Screenland (Nov 1935-Apr 1936)

for February 1936 And here's Rochelle Hudson in a white silk and linen ensemble on holiday at a desert resort. I couldn't do the poor boy out of his party." The tones of ivory and blue are repeated in Rochelle's charming little breakfast room. "Some day all my rooms will be as satisfactory as this one," planned Rochelle, bending a dark head over a fruit basket. "Oranges — whenever you think of this State, you see an orange, don't you? Ever taste a baked one? I'm mad about them. We tried broiled grapefruit, too, one day, and it was quite a success. You serve the broiled grapefruit as a first course for dinner— rather nice for holidays. You cut the fruit in half, take out seeds and the tough skin sections, put sugar and cinnamon on top and broil it until the sugar gets all bubbly on top. Then it's ready. Baked oranges are not so simple. Let Alice tell you about them." BAKED ORANGES Select one orange for each person to be served. Cover with cold water and let stand overnight. Wipe them dry, cut off tops and remove core. Separate rind from pulp two-thirds of the way down and press into each orange 3 tablespoons of sugar or all the sugar it will hold. Place in baking pan 3 inches deep, fill half full of water, cover with another pan and bake in slow oven for 2 hours, or until skin is soft. Remove from oven, put teaspoon of butter on each orange, leave off cover and return to oven to brown lightly. Remove oranges to hot platter, then add to the water in the pan the strained juice of two oranges and one tablespoon of cornstarch rubbed smooth with 3 tablespoons cold water ; stir and cook until thick and smooth. Pour the sauce over the oranges and serve hot. "That's the way to serve them if you're making a dessert," explained Rochelle. "If you are having baked oranges with your roast turkey or duck, you don't make the sauce. Just put them on the platter with the fowl." Rochelle's young friends are not connected with pictures. Hers is a very lively young crowd. "My friends are likely to drop in any time," she said, her blue eyes bluer in the powder blue of her setting, "but Sunday night is their favorite time, and Sunday night suppers are the favorite meals. We never set a table, we just eat off the kitchen sink. "We have bottles of sweet pickles, toasted cheese sandwiches — with everyone toasting his own — coffee, and sometimes cake. The kitchen has endless miles of tiled sink, and we sit around on it and eat and eat — and throw pickles at each other ! "One night, one of the boys belonging to the crowd was invited to a very swank dinner party at a big Spanish house. He had to sit in a high-backed Spanish chair, with butlers poking food at him from both sides. They served about everything in the world. Then he came right over here and demanded his toasted cheese sandwich ! He said he was hungry." Some of Rochelle's young guests like pimiento cheese which they spread on mustard-buttered bread and sprinkle with chopped nuts before toasting. Others use American cheese, melted, mixed with butter, the mashed yolks of hard-boiled eggs and enough mayonnaise to make a paste. Or they merely stick a wad of cheese on the bread and toast it. Orange rolls are much in demand at these Sunday night suppers. ORANGE ROLLS Scald 2 cups of milk, add 3 tablespoons butter, 2 teaspoons sugar, 1 teaspoon salt ; stir until lukewarm, add 1 cake yeast dissolved in y4 cup lukewarm water and 3 cups sifted flour. Beat 5 minutes and set in a warm place to rise until light. Cut down and work in 2J/2 cups flour, knead well and let rise until light. Place on floured board, roll out to Yz inch thick, cut with biscuit cutter, lay a section of orange in center, fold over and press the edges together. Bake until half done, not brown ; remove from oven, open each roll and insert sauce made by beating to a cream \x/2 tablespoons butter, 3 tablespoons powdered sugar, \y2 tablespoons orange juice and grated rind of y2 orange. Place rolls back in pan, spread tops with sauce, return to oven and bake 5 minutes. Don't let the sauce burn. "We don't care much for meat, as I've told you," said Rochelle, "but no story about California dishes could be complete without the favorite chef salad that's served in all the nice places to eat. Wherever I go, I see people ordering it. "You take cold chicken or turkey, cold ham, tongue and corned beef, and cut the meat in very fine, rather long strips. Then you cut up romaine lettuce, watercress, endive, celery and the hearts of artichokes, and combine the whole thing with Russian dressing." RUSSIAN DRESSING Mix 1 cup mayonnaise with 3 tablespoons chili sauce, 3 tablespoons chopped pimiento, 1 tablespoon tarragon vinegar, 1 tablespoon chopped chives, 1 teaspoon Worcestershire sauce. Pour the dressing over the salad, toss the ingredients with wooden fork and spoon, and then garnish with slices of hard boiled egg, strips of pimiento and circles of green pepper. 91 Stop that COLD in Its Tracks! A cold is nothing to "monkey with." It can take hold quickly and develop seriously. Take no chances inviting serious complications. Treat a cold for what it is — an internal infection! Take an internal treatment and one that, is expressly for colds and nothing else! Grove's Laxative Bromo Quinine is what you want for a cold! It is expressly a cold tablet. It is internal in effect. It does four important things. Four Important Things First of all, it opens the bowels. Second, it checks the infection in the system. Third, it relieves the headache and fever. Fourth,it tones the system and helps fortify against further attack. All drug stores sell Grove's Laxative Bromo Quinine. Let it be your first thought in case of a cold. Ask for it firmly and accept no substitute. The few pennies' investment may save you a lot of grief. GROVE'S LAXATIVE BROMO QUININE