Photoplay (Jan - Jun 1933)

Salads for Spring Days Left to right — Mrs. C. Bohny, Patsy Ruth Miller, Billie Dove, Gwili Andre AT this famous rendezvous of all the stars — where the girls take turns at being waitress, hostess, and guest of honor, is served the most delicious food in town. All the profits of the Assistance League restaurant are donated to charity. Above we see Patsy Ruth Wilier serving Gwili Andre, Billie Dove and her sister-in-law Mrs. Charles Bohny. A happy luncheon party, indeed. And they might well be pleased, for the salad before them certainly looks inviting. It is one of the specialties here. Tomato Aspic with Deviled Eggs and Anchovy Method: Boil together one can of tomato juice, two stalks of celery, one small onion and a bay leaf. Strain, and add one package of lemon Jello. Fill ring molds and place in refrigerator to chill. Hard boil six eggs. Remove yolks and mash with silver fork. Season with chopped ripe olives, pimentoes, mayonnaise, lemon juice, Worcestershire sauce, salt and pepper, and a pinch of mustard. Place aspic rings on lettuce leaves. Chop egg whites and add to the yolks. Fill the aspic rings with the mixture. Garnish with anchovies. This is a delightful addition to any luncheon menu — decorative as well as delicious. Another salad concoction, ideal for early spring days is: Chicken Salad Cabaret 1 pint chopped chicken 1 teaspoon salt 1 teaspoon onion juice Y2 lemon 2 tablespoons granulated sugar 2 heads of lettuce 12 almonds 1 saltspoon paprika 6 tablespoons mayonnaise Yi pint thick cream 1 stalk celery Luncheon at the Assistance League, Hollywood charitable organization salt, pepper, onion juice, lemon juice and mayonnaise. Place two tablespoons granulated gelatin in measuring cup and add two tablespoonfuls of cold water. Stir it and allow to stand for five minutes. Now add half a cup of hot water and a quarter teaspoonful of beef extract. Stir and strain into chicken mixture. When this is cool, stir in the cream that has been whipped to a froth. Put this in a large border mold and stand in refrigerator for about two hours. When ready to serve, cover a flat dish with crisp lettuce leaves. Dip mold quickly into pan of hot water; loosen salad from edge and turn out on lettuce leaves. Have the celery cut and fringed. Mix it with a half pint of mayonnaise dressing and heap in center of the mold. To make your luncheon complete in every detail, serve one of these hotbreads with the salad: Canadian Oatmeal Sticks 3 cups flour 1 tablespoon sugar 3 teaspoons baking powder x/i cup butter 13^£ cups scalded milk Y2 cup oatmeal Sift together sugar, flour, baking powder and one-half teaspoon salt. Work in butter. Scald milk and pour over oatmeal. Allow to cool. Add to other mixture, work with hands until smooth, roll into sticks size of a lead pencil. Bake ten minutes in fairlv hot Chop the chicken very fine. Put in bowl, rub with back of spoon, and add the blanched almonds which have been chopped fine. Then add Photoplay Magazine 919 N. Michigan Ave., Chicago, 111. Please* send me a copy of Photoplay's Famous Cook Book, containing 150 favorite recipes of the stars. I am enclosing twenty-five cents Be sure to write name and address plainly. You may send either stamps or coin. One Egg Muffins 1 tablespoon sugar 1 tablespoon butter 1 egg Yi cup milk 1} 2 cups flour 3 teaspoons baking powder Cream together butter and flour, add egg, well beaten. Sift flour, baking powder and salt together and alternately add milk and flour, pour into greased muffin tins and bake twenty minutes in a hot oven. 17