Photoplay (Jan-Jun 1929)

r(.edpes for Party Hostesses Three good dishes, furnished by the stars, that your guests are sure to like MANY readers have written to me, asking for suggestions for "something different" to serve at evening parties. They tell me that they are tired of sandwiches and would like to give their friends something special for a change. As a rule, women like salads, esp'ecially if they are served attractively, while men want something more substantial. The problem of most hostesses, unless they have several well-trained servants, is to find something to serve that will not take too much last minute preparation. So the three recipes that I am suggesting for parties are all practical for the hostess who, with one maid, must not only prepare the dishes but serve them too. A very simple recipe which is fine for small evening parties was contributed to Photopl.^y's Cook Book by Harold Lloyd. It is called Eggs Dolores. Here :ire the ingredients but, of course, if you are serving twelve people, you must double the amounts: \^ teaspoon salt cheese 1 teaspoon Worcestershire sauce Cayenne Corinne Griffith takes a cooking lesson from O'ive. As a Southerner, Miss Griffith is partial to Dixie cooking. On this page, you will find a recipe for Nut Sticks, as they are prepared for Corinne by 0!ive Strain tomatoes and put in double boiler. Boil up once. Add grated cheese and seasoning and cook until melted. .Add eggs, which have been beaten until lemon colored. Cook until eggs are set. Serve very hot on toast. This, as you see, is a variation of Welsh rarebit and it is invariably popular with men. MARION D.AVIES furnishes another good party recipe to the Cook Book. It is slightly more elaborate, but by making the pie crust the day before, you not only improve the quality of the crust but simplify the last minute preparation. For the pie crust for Miss Davies' cheese patties: IJ-^ cups flour l^ teaspoon salt 6 tablespoons shortening A little cold water 1 can tomatoes 2 cups grated American 6 eggs ..^^ Photoplay Magazine 750 N. Michigan Ave., Chicago, 111. Please send me a copy of Photoplay's 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. Sift the dry ingredients and rub in the shortening ver\' lightly with the fingertips. .\dd the water slowly, just enough to make a stitl dough. Roll out very thin on floured board and line patty pans, being careful to make pastry come well over edge of pan. For the filling: 2 tablespoons butter 3-^ cup grated cheese 2 eggs 1 teaspoon baking powder }^ cup bread crumbs One third cup milk Seasoning to taste Beat the butter until creamy and add slightly beaten eggs, bread crumbs, cheese, baking powder and seasoning. Mi.\ in the milk. Place a small quantity in each tin and bake for fifteen minutes in a hot oven. FOR Corinne Griffith's Nut Sticks, which are ideal to serve with salad: Work one-half teaspoon butter into a pint of flour into which you have sifted 1 teaspoon baking powder and }-2 teaspoon salt. I\Ii.\" thoroughly and add enough milk to roll into light dough. Roll out the dough until about onefourth inch thick. Brush lightly with milk and spread with chopped hickory nuts or almonds, pressing the nutmeats into the dough. Mold strips of dough inio thin sticks, place in a shallow greased pan and bake to a delicate brown. In Photoplay's Cook Book you will find other recipes which will help you make your parties a success. By filling out the little coupon to your left, you may receive the Cook Book, with its one hundred and fifty star recipes, by return mail. Cakolyn \'ax Wvck. 15