When Tyrone Power, son of an actor equally famous in his day, leaped into the star class practically overnight with his fine portrayal of Jonathan Blake, in "Lloyd's of London," he provided this Cinema city of ours with a success story entirely of its liking.

Here indeed is a man-about-town; a gay, debonair young blade as much at home on the stage as on the screen, on Broadway as on Hollywood Boulevard. And one who, in the company of first one lovely lady and then another, is constantly being seen here, there and everywhere, though most frequently Sonja Henie has been the fair companion and the Brown Derby the favored place.

It was in the vine Street Brown Derby, in fact, that I finally caught up with young Mr. Power. On that particular day he happened to be eating along, so, since I was not interrupting some absorbing tete-a-tete, Tyrone seemed quite willing to be interviewed over his coffee and Ice Box Cake. But he did look a triffle surprised, when I informed him that my inquiries would not concern themselves with his newest starring role in "Love Is News" or even with his supposes current romantic attachment. I merely wanted to know all about his "eating habits" so that I, in turn, could tell you about them and, if possible, offer you recipes for his favorite dishes.

"My eating habits, as you call them," he replied with considerable amusement, "are entirely gregarious."

"As four-syllable word signifying just what?" I countered quickly, fearful that with this rather terse answer our conversation on foods would just up and die on the spot.

"Meaning that I like to eat in restaurants in the company of one or two congenial people I know and like and surrounded by countless others, most of whom I wouldn't know from Adam," replied Tyrone with a friendly grin.

Ah, but they'd know you, Mr. Power, I thought, looking about me and noticing how many people there were in this popular rendezvous, who cast frequent and interested glances in the direction of our table. A sure indication of Tyrone's popularity. For, in Hollywood, there are other signs of success besides having your name in electric lights; and being recognized in the brown Derby in one of them.

In this ever-popular eating place the great and the near-great congregate in such numbers that a casual out-of-town visitor is likely to fail to recognize many of the celebrities present. But few would "miss" Tyrone. this is partly because of his height (he is well over six feet, you know [sic]) and partly because of his youthful good looks (he's almost boyish in appearance).

I, for one, was so taken with Tyrone that I asked him if he wouldn't let me have some of his newest photographs to send out to the readers of this department, along with the recipes for his favorite foods. to my great delight, he thought it was a grand idea and promised me a limited supply of pictures which I, therefore, am able to offer you as a sort of "prize for promptness." So, the first two or three thousand sending in their coupons, this month, for the regular free recipe leaflet, also will receive handsome postcard size prints of Tyrone Power's smiling countenance. these are as attractive as can be and suitable for framing.

Offhand, two or three thousand, may sound like a goodly number with plenty to go around. but don't let that lull you into a state of false security and consequent procrastination, for I warn you, it's "first come, first served." These prints will go like the proverbial hot cakes, so send in your coupon promptly this month, it never before.

Of course, even if you are too late to get one of the pictures, you'll still receive get one of the pictures, you'll still receive your copy of the Tyrone Power recipe leaflet. I think you'll admit that this in itself is quite a worthwhile offer when I tell you that, in this months' leaflet, you'll find recipes for several unusual dishes--as prepared for Tyrone and other stars of the screen by the accomplished chefs of Hollywood's Brown Derby.

but let's get back to Mr. Power whom we left, rather unceremoniously, at a corner table of that very restaurant, for I want to explain how I happened to choose the particular recipes that I'm offering you here. You'll find two of them, by the way, at the end of this article. the amusing coupon-in-the-hat will bring you the others, as you've doubtless guessed.

"I seldom eat at home," Tyrone continued. "Both my mother and I love to gad and though we have a cook in our Beverly Hills home, we prefer to lunch and dine out. Yes, separately or together, we're constantly on the go. So if you really wan tot get recipes for my favorite foods--strange as that request sounds to me!--I'd advise you to go into the kitchen right here and now to find out how they make this Ice box Cake, for instance. Or the Vegetable Meat Balls that I generally order for lunch, or the Creamed Chicken that I 'go for' as a midnight snack. And don't forget their black Bottom Pie which is even better than this cake I ordered today--and that's saying a lot. as for the Rice Pudding they have on the menu here every day, all I can say is, try it. It's great. Oh, yes, and don't forget the Chef's Cake. It's really a cheese cake and is swell with coffee. Ask their chef for all these recipes and I'm sure they'll make more of a hit with Modern Screen readers than anything we might serve at home."

Needless to say, I acted upon Tyrone's suggestion that very afternoon. Not without some trepidation, however, for chefs seldom welcome anyone asking questions about the tricks of their trade. but the sincerity of Tyrone's admiration for Brown Derby fare in general and for these special treats in particular, acted as an open sesame which enabled me to choose the things I wanted to have from the rich, mysterious treasures of this well-organized culinary department.

With real pride, therefore, I walked out with recipes for every one of the dishes that Mr. Power had mentioned. I tried them out, too, and found that, with certain minor revisions, they were entirely practical for family use, yet with that certain added something which places them in a class apart.

There are the Meat Balls, with a rich savory sauce that gives distinction to even such a commonplace main course dish; the Creamed Chicken (or Turkey) that can be served for lunch or dinner as well as for a midnight snack, which is Tyrone's particular preference. By the way, they serves this dish in a novel manner at the Derby by pouring the chicken, in its rich sauce over thin slices of golden Corn Bread. be sure to cut out or copy the Corn bread recipe I'm giving you at the end of this article, so that you can try out this idea when your recipe leaflet reaches you. It is excellent with canned chicken, too, so don't wait until you have "left over" chicken to try it.

The Black Bottom Pie and the Cheese Cake that Tyrone mentioned, are both pretty rich. but, of course, he doesn't have to worry about calories since he's really on a special diet to get fat--and as for me, with such foods to tempt me, I just don't care it I do add a couple of ounces when there are delicious desserts such as these to top off a meal. the pie has one of those special fillings made with gelatin that are so temptingly light and fluffy, while the curst is pretty special too--and something entirely new to your cooking editor. the cheese Cake is simply elegant. As for the Rice Pudding, I don't think that any words I might add could top Tyrone's description.

I will tell you something about it, thought, that he couldn't know and that you'll be glad to hear. You don't have to bake it for hours--it's cooked and ready to be cooled in half an hour, flat. you can vary it considerably, too, form time to time. You see, I take it for granted that, once having tried, it, you'll be having it often. Add raisins, as suggested by the chef, or cubes of canned pineapple. Make it popular for the bridge club by adding marshmallows or a special treat for your men folk by putting in some chopped apples. You'll find these suggestions, together with the proper amounts required, on the Rice Pudding recipe card in the leaflet. so send for it soon, and in the meantime, let me remind you to be sure to try to following recipes, too.

Sift together flour, baking powder and salt. Add sugar and corn meal and mix together thoroughly. Beat egg, add milk and melted shortening. Add liquid slowly to cornmeal mixture, beating together thoroughly, until smooth and free of lumps. Pour batter into well-greased shallow baking pan. Bake in hot oven (400 degrees F.) until firm and golden brown. Serve hot with butter. Or pour creamed Chicken over thin, buttered slices of this corn bread, as a novel substitute for toast or patty shells.

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