THE BATTALION Page 7
FRIDAY, FEBRUARY 15, 1980
rut up pickles for Chinese New Year
United Press International
■ Put up some pickles if you plan to
celebrate the Chinese New Year on
Feb. 16, the start of the lunar Year of
the Monkey, 4678.
■Chinese families exchange gifts of
homemade pickles when they visit
one another on the holiday, says
Marge Lin, co-author with Iris
Friedlander of a new collection of
home-style recipes, The Orient Ex
press Chinese Cookbook (Spectrum,
$6 95 paper).
■Unlike New Year’s “cakes” that
symbolize progress, Lin said, the
pickle exchange is just a way of shar
ing traditional family favorites.
■Their book lacks a recipe for the
Ikw Year’s “cakes,” because these
steamed sweet or savory squares are
N traditionally made at bakeries, the
authors said.
J. But they do include several pickle
■apes and one for crispy twists —
deep-fried, sugar-sprinkled wonton
sjcins that are also a traditional New
'i tear’s gift.
We find the Friedlander-Lin cov-
"er-shake-stir cooking method more
uble and less satisfactory than tra-
ional Chinese stir-frying. And
ffieir suggestion for storing oil in an
open container “so that undesirable
odors will escape” exposes it to dust
Hd hastens rancidity.
■ But their recipes’ simplicity and
easy preparation make them good
YA' UANNA KWOVO WHKT I LIKE PlCKL&y
FOR, MEU
YEAR5?
ME
choices for beginners. They use few
er special ingredients than most
Chinese cookbooks, and provide
both an extensive source list and a
shopping list in English and Chinese
characters.
We particularly like their salads of
cucumbers, radishes, celery, bean
SENATE
VACANCIES
AGRICULTURE SENIOR
LIBERAL ARTS JUNIOR
DEADLINE IS 5 P.M
MONDAY
216MSC
EE
kil
THE
EPISCOPAL CHURCH
INVITES
ALL INTERESTED
TO
CHURCH SERVICES
8:00,9:15,11:00 A.M.
SUNDAYS and
ASH WEDNESDAY,
FEBRUARY 20
6:30 P.M., 12:10 Noon, 5:30
P.M. and
INQUIRERS CLASSES
beginning
SUNDAY, FEBRUARY 24,
1980
7:30 P.M. in The Church
ST. THOMAS EPISCOPAL
CHURCH
906 Jersey Street
South side of A&M Campus
696-1726
sprouts, broccoli stems and other
low-calorie vegetables. The pickles
are also interesting, but very, very
salty. The book’s major drawback:
lack of directions for storing special
ingredients, which can become ex
pensive if leftovers spoil.
Friedlander says their recipes are
meant to serve 4-6 persons each in a
meal containing either rice or noo
dles and a soup — although that in
formation is unfortunately lacking in
the book itself.
Among other new Chinese cook
books, good buys include the Sunset
Chinese Cook Book, by the editors of
Sunset Books and Sunset Magazine
(Lane $3.95 paper) and Cooking
from Mainland China (Barron’s
$9.95). In her introduction to the lat
ter, editor Sumi Hatano says the 158
recipes reflect the way the Chinese
cook and eat today. Western influ
ences are obvious in the use of such
ingredients as tomatoes and pota
toes. Potato pancakes Chinese style
proved delicious, flavored with scal
lions, ground pork, a little soy sauce,
sesame oil and sesame seeds.
Most of the Mainland recipes are
simple stir-fried or steamed mix
tures. The bean curd chapter de
monstrates the great versatility of
that low-cost vegetable protein food.
There’s no mail order source list but
an excellent glossary of ingredients,
with photos and names in Chinese.
The translator, Stella Lau Fessler, is
a Cornell University lecturer in
Chinese and has taught Chinese
cooking classes in Ithaca, N.Y., for
10 years. Fessler’s own Chinese
cookbook is scheduled for publica
tion later this year.
The Sunset book of regional re
cipes lacks a source list for people
who must shop by mail but the glos
sary, including ingredient storage
directions, is extensive and excel
lent. Money-saving ideas include
directions for improvising a steamer
from empty food cans and American
racks. There’s also sound advice on
coping with the vagaries of electric
woks.
Banquet helps club
celebrate new year
By MELISSA MARTIN
Campus Reporter
February brings a special festival
for the Orientals, the Chinese New
Year. On Saturday the Texas A&M
Hong Kong Club will celebrate with
a Chinese New Year banquet, Hong
Kong Club President Thomas Wong
said.
The Chinese year is based on the
lunar calendar and the Chinese
zodiac consists of 12 animals which
symbolize the prospective of each
year, Wong said.
“This coming year is the Year of
the Monkey, which symbolizes agil
ity and intelligence,’’Wong said.
China has always been an agricul
tural country so the day of the
Chinese New Year is time for far
mers to lay down their tools and rest
at home for a period of jubilation, he
said.
The New Year is also known as the
New Spring because farmers are
financially better off after harvesting
the crops and can buy new equip
ment and clothing, Wong said.
“It has been a custom for workers
to be paid double for the month,
therefore everybody is happy during
the Chinese New Year,” Wong said.
“Very often you hear people say
“Kun Hai Fat Choi” which means
getting rich in the coming year,”
Wong said. Families can afford time
to visit one another so it is tradition
for family reunion.
The Hong Kong Club has 50 mem
bers. Besides organizing activities
for club members, it also tries to
bring an insight of Chinese culture to
the community through displays,
speakers and movies, Wong said.
The banquet will feature Dr. T. R.
Greathouse, vice president of inter
national affairs at Texas A&M, who
will speak on the international prog
ram at Texas A&M. There will also
be a slide presentation and movie on
China and Hong Kong, he said.
AGGIES!
Douglas
Jewelry
Your old friend in Downtown Bryan, now has
opened a second store in
Culpepper Plaza
Open 10-6 Mon.-Sat.
693-0677
Plus our original store
212 N. MAIN
822-3119
(HI
NOTICE:
Effective Feb. 25,1980 the security lockers that are located in the
entry area on both levels of the Texas A&M Bookstore will be
cleaned out each day at 5:00 p.m.
All articles removed may be claimed at the main office of the book
store. There will be a $2.00 charge.
DOWNTOWN BRYAN
DIETING?
?ven though we do not prescribe diets, we make\
\it possible for many to enjoy a nutritious meal\
\while they follow their doctor s orders. You will\
\be delighted with the wide selection of low\
\calorie, sugar free and fat free foods in the\
\Souper Salad Area, Sbisa Dining Center Base-\
\ment.
OPEN
Monday through Friday 10:45 AM-1:45 PM
QUALITY FIRST
?:«
9:35
7:15
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