APRICOT PUDDING

Put 1 pint milk into saucepan, add two tablespoons Crisco, and bring to boiling point. Mix 1/2 cup cornstarch with 1/2 cup milk and stir slowly into boiling milk, add 1/2 teaspoon salt. Heat 1 cup apricot jam, and strain off juice. Stir the pieces of apricot into cornstarch and cook for 5 minutes. Sprinkle 1 tablespoon chopped pistachio nuts into wet mold and pour in hot mixture. Turn out when cold and surround with apricot juice.

APPLE PUDDING

Take half a dozen large codlins, or pippens, roast them and take out the pulp; take eight eggs, (leave out six of the whites) half a pound of fine powder sugar, beat your eggs and sugar well together, and put to them the pulp of your apples, half a pound of clarified butter, a little lemon-peel shred fine, a handful of bread crumbs or bisket, four ounces of candid orange or citron, and bake it with a thin paste under it.

ONION CAKES

8 Flour tortillas
1/2 c Finely chopped green onions
2 tbsp Sesame oil
Oil for deep frying
1 Egg; lightly beaten
Salt


Brush 4 tortillas with sesame oil then some of Egg. Sprinkle about 2
tbsps green onions over each tortilla. Top each with remaining
tortillas. Press firmly around edges and cover with plastic wrap. Let
stand until ready to deep fry.

Heat oil for deep-frying in wok or deep pan to 400F. Using tongs, slip
tortilla cakes, one at a time, into Hot oil. Cook, turning with tongs, to
brown both sides. Drain each Cake, holding it vertically over pan.
Drain again on paper towels. While Hot, cut each Cake into 4 to 8
wedges. Sprinkle lightly with salt. Serve Hot.

LEMON CHICKEN

2 tbsp Dry sherry
4 Spring onions, chopped
1 Piece of root ginger, shredded
1 1b Boned chicken, cut into 1” strips
2 tbsp oil
2 Celery sticks, sliced
4oz button mushrooms, quartered
1 Green pepper, cored, seeded, and sliced
2 tbsp Light soy sauce
Shredded rind of 2 lemons
A few lemon slices to garnish


Put the sherry, spring onions and ginger in a bowl. Add the chicken,
toss well to coat, then leave to marinate in the bowl for 15 minutes.
Heat the oil in a wok or deep frying pan. Add the celery, mushrooms
and the green pepper. Stir-fry for one minute. Add the chicken and
marinade, then cook for 3 mins. Stir in the Soy Sauce and lemon rind
then cook for a further minute. Pile into a warmed serving dish and
garnish with lemon slices.

LAMB SOUP POT

4 lbs Lamb bones, cracked
1/2 lb Canned salted mustard green
1 lb Lamb Meat (shoulder or leg)
1 lb Bean sprouts
4 qts Cold water
1/2 c Unsoaked "cloud ear"
1 tbsp Fresh ginger, sliced
Dried black fungus
1 lg Onion, quartered
4 Scallions
1/2 tsp Salt
1/2 lb Dried Bean thread noodles
1 tsp Sugar
8 Charcoal briquettes
1/2 c Light sherry


Make stock: Put Lamb bones, ginger, onions & water in stock pot.
Bring to boil, reduce heat & simmer for 2 hours, reducing liquid by
half. Skim froth. Shred Lamb Meat. Add Meat, salt, Sugar & light
sherry to stock. Simmer for another 20 minutes.

Finish Soup: Wash & soak "cloud ears." Soak noodles for a few
minutes until soft. Drain & rinse mustard green; slice into shreds.
Rinse Bean sprouts. Wash & remove roots from scallions; shred on
bias, greens & all.

Prepare Fire Pot: Heat charcoal briquettes. When they start to turn
white, transfer to bottom of Fire Pot; place pot on heat-proof tile on
your table. Add half the broth & half the other ingredients, reserving
the rest for later in dinner. Serve after broth has boiled briefly.