The New Movie Magazine (Jan-Sep 1935)

A LITTLE STAR Must EAT To Grow Freddie Bartholomew lunches daily with his aunt in the M-G-M commissary wisely choosing food that keeps him sturdy By MARY MARTIN ELEVEN-year-old Freddie Bartholomew, who was such a wonderful discovery for M-G-M in his part as David Copperfield, is a regular worker under the kleig lights now. In spite of the glamour that surrounds it, movie work is hard work even for an adult, and children must be carefully guarded against nerve strain and over-fatigue, while on a picture. Picture work can make a child completely artificial in his daily life, or scarcely make a ripple in his routine of growing. It all depends on the management of his parents or guardians. Freddie is growing strong. He is not spoiled, or coddled, and fortunately his food tastes fit right in with what the doctor ordered. He drinks without a whimper his more-than-a-quart of milk daily. He loves fruit and his breakfast consists entirely of fruits and a pint of milk. He eats cherries every morning. Chicken is his favorite meat, and if he could plan his menu every day, he would have a chicken dinner with mashed potatoes and asparagus, positively swimming in butter, and topped with straw The New Movie Magazine, September, 1935 A bit of goodness packed with calories. Dates, stuffed with peanut butter on pineapple and lettuce. berry shortcake. But simple puddings for dessert are always welcome — such things as tapioca, custard, bread pudding and rice pudding, all of which carry an extra quota of milk and eggs to take care that those extra inches added to his height are sturdy ones. Freddie loathes spinach, but as there are other greens with just as many precious elements, no one forces him to go against his prejudice — and sometimes a child does know what's good for him. Escarole, kale and even the decorative parsley have even higher values than spinach and turnip tops, watercress, beet and dandelion greens, and Swiss chard are just as good. If it so happens that your child does like spinach, but would like more variety in the serving of it, why not try spinach soup, Italian style? Or serve him any of the following nourishing dishes. Italian Spinach Soup Wash spinach very carefully in several waters to remove grit, preparing about V/2 lbs. for four people. Put in large soup pan with tight cover and add two cups of water, and salt. Cook over slow fire until spinach is tender then add one can of chicken bouillon or two cups of plain chicken stock, unthickened. Serve in soup plates with a mound of spinach in each, with the soup poured over it. Sprinkle with grated cheese and serve very hot. Spinach Puff 1 tablespoon butter x/2 teaspoon salt J4 cup evaporated milk Pepper 2 stiffly beaten egg whites 2 cups cooked spinach 2 well beaten egg yolks Melt butter in saucepan with seasonings and evaporated milk. Then add the spinach and egg yolks. Fold in the whites. Turn into greased baking pan and bake in moderate oven for 30 minutes or until firm. Creamed Codfish In a frying pan put two tablespoons of butter over slow fire. Stir in one tablespoon flour as butter melts. Add one cup milk stirring constantly until it comes to a good boil. Add shredded codfish and let cook for two or three minutes. Serve on buttered toast, with baked potato and new peas. If salt codfish is used, it must be freshened by soaking overnight. Baked Eggs and Tomato Cut stem end from small tomato. Scoop out pulp. Break in an egg. Season with butter, salt and pepper. Cover with bread crumbs and bake until tomato is well-cooked. Corn Bread 2 cups corn meal 2 cups flour 1 cup sour milk 2 eggs beaten light Vz cup sugar Yz teaspoon salt Butter size of an egg 1 teaspoon soda dissolved in milk or hot water. Sift corn meal, flour, sugar and salt. Add to beaten egg the milk and dry ingredients alternately, then melted butter. Bake about 20 minutes. Fruit Meal Salad On lettuce-covered salad plate, center a mound of cottage cheese (1^2 tablespoons). Around this at equal distances arrange 3 piles of orange slices. In spaces between orange, place 3 or 4 stoned dates (first space) ; 1 dessert spoon seeded raisins (second space); 5 walnut meat halves (third space). Serve with French dressing. With buttered roll and milk this makes a well-balanced luncheon. Send ten cents to Home Service De >pt., New Movie, Tower Magazines, 55 Fifth Avenue, for oui • circular "F ood Children Like to Eat." 33