McG I L L UNIVER- S I T Y ^ LIBRARY 1 PHOTOPLAY’S COOK BOOK 100 FAVORITE RECIPES OF THE STARS EDITED BY CAROLYN VAN WYCK COPYRIGHT, 1927 BY PHOTOPLAY PUBLISHING CO. CHICAGO NEW YORK 2 PHOTOPLAY’S COOK BOOK INTRODUCTION I N the course of my duties, as editor of Girls’ Problems in Photoplay Magazine, I have written scores of letters of friendly advice to girls and women all over the world. These letters have covered a wide range of subjects— how to dress, what to weigh, how to acquire charm and how to form social contacts. This little book of 100 recipes, furnished by the screen stars, will answer many of the questions that come to me every month. A good complexion comes from correct eating. A good figure is largely a question of diet. An attractively served dinner reflects charm on its hostess. And I never have heard of a good cook who failed to find a husband or who had any trouble in holding him, once she had married him. You will not find any charts or calories, proteins and vita- mines in this book. Personally, I believe that the business of counting calories often ruins the enjoyment of eating. How- ever, you will find among the recipes some delicious vegetable and fruit salads that should be on the menu of every woman who values her health, her complexion and her figure. Moreover, as all the recipes are furnished by men and women whose first regard must be for their health and appearance, you will find that most of them fit in nicely on any sane schedule of eating. This is, of course, in no sense a book on HOW to Cook. It is merely a guide of WHAT to cook. Most of the recipes are not beyond the skill of the average housewife or capable servant. Very few of them call for any delicacies that are not in stock in every kitchen. The many “party” recipes, the many dishes that are appro- priate to luncheons, teas or suppers will make this little book priceless to the hostess. The foreign recipes, furnished by the French, German, Swedish and Hungarian stars, will add a wel- come variety to your menus. Remember, too, that these recipes are the choice of discrimi- nating eaters and fastidious housewives, who have the best in the world at their command. With this recommendation, I am sure that you will find this book worthy of a permanent place in your kitchen library. Carolyn Van Wyck. PHOTOPLAY’S COOK BOOK 3 CONTENTS INTRODUCTION MEAT RECIPES PAGE Baked Lamb Chops 9 Broiled Fillet of Beef 8 Casserole of Lamb 6 Chicken a la King 8 Chicken Chartreuse 9 Chicken Paprika 7 Chili Con Came 5 Corned Beef and Cabbage 9 Curry of Mutton 8 Epicurean Bouch6e 7 Hungarian Goulash 5 Kidney Stew 10 Pot Roast 6 Sweetbreads a la Windsor 4 Toad in the Hole 6 Virginia Ham 5 FISH RECIPES Baked dam in Shell 13 dam Chowder 11 French Fish Roe Croquettes 13 Fresh Salmon en Casserole 11 Finnan Haddie au Gratin 13 Oyster Saute 12 Salmon Loaf 12 Shrimp Wiggle 12 EGG AND CHEESE RECIPES Baked Rice with Cheese 14 Cheese Fondue 15 Cheese Patties 18 Cheese Souffle 17 Egg Foo Yung 16 Eggs Benedict 18 Eggs Dolores 18 Eggs Suzette 16 Eggs with Pate de Foie Gras 15 Pepper Eggs 15 Poached Eggs a la Goudal 16 Spanish Omelette 17 RECIPES FOR SOUPS AND VEGETABLES Beef and Tomato Soup 22 Chicken and Tomato Soup 23 Creamed Celery 22 Creole Tomatoes 21 French Peas with Butter 20 Gumbo Soup a la St. Louis 19 Lentil Soup with Frankfurters ... 20 Onion Soup 20 Spanish Rice 23 Stuffed Summer Squash 21 Tomatoes with French Garlic Dress- ing 21 Twice Baked Potatoes 22 Vegetable Souffle 23 SALAD RECIPES page Beverly Hills Salad 26 Chicken Salad Cabaret 27 Cole Slaw Salad 28 Cucumber and Celery Salad 25 Egg Salad 25 French Banana Salad 29 French Dressing 28 Fresh Vegetable Salad 26 Lettuce Salad with Garlic 29 Lentil Salad 29 Pineapple Fruit Salad 25 Salad a la Philippine 24 Swedish Salad 28 Vegetable Salad 27 RECIPES FOR HOT BREADS AND FIXINGS Apple Puff 33 Boston Brown Bread 35 Brown Ben Biscuits 33 Canadian Oatmeal Sticks 31 Cheese Straws 34 Huckleberry Cake 34 Kartoffel Kloese (Potato Dump- lings) 32 Matzos Kloese (Dumplings) 33 Old Fashioned Coffee Cake 34 One Egg Muffins 32 Popovers 32 Potato Biscuit 35 Rye Griddle Cakes 31 Virginia Beaten Biscuit 30 Waffles 31 RECIPES FOR DESSERTS AND CANDY Baked Apples with Honey 43 Banana Trifle 41 Brown Betty 36 Brownie Cakes 40 Cream Fudge 41 Cream Pie 38 Date Torte 40 Divinity Fudge 44 Frozen Orange Parfait 41 Grape Nut Adding 43 Hungarian Honey Cakes 42 Ice Box Cake 39 Jenny Lind Pudding 42 Lemon Pie 37 Montmarte Non-fattening Peach Ice Cream 38 Orange Ice 39 Peach Sherbet 42 Pineapple Charlotte 40 Pineapple Trifle 43 Southern Gingerbread 39 Super Angel Food Cake 37 Walnut Cream Sauce 38 4 PHOTOPLAY’S COOK BOOK MEAT RECIPES BY CLAIRE WINDSOR WILLIAM HAINES VILMA BANKY VICTOR MoLAGLEN PAT O’MALLEY RICHARD DIX EDMUND LOWE CHARLES FARRELL ADOLPHE MENJOU CHARLES CHASE CHESTER CONKLIN THOMAS MEIGHAN BEBE DANIELS CLARA BOW LEW CODY JOHN T. MURRAY Sweetbreads a la Windsor CLAIRE WINDSOR 2 tablespoons butter % cup cream 1% tablespoons flour 2 sweetbreads 1 cup milk 1 cup French peas Seasoning Melt butter, add flour and stir until smooth. Add milk and cream slowly , stirring constantly until boiling. The sweetbreads should be previously cooked and cut into cubes. Add seasoning, peas and sweet- breads to sauce. Heat thoroughly and serve hot. To Prepare Sweetbreads Put sweetbreads in cool water with a little salt for one hour. Drain, put into saucepan, cover with boiling water and boil very slowly 25 minutes ; drain and when cool separate and remove all membrane. Cut into small pieces. Be sure to soak the sweetbreads immediately after you purchase them, as they spoil easily. This is a dainty and attractive luncheon dish. PHOTOPLAY’S COOK BOOK 5 Virginia Ham WILLIAM HAINES 1 liam 1 cup molasses 1 cup sweet cider 1 tablespoon ground cloves 2 sticks of cinnamon Whole cloves Brown sugar Paprika Place in fresh cold water and Let ham soak overnight in cold water. a.xc*v.v. v^v^xvx wcn^^x axxvx add cider, molasses, ground cloves, cinnamon and paprika. Boil slowly for five to seven hours, depending on the size of the ham. Allow to cool in water in which it was cooked. Remove skin, cover with brown sugar and stick thickly with the whole cloves. Bake for about an hour. Mr, Haines comes from Yirgima, so he speaks with authority. This recipe is a great improvement in flavor over plebeian ham that is merely boiled in plain water. Hungarian Goulash VILMA BANKY 1 bay leaf ^2 teaspoon paprika 2 onions 1 blade mace 4 whole cloves 2 lbs. stewing meat 2 tablespoons flour 4 tablespoons fat 2 cups cooked tomatoes 2 stalks celery 8 chili peppers Have meat cut into rather small pieces, dredge with flour and put in sauce pan into which you have placed the fat. Add salt and pepper to taste. Cook slowly for forty minutes, stirring occasionally. Cover with boiling water, and let simmer until meat is tender. Cook other ingre- dients for twenty minutes, adding one cup boiling water. Rub through sieve, season with salt and pepper, thicken with flour. The broth in which meat is cooked should be used for sauce. Place meat on platter, cover with sauce. Cooked carrots, potatoes, and sliced bell pepper should be placed on and around the meat, and rice may be arranged for a border. Straight from Hungary and Vilma Banky^s real beauty secret, IVs a meal in itself and fine for the family d/inner. Chili Con Came VICTOR McLAGLEN 2 lbs. ground round steak 1 cup flour Piece of butter twice the size of walnut 3 Bermuda onions 1 small bean of garlic 1 teaspoon chili powder 2 cups boiling water Mix round steak thoroughly with one cup of flour and salt and pepper to taste. When the ingredients are thoroughly mixed, brown in a skillet with the butter, and the onions, chopped fine. After it begins to brown add garlic cut up and chili powder and boiling water. Cook slowly for one hour, stirring often. When it is cooked serve over plain boiled rice. The real chili pepper may be used instead of powder if one desires a very hot dish. A Spanish recipe, furmshed by an Englishman. Hot stuff. 