HIGH-CLASS CHINESE MEALS.

In a book published under the title of "The International Cook Book," is to be found one of the finest collection's of International re* cipes available in the library of cookery. A highly-interesting account of meal-time in a high-class Chinese family is given

Breakfast is usually partaken of between g and io a.m., the items consisting of four or five disKes: Soup, made of pork, vegetables, or of dried fish, prepared by steam. Eggs, fried or prepared by steam. Vegetables, boiled or fried of various sorts. Rice, boiled in an iron pan, well dried, and brought fe> table with other articles. Spoons are used for soup ,but knives and forks are never used. Rice is most essential at all meals. A pair of chop-sticks are always used by each person in picking up the articles before them. None of the eatables are ever touched with the hands. Butter is never used for cooking purposes, ground nut oil is used instead.

Luncheon is usually served Bebetween i and 2 o'clock p.m. It is a very light meal, consisting of cakes, sweets, or rice canju. Dinner as a rule is partaken of between 5 and 6 p.m. The courses are about the same as for breakfast, but with some addition, such as boiled or fried fowl, or steamed duck, &c. When guests are invited it is usually for dinner. On the table there are always about eight small dishes full of fresh and dried fruits and cold meats, so that the guests can help themselves to whatever they like. Then all the courses are brought in by servants, and with chop-sticks each helps himself. Other dishes besides those mentioned are often served for dinner, such as shark-fins, birds-nests, beche-de-mer, dry shellfish, turtle, birds, dried mushrooms, &c. Rodney and Otamatea Times, Waitemata and Kaipara Gazette , 26 June 1912, Page 7