Modern Screen (Dec 1934 - Nov 1935)

MODERN SCREEN Careless little bride!" SAID TATTLE -TALE GRAY It had been the first big party in her own new home— she had been so thrilled— but suddenly she saw a guest eyeing her tablecloth— and that critical glance ruined her evening. Why did her clothes have that tattletale gray look? She always worked hard over her washes— but why must she seem so careless? Then next day, she found the answer . . . foods. It reads like this : Hot and Cold Hors d'Oeuvres Borsch with Sour Cream Pirojikis Baked Fish Shashlyk or Beef Stroganoff Vegetables Fruits Cheese Nuts Profiteroles Demi-tasse "There are many strange names on that menu but with a little translation they are not one bit baffling," Anna Sten assured me. And so it proved. BORSCH is actually a Russian variation of that good, old American stand-by, vegetable soup. I learned. Pirojikis (pronounced "peroush-kees," by the way) are richly shortened biscuits filled with interesting things like chopped chicken. Shashlyk is lamb, pickled overnight, and then barbecued. Profiteroles is a delicious Russian dessert consisting of pastry shells filled with ice cream or whipped cream and then drenched in a delicious chocolate sauce. And that, my dears, is a dinner such as Anna Sten would serve to her husband, Dr. Eugen Frenke, and their friends, Rouben Mamoulian, Berthold and Salka Viertol, Dmitri Tiomkin (orchestra composer-conductor) and his wife, the famous ballet teacher, Albertina Rasch, and other members of the Russian colony. The setting of the Soviet actress' dinner would be her wood-finished dining room, done in broad panels of light-hued, highly polished hardwood. The floor of this room is covered in blue carpet and the chairs are upholstered in exactly the same shade of blue. The room is typically modern with one exception — a silver samovar of Old Russia reigns from the top of the built-in buffet. On this buffet, for this typical Russian dinner, would be twenty or thirty kinds of appetizers to which the guests help themselves. (Unlike the Danes, Russians stand as they eat their Hors d'Oeuvres.) Miss Sten's favorites among her country's many appetizers are the two which I am about to describe. The first may be at slight variance with the average American taste but you'll find that most men like it. It is "Marrow on Toast." Have the butcher give you a pork, beef or lamb bone containing a large amount of marrow. Boil the bone in slightly salted water until the marrow is tender and can be scooped out with a spoon. Remove marrow from bone and spread on rounds of hot, buttered toast. Season lightly with salt and pepper to taste. Top with a small green onion and serve hot. The second Hors d'Oeuvres is "Radishes (Continued on page 89) The thing that robs your clothes of their nice fresh whiteness, a friend told the bride, is left-over dirt — and there's one sure way to get out ALL the dirt. Another nice thing this bride learned about Fels-Naptha— it's perfectly safe for daintiest things. And kind to hands — there's soothing glycerine in every bar. Just try it! Give Fels-Naptha Soap a chance at your own wash. You'll get the sweetest, sunniest clothes that ever bobbed on a line. Whitest, too — because they're clean clear through! "Trick" soaps and cheap That way is to use Fels-Naptha — for it's made of golden soap that's richer — and there's lots of dirt-loosening naptha right in it. You can smell the naptha. Now Alice is married a year — her linens still look as fresh and snowy as new — and there's never a hint of tattle-tale gray to make people think she's careless! soaps skim over dirt — they leave specks behind. But FelsrNaptha gets ALL THE DIRT — even the grimiest, ground-in kind. Fels-Naptha now sells at the lowest price in almost twenty years. Get C"^ a few bars at your grocer's today. © 1885, FEL3 A CO. BANISH ' ' TATTLE -TALE GRAY" WITH FELS-NAPTHA SOAP! 13