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Planned for bathers,
but equally
tempting to bridge
or anagram players
A Party Menu
CHARLES MACK, blackface comedian of the droll drawl and "Two Black Crows" fame, has a new house equipped with an outdoor swimming pool. Mrs. Mack's tea parties have helped to make that pool one of Beverly Hill's gayest partying places.
Heavy dishes are eliminated so bathers can return to the water half an hour after eating. Hot food is planned for those who may be chilled from a prolonged dip, and cold food for the girls who wear bathing suits for sun-tan only. Here's a typical menu:
Stuffed Eggs Chicken a la King
Moulded Russian Salad Cucumbers Supreme
Assorted Sandwiches Petit Fours
Iced and Hot Coffee and Tea
Mrs. Mack has given me her recipes to pass along to Photoplay readers. Here are the dishes that have been endorsed by the epicures of Hollywood.
Stuffed Eggs Cut four hard-boiled eggs in halves crosswise. Remove yolks, mash, and add two tablespoons grated cheese, one teaspoon vinegar, onefourth teaspoon mustard, and salt and cayenne to taste. Add enough melted butter to make mixture of right consistency to shape. Make in balls the size of original yolks, and refill whites. Arrange on large platter in bed of lettuce leaves. Sprinkle eggs with paprika, and garnish with olives.
jelly-like in consistency. Set individual moulds in pan of ice water; then pour in consomme one-quarter inch
deep. When firm, decorate bottom and sides of moulds with cooked carrots, beets and potatoes, cut in fancy shapes. Add consomme to cover vegetables, and as soon as firm, fill moulds two-thirds full o* any cooked vegetable that may be at hand. Add consomme by spoonfuls, allowing it to become firm between the additions, and put in enough to cover vegetables. Chill thoroughly, remove from mouldsand arrange on lettuce leaves. Serve with Mayonnaise dressing.
Chicken a la King
l1 2 tablespoons chicken fat or butter \% tablespoons flour J-2 cup hot chicken stock
! 2 cup scalded milk
Moulded Russian Salad Reduce strong consomme so that when cold it will be
Photoplay Magazine 750 N. Michigan Ave., Chicago, 111.
Please send me a copy of Photoplays 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 cr coin.
li cup scalded cream
} 2 teaspoon salt
2 tablespoons butter
1 cup cold, boiled fowl, cut in
strips } 2 cup sauteed sliced mushroom
caps }i cup canned pimientos, cut in
strips Yolk 1 egg
Melt fat, add flour, and stir until well blended. Then pour on gradually, while stirring constantly, stock, milk and cream. Bring to the boiling-point and add salt; butter; fowl, bit by bit ; mushroom caps, which have been sauteed in butter five minutes, and pimientos. Again bring to the boiling-point and add egg yolk, slightly beaten. Serve in chafing dish to keep warm.
Carolyx Van Wyck
13