Here are 10 things you should know about Gloria Swanson, born 121 years ago today. The oft-wed Swanson was one of the biggest stars of the silent era.
Tag: Gloria Swanson
10 Things You Should Know About John Boles
Here are 10 things you should know about singer and actor John Boles, born 124 years ago today. The tall, dark and handsome star’s career thrived in the 1930s but slowed down thereafter.
10 Things You Should Know About Ben Lyon
Here are 10 things you should know about actor Ben Lyon, born 118 years ago today. He and his wife, actress Bebe Daniels, enjoyed as much success in England as they did in the United States.
Happy 133rd Birthday, Texas Guinan!
Actress and Queen of the Nightclubs Texas Guinan was born Mary Louise Cecilia Guinan 133 years ago today in Waco, Texas. Here are 10 TG Did-You-Knows:
- Guinan was one of seven children. Her parents were Irish-Canadian immigrants. She attended parochial school at a Waco convent.
- When Guinan was 16, her parents moved the family to Denver, Colorado. There she began to appear in amateur stage productions before marrying newspaper cartoonist John Moynahan at age 20. The pair moved to Chicago, where she studied music. She eventually divorced Moynahan and began to perform in vaudeville as a singer.
- Guinan’s singing was reportedly no great shakes, but she had lots of pep and she soon found that she improved her prospects as a performer by regaling the audience with (perhaps exaggerated) tales of her “Old West” upbringing.
- In 1906, Guinan moved to New York City, where she worked as a chorus girl before finding additional work in vaudeville and on the New York stage.
- In 1917, Guinan made her movie debut and soon was a regular in western pictures. She is said to have been the first movie cowgirl (her nickname was The Queen of the West). Guinan would go on to appear in more than 50 features and shorts before she died in 1933.
- With the passage of the 18th Amendment, Guinan became active in the speakeasy industry, serving as hostess and emcee for a long string of illicit (but very popular) nightspots. Her outsized, sassy personality and her skill at evading justice, despite her many arrests for operating a speakeasy, made her a legendary figure in Prohibition-era NYC.
- Guinan’s speakeasies featured an abundance of scantily clad fan dancers and showgirls, but her penchant for pulling the legs of the rich and famous served her just as well. “Hello, suckers!” became her standard exclamation for greeting customers. Her well-to-do patrons she referred to as her “butter-and-egg men” and she coined the familiar phrase “Give the little ladies a big hand” while serving as emcee.
- Texas Guinan’s nightclubs were often backed by gangster Larry Fay and such legendary bad guys as Arnold Rothstein, Owney Madden and Dutch Schultz frequented her establishments—alongside relatively “good guys” such as George Gershwin, Walter Chrysler, Pola Negri, Mae West, Al Jolson, Gloria Swanson, John Gilbert, Clara Bow, Irving Berlin, John Barrymore and Rudolph Valentino.
- Ruby Keeler and George Raft both got their starts in show business as dancers as Guinan’s clubs, and Walter Winchell acknowledged that the inside access Guinan gave him to Broadway’s cornucopia of colorful characters helped launch his career as a gossip columnist.
- Guinan died of amoebic dysentery in 1933, one month before Prohibition was repealed. She was just 49. Bandleader Paul Whiteman and writer Heywood Broun were among her pallbearers.
Happy birthday, Texas Guinan, wherever you may be!
Hollywood Undressed, Part Two
This is our final offering from Hollywood Undressed, a 1931 memoir attributed to the assistant of masseuse and health guru Sylvia Ulback, a.k.a. Sylvia of Hollywood (but actually ghost-written for Sylvia by newspaper reporter and screenwriter James Whittaker).
The second part of the book comprises Sylvia’s dietary and nutritional theories, and we weren’t going to share those here (they’re a little on the dry side), but we decided to say goodbye to Sylvia with the first chapter of that section of the book, which shares daily menus from the diets Sylvia assigned her various and sundry celebrity clients. “Who wouldn’t want to eat like Gloria Swanson or Constance Bennett for a day?” we asked ourselves.
