The Seaforth News, 1960-09-01, Page 2Modern Beauty
Is Rig Business
1 saw her eftett en the streets
of Paris. She was tall; she was
young; she was blond. Her hair
was piled up, beehive style. She
had long, sideswept bangs. And
Jae erpression. Usually she wore
* suit with box jacket, tight,
knee-length skirt, or perhaps a
elu.:th dress.
It was some thee. before I dis-
eot: red it wasn't the same girl
all the time, but nany different
gie le, What made ;him hulk so
ati!;c?
It was the exp.y,-ion, I de -
thee d. Or the lack of it. But
where had I seen "that girt" be-
fore? Then I renumbered She
was a fashion -ma; z'ne rover
girl. Stet k. smart, and dead -pan.
Beautiful, of course, with every
nmeele in her face tinder com-
plete ci'ntroi.
Later 1 saw her counterpart in
Italy. Not just in the hie cities,
but seven in small inland towns,
The ileirde was the same. skirl.?
sbhreviated. 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-
enee on the teenage -and -up
erowd than movie stars. Indeed,
the influence of the movie star as
a model to be copied has waned
considerably in recent years,
A:1 of which means that the
bet:uty besinese today is big
bits iness, it is a well -organized
I,us'ness, and it a business cater-
ing to the teen-ager, the young
married woman, the woman with
:mall means as well as the wo-
man of wealth.
In ether words, to be smart
and stylish, or at least to achieve
that effect, is not necessarily ex-
pensive. The beauty business
eaters to all classes.
Same 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,
all she has to do is go to the
nearest YWCA where courses
are usually available at reason-
able lees.
Wit the increasing popularity
of the model as an ideal to pat-
tern, charm schools have boom-
ed. T::ere young women :earn
I o;y sir®ss. how to walk. how
to bereave ae social functions.
_ t -v ere:fit Dale Carnegie
e= ..A. zest the- original
ef today!
fer1•_a. CV salons. ,Pte.
co'... ._ ec: and penrered
ping
eritor
w• f the n=.n,e�t:ou:d,t:
.Otte-.,.
I wns told.
h...ronizc . a ;1 'oee
wt—n,; on a l:ea: t'
r.• ._ :•n"• you t.
of-, a re:stao•=,tt.'
,hopsd._
S:_ Th• been
1:..., .:Ili o.e:
1.he 1.
gun
Ed'. •;. 45
Ci: :EN TRACKS — The cock shoe, left, and the hen shoe, right, make _a pair in Rome
whe-e Albanese has designed the fowl items. The shoes feature gold leather beaks and red
leather combs.
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 then 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 ever, men — have always
need creams. powders, paint, and
w: :n ;peeve their appear.
ante.
"Archeologists have unearthed
beauty aids used by the Queens
— and Kings — of Babylonia
5.000 years ago." says the Editor-
ial Research Reports. Wonder
-wht;t <hs.-... school 1-., •,e^1C-
as's crop of t.ppi•_•
should _ particularly delicious.
w: -.n to• y become able in
your ur:n-,rou::.tt-. r.'i.: .. er .hie
, d and stint= ' 1 • .sing
It especit.i'.1y r, .mend.
l mch fr:-
Pl -_ '.::n:1.e_`o: apple
o
.tt ted lice rt d.
a
.. t rp
P . ..•
MAKING PROGRESS BACKWARD A 1961 automotive styling
de.pc,rlure harkens back to rhe •'ala sic" period in Americom
ntctordotn. Clare 1, Briggs, Chrysler official, leons en a •1931•
hops; fol in Detroit, !kith., to rompers. the old car's free-standing
he edl:;nips.. with lilt. . ntode.rr, dun! eeinion at lett which will be
sir; snarl
tat the '61 Imperial.
IlliBLE 11.11iS
uJare ,An l*tews.
Grapes are itot 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 w i th 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 warns, left-
over gravy and serve at once.
This type of sandwich makes a
substantial meal, especially if
you add a vegetable.
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.
T:.e woman I ;snow woo
olakes the best tossed salad I
ever ate belongs to this latter
group. Aster the bowl is rubbed
c:•ith eat :lc. she places an ice
,. Jhe in the bottom, She then
pcurs;n the required amount
i1 and lege, adds ;t at'd
pepper (she t ,t often) —
:cn
she . this the greens. writes
E'r-, 'nr Richey Johnston :n
c:' ..,at: S.:ience '..L..acr.
d tn,seci salad means
:..t e in:p.i.:. Yon dr
.he t.reens and s^.h:d
Ing,zher — you toss
lightly until every leaf
.:U portion is illy coati -d,
hen, ...i un..'.! teee
:ii
.. _. _-.. :rt•r imp':.itarl
a ... I: ether r,
vitie•:_;t:r,
.i .,t'l:per. lathe, tu- .
pi e tit : bas d
Des:rf
1n _ ••. e t : li.a Fie..li1 dye.=e-
:0 e t;t ...11
• eiv.*, y;:
.s .. .., .,,r i -I: ill • ,.. iota ..,
':117i",• !i7:C [, 11 ,' 1,1,11
11.x101,.
