Dry Skin Tips from Madame Sylvia

Madame Sylvia's Dry Skin and Face Tips

1. Remove all foreign matter very thoroughly from the surface of the skin.
2. Take a piece of absorbent cotton and apply a mild face wash to the skin, instead of soap and water
3. Wipe away the face wash with a soft cloth
4. Follow steps 1 - 3 with a feeding cream (I imagine this must be cold cream).  Pat the cream gently all over the face - do not rub it in!  Pat the cream on your face until you feel the tingle of blood rising to the surface
5. Leave the cream on for at least one half hour.  

My personal favorite insight from Madame Sylvia:  "If you have a husband or better reason for wanting to be presentable at a late hour, remove as much cream as you wish."

1. In the morning, take your face wash, lave the face thoroughly and dry with a soft towel.
2. You should have a good astringent lotion.  Pat it gently and use it as your powder base.

*Those with dry skin should have a weekly facial massage to stimulate the skin glands.

Madame Sylvia Loves Cold Baths

It's Cold Baths Only for Madame Sylvia

Don't take a hot bath - "It is a cold bath that is resting."

Only take baths in cold or lukewarm water

Cold baths are therapeutic and combat insomnia

Cold baths are an astringent and tighten your skin

After your bath, take a rough towel or glove and rub yourself vigorously for 10 minutes

[Source: Hollywood Undressed; Page 227]

Digestive Disorder Diet Courtesy of Madame Sylvia

Madame Sylvia's Digestive Disorder Diet

(from Hollywood Undressed circa 1930s)

A Mid-day Dinner

Vegetable Broth

Cold Boiled Ham

Noodles boiled 10 to 20 minutes (follow instructions on packet) and serve with a pat of butter

Stewed fruit

Supper

Clabber and hot or cold boiled potatoes (lots of clabber and little potato)

Stewed fruit

Clabber is a curdled milk food, kind of like yogurt, brought to the American south from Scottish immigrants. It is eaten at breakfast with maple syrup, nutmeg, brown sugar, cinnamon, fruit, black pepper, or cream. It can be used in recipes to replace yogurt or buttermilk.

Unpasteurized Clabber Recipe (from The Nourishing Cook)

"Start with farm fresh raw milk (unpasteurized), a week or two old. Leave your milk on the counter in a jar (sealed) for 2-3 days in a warm spot until solids appear. Shake it to see if it’s turned thick. It should not yet be separated. If the milk is still mostly white when shaken, and has turned thick, it is done clabbering. Store your clabbered milk in the refrigerator. If you leave the milk on the counter longer, it will separate turn into curds and whey. If this happens, drain off they whey and cream cheese and use in your favorite recipes."

Pasteurized Clabber Recipe (from Wegottaeat)

INGREDIENTS

1 part active, cultured buttermilk

7 part warmed whole milk

SPECIAL EQUIPMENT

non-reactive container (ceramic, glass or stainless steel)

DIRECTIONS

1. combine buttermilk and milk in a container and allow the mixture to ferment at room temperature until it thickens and sours, at least overnight and possibly up to 36 hours. refrigerate to stop fermentation once it has reached desired texture and piquancy,

NOTES:

note that this is not the same as just adding an acid to pasteurized milk, which will also curdle milk proteins but will not be as smooth or as thick. using buttermilk re-introduces the culture back into the pasteurized milk which allows it to curdle to a thicker consistency.

sourness comes from the lactid acid produced by the bacteria which also causes the milk-solid proteins, caseins, to curdle. the acids kill harmful bacteria and also break down the proteins making it easier for the body to digest. beneficial for those who are lactose-intolerant.

supermarket milk has been heated and held briefly at the elevated temperature (pasteurized) to destroy the bacterias as well as the enzymes which help the digestion of the milk proteins. without the bacteria, the fermentation process necessary to make clabbered milk cannot occur, therefore the need to introduce a live culture.

Madame Sylvia's Diet Rule

Madame Sylvia's Diet Rules [Source: Hollywood Undressed, 1930s]:

Eggs
"Dangerous on account of American distribution methods which provide the public with stale eggs. To be used only when they are certified to be not more than 24 hours old. Soft boiled, poached or incorporated in custards."


