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HomeMy WebLinkAboutThe Seaforth News, 1960-09-08, Page 6Modern Beauty Is Big Business I saw her often on 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 to expression. Usually she wore st suit with box jacket, tight, knee-length skirt, or perhaps a sheath dress, It was spine time before 1 dis- covered it w =sn't the stone girl all the time, but many diliorent ghee. What made thein look so It was the expression, I de- cided. Or the lack of it. But where had I seen "that girl" be- fore? Then I remembered She was a fashion -magazine cover girl. Sleek, smart, and dead -pan. Beautiful, 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 inilo- era'e on the teenage -and -up crowd than movie stars. Indeed, the influence of the movie star as e model to be copied has waned considerably 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- ing 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 eaters 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, all she has to do is go to the nearest YWCA where courses are usually available at reason- able fees, With the increasing popularity of the model as an ideal to pat- tern, charm schools have boom- ed. There young women learn how to dress, how to walk, how to behave at social functions. You may credit Dale Carnegie es having organized the original "charm" school,- but he has a lot of competition today! As for beauty salons, the county is salted and peppered with them. No chopping center ,* ortey rtf the name would think o; -.tine into business without henuter shop. In Peels I was told, when hesi- tutill:; to patronize_ a small beau- ty �r:'nn near my hotel: "In Paris b ul' c.al'i. 0'0 wrung -n a beauty ;hr,__ any more than you can ;gi, :. con, on a restaurant.'" The P.Lauty siaaps dr �llit,n IIF nosiness a Yea] in the S, .te. Th 1to been -p1.r1!;a:µ up !!ice daisies all over thi eodntry. until toriay !irz:e are . seri to be more thta' 1111,- fl(ri1 from coast to coast. There are few women, e t.a. tha,se this. who Clon9 Cm' e Inca hair .'dune." Most of 2i wear tort — a vogue 1..o: dancer Irene Cv=tic. l , years af''0. • with incr, aline atter- hair-styling hat come an Cf: : EN TRACKS — The cock shoe, left, and the hen shoe, right, make a pair in Rome where 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 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 carne to Ameri- can women at about the same time — both symbolizing the freeing of women from tradi- tional restraints. The use of beauty skis 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? This is crop of apples should be particularly delicious. -When they become available in your community, remember this good and unusual way of tieing them. It's especially recommend- ed as an appealing lunch for chil- dren. Place thin slices of apple :n a buttered slice of bread. cover with a slice of :hare cheese. 13 roil anti! thr buhhly The reason worry kl'i . pcople than work is thalt more ,e,nple v-orr' than work. MAKING PROGRESS BACKWARD - A 1961 automotive styling departure harkens back to the "classic" period in American motordom, Clore E. Briggs, Chrysler official, leans on a 1931 Imperial in Detroit, Mich., to compare the old cor's frecestonding hr.odlampe wish the modern dual vereon et left which will be stonriord on the '61 Imperial. TA LE, TA! rer l2Jav At\d1ms. 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. There is one school o'1 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 robbed 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 fie, 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 lee greens are added. The woman 1 know scan makes the best tossed salad 1 ever ate belongs to this latter group. After the bowl is rubbed with garlic, she places an ice cube in the bottom, She them pours in the required amount t•'f oil and Hegar, adds salt and pepper tshe tastes it often) — ttten 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 sing tt tether• -.. you less end toss lightly until every leaf and portion is lightly coated. 'then. and not until than, ie the ti.;sed ti.reen - salar, read)'. ;o sci 'l'1te dressing 1s, of 01(1 '0. 