2 pound bean sprouts may be cooked with the celery, and served in the Chow Mein.

With Chow Mein pass
  Soyu sauce.

Boiled rice may be served with Chow Mein or Chop Suey.

FRIED NOODLES

Beat
  1 egg slightly, add
  1/2 teaspoon salt and
  Flour enough to make a very stiff dough.  Knead, toss on a floured cloth
or board, roll as thin as possible, sprinkle with flour, fold in layers
about 2 inches wide, slice very thin, shake strips apart, and fry until
delicately brown in
  1 pint salad oil.  Drain on soft paper.

CHOP SUEY

Cut in 1-inch strips
  1 pound white meat of chicken, or pork, veal, crab or lobster meat,
and cook 5 minutes in frying pan in
  2 tablespoons chicken or other fat.  Cut
  1 cup celery in thin slices crosswise, add
  1 onion peeled and cut in thin slices
  6 mushroom caps peeled and sliced
  6 Chinese water chestnuts peeled and sliced.  Cook vegetables 5
minutes in
  2 tablespoons chicken fat or butter.  Add
  1/2 pound bean sprouts
  1/4 pound bamboo shoots cut in diamond-shaped pieces
  1 teaspoon Soyu sauce
  2 cups chicken stock or water and the cooked meat, and simmer gently
until bean sprouts and meat are thoroughly cooked.  Season with
  Salt and
  Few grains pepper.

PEPPER JAM SANDWICHES

Cut an equal number of slices of
  Dark Graham bread and
  White bread, remove crusts, and spread bread with
  Creamed butter.  On one slice of white bread spread
  Pepper jam, cover with slice of Graham bread, spread with
  Butter and pepper jam and cover with a slice of white bread.  Make other
sandwiches with Graham bread on the outside and white bread for the center
layer.

Wrap in damp cheesecloth, press under a light weight, and leave in a cool place until serving time.  Trim edges, cut in slices, and arrange on doily-covered plate.

PEPPER JAM