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Classic
Cook Books
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page 119
Page
Kuwai- Kinton (Water Chestnut Cream)....................... 93
Mushi Tamana and Buta (Cabbage and Pork)................... 94
Nasubi Yaki (Fried Eggplant)............................... 96
Paste, Chicken Liver....................................... 98
Paste, Giblet.............................................. 98
Plums, Sour and Sweet (Sumomo Sui and Amai)................ 99
Pork and Cabbage (Mushi Tamana and Buta)................... 94
Ringo-Kan (Apple Jelly, Japanese Style).................... 102
Satsuma Tamana (Cabbage, Satsuma Style).................... 97
Shiro Uri (Stewed Squash).................................. 95
Sole Jelly (Karefish Nigore)............................... 95
Stuffed Bananas............................................ 99
Sumomo Sui and Amai (Plums, Sour and Sweet)................ 99
Tori-Kan (Chicken Jelly)................................... 100
Water Chestnut Cream (Kuwai- Kinton)....................... 93
CAKES, CANDIES, SWEETMEATS
(Chinese and Japanese)
Bean Sprouts, How to Prepare............................... 109
Beverages.................................................. 109
Chestnut Kintons (Cream Candy)............................. 106
Cream Candy (Chestnut Kintons)............................. 106
Dai-Käm (Orange- Jelly Candy)......................... 107
Katamochi.................................................. 104
Nut and Rice Candies....................................... 108
Orange-Jelly Candy (Dai- Käm)......................... 107
Owa Okashi................................................. 106
Rice and Nut Candies....................................... 108
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Classic
Cook Books
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