Motion Picture Classic (Jan-Dec 1916)

FAVORITE RECIPES OF FAVORITE PLAYERS Ann Murdock, Pauline Frederick and Nan Carter Give Some Interesting Recipes LILLIAN MAY A “STAR” MENU Jellied Soup (Ann Murdock) Planked Steak with Vegetables (Nan Carter) Stuffed Celery (Nan Carter) Pineapple Salad (Pauline Frederick) Waffles with Maple Syrup (Nan Carter) Lemon Meringue Pie (Ann Murdock) ANN MURDOCK Begins With Jellied Soup Winsome Ann Murdock sat curled up in a big chair in her dressing-room. “I have no home,” she said ; “at least I dont live in one place, if that is having a home. Sometimes I settle down for a summer, or something like that. I have a real housekeeper, and home is where she is. “I dont have much time to think about cooking or things to eat, but if I were planning meals, I should always have them begin with jellied soup and end with lemon meringue pie — especially the kind I will tell you about. “Jellied Soup. — Wash two pounds of lean beef from middle of round and two pounds of knuckle of veal. Put to boil in four quarts of water. Bring slowly to boil, removing scum as it arises. Cook slowly about three hours. Add one onion filled with whole cloves, one half-cup chopped carrot, one head celery, one half-can tomatoes, one halfdozen peppercorns, three bay-leaves, one-half lemon, half-teaspoonful of sugar, a few leaves of cabbage, salt and pepper to taste. Let simmer till soup is reduced to quantity desired. Have one package gelatine soaking in cold water ; add this to the hot soup. Strain thru cheesecloth, set in a cool place, then in the ice-box. This should be clear and firm and enough for twelve persons. Serve in glass cups. “Lemon Meringue Pie. — Blend together one cup sugar, the yolk of two eggs, one tablespoon ful butter. Add juice of two lemons and the rind of one, and two heaping teaspoonfuls cornstarch. Put on stove and cook, stirring constantly. Pour into baked crust. Beat the whites of two eggs to a stiff froth, add two tablespoonfuls powdered sugar, two tablespoonfuls each of chopped nuts and prepared or grated cocoanut. Spread on pie and brown in oven.” PAULINE FREDERICK Makes Fine Pineapple Salad “I never knew the days were so wonderful,” said Pauline Frederick, “until I went into Moving Pictures. That is beI go to bed at cause night instead morning, and of get early. When I was on the legitimate stage, I worked half the night, slept all day, and ate any time it happened. This life is much more normal. I go to bed at a reasonable hour, and eat three meals a day. Best of all, I have a real home.” Her home is an apartment on Park Avenue, and it is as dainty and artistic as Miss Frederick herself. The softly shaded lights gave an atmosphere of restfulness. There were flowers everywhere. A small dog, evidently very much one of the family, compelled attention in a most friendly manner — even the canary chirped hospitably. ‘‘I have heard that you are a regular cook and housekeeper, Miss Frederick,” I said. She raised both hands in protest. “Not now,” she said, “tho I could be; I know how. Let me see. What can I cook best? “There comes mother,” she said, in a relieved tone. “Mumsie, come here and tell this magazine person what I can do.” “Mumsie” proved to be a strikingly handsome, dignified, but exceedingly gracious, lady. "Pauline is so modest,” she said. “I nearly always have to see the interviewers. We are New Englanders, which means that Pauline was brought up to know how to do everything about a house. She was just a small girl w h e n we lived in Boston, but she woul d go down to the basement and coax the cook to let her help make bread. The cook was good-natured, and would give her a piece ANN MURDOCK AT HOME ( Twenty-seven 1