6 PHOTOPLAYS COOK BOOK Pot Roast PAT O’MALLEY 5 lbs. chuck Finely cut onions to fill 1 cup Finely cut carrots to fill 2 cups Finely cut celery to fill 1 cup Pat uses a ‘'dutch oven’’ to cook the pot roast. It has a finely ma- chined lid which fits so tightly that no steam can escape or air get in. Get the oven or pan very hot. Put in the roast and sear it on all sides. Put in about three or four cups of carrots, onions and celery, all finely chopped. Cook over a very slow fire, for six hours or so. By this time there is a quart or so of liquid in the oven — juice from the meat and vegetables. Stir in four tablespoonfuls of flour to make thick gravy. Add horse-radish and serve. If yon nse the right sort of ''dutch oven'^‘ you mil find that the meat wonH get dry. It is am all-in-one meal. Toad in the Hole RICHARD DIX 1 lb. round steak 1 eup flour 1 pint milk 1 egg Salt and pepper Cut the steak into dice. Beat the egg very light; add milk to it and then half a teaspoonful of salt. Pour upon the flour, gradually, beating very light and smooth. Butter a two-quai*t dish, and in it put the meat. Season well, and pour over it the batter. Bake an hour in a moderate oven. Serve hot. This IS an English dish and a good one, yum, yum, despite its name. It can he made with lamb or mUtton instead of steak. Casserole of Lamb EDMUND LOWE 2 lbs. breast or shoulder of lamb 1 small onion, chopped 2 cups diced potatoes l cup canned tomatoes 2 cups diced carrots Seasoning to taste Cut lamb into small pieces, roll in flour, and brown well in hot fat with the onion. Then put this into a well-greased casserole with the tomatoes and 1 cup of hot water. Bake this two hours, replenishing the water from time to time. Add potatoes and carrots and bake for % of an hour longer. Thicken the gravy with a few tablespoons of flour and serve very hot. Try serving this elaborate version of lamb stew with hot baking pow- der biscuits. PHOTOPLAY’S COOK BOOK 7 Chicken Paprika CHARLES FARRELL 1 chicken 1 teaspoon paprika 3 tablespoons flour Chicken liver 1 pint thick sour cream Salt Cut up and boil chicken until tender. Sauce: Skim fat from broth in which the fowl was boiled. Place two tablespoons of the chicken fat in a pan and blend into it 3 tablespoons of flour. Add to it the broth and allow to boil. Add sour cream, paprika and the liver put through a sieve. Salt to taste. Lay the chicken in the sauce and heat through. While preparing sauce have noodles cooking in plenty of salt water. Drain and sprinkle with one cup of bread crumbs that have been slightly browned in butter. Noodles : To every egg add shell of cold water. Beat slightly and salt. Add flour enough to make a stiff dough. Roll out very thin, dry slightly, roll up and cut. Let dry and boil in salted water hour. Serve with the chicken and sauce. One of the most popular ways of serving chicken, Althmgh home- made noodles are good, you may save time by using the standard variety supplied by your grocery store. Epicurean Bouchee ADOLPHE MENJOU lb. mushroom caps % teaspoon paprika % lb. crabmeat % cup Sherry wine 1 doz. frogs ^ legs li^ cup cream 2 tablespoons melted butter 1 tablespoon cornstarch 2 teaspoons salt 1 tablespoon cold water 1 egg yolk Clean and peel mushrooms, cut in one-fourth-inch strips cross-wise, and saute in butter three minutes. Clean and steam frogs’ legs until tender, then add crab-meat, butter, salt, paprika and wine. Cover and let stand thirty minutes. Put on range and cook five minutes. Pour off one-half wine and add mushrooms. Scald cream in double boiler; dilute cornstarch with cold water, add gradually to scalded cream, and cook ten minutes. Stir constantly until mixture thickens and after- wards occasionally ; then add^ yolk of egg, slightly beaten. Add to first mixture, reheat and season highly with salt and cayenne. Fill bouchee cases (known more commonly as patties) with mixtui^e or serve with puffpaste points. Just what you would expect from Mr, Menjou — a man-of-the-world recipe tha.t calls for subtlety and a light touch. A French treat for party luncheons. 8 PHOTOPLAY’S COOK BOOK Chicken a la King CHARLES CHASE 1 tablespoon butter ll^ cups chopped chicken % cup chopped mushrooms 1 tablespoon minced pimentos 2 cups thin white sauce 1 tablespoon lemon juice Melt butter in a pan with mushrooms. Fry five minutes. Add 2 cups thin white sauce. Add the boneless chicken and pimento. Season, serve on toast. Perhaps the most popular of all luncheon or supper dishes. If it is to be pre'^red in a hwTy, u^e ccunned chicken. The addition of a Utile sherry wine flavoring {non-alcoholic) helps a lot. Curry of Mutton CHESTER CONKLIN 2 lbs. mutton from the forequarter 1 teaspoon vinegar 1 ®nion 1 teaspoon curry powder 2 tablespoons flour Fry the meat in a little of the fat until it is a delicate brown. Add the onions and pour over all enough boiling water barely to cover. Cook until the meat is tender. Add the curry powder, vinegar and salt. Remove the meat, reduce the broth to one cup, and thicken it with two tablespoons of flour blended with one tablespoon of melted fat. Add the meat to the gravy and reheat. Serve with rice. A serious attempt from a comic. It^s an East Indian preparation that will give a pleasant variety to your menu. Broiled Fillet of Beef with Horse-Radish Sauce THOMAS MEIGHAN 1 tenderloin steak 3 tablespoons grated horse-radish 4 tablespoons cream root 1 tablespoon vinegar Salt, pepper, butter and cayenne Put slices of tenderloin steak, cut, three-fourth inch thick, into a hot blazer which has been rubbed over with a piece of beef fat. Sear one ^de, turn and sear other side. Cook four minutes, turning frequently. Spread with soft butter, and sprinkle with salt and pepper. Horse-radish Sauce Beat four tablespoons heavy cream until stiff, add three tablespoons grated horse-radish root, mixed with one tablespoon vinegar, one-fourth teaspoon salt, and a few grains cayenne. A surefire dish with men and a good way to vary the serving of beef- steak. Like most of the recipes furnished by the men stars, it is easy to prepare. PHOTOPLAY’S COOK BOOK 9 Baked Lamb Chops BEBE DANIELS Lamb chops as desired Salt I Pepper 1 small bowlful cracker crumbs Melted butter Strips of bacon Get as may French loin lamb chops as are needed. If desired have bone removed and dressed with a strip of bacon. Beat well, ^ one egg. Make one small bowlful of cracker crumbs. Dip cyps first in beaten eggs, then in cracker crumbs. Place in baking dish, salt and pepper to taste. Pour melted butter over chops, enough to coyer bottom of dish. Place several strips of bacon over chops. Bake for twenty to thirty minutes. Serve with buttered peas. A pleasant variation of lamb chops. Simple and easy to prepare. Chicken Chartreuse CLARA BOW Mix well one cup of cooked % teaspoon salt chicken ^ced very fine with: 2 tablespoons tomato iuice 1 teaspoon chopped parsley i beaten egg % teaspoon onion juice Dash of pepper Grease a charlotte russe or pudding mold, lining it one inch thick with boiled rice. Fill the center with the chicken mixture, and eover the top with rice so that the chicken is entirely covered and the mold is full and even. Cover and cook in steamer for 45 minutes. Serve with it a tomato sauce; pour a little of the sauce on the dish around the form not over it. ’ Here s a ddsh with lots of “IT.” It looks as good as it tastes. Try it on the boy-friend. Corned Beef and Cabbage LEW CODY 5 lbs. corned beef 1 bunch turnips 1 bunch carrots 6 small potatoes 3 small firm heads cabbage Allow corned, beef to boil slowly. When almost tender add vegetables that have been cut in cubes. The heads of cabbage should be cut in fourths. Add seasoning and cook until done. Serve with sliced Bermuda onions with vinegar and oil, green onions radishes, horse radish, mustard, brown bread, Limburger cheese and near beer. Lew Cody's famous ^'stinkin' dinner," not recommended for a standard diet. Lew's own suggestion is to finish the meal with bicar^ bonate of soda. 10 PHOTOPLAY’S COOK BOOK Kidney Stew JOHN T. MURRAY Beef or lamb kidney Garlic salt 6 slices bacon Worcestershire sauce Mustard seed Cayenne 2 tablespoons flour Cut kidney in small pieces and soak in water for thirty minutes. Dice bacon and fry until light brown, then put in kidney and fry until water is cooked out. Add about two tablespoons mustard seed, garlic salt, half a teaspoon Worcestershire sauce and a sprinkle of cayenne. When all is smooth, add water and simmer for an hour, keeping plenty of water on so that consistency is that of thick gravy. Care must be taken not to let the flour stick to the pan. Serve this with toast points or bak- ing powder biscuits. A recipe that smacks of jolly old London where a dish of this sort is considered jii^t the right thing for breakfast. PHOTOPLAY’S COOK BOOK 11 FISH JOHN GILBERT HELENE COSTELLO MARGARET LIVINGSTON ED WYNN RECIPES BY LAWRENCE GRAY OTTO MATIESEN RENEE ADOREE SAM HARDY Clam Chowder JOHN GILBERT iy 2 doz. clams 1 cup water 3 large potatoes 2 slices bacon 1 onion 1 quart milk 2 tablespoons butter 2 tablespoons flour 1 teaspoon parsley 1 teaspoon salt Crackers Pepper Fry diced bacon and chopped onion together. Add clam liquor, water and diced potatoes. Cook until tender. Add clams and milk. Thicken with butter and flour creamed together. Pour chowder over crackers and sprinkle with chopped parsley. Sponsored by Mr, Gilbert, clam chowder is d/ue for a big revival in popularity. And it^s good, too. Fresh Salmon en Casserole HELENE COSTELLO 1 can salmon 4 small onions 4 small potatoes Remove all the skin and bones from the pieces, which should be about three inches square; put on fire in cold water and let simmer. Peel onions, simmer in cold water, drain after ten minutes, and then return to boil until tender. Do likewise with potatoes, quartered. Put the pieces of fish into the casserole, and the potatoes and onions. Season and strain the fish broth over the whole. Coyer and put in oven for half an hour. Any fish from which large pieces may be