3 cups sugar syrup
1/4 cup tea leaves
1 cup lemon juice
2 quarts gingerale
3 cups boiling water
3 cups orange juice
3 cups pineapple juice
Sliced fruits
To make sugar syrup: Combine 1 cup sugar and J cup water. Stir over heat until sugar Is dissolved. Bring to boil. Let boll without stirring 7 mins. Cool, makes 1 cup. Steep tea in the boiling water. Strain and cool. Combine rest of ingredients (except gingerale). Add glngerale when ready to serve. Garnish with fruits.
3 lb. beef1/4 cup shoyu1/4 cup cold water2 tbsp. sugar1 slice ginger1 clove garlic Place beef in heavy pot or dutch oven with other ingredients. Simmer over low fire for 3 hours. Turn the roast when half done. When ready to serve place on a platter and garnish with Chinese parsley. Pour bot gravy in…
3 1-ounce squares unsweetened chocolate (melted)1/2 cup milk1 well-beaten egg2/3 cup sugar1/2 cup shortening1 cup sugar1 tsp. vanilla2 eggs2 cups sifted cake flour1 tsp. soda1/4 tsp. salt2/3 cup milk Combine chocolate, 1/2 cup milk, well-beaten egg, and 2/3 cup sugar in saucepan. Cook over low heat until thickened, stirring constantly. Cool.Stir shortening to soften. Gradually…
2 cups flour 1 cup sugar 1 cup stewed prunes 3/4 cup prune juice 1/4 lb. butter 1 tsp. cinnamon 1/2 tsp. allspice 1/2 tsp. nutmeg 2 tsp. baking soda 3 eggs Cream butter with sugar, then add beaten eggs. Add prunes, flour with spices, prune juice gradually. Lastly add soda mixed with a little…
2 cans Spam or any luncheon meat1 can crushed pineapple1-1/2 cups brown sugarwhole cloves Put spam ln baking dish. Top with cloves, pineapple and brown sugar. Bake at 350° F. for 30 minutes.If desired, canned yams may be placed around meat the last 10 minutes of baking.
3 sticks kanten4-1/2 cups water3 cups sugar3 tsp. vanilla or lemon extract1 can crushed pineapple (drained well) Boil the kanten in 3 cups of water until it ls dissolved. Put in the sugar and let it come to a boil again before turning off the flame. Pour into a square pan or dish. Add the…
Soak dried seaweed (Konbu) in water.Slice ham 1/4″ by 2″ long.Cut the seaweed in 3″ pieces and wrap the sliced ham.Season with sboyu, sugar and ajinomoto.Cook about 30 minutes, until the konbu is soft. Kiri Konbu come shredded fine and packaged to be eaten as is or to be made into Tsukudani.