Screenland (Nov 1934-Apr 1935)

for February 1935 yellow-white velvet of the window draperies. . "The first course I chose is avocado soup,'' Dolores informed me, as glass and silver plates were set before us. "My mother used to serve it when I was at home in Mexico, and it was always my favorite. It is a Mexican dish, but very few people know about it. "It is very easy to make, which is nice for the cook, though I think real cooks do not care if a dish is a trouble to do, if only it is delicious ! I know I love good food and I love to cook, too. Whenever I go out, if I have something good, I try to find out how it is made and when I come home I tell my cook about it and then we have it here. "For this soup, you take four cups of consomme, seasoned to taste. Then you mash a ripe avocado, and just before you are ready to serve the soup, you add the avocado, stir it in and serve with croutons." You may take my word for it that the result is something to dream about. "Latin hospitality!" My hostess echoed my question. "I tell you — Latin hospitality is very much like that of your own Southern states. We love having guests and we like to make you feel at home and pleased that you came, just as your southerners do. I think guests do feel welcome and wanted. Latins like everybody to wish they did not have to go home. "The only trouble with that sort of hospitality is that the hosts are so eager to have you enjoy your dinner or whatever meal it is, that you are likely to feel hurt if you don't eat everything. You perhaps are not hungry, or maybe you don't feel so well that day and would like to eat lightly, or your doctor has told you not to take rich food, or even you do not care for that dish, but you soon see that you must eat it or you will mortally offend your host. "I like to see my guests enjoy themselves and I like to serve delicious things. I always work out the menus for this house with my cook every morning, that is my pleasure. No, I am afraid I never consider my guests' diets !" Blini replaced the soup. Blini are really crepes (very thin French pancakes), spread with caviar, rolled and smothered in sour cream. "I had blini for the first time years ago when I was in Paris, at a little Russian cafe," Dolores told me. "It is a Russian dish, not a Mexican one, but I adored it and could not get enough. Often I make a whole meal of blini, and so I want to tell you about it. Everyone likes it who comes here. Jack Gilbert is one — if he is coming, he always asks if I am going to have blini!" Here is the recipe for this delicacy. You can increase the quantities if you wish to serve more people : Crepes H cup flour 3 tablespoons powdered sugar % teaspoon salt cup milk 1 egg Mix your dry ingredients, add milk, stir until perfectly smooth. Add egg, beat thoroughly and cook in greased pan. Spread each crepe with caviar, roll and cover with sour cream. A cupful of sour cream is beaten up with the juice of a lemon and a teaspoon of sugar, and this dressing is added just before the dish is served. "Gary Cooper is also very fond of blini," remembered Dolores, as we disposed of the luscious rolls. "Gary is my best guest — he always has two helpings of everything ! I am Latin enough to adore that! I feel so (Continued on page 86) ii uce your W A 1ST THREE INCHES AND HIPS IN TEN DAYS with the PERFOLASTIC GIRDLE or it won't cost you one cent ! "They actually allowed me to wear the Perfolastic for 1 0 days on trial . . . "and in 1 0 days, by actual measurement, my hips were 3 INCHES SMALLER". "I really felt better, my back no longer ached, and I had a new reeling of energy". "The massage-like action it . . . the fat seemed to have melted away''. In a very short time I had reduced my hips 9"Ihches and my weight 20 pounds". "Jean, that's wonderful, I'll send for my girdle today!" You can TEST the . . . 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