crCt may be used for this dish. 12 PHOTOPLAY’S COOK BOOK Salmon Loaf MARGARET LIVINGSTON 1 large can salmon Juice of small lemon 1 cup brown bread crumbs Salt 2 tablespoons melted butter Pepper Mix salmon, bread crumbs, butter and lemon juice thoroughly in bowl. Then fold in eggs beaten very stiff and season to taste. Pack in shallow buttered pan and bake in a slow oven for % of an hour. Then turn the oven high for about ten minutes and brown the loaf. Wlien this is done turn it out on a platter and cover with creamed peas and serve. This loaf mil take the place of meat for dinner. Shrimp Wiggle ED WYNN 1 cup shrimps .3 tablespoons flour 1 cup canned peas cups milk 4 tablespoons butter Salt and pepper Melt butter, and add the flour mixed with one-half teaspoon salt and one-eighth teaspoon pepper. Pour the milk on gradually. As soon as sauce thickens, add shrimps, broken in pieces, and the peas, drained from their liquor and thoroughly rinsed. A good supper dish and an easy-to-prepare recipe for luncheon. The cream sauce and peas make it filling. Oyster Saute LAWRENCE GRAY 2 doz. large oysters 2 tablespoons butter or 4 tablespoons cracker crumbs 3 doz. small ones Salt and pepper Tw^o dozen large, or three dozen small oysters, two tablespoonfuls of butter, four of fine cracker crumbs, salt, pepper. Let the oysters drain in the colander. Then season with salt and pepper and roll in the crumbs. Have the butter very hot in a frying pan, and put in enough of the oysters to cover the bottom of the pan. Fry crisp and brown, being careful not to burn. Serve on hot, crisp toast. If you give many evening parities, you will find that this dish is al- ways popular with men. PHOTOPLAY’S COOK BOOK 13 Finnan Haddie Au Gratin OTTO MATIESEN 1 smoked finnan haddie Finely chopped onion 1 can tomatoes 1 teaspoon chopped parsley Pepper Split open finnan haddie and place in pan with slit side up. Cover with canned or fresh tomatoes, a little chopped onion and parsley. Season with pepper and bake slowly in oven for thirty minutes, keep- ing plenty of tomato juice on to prevent drying out. After baking thirty minutes cover thickly with grated cheese about half an inch thick with a generous sprinkling of paprika on top and return to oven for another half hour. Mr. Matiesen is from Denmark and he brought this recipe from Copenhagen, Like all Scandinavians, he is a member of the ^^Edt More Fish^* league. French Fish Roe Croquettes RENEE ADOREE 1 can fish roe Salt 2 eggs Pepper 1 tablespoon cream Cracker crumbs Mash fish roe with a fork, add one unbeaten egg, cream and season- ing. Shape into balls or croquettes. Roll in beaten egg. Then roll in cracker crumbs. Fry in deep fat. Garnish with parsley and cream sauce. Serve hot. A French recipe. It is also excellent if served with drawn butter sauce and garnished with lemon. Baked Clam in Shell SAM HARDY 1 can clam meat Tablespoonful butter 1 egg Salt 1 cup bread crumbs Pepper Mince clam fine. Add unbeaten egg and finely chopped bread crumbs. Add melted butter. Salt and pepper to taste. Stir mixture with fork. Place in clam shells and bake in hot oven until brown. Serve hot with tartar sauce. Another supper recipe, which will be useful to those who live where iea food is plentiful. 14 PHOTOPLAY’S COOK BOOK EGG AND CHEESE RECIPES BY MONTE BANKS VIRGINIA VALLI PAULINE STARKE JANET GAYNOR BETTY JEWEL elETTA GOUDAL ANNA MAY WONG ZASU PITTS RONALD COLMAN MARION DAVIES HAROLD LLOYD ALICE JOYCE Baked Rice with Cheese MONTE BANKS % lb. grated cheese % cup sweet milk 1 cup steamed brown rice 3 eggs 1 tablespoon butter ^ Separate the whites and yolks of the eggs. Beat the yolks and stir into them the cheese, rice, milk and butter. Lastly fold in the beaten whites. Make into patties and hake 20 minutes. Siihstantial enough to serve for luncheon, without meat, and with a green salad. PHOTOPLAY’S COOK BOOK 15 Eggs with Pate De Foie Gras VIRGINIA VALLI 6 eggs 6 slices toast 1 jar pate de foie gras Cut the toast in rounds, large enough to hold a poached egg. Butter and spread with pate de foie gras. Poach the eggs — using either a poacher or by dropping into hot water — and place eggs on toast. If you like, you may serve them with a thin cream sauce. Sounds a bit extravagant, as pate de foie gras is a luxury). However, it gives a party touch, to a plain luncheon. Pepper Eggs PAULINE STARKE 2 tablespoons butter 6 eggs 1 green pepper cup cream 1 tablespoon tomato catsup 2 tablespoons grated cheese Chop pepper finely. Cook pepper, butter, catsup and cheese for three minutes. Beat eggs and milk together. Add this to mixture and cook, stirring until thick. Serve on toast. A fancy dress costume for our old friend — scrambled eggs. All such egg dishes are eminently proper to serve at luncheon. Cheese Fondue JANET GAYNOR 1 cup milk 1 cup bread crumbs ^ lb. grated American cheese Salt 2 tablespoons butter Pepper 3 eggs Paprika Bring milk to the scalding point in double boiler and add cheese and stir well until the cheese melts. Add salt, pepper and paprika to taste, butter and the beaten yolks of three eggs. Stir this until it is mixed thoroughly and then fold in the whites of three eggs beaten stiff — re- move from the fire and pour in a buttered baking dish, and sprinkle cup of bread crumbs over the top before putting in the oven. Put in medium hot oven and bake for 20 minutes and serve with crisp toast and a green salad. An attractive substitute for a meat dish. As an added attraction, all the ingredients are staples in your kitchen. 16 PHOTOPLAY’S COOK BOOK Eggs Suzette BETTY JEWEL 6 potatoes Grated cheese 6 eggs Salt, pepper and paprika to taste Select six good-sized potatoes and bake them. When they are done, break a hole in the top, being careful not to use a steel knife. Scoop out the potatoes, without breaking the skin. Drop an egg into each potato. Mash the potato which has been removed from skin, seasoning with salt, pepper and paprika. Cover the eggs with the mixture, sprinkle grated cheese over the top and return to the oven long enough to cook the egg. This dish mus't he carefully pi'epared, as it takes a deft cook to scoop the meat out of the potato and fill with egg. But it is exceptionally go<^ when served piping hot. Poached Eggs a la Goudal JETTA GOUDAL 1 egg % ripe tomato 1 cup boiled spinach, minced 1 strip bacon, broiled and minced % cup flour 1 cup milk 1 tablespoon grated Parmesan cheese Squeeze seeds from tomato, season tomato, butter and bake 5 minutes. Then fill with spinach mixed with minced bacon. Drop egg into boiling salt water for two minutes, place on top of filled tomato, sprinkle with cheese and bake 3 minutes. Remove and cover with cream sauce made of flour and milk heated and mixed thoroughly, add dash of paprika and serve. An attractive dish for a party luncheon. Egg Foo Yung ANNA MAY WONG 6 eggs % lb. fresh beef or pork 2 onions 1 lb. water chestnuts (buy at any Spanish store) Slice onions, water chestnuts and pork in fine lengthwise pieces. Mix in beaten eggs and season to taste. Fry like pancakes. The simplest Chinese recipe of them all, It^s a delicious luncheon dish. PHOTOPLAY’S COOK BOOK 17 Spanish Omelette ZASU PITTS 3 eggs pepper and paprika cup milk Pinch of baking powder Beat eggs thoroughly, add milk, salt, pepper and baking powder. Pour in skillet generously buttered and hot. When partially cooked turn in pan without breaking and cook until delicately brown. Do not cook too long as this will toughen omelette. Sprinkle with paprika. If desired, thin strips of bacon that have previously been fried very crisp may be laid across top of omelette. Pour hot Spanish sauce around edge of omelette. The Sauce 1 large can tomatoes (or several 2 large onions ripe fresh tomatoes) 1 large green pepper Salt, pepper and sugar to taste Put tomatoes in deep pan to prevent boiling over, add onions and green pepper, finely chopped, and salt, pepper and sugar. Cook over slow fire for one hour. It is now ready to serve. This sauce may be kept on ice and reheated for other occasions. It takes a real artist to make a good omelette. If you canH get good results heating the whole eggs, separate the yolks and whites, heat and then fold together. If you use fresh tomatoes, add more sugar to the sauce. A 1/2 teaspoon of ground cloves also gives the sauce a spicy taste. And, if you want a de luxe omelette, add mushrooms and sliced olives. Cheese Souffle RONALD COLMAN 2 tablespoons butter 3 tablespoons flour % cup scalded milk ^ teaspoon salt Cayenne pepper ^/4 cup grated Old English or Young American cheese 3 eggs Melt butter, add flour, and when well mixed, add gradually scalded milk. Then add salt, cayenne and cheese. Remove from fire; add yolks of eggs beaten until lemon colored. Cool mixture and cut and fold in whites of eggs beaten until stiff and dry. Pour into a buttered baking dish and bake twenty minutes in slow oven. Serve at once. A handy recipe from England that may he served at luncheon or supper, or at breakfast, if you are a hearty eater. 