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6 cups good rich chicken stock

½ lb. lean pork, put through a fine chopper twice with several cloves of garlic, and then mixed with white pepper and a teaspoonful of accent.

Thin, white bean threads, enough soaked in water and cut to make 1 cup. (These come from the Chinese Grocery.)

Fungi - dried. Several varieties of these are available at the Chinese Grocery store. The large slat mushrooms are similar to those grown in America; a small variety, that grows on wood in the East, resembles and is called "rat's ears"; another wood-grown variety, tougher than the rat's ears and a little larger as a rule. Any of these should be soaked in water, picked over for wood bits, and broken or cut into convenient size. The small ones swell considerably so don't soak too many. Fresh mushrooms may be used also.

2 large white onions, diced; 3-6 fresh green onions cut into small slices.

Several cloves of garlic chopped finely.

Fish's gravy, for blending and giving salt, to taste.

White pepper to taste.

1 t. or so of Accent.

1 T. finely chopped ginger.

2 T. salt, pickled turnip. (This comes from the Chinese Grocery in tin cans. One can will last many months kept in the refrigerator.

Several plants of Yon-Sai, chopped fine. (Chinese parsley, available in China Town.)

Put chicken stock into large kettle and add white onions. Bring to boil and drop the ground pork gradually into the stock by rubbing it through the fingers. Stir meanwhile.

After several minutes boiling, add garlic, Fish's gravy, Accent, bean threads, turnip, ginger, mushrooms and white pepper. A few minutes before serving add the fresh green onion and the chopped Yon-Sai.

Talmage L. Peele, M.D.