Modern Screen (Dec 1934 - Nov 1935)

MODERN SCREEN that Winifred Bryson Baxter has made up in huge quantities when numerous guests are expected. There are Potato Salads and Potato Salads as you yourself doubtless have discovered. This particular one is made with homemade dressing and has several odd and interesting things added to make it seem like a real company dish. The male members of the party will give you a vote of thanks for this he-man concoction. And they'll call you "pal" for sure, if, instead of "putting on the dog" you serve simple, delicious "Party Dogs" for which directions will be found in the leaflet. After all no party of this kind is complete without hot dogs, just as no hot dogs are complete without the addition of mustard (which supplies their bark and their bite). This recipe provides easy directions for making up these novel sandwiches. WHY not satisfy your curiosity about all these swell sounding foods by sending for this month's leaflet which contains all four of these delicious Warner Baxter recipes. You will please your family and thrill your guests by making up the splendid dishes described therein. And, whether you serve the Baxter Chili Con Carne, the Warner Welsh Rarebit, the Company Potato Salad or the Party Dogs you are bound to add to your reputation as a cook and hostess. So be wise ! Write for your free copy of this month's leaflet immediately, send out your invitations, get in some pickles, cheese and crackers, order your case of beer, follow one of the four Warner Baxter recipes which we will send you promptly and wait confidently for praise ! I'm ready to guarantee that if you follow this advice your very next party will be a wow ! The coupon that brings you the recipes follows this simple recipe for "Cheese Fingers" which you also can serve at your party as a tasty accompaniment for the Potato Salad. So cut out both the recipe and the coupon and use them, soon ! Cheese Fingers 3 inch) slices of bread 1 poff 1 tablespoon melted butter yA teaspoon Worcestershire sauce 54 teaspon salt grated cheese Remove crusts from bread slices. Cut each slice into 3 or 4 thin strips or "fingers." Beat egg, add melted butter, Worcestershire sauce and salt. Dip bread fingers into this mixture and roll them in grated cheese until thoroughly coated. Place on greased cookie sheet. Bake in hot oven (400° F.) until cheese is melted and fingers are a golden brown (about 10 minutes). Drain on white paper kitchen towels. Serve hot. MODERN SCREEN STAR RECIPES : HOME SERVICE DEPARTMENT ■ ■ MODERN SCREEN Magazine : I 149 Madison Avenue, N.Y..N.Y. ■ ■ Please send me Warner Bax ; : ter's recipes for September, 1935, j ■ at no cost to me. : : : : Name ■ : ; : Address ; * (Street and Number) ■ (City) (State) PPUPt£ AND SO DO I -THE SAUCE IS GRAND! I THOUGHT I cooked pretty good spaghetti — at least my husband often told me so. But I cheerfully admit that Franco -American chefs can do it better. When we tasted theirs with its perfectly marvelous sauce, I decided then and there I'd never bother with homecooked spaghetti again. FrancoAmerican saves me time and trouble —costs less, too! And it's the best spaghetti I ever ate. You'll say so, too!" Skilled chefs prepare it, using eleven different ingredients in the sauce. Big, luscious tomatoes. Prime Cheddar cheese. Spices and seasonings that give delicate piquancy . . . subtle appetite allure. No wonder women everywhere declare that even their own delicious home-cooked spaghetti or macaroni can't compare with the zestful, appealing taste of Franco-American. All the work has been done; you simply heat, serve and enjoy. A can holding three to four portions never costs more than ten cents — actually less than buying dry spaghetti and ingtedients for the sauce and preparing it yourself. Ask your grocer for Franco-American Spaghetti today. 67