Photoplay (Jan-Jun 1935)

PHOTOPLAY MAGAZINE FOR MAY, 1935 115 I ippened. I was playing with the gang oackyard of our new place in Laurel <i. Mom gets domestic every once in a hich she did this day, and started maleWell, I'm not very much for pulling m Mom, but gosh, the pie sure looked ting in the window. I knew I couldn't h more than a bawling out, cause Mom ■ id spank me, and now I'm pretty big i| sort of thing. So — well, we took the ilnaturally ate it. Mom suspicioned me L but she didn't say a word. Just put i! pie on the window, and walked back a house. Now that's what I'm coming it Mom's sense of humor. When I ;up to the window to take a look at the e she had a note stuck to it and it said, lore coming up." Well, gosh, what has a guy got in a case like that? want to say in ending this story that I o appreciate my Mom and everything ine for me. I know she's worked hard lor a long time, and I know she thinks a Kne too. Lots of guys' mothers play ((ill the time and are late getting home iner and all that sort of stuff. Those just be awful lonesome, but my Mom's ike that. I got a good reason to be Iff her other than that, cause she doesn't i!or drink or swear, and I can always liings over with her. Gosh, you know lings like the problems a guy has in this ri age. And just between you and me : pages, I'll make her proud of me some jitch and see. ily ought to tell you though in winding ppin of a story on Mom. She's always Ing, see, about how I should be real fs in school and everything and never [day unless I'm sick or something like well, I'm dying everytime I tell this one p. I was only sent home from school my life, and that was the time Mom |e to school herself, kissed me goodbye 1 dozen times, and my teacher sent me ar having lip-stick all over my face. gee-whiz — do you blame me for think's swell? ood Taste In Food I [ CONTINUED FROM PAGE 84 ] I serve with apple sauce or maple syrup. ';her delicious entree from the Grace culinary repertoire: liish Fried Chicken: Begin with one I Spring fryer. Heat four tablespoons p oil in a deep skillet. Add one chopped iand the fryer which has been salted lied in flour. Next, one chopped green ipepper and one cup of chopped fresh >es. Sprinkle in one to two tablespoons li powder and half a cup of uncooked Cover with enough water to cook the id cook slowly from thirty to forty ■s. Watch that the skillet always connough water to cover the rice, which be quite dry and flaky when it is . You may select your own salads to acny these savory entrees, but a salad of greens would be the most appropriate ither one. Lettuce, romaine, chicory, cress and endive are the usual ingrediwo or more of them. Have you ever idding a few dandelion greens from >wn backyard or the market? 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