According to Beulah Livingstone, who writes publicity for a company sponsoring the revival of “Son of the Sheik” the name of Rudolph Valentino will remain a magic one as long as romance flourishes on the movie screen. “It was the late Valentino”, declares Miss Livingstone “who set the hears of the nation thumping wildly with his forthright technique of love-making, and his rugged he-man characterizations set another precedent in screen acting. Those who remember and love him for his screen contributions, as well as the
newer generation who have never had the opportunity to see the great idol of filmdom, will be happy to learn that his last and greatest picture has been booked for local presentation. We have known Beulah Livingstone since back in the good old silent days, when we were young and innocent and the brain-storms that flowed so profusely from her sturdy typewriter were eagerly accepted and passed on without blue penciling to our readers. But a lot of water has shot over the Chaudière since “Son of the Sheik” was
produced and released to a clamoring public, and we confess that Beulah’s effusive if well-turned, phrases anent the current revival of Rudolph Valentino productions from the dimly-passed silent days leaves us as cold as one early morning last winter when the radiator on the old bus froze stiff and we bravely ventured forth to walk the two miles to our office. For the information of those who might be interested, and just to keep the record clear, we might add that the rejuvenated “Son of the Sheik” contains sound effects and a newly arranged musical score. Acting, directing, technical effects, and camera work have come a long way, however, from the days when every other girl of teen-age sent in a quarter for her idol’s photograph and
mounted it on the boudoir table.
Beulah Livingstone, an old friend of the late great Silent film star Rudolph Valentino who has just written a book about him, tells me about his love for Pola Negri. He liked to cook for her, and Miss Livingstone recalls the special dish Rudy would make for Pola, calling it humorously Eggs Pola-naise.
Ten eggs, 1 cup of fresh corn cut from cob, 1 onion, 1 can tomato soup, 1 green pepper, 1/2 clove garlic, and 1 tablespoon of butter. Heat butter, fry chopped onion, pepper and garlic until only slightly brown. Stir in tomato soup, add corn, and seasoning. Simmer for 1/2 hour. Remove from heat. Cool. Break eggs in bowl and beat only slightly. Combine with cooled sauce. Turn into buttered egg pan and scramble eggs until soft and smooth. Serve with large piece of Italian Bread. Serves 6.