Recipes from the Stars of the Silent Era / 1930s

Recipes and cooking ideas from early film era movie stars / actors and actresses

• Mary Pickford presents her recipe for
  * Gnocckis a la Romaine * (Gnocchis a la Romaine)
  Mary says: "The name of this recipe will probably sound odd to many people, but to those who know anything of Canada will recognize it, for it is well known."

  Combine one quart of milk with one-fourth pound of butter, melted, one nutmeg (ground) and salt and pepper. Let come to a boil, add six ounces of Cream of Wheat, and cook in a double boiler for an hour. Add two egg yolks and one-half pound of Swiss cheese (grated). Put in a flat pan, about one inch deep, and cool. Cut in round shapes and put in a buttered baking pan or dish. Cover with grated Swiss cheese and bake for fifteen minutes. Serve very hot.

  1 qt. milk

  1/4 lb. butter

  1 nutmeg (ground)

  salt and pepper

  6 oz. Cream of Wheat

  2 egg yolks

  1/2 lb. Swiss cheese (grated)

  ***

  [SilentMovieCrazy NOTE: I cook a lot and my quick take on this, not having tried out the recipe yet: I think adding the cheese in with the egg yolks is a mistake, and you're meant to put all the Swiss cheese on the top just in the last step. I don't know how I like the sound of all that Cream of Wheat in this - ugh.]

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• Warren William presents his recipe for
  * Stuffed Pork Chops *
  Warren says: "This is a most appetizing dish, and served with the recipe that follows it, makes a grand dinner. Complete the meal with a green salad, an ice, and coffee."

  Wipe six thick (one inch or inch and a half) loin pork chops, and slit a pocket the entire length of the fat side of each chop. Avoid cutting too near the ends, which will spoil the pocket. Stuff each pocket as full as possible with the dressing. Skewer each chop with two toothpicks. Arrange in a shallow baking pan, and sprinkle with salt and pepper. Tuck left-over dressing around chops. Pour in enough water barely to cover the bottom of the pan. Bake an hour or longer, depending on the thickness of the chops, at 325 to 350 degrees. Baste the meat occasionally.

  For the dressing, mix together:
  

  1 1/2 cups soft bread crumbs

  1/2 cup chopped tart apples

  2 Tablespoons green pepper

  1 Tablespoon chopped onion

  2 Tablespoons melted butter

  salt and pepper

  ***

• Warren William's accompaniment recipe for above:
  * Baked Onions with Rice *
  

  Peel six or eight onions and par-boil until almost tender, changing the water once. To one cup well seasoned medium thick cream sauce, add three-fourths cup grated American cheese. Bring to the boiling point over a low heat, stirring constantly. Place in a buttered casserole alternate layers of cooked rice, and the onions, broken apart. Cover with the cheese sauce and bake in a moderate oven for about twenty minutes.

  6 or 8 onions

  1 cup white sauce

  3/4 cup grated American cheese

  2 cups rice

  ***