Oriental Rabbit Pie

Clean and cut a rabbit into small pieces and let stew, well seasoned with salt and pepper and cayenne. Add 2 chopped cloves of garlic, 1 chopped green pepper, 1 Spanish onion sliced thin and 2 sliced tomatoes, a pinch of cloves and allspice. Then line a pie-dish with a puff paste; let bake and fill with the rabbit; add 2 chopped hard-boiled eggs and sprinkle with curry-powder. Cover with the paste; brush the top with a beaten egg and let bake until brown. Serve hot.

Chinese Salad

Mix 2 dozen cooked oysters with 3 truffles, and 2 cooked potatoes cut into shreds; season with salt and pepper. Add all kinds of chopped herbs, and moisten with white wine. Line the salad bowl with crisp lettuce leaves; fill with the mixture; sprinkle with finely chopped parsley. Pour over a mayonnaise dressing and garnish with
anchovy fillets.

Oriental Cabbage

Chop a small head of cabbage, then fry 1 onion and 2 sour apples sliced thin. Add the chopped cabbage, 1/2 cup of stock and the juice of 1/2 lemon; sprinkle with salt and cayenne pepper; add 1/2 teaspoonful of curry-powder. Cover and let all simmer until tender.
Serve very hot on a border of boiled rice.

Chinese Chop Suey

Cut 2 pounds of fresh pork into thin strips and let fry ten minutes. Add 1 large onion sliced thin and let fry; then add 1 cup of sliced mushrooms, 2 stalks of celery cut fine, 1/4 cup of Chinese sauce and a pinch of pepper; moisten with 1/2 cup of hot water. Cover and let simmer until tender. Thicken the sauce with flour moistened with a
little milk and let boil. Put some well-seasoned cooked rice on a platter, pour over the chop suey and serve very hot.

Oriental Pudding

Heat 1 large cup of milk and stir in 3 tablespoonfuls of butter; let boil up. Then stir in 1 small cup of flour sifted with 1 teaspoonful of baking-powder and a pinch of salt; stir until a smooth batter. Then remove from the fire and stir in 4 well-beaten eggs, 1/2 cup of preserved ginger minced fine and 2 tablespoonfuls of the syrup; mix thoroughly. Put into a well-buttered mold and let steam two hours. Serve hot with wine sauce.

Chinese Noodle Soup

Boil a large hen in 3 quarts of water. Add a few slices of ham, 1 onion sliced, some sliced mushrooms, 2 stalks of celery cut fine, 2 tomatoes and Chinese chopped herbs. Let cook three hours and strain; then boil up; add fine noodles and let cook ten minutes. Add chopped parsley and serve at once.

Oriental Vegetable Curry

Peel and fry some small onions. Add 2 stalks of celery, cut into inch pieces; sprinkle with salt, pepper and curry-powder; add a few truffles and pour over all 1 cup of stock. Let stew until tender. Then boil some potatoes; mash smooth with butter and season with curry sauce. Place a border of mashed potatoes on a platter and put the stew in the centre; serve hot. Garnish with fried parsley.

Chicken Chop Suey

Cut all the meat of a chicken into thin strips; season with black pepper, and cayenne, and fry in hot lard. Add some ham, onion, celery, green bean sprouts and mushrooms cut fine. Moisten with 1/2 cup of stock. Add 1/4 cup of Chinese sauce; cover and let simmer until tender. Thicken the sauce with flour; add 2 tablespoonfuls of cream and chopped parsley. Serve hot on a platter with boiled rice.

Oriental Stewed Prawns

Clean and pick 3 dozen prawns. Heat some dripping in a large saucepan; add the prawns, 1 chopped onion, salt, pepper and 1 teaspoonful of curry-powder. Add 1 pint of stock and let simmer half an hour until tender. Serve on a border of boiled rice; garnish with fried parsley.

Oriental Canapes

Take some lobster or crab-meat and pound in a mortar. Mix with 1 tablespoonful of butter; season with salt and pepper, a pinch each of mustard, cayenne, nutmeg and curry-powder and moisten with lemon-juice. Cut small rounds of toasted bread; scoop out some of the centre; fill with the mixture and cover with a curry sauce. Sprinkle
with fine bread-crumbs and let bake in the oven a few minutes. Serve hot.

Chinese Chicken

Cut a fat chicken into pieces at the joints; season with all kinds of condiments; then put in a deep saucepan. Add some chopped ham, a few sliced bamboo sprouts, 1 chopped onion and a handful of walnuts. Cover with hot water and let stew slowly until tender. Add some Chinese sauce and parsley. Serve with shredded pineapple.