Modern Screen (Jan-Dec 1960)

■ Twenty four hours after the boy had gotten up his nerve, and she'd smiled shyly and said, "Why I'd love to go dancing with you!", they were at the Cocoanut Grove, at a candleshaded table. To a kid who, until very recently, had been more interested in athletics than girls, this was the life. It was also his very first date . . . alone and unchaperoned with A Girl! In the interim he'd asked a friend, "How do you take a girl dancing for the first time?" Replied the friend, "Give her a gardenia, call for her in a taxi, dance with her, pay the bill, take her home in a taxi — and kiss her goodnight. It's that simple." He'd bought the gardenia and it had gone over well. She was wearing it now, sitting across the table from him, but he couldn't see it any longer. Instead he was looking at the small silver tray with a discreetly turned-down white slip: the bill. And it was then that he discovered he had left his wallet at home! For a breather, he asked for another dance, and when it was over he excused himself. The Maitre d'Hotel was sympathetic. He was a nice clean-cut youngster; he could sign the bill with his name and address and leave his gold wrist watch ROBERT STACK'S CHARGE ACCOUNT for collateral, to be redeemed next day. As for the girl, she was none the wiser. But the worst was to come — he had no money for cab fare. As they alighted before her house, he muttered, "Wait for me," to the driver. Following them to the door, the driver's eyes bored holes in his back. At last the great moment for the kiss had arrived . . . and, of all moments, this was the one that had to be chaperoned! Awkwardly they shook hands, both murmuring thanks for a lovely evening, and he scuttled ignominiously back to the cab. "Why didncha kiss her?" asked the cabbie disgustedly. "Because," said Robert Stack, with sheer frustration in his voice, "you were watching, you kibitzer . . . and I couldn't pay you off and send you away, because I haven't any money . . . and the only way you're going to get your fare is to take me home and wait while I go up and get my wallet off my bureau." (Continued from page 10) Ladd (made with eggs from Alsulana Acres) and Strawberries Heston. Finally, in deference to my host, I decided to try "The Rebel" Special a la Nick Adams. When we'd finished, I asked Nick if his wife could send me the recipe. She could, and she did. If you'd like to try it, serve it with toast and coffee, and charge yourself $1.60— just as they do at the Paramount commissary. "THE REBEL" SPECIAL A LA NICK ADAMS 4 links small country sausage 2 eggs dash salt 2 tablespoons milk 1 tablespoon butter 1 3-inch square slice of American or cheddar cheese In a small skillet, prepare country sausages according to package directions. Set under a tiny flame to keep hot. Beat eggs well, add milk, salt, and beat again. In another skillet, melt the tablespoon of butter and add the well-beaten eggs. Cook over a low flame until eggs are set. Then fold each side one-third toward the center, so that edges overlap. Top with the slice of American cheese and place under the broiler until cheese melts. When done, slip the omelet on to a hot china plate, and place the sausages vertically across it. And — in case you'd like to try some of the other stars' favorites on the Paramount menu — here's the way to do it. STRAWBERRIES HESTON 1 container frozen strawberries (whole or sliced) 1 half-pint light sour cream 2 teaspoons honey cinnamon Defrost strawberries as per package directions. Divide into two portions. Top each portion with half of the sour cream. Add one teaspoon of honey to each portion, then dust with cinnamon. Serves 2. (In the Paramount commissary, fresh strawberries are served, but frozen strawberries are the next best thing.) TURKEY AND EGGS A LA CROSBY 3 large slices leftover turkey 2 eggs 2 teaspoons milk or light sweet cream salt pepper Butter an ovenproof dish. Place turkey in the casserole. Top with eggs which have been broken carefully so that yokes remain whole. Add salt and pepper, then sprinkle 1 teaspoon of milk or cream over each egg. Bake on the lower shelf of a moderate oven for ten minutes, or until eggs are set. Makes one serving. SPANISH OMELETTE A LA ALAN LADD 2 eggs 2 tablespoons milk or light sweet cream salt 1 tablespoon butter Melt butter in a skillet. Beat eggs well, add milk and salt, and beat again. Cook over low heat until mixture is set. When it is an even consistency, fold over and top with Spanish Sauce. SPANISH SAUCE 1 tablespoon butter V\ chopped onion V4 chopped green pepper Y2 cup drained canned tomatoes Brown onion in butter, add green pepper; cover and cook until soft. Add tomatoes. Cook till thoroughly heated. One serving.