Screenland (May-Oct 1934)

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If 10c (coin or stamps) is enclosed, vou also receive wonderful booklet "How to Entertain at Piano" — and many new tricks, stunts, etc. Niagara School of Music Dept. 3002, Niagara Falls, N. Y. individual. Of course I hope lie'll do something creative but I don't care what he is so long as he's not a bank president or a dealer in armaments." "Suppose lie should want to be either?" Robinson, peri, was highly indignant. "He won't be a dealer in armaments with the upbringing he's going to get. And as for a banker — God forbid ! — but if he makes up his mind what can I do about it? What can any of us do about our children's lives ! It's our job to start them right and then let them alone." Edward J. Robinson, Jr., is indeed started right. Before he was born, Eddie gave up his career for months to spend a quiet time with Gladys in a rooftop apartment in New York. As soon as the baby was old enough, and Mrs. Robinson sufficiently recovered, the family traveled back to California with a competent nurse. Eddie promptly bought a house that he and Gladys have built to the glory of Edward, Jr. "Do you know what that house is ?" said Mrs. Robinson. "It's all the baby's ! It's a collection of heirlooms which we gathered for him. Eddie had a bust done of me in marble and of himself in bronze. A famous painter is just finishing a portrait of his mother. All the furniture — everything — was selected with great care, for the baby and his future." Both Gladys and Eddie, who loved the New York stage so much at one time, find that it no longer holds inducements. In the first place, New York is too great a distance from California, the house and the baby. In the second, although everyone comes to Eddie with a play when he's in New York, he's almost afraid to go back to the stage. "I've lost the patience to repeat a performance night after night," he said. "No, I think I've got what I want now — a career in pictures that say something, that carry a message. I want to play great characters like Napoleon, and Beethoven and Pasteur." "There's one thing I'll say for Eddie," laughed Gladys. "Since the baby came, he's home from the studio at five-thirty, no matter what he's portraying. He must have his play hour with his son." "Naturally, when you're a father," grinned Kddic. "Do you suppose you'll ever retire when your son's older so you can be a companion to him and do things together?" I asked. He flashed me one of his broad smiles. "I might like to," he admitted. "But we actors are always talking of retiring. I'm like the rest — I guess I'll keep on acting as long as the public will have me." Eddie now has six months in which to rest, act on the stage, or do any picture he likes for other studios. He is supposed to do a picture for Paramount, and he was playing with the idea of being in "The Good Earth" for Metro, to say nothing of possibly portraying an armament king for Columbia and doing "Napoleon," "Pasteur" and "Beethoven" for his home-studio, Warners. But the last three are indefinite. Everything interests him, but — "Why don't you have a baby ?" he asked me suddenly as I was leaving. "Eddie !" remonstrated Gladys. "Even though you know the girl — " "Well, after all, everyone should have a baby when she's married," he protested. If Edward G. Robinson weren't a father, I think as "next best" he'd want to be a mother ! Truly for him life has begun at forty. He is filled with new ambition, new humor, and new philosophy — and all because of the little fellow who bears the name that he has made famous. Inside the Stars' Studio Homes Continued from page 11 for this Free Book dip potato chips, but these cream things take a terrific lot of mixing to make them creamy." Something that can be served also at teas but is very much liked at the cocktail hour is this : White bread, cut paper thin, spread with pimento cheese, rolled and then toasted. "The bread absorbs the cheese and it tastes something like cheese-sticks," commented Jean. "We serve something else that we can find only at one place in Los Angeles," Mrs. Bello recalled. "Salmon sliced very thin, almost like salmon flake. We combine this with a heavy delicious oil and roll it and put it on toothpicks. I don't put anything in it because most people like the flavor of this fish by itself." Jean declared that the secret of excellent hors d'oeuvres is to have them served very hot and not to let them stand around and get cold. "It takes two people in the kitchen to make a success of the serving," she insisted. "It's so difficult to have them just right. When a tray has been passed once at our house, it is taken back to the kitchen and hot dishes brought back. There's all the difference in the world between the fresh, piping hot appetizer and the soggy cool one. "Oh, Jean — the hamburgers !" Jean beamed at the thought. "Yes, we serve miniature hamburgers that seem to go over in a big way. I think our cook must rub the bowl with garlic first, then she puts the hamburger into it and seasons it with salt and pepper. She makes the balls the size of a walnut, flattens them a bit and cooks them in a skillet, then sticks them on toothpicks. They are no more than a mouthful, but oh so good!" Jumbo stuffed olives are stripped of their pimento fillings and stuffed with cream cheese then wrapped in bacon, for another Harlow specialty. If the part}' is to be held after the theatre, or for any reason more substantial food is desired, Jean adds a salad and sandwiches to the platters of hors d'oeuvres. "Mother's great success is sweetbread salad," Jean told me. "You prepare the sweetbreads as usual and then she has the most delicious goo to go over them. We're all crazy about it." "I use plenty of hard-boiled eggs," explained Jean's mother, "For six servines, I take one medium-sized cucumber, six sweet pickles, finely chopped, plenty of mayonnaise, five tablespoonsful of chili sauce. If you like the taste of celery, put in celery salt or celery seed. I make my salads moist but not runny. Stir the sau:e, mayonnaise and other ingredients together and pour them over the sweetbreads. In that way, they aren't likely to get pulled to bits." "We got so tired of chicken salad that we substituted sweetbreads one day," remembered Jean, "and we liked them so well we kept on using them. "But when Mother makes chicken salad she has a trick all her own — she uses halves of big white grapes, seeded and peeled — it gives the salad a flavor nothing else will." A most delicious sandwich to serve at these affairs is of white bread cut very thin