A - Living in the city, I would have no idea how old my eggs were. Definitely sure they are older than 24 hours.

Fruit

"With the exception of certain berries which disagree with particular constitutions, all are excellent. However, when there is reason to suspect disorders of the digestive tract, they should be stewed, through no longer than it takes the sugared water to come to a boil."

A - I adore fruit. As a child I was not a fan, but now that I'm older, they are a definite treat. When you don't have much money, like myself, they are one of the few luxuries and are rationed. I only can have a bit with dinner. Fresh berries are my favorite and that box has to last several days. A close second is apples from the orchard. I can't wait for apple season!

Condiments and Sauces

"Always to be suspected, salt fattens. Peppers, mustard, etc. are indigestible. Any sauce which has been fried is vile. Prefer mineral and neutral vegetable oils to olive oil. For vinegar substitute lemon juice. Avoid cocktail sauces with the exception of the plain and pure juices which are erroneously called cocktails."

A - I personally can't stand condiments. I'm a no sauce girl - the drier the better! It's no for me on mustard, mayo, cocktail sauces, salad dressings, white sauces, most sauces, etc. Basically the only sauces I like are ketchup and barbecue sauce. I couldn't do without salt. Total salt addict. I definitely would need cooking oil. Couldn't do without that. I haven't tried cooking with mineral oil. Apparently you can use it and it has no calories, but I guess it's a really good laxative, so I'll stick to my vegetable and olive oil.

Sea Foods

"With the exception of "lean" fish, they are generally to be avoided - especially the crustaceans."

A - Not a huge fan of seafood. Out of the seafood family, I only eat fish like sunnies, walleye, and halibut. No shrimp, crab or lobster (not that I could afford it!_.

Noodles

"Despite their starch content, they are non-fattening when eaten plain-boiled with melted butter. Helpful in all conditions involving irritation of the digestive tract."

A - Couldn't make it without noodles. Pasta is life giving, cheap, filling, and I have it at least a few times a week. I do eat it with only butter; or with just a bit of olive oil; or just a spoonful of spaghetti sauce. I'm talking about probably only a tablespoonful.

Up next - Sylvia's digestive disorder diets

Sylvia's Diet Lore 2 - Vegetables and Butter

More Diet Lore According to Madame Sylvia

Vegetables

• Should be boiled or steamed in only as much water as will prevent burning and should be cooked no longer then is necessary to make them palatable.
• The better parts of vegetables being absorbed in the cooking waters, preserve all these for making the pure vegetable broths and soups you should habitually eat.

Butter

• Harmless in small quantities if never cooked. Therefore, butter should always be added to hot dishes with which it is served; yet before they go to the table.
• Sweet butter is best and can always be obtained in Jewish store.

Sylvia's Diet Lore 1 - Meat and Fish

Thought I'd return to a popular topic from a few years ago, Madame Sylvia of Hollywood and her tips. So here is day 1 of Sylvia's Diet Lore: Meat

• Pay no attention to meatless diet fads
• Broil or roast the leaner meats in such a way as to eliminate the fats, first by cutting away the visible excess fat before cooking and, second, by taking the measures I have described for eliminating contact between meat and their drippings.
• Do not boil meats. However you may eat cold-boiled ham as often as you wish.

Fish

• Incontiadistinction to meats, fish should be boiled. Only the lean varieties should be used. No idea what this means. I assume it refers to indigestion or kidney problems or something like that. I couldn't even find a definition for it.

Sylvia Sundays: For Grey Complexions Check Your Liver

Madame Sylvia's quote of the week:


"Oh, my complexion is so grey and so muddy!" - you've heard that, too. "I've been using all of Elizabeth Rosenberg's preparations. They should be good. Lord knows they're expensive enough, but they haven't helped me at all. I think maybe I'll try Dotty Woofenpoof's cream." I'd like to ask this gal, "Baby, how about your liver? All clogged up with this and that, no doubt."


