Evening Star Newspaper, August 1, 1937, Page 88

HELEN MENKEN, STAR OF THE STAGE AND THE RADIO, TELLS OF FOODS EVERYBODY LIKES ’M THE girl who has tried everything in the way of food and diets, but now I eat whatever I please. There was a time when I thought it best to eat just fruits and vegetables and bread stuffs —a more spiritual food than meat, it seemed to me then, because no animal iskilled to provide it for us. But my charming doctor husband tells me to eat whatever I want to eat. And so I enjoy everything from pork to ice cream. “I love ice cream. Sometimes I have made a meal of it before a broadcast program. In fact, I think it would be heaven in summer to have a room lined with it. There should be chocolate and coffee flavors; and fresh fruit ice creams if these are homemade; and vanilla, to eat with strawberries or glacé fruits.” So thinks Helen Menken, one of our finest actresses whom you have been hearing for the past several months in the Wednesday night radio serial known as ‘“Her Second Hus- band.” She began the broadcasts a short time after she had finished with a lengthy road tour as the star in “The Old Maid.” Miss Menken, who is intensely in- terested in radio, looks forward to a day when a greater number of fine writers will be eager to produce master- pieces created es- pecially for radio pres- iy » Color Photogrophy by Hewitt & Keene Some Heavenly Recipes I for ice creams are our offer today in addi- tion to recipes for dishes named on this page. Make them in your refrigerator and to get them send a three-cent stomp with this coupon or with a letter tc This Week Moagoazine, in care of this newspaper. THIS WEEK HEAVEN 1 SUMMER That is what Helen Menken, the famous actress, calls ice cream. “l can make a meal out of it,” she says, but names other delightful dishes by GRACE TURNER entation. Her white face burns with convic- tion as she talks about it. To her, drama is a Serious art in whatever medium it may be presented — legitimate stage, screen, or radio. fries chicken marvelously, Texan style, and makes delicious hot biscuits. “Our parties,” she goes on, “are usually informal ones and you’d be surprised at the simplicity of our party menus. For instance, Magazine Section has also come to be one of our New Year's Eve dishes. For four years now Judith Ander- son has been with us then and we’ve sat here on these couches and had our tamales with chili and coffee and lots of good talk. “One very nice party was given by Noel Coward after the opening of his play. And the main dish that time was a great big platter of corned beef hash. You see, you can make a delightful ceremony out of a chili party or a corned beef party. And it's no effort. The (Continved on next page) It cannot be judged by the amount of money spent on the production of it, in her opinion. You might spend hundreds of thousands and produce only an inferior thing. On the other hand, something both fine and popular might cost relatively very little to produce. But first of all you must have a fine script with a real and valuable message to be transmitted. There is no pretense about Helen Menken. Her interest is genuine in whatever occupies her mind at the moment. If her profession is under discussion she is genuine about that. If you ask her about food she is still genuine. As far as food is concerned, she has come to have great respect for it. Her husband’s family are food-conscious. ‘““And they have made me more food-con- scious than I have ever been before,” she says. “‘My hus- band himself loves to cook—1I think most doctors do. He we've discovered a place that makes super- lative chili. So we’ll stop in there after the play at night, or the broadcast, and bring it home. Then we and whoever has come home with us will settle down to a chili party. “Chili Raspberry Ice Cream Quick to make, and oh, so easy to eat is this recipe for one of America’s favor- ites — ice cream. 114 cups evaporated milk 1 package lemon-flavored gelatin 2 cups boiling water 14 cup sugar 2 eggs, separated 1 cup whipping cream 34 cup crushed raspberries Scald evaporated milk in top of double boiler; cooking about 5 minutes. Chill. Dissolve gelatin in boiling water in which sugar has been dissolved. Cool. Beat egg yolks and add to gelatin. Beat evaporated milk till thick and fold in. Whip cream until it begins to thicken and fold in with egg whites, beaten until stiff. Stir in raspberries. Tumn into freez- ing tray and freeze in automatic re- frigerator with temperature control set at coldest point. Stir once or twice during freezing. Approximate yield: 6 portions. HERE ARE THREE WAYS OF SERVING THREE FAVORITES AMONG AMERICAN ICE CREAMS W2 " o ot