Other cook books 1917 & 1932

Chan, Shiu Wong. 1917. The Chinese cook book: Containing more than one hundred recipes for everyday food prepared in the wholesome Chinese way, and many recipes of unique dishes peculiar to the Chinese–including Chinese Pastry, “Stove Pastries,” and Chinese Candies" (New York: Frederick A. Stokes Company, 1917). Chinese title: 中菜指南. 151 recipes.

The Chinese Students' Monthly, vol. 13, no. 5, March 1918, p. 290. Reviewed by (Miss) M. I. Han, Mount Holyoke

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Nellie C. Wong's Chinese Dishes for Foreign Homes (1932 / 1933)
Nellie C. Wong's Chinese Dishes for Foreign Homes: A revised and enlarged edition of the popular “Chinese Recipes.” (Shanghai: Kelly & Walsh, 1932, xii + 87 p. London: Kegan Paul, Trench, Trübner & Co. Ltd., Second impression, 1933, xii + 98 p.). Handsewn on exterior. Printed in Shanghai. 86 recipes.
The owner of Nellie Wong Tea Shop in Peking. 
Kelly & Walsh's advertisement showing in A Guide to Catholic Shanghai (Shanghai: T'ou-se-we Press, 1937, facing p. 30) selling at $5.00 whilst F. L. Hawks's A Sketch of Chinese History at the same price and Juliet Bredon's Peking: A historical intimate description of its chief places of interest at $17.5.

The China Monthly Review, v. 66, 1933, p. 126.
The first edition of this worth-while book of Chinese recipes for foreign homes, escaped the review's attention, and the revised edition finds a hearty welcome to an all too-limited library of cook books. The author had a very valuable thought when she conceived the idea to compile a book of Chinese recipes, which are so scientifically correct, that given to the laymen for the first time, can be transferred into edible and tasty dishes for our foreign tables. Too often we have asked how to prepare these savory dishes which are given us by our genial Chinese hosts, and both the names of the ingredients and the art of attaining the fine delicate flavor are beyond out ability. This book is delightful and fills a long felt need in the foreign home.
There are nearly one-hundred Chinese recipes, easy-to-follow, found in Miss Wong's book, accompanied by excellent illustrations on how to prepare a table for a Chinese dinner, vegetables, correct method of preparing Chinese tea, which is a fine art in itself, and signifies the oldest Chinese word of welcome.

According to Chandra Oroszváry's Chinese American cuisine and the Chinese restaurant industry in the United States (MA unpublished dissertation, University of Wisconsin-Madison, 2009, p. 48), some of Wong's recipes "had originally appeared in American newspapers and magazines such as the Herald Tribune and Good Housekeeping."