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alories Don't Count with \^arnilla
The Only Thing About Her That's Not Slender
Is Her Appetite
IAT ladies and movie stars
had better not read this. It's
too discouraging. There's
not a diet hint in the whole essay. For when Camilla Horn, the German girl friend of United Artists, sits down to a meal she means it.
A couple of days after she landed in Hollywood I met Camilla. She knew two phrases in English. One of them was "I ham hungry" — and she didn't mean lamb chops and pineapple, either. This little girl has an old-fashioned appetite, and doesn't care who knows it. If you have one of those nice, thin, wiry fingers like Camilla's — she's got a couple of ideas about good things to eat. If you were lucky enough to lunch with Camilla, she might serve you : Fruit Cocktail : Slice the fruit of pineapple, oranges, grapes, pears and apples into tiny dices. Sweeten with sugar and moisten with natural juices. Serve cold in glass compote.
Shad Roe : The safest way to cook shad roe is to parboil it first in acidulated water. Then boil it, bake it, or fry it, as preferred. If you cook it without this preliminary parboiling, it is liable to split, splutter and splash and there will be more shad roe out of the pan than in it.
66
By Betty Standish
Add a teaspoonful of salt and a tablespoon ful of vinegar to a quart of boiling water. Boil the roe for fifteen minutes. Remove from the fire and place on the broiling rack two inches from the flame, cover with strips of bacon and broil for ten minutes on each side. There is nothing particularly fattening about shad roe — except the bacon — but with au gratin potatoes it's different.
Au Gratin Potatoes : Peel, and cube or slice, uncooked potatoes. Fill baking dish with potatoes and moisten with sweet milk. Season with salt and pepper and sprinkle over with cheese. This should be served in baking dish — steaming hot.
Green Peas : Should be cooked rapidly, until done, in salted water. To preserve greenness and freshness of peas, drop them in water after it has come to a boil. Serve with butter.
Stuffed Celery: Mix roquefort cheese and Worcestershire sauce (or plain cream will do) until it forms a soft paste. Chopped nuts or pimento may be added if preferred. Stuff center of celery with this cheese paste and serve cold.