1' eartere to any _clad - in tact., ie rote of the most important things about a salad. Ingredients should be fresh and freshly sha- ken together. The basic Ftc:ndt dressing consists of oil, vinegar, salt. and pepper.:Alany other in- gredients are Often vested - paprika. tomato sauce, mustard. onion and .spices make this: easie t:iressing into other types of drelsine. This is so true 1h51, to get the original French drys.e- Ing in seine restaurants. - you have to ask for ,111 nil end 1(0- 5' u1,-5, 15• .11,=t 11 .,r'devi ,u tierni•w t1L•00ani;; ale i) i, 11 Rr'dr't'i to Jas rn =1i,•11 t nciiinl+• nlaiou:, ing_! r:.:Eli:11(.;. '1'hty 1,0 erp, : it;:l:1 ..11x11 111, _Marl IP,'01Mitt' 5(1 1 vccctlblc nd .teeI :nlointrd, 1r; .:n tt•ittt 1,1, b s, -d. If ;r .11;1,1 nnu, t, I he rr:,, l-In'nnr •, ;.rl - „ p,pt: lar dir'.h for Iarii, s 1,111,lso,. sou'11 find the clv,t:t •n : nlad pr,. - haps the roost p,,polai nor id ,.v01' the ('(10(111'{'. A chicken ::.1htd 111'1u,uldr0 to +we,'t. picicler• and tiny -.vest 1 onion t'i0110 IS ctlu'ays dLllf:;h tltl.. ?iwci'l, pitarkin, give Ihi;; •,glial a, tangy flavour i,'xitu•c that uts.,lcc it a cool, all. tying dish. T'i('TiT,T. (:IIICI(IiN S:)I,Ab) (111) rltoltpt•d sheet 511c1.11in-' 2 raps t•holtpetl eonited rhichen 1 cup chapped celery Salt and pepper Se cup mayonnaise Combine all ingredients; mix lightly but thoroughly. Chill. Serve on salad greens and gar- nish with sweet pickles and raw anion rings. 5 5 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 m cups canned or fresh chicken, cut into clunks Cups diced celery 4 sliced green onions tablespoons slivered toasted almonds 2 tablespoons minced parsley 2 tablespoons mayonnaise 1 tablespoon prepared mustard li cup whipping cream, whipped Seasoned salt Lettuce, or other greens Ripe olives or capers Watercress Combine e h t c lc e n, celery, onions, almonds and parsley, mixing lightly with a fork. Chill. Fold mayonnaise and mustard into whipped cream. Add to chicken and mix lightly. Acid seasoned salt to taste, Serve in lettuce cups. Sprinkle top with sliced olives or capers and de - comae with sprigs of watercress, Serves 0, '.eUNA CHUNK SALAD Use 2 cans (61/2-7 oz. each) lung instead of ehicken, SALMON CHUNK SALAD Use a 1 -pound Can salmon In- stead of chicken. t, * If you like to make your awn 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 lee teaspoons salt Ili teaspoons dry mustard 3 tablespoons sugar le cup undiluted evaporated. milk 2 Cups salad til ? a to 35 cup vinegar Combine first 4 ingredients in deep bowl. Beat with rotary un- til thoroughly mixed, Add oil, ?ra 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 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 ih cup of currant or rasp- berry jelly. Beat together small bowl until well Mende Fold in't/4 cup heavy erecn 0'/hi;l ?lid, 11 it's a herb dressing ye want add to each cup of dres ing 1 teaspoon chopped parole$ 11/z teaspoons chopped chives, 3$ teaspoon chopped basil, tarra� gon or dill and a few drops lemon juice, Serve on vegetab salad, To make this dressing into1 tartar sauce to serve with fls add to each cup 1 tablespoo chopped stuffed olives, 1 table- spoon chopped sweet pickle, 2 teaspoons chopped par -ley and 1. teaspoon grated onion. To make it into a sandwich spread, to each cup add ?R. cup peeled, finely chopped cucum- ber, 1 tablespoon chopped chive* and 1 coersely chopped hard - cooked egg. Shot or Not? A duel was fought in Texas by John S. Nott and .Pantos Shots. Nott was shot and Shott was not. In this ease it is better to be Shott than Nott. There was a rumour that Not* was not shot, and Shott avows that he shot Nott, which proves that either the shot that Shea shot at Nott was not shot, or that Nott was shot notwithstanding. It may be matte 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, Shot* 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'syour x-ray vision? Here are some common, everyday obesets as they appear on X-ray film. How many can you identify? Answers below. These photos originally appeared in Delta Digest, employe magazine of Delta Air Lines. 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