Huang Ching-lin, the Chinese scholar-cook, has died at Chungking from shock experienced during a Japanese air raid and the world of Chinese cooking, so extensive, rare and diversified in its concoctions, is the po He was indeed a prince of cooks and in the Gastronomic Hall of Fame where Lucullus is the doyen with Cleopatra, who flung pearls into vinegar to brew priceless drinks, his fame will rank high. Unlike the cook who could do culinary magic with a bone, a bowl of water and a handful of ans, Huang demanded to see the list of gues fore genius would' respond, and fe argod accordingly. It is reported that he once cooked for the Empress Dowager Tzu Hsi but as she died thirty years ago he must have been a youthful, but this is not undoubted e in her periods of prodigality and extravagance nothing was too good for her and the far corners of her empire were searched for dishes to please the imperial palate and among tribute to the Dragon Throne were vast quantities of fruits, sweets and epicurean delights, Whether she submitted to the large addition is known because the Old Buddha was y soul and else's expense. ation ladies attend-receptions a common topic of conversation was the prices they paid for food because she said her eunuchs robbed her, but being typically Chinese ske surrendered to the old tenets of "squeeze" with only a polite murmur of protest. ft is re that she once questioned the household accounts when she was charged two taels each for the 200 eggs a day which her household was supposed to consume. The Peking market price was only a few cash each. There were many explanations and her servants agreed to reduce the number of eggs to 100 a day at one tael each, which was not so bad considering the tael stood at about half a crown or $3.50 at the present rate of exchange.
Text read from the printed page and cleaned; old type leaves the occasional error.