Photoplay (Jan-Jun 1935)

PHOTOPLAY MAGAZINE FOR JUNE, 1935 127 What else could she play? Well, how about that swell little person whose kindly, lovable nature captivated Charles the First quite as much as her lure as an actress and her sex appeal? Nell Gwyn. I'd give a lot of salary for the opportunity to direct Mae in this gay and romantic, but tragic bit of history. Mae could contribute a characterization as rich and racy, laughable and human as was Charles Laughton's Henry the Eighth. Unlike many of our outstanding screen personalities, Mae West will never be limited. She can play anything, and many surprising things well. She has terrific personal appeal on the screen. Women like her as well as men. Mae understands the psychology of her own sex. She never takes a good woman's man away from her. Never says "Come up and see me some time" I to the wrong guy. The audiences get a great kick out of Mae. Because they get as many laughs as they do i thrills. I have mentioned a few of the girls Mae West could play if she chose to — Sheba, Catherine, Stella, Peg, Nell and Cherry. It would not be at all difficult to picture her as Madame X, Salvation Nell, DuBarry, Salomy Jane, Anna Christie, or even the gal I've reserved for the last. How about Mae playing opposite, say, John Barrymore, in "The Taming of the Shrew"? Shades of Shakespeare! This is no jest. After all, you know, the Bard of Avon's women were down-to-earth gals. In my opinion, Mae could play the shrewish Katharina to John's domineering Petrucchio as well as most of our modern actresses. Why not have a go at some of these girls, Mae? Why not, indeed? Here are the reasons: 1 . . . "She Done Him Wrong" made picture history. 2 . . . "I'm No Angel" made mote money. 3 . . . " Belle of the Nineties" (despite censorship) making new records. Sure, Mae West can change her character, but who wants her to? I don't. Dinner from Old Denmark [ CONTINUED FROM PAGE 80 Sauce: Butter thickly six individual timbale moulds and sprinkle finely chopped parsley iover bottom and sides. Carefully drop an egg into each mould so that yolk will not break. |Set moulds in pan of boiling water to reach half the depth of timbales. Cover with iron lid and keep water steadily boiling Whites will be jfirm in about eight minutes. Turn out the jeggs carefully, garnished ends up, onto a platter :overed with Madeira sauce. For the sauce, nix in a deep saucepan four tablespoons Madeira wine, two tablespoons tomato cetchup, one cup good stock. Bring to a boil ind remove from fire. Mash together one ablespoon butter and one tablespoon cornitarch. Add to sauce and stir until smooth. Put saucepan over fire again and stir constantly intil sauce comes to a boil. Sufficient for six >ersons. Meatballs: Soak six tablespoons fine dry breadcrumbs in one-half cup cream, or less, liave ready nine ounces beef from loin, four mnces veal and four ounces pork, which has ireviously been put through a meat chopper ive or six times. Better have your butcher do his. Mix the meat and soaked breadcrumbs, dding any remaining cream and one-half cup oda water drawn from a siphon, a little at a ime. Now fry, without browning in one tablepoon butter two tablespoons finely chopped Bermuda onion. Stir into the meat mixture wo-thirds teaspoon salt, one-third teaspoon 'hite pepper, pinch of allspice, yolk of one or ivo eggs and fried onions. Shape in small .alls and fry in butter, using low heat. Shake le pan occasionally to keep balls in shape. Jierve with pan sauce poured over them and, if Besired, a border of fried yellow onions. Pigs' Trotters: Select four pig feet and singe Bver a non-sooting flame. Plunge them in oiling water with a little soda and scrape careully. Repeat two or three times, changing the Hater, after which the feet should be quite ihite. Split in halves lengthwise, place in two 'iarts cold water, adding two tablespoons salt. ,ring to a boil and let them cook from three to uree and a half hours or until a toothpick will :.sily pierce them. Cool in cold water to make them whiter. Place in the liquid in which they were boiled to turn into jelly. Serve with pickled beets. Here is another variation of the pigs' feet theme. Pigs' Feel Saute: Prepare and cook as above. Cool, brush with a beaten egg, roll in fine breadcrumbs and fry to a golden yellow in butter. The favorite dessert in the Brisson menu is abiekage, or apple cake with whipped cream. When Mr. Brisson finished "All the King's Horses," he promised the electricians, laborers, wardrobe girls and other workers on the set a big party. Having heard what a typical Brisson meal was like, several of the electricians sent the star the following message: "Would you mind if we asked for ham and eggs? We can't pronounce much else on the menu." HAPPY r^ ENDING When the tumult anil the shouting have died down . . . and the inner man needs replenishing before bedtime . . . then,right then,is the time to have a bowl of Kellosg's Corn Flakes in milk or cream. They're light, crisp, satisfying, and they invite that needed slumber— with the sweetest dreams. Kellogg's are sold by all grocers. Served everywhere. Made by Kellogg in Battle Creek. CORN FLAKES m in " DARK, LUXURIANT LASHES INSTANTLY AND safely Every day more and more beauty-wise women accent their eyes to deeper beauty and meaning... with MA YBELLINE. Instantly darkens lashes to the appearance of long, sweeping luxuriance. Contains no dye ... utterly harmless . . . non-smarting . . . tearproof. Approved by Good Housekeeping and other leading authorities. Black, Brown, Blue, 75c at reputable toilet goods counters. The famous Stone family has moved en masse to Hollywood and plans to make its home there. Fred, with Paramount, and daughter Paula Vetvetltottm ■LVET MITTEN COMPANY ) East Ninth Street, Lot Angeles, California