Arizona republican., 1921-04-03

cook 10 minutes. Strain and season with little nutmeg, pepper and salt
 Meatless Soup
 A very nutritious soup made with out meat is served at once of the north side cafes and is made by soak ing over night one cup of cleaned white beans. In the morning cover with fresh water and cook gently fol two hours. Add eight small carrots peeled and cut in dice. When beans and carrots are soft rub through colander, add two tablespoons of but ter and season with pepper and salt.
 The restaurant which makes this delicious bean soup also serves liver dumplings which are easy to make and with good sauce will serve for the principal dish for lunch
 Luncheon Dumpiings
 Cream half a cup of butter and beat into it four eggs; beat until light and smooth and add half a pound of finely chopped liver, quarter pound of fine ly chopped bacon. five cups of grated bread crumbs, and season with sage. chopped parsley. salt and pepper. Form this mixture into six round balls. place a heavy plate and cook in boiling water or light stock. Serve with mashed potatoes and brown gravy.
 Fruit Pancakes, Domestic Arts"
 Style
 At one of the public schools the do- mestic art department serves for lunch a fruit pancake To make the pancakes. beat light two eggs, add half a cup of milk. one cup sifted | flour, quarter teaspoon of salt and one teaspoon baking powder. Beat i until smooth and bake in small cakes on a hot griddle, place in the center 1 of each cake a tablespoon of raisin sauce, roll them and cover with raisin sauce and serve on hot plate
 Raisin Sauce
 For the raisin sauce. boil two cups of raisins in two cups of water for 10 minutes, then add half a cup of sugar mixed with half teaspoon salt, one tablespoon flour, four tablespoons orange juice and one tablespoon five minutes.
 Two Pastry Specials In calling on one of the largest pastry bakers here I was shown h0v the baker made cream filling for pastry and whipped cream for the open pies. Whipping cream is al- most impossible to secure here, so | the baker who makes fine pastry makes his own The pie that I was ] given a sample of was raisin cream l pie This is made by cooking for five minutes two cups of seeded raisins and one and a half cups of boilins water. Mix three quarters cup oi | sugar with three tablespoons of corn i starch, and one cup of oocoanut. Pou1 | the hot raisin mixture into the flour mixture, return to the fire and cook until thick and smooth. Add the l iuise of one orange and the grated rind and juice of half lemon. Wher cool place in a baked pie shell an6 ! cover with this special butter cream.
 Italian Butter Cream For this boil one cup of sugar witf one third cup of we-er until it vii l form a soft ball when a little is dropped in cold water. Remove from the fire and when the syrup is luke warm add two thirds Of a cup O. washed butter broken in little pieces and with a rotary egg beater beai until smooth and light. This is i'm proved by adding the stiffly beatef whites of two eggs. Can be used foi whipped cream in nearly all recipes.
 Not Forgetting Chop Suey Wherever you go in Chicago yol 1 will find restaurants on the second ] floor with a chop suey sing displayes ] in big electric lights ana nearly al 1 the American tea rooms list chol 1 suey This is supposed to be dist 1 of China, but as we have lived 1T l China, we know that it is the inven- ton of a restaurant keeper in Sal Francisco and that the Chinese never 1 heard of it.
 There are as many ways of prepar- l ing chop suey as there are chop suey 1 parlors. One successful tea room l recipe follows:
 Fry two onions in the fat from on 1 pound of pork: when the onions a / l clear add the lean pork cut in cubes 1 cook 10 minutes and add three cup bean sprouts, one bunch celery cut II i small slices and half a cup of so- I sauce. Season with salt. cover ant simmer until all ingredients are ten der Serve hot with steamed rice