Radio mirror (Nov 1935-Apr 1936)

»W THESE THREE HOLLYWOOD // l/S Can Give You Beautv J\v. W Hollywood make-up originated by Max Factor, make-up genius, will give you youthful loveliness too. Hollywood's Powder Secret Gives Skin New Beauty Max Factor has created powder in original color harmony shades for blondes, brunetres, redheads, brownettes. Your color harmony shade will enliven your skin with youthful beauty, and give you a lasting satin-smooth finish. Max Factor's Powder, one dollar. Rouge That Gives an Exquisite JCifelike Color Like the powder, Max Factor has created rouge in color harmony shades for every type. When you use your color harmony shade you will agree with Virginia Bruce who says, "The creamysmooth texture, and the color have a magic way of making the whole face beautiful." Max Factor's Rouge, fifty cents. New Jjp Make-Up Gives JQips Alluring Color To give the lips an alluring, lasting color, Max Factor has created a Super-Indelible Lipstick in color harmony shades. May be applied to both inner and outer surface of the lips, giving them an even, lasting color. Max Factor's Super-Indelible Lipstick, one dollar. Jvlcix factor * Trollvjwood SOCIETY MAKE-UP Pointer. Rouge and Lipstick in Color Harmony ; IJPSTM K 1\ VOI H COLOR HARMOXY t VIRGINIA BRUCE in Metro-GoUwyn-Mayet's ' The Great Ziec.fii i>' MAX FACTOK, Hv-'h-'*-! SEND Purt^Sm [fc.» of Powdtr ■»! R'wjr Sampbt »n mi "iW birotMj i I ■.:• . lot Simpler, lour Ull'l*-. | fllitn* Ir.l (rftll hf {MHlJgC ■tnd biftAUn; ^f Alio \rn-i tor mi (>>lur ■ I |. f )wtl JnJ lit fnfc II] ..,,.' |a ii eti n Be in ,./ \trfnj Hhkflfp', FREE complexions tra IUM V... !.,,!.. __ CI r« a -■..., D M*J»m U «>A4r □ t«AUi a OU* D w a &o — a nioNOf B»OVNETTl L-gl....O Dwfc.-D WUHETn L«M .O D«fc ..o UT-.DHLAU i^ i a ' ■ : ; •"■* For Lavender and Old Lace, sponsored by Bayer Aspirin, see page 53 — 8 o'clock. I She first won fame in Victor Herbert's operettas as the "Kiss Me Again Girl." But she's famous as a cook too. COOKING for LENT By MRS. MARGARET SIMPSON HERE it is Lent again, and that means, for a lot of you, a revamping of the family cuisine to allow for meatless days. But you don't want to lose the energy provided by meat, so you turn to other foods which provide it — milk, cheese and eggs. Use them in combination for main dishes, to give added richness to vegetables, for thick creamy soups and rich desserts. I asked Fritzi Scheff for suggestions for Lenten cookery. Fritzi, you know, is Viennese, and as famous among her friends as a cook as she is to the rejst of the world as the "Kiss Me Again Girl" and as the star of the Lavender and Old Lace program over CBS. "Milk and cream dishes of all sorts," she told me. "Noodles" — the Viennese influence — "with white sauce and cheese, eggs florentine, baked potatoes with poached eggs, rice pudding with chestnuts, scalloped oysters, %wefscbken knoedel — "Zwefscbken knoedel," she explained, "is a dessert made of fresh black plums, cooked in potato dough. Boil four large potatoes in their jackets, remove from the water and cool. When cold, peel and roll them until you have a soft, lumpless flour. Add a lightly beaten egg and enough milk to make a soft dough, and roll thin on a floured board. Cut the dough into squares and into each square fold a pitted black plum, pinching the dough together to make a little pillow. Cook in boiling water as you cook dumplings, until the dough is cooked through. Next, drain the dumplings and place them in a buttered casserole. Cover with buttered crumbs, sprinkle with sugar and cinnamon and cook in a moderate oven for half an hour." Although this recipe calls for black plums it sounded so delicious that I couldn't wait for plums, but substituted canned apricots instead, and I don't see how it could be improved upon. Since white sauce is an essential ingredient in eggs florentine and in the noodle dish which Miss Scheff suggested, it will be helpful to include here a basic white sauce recipe: melt one tablespoon of butter over low heat; stir in one tablespoonful of flour and mix to a smooth paste, add one-fourth tablespoon salt and pepper to taste. To one half cup of canned evaporated milk add one-half cup of water, and add to the mixture, stirring constantly to avoid lumping. (If you have difficulty in making a smooth sauce, try using a double boiler). You will notice that canned evapo FRITZI SCHEFF BRINGS YOU SECRETS FROM HER NATIVE VIENNA FOR YOUR LENTEN MENU