Recipes from the Stars of the Silent Era

A work in progress
Note: the links on the left indicate my new categories and organization of this site - I am gradually putting this together, so some of the pages aren't in place yet. Oct 2008

• 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.]