18 PHOTOPLAY’S COOK BOOK Cheese Patties MARION DAVIES Pie crust % cup grated cheese 2 tablespoons butter 1 teaspoon baking powder 2 eggs Vs cup milk % cup bread crumbs Seasoning Line small tins with crust that has been rolled thin. Beat butter until creamy. Add slightly beaten eggs, bread crumbs, cheese, baking powder and seasoning. Add milk. Place a teaspoonful in each tin. Bake fifteen minutes in hot oven. Pie Crust lYj cups flour 6 tablespoons shortening % teaspoon salt Vs cup cold water Sift dry ingredients together; rnb in shortening very lightly with fingertips ; add water slowdy, just enough to make stiff dough ; roll out very thin on floured board and line patty pans, being very careful to make pastry come well over edge of pan. Something different to serve for luncheon, hecause cheese is a meat substitute. Good, too, with salads. Eggs Dolores HAROLD LLOYD 1 can tomatoes ^ teaspoon salt 2 cups grated American cheese 1 teaspoon Worcestershire sauce 6 eggs Cayenne Strain tomatoes and put in double-boiler. Boil up once. Add grated cheese and cook until melted. Add eggs which have been beaten until lemon colored. Cook until eggs are well set. Serve very hot on toast. A variation of Welsh rarebit. As all the ingredients are staples in the kitchen, it^s a good recipe for unexpected company. Eggs Benedict ALICE JOYCE 6 eggs Virginia ham 3 English muffins Hollandaise sauce Split, toast and butter the English muffins. Cut the ham in rounds, to fit the muffins. Poach the eggs and place them on the ham and pour over the Hollandaise sauce. If you like, garnish with asparagus tips. The mosit popular egg dish in the New York restaurants, for luncheon. You may buy the English muffins at any good bakery. PHOTOPLAY’S COOK BOOK 19 RECIPES FOR SOUPS AND VEGETABLES BY LAURA LA PLANTE FORD STERLING CAROL DEMPSTER NORMAN KERRY EDNA MURPHY WILLIAM S. HART EDWARD EVERETT HORTON GERTRUDE ASTOR LOUISE FAZENDA JOHNNY HINES DOLORES COSTELLO RAMON NOVARRO BLANCHE SWEET Gumbo Soup a la St. Louis LAURA LA PLANTE 1 pint oikra cut into small pieces 4 medium sized tomatoes 1 lb. round beef Soup herbs (leeks, thyme, car- 3 pints of water rots and red pepper) Cut the beef into small pieces and put them into a hot skillet with enough suet to prevent the meat from sticking. Brown well. Put the okra into a granite, agate or aluminum pan with the water, and place it on a hot fire. Slice the tomatoes and herbs into the water with the okra and while the meat is still hot, add it to the whole mixture. Let all come to a boil and with a wooden spoon remove the dark sticky substance which arises from the okra. After cooking for a few minutes and removing this scum constantly, the soup becomes clear. Then place it on a slow fire and let cook for at least three hours. Before serving add salt and any other seasoning desired. If desired, serve with boiled rice and stewed tomatoes, cooked sepa- rately, and placed in the bottom of the soup dishes. Laura La Plarite Tyrought this dish from her native city. Okra is a vegetable that deserves to be more widely used. 20 PHOTOPLAY’S COOK BOOK Lentil Soup with Frankfurters FORD STERLING 1 cup lentils 1 teaspoon grated onion 3 cups beef bouillon Salt and pepper to taste 2 frankfurters Soak lentils overnight in cold water. Remove from water, cover with bouillon and let simmer slowly for two or three hours, or until lentils are soft. If the stock cooks down, add more stock. You will probably find it convenient to use the canned bouillon. When the lentils are soft, put through strainer, crushing the lentils and adding the lentil paste to the soup. Skin frankfurters and cut into one-half inch slices and add frankfurters and grated onion. Cook slowly for ten or fifteen minutes, seasoning to taste. A soup that deserves to he more widely known in this country. It is excellent served with ham. Incidentally, too, — a new me for the lowlii, “hot dog.” French Peas with Butter CAROL DEMPSTER Wash the peas in cold water and place them over a low fire, adding merely a tablespoon of boiling water — no more — and two tablespoons of butter. If the peas are old, add about a teaspoonful of sugar. Cook slowly, over a low fire, for thirty or forty minutes, adding the salt and pepper, if you like, about fifteen minutes before they are done. You will find that the peas are greener after they are cooked than they were when they left the shell. If they show signs of boiling dry, add more butter — but no water. It tyally can he done. Peas can he cooked without water, in their own juice. All the valuahle mineral salts are retained hy this method. Peas cooked in this way need careful watching and occasional shaking of the pan so that they will cook evenly. The trick is to keep the fire so low that they will just simmer. Onion Soup NORMAN KERRY 6 onions ^ lb, grated Parmesan cheese 1 can beef bouillon 4 slices bread Salt and pepper Slice the onions and fry them slowly in butter in an iron skillet until they are soft and brown. Add the beef bouillon and allow to simmer for about ten minutes. Place squares of dry toast, sprinkled with Par- mesan cheese in the bottom of each soup plate. This is “French medicine.” It is a nerve tonic, a cure for fatigue and excellent for colds. Moreover, it is easy to make and delicious to drink. PHOTOPLAY^S COOK BOOK 21 Creole Tomatoes EDNA MURPHY 4 large tomatoes 4 tablespoons butter 1 large onion 1 tablespoon flour 2 chopped green peppers 1 cup milk and cream Seasoning Cut tomatoes iu halves crosswise. Lay cut side up in baking pan and sprinkle with finely chopped onions and also peppei*s, from which seeds and veins have been removed. Season highly. Place a small piece of butter on each tomato. Pour half cup of water into pan and bake in quick oven until tomatoes are tender. Melt two tablespoons of butter and brown flour in this. Add milk, cream and liquor from the baking pan. Stir until boiling and cook three minutes longer. Serve tomatoes on squares of toast and pour sauce around them. A new way of serving tmyiatoes. If the tomatoes are not thoroughly ripe, you may want to add a little sugar. Stuffed Summer Squash WILLIAM S. HART 1 large summer squash to a person Grated cheese 1 egg to a squash Bread crumbs Melted butter Salt, pepper, paprika Boil squash until done. Scoop out center and pour about a teaspoon- ful of butter in each. Break egg in the center of each squash and sprinkle with bread crumbs, cheese, salt, pepper and paprika. Bake until the eggs are set. This may be served with or without a cream sauce. These are individual portions: one squash to a person. New trimmings for an old vegetable and a recipe that will come in hand/y when squash is plentiful and inexpensive. Tomatoes with French Garlic Dressing EDWARD EVERETT HORTON Peel and slice 6 tomatoes and have very cold % cup Chili sauce ^ cup vinegar 1/3 cup olive oil 1 teaspoon Worcestershire sauce 1 kernel gar ^ teaspoon paprika 1 teaspoon salt Vs teaspoon pepper Vs teaspoon sugar 1 teaspoon chopped chives 1 teaspoon chopped parsley (cut fine) Put all in bottle, let stand on ice for two hours, then shake well and serve. nereis an actor who admits a fondness for garlic. The proper use of the misunderstood garlic is the secret of the success of foreign cooking. PHOTOPLAY’S COOK BOOK -n Twice Baked Potatoes GERTRUDE ASTOR 4 large potatoes Grated cheese 1 tablespoon butter Paprika, salt and pepper % cup chopped onion Cream Bake potatoes until done. Cut in half lengthwise and remove the potatoes from the skin which is used as a shell for serving. Put potato through ricer, add butter, salt to taste and beat in cream or milk until light and fluffy. Stir in ^ cup chopped onion; fill six potato skins with mixture and sprinkle grated cheese and paprika over the top. Bake until brown. Select good-sized potatoes of even size, Don^t cut thenn with a steel knife. Delicious with roast meats. Creamed Celery LOUISE FAZENDA 1 cup celery % teaspoon pepper 2 tablespoons butter 1 cup milk 2 tablespoons flour 2 slices toast ^ teaspoon salt Boiling salted water Use trimmed stalks of well-bleached celery; cut these into pieces an inch long. Let simmer in w’ater to cover until tender. Measure the water that is left and use with milk or cream to fill a cup. Use this and the butter and flour to make the regular white sauce. Stir the celery into the sauce. Dip the toast in boiling salted water, set on plates, and spread with butter. Pour the celery and sauce over the toast. The recipe is only for two persons and can be increased proportion- ately. In cooking the celery, use very little water, so that you won^t throw away the valuable mineral salts. Beef and Tomato Soup JOHNNY HINES 1 can tomatoes Shredded lettuce 4 cups beef stock 1 small onion Cook juice of can of tomatoes and sliced onion together for about a half hour. Strain and add the beef stock and shredded lettuce. Allow to boil slowly for ten or fifteen minutes. Serve with croutons. You may use heef louillon instead of the leef stock. This is a good thin soup to serve before a heavy dinner. PHOTOPLAY’S COOK