Roanoke Rapids daily herald., 1948-10-15
Lunch in Hollywood
Menu From q Fuvorite Restaurant
By IDA BAILEY ALLEN


By IDA BAILEY ALLEN
ON a recent trip to Hollywood,
the Chef and l were invited to Wis
it a large movie company. We were
fascinated by the huge studios, the
street-scene set-ups, the glamorous
stars and hosts of supernumeraries.
"They are very beautiful" said the
Chef as group Of young lovelies
scurried by on their way to the set.
an their makeup they're all
beautiful" l answered. "But come.
Chef, turn around. We have to go in
the opposite direction to the Green
Room, where we've been invited to
luncheon. You'll probably see some
of them there"
The "Green Room Restaurant"
turned out to be restfully decorated
in blue. Blue rubber-tiled floor,
walls painted light blue. blonde
woodwork and blue leather uphol-
stored chairs. The room was bub-
bling with chatter and laughter.
"Can you spare a few looks to
gaze at the menu?" asked the Chef.
Then perhaps you'll find out what
makes them so beautiful"
Simple Menu
"At first glance I do not find the
secret" commented the Chef. "This
is very simple menu. Very good
sandwiches, interesting salads and
cold meats. steaks and chops with
vegetables. And see these specialties
of the day. Roast lamb with string
beans, sea food patty, grilled veal
steak, roast loin of pork, Irish stew
and omelet with chicken livers.
Among the desserts are fruit-gel
and sherbets. Look, Madame! See
what many of them are eating.
They are eating like real people!
How do they manage to keep their
figures?"
"They have really learned how to
balance their meals to keep their
weight even. This is what is known
as maintenance diet, which al
lows maximum amounts of protein;
limited quantities of bread, pota-
toes, desserts, sugar and fats;
plenty of cooked vegetables and raw
salads; low calorie desserts; and all
the fresh fruit they want"
Anyone Can Do 1t
"This is not complicated, It is
so simple anyone can do it, Madame.
Is this what they call the Hollywood
diet?"
"Oh, no, that's already been for
gotten. Actually the problem of
some Of these screen stars is to add
a few pounds. for curves have come
into fashion"
"These artists realize that their
livelihood depends on good health
and good looks" l explained. "They
have learned that this depends to
large extent on carefully selected,
simple foods. So they eat three bal
anced meals day and avoid snacks
and in-between sweets and drinks.
They have learned to say mo- to al
Turing. rich, fancy foods. And their
reward is self evident"
ToMoRRow's DINNER
Green Room Salad Bowl
Irish Lamb Stew Crouton
Dumplings
Pineapple-Banana Sherbet
Coffee or Tea Milk (Children)
All Measurements ore Level
Recipes Serve -Four
Green Room Salad Bowl
This should be arranged individ-
ually. Nearly fill the bowls with |
crisp mixed salad greens broken in |
bite-sized pieces. Top with 2 thin
half-moons cut from pared ripe avo-
cado. Heap with grated sharp ched-
iar cheese. Surround with a few
small pieces of sliced tomato and
red skinned apple, arranged alter
nately. Pass tomato French dress
ing.
Irish Lamb Stew
with Crouton Dumplings
Remove as much fat and bone as
possible from 2 lbs. stewing lamb,
'r use breast of lamb shanks. Cut
.he meat in inch cubes. Add IL OTIS.
polling water. / u tsp. salt and a
tsp: pepper, Bring to boiling point,
and simmer u hrs. Then add X
:. scraped carrots cut in inch
lengths. 4 quartered, peeled me-
iium-sized onions. and 4 peeled
white potatoes sliced thick. Cover
and simmer until tender, about 80
MN. longer. Then stir in 8 tbsp.
iour blended with 8 tbsp. cold water
or tomato juice, and l tsp. Worces-
sauce; simmer Q min.