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HomