Stars With Scripts - Elizabeth Taylor

Weird Wednesday - Mousetrap Nail Guards

[Source: Popular Science; April 1940]

I'm not sure why Popular Science was highlighting this, nor why this was invented. It looks like little mousetraps on your fingers. Why must every strange invention look painful? I think I'd take my chances with my nail polish smearing.

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.

Least Favorite Actresses Part 1

Since I've done a best actresses list, I thought I'd do a least favorite actresses list. I did not take personal life into account, this is simply based on their on screen appearances. I know many people's favorites are on this list, but these actresses just rub me the wrong way.

Jean Arthur

Can't stand the voice!

Tallulah Bankhead

Leslie Caron

Arlene Dahl

Jane Fonda

Greta Garbo

Too cold

Audrey Hepburn

Katherine Hepburn

Weird Wednesday - Snazzy Sun Protection

[Source: Popular Science February 1933]

I have to say I hate getting my nose sunburned, but I can't imagine that I would wear this beauties. I'll stick with good old sunscreen. It's not a beauty thing, but I can't imagine being able to see out of this things.

My Favorite Actresses - Part 2

My Favorite Actresses - Part 2

Paulette Goddard

Myrna Loy

Agnes Moorehead

Jean Peters

Jane Powell

Ginger Rogers

Jane Russell

Norma Shearer

Ann Sheridan

Ann Sothern

Esther Williams

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

Favorite Actresses - Part 1

Here is a partial list of my favorite actresses, not necessarily the best, but I enjoy nearly every film they are in and know that if they are in the cast, I'm going to love it.

Eve Arden

Ann Blyth

Jeanne Crain

Joan Crawford

Yvonne DeCarlo

Alice Faye

Joan Fontaine

Betty Grable

Jean Harlow

Rita Hayworth

Weird Wednesday: Vibrating Curling Iron

Popular Science, 1940



Looks complicated, but I wonder if it really worked? Can't say I'd be at ease in that situation. And how much vibration are we talking about? Was it jarring, or more like an electric toothbrush? I have to say the woman testing out this vibrating curling iron does not look like she is comfortable.

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.