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Chou Paste

Put a saucepan with half a cup of butter and one cup of boiling water over the fire. When the mixture boils, beat into it one cup of flour. When the dough cleaves from the sides of the saucepan, turn into a bowl and beat in, one at a time, three large or four small eggs.

To Boil Salted Meats: Ham, Tongue, Etc.

Cover the meat with cold water and bring the water slowly to the boiling-point; let boil five minutes, then slightly bubble until the meat is tender.