Modern Screen (Dec 1931 - Nov 1932 (assorted issues))

EDWARD G. ROBINSON DISCUSSES SOME DISHES FOR THE PERFECT, HEARTY, HE-MAN MEAL WITH HE MODERN HOSTESS DURING a long career spent in clattering from one celebrity to another in a determined effort to find out — and tell the world — what the famous like to eat, we have seldom met anyone whose ideas on food were more interesting, more appealing and more exciting and original than Edward G. ^Robmson s. Do you remember the banquet scene in "Little Caesar . Well, in real life every meal is a banquet to Eddie Robinson for here is a man who understands food, who appreciates good cooking and who eats, with relish and sincere enjoyment. The foods which Eddie Robinson enthused about were men's foods. Sturdy, substantial stuff that real he-men enjoy — and you will be wise to take a leaf from the book of Mrs. Robinson, who caters so lovingly to Eddie's likes, and treat your men folks to some of the dishes which Eddie told us about. But to get on with the details of our luncheon with him! No sooner had the waiter placed his tomato juice MODERN SCREEN STAR RECIPES Edward G. Robinson is a hearty eater. He likes dishes your own menfolk will like. And his wife, Gladys Lloyd Robinson, has given The Modern Hostess her own special recipes for a certain sauce, for Hungarian deep-dish apple pie, for French fried onions— and several other dishes. HOME SERVICE DEPARTMENT MODERN SCREEN Magazine 100 Fifth Avenue, New York, N. Y. Kindly send me the recipes for June— at absolutely no cost to me. Name. . . Address. (Print in pencil) cocktail before him (you can see him drinking it in the picture) than we plunged headlong into the subject closest to our heart. "Mr. Robinson," said we, "what is your idea of the very finest of all possible ways to start off a dinner?'-' "That's easy," he answered. "I like a nice big plate of hors d'ceuvres." "Featuring what?" we asked eagerly. "Oh, all sorts of things," he replied. "Stuffed devilled eggs, ripe and stuffed olives, celery stuffed with roquefort cheese, pickled beets, rolled anchovies, sardines, alligator pear, fonds of artichokes, shrimp, tuna fish. ..." "Wait a minute," we interrupted, "that sounds like a whole meal." "It can be," he assured us. "I can easily make a whole meal of hors d'ceuvres." THERE ! How long has it been since you started off a meal with hors "d'ceuvres ? Probably you think a plate of hors d'ceuvres is too complicated to attempt, but as a matter of fact it is very easy indeed. Practically everything which goes to make it up can be purchased in a delicatessen or taken out of a can — and the various things can be arranged on a plate and put in the refrigerator to chill. Leave them in the refrigerator until serving time, then put them on the table. Hors d'ceuvres can be served either arranged on plates in individual servings, or they may be passed on a large tray and the guests allowed to help themselves. And don't forget what Eddie Robinson said about being able to make a whole meal of them! They really do make a splendid Sunday night supper, with perhaps the addition of a salad or a plate of cold cuts. "But let's assume, Mr. Robinson," we continued, "that you are not going to make a whole meal on hors d'ceuvres. What do you like to have follow them?" "Like ninety-nine men out of a hundred, I like steak! But steak with the special sauce which my wife makes. And the steak should be accompanied by French fried onions, and macaroni baked {Continued on page 114) 12