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The Brussels Post, 1960-09-01, Page 6todern Beauty Big Business CHICKEN TRACKS The pock shoe, left, and the'hen 1/1941, right' make a pair In. Rome where Albanese 'has designed The fowl items. The shoes feature gold leather beaks and red leather combs, to behave at • social functions, ' ou may credit Dale Carnegie as having organized the original 'Charm"' school, but he has a lot • of competition today! • As for beauty ealoes, the .country is salted and peppered. with them. No shopping center worthy of the name would think of going into business without its beauty shop. In. Paris I was told, when hesi- tating to patronize a small beau- ty salon near my hotel: "In Paris you can't go wrong on a beauty shop any more than you can go wrong on a restaurant." They were so right. Beauty shops do a billion dollar-plus business a year in the United States. They have been springing up like daisies all over the country until today there are estimated to be more than 110,- 000 from coast to coast, There are few women, of any age in these times, who don't have their hair "`done,"Most of — them wear it short a vogue started by dancer Irene Castle some 45 years ago, Along with increasing atten- tion to hair-styling has come an increasing attention to make-up. Most women would no more think of venturing out without cosmetics than they would of starting the day without comb- ing their hair. There was a time when practi- cally the only women who used make-up were actresses. Today any woman who doesn't use cos- metics is conspicuous. Not only that, but women have learned, how to use them tastefully, writes Josephine Ripley in the Christian Science Monitor. In an article on the "beauty business," Editorial Research Re- ports puts it this way: "The Miss America who won the first an- nual beauty contest at Atlantic City in 1921 was a dimple-faced blonde whose curly hair and de- mure features showed little evi- dence of any use of artifice to enhance her natural prettiness. "The Miss America to be chos- en in September, 1960, is likely to be a. streamlined beauty with deftly arched eyebrows, tinted eyelids, enameled fingernails, and lips of the currently fashion- able pale hue. Her face no doubt will have been treated with nu- merous creams and make-up bases before application of the final layers of coloring, and her hair will have been profession- ally 'styled' before she faces the judges." The article goes on to point out that this contrast is paralleled among American women in gen- eral. "It is within this. period (of 40 years) that the cult of beauty has overtaken virtually the en- tire female population of the United States." In fact, it is said that franchise and the lipstick came to Ameri- can women at about the same time — both symbolizing the freeing of women from tradi- tional restraints. The use of beauty aids goes back many centuries. Women — and even men — have always used creams, powders, paint, and wigs to improve their appear- ance. "Archeologists have unearthed beauty aids used by the Queens — and Kings — of Babylonia 5,000 years ago," says the Editor- ial Research Reports. Wonder what charm school they attend- ed? The reason worry kills more people than work is that more people worry than work. berry jelly, Peat together In small bowl until well blended.. Fold in. IA cup heavY . ..erearn, whipped.. it's A 'herb dressing you: want, add to each cup of dress- ing 1 teaspoon chopped parsley, 11/4 teaspoons chopped chives, Yo., teaspoon chopped basil, tarra- gon or dill and g few drops of lemon juice, Serve on vegetable salad, To make this dressing into a tartoi, sauce to serve with fish, add to each cup 1, tablespoon chopped stuffed olives, 1 table- spoon chopped sweet pickle, teaspoons chopped parsley arid I teaspoon grated onion. To make it into a sandwich spread, to each cup add 1/2 cup peeled, finely chopped cucurn- ber, 1 tablespoon chopped chives and I coarsely chopped hard- cooked egg, Shot or Not? A duel was fought in Texas by John S. Nott and James Shott, Nott was shot and Shott was not. In this case it is better to be Shott than Nott, ' There was a rumour that Nott was not shot, and Shott avows that he, shot Nott, which proves that either the shot that Shott shot at Nott was not shot, or that Nott was shot notwithstanding. It may be made to appear on trial that the shot Shott shot shot Nott, or, as accidents with fire- arms are frequent, it may be pos- sible that the shot Shott shot shot Shott himself, when the whole affair would resolve into its original elements, Shott would be shot and Nott would be not. We think, however, that the shot Shott shot shot not Shott, but Nott. Anyway, it is hard to tell who was shot. ISSUE 36 — 1960 how's your x-ray vision? Here are some common, everyday obiects as they appear on kl-cty film. How many 'can you identify?. Answers below. These photos originally appeared in Delta Digest, employe magazine of Delta Air Lines. *46114: 'Veitj .'41J1456W TABLE TALKS diate Andvews. I saw her often on the streets Paris, She was tall; '40 Was oung; she was bland, lier hair as piled up, beehive style. She ad long,, sidesWept bangs, And e$pression. Vsutally she ware suit with box jacket, tight. knee-length skirt, or perhaps iheath dress. It