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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