Evening Star Newspaper, July 25, 1937, Page 80

i4 SEEN AT THE RIGHT — A FRUIT SALAD FIT FOR MEN OR ANGELS. IT SHOULD BE SERVED WITH FRUITY MAYONNAISE - SOUR-CREAM DRESSING IS GOOD = AND HERE'S A FRENCH DRESSING IT IS FRUIT-JUICE MAYONNAISE Frvit Salod Use imagination in combining fruits for a salad and serve with the right dress- ing. Result? One of summer’s most palatable dishes. 2 cups grapefruit sections 2 cups orange sections 114 cups pitted cherries 114 cups fresh raspberries 1 avocado, sliced Juice of %% lemon Lettuce French dressing Prepare fruit and chill. Slice avocado just before using and dip in lemon juice. Arrange fruits in crystal bowl on lettuce. Serve with French dressing. Approximate yield: 6 portions. Making Meals de Luxe 1 Our salad dressings and savory salad | pastries will enhance a meal.We also give recipes for other dishes mentioned here. | To get them send o three-cent stamp with ] this coupon or with a letter to This Week I Maogaiine, in care of this newspaper. THIS WEEK Magazine Section Color Photogrophy by Hewitt 8 Keene HER SALAD DAYS Every day is salad day to Betty Furness, young modern among screen stars. And she likes informal buffet supper parties, consisting of one or two hot dishes, a salad and dessert by GRACE TURNER OLLYWOOD, too, has its younger set. And among them Betty Furness stands out as a “regular’’ person, full of life, full of fun, but plentifully sup- plied with the gift of commonsense and per- spective. Being in the movies has not gone to her head. Perhaps that is partly due to the initiation she got as a photographer’s model; for hers is the face that launched a thousand advertisements, for everything from tooth- paste to limousines. At that time she was just a school girl in a private school near New York City. Her family did not interfere with her modeling, for the simple reason that they knew nothing about it until her face began to smile out at them from the pages of magazines. Winning them over to let her go into movies was a more difficult matter, especially since she was still in her "teens when the chance came. Today the twenty-one year old star lives with her mother in a Hollywood apartment. “It is not a pretentious place,” Betty says, “but it looks very pretty. We bought the furniture for a little house when I was getting seventy-five dollars a week and took it with us to the apartment. But mother is an interior decorator and can do marvellous things with a room. In our living room we have cream colored walls and dusty pink hangings. But we needed Venetian blinds because the win- dows are enormous and a terrific amount of light comes in. . “When mother said she thought yellow would be nice for the blinds, I was discon- certed. I was afraid they would look dreadful. But they turned out to be so beautiful in that room — much prettier than the plain cream colored ones that I would have chosen.” Informal parties are the best fun, in Betty's opinion. She teils of the club some of the young Hollywood people used to have: “We met every Monday night and went roller skating. The food when we got back was won- derful. It was always served buffet style and we sat on the floor to eat. Sometimes we'd have only one main dish like spaghetti. And then there’d be a vegetable salad. But the dessert was usually quite fancy and we adored it. ~ “‘One Monday night we had a pineapple chow mein, made by a wizard of a Filipino cook. Try it sometime, but be sure that the pineapple is cut in small pieces. There was ice cream with cake for dessert but before that we had a mixed green salad.” Betty Furness is extremely fond of salads, with the mixed-green variety in one of the preferred positions. Another favorite is an avocado and grapefruit mixture served with French dressing. This is a light salad and particularly satisfactory to use — California fashion — as a first course. Fruit salad can be ever so much better than it usually is, she thinks. Most people don’t use much imagination about varying the fruits they combine and developing an in- teresting repertory of dressings. Taking our cue from Betty we have photo- graphed a colorful and delicious fruit salad and three of the half-dozen interesting dress- ings for which we shall be only -too glad to send recipes to our readers. Of meats, Betty likes steak and chicken YOUNG BETTY FURNESS OF THE SCREEN IS UNSPOILED AND A "'REGULAR'' PERSON best, especially a creamy chicken casserole which she describes as ‘‘delicious.” “Cold cuts with salad make a particularly refreshing meal for summer,” she says. And we suggest hot biscuits with them to please the man of the house who has an inclination to feel that he has not been properly fed unless there is at least one hot dish. And Betty “loves’ lima beans. ‘‘I had them at Father’s apartment last night,”’ she told us on a recent visit to New York. “They are . much better here than those we get out West. At least, I think so.” There are a number of desserts that Betty likes, though she does not indulge in them very often. “I’'m too apt to put on weight,” she explains, “‘and that will not do when you are in the movies. But give me a piece of chocolate cake and a glass of milk and you’ve really given me something fine. I’'m fond of chocolate ice cream, too. And then I like our regular American desserts — bread puddings, cup custards, and brown Betties. I inherited a taste for them, was brought up on them, and enjoy them.”