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

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LET US HELP YOU GET WHAT YOU WANT. ftead these testimonial letters from SECRET POWER users: "Getting results in business. Business good." — St. Joseph, Mich. '"Secured position." — Houston. "Used It to get money." — Momence. "Collected a debt owed me tor two years." — Portage. Pa. "Making progress as salesman." — Auburn, N. Y. "Brought me financial gains; today finds me in literary field.'*— Waco. Know more about SECRET POWER1 Send for a FREE amazing book, let that is causing a sensation among men and women. Due to its unusual contents, the stir it is creating has surpassed all expectations. This booklet Is yours, FREE of charge or obligation. SEND FOR IT1 PATV CO., 618 SOUTH WESTERN AVE.. DEPT. J47 L°S ANGELES LIKE A GOOD CRY? IF YOU DO, YOU MUSTN'T MISS HAGAR WILDE'S WONDERFUL STORY IN OUR NEXT ISSUE. IT'S CALLED "LITTLE BRAT" IT'S THE STORY OF A LITTLE ORPHAN WHO-CUIDED BY HIS PRACTICAL AUNT -BECOMES A MOVIE ACTOR. AND OF HOW HE BOUGHT A BOUQUET FOR THE ACTRESS HE WAS PLAYING WITH, BECAUSE 114 with cheese sauce and fresh tomatoes. "And," he continued, warming up to the subject, "of course there must be a salad. Preferably a highly seasoned cole slaw salad, one of those that my wife says has 'everything in it but the kitchen sink.' I like to have the salad served as the French serve it — mixed in a large bowl which has been first rubbed with garlic. The bowl should be passed for each person to help himself." "How about dessert?" we asked next. "I am a trifle foreign in my ideas about desserts," he replied. "As a matter of fact, I usually like to end the meal with fruit or cheese and crackers, but sometimes I do like a deep dish apple pie, with a sauce to accompany it. And no dinner is really complete unless it finishes off with a demi-tasse and a Corona cigar." LUNCH was over and it was time J for Mr. Robinson to hurry back to the studio. But before we parted he promised to tell Mrs. Robinson that we were going to call and ask her for the recipes for some of Eddie's favorite foods. Mrs. Robinson was a trifle amused at the menu her husband had given us. "He certainly did manage to cram in all his favorites," she laughed. "But I quite agree," she added, "that any man would be enthusiastic about many of the things my husband likes — though perhaps he likes them a little more highly seasoned than many do. For instance," she continued, "he likes his steak flavored with garlic. This is grand, of course, if you like garlic." "We adore the flavor of garlic," we said. "But just how do you use it with steak ?" "Well," replied Mrs. Robinson, "while the steak is broiling you melt four tablespoons of butter in a pan, and to this add a little salt and pepper, a quarter of a teaspoon of Worcestershire sauce and half a clove of garlic, minced so fine that it is practically a paste. When the steak is cooked to suit the individual taste (my husband likes his medium rare), it should be placed in this sauce and basted with it. The steak is then put on a hot platter and served with the remaining sauce poured over it." "That sounds delicious," we enthused. (And really, when we tried it out later in our own kitchen we found that it tasted even more delicious than it sounded.) "But before we forget it, Mrs. Robinson," we continued, "doesn't Mr. Robinson like soup ?" "No, he isn't very fond of soup — except onion soup. He likes that very much — and I think most men do." "Mr. Robinson seems to like onions," we observed. "Yes, he does. And the French fried onions he mentioned are particularly delicious." That sounded very good to us. In fact all the foods mentioned by the Rob insons sounded so good that we could hardly wait to get back to our model kitchen to try out the recipes which Mrs. Robinson so generously gave us. We are going to give you here the recipes for the Hungarian deep-dish apple pie and for the sea-foam sauce to accompany it. And we have had printed on cards to form this month's folder of Modern Hostess Star Recipes, the recipes for French fried onions, baked macaroni and cheese with fresh tomatoes, cole slaw piquante, and also a recipe for croustades of chicken and asparagus paprika, (another favorite of Edward Robinson's, according to his wife.) These recipes are all so inexpensive and simple to prepare that you will not want to save them for just party occasions, but will serve them for the enjoyment of the members of your family — and won't they love you for it ! So fill in the coupon on page 12 right now, and mail it to us. We will then send you the folder of recipes. HUNGARIAN DEEP-DISH APPLE PIE 6 large apples 2 teaspoons lemon juice 1 teaspoon grated lemon rind ]/2 cup seedless raisins y2 cup sugar % teaspoon cinnamon y2 cup blanched almonds, chopped Y\ cup melted butter Peel apples and slice thin. Add to them the lemon juice and rind, the raisins, sugar and cinnamon. Add half of the blanched almonds and the melted butter. Mix thoroughly and place in deep, buttered casserole. Cover with a rich pastry crust, prick the crust to allow steam to escape. Brush crust with white of an egg, sprinkle lightly with remaining quarter cup almonds and bake in moderate oven (375°) for 40 to 45 minutes. Serve hot with the following sauce : SEA FOAM SAUCE 2 tablespoons butter 2 tablespoons flour y2 cup sugar yolk of one egg y2 cup boiling water 1 teaspoon vanilla white of one egg Cream the butter. Mix together the flour and sugar and add to the butter, gradually, creaming well together. Beat the egg yolk well and add to the sugar and butter mixture. Add the boiling water, stirring constantly. Pour mixture into top of double boiler and cook over boiling water, stirring constantly until smooth and thickened. Cool slightly and just before serving add vanilla and fold mixture into the stiffly beaten egg white. (Lemon extract may be substituted for the vanilla if desired.) This sauce is also good on puddings.