BOOK 23 Chicken and Tomato Soup DOLORES COSTELLO 1 tablespoon butter 2 sprigs parsley, chopped fine 1 tablespoon cornstarch ^ can tomatoes 2 slices onion 3 cups chicken broth Salt and pepper Cook the onion and parsley in the hot butter until yellowed. Add the tomatoes and broth and let simmer fifteen minutes. Press through a sieve. Keheat to boiling point; stir in cornstarch; let cook ten min- utes. Skim and season to taste. Very simple to prepare. You. can save time iy using canned chicken hroth. It^s a non-fattening soup. Spanish Rice RAMON NOVARRO 1 cup rice 1 can tomatoes 2 onions 2 green peppers Salt Pepper Chill powder Olive oil Take one cup of uncooked rice and put it in a frying pan with enough olive oil to cover the pan a half inch thick. Stir it until the grains are separated and brown. Add tomatoes, chopped onions, chopped peppers and seasoning to taste. Add enough water to make the mixture well moist. Cover with a top and do not stir or remove the top. Allow this to simmer for half an hour. Serve hot. Novarro brought this recipe from his Mexican birthplace. The trick is to boil the rice without breaking the kernels. And also to season it highly. Vegetable Souffle BLANCHE SWEET 6 eggs 1 cup cooked carrots 1 cup cooked new peas % teaspoon salt 1 cup cooked spinach Dash of pepper ^ cup milk Beat the yolks of eggs and fold them into the stiffly beaten whites of eggs. Add peas, spinach, which had been put through a sieve, and car- rots, cut up the size of a pea. Season with salt and pepper and last of all add a scant half cup of good rich milk. Pour into a buttered baking dish and put in a moderately slow oven. This should bake from 15 to 25 minutes, depending upon the time when the crust is nicely browned. It should be eaten immediately. This serves six portions. Blanche Sweeps grandmother invented this dish. As you can see it is both nourishing and healthful, besides being delicious to taste. 24 PHOTOPLAY’S COOK BOOK SALAD RECIPES BY IRENE RICH AILEEN PRINGLE ELEANOR BOARDMAN MARCELINE DAY DOROTHY DWAN MARIE PRBVOST NORMA TALMADGE GILDA GRAY YOLA D’AVRIL CECIL B. DE MILLE GRETA GARBO ERNEST TORRENCE JOAN CRAWFORD GERTRUDE OLMSTEAD Salad a la Philippine IRENE RICH 1 head endive A narrow strip of green pepper % grapefruit A narrow strip of red pepper % orange 2 tablespoons olive oil 2 halves fresh or canned pears The fruit’s juice Salt and paprika Remove the pulp from the grapefruit and orange without breaking the membrane. Cut the pear in lengthwise slices. Cut the endive in halves, discard the outer leaves, and wash with care. Dispose the endive halves on plates, set the pear fan shape over these. Back of the pears place a section of orange pulp, and a section of grapefruit just above the tips of the leaves. To the fruit juice add the olive oil and salt; beat vigorously, and pour over the salad. This is a recipe for two, of course. Irene Rich picked up this recipe while she was living in Hawa/ii. The comhination of fruits is a great one for your complexion. PHOTOPLAY’S COOK BOOK 25 Pineapple Fruit Salad AILEEN PRINGLE Slice pineapple Lettuce Vs lb. cream cheese Sliced apples % lb. chopped walnuts Maraschino cherries ^ 2 oranges Whipped cream Chop nuts and mix with cream cheese and roll into small balls. Slice oranges and apples and place alternately on beds of lettuce, with pine- 1 apples. On the top of this place cheese balls in attractive designs. Top this with whipped cream and decorate with maraschino cherries. If you wish you may use a salad dressing instead of the whipped cream. It cuts down the calories. Egg Salad ELEANOR BOARDMAN 6 hard boiled eggs 1 sUce toasted bread Several slices of beets 1 teaspoon chopped parsley 1 tablespoon capers 1 tablespoon mayonnaise 2 tablespoons cream Cut in r8,th6r thick slices. A^hip creo^in and add to mayonnaise and parsley. Place the toast in a salad howl. Over this place a layer of lettuce, a layer of mayonnaise and a layer of egg. Then another layer of lettuce, mayonnaise and egg. Garnish with beets and paprika. An ornamerital salad that may be made richer by the use of mare mayonnaise. Cucumber and Celery Salad MARCELINE DAY 1 bunch celery teaspoon chopped parsley 1 cuenmber 2 hard boiled eggs 3 bunches radishes French dressing Trim and wash celery and, having cut it lengthwise into fine strips, let it remain in cold water for half an hour. Peel cucumber and cut in strips like the celery. Mix the celery and cucumber with the salad dressing. Garnish it with radishes, cut like roses, slices of hard-boiled eggs and sprinkle with parsley and paprika. Serve on lettuce. A cool, refreshing salad for hot weather. With its attractive garnish- ings, it tests your talents as a decorator. 26 PHOTOPLAY’S COOK BOOK Fresh Vegetable Salad DOROTHY DWAN 3 or 4 carrots 1 small young cabbage 1 large onion 1 green pepper 2 small beets 3 ripe tomatoes 1 head of lettuce Put uncooked carrots through meat grinder, followed by onion. Chop raw beets very fine. Grate cabbage to shreds. Cut green pepper in long thin strips. Cut tomatoes into thin slices. Use lettuce leaves for foundation of salad. Place layer of sliced to- matoes next, on which is sprinkled thin covering of cabbage. Then a layer of red beets, sprinkled with grated onion. On top place a round mould of grated carrots, and cover with pepper strips. Sprinkle with paprika and add French dressing. French Dressing 1 tablespoon lemon juice Vs teaspoon pepper y 2 teaspoon salt 3 tablespoons olive oil Rub mixing bowl with garlic bean. Mix lemon juice, salt, pepper together ; add oil, beating constantly. Serve cold. A salad that is beautifid looking and better than any tonic. Please notice that all the vegetables are uncooked and therefore rich in vita- mines. Beverly Hills Salad MARIE PREVOST 1 can white Royal Anne cherries 1 lb. malaga grapes 4 slices pineapple % cup filbert meats Drain cherries and pineapple. With knife pit cherries and re-fill with a filbert. Cut up the pineapple into small pieces. Cut grapes in half and remove seeds. Place all the above in a large mixing bowl and fold in a mayonnaise dressing that is made as follows : 6 egg yolks 3 tablespoons sugar ^ cup butter 1 teaspoon mustard 1 cup vinegar 1 teaspoon salt ^2 cup whipped cream Beat eggs until light, add butter, sugar, salt, mustai’d, then add vine- gar diluted to taste, cook until thick in double boiler; when done add generous pinch of cayenne pepper. When cold, beat in % cup of whipped cream, beaten until almost stiff. Serve on lettuce leaf. This will serve 6 portions. A lovely blending of fruits and nuts. Try it on your bridge dub. PHOTOPLAY’S COOK BOOK 27 Vegetable Salad NORMA TALMADGE 1 cup finely cut red cabbage 1 cup cold boiled red beets 1 cup cold boiled carrots 1 cup cold boiled potatoes 1 cup finely cut celery cup pimentos 1 head lettuce 1 cup French dressing Soak cabbage in cold water 1 hour; drain and add beets, carrots, pota- toes and celery. Mix well together, season with salt and pepper, and serve on lettuce leaves. On top put strips of pimento and serve with French dressing on which may be added one teaspoon onion juice. Or you may mix it with mayonnaise. Here is a dish that is a meal in itself. Put this salad on your diet list, if you want a nice, clear com- plexion. Chicken Salad Cabaret GILDA GRAY 12 almonds 1 saltspoon paprika 6 tablespoons mayonnaise dress- 1 pint chopped cooked chicken 1 level teaspoon salt 1 teaspoon onion juice % lemon y^ cup aspic jelly 2 heads of lettuce ing % pint thick cream 1 head celery Chop the white meat of the chicken very fine. Put in bowl, rub with the back of a spoon, and add the blanched almonds which have been chopped very fine. Then add the salt, pepper, onion juice, lemon juice and mayonnaise. Into a measuring cup place a tablespoonful of granu- lated gelatin and add two tablespoonfuls of cold water. Stir it and allow it to stand for five minutes. Add a half cup of hot stock or water, and a quarter teaspoonful of beef extract. Stir for a moment and strain into the chicken mixture. When this is cool, stir in the cream that has been whipped to a froth. Put this in a large border mold and stand on the ice for at least two houi’s. When ready to serve, cover a flat dish with crisp lettuce leaves. Dip the mould quickly into a pan of hot water; loosen the salad from the edge and turn it out on the lettuce leaves. Have the celery cut and fringed. Mix it with a half pint of mayonnaise dressing and heap in the center of the mould. A delightful way of serving this salad, particularly for party occa- sions, is to place the chicken mixture, when slightly cool, into a pastry bag with a star cube. Press out the mixture into great rosettes in the center of a nest of lettuce leaves. Serve with mayonnaise dressing. Contributed by a star who cooks as well as she dances. TVs a concoc- tion that will make any party a gala affair. It can be prepared in ad- vance and the finishing touches put on at the last minute. 