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Updated: May 16, 2025
Together with each dish was a supply of soy or some other condiment, while throughout there was an abundant quantity, served in peculiar vessels, of the Japanese national liquor, the sake, a sort of whiskey distilled from rice. Various sweetened confections and a multiplicity of cakes were liberally interspersed among the other articles on the tables.
DON PEDRO. Y el ser sobre todo sobrino y heredero de mi mejor amigo ... de ahí que yerno más a mi gusto sería muy difícil que se me presentase. DON EDUARDO. ¿Entonces puedo esperar? DON PEDRO. Pero mi hija es la que se casa, yo no; ella es pues, la que ha de juzgar si usted.... DON EDUARDO. ¡Oh, Sr. D. Pedro, y qué feliz soy!
But you must also get ready four sieves of fine lustring; a pair of coarse ones; four brush-pencils; four bowls, some large, some small; twenty large, coarse saucers; ten five-inch plates; twenty three-inch coarse, white plates; two stoves; four large and small earthenware pans; two new porcelain jars; four new water buckets; four one-foot-long bags, made of white cloth; two catties of light charcoal; one or two catties of willow-wood charcoal; a wooden box with three drawers; a yard of thick gauze, two ounces of fresh ginger; half a catty of soy;..."
Soup. Shrimps and Seaweed. Prawns, Egg Omelette, and Preserved Grapes. Fried Fish, Spinach, Young Rushes, and Young Ginger. Raw Fish, Mustard and Cress, Horseradish, and Soy. Thick Soup, of Eggs, Fish, Mushrooms, and Spinach; Grilled Fish. Fried Chicken, and Bamboo Shoots. Turnip Tops and Root Pickled. Rice ad libitum in a large bowl. Hot Saki, Pipes and Tea.
They should be put in just long enough to heat, and mixed in properly with the spinach before it is served up. STEWED TONGUE. Prepare a tongue with saltpetre and common salt for a week, and turn it every day. Boil it tender enough to peel, and afterwards stew it in a moderately strong gravy. Season it with soy, mushroom ketchup, cayenne, pounded cloves, and salt if necessary.
The tench has a slimy matter about it, the clearness and brightness of which indicate freshness. The season for this delicate fish is July, August, and September. When to be dressed, put them into cold water, boil them carefully, and serve with melted butter and soy. They are also very fine stewed, or fricasseed, as follows. To fricassee tench white.
If not approved, they can be taken out before the soup is sent to table, but the flavour will be a considerable addition. Boil vermicelli a quarter of an hour, and add to it a large spoonful of soy, and one of mushroom ketchup. A French roll should be made hot, then soaked in the soup, and served in the tureen.
Then add a quarter of a pint of orange-flower water, strain it off, and put it into bottles. When cold, mix a spoonful or two of this syrup in a little warm or cold water. CARACHEE. Mix with a pint of vinegar, two table-spoonfuls of Indian soy, two of walnut pickle, two cloves of garlic, one tea-spoonful of cayenne, one of lemon pickle, and two of sauce royal.
The method is to propagate bacteria for each of the various leguminous plants such as clover, alfalfa, soy beans, cow peas, tares, and velvet beans. All of these plants are of incalculable value in different sections of the country as forage for farm animals. In the West, alfalfa is the main reliance for stockraisers.
Peas and beans are very important foods in Europe. In this country we consume enormous quantities of beans. In Mexico they use a great deal of frijoles, the poor people having this bean at nearly every meal. In China they make the soy beans into various dishes. The lentil is much used in Europe and is gaining favor here, as it should, for it is splendid food, with a flavor of its own.
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