Judge — May 9, 1931 — page 3: what you’re looking at

Machine-transcribed from the original scan — historical spelling and the odd misread are preserved.

SUDGWG™ BOOKS l' Mr. J. P. McEvoy drops around to our house any time, he can have inything he likes right up to our severest critic (a blonde cutie in her late twenties). Not that we're giving inything away, but we're so grateful for him we're even willing to give up ne of those dull, happy marriages for y state of unhappy freedom. It is Mr. McEvoy’s gift for writing stuff that is easy to read that has up- set us so. He is God's gift to. the book critics! His style, as you know, is a kind of extravagant playwriting, de up of se s, vodvil ologs, found in a bottle, marginal scribblings ind marks made on stiff cuffs, but, by Dick's odd hatband, it is lovely to soak up! Would that the pompous, the garrulous witches whe do psycho- logicals, the fifty-cent-a-wordy Fan- nie Hursts and the English country side rhapsodists took after him a bit. lity of Mr. McEvoy’s ngs, it is uniformly entirely about life's small-souled, being a Sinclair Lewis cross-pollinated with a comic. strip cartoonist. He noses a vicious camera into the shallow recesses of the ham artist's soul and he takes a nasty but «musing little photograph of what is there—if any. Like all crusading satirists, he is pretty sentimental when he does go serious, but you can ilways skip those uncomfortable spots ind hurry to his next laugh. For he is funny, bitingly and originally so— ind he sprinkles his laughs around with clownish abandon. Mr. McEvoy's newest piece is “Mr. Noodle,” and we liked it better than Show Girl.” It is a comedy-drama containing the lowdown (from ‘way down here) on the comic strip racket. It tells an ironic story of the creation, plugging and death of a strip con- ceived by one dumbbell artist, Chic Riley, and many are the harsh but true things revealed about what lies behind the moronity that is Katzen- jammer. A strip syndicate head is mercilessly taken for a deserved ride. Only in telling of the downfall of Chic, which takes place in the Broad- way manner, does McEvoy go icky ind Hellingerish. And there is an ex- cess of ballyhooing done for the cause of Art. But be big, forget the warts on the otherwise beautiful face of a good book and read it. More go good news. With “The Glass Key,” Dashiell Hammett (may his bank "roll fatten and his dreams come true) has again fever-heated the cockles of Dodder Shane's blood- Pumper, Leaving the hocus-pocus of the mystery, he has returned to the (Continued on nezt page) As for the qua ps of dialogue, | notes | \Thee ae TWO BEST PLACES ¢0 delight in CREPES SUZETTE and one Crépes Suzette on the Ie de France—ecery gourmet Anows cach of the six French Liners is one of the “best™ places ta delight in cropes Sucette. F course the one best “place” in France for these marvelous pan- cakes, bathed on silver in the richest, rarest liqueurs, is really two places— Foyot’s perfect restaurant on the Left Bank and the much-sought Hotel Savoy at Rheims, where crépes Suzette are sup- posed to have been discovered. Every way-wise traveler, every gourmet, every chef, will choose one of these spots. Butthere’s another best‘‘place,”" which is really six places—all much nearer to you! They're the dining-rooms of every French Liner. For French Line chefs, without exception, will match dish for dish with Foyot in Foyot's specialités— crepe for crepe with the Savoy—duck for duck with the Tour d’Argent—sole for sole with Marguery. French Line chefs studied and cooked in the best of the Paris restaurants; they are not copyists, but masters in their own right—covered with honors, and earning more honors each day as they serve you food which makes the French Line unique on the Adantic. This food (and drink) is only a part of the peculiar genius of the Line for making you utterly happy over and back. Attentive service (in English) is part; so aretheimmaculatecomfort, therichdécor, 1 place ts on any French Liner The quict, deep-carpeted restaurant in Foyot's—just across from the Luxembourg. Since 1768, Foyot's has been famous for its crepes Suurctie. the completely contented ease of getting to Europe on “the longest gangplank in the world.” Haven't you noticed that everyone who sails French Line has something very special to cheer about— something “different”? Yet have you ever heard such unanimous enthusiasm? ILE DE FRANCE May 15, June 5 PARIS May FRANCE May 29, June 17 LAFAYETTE May 21, June 18 DE GRASSE June 4, July 2 ROCHAMBEAU May 30, June 27 French Line, 19 State Street, New York City or authorized French Line agents everywhere comicbooks.com