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THE MODERN HOSTESS
Photograph by Underwood & Underwood
A new monthly department which gives invaluable advice concerning the home
WHETHER women dress for men — or for other womenis an open question. You can argue both sides of the subject indefinitely. But whether women cook for men or for other women is no question at all. Women cook for men — to please men — and the true value of any dish is measured in terms of what the men of the family think of it.
In planning her menus, however, the true homemaker must think not only of what her men like to eat, but what is good for them to eat. She must think, too, how she
HOME SERVICE DEPARTMENT MODERN SCREEN Magazine
100 Fifth Avenue, New York, N. Y.
Kindly send me the recipes for June for which ! enclose 4c to cover cost of
Immediately above is the gentleman of France whose tastes in food are responsible for this month's recipes. The large picture across the top of the page shows a perfectly equipped kitchen; in just such a one as this the modern hostess tests each recipe.
This month's recipes were prepared for Chevalier— try them on your men folks
can contrive to give them what they want and what they should have, and still stay within the family food budget. In short, she must combine flavor with digestibility, appetite appeal with nutritional value, novelty with economy. No easy task, this, and because we realize it is not easv, this department is going to specialize in recipes for foods that we know men like because they have told us they like them. We are going to tell you what your favorite men screen stars like to eat, and just how to make these dishes for the delight of your own folks.
For this, our first Hostess Department page, we went to Maurice Chevalier, that famous and popular ambassador of good will from France — the land of good cooking— and asked him what lie liked to eat.
We found him in his costume for his newest picture, which is called, aptly enough, "The Smiling Lieutenant."
"Well," said Monsieur, in reply to our query about his favorite foods,, "I like a chop, nicely grilled."
"But," we remonstrated, "that is a typical American or English dish."
"Certainement," responded he. "for when I am in America I eat as Americans do. Would you go to France and seek out an American restaurant?"
"No," we admitted, "we should want to have the pleasure of tasting those delicious dishes for which your country is so famous."
"Yes indeed," he said, "you would want to eat a casserole of meat in a delectable (Continued on page 116)