Cookbook #96: Mandarin Chop Suey Cook Book
Mandarin Chop Suey Cook Book: Recipes for a Variety of Savory, Delicious and Wholesome Genuine Chinese Dishes, The Pacific Trading Company (1928).
This is a fun bit of history. The recipes call for "Chinese sauce", the bean sprouts come in cans, and many recipes call for pimento. There are a number of menus in the back of the book which incorporate Chinese dishes into an American dinner menu.
Of course, I had to make chop suey. I chose Fine Cut Chop Suey and subbed chicken for the "lean pork or beef". The Chicken Chop Suey recipe called for 3 times as much chicken, but virtually the same other ingredients in the same amounts.
Cut meat, celery, water chestnuts, and mushrooms into thin slices. Cook meat in a hot greased skillet (I used vegetable oil) and when it's partially cooked add the aforementioned vegetables plus bean sprouts (I did not use canned). Add some "soup stock" (I used chicken broth left over from Thanksgiving), cover and cook until everything is tender. Add some cornstarch in water and cook. Season with soy sauce, salt, and pepper.
Verdict: easy, fast, and good.
96/115, 20 this year.