(Pull Yourself Together, Baby!, Page 4)

Constance Bennett gets a yummy diet

Madame Sylvia suggested this diet for Constance Bennett to fatten her up:

Breakfast

Glass of Orange Juice

Dish of hominy mixed with one over-ripe sliced banana with cream and sugar

Glass of certified milk (half milk/half cream)

Luncheon

Half avocado (alligator pear) on lettuce with mayonnaise (made in your own kitchen)

3 heaping Tablespoons of turnips en puree

3 heaping Tablespoons of fresh green peas

2 slices of whole wheat toast with plenty of fresh butter

1 dish stewed fruit

1 glass certified milk

Dinner

1 cup creamed fresh tomato soup

Mixed grill of lamp chops, kidneys, two strips of crisp bacon

Beets in fresh melted butter (make by the heat of the served dish)

Mashed potatoes

Cup of custard, vanilla sauce (the egg for the custard to be less than one day old)

Black Coffee

Recipes

Stewed Fruit
1. Cook the fruit whole, except those that must be peeled and cored
2. Cover with cold sugared water
3. Bring to a boil. Then take off the fire immediately and cool

Constance Bennett's diet sounds yummy! No wonder I like it, it's supposed to be fattening.

What should Gorgeous Gloria Swanson Eat?

Madame Sylvia recommended this diet for Gloria Swanson in Hollywood Undressed. Madame Sylvia described it as a "typical meal for nourishing the Nerves, while causing no increase in weight" (Hollywood Undressed, Page 195). As someone who has a case of "the nerves", I was curious about it.

Breakfast/Luncheon
Half Grapefruit
Small dish of Fresh Figs
3 slices of Calf's Liver
2 slices of Crisp Rye Bread with Thin Butter
1 dish of Fresh Raspberries
Plain cup of Tea with 1 Lump Sugar

Only one meal for our poor Gloria in the first half of the day. I definitely could not do it! I could eat everything - except the calf's liver. What is it with liver in the 20s diet? And at least Gloria gets a little butter!

Dinner
Broth
Roast Pheasant or Chicken; or Boiled Fish
2 Tablespoons Mashed Turnips
2 Tablespoons of String Beans
Can substitute 2 Scoops of Noodles with Melted Butter for Turnips or String Beans
Pickled Beets
Sherbet
Black Coffee

I've never had Pheasant, so I can't comment on that (I've heard it's fantastic). I would definitely be willing to eat Gloria's dinner - minus the pickled beets. My mom adores Pickled Beets on Toast and have trauma about being asked to eat it as a child. Can't bring myself to eat it. And she even gets a little dessert - how cool is that?

Recipes

CALF"S LIVER WITH BACON
Ingredients
2 pounds calf's liver, cut into 6 pieces
1 cup whole milk
8 bacon slices, cut into 1/2-inch pieces
3 tablespoons unsalted butter
2 large onions, thinly sliced
3/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 cup dry sherry
1 tablespoon beef broth

Directions
1. In a large glass baking dish, add liver and milk and let soak for 20 minutes.
2. In a large skillet over medium heat, add bacon and butter and cook until fat has rendered, about 6 minutes. Transfer bacon to paper towels to drain and reserve 3 tablespoons fat in skillet. Reserve remaining fat.
3. Cook onions with salt and pepper, to taste, in bacon fat in skillet over moderate heat for 10 minutes or until caramelized. Transfer onions to a bowl and add bacon. Set aside.
4. Pat liver dry and discard milk. In a large zip-top bag, add flour, Essence, salt and pepper. Working in batches, add liver and shake to coat. Set aside on baking sheet until ready to cook.
5. Add 2 tablespoons reserved bacon fat to skillet over high heat and add liver; cook for 2 to 3 minutes on each side. Turn liver over, remove pan from heat, add sherry and beef broth, return pan to heat and shake and flambe. Cook on second side for about 2 minutes or until cooked through. Serve liver with pan sauce, topped with onions and bacon.

