Arizona republican., 1921-06-19
By A. L. VIVIAN, Chef

By A. L. WYMAN, Chef
 After living hero for nearly twol months we have found that all the places to eat are not on Broadway. in fact the majority of the high class cafes in this city sell entertainment. ! not food. In our hunt for gooo reasonable cafe we were invited by a friend to go with him for dinner to a Jewish cafe on one of the side streets above the nineties and since sour returp from Boston we have had dinner here nearly every night. The chef is the owner and we have ex- changed recipes and I think that have secured some recipes that will be of interest to my readers
 Novel Nut Soup
 Cream of almond soup as served here is a treat. To make this soup. grind or pound half a pound of blanched almondsA add to the almonds two cups of milk and simmer slowly for five minutes. Place in a sauce pan one tablespoon of butter and one tablespoon of flour and rub smooth, do not allow to bubble; add slowly one cup of milk and when the mixture is smooth add the almond mixture and simmer until creamy. Remove 1 from the fire, season with pepper and salt and add one cup of cream I Nourishins Lentii Soup
 | Lentil soup without meat has more nourishment than soups made with meat stock. This Is made by soaking | two cups of cleaned lentils over night | in cold water. Brown sliced onion | in some clear fat and add the lentils | drained from the water; fry five min utes and add three stalks of celery | chopped fine, salt and pepper to taste and eight cups of warm water. boil all slowly until the lentiis are soft. .ts f1.~ rArrs auts | sieve, return to the saucepan. heat again and serve with cubes of bread friend in butter.
 OxtaiI Soup With Vegetables
 To make oxtaii soup as served here
 wash and cut in pieces two large OK , tails. Slice fine one onion and fr, 1, brown in two tablespoons of drip pings; add the oxtails and browr | them Place in soup kettle thu
 browned oxtails and Drowned onionl ? with two teaspoons of salt. bay leaf !, two sprigs of parsley. four cloves an' four peppercorns- Simmer for thre'
 hours. Skim off the fat and straii
 through a cheese cloth. Cut slices O
 carrot, turnip and potato in fanc
 shapes and simmer for 20 minutes Il
 hot water. Add vegetables to straine
 soup and serve very hot.
 A New Way to Cook caif's Feet
 Calf's feet with prunes and chest nuts will be a new dish for the coo A who wants something different. Tw cleaned calf's feet should be save into joints, seasoned with salt an
 pepper the day before using Pe' e and remove the skin from half \. pound of Italian chestnuts and plac v in an iron pot; over the chestnut s place the seasoned calfs feet, half pound of seedless raisins. half poun s of fine prunes. one small onion. or small celery root. half a dozen sms is olives. one quarter teaspoon of papr v ka and one cup of soup stock Ste T. slowly for five hours and one hos ,r before Serving add one tablespoon 's lemon juice and five tablespoons
 orange juice This should not le stirred while cooking.
 ee Boiled Tongue "Sweet and Sour" oe Boiled fresh beef tongue with swe and sour sauce is a dish that m' iu will go miles to secure. Lay fret he beef tongue in cold water for tv
 hours: remove. wipe clean and pla ls in a pot with enough water to bare >e' cover, add salt. closely cover the p
 and boil for three hours or until
 fork can be run through the thicke