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leaping-Lena fashion, "how did you get your name?"
"Studio," he retorted briefly. "My real name is William Beedle, which, you'll agree, is no name at all for an actor. Did you ever see a 'Beedle' in lights? The studio suggested some high-sounding monickers like William Randolph and William Stuyvescant and, for once, I put up a squawk. I didn't want to go through the rest of my life with a handle like that. So then one of the fellows in the publicity department remembered he had a friend downtown who was assistant editor or something on one of the big papers and whose name was Holden. So I guess I'm named after, him."
"And now you're his god-son protege."
Bill looked surprised. "Am I?" he queried. "I've never met the man. Say," he burst out once more, "God knows I owe a lot to every director I've ever worked with and don't think I'm not grateful to them. But I wish you could say something about Mitch Leisen who directed me in T Wanted Wings.' I don't know what he did or how he did it but that was the first time I've ever gone into every scene in a picture understanding beforehand exactly how it should be played."
"You spoke of Bob Preston a moment ago," I changed the subject once more. "I know you and he are great friends but not long ago Stirling Hayden was also blowing his top about what a pal you've been to him. How did you and he get acquainted?''
"I don't know if you'll understand," Bill said, "but when you first come on a lot, before people know whether you're going to amount to anything or not, no one pays any attention to you. I was here six weeks before I went into 'Golden Boy.' I wanted to get acquainted but it seemed as though no one else on the lot did. I wanted to learn so I used to go on sets until assistant directors were ready to have me thrown in the jug to keep me out of their hair. When Stirling first came out here he didn't know anyone and I saw him wandering around with a kind of lost look on his kisser. So I went up and introduced myself and said, 'I know how you feel' and that started it."
Success hasn't spoiled him. "Why should it?" he demands. "There is only a hairline that divides success and failure in Hollywood. The people I've worked with have contributed as much to any success I may have achieved as I have. Without their help I wouldn't be here." He paused a moment, scratched his head and chuckled. "I don't know if I should tell this but it's funny. In 'Arizona' I guess I wasn't important, or something, because I was the only principal in the cast who hadn't a dressing room. We were on location at Tucson in a city we'd built for the picture. In one scene I had to change my pants so I stepped into Wesley Ruggles' office. The wardrobe boy took my pants and ran down the street with them to the wardrobe department to get the others. While I was waiting for him to come back, Wes and Claude Binyon (who wrote the story) came in and Wes said, 'Bill, do you mind stepping outside for a little while? Claude and I have something to discuss.' I said, 'Not at all,' and I just stepped outside in my shorts. There were about a thousand Mexicans standing around and you should have seen their eyes popping out. But, anyhow, I got a dressing room after that!"
Of course, I'm just getting well started on the subject of William Holden (the aforementioned incidents being only a few illustrations of "why") but, after all, an entire magazine can't be devoted to one player. I can only add in closing, in case you haven't already surmised, that he is even more likable off-screen than on. The kid is absolutely amazing.
Ah me! It's young love! Jackie Cooper appears stymied as to how best surmount the wordless barrier that sits between him and dreamy-eyed Jane Withers. There's a technique, Jackie, but that only comes with age. It's "Her First Beau," a Columbia film treat.
Inside the Stars' Homes
Continued from page 17
teaspoons chopped parsley, 1 cup chopped walnut meats, salt and pepper.
SWEET POTATOES AND MARSHMALLOWS
3 cups freshly boiled sweet potatoes mashed, y2 cup sugar, cup butter, 1 cup chopped pecans, add raisins if desired or any other combination of nuts and raisins or either alone. Place whole marshmallows on top and bake.
"Once we served a most successful fruit cocktail with this dinner. We had fresh pineapple, oranges, apples and bananas, all cut up, and we added red hots — those tiny red candies with a hot flavor — set the whole thing in the refrigerator for an hour, during which some of the red hots melted down into the fruit, and when we took it out and removed the remains of the candy, it left a superbly different taste."
Brenda's kitchen is an up-to-the-minute, tiled and shining place. Never having been in one before she entered it as a bride, she finds it a fascinating spot, and is beginning to find out about cooking first-hand.
"I'm improving slowly," she boasted. "I now understand such terms as 'simmer,' 'fold in,' and so on. But Owen has more jokes on me! Once I made a chocolate bombe. I think I was supposed to use bitter chocolate, or at any rate unsweetened chocolate, but I didn't know that, so I put in mill: chocolate and it was something terrible. But we ate it !
"I'm a little nervous yet about entertaining when Owen isn't on hand to help me out, but I did try a luncheon for two of the girls at the university last week. It was a success. Anyway, nobody starved. This was my menu :
MENU
Jellied Ham Loaf Green beans with olive oil Corn Zephyrs Green Salad Rhubarb Tea
The ham loaf was made by Brenda's cook, but she prepared the rest herself.
CORN ZEPHYRS
(This makes eleven 7x1 inch corn sticks.) 1 cup white cornmeal 1 tablespoon Crisco
Scald by pouring over them 4 cups boiling water Add 1 teaspoon salt
Cook cornmeal in double boiler for thifl minutes. Stir frequently. Cool. Whip 4 whites and x/& teaspoon salt. Fold lighl into cornmeal mixture. Bake in shallow pa at 350 degrees for l/2 hour. Grease pans a| preheat them.
"The beans are cooked in the usual wi but before serving you pour in a few drd of olive oil for each serving," advij Brenda.
"I adore rhubarb. When I serve it, I it up in dice, leaving the skin on, unless skin is very tough. Then I cook it \\| hardly any water, but with enough sua to sweeten. I cook it slowly, not boilina but letting it simmer. The sugar sinks ia the dice but the pieces keep their shq fairly well. If you like, you can put a of whipped cream on top. But I don't.
When the Wards' friends drop in night, Owen has a game that has tall everyone's fancy. He has a small pistol tl shoots beebee shot ; with this, he has a pri| ing outfit that prints targets on paper, places a paper target over an open box.i that the beebees will fall inside the box \ not all over Brenda's rugs and curtains, guests try their skill.
"I'm pretty good at a rifle, with all practice I get," confessed the young actr<| "but so far I haven't learned to handle pistol so well. Owen thinks we should I learn to use pistols so that we can prod ourselves whatever happens, and he 11 have the right idea. At any rate, it's req a fascinating game."
For hot weather, according to Brer' there's nothing to take the place of so hot or jellied. "There's a soup that jell?, your refrigerator, did you know? It's| nice for summer. Campbell's Coiisow Madrilcnc — beef and tomato broth — is of this kind of soup and it makes a grl luncheon dish on a warm day. Anot j delicious dish is made with a can of CaiJ bell's tomato soup and one of Campbt pea soup, mixed together and served vi hot.
"Did you ever try melba toast in cl densed tomato soup? You cut your br| quite thick, butter it and put it in a pai your oven and bake it until it's crisp. Tj| put the bread in your soup-plate and the hot soup over it. You can cut your br in strips, if you prefer."
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PR 1 [IT ED IN THE U. S. A . BY THE CUNEO PRESS