ROAST PHEASANT WITH WHISKY CUMBERLAND SAUCE
Ingredients
1/4 cup Scotch whisky
2 oranges, cut into 1/8ths
4 sprigs fresh thyme
2 (2 to 2 1/2-pound) pheasants
Salt
Freshly ground black pepper
6 slices bacon, halved

Whisky-Cumberland Sauce:
1 cup Scotch whisky
1/2 cup fresh orange juice
2 tablespoons grated orange zest
1 cup red currant jelly
1/4 teaspoon salt
Pinch cayenne

Directions
1. For the pheasant: Preheat oven to 375 degrees F.
2. In a bowl, toss the oranges with 3 tablespoons of the whisky. Rub the pheasants with the remaining 1 tablespoon of whisky and lightly season with salt and pepper. Stuff each pheasant with the oranges and 1 sprig of fresh thyme, and close the cavities with skewers. Wrap the breast of each pheasant with the bacon and set in a roasting pan. Roast the pheasants until an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F., about 45 minutes. Remove from the oven and let stand 10 minutes.
3. For the Whisky Cumberland Sauce: In a medium saucepan, combine the whisky, orange juice, and orange zest, and bring to a boil. Lower the heat and simmer, stirring occasionally, until reduced by 50 percent in volume to about 3/4 cup. Add the currant jelly, salt, and cayenne, and stir well.
4. Cook until thickened, about 2 to 3 minutes. Remove from the heat and pour into a decorative bowl. Cool slightly before serving.
5. Remove the bacon from the pheasant breasts, if desired, and cut each bird in half. Discard the oranges and thyme in the cavity. Serve hot with Whisky-Cumberland Sauce and wild rice.


PICKLED BEETS
Ingredients
2 pounds whole beets
1 cup water
Salt
3 cups apple cider
1 quart size preserving jar

Directions
Preheat the oven to 375 degrees F. Place the beets in a small roasting pan. Add the water to the pan and cover tightly with aluminum foil. Place in the oven and cook until the beets are fork tender, about 1 hour. Remove from the oven and cool for 15 minutes, reserving the liquid. Remove the skins from the beets and slice 1/4 inch thick. Season the beets with salt. In a saucepan, heat the reserved beet juice and vinegar, over medium heat. Sterilize 1 quart-size preserving jar in boiling water and keep hot. Soak the lids in the boiling water and keep hot. Pack the jar tightly with the beets. Pour hot liquid over the beets, adding enough of the liquid to come within 1/2-inch of the top. With a clean, damp towel, wipe the rim and fit with a hot lid. Tightly screw on the metal ring and process in a hot-water bath for 15 minutes. Using tongs, remove the jar, place on a towel and let cool. Test seal. Tighten the ring. Store in a cool dry place. Let age for 2 weeks.


MASHED TURNIPS
Water
2 1/2 lbs. turnips, peeled and diced
1/4 c. butter
2 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. pepper
Parsley for garnish

Directions
Heat turnips to boiling in water. Reduce heat to low; cover and simmer 15 minutes or until tender. Remove from heat and drain. Mash; add butter, salt, sugar, pepper. Stir until well mixed. Serve garnished with parsley.

BOILED FISH
Double fillet Northern so there are NO bones. Cut into bite size pieces. In large kettle 2/3 cup full of water and add 1/2 cup salt, bay leaf, minced garlic and minced onion. Drop fish into boiling water. When fish floats to top its done. Dip in melted butter to taste.

Up next: How to bulk up Constance Bennett

Sylvia's diet for Ina Claire

Madame Sylvia created this diet for Ina Claire. She referred to it as a diet for those that are overweight and anemic. I have to say, I could hardly eat any of this diet. Not sure what Ina Claire did to Sylvia, but the thought of eating most of this stuff makes me ill. Yuck! I could probably eat only the breakfast and the veggies. The liver extract sounds particularly unappealing to me.

Breakfast
Small glass of Grapefruit Juice
2 Tablespoons of one of the Baked Patent Cereals with a Glass of Skimmed Milk
Tea with 1 Lump Sugar

Luncheon
Salad of Cottage Cheese with Shredded Pineapple - No Dressing
Cup of Broth with Liver Extract (hot or jellied)
2 Tablespoons of Carrots
2 Tablespoons Spinach
1 Tablespoon Peas
Apple Mold

Dinner
Celery
Sweetbreads with Truffles (The thymus gland or pancreas of a young animal, especially a calf or lamb, used for food)
3 heaping spoonfuls of String Beans
2 heaping spoonfuls of Summer Squash
Tomato Jelly with Diet Dressing
Stewed Fruit
Black Coffee

The Recipes

BAKED CEREAL
1/2 cup whole wheat
1/2 cup pearl barley
1/2 cup oat groats
1/2 cup millet
3/4 teaspoon salt
4-1/2 cups water

Directions
Combine all ingredients in a 2 quart casserole. Cover with a glass lid or aluminum foil. Bake overnight at 150 degrees to 200 degrees. Serve with honey and milk. Refrigerate unused portion in an airtight container.


