A light and refreshing soup, Tsingshih (sing-shi) Soup is made with chicken stock, cucumbers and ham. Serve as a first course, or as part of a Chinese meal.
2 large cucumbers, peeled and cubed
2 dried Chinese mushrooms, soaked for
30 minutes, drained and coarsely chopped
1 pints home-made chicken stock
1 teaspoon salt
2- teaspoon black pepper
8 oz. smoked ham, finely chopped
Place the cucumbers and mushrooms in a large saucepan. Pour in the chicken stock and add the salt and pepper. Set the pan over high heat and bring the soup to the boil.
Reduce the heat to low, cover the pan and simmer for 20 minutes. Add the ham to the soup and cook for a further 5 minutes.
Remove the pan from the heat. Pour the soup into a warmed soup tureen or individual soup bowls and serve at once.
8 fl. oz. black treacle or molasses
2 tablespoons sugar
6 oz. desiccated coconut grated rind of 1 orange g teaspoon grated nutmeg 2 oz. unsalted cashew nuts, ground
Place the treacle or molasses, sugar, coconut, orange rind, nutmeg and cashew nuts in a large saucepan. Place the pan over high heat and bring the mixture to the boil, stirring constantly with a wooden spoon. Cook the mixture for 10 minutes or until the temperature reaches 230 °F (110°C) on a sugar thermometer or a little dropped in cold water forms a long thread.
Meanwhile, using a pastry brush, coat two baking sheets with water.
Remove the pan from the heat. Using a tablespoon, spoon the mixture on to the baking sheets, spacing the sweets well apart.
Set the baking sheets aside and allow the sweets to cool completely. Remove the sweets from the baking sheets and either serve immediately or store them in an airtight tin. r