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/or November 19 2 9
75
w
itb L
ouise
Fazenda
By Sydney Valentine
Let the Crumbs Fall Where They May!
BUTTERSCOTCH ICE BOX COOKIES
2 cups orown sugar
1 cup butter
2 eggs
1 teaspoonful cream of tartar 1 teaspoonful soda
1 teaspoonful vanilla 1 teaspoonful salt 3% cups cake flour 1 cup chopped nuts
Cream sugar and butter and add eggs, one at a time. Beat well. Sift all dry ingredients together and add. Shape into rolls 2 inches in diameter and 6 inches long. Wrap in oiled paper and place in ice box. Bake any time after 24 hours, in thin slices. Cut with knife. Bake in cookie tins.
FUDGE
2 squares bitter chocolate 2 cups sugar
% cup milk
2 tablespoonsful light corn syrup
2 tablespoonsful butter
Hold out butter and vanilla and cook all else until soft ball forms in cold water. Remove from fire and add butter and vanilla. Do not beat until almost cold. Then stir until ready for buttered tins. If fudge sugars when cold, put back on fire, add small quantity lemon juice, 2 tablespoons vanilla and 1 tablespoon corn syrup. Treat as before.
Louise Fazenda and her mother at their beach house, where the comedy star retreats for rest and relaxation.
Allan Crosland, director of "On With the Show," is tasting Miss Fazenda's famous cake while William Bakewell and Sam Hardy look on hopefully.
delectable dishes that absorbs Louise so much as that intangible bond of friendliness which the personally cooked dish creates.
Louise may work all day on a talkie set at First National. But she isn't too tired to make that sample dish of fudge that she promised Dorothy Mackaill.
You are liable to telephone her at 9 o'clock at night and learn from her maid that she is engrossed in stuffing 18 squabs against tomorrow night's dinner party.
"Oh, I like to do it," is Louise's explanation. She has been cooking since her school days at the old Los Angeles High School when there was no maid or cook in the Fasenda family. Now, when every luxury is at her finger tips — well, there is a certain combination of condiments that lifts squab out of the bird class into something approximating the spiritual in cuisine, Louise will tell you with a twinkle in each eye.
"I remember how it was when I was a little girl and watched my grandmother on entertaining afternoons. Everybody usually sat around stiff and formal until tea and cakes were served. Then the self-conscious atmosphere seemed to disappear at once. There is something about people eating together that creates a certain little intimacy between them."
Louise discovered this early in the game of her comedymaking days. She would make cookies and cakes and bring them on the sets in the old Mack Sennett studio. She could worm out the birth date of the most reserved player in the cast. We have it on the authoritative statement of any number of responsible persons that she never let the birthday of any player in (Continued on page 103)