The New Movie Magazine (Jan-Sep 1935)

SUNDAY MEATS May Robson comes of age with vim and vigor enough for a showman half her years. She says good, simple food and not too much of it can do a lot for her contemporaries By AMY VANDERBILT THAT sprightly and talented lady, M-G-M's May Robson, has a health formula for young women of seventy. One reaches her age, she thinks, by remembering that the adult, as well as the child, needs rest, exercise, and a well-balanced diet to build and maintain strong bone and muscle and to have ready energy always on tap. Like all successful showmen, Miss Robson must keep healthy and you will find her taking a daily active interest in kitchen affairs. For example, she knows the value of the vitamin-rich vegetable waters and the role they can play in the concocting of nourishing soup, of which she is very fond, and all such juices are carefully saved for the soup pot. Sunday dinner in these United States is quite an institution and the average family's favorite Sunday standby is roast beef. Miss Robson serves, with it, Yorkshire Pudding, the famous English accompaniment to prime roast, and although it may not be familiar to you, she warns that you'd better make enough, once you introduce it to your household. Roast Beef With Yorkshire Pudding Schedule the roasting of the beef so that it will be done about 35 minutes before you plan to serve it. When it is ready, place it in the warming oven on its platter. In the meantime the following pudding has been prepared: 2 cups milk 3 eggs separated and beaten 2 teaspoons baking powder 2 cups flour 1 teaspoon salt Sift dry ingredients, add milk, then yolks and whites. Mix to a creamy consistency. Pour into two round biscuit pans some of the drippings from the roasting pan and fill each pan with the pudding and place them in a hot oven until dinner is ready to serve, in about 35 minutes. Chicken Cream Fricassee 1 medium sized chicken 1J<2 cups evaporated milk di luted with 1 cup water 3 stalks celery (minced) Paprika 2 slices canned pimiento, chopped fine J4 teaspoon dried onion or onion salt 4 tablespoons fat V/2 teaspoons salt Have chicken cut into servings. Dredge each piece in well seasoned bread crumbs. Then dip each piece in undiluted evaporated milk and drop into frying pan until golden brown. Add diluted evaporated milk and other ingredients and bake slowly until chicken is tender. Leg of mutton Sage Tomato paste Stuffed Leg of Mutton 2 large onions Salt Pepper mato paste Pepper Wash the meat and dry with a clean cloth. Boil two large onions until tender, then chop fine and add bread crumbs and sage to taste, and salt and pepper. Slit the sinewy part of the leg, insert stuffing and roast 12 minutes to the pound in a hot oven, with a little water in the pan. Salt only after it has begun to roast well. Baste from time to time with its own juices. If it begins to brown before the cooking period is over, cover with parchment paper. About 15 minutes before it is done, dredge with flour and baste with butter. Skim the gravy, add tablespoonful tomato paste, or to taste, thicken slightly with flour. Serve with spiced peaches or a tart preserve or jelly. Stuffed Egg Plant Cut egg plant in two, stemwise. Scrape out inside and place in saucepan with *4 cup cooked tomatoes, well drained, 2 tablespoons minced ham and boil until tender. Chicken can be substituted for the ham, if you wish. Drain off the liquid and add 1 tablespoon of butter, 3 tablespoons of bread crumbs, half a small onion, minced, salt and pepper. Stuff each half with this filling. Add a dab of butter and bake in baking dish 1 5 minutes. Baked Sliced Ham and Apples 2 large thin slices raw ham 2 tsps. vinegar % to Mi inch thick 1 cooking apple 1 tsp. dry mustard y^ cup brown sugar Butter Remove bone from ham. Mix together mustard and vinegar. Spread the mixture thinly on the ham. Slice apple very thin and spread 2 layers of the thin slices on ham. Sprinkle well with brown sugar. Now roll the ham the long way, starting from the fat side and rolling the fat side in to the center. Fold together with metal butcher skewer. Place in baking pan and put a few dabs of butter on each ham roll. Bake in a moderate oven for 25 minutes. Baste two or three times while baking. Serves four.. Spiced Bananas With either assorted cold cuts or hot meats spiced bananas form an unusual garnish. Yz cup vinegar 2/$ cup sugar 1 small stick cinna 3 bananas 24 whole cloves mon Boil vinegar, sugar, cloves and cinnamon until sugar is dissolved and bubbles begin to look thick. Peel bananas, halve them crosswise, if you wish, and drop into the hot syrup and boil hard for two minutes. Remove from fire and cool. Send ten cents to New Movie Home Service Department, Tower Magazines for our circular, "Meat at Any Price" — 58 recipes. Spiced bananas, a quickly made garnish, dress up cold cuts for a Sunday night supper. RIGHT, Miss Robson sears the roast before salting, to retain the juices. "Diets should be planned to include all of the varied nourishment necessary to health," she says. 34 The New Movie Magazine, September, 1935