Evening star. [volume] (Washington, D.C.) 1854-1972, 1940-09-15
VYvYan Bonner. movie
fashion-news director,
succeeds as hostess by
serving this good food
M 3suce &<s,,e,
YYvYAN BONNER could boast =
~ if she were boastlul person -
v of movie audiences numbering

of movie audiences numbering
forty million persons week and in
GLIDING huge number of loyal fans
Yet none OF her audiences has ever
seen this very attractive young
woman on the screen. They see her
name flashed on, and listen to her
comments: but it is the toys and
doings of lovely fashion models that
are presented to their eyes.
Vyvyan is responsible for both
planning and directing the weekly
fashion feature sponsored by one OF
the big newsreel companies. Before
the present war she used to go abroad
every summer for Partisan and other
European styles. But in the last sew
eral years our own Hollywood has
become an important style center to
which Vyvyan turns.
Almost all Vyvyan's actual work of
staging and photographing, however.
is done in New York.
slightest trace in Vyvyan of the tradi-
tional hard-boiled caree woman.
Soft-voiced. quiet in manner and
domestically minded, is this expert in
fashions and motion-picture photog-
raphy, who, in her early twenties and
the days of silent pictures, was pio-
neerlng in movie fashion work, taking
her own pictures. and selling them
free-lance fashion. She fits perfectly
even at a first meeting, into the pic
ture her friends paint Of her as per-
son who loves her home. entertains
delightfully."- at small dinner parties,
cooks excellently when she wants to.
and collects recipes for the new or
unusual dishes she tastes and likes.
Though Vyvyan has many fine
recipes from foreign lands and great
chefs, nothing is more popular than
the eggplant recipe which was
handed down in her own family and
which she herself prepares to state
Of ultimate perfection. 81 made this
dish at the Woman's Exposition at
Grand Central Palace and got a
bronze medal for it," she says, land l
find it's a great dish for men. But.
really, guests in general forget their
manners over it and ask for third
helpings" Another family contribu-
ton is a mouth watering dessert
called nut mousse.
In Switzerland Vyvyan first came
across foreign dish for which she is
now famous-the Grinzinger omelette.
1T took me long time to get hold
of the recipe for that" she says. but
finally got to be friends with Toni
Clair, a Swiss woman who is also
the most wonderful cook ever met.
She knew the recipe and taught me
how to make it. She also initiated me
into that delicious connection known,
illogically, as livercheese, though
there is no cheese in it."
Then there are two small tricks
Vyvyan uses to invest food with
extra excitement and pleasure. The
first consists of turning Hollandaise
sauce into sauce moussellne. "It's
like Hollandaise sauce gone to Heav-
en-, as Vyvyan puts it, "And all you
do, when yC. r2move the Hollandaise
sauce from the heat, is to fold in
whipped cream in the proportion of
half cup of whipped cream to three
quarters of a cup of the Hollandaise."
The other thing is very simple indeed,
but very delightful in results. Instead
of using lemon in iced tea, try orange
Nyvyan says. Squeeze orange juice
INTO the tea and serve slice of orange
with each glass. 1t sounds like nothing
at all, but it is really delicious. So be
sure to tell your readers about it. I'm
certain they'll like it very much"
Csinzinser OmsIstte
eggs. separated