DIET AND WHOLESOME COOKING
1. FOOD AND ITS PREPARATION
BELIEVE it or not, the object of a first-class masseuse’s business is to get rid of patients. If she’s on the level, the masseuse aims to send the patient away in good condition and hopes never to see her again. In this respect, massage is like the medical profession. The doctors too (the decent ones) do their level best to ruin their own racket and nothing is so satisfactory as a patient cured—which is a patient lost.
In Hollywood, Sylvia is reaching the point where her hob, for having been done too well, shows diminishing returns. Which is as it should be. And Sylvia, far from moaning over the fact, is as pleased as the kid who broke up the game by slamming the only ball into the river for a home run. Bit by bit, one by one, the respectable and representative percentage of Hollywood film people who are listed on the boss’s books have been made over and educated to the point where they are the caretakers of their own waistlines and do not need professional supervision at thirty dollars an hour.
If the boss can take it that way, far be it from me to show a meaner spirit. So—
Hurrah! I got fired.
It isn’t the massage that makes these people their own conditioners. The pounding can, and does, effect a speedy correction of overweight, underweight and some of the other deviations from the beautiful normal. But we can’t give any mileage guarantees in our business. A waistline bought on the massaging slab won’t last from now until next Sunday unless the buyer coöperates in the upkeep. With every treatment given in our back room goes a lecture on diet. The boss spiels it out while she’s working, something like this:
“No more fried food—“
Wham!
“Cut out sea-food.”
Ouch.
“Turn over. And listen: lay off the liquor.”
Our customers all go through the same phases. At first they pay no attention to the diet instructions, figuring that the treatments will be absolution for their sins of the table. Sylvia’s invariable procedure, after a week or so of this kind of dishonesty, is to lock the patient out. It makes no difference who the patient is. Some of our most famous patients have been through the disciplining experience of being refused treatment. They eat, drink, live and, to a certain extent, dress as Sylvia prescribes, or they are locked out until they come back in penitent mood—which they all do. Thereafter, there are frequent backslidings. But Sylvia screams and threatens, periodically refuses treatment, and the backslidings become fewer and farther between. The great time to complete the dietary education of a Hollywood movie girl is during one of those interludes (they all pass through them) when the last picture contract is dead and the new one hasn’t been offered. Then, living on credit, running up bills, frightened, chastened, ready to listen to reason, the over-size babies can be taught something. In the long run, invariably, the knowledge is finally appreciated. Good dieting is good eating. When they find that out, the boss has done all she can do for a patient. Good-by patient.
The proposition, here, is to sum up Sylvia’s diet knowledge as it was brought to bear on the people of Part One, taking them in order of their appearance in these pages. As will become apparent as we go along, the boss handles diet problems with a dual point of view: the elements of the diet, and their preparation. Of the two, the latter is much the more important. A pork chop, properly cooking, would be a much better diet dish than a chicken wing fried in fat and ignorance. The place where the chemistry, quality and suitability of your food is decided is not in a scientific tract setting forth the calorie, protein, vitamin contents of this and that raw product; it is not in the package from the patent food manufacturer; it is not in test-tubes, treatises and tabulated statistics; it is over the burner of your kitchen range. There you may negotiate the miracle of your physical regeneration. There also, you may concoct an assortment of deadly poisons from the evil effects of which not even Sylvia’s fists, pounding at their merriest, can deliver you.
2. MARIE DRESSLER’S “AS IS” DIET
MARIE DRESSLER, as has been told, went through a period in Hollywood when, for business reasons, she put up a million-dollar front. By way of awing the financial executives of a company which was trying desperately to circumscribe her salary demands, she set up a semi-royal establishment in a turreted castle of the Hollywood hills. An unexpected result of this purely political maneuver was that idleness, plus a Filipino cook with an oriental imagination, began to tell on her midsection. Sylvia had to put her foot down.