Liver Extract
1. Chop up a cow's liver, cover with cold water, bringing to a boil and simmer for 3 to 4 hours
2. The brew obtained from the liver is combined, half and half, with the broth of vegetables of meat, and is the element of the diet which is the most effective counter-agent against anemia


Apple Mold
Ingredients:
1-1/2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Lemon Flavor Gelatin
2 cups cold apple juice
1 small green apple, chopped
1 small red apple, chopped

Directions:
1. Stir boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold juice. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).
2. When thickened, stir in apples.
3. Pour into 6-cup mold sprayed with cooking spray.
4. Refrigerate 4 hours or until firm. Unmold onto serving plate. Garnish as desired.
5. Store leftover gelatin in refrigerator.


Tomato Jelly
1 3/4 cups canned tomato juice
1/2 cup strained fresh lemon juice
2 teaspoons Tabasco sauce
4 cups sugar
1 pouch (3 oz.) liquid fruit pectin

Directions
1. Combine all ingredients except pectin.
2. Stir over high heat until mixture reaches a full boil. Stir in pectin and bring again to a full boil for 1 minute, stirring constantly.
3. Remove from heat. Stir and skim for about 3 minutes.
4. Pour into sterile jars, leaving 1/8" headspace. Wipe jar rims, adjust lids and rings. Water bath 5 minutes.

This jelly is equally good served with meats or spread on hot bread.


French Dressing (According to Madame Sylvia - Not French Dressing as we know it today)
Olive Oil
Vinegar
Salt and Pepper


Diet Dressing
Mineral Oil
Lemon Juice
Salt and Pepper

Up next - Gloria Swanson's Diet for "The Nerves"

Lawrence Tibbett has 2 Diets

One of my favorite opera stars, Lawrence Tibbett, was prescribed a diet from our dear Madame Sylvia, Masseuse to the Stars and author of Hollywood Undressed. She prescribed 2 diets. One was for when performing, and one for when he wasn't. With both diets, Lawrence was supposed to drink "part of a glass of grapefruit juice 1/2 hour before breakfast" (Hollywood Undressed, Page 189). Not sure what this was supposed to do, but with Madame, there is a reason somewhere.

Let's start with the At Play Diet:

1960s Pabst Beer ad with Mr and Mrs Lawrence Tibbett

Breakfast

All Fruit Breakfast (Fresh Figs or any other In Season Fruit)

1 glass Warm Milk

Mr and Mrs Tibbett in a 1903 Electric Car from a friend's car collection

Luncheon

Avocado Salad

Whole Wheat Toast

My favorite Tibbett photo, from 1946 in Palm Beach Florida

See, even Opera Stars can Play :)

Dinner

Avocado Cocktail with Thousand Island Dressing (I assume this is some kind of salad)

Plain Tomato Soup with Celery - No Crackers

Rare Roast Beef

Potatoes, Mashed with Cream and Butter

Corn on the Cob

Toast - no Coffee

Combination Salad - Tomatoes, Water Cress, Romaine, Celery, Onion, Cucumber, Raw Carrots, Raw Cabbage, and Mayonnaise

Blackberry or Peach Cobbler

And when performing, this is what Madame Sylvia ordered:

Performing on Your Hit Parade in the 1930s

Breakfast

2 Poached Eggs

Thin, Buttered Whole Wheat Toast

Crisp Bacon

Warm Milk

Laurel and Hardy and Lawrence Tibbett from the lost film, Rogue Song (1930). For a surviving clip, see clip below.

Luncheon

NONE - Way harsh Madame Sylvia! Why won't poor Sylvia let our boy eat?

Funny cartoon of Lawrence by the famous Disney animator who created characters the shorts for Tortoise and the Hare and Who Killed Cock Robin

Dinner
*Eat 5 hours before a performance. - Again, pretty harsh Sylvia. Poor Lawrence will fade away!