28 PHOTOPLAY^S COOK BOOK French Dressing YOLA DAVRIL 6 tablespoons Italian olive oil 1 teaspoon sugar 4 tablespoons cider or grape 1 teaspoon salt vinegar teaspoon dry mustard % teaspoon paprika Put ingredients together in a jar and shake well until the dressing has a creamy froth on it and is completely mixed. Use the above pro- portions in any sized lots. However, three can be served with the amount given above. A teaspoonfid of onion juice may be added, if you like onion fla/vor. By adding to the recipe, you can make enough dressing to last far a week. Cold Slaw Salad CECIL B. DE MILLE ^ head cabbage 4 leaves from a red cabbage 1 egg 1 tablespoon butter Put the cabbage through a mincer. Beat egg slightly, add vinegar and mustard. Melt butter, add flour and milk and mix thoroughly over fire. Then pour in eggs, vinegar and mustard, and whip until of a creamy consistency. Place sliced cabbage on a red cabbage leaf and add dressing, and a dash of paprika. Mr. DeMiUe glorifies the lowly cabbage. Do you know thdt, eaten raw, u is ane of the most healthful of all vegetables? ^/4 cup flour 1 teaspoon mustard 1 tablespoon vinegar 1 cup cream Swedish Salad GRETA GARBO 4 oz. cold roast beef 4 oz. boiled potatoes 4 oz, apples 4 oz. pickled herring 3 anchovies 1 tablespoon chopped gherkin Vinegar 1 tablespoon tarragon vinegar 1 tablespoon chervil 1 hard boiled egg 24 olives 12 oysters Oil Chop beef, potatoes, apples and herring into small cubes. Chop an- chovies. Mix all the mgredients together except the oysters. Pour over the mixture oil and vinegar to taste. Place oysters over the top. A salad mth sex appeal. Try it at your next evening party. It may be prepared ahead. j t' a a PHOTOPLAY’S COOK BOOK 29 Lettuce Salad with Garlic ERNEST TORRENCE 1 head lettuce *4 teaspoon paprika 6 tablespoons olive oil % teaspoon black pepper 2 tablespoons vinegar 1 clove garlic 1 teaspoon salt 1 crust dry bread Wash the lettuce carefully in cold water, put in lettuce bag and let drain on ice. Then mix the French dressing, placing mixing bowl in cracked ice. When you are ready to mix the salad — it should be done at the last minute — slice a clove of garlic and rub it thoroughly on small squares of the dry crust of bread. Mix the salad and dressing and the crusts of bread in a large bowl, using a wooden fork and spoon. If you like, remove the crusts after the garlic flavor has been thoroughly mixed in the salad. This is the real French way of fixing lettnce salad. It is the best way of imparting the aromatic garlic flavor to the lettiice and yon will run no danger of having the flavor too strong. French dressing never should be merely poured over lettuce; it should be thoroughly mixed in a large bowl. French Banana Salad JOAN CRAWFORD 6 bananas % cup mayonnaise 1 cup chopped peanuts 1 head lettuce Arrange lettuce on plates. Cut bananas in half, lengthwise. Loosen the peeling but do not remove. Place bananas on plate and cover with mayonnaise. Over this sprinkle generously with chopped peanuts. Serve cold. This is a good winter salad and may be prepared at the last minute. Lentil Salad GERTRUDE OLMSTEAD 1 pint cooked lentils 1 tablespoon grated onion pint chopped lettuce French dressing Lettuce leaves Mix all the ingredients together and serve in a large salad bowl lined with lettuce leaves. The combination of lentils and onions is a particularly attractive one. This is an excellent salad to serve with ham. 30 PHOTOPLAY’S COOK BOOK RECIPES FOR HOT BREADS AND FIXINGS BY MAY ALLISON TIM McCOY BETTY BRONSON NORMA SHEARER EMIL JANNINGS DOROTHY MACKAILL ANNA Q. NILSSON PHYLLIS HAVER EDDIE CANTOR COLLEEN MOORE FLORENCE VIDOR WARNER BAXTER ESTHER RALSTON LON CHANEY WALLACE BEERY Virginia Beaten Biscuit MAY ALLISON 4 cups flour 1 tablespoon butter 1 teaspoon salt % cup sweet milk Sift dry ingredients together, cut shortening in thoroughly. Add milk, work and knead to smooth dough. Turn onto board and beat with wooden mallet or potato masher until dough blisters. Then fold together and beat again. Repeat folding and beating until all dough is thor- oughly beaten. Roll dough out to inch thickness and cut biscuit. Bake in moderate oven 15 to 20 minutes. There is as much exercise in this recipe as in a set of tennis. Espe- cially recommended to girls who would have beautiful arms. PHOTOPLAY’S COOK BOOK 31 Rye Griddle Cakes TIM McCOY 2 cups rye flour 2 eggs 1 cup entire wheat flour 1 teaspoon salt 3 teaspoons baking powder 1 pint milk Sift dry ingredients together. Add milk. Add well beaten eggs. Beat thoroughly and cook immediately on a hot greased griddle. A good variation of a reliable stand-by. Waffles BETTY BRONSON 2 cups flour 3 eggs beaten separately 1 teaspoon baking powder 1 tablespoon butter 1^2 cups milk ^ teaspoon salt Mix ll^ cups flour and teaspoon salt. Gently rub in 4 table- yolks with milk ; then the melted butter, the flour, and lastly the beaten whites. •Have waffle iron very clean and let it be thoroughly heated on both sides. Rub it over with a piece of salt pork or butter. Close the iron, and turn it so the grease will cover every part. Put enough batter into each section of iron to fill it two-thirds full. Shut the iron and cook waffles a minute or longer on each side. Serve hot, with maple syrup and powdered sugar mixed with ground cinnamon. There is no better dish than this for serving at the leisurely Sunday breakfast. Canadian Oatmeal Sticks NORMA SHEARER 3 cups flour teaspoon salt 1 tablespoon sugar 1^4 cup butter 3 teaspoons baking powder 1% cups scalded milk % cup oatmeal Sift dry ingredients together, except oatmeal. Work in butter. Scald milk and pour over oatmeal. Allow this to cool. Add to other mixture and work with hands until smooth. Roll into sticks the size of a lead pencil. Bake ten minutes in a fairly hot oven. Something new for the tea table. Also delicious to serve with salad. Children will like these oatmeal sticks. 32 PHOTOPLAY’S COOK BOOK Kartoffel Kloese (Potato Dumplings) EMIL JANNINGS 6 potatoes 1 cup flour 3 eggs 1 teaspoon salt Boil potatoes, peel and grate. Add to this the three eggs slightly beaten. Stir in flour and salt. Mix thoroughly. Mold into small balls. Boil 15 minutes in left-over meat or chicken gravy or in water, keeping cover on kettle. If you don^t keep the cover on the kettle while the dumplings are cook- ing they mil fall. And then you’ll do some heavy emotional acting. A good German recipe, excellent to serve with pot roast. Popovers DOROTHY MACKAILL 1 scant cup flour ^ teaspoon salt 1 cup milk 2 eggs 1 tablespoon melted butter Sift together flour and salt and mix with milk. Add the two eggs, well beaten and the melted butter. Then beat with egg beater for five min- utes. Pour into hot, greased popover pans — the heavy iron sort. Bake for twenty or twenty-five minutes in a very hot oven. Do not open door for the first fifteen minutes of baking. After that reduce the heat in the oven. Perfectly delicious for hreakfast and easy to make, if you follow direc- tions. Tiu trick is to get the hatter light, thin and full of little bubbles. When Miss Mackaill tells you to beat them constantly for five minutes, she means five minutes and no cheating. One Egg Muffins ANNA Q. NILSSON 1 tablespoon sugar cup milk 1 tablespoon butter cups flour 1 egg 3 teaspoons baking powder V 2 teaspoon salt Cream together butter and flour and add the egg, well beaten. Sift flour, baking powder and salt together and alternately, add milk and flour in small quantities. Pour into greased muffin tins and bake twenty minutes in a hot oven. Inexpensive and satisfying muffins for breakfast, luncheon or tea. They may be made in a few minutes. PHOTOPLAY’S COOK BOOK 33 Apple Puff PHYLLIS HAVER 1 cup flour 1 egg % cup sugar 1 teaspoon baking powder 3 apples 1 cup milk Salt Sift flour, salt and baking powder together. Add sugar and apples which have been peeled, cored and chopped. Mix to stiff batter with eggs and milk. Drop by spoonfuls in swimming fat and cook until brown. Serve hot with sauce. These may he served as a dessert with hard sawe or as fritters with roast pork or pork chops. Matzos Kloese (Matzos Dumplings) EDDIE CANTOR 4 matzos 1 onion 3 eggs Chopped parsley Matzos meal Chicken fat Salt, pepper, ginger Soak matzos. Place chicken fat in frying pan and cut onion fine and dry. Drain matzos and put in pan and fry. Let cool and add well beaten eggs. Put in a little matzos meal, some chopped parsley, salt, ginger and pepper, to taste. Roll into balls and drop in any kind of clear soup. Cook ten minutes. Keep kettle covered. Needless to say, a Jewish dish. For the benefit of those living outside of New York, matzos is unleavened bread that may be purchased at almost any delicatessen store. Brown Ben Biscuits COLLEEN MOORE 2 cups flour 2 heaping teaspoons butter 2 teaspoons baking powder % cup milk 1 teaspoon sugar 1 pinch salt Sift flour, baking powder, sugar and salt twice and place in a bowl with two heaping teaspoonfuls of butter. Mix thoroughly and add milk gradually. Roll dough slightly to thickness of about half an inch and cut with an inch and a half cutter. Bake until brown. A reliable stand-by for breakfast, luncheon or tea. Simple and easy to prepare. 