File:Alice Muth (1887-1952) in The Commercial Appeal of Memphis, Tennessee on October 4, 1946, part 1.jpg

Visitor Brings News Of Food Tunisians Eat. Madame Alice Muth, An Artist Vividly Pictures Life With Arabs. By Ida Clemens. Madame Alice Muth sipped her coffee and studied the situation “Everyone lives so ast here” she said “It takes ny breath away With Americans it is today or 'never! The Arabs say “hudwah” meaning: tomorrow We don’t rush in Tunis but we get there just the ume" she smiled Which explains Madame Muth’sl charming serenity. Seventeen years in Rades, Tunisia, North Africa have taught her to take life easily and gently (That coupled with her innate sensitivity and awareness to beauty) A distinguished artist Madame Muth is on her first visit to this country in 11 years and is staying with her sister Mrs. Raynor H. Allen at 79 Lombardy. "This makes my 45th voyage back and forth however” she commented “Before the war I came to the United States every year to exhibit.” Her oil paintings of landscapes Arab types Bedouins etc., have been exhibited in New York and other metropolitan cities. Her last exhibition in Manhattan was sponsored by the famous Spanish artist the late Zuloaga While here, he gave her first Memphis exhibit at Brooks Memorial Art Gallery in Overton Park I had asked for the interview! with Madame Muth to discuss Arab' foods But she is such a fascinating personality I couldn’t resist a few more questions on the manner of life she leads in Tunis People in Miniature "It is like living on another planet” she said “My house sits on a high hill looking down on an Arab village The people walking around in the village are like ants seen from my tower “I look out of my studio and there is a stretch of the Mediterranean Sea On another side are the mountains And out of my bedroom window I feast my eyes on the Lake of Tunis filled with flamingoes It is so beautiful” Her blue eyes reflected a twinge of homesickness Recalled with a query on food customs she said “Arab cooking is wonderful The reason is they do it like they live — slowly They use very little water in vegetables letting the vegetables cook in their own juices When we have soup it rooks all night When the coals die down it is ready for the next day” Cook Between Coals In Tunis there are no cook stoves. Madame Muth advised Cooking is done on earthen stoves over charcoal usually in the patio “When we want to brown something we put it over the charcoal place a sheet of metal on top of the food and more hot coals on top of the metal. We rail that ‘cooking between two fires' “ she explained Madame Muth has two Arab servants Mohamed and his wife Hernane He does the cooking she said adding that servants work in beautiful silks and satins The women never wear aprons Here is the national Arab dish which will give Memphis homemakers something different for their tables: Cous-Cous Two vessels should be used one an earthen pot the other a colander Lamb mutton chicken veal or fish can be used Vegetables are carrots potatoes kidney beans tomato juice onions turnips and hot or sweet peppers Bronze meat fish or chicken in olive oil Add enough water to cook vegetables in the gravy Put corn meal in a bowl and sprinkle with cold water just enough to work meal fluffy with the hands Then put meal in the colander and place colander over pot containing meat and vegetables. When thoroughly steamed and cooked, put meal in a large serving bowl. Remove meat and vegetables carefully and use them to garnish the meal. With a large spoon or ladle sprinkle lightly with the gravy to swell the cornmeal. Don’t make it soggy. It should be dry when served Gravy may be served separately if desired “The meats and fish should be cut in large thick pieces and chicken cut as for frying” Madame Muth advised “Vegetables should be whole” On certain fete days especially New Year the Arabs make a sweet out of flour cooked like our cream of wheat but smooth and consistent she said This is served warm with melted butter poured over it and seasoned with sugar and grains from cones of the pine tree. Turkish Coffee. Like to try some Turkish coffee? Here is bow it is made: Coffee should be specially ground Into pulverized powder To water the quantity of a demitasse cup you add one teaspoon of coffee and one teaspoon sugar repeating for as many cups desired Let come to a boil once or twice removing it from fire as needed “After pouring into demitasse cups it should be allowed a few seconds to settle” she said ‘'No spoon should be used no stirring done The coffee rises to the top leaving the grounds in the bottom of the cup and giving you the full essence of the coffee” Mille Fuille. (Cakes) Make puff paste roll out in sheets as thin as paper at least seven sheets to a cake Make a paste convenient to spread of pounded almonds sugar dates and figs Brush each sheet with melted butter then spread sweet paste on each sheet placing one carefully on top of the other When baked and while still warm cover cake with honey or thick sugar syrup sprinkle top with chopped almonds Cut in small diamond shapes and let stand to cool “You can make the sheets to fit your cake pan” she said “For a wedding in Tunis however the sheets are made on huge copper trays about four feet in diameter and the cakes are sent to the large public ovens for baking” From cooking the conversation drifted to beauty since Arab women are noted for their lovely hair and skin The secret is a clay that comes from a certain part of Africa which is used for both skin and hair I “The clay is put in a container and hot water added” she said “After it stands a few hours it Is worked into a paste with the fingers This paste is rubbed into the wet hair and scalp While rinsing the hair is constantly combed leaving it unusually glossy” A glance at Madame Muth’s silky auburn hair is firsthand proof That reminds me She promised to give me a demonstration before she catches a boat back to Tunis

Serves Coffee Prepared As Turks Do. Madam Alice Muth (left) gives her sister Mrs. Raynor H. Allen a taste of Turkish coffee. The Moorish tables before them are hand carved and inlaid with mother-of-pearl. They were brought by Madame Muth from her home in Rades, Tunisia, North Africa. Staff Photo by Charles Nicholas.

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