Screenland (May-Oct 1942)

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In with egg-beater and add chopped ;s salt, marshmallows, grapes and cher! 'cut up. Fold in whipped cream and hy whites of eggs, stiffly beaten. Turn ;. mold that has been rinsed m cold water chill. When firm, unmold and serve ijh whipped cream salad dressing. ijlarsha rings the changes on these desk now that maid's night out is simulbous with backyard picnics in her |yon-in-the-valley home. You see, Thurs!• night used to mean Brown Derby, i<e Lyman's, or another of Hollywood's orite dinner spots. Now, for those outh city limit| it means informal neigh:huod get-tojethers. Llarsha's neighbors include the Richard dsons and the George Barneses. George pie of Hollywood's ace cameramen, and il-.hard and Marsha recently completed jnce Upon a Thursday"— apropos of •ids and nights off. lie young Jerry Hoppers (Marsha is i . CUT GUTTER BftlS! ■ndW MoneysaMng-V cif>es Using Delicious \2 WhteMnKtiox. Johnstown, N-Y RECIPES IM CVCRY PACKAGE rs. Hopper) have a beautiful live-oak iided hill behind their canyon home. In be minutes flat an entire picnic party -,\ cross the lawn from the kitchen, climb steep path to the hilltop and spread out e food. '"There's something about getting up h that gives me a detached feeling about says Marsha. "Whether I'm in an i-plane or up on my hilltop, I seem to tar enough from everyday to see prob_is all the way around. Sort of a 'High ove hate I dwell, O storms farewell' ding." The Hoppers never play games. They ink that's an admission of poverty of nversation. Besides, their group always s so much to talk about ! They don't k about food, but they always have enty of truly luscious dishes. Marsha n't food-conscious, but Mrs. Wood, her pable housekeeper, is, and it's Mrs. "ood who plans menus, even when it's Marsha who assembles a picnic basket. Thermos bottles are filled with ice-cold silk, tomato juice, spiced with Worcesteriire (or College Food Products tomato bice cocktail) and coffee. Marsha never |rinks coffee. When she was five, she stole gulp of hot Java under the impression pat she was getting cocoa, and to date ;ie hasn't recovered. "The usual picnic food — sandwiches, Okies, deviled eggs, fruit and pickles — ■ ;en't ignored," explains Marsha, "but we y to have things that are not too comlon. Take the baked bean sandwich. You lake this with 100% whole wheat bread, r any good dark brown bread, mixing your 3ld baked beans with a little onion, green lepper, and sometimes a dash of a special dt that has celery seed in it." If you don't make your own baked beans, ampbell's Pork and Beans are an excelnt substitute. "Potato chips are a standby with us. We ike various little jars of relish to dip the hips in — creamed cheese thinned a little nd combined with chives, cottage cheese .*ith horse-radish. Then we have thin strips of raw carrot to dip in Hellman's mayonnaise." Marsha's deviled eggs are worth copying. DEVILED EGGS Boil eggs twenty minutes. Remove yolk, mix with finely chopped Bread and Butter pickles, add Best Foods mayonnaise, salt, pepper, a few drops of Worcestershiresauce, a tablespoon lemon juice. Mash through a strainer. Replace in egg and sprinkle with grated cheese topped with paprika. Frequently, because the picnic spot is so close to home, Marsha serves fruit salad with peanut butter or cheese sandwiches, taking the salad up in a bowl, with the dressing in a jar. One of her most successful fruit salads is ripe pineapple, shredded, combined with sliced oranges and bananas and a cup of strawberries marinated in French dressing. With this she uses mayonnaise to which has been added a little of the pineapple syrup or some whipped cream. "If your weather man is unkind^ enough to provide rain, you may have to give your picnic in the house, and that's when the men's special sandwich comes in," says Marsha. "This is a muffin of whole wheat toasted on one side, buttered, topped with a piece of ground round steak, with or without a slice of onion, and grilled. The juices run down into the bread." Or you might grill sausages and serve them with Baked Szveet Potatoes De Luxe, which can be prepared earlier and heated just before serving. BAKED SWEET POTATOES DE LUXE 4 sweet potatoes, baked % cup Borden's Irradiated Evaporated Milk (warmed) 3 tablespoons butter ]/2 teaspoon salt 8 marshmallows Cut baked sweet potatoes in half lengthwise; scoop out center being careful not to break the shell. Mash sweet potato pulp. Add milk, butter and salt. Beat until fluffy, adding more milk if necesary. Pile lightly in shells. Top each half with a marshmallow. Place in hot oven (450° F.) about ten minutes or until marshmallows are brown. (Please turn to page 70) Carrying her lunch basket, Marsha Hunt sets out for the shady hilltop oicnic spot. 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