34 PHOTOPLAY’S COOK BOOK Cheese Straws FLORENCE VIDOR 1 cup flour Vg teaspoon salt % cup grated Parmesan cheese Yolk of one egg Dash of cayenne Mix together flour, cheese, salt, cayenne and the yolk of one egg, then add enough water to make paste sufficiently consistent to roll. Place it on a board and roll to i/4 inch thickness. Cut it into narrow strips and roll so each piece will be the size and length of a lead pencil. Place them in a baking tin and press each end on the pan. Bake to a light brown in a moderate oven. These straws are very nice with salad and will keep for several days. It is well to heat them before serving. A valuable recipe for the hostess. The cheese straws are a delectable tea-time dainty and may be served with an appetizer before ddnner. Huckleberry Cake WARNER BAXTER % cup butter 1 egg well beaten 2^ cups sifted flour 1 cup milk 1 cup granulated sugar 2 teaspoons baking powder 1 quart huckleberries Bub the butter and sugar into a cream. Add next beaten egg, then stir in milk. Gradually add flour, having baking powder thoroughly mixed in the last half cup of flour. Beat all together thoroughly, and last stir in lightly the huckleberries, cleaned and dry. Bake in a cake pan in good oven. It is better to put the pan on the bottom of the oven first so that the cake will rise to its required height, then change to a higher shelf so that it may get done on the top, otherwise the top gets hard before the baking powder has done its work. Serve hot. Eat with butter. Straight from^ New England, where huckleberries grow' wild. Old Fashioned Coffee Cake ESTHER RALSTON 2 cups bread sponge 1 tablespoon butter 1 egg 1 cup tepid water ^ cup sugar Blanched almonds Take the bread sponge, add the eggs well beaten, sugar, butter and water. Mix well together, then add enough flour to make a thin dough. Let it rise until double in size. Turn it on a board and roll it out an inch thick. Place it in a baking tin, cutting it to fit the tin, and let it rise again until light. Just before placing it in the oven, spread over the top with egg beaten with a teaspoonful of sugar. Sprinkle over this some granulated sugar, and a few split blanched almonds. If preferred, the dough may be twisted and shaped into rings instead of being baked in sheets. Prepare it when you bake your bread, and surprise the family. PHOTOPLAY’S COOK BOOK 35 Potato Biscuit LON CHANEY 2 large potatoes 3 cups flour 3 teaspoons baking powder yj teaspoon salt % cup lard 1 egg 1 cup milk Boil and mash potatoes. Sift flour, salt and baking powder together. Add potatoes and cream in the lard. Mix to a light dough with egg and milk. Eoll out rather thin and bake in hot oven until brown. Serve hot. Baking powder biscuits, slightly disguised with potatoes. An uncom- plicated recipe from the complicated Mr, Chaney, Boston Brown Bread WALLACE BEERY 1 cup sweet milk 1 cup sour milk 2 cups boiling water 1 teaspoon salt 2 cups white cornmeal 2 cups graham flour 2 cups yellow cornmeal 1 cup molasses 1 teaspoon soda Mix well the flour, meal and salt ; add to them the boiling water. Mix the milk and molasses together, and add them to the scalded meal. Dis- solve the soda in the sour milk and add it last. Turn the mixture into a covered cylindrical mold or into a covered pail, and steam it for three hours ; then uncover and bake in the oven for half an hour. Slices of this bread toasted, buttered and covered with cream make a good luncheon dish. Just naturally meant to co-star with a big pan of baked beans. 36 PHOTOPLAY’S COOK BOOK RECIPES FOR DESSERTS AND CANDY BY MARY PHILBIN DOUGLAS FAIRBANKS CISSY FITZGERALD ESTELLE TAYLOR MARY PICKFORD GEORGE O’BRIEN CARMEL MYERS DOROTHY SEBASTIAN ALMA RUBENS OLIVE BORDEN PATSY RUTH MILLER JACQUELINE LOGAN GLORIA SWANSON POLA NEGRI BELLE BENNETT MARIA CORDA MAY McAVOY MARY BRIAN CONSTANCE TALMADGE BESSIE LOVE FAY WRAY ELINOR FAIR Brown Betty MARY PHILBIN 2 cups bread crumbs % cup sugar 4 apples 2 teaspoons cinnamon A little butter Grease a baking dish and line with a layer of sliced apples, sprinkle with cinnamon and sugar mixed. Then a layer of bread crumbs, with more cinnamon and sugar. Alternate apples and bread crumbs until the pan is filled, covering finally with bread crumbs. Small flakes of butter will make the pudding richer and, if you like, you may flavor with a little lemon juice. Bake in a moderate oven for forty-five minutes, keeping the dish covered until the last ten minutes of baking. Serve with hard sauce. A good winter dessert that makes fine use of the popvla/r and inex- pensive apple. Children love it. PHOTOPLAY^S COOK BOOK 37 Lemon Pie DOUGLAS FAIRBANKS 1 cup sugar Grated rind of one lemon 3 level teaspoons cornstarch Juice of 1% lemons % teaspoon salt 3 egg yolks iy 2 cups boiling water level tablespoon of butter Pastry crust Mix sugar, cornstarch and salt in top of double boiler, add boiling water slowly and stir. Cook over the fire until boiling point is reached. Place over hot water and cook 20 minutes, stirring occasionally. Mix grated rind and juice of lemon and egg yolks, slightly beaten. Add butter and stir. Cook two minutes. Cool and turn into a cooked pastry crust. Spread meringue and bake 8 minutes in moderate oven. Pie Crust Mix lyi cups of flour and teaspoon salt. Gently rub in 4 table- spoons of butter with the tips of the fingers. Add % cup cold water to make dough. Turn on floured cloth and knead two minutes. Pat with rolling pin. Lift to prevent sticking and roll out to a long rectangular piece. Spread two-thirds of it with about 3 tablespoons of butter, which has been washed in cold water to free it from butter- milk. Fold over in three layers, turn it one-quarter of the way around, pat, lift, roll, fold and turn (do this three times). Roll to fit pie plate and bake. Mr. Fairbanks does not eat this pie before performing any strenuous athletic stunts. It is a fine happy ending for a Sunday dinner. Super Angel Food Cake CISSY FITZGERALD •1 cup egg whites 1 cup chopped black walnuts Iti cups grantilated sugar — gifted % teaspoon gait 1 cup cake flour 1 teaspoon vanilla 1 teaspoon cream of tartar Pour the egg whites on a platter, add the salt and beat with a flat egg-beater until foamy. Add the cream of tartar and continue to beat until the eggs are stiff enough to hold up in peaks, but not dry. Fold in the sugar,^ sifted, one tablespoonful at a time. Add flavoring. Fold in the flour in the same manner as the sugar and then the nut meats. Pour in an ungreased cake tin and bake in a very slow oven, about 50 minutes, increasing slightly when the cake is almost done. Be sure to use the very finest quality of cake flour. Ordinary flour will not he so successful. Also beware of having the oven too hgt or the cake will be tough. 38 PHOTOPLAY’S COOK BOOK Montmarte Non-fattening Peach Ice Cream ESTELLE TAYLOR 1 ordinary sized can of peaches Apricot juice Grind peaches into pulp, straining all juice from them into separate container. Mix peach juice with one-third apricot juice and add to peach pulp. Mix and freeze in ice cream freezer. This is sufiScient for four portions. This dish is in great vogue with the picture people who crave ice cream and are not permitted it because of added poundage. It may he eaten with an easy conscience by plump persons. Walnut Cream Sauce MARY PICKFORD 1 cup brown sugar ^ cup chopped walnuts % cup cream 1 tablespoon butter Cook all together for five minutes. Here is a sauce that will improve any sort of a dessert. Try it on vanilla ice cream — if you can forget the calories. Cream Pie GEORGE O’BRIEN 3 eggs 1 pint hot milk 1 cup sugar 1 lump butter size of walnut 2 tablespoons cornstarch Pinch of salt Beat the yolks of three eggs with the cup of sugar and the 2 table- spoons of cornstarch and when thoroughly mixed add to pint of milk that has been brought to the boiling point. Add a pinch of salt and butter the size of a walnut. Boil the ingredients for about five min- utes and then fold in the beaten whites of eggs to the custard and pour into a baked pie shell and let the contents cool. Before serving whip one-half pint of cream and spread over the top. The Pie Crust cups flour 6 tablespoons shortening % teaspoon salt cup cold water Sift dry ingredients together — rub in shortening very lightly with fingertips; add water slowly, just enough to make stiff dough; roll out very thin on floured board and line pan, being very careful to make pastry come well over edge of pan. This maJ^s a good dish for a home dinner party. Use ice water — and very Uttle of it — in mixing the crust. All ingredients for pastry should be very cold. PHOTOPLAY’S COOK BOOK 39 Orange Ice CARMEL MYERS 1 pint water 2 egg whites 1 cup sugar 2 oranges 2 teaspoons gelatine 1 lemon Boil water and sugar together ten minutes. Add gelatine which has been softened with two tablespoons of cold water. Allow mixture to cool on ice. Add beaten whites of eggs, the grated orange rind, the juice