Puree of Spinach
Fresh Peas
2 Lamb Chops
Head of Lettuce with dressing of Italian (Olive Oil, Lemon, and Salt)
Thin Whole Wheat Toast
1 Glass of Milk

I'll be honest here, I don't think I could handle these diets. I like lunch too much - and then at night there is a ton of food. You'd probably need it after being starved all day!

Did you guess the answer to the previous Lawrence Tibbett question? The question was what has Lawrence accomplished that only 5 other actors have before?

The answer - Been nominated for a Best Actor Academy Award for their first role

Up next, what does Madame Sylvia suggest for Ina Claire's Diet?

Mary Duncan's Diet

Madame Sylvia created a diet for Mary Duncan she described as "A diet for adolescents inclined to plumpness" (Hollywood Undressed, Page 186).

Breakfast

1/2 Grapefruit

2 slices of crisp rye toast with thin butter

1 cup coffee, clear

Luncheon

1/2 Cantaloupe

1 broiled lamb chop

4 heaping Tablespoonfuls of Cauliflower

2 heaping Tablespoonfuls of Summer Squash

2 Leaves of Lettuce

3 slices of Tomato, diet dressing

1/2 slice whole wheat toast, no butter

1 cup coffee, clear

Dinner

1 Tomato Juice Cocktail

Russian Salad, Diet Dressing

1 slice of Roast Beef or 2 slices of Roast Lamb with "lean" gravy

3 heaping Tablespoons of Spinach

2 heaping Tablespoons of Brussel Sprouts

1/2 slice of Whole Wheat Toast

1 small dish of Strawberries

1 glass of Skimmed Milk

Demitasse Coffee

I think Madame Sylvia's diet for Mary Duncan sounds pretty decent. Some of the quantities seem strange like only 2 leaves of lettuce with lunch, but there must be some reason for it.

For a good post on Mary Duncan, check it out from one of my fav sites, Allure:

http://operator_99.blogspot.com/2007/01/mary-duncan.html

Next up - Why does Lawrence Tibbett need 2 diets?

Mae Murray's Weight Loss DIet

Madame Sylvia created quite a different diet for star Mae Murray. Mae wanted to stay slim, so her diet reflects that.

Breakfast

1 small glass of grapefruit juice

1 slice of whole wheat toast

1 glass of skimmed milk

1 cup coffee, clear

Luncheon

1 cup of broth

1 slice of broiled calf's liver

3 heaping Tablespoons of spinach

1 small baked potato

1 cup of custard with 1 spoonful of fruit juice

1 cup of tea, clear

Dinner

1 fruit cocktail

1 cup vegetable soup

1 small broiled steak

3 heaping Tablespoons carrots

3 heaping Tablespoons fresh peas

1 small dish fresh berries

1 glass of skimmed milk

1 demitasse of coffee

As a whole, it's more than I usually eat. Not sure how it is diet food, but it sounds good. Minus the liver at lunch. My grandma loves liver, but just the thought is not appetizing to me at all.

Up next - What should Mary Duncan eat?

Marie Dressler's "As Is" Diet

Marie Dressler, as we all know, was known for having a bit of heft to her. As an older actress, she saw her fat as her ticket to fame. But she did not want to be unhealthy either. To create a perfect balance, our Madame Sylvia prescribed her a diet that would protect Marie's "best asset".

Breakfast
1 small glass orange juice
2 thing slices of crisp bacon
1 soft boiled egg
1 cup of coffee with 1 lump sugar, little cream



Luncheon
1 cup consomme
1 mixed fruit salad, no dressing
1 broiled lamb chop
2 heaping Tablespoons fresh peas
3 heaping Tablespoons carrots
1 small glass of fruit jello
1 cup tea with lemon



Dinner
1 cup of broth
1 seafood cocktail
2 thin slices roast beef
20 stalks thin green asparagus
Fresh fruit (no bananas)
Demitasse coffee



Madame Sylvia gave Marie a very decent sounding diet. I could eat everything, not necessarily the quantity asked, but everything looks pretty good.

For some cool color photos of Marie, check out one of my favorite sites, Claroscureaux: http://claroscureaux.blogspot.com/2009/11/divine-lady.html

Up next - What should Mae Murray eat?