was some time before I clis- otaVered it wasn't the same girl all the time, but many different girls, What made them look so alike? It was the expression, I de- cided, Or the lack of it. But where had I seen "that girl" he- fore? Then I remembered, ,She was a fashion-magazine cover Sleek, smart, and dead-pan, .I3eautiful, of course, with every Muscle in her face under com- plete control, Later I saw her counterpart in Italy. Not just in the big cities, but even in small inland towns. The hairdo was the same, skirts abbreviated. Obviously fashion magazines have a wide circula- tion, And then, too, there's tele- vision, The fashion model today ap- pears to, have even more influ- ence on the teenage-and-up Crowd than movie stars. Indeed, the influence of the movie star as a model to be copied has waned eonsiderably in recent years. All of which means that the beauty business today is big, business, it is a well-organized business, and it a business cater- ng 'to the teen-ager, the young married woman, the woman with Small means as well as the wo- Man of wealth. In other words, to be smart and stylish, or at least to achieve that effect, is not necessarily ex- pensive. The beauty business aters to all classes, Some of the big drugstore chains have beauty consultants these days at the cosmetics coun- ter. Supermarkets carry cos- metics. And if the working girl Wants to learn about proper make-up and good taste in dress, fall she has to do is go to the nearest YWCA. where courses *re usually available at reason- able fees. With the increasing popularity of the model as an ideal to pat- 'tern, enarm schools have boom- ed. There young women learn how to dress, how to walk, how -LAOS COUP -- A revolutionary group has seized power do Laos, southeaslb A.sia kingdom., The coup is believed to have been carried oct by dissident army elements: M „ . AKING PROGRESS ilACKWARD — A 1061 autoreative styling 4epartute harkens back to the "Classic" period in American atottIOtii, Clare t. i3riggs, Chrysler official, leans on o 'OJT perlttl In Detroit, Mich., fo carnotite the old Car's free-standing headlamps with iihe modern dual version tit left which will be' Ail:indeed On the '61 FRANCE'S LATEST — Newest French film find is Dahlia Lavi, 18-year-old from Israel—'loung- ing around in Paris. insurance Agent Carries Tape Jack Keevil must be the only insurance agent who goes around with a tape measure in his pocket — for assessing the value of items to be covered! For in- stance, he has Sabrina's vital statistics insured for $300,000! If her famous bust measurement drops to 38 in. or less and stays that way for three months and the loss is considered permanent, Sabrina is entitled to draw $7,500 per lost inch. "She was only 40 inches when she took out the insurance," says Jack. "She's gone up to 42 since, so we're two inches in hand, so to speak," The only strings attached to the policy are' that Sabrina mustn't take undue risks or run into excessive danger except for the purpose of saving life. She must eat well and regularly. She may marry but, if her figure is permanently affected as the result of having a baby, she can- not claim. Jack Keevil got into this un- usual branch of the insurance business through his wife, Di- ana, She was an adagio dancer, contortionist and film stunt art- ist, When she was asked to do a mock parachute jump from a high tower with the wind blow- ing strongly from below, for a film, she tried to take out an insurance, None of the compan- ies she approached would con- sider such a risk, Jack Keevil, after a lot of difficulty, arrang- ed it with the help of a friend, Then it occurred to him that there was a market for this kind of insurance and that it could be much more profitable insuring show-business folk than book- ing their acts. Winifred Atwell was one of his first clients. Her hands are insured for a larger sum than any other pian- ist's in the world; $125,000. Re had to spread the risk among three insurance companies and sixty underwriters, If anyone dies laughing a t comedian Jimmy Wheeler, the next-ef-kin would get $25,000. 5tou think that's an easy way for an insurance comppny to earn a dollar a' year? Well, it looked like it — until a woman listening to Jimmy Wheeler on headphones in a hospital laughed so much that she split her stitches after a serious operation. Trumpeter Eddie Calvert's li ter are insured for $75,000 and ven- triloquist Arthur Worsley's dum- my, Charlie Brawn, negotiated his own policy with Jack Keevil against all risks --- including woodworm' This year's crop of apples should be particularly delicious, When they become available iii your community, remember this good and unusual way of using then). It's especially recommend- ed as an appealing lunch far chip &ten. Place thin slices of apple be a buttered slice of bread. Cover with a slice Of sharp Cheese. Broil Until the cheese is bnbhly, Grapes are not only decorative for fruit plates, but give a pleas- ingly cool flavour to many dishes. If you've seen frosted grapes and would like to dupli- cate them, it's simple; wash and dry the grapes then cut into small clusters and brush each with slightly beaten egg white. Hold over waxed paper and sprinkle with fine, granulated sugar, Depending on your use of the grapes, you may wish