New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-01-05
Confessions from Stage
Folk as to What
They Eat
SACK NOT FAVORED
BY ONE FALSTAFF
Getting a Bortsch Pol
OnaiSe Down to First
Principles
BY HAYWOOD BROUN

II is something OF a shock TO learn
that Ricardo Martins fsvorite dish is
smothered sausages, and the sensitive
will shudder when Elsie Janis frankly
suggests add the onion" In fact, none
Of the stars will seem quite the same
TO you after reading Celebrated Actor
Folks Cookeries," devised by Mabel
Rowland for the benefit OF the Red
Cross and tho Actors Fund. Here and
there comes n pleasant surprise. For
instance, Charlie Chaplin expresses a
preference for apple roll. Bertha
Kalich is the one who recommends
custsrd.
Yet, on the whole, we must confess
disappointment. The charming Miss
Martha Hedmsn, Of "The Boomerang
is one and the same person as the
young lady who sends in recipe which
begins ominously Remove the skin and
bone from half dozen salt herring"
After the thing Is done you call it "sill-
salad"
"This Is one Of the dishes we like
best in Sweden" writes Miss Hedmsn.
NEARLY every household has it for a
weekend dish" Small wonder IL took
a war TO check Swedish emigration.
Then there is Tom Wise, who opens
this week in "The Merry Wives Of
Windsor" take large glass pitcher
saws Mr.. Wise, "and wander quietly to
the refrigerator, and with a Delmonico
ice pick break off a large quantity OF
small pieces Of ice; place them in the
glass pitcher, cleanse thoroughly, then
MI pitcher with common, ordinary
Croton water and consume until salts
fed. This is my favorite beverage
morning, noon and night"
These are fine words from Falstaff.
| Mr.. Wise has deceived us. When he
ordered his sack by the quart last sea-
son we thought he meant it. There
was something liquid In those fsgons
they brought him, but now we know
that the fat knight gulped eagerly be-
cause of the ice water.
One remarkable coincidence is OBJ
served in the book. William Faver-
sham and James K. Hackett both send
in directions as TO how 70 boil pota-
toes properly. As a matter Of fact,
anybody can do that. It's as easy as
playing Macbeth.
Laurette Taylor is appearing in "The
Harp of Life" six nights a week and
two matinees, and before that she was
busy in PEG O. Ny Heart" and other
plays. She has time TO burn, just tho
same. The dish she recommends is
called Bortsch Polonaise. and the in.
gradients read like the contents Of a
Christmas basket for a family ofEde-
serving poor.
You can't even begin to worry a
| Bortsch Polonaise until you have one
small duck, one pound brisket of beef,
one bouquet-garni, consisting Of fen
mel, marjoram, thyme, bay leaf. carrot
and parsley; two cloves, three fresh
cup mushrooms, two ounces butter, one
small beet root, one leek, one cabbage
heart, one onion, two quarts clarihe d
! beef broth white consomme), one
quarter pound Italian sausage. sour
cream and seasoning. And all you get
out of that is Just soup. IL seems like
| hying in the face of the kind proyi-
dence which sanctioned the invention Of
the can opener.
Theda Bara loves contrast. She will
quit the rehearsal of a vampire picture
almost any time 10 eat snails. Mar
jorie Rambeau, who has figured in ever
so many newspaper and magazine pict-
ures as a housewife, has nothing more
startling to suggest than fried bananas.
William Courtleigh, the matinee idol.
takes a chance when he begins rub
the chatting dish with piece Of garlic,
but it all SINNERS down TO nothing
more than posched eggs.
And il you must know how Lillian
Russell defes time and all that sort
Of business, it's because she eats
creamed mushrooms.