,r. r;1.
1'I('Al..e11
I cup cheeped trtee :'.Iterkin•
2 t•upt rlurpprrl enol:i d
chick nt
1 cup chopped celery
Salt and pepper
ii eup mayonnaise
Combine all ingredients; mix -
lightly but thoroughly. Chill.
Serve on salad greens and gar-
nish with sweet pickles a.nd raw
onion rings.
d * k
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
A cups canned or fresh
chicken, cut into chunks
cups diced celery
4 sliced green onions
R tablespoons slivered toasted
almonds
3 tablespoons minced parsley
R tablespoons mayonnaise
.1 tablespoon prepared
mustard
ti eup whipping cream,
whipped
Seasoned salt
Lettuce, or other itfeett.'A
Ripe olives or rapers
Watercress
Combine ohiekeu, alesy,
onions, almonds incl parsley,
mixing lightly with a fork. C'liill.
Fold mayonnaise and mustard
into whipped ereatn. Add to
chicken and mix lightly. Add
seasoned salt to taste. Serve in
lettuce cups. Sprinkle top with
sliced olives or capers and de-
corate with sprigs of watercress,
Serves 6.
TUNA CHUNK SALAD
Use 2 cans (62-7 oz. eacht
tuna instead of chicken,
SALMON CHUNK SALAD
Use a 1 -pound can sulntou in-
stead of chicken.
4
If you like to. snake your
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.
'EAST -MIX' SALAD
DRESSING
It. teaspoons salt
1�. teaspoons dry mustard
3 tablespoons sugar
iz cup undiluted evaporated
milk
2 cups salad Oil
;a to 3i eup vinegar
Combine first 4 ingredients in
deep bowl. Beat with rotary un-
til thoroughly mixed. Add oil,
1/2 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
1?h pints dressing.
If you want to make mayon-
naise, cooked dressing, or the
above "easy -mix" dressing into
a fruit cream dressing for fruit
salads, add to each cup of dress-
ing le cup of currant or rasp-
hurry
asp
I ovi ' jolly, Befit together kik
wall bowl until well blonde,
Fold in Ye cup heavy area ,
)'Alli ,e tl,
1, it'r a herb dressing yo
want, acid to oath cup of drosgk
fug 1 leasp00n chopped parsl
11'r; etespoons chopped chives,
teaspoon chopped basil, terra
you or dill and a few drops
lemon juice. Serve on vegetabl ,
salad.
'1'o make this dressing into qt
tartar sauce to serve with fisk
stat to each cup I tablespootai
chopped shtffed olives, 1 table-
spoon chopped tree,et pickle, Si
tesap0ens t'hupped persley and 1
tenepoon grated "inion,
To melte it into a stutdwieh
spread to each cup add 1 sup
peeled finely chopped cucum-
ber, 1 tablespoon .:hopped chives
and 1 eorrsely chopped hard-
coaltccl egg,
Shot or Not?
A duel was fought in Texas by
John 5. Nott ancl James Shott.
Nott was shot and Shott was not.
In this case it is better to be
Slott than Nolte
There was a rumour that Note
was not shot, and Shott avows
that he shot Nett, which proven
that either the shot that Shot*
shot at Nott was not shot, or tha*
Nott was shot notwithstanding,
It may be made to appear on.
trial that the shot Slott shot shoe
Nott, or, as accidents with fire-
arms are frequent, it may be pos-
sible that the shot Shott shok
shot Shott himself, when the.
whole affair would resolve into
its original elements, Shot*
would he shot and Nott would be.
not.
We think, however, that the
shot Shott shot shot not Shott, buts
Nott. Anyway, it is hard to tell
who was shot.
AIM
ISSUE 36 — 1960
how's your x-ray vision?
Here are some common, everyday objects as they appear on X-ray film. How many
can you identify? Answers below. These photos originally appeared in Delia Dige=st,
employ. magazine of Delta Air Lines,
g s,;,cyt p 'iIiol1 item C cufti(aw DUIMig ,4 'Ifl1i1M d(i i &213MSN`tr
1