Modern Screen (Dec 1934 - Nov 1935)

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T RY THIS FREE THANK YOU 7 I THE HUBINGER CO., No. 976, Keokuk, Iowa, j J Your free sample of QUICK ELASTIC, please, | I and "That Wonderful Way to Hot Starch." J (Continued from page 10) Warner Baxter to the questions I asked along those lines. "My party specialty is Chili Con Carne. I use the word 'my' intentionally for I consider myself quite a master at the art of making a delicious Chili. And no praise for a successful picture performance rings more pleasantly in my ears than words of praise for my Chili or the one or two other dishes I really can make up myself. ANOTHER of these is Welsh Rarebit," he continued, as I urged him to tell me more. "My Rarebit is the smooth, hot, non-stringy, non-grainy kind that is made with beer as one of the necessary ingredients. The main dish for one of our parties probably would be the Chili or Rarebit I spoke of. These foods are so good in themselves that it is not necessary to serve numerous other dishes. Just serve plenty of the one, supply condiments and cheese, provide coffee and beer and watch the expressions of complete satisfaction suffuse the faces of your guests." Well, there you are, you ambitious hostesses ! While you've been wondering all the time what to serve at your next party — fretting over the number of fancy viands you'd have to supply, the expensive beverages you feared you'd have to purchase, smart people like the Warner Baxters, these days, go in for simplicity in entertaining. Just think how much of the time and expense of party-giving you would save by following the Baxter's example and the Baxter's recipes which I'll tell you how to get later on. Of course, you'll agree with me, that Sunday night suppers and informal gatherings such as these seem just naturally to plan themselves around beer as the featured beverage. Somehow when men are present it seems a little wishy-washy to serve only iced tea or coffee, while it is beyond the means of most of us to supply a variety of liquors, high in both cost and alcoholic content. Fortunately almost everyone likes beer, especially the men folk who have learned to place a high value on this richly-flavored, foaming beverage. IN planning refreshments to go with it, the clever hostess will bear in mind the popularity of the "free lunch" of another generation and will serve that type of man-sized portion of he-man food. The Warner Baxter recipes, of which more anon, will provide four suggestions for main dishes of this sort. Only one "made" dish is necessary for this kind of party, the other refreshments being of the readyto-serve order such as delicious cold cuts, the perennial pretzel (although I have noticed a slight falling off in the popularity of this twisted version of the cracker family in recent gatherings), dill pickles, sauerkraut and cheese, of course— many kinds of cheese, with crisp, salted crackers. The varieties of cheese suitable for such feasts are too many to name but those of outstanding merit are Chateau, Velveeta, Snappy, Swiss, Camembert, the appropriately named "Buffet," good old store cheese and extremely pungent Liederkranz known as "the man's cheese." Cream cheese is not recommended since sharp rather than bland flavors go best with beer. For this same reason creamed foods, whipped cream and sweet dishes are not advised ; salty, tangy foods being best. However, if you feel that you must serve a dessert, plan on having an apple pie, cheese cake or be traced back C. A brewery, pastry of the German Coffee Cake variety. Germans, by the way, are convinced not only of the goodness of beer but of its health-giving qualities. They speak laughingly of "taking the beer cure." Both thirst and a sense of fatigue, they claim, are cured by a long stein of beer. Certainly they are not alone in that belief ! The use of the stein originated for a very good reason, I discovered. The thickness of the stein (from the German word for stone) was intended to aid in keeping a long refreshing drink of beer cold — much on the same principle as the present day thermos bottle. Those who take their beerdrinking seriously go so far as to chill the stein thoroughly before it is put into use — a good thing to remember to do. But don't make the mistake of having the beer itself too cold, for intense cold impairs the flavor since it benumbs the taste nerves, making the beer have an insipid taste in consequence. Historically, beer can as far as 7000 years B. buried for thousands of years, was un earthed in Mesopotamia. But the beer that we know today was probably made first by the monks of Bavaria. Beer, it is said, first arrived on the American continent as a passenger on the Mayflower. Yes, many families trace their origin to the arrival of that famous ship at our shores ; the Beers, it would seem, among them. It is a far cry indeed from the few barrels brought over in that ship to the present day, vast modern brewery, turning out of its enormous glass-lined tanks 137,000 barrels a day. Where whole volumes are given to the origin, history, uses and manufacture of beer, complete chapters also are given to containers from which it should be quaffed. Personally I am of the opinion that, if one is thirsty, it matters little or not at all whether one uses a stein, a glass mug, a long thin goblet or a plain water tumbler. The proper service is a means, not an end — if it makes the hostess happier to do the "correct" thing by all means let her make the comparatively small outlay necessary for the "right" glasses or mugs. But the very nicest thing about parties of the kind we have been discussing is the complete informality that should characterize them — the wooden cheese board, the gay colored table cloth, the paper napkins, and the casual assortment of glasses (if you haven't enough of one kind to go around). And now let's proceed to the very important subject of the featured main dish — which might well be one of the Warner Baxter favorites, especially the Chili Con Carne so highly spoken of by that debonair star. Warner parted with the recipe for this concoction of his rather reluctantly. After all, when you are famous for a certain culinary triumph you hate to broadcast the ingredients that have gone into earning you your fame. But after some persuasion on my part the complete cooking directions were mine. They can be yours, too, if you want to have them, for Warner's Chili Con Carne recipe is printed on one of the cards in this month's Modern Hostess recipe leaflet. You'll find directions how to get your copy a little later on (if you do not already know). Another card in the leaflet contains the Baxter Welsh Rarebit recipe which turns out to be as easy as any and more "fool proof" than most. Still another card will bring you, this month, a knockout Potato Salad — the kind 66