The New Movie Magazine (Jan-Sep 1935)

// ..AND WE'LL JUST HAVE A SALAD Betty Grable, RKO player, says that when the Hollywood stars get together for lunch, salad is the main attraction By MARY MARTIN c |AN'T you come for lunch? Oh, no, darling, honestly we won't have a lot of food — we'll just have a salad. That's about the way most Hollywood luncheon invitations sound," Betty Grable, lovely RKO player, said, her bright brown eyes twinkling at me. Everyone's watching her figure, as you know, so we lure them with promises of nothing but a salad, but actually, we usually start off with a cold consomme. I buy mine canned and have it in the ice box ready to serve in two jiffies or less. Then after the salad I'm quite apt to err on the side of bounty with an ice, fruit or crackers and cheese. Here are some of my salads. I toss the dressing over them just before serving. Tuna Fish Cup \ A trio of different and really delectable salads, special favorites of Betty Grable. y2 cup chopped English walnuts For the very warm days Miss Grable suggests one of the old reliables with a brand new flavor. Y\ cup chopped green olives Medium-sized tomatoes sprays of watercress, with French dressing, or try: Plunge the ripe tomatoes into hot water for a moment, then remove the skins. Chill, and remove the pulp. Mix the canned tuna with the nut meats, chopped eggs, celery and olives. Use either oil or mayonnaise dressing as you prefer. Fill the tomato cups with the tuna mixture. Sprinkle the top of each cup with capers. Decorate with sprigs of parsley and serve on watercress or shredded lettuce. Instead of the tomato cups, this filling may be served in a tomato aspic ring. Sweetbread Salad Cook a pair of sweetbreads twenty minutes and blanch in cold water. Fill scooped out tomatoes with the sweetbreads diced, and an equal amount of cucumbers mixed with mayonnaise dressing. Set in refrigerator until very cold and serve on white lettuce leaves. Stuffed Apricot Salad Fruit salads may be easily varied by stuffing halves of various fruits with a soft cheese mixture. It is interesting to use a fruit less frequently chosen, such as apricots, but I think you will find this filling delicious for almost any fruit. Potpourri Salad K2 cup ham cup peas cup raw carrots cup green pepper Yz cup celery l/j cup sweet pickle Radishes to garnish Grated onion to taste 1 egg, hard boiled Salt and pepper to taste 1 package cream cheese Vi cup chopped nuts li cup finely chopped dates Walnut halves 1 medium-sized can white tuna 2 eggs, hard boiled 1 cup chopped celery And for a truly different salad, try a combination of sliced avocados, bits of candied ginger and The ham — cold boiled — should be diced, and all the vegetables cut fine before measuring. Toss these ingredients together lightly with the seasoning and mayonnaise. Serve cold on lettuce leaves. Garnish with thin slices of radishes and the white of the egg which has been chopped fine. Sprinkle the top with the egg yolk, grated. French dressing may be used if preferred. For the very warm days that good old reliable salad made from a head of lettuce, sliced tomatoes with chopped ripe olives is good, while chopped capers or shredded almonds add a piquant flavor. Thinly sliced cucumbers soaked a short time in salty water, covered with mayonnaise to which a teaspoonful of onion juice has been added and served on shredded lettuce make a refreshing salad. The combination of prunes and pineapple is grand too, I think. On finely shredded lettuce place six large well cooked prunes with the stones removed, for each serving. Cover with one-half cup of mayonnaise dressing to which has been added one-half cup whipped cream and one-half cup crushed pineapple, well drained. 34 The New Movie Magazine, August, 1935