of the orange and the juice of the lemon. Freeze in ice cream freezer. A reliable stand-by and popular with women, because it isnH as fat- tening as ice-cream. Southern Gingerbread DOROTHY SEBASTIAN 1 cup molasses teaspoon ground cinnamon 1 cup sugar 1 cup hot water ^ cup melted butter 4 cups flour 1 teaspoon ground ginger teaspoon salt 1 teaspoon soda Stir molasses, sugar and butter together. Add hot water. Add flour, salt, soda and spices sifted together. Beat well. Bake in well greased pan in moderate oven for half an hour. Miss Sebastian is a southern girl and she knows what she is talking about when she recommends this gingerbread. Ice Box Cake ALMA RUBENS 4 tablespoons sugar 3 eggs 4 tablespoons water 2 or 2^ doz. lady fingers 3 strips sweet chocolate Whipped cream Boil sugar in water four minutes, then add 3 strips of chocolate cut in small pieces. Beat this mixture until it melts, and add the beaten egg yolks one at a time and heat for about ten minutes. Then pour this into the whites. Line a bread pan with waxed paper, and put a layer of lady fingers that have been split open and cover with about one-fourth of the mixture of chocolate, and do this until all of it is used. This usually makes about 3 layers. Stand this in the ice box over night and turn out on a platter when ready to serve and heap up with whipped cream, cut into slices and serve. An excellent recipe and the housewife^ s delight. IV s simple to pre- pare, especially for a company dinner. And it makes a hit with every- one. 40 PHOTOPLAY’S COOK BOOK Pineapple Charlotte OLIVE BORDEN 2 teaspoons granulated gelatine 2 tablespoons sugar % cup cold water Juice of ^ an orange Va cup boiling water 1 cup shredded pineapple ^ pint whipped cream Soak gelatine in cold water ten minutes. Add boiling water and sugar. Stir this until ingredients are thoroughly dissolved, then add juice of % an orange and shredded pineapple. Mix well and put in ice box to cool. Before the mixture quite hardens, beat pint of cream in it and replace it in the ice box to harden. Garnish with shredded cocoanut or cherries and serve. A fruit dessert for summer or muter. You may, of course, use canned pineapple. Date Torte PATSY RUTH MILLER 2 eggs ^ teaspoon baking powder % cup sugar ^ package dates 3 tablespoons bread crumbs 1 cup nut meats Beat eggs slightly, add sugar, bread crumbs and baking powder. Mix well. Add dates, which have been stoned. Add nut meats. Stir to an even consistency. Place in greased muffin tins and bake in a slow oven for thirty minutes. Test to see if done. Serve with whipped cream. A variation of a pop^dar Hungarian cake. It is very rich and shauld go big with the younger set. Brownie Cakes JACQUELINE LOGAN 2 cups sugar 2 squares melted chocolate ^ cup butter % cup flour 2 eggs i /2 cup walnuts ^ teaspoon vanilla Cream sugar, butter and eggs together; add melted chocolate, flour, walnuts and vanilla. Beat well. Pour into large flat greased pan and bake in slow oven for 25 minutes. When cool cut in medium sized squares. A hurry-up dessert for the unexpected guest. Brownie calces are good to serve with canned fruit. PHOTOPLAY’S COOK BOOK 41 Cream Fudge GLORIA SWANSON 1% lbs. old fashioned brown sugar ^ pint of cream Boil together until a soft ball forms when tried in cold water, take from fire and beat well with a wooden spoon until creamy looking and thick — pour on to a buttered dish. Just before it is cold mark into squares and when it is quite cold break into pieces. This candy can he made in a few minutes. If you like, you can add pecan meats. Banana Trifle POLA NEGRI % cup milk V 2 teaspoon salt % cup water 2 bananas 1 heaping teaspoon cornstarch 6 lady fingers 1 even teaspoon sugar % pint cream or whipped white of one egg Slice bananas and lay them in glass dish in alternate layers with four ladyfingers split in two. Put the milk and water in a saucepan ; add the sugar, salt and the cornstarch diluted in a little cold water. When it has thickened pour it over the bananas, and let it stand until cold and ready to serve, then cover the top with whipped cream, or if that is not convenient use the whipped white of one egg sweetened with one tablespoonful of sugar. Split and break in two the remaining ladyfingers, and place them upright around the edge. Miss Negri laughs at calories when she eats this. Not for those who are overweight. Frozen Orange Parfait BELLE BENNETT IV 2 cups orange juice 3 tablespoons boiling water 1^2 cups sugar 1 pint creani i . ' 2 tablespoons lemon juice Yolks 5 eggs 1% teaspoons granulated gelatine Candied orange peel Pistachio nuts Mix fruit juice, sugar and yolks of eggs. Cook over boiling water until mixture thickens; then add gelatine dissolved in boiling water. Cool, freeze to a mush, add whipped cream; and continue freezing. Mould, and serve garnished with candied orange peel and pistachio nuts. An ornamental dessert that looks as good as it tastes. Excellent for festive occasions. 42 PHOTOPLAY’S COOK BOOK Hungarian Honey Cakes MARIA CORDA lbs. honey 8 cups flour 1 level cup sugar cups blanched and chopped al- monds % lemon % cup candied and chopped citron peel 3 eggs 1% teaspoons cinnamon % teaspoon powdered cloves 3 level teaspoons baking powder Bring honey to a boiling point, then skim and take from fire. When cool, add one pound of the flour and set overnight in a cool place. Next day beat up eggs with sugar, add almonds, peels, spices and bak- ing powder, grated rind and strained juice of the lemon. To this add the honey dough, mix well and add remainder of flour, or sufficient to make a dough that can be easily rolled out with a rolling pin. Take a small part of dough (leave the remainder in a cool place) roll it out thin and cut in round forms or squares. Lay on greased tins and bake in a hot oven until crisp. Repeat this process until the dough is all used. Rich and luscious, these cakes are worth the time and patience needed to prepare them. If kept carefully covered, they will remain fresh indefinitely. Peach Sherbet MAY McAVOY 2 cups water % cup peach pulp 1 cup sugar Juice of oue orange Juice of one*half lemon Boil the sugar and water twenty minutes; let cool, add the fruit juice and freeze. Serve with slices of fruit. Try this refreshing dessert some hot summer evening, You^ll thank Miss McAvoy. Jenny Lind Pudding MARY BRIAN 1 doz. lady fingers 1 quart custard 1 doz. macaroons 1 eup fresh grated cocoanut 1 doz. cocoanut cakes 1 teaspoon lemon Extract or wine flavoring Make a quart of soft custard, and season with one teaspoonful of lemon extract or two tablespoonfuls of wine. When cold, pour on the cakes, which have been arranged in a deep glass dish. Sprinkle the grated cocoanut over this, and serve. If you have not the fresh cocoanut use one cupful of the prepared. Not for those on a strict diet. But a fme dessert for parties and for persons with a sweet tooth. PHOTOPLAY’S COOK BOOK 43 Grape Nut Pudding CONSTANCE TALMADGE 3% cups boiling water 2 cups grapenuts 2 eggs % cup granulated sugar 2 tablespoons melted butter % teaspoon ciunamon teaspoon nutmeg ^ teaspoon cloves 2 cups nut meats ^ cup raisins % cup dates Pinch of salt Pour boiling water over grapenuts. Set aside to cool. Beat yolks of eggs with sugar, spices and butter. Then add nut meats, raisins and dates. Mix all with grapenuts. Lastly fold in the beaten whites of eggs to which salt has been added. Bake in moderate oven twenty-five minutes. Serve with whipped cream. A rich and tasty pudding that may be prepared from the ingredients in your kitchen cabinet. A good desseft for a winter night. Pineapple Trifle BESSIE LOVE 6 tablespoons pineapple juice 2 eggs 3 tablespoons sugar hi pint cream Assorted fruits Cook pineapple juice, sugar and eggs in double boiler until mixture thickens. Set aside to chill. Just before serving, whip cream and add. Cut fruit in small pieces — ^you may use oranges, pineapple, strawberries or any fruits and berries in season^ Chill fruit and mix with trifle. One of the best of the fruit desserts. You rmy use the juice of canned pineapples. As you see, by a choice of fruits, the dessert is practical at any season of the year. Baked Apples with Honey FAY WRAY 6 apples ^ tablespoons honey Chopped pecans Peel and core the apples and fill centers with honey. Bake for an hour in a moderate oven. Place a little water in the bottom of the pan to keep them from burning. Sprinkle with chopped nut meats. A wonderful variation of a wholesome and popular dessert. The honey gives the apples a delicious flavor. 44 PHOTOPLAY^S COOK BOOK Divinity Fudge ELINOR FAIR % cup of water 2 cups of sugar % cup of Karo corn syrup Whites of 2 eggs % cup of nut meats Cook sugar, water and com syrup together until the candy just crys- tallizes when tried in cold water. Pour slowly on the well-beaten egg whites, beating constantly. Add the nut meats and pour into buttered dish or pan. Like all camdy recipes, yon must he careful to remove from the fire at just the right moment. Once you get the trick of it, it is easy to make.