to vary the flavour by adding to the sugar a pinch of cinnamon or some other sweet spice. * * For supper meals, don't forget that French toast sandwich com- binations provide a fine way to use small amounts of leftover meat or fowl. Fry bread slices in the usual egg and milk com- bination for French toast and immediately place small slices of pieces of leftover meat or fowl between each two slices. Pour over the top warm, left- over gravy and serve at once. This type of sandwich makes a substantial meal, especially if you add a vegetable. * * 0 There is one school of thought about the tossed salad that holds it cannot 'be correctly made ex- cept in a large wooden bowl. This bowl, to begin with, must be rubbed with a clove of garlic that has been cut in half, The next step is , one that comes up for argument. Some experts say that now the bowl must be fill- ed with several kinds of greens, broken, not cut, into bite-size pieces, or larger—never smaller. These greens must offer a vari- ety of taste and shades of green. Then the dressing is added. Other experts say that, after the garlic-rubbing ceremony is over, the dressing must be made in the wooden bowl before the greens are added. a * The woman I know who, makes the best tossed salad I ever ate belongs to this latter group. After the bowl is rubbed with garlic, she places an ice cube in the bottom. She then pours in the required amount of oil and viegar, adds salt and pepper (she tastes it often) then she adds the greens, writes Eleanor Richey Johnston in the Christian Science Monitor. A tossed salad means just what the name implies. You do not stir the greens and salad dressing together — you -less and toss lightly until every leaf and portion is lightly coated. Then, and not until then, is the tossed green salad ready to serve, A The dressing is, of course, im- portant to any salad — in fact, it is one of the most important things about a salad. Ingredients should be fresh and freshly sha- ken together, The basic French dressing consists of oil, vinegar, salt, and pepper. Many other in- gredients are often added •— paprikai tomato Sauce, mustard, onion and spices make this basic dressing into other types of dressing. This is so true that, to get the original French dress- ing in some restaurants, you have to ask for an oil and vine- gar dressing, Just p,4 news items are often added to the dressing, new in- gredients are often added to the green salad; such as cucumbers, tomatoes, green peppers, celery, onions, and radishes. They are especially desirable when the salad bowl is the entire gteeti vegetable and .salad combined, to go with the steak or other meat served. If you are interested more in the meal-in-one salad — a popu- lar dish for ladies' luncheons — you'll find the chicken salad per- haps the most popular one all cver the .country, A chicken salad surrounded by sweet pickles and tiny sweet onion rings is always delightful. Sweet gherkins give this salad 'a tangy flavour and a crisp texture that make it a cool, satis- fying dish, rtcktr. CiticiON SAtiAti 1 cup thoPped sweet glietkine 2 CUPS clitiptied Cooked eh' ickesi I 1 cup chopped celery Salt and pepper V4 cup mayonnaise Combine all ingredients; mix lightly but thoroughly. Chill, feerve on salad greens and gar- nish with sweet pickles and raw onion rings. * A Here is a much more elabor- ate chicken salad that adds whipped cream to the dressing. It is decorated with sliced stuff- ed olives and sprigs of water- cress. CHICKEN CHUNK SALAD 2 cups canned or fresh chicken, cut Into chunks % cups diced celery 4 sliced green onions 2 tablespoons slivered toasted almonds 2 tablespoons minced parsley 2 tablespoons mayonnaise 1 tablespoon prepared mustard TA„ cup whipping cream, whipped Seasoned salt lbottaco,. •or •-greens. •4113e .011Ve or capers Watercress Qomblue chic k pp, celery, onions, :almonds And PaulPyl mixing lightly- with a fork. Chill, Vold mayonnaise and mustard IMO whipped cream, Add • to chicken and mix lightly, Add seasoned salt to taste, Serve in lettuce • cups, Sprinkle top. with. sliced Paves_ or c.AM4 and de, corate. with sprigs of watercress, Serves -6, • TUNA .011/NW.SA141.). Use 2 cans ..(6Y4-1 each) tuna instead of chicken, SALMON .C.HUNK SALAD. ;Use a I-pound can salmon in- stead of ehicken. If you like to make yottY own salad dressing but don't want to make the sometimes te- dious mayonnaise, here is a good substitute, It isn't a may- onnaise but neither is it a cook., ed dressing as so many mayon- naise substitutes are, It is called. 'EASY-MIX' SALAD DRESSING 1% teaspoons salt 114 teaspoons dry mustard 3 tablespoons sugar Ya cup undiluted evaporated milk 2 cups salad Oil 14 to 3:‘,1 cup vinegar. Combine first 4 ingredients in deep bowl. Beat with rotary un- til thoroughly mixed. Add oil, Y4 cup at a time. Beat after each addition until oil is blend- ed and mixture is smooth. Add vinegar, all at once, and beat until smooth and thick. (After vinegar is added, dressing thins slightly but thickens immediate- ly when beaten.) Store in re- • frigerator in covered jar. Makes 11/2 pints dressing. If you want 'to make mayon- naise, cooked dressing, or the above "easy-mix" dre,ssing into a.fruit cream dressing for fruit salads, add to each cup of dress- ing 1/2 cup of currant or rasp- „ . .