Photoplay (Jan-Jun 1930)

Recipes for five courses, contributed by the good cooks of the screen. The soup is a grand old American concoction, a recipe brought by Laura LaPlante from her native St. Louis A Feast of Nations Renee Adoree prepares fish by the French method. Camilla Horn serves roast in German style. Garbo gives us Swedish salad, and Patsy Ruth Miller provides a Hungarian dessert THIS month I am giving you five recipes, contributed by as many different countries. We will start with the soup, a recipe which Laura LaPlante learned in her native city of St. Louis, Mo. Gumbo Soup a la St. Louis 1 pint okra cut into 4 medium sized small pieces tomatoes 1 lb. round beef Soup herbs, such as 3 pints water leeks, thyme, car rots and red pepper Cut the beef into small chunks and put into hot skillet with enough suet to prevent the meat from sticking. Brown well. Put the okra into a granite, agate or aluminum pan with the water, and place on a hot fire. Slice the tomatoes and herbs into the water with the okra, and while the meat is still hot, add it to the whole mixture. Let all come to a boil, and with a wooden spoon remove the dark, sticky substance which arises from the okra. After cooking for a few minutes and removing this scum constantly, the soup will become clear. Then cook for at least three hours over a slow fire. Before serving add salt. This can also be served with boiled rice and stewed tomatoes, cooked separately, and placed in the bottom of the soup plates. For a fish course, you will like Renee Adoree's French Fish Roe Croquettes 1 can fish roe 2 eggs 1 tablespoon cream Salt Pepper Cracker crumbs Next comes a German contribution from Camilla Horn for a meat course: Loin Filet of Beef Lard a loin filet of beef with strips of bacon. Roast in plenty of butter, and before quite done, add cup of sour cream thickened with a very small amount of flour. Season with pepper and salt. Serve with small, new potatoes, boiled before peeling, buttered and garnished with parsley. Greta Garbo gives you a salad recipe, appropriately called Swedish Salad 4 oz. cold roast beef 4 oz. boiled potatoes 4 oz. apples 4 oz. pickled herring 3 anchovies 1 tablespoon chopped gherkin 1 tablespoon tarragon vinegar 1 hard-boiled egg 24 olives 12 oysters Oil Cider vinegar Mash fish roe with a fork. Add one unbeaten egg, cream and seasoning. Shape into balls or croquettes. Roll in beaten egg. Then roll in cracker crumbs. Fry in deep fat. Garnish with parsley and cream sauce. Serve hot. Drawn butter sauce can be substituted for cream sauce with lemon garnish. Photoplay Magazine 750 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. Chop beef, potatoes, apples and herring into small cubes. Chop anchovies. Mix all the ingredients together except the oysters. Pour over the mixture oil and vinegar to taste. Place oysters over the top. Patsy Ruth Miller's Date Torte is a variation of a popular Hungarian cake. Date Torte 2 eggs Y2 cup sugar 3 tablespoons bread crumbs }/% teaspoon baking powder Y<L package dates 1 cup nut meats Beat eggs slightly; add sugar, bread crumbs and baking powder. Mix well, and add dates, which have been stoned. Then add nut meats. Stir to an even consistency and place in greased muffin tins. Bake in a slow oven for thirty minutes; then test to see if done. Serve with whipped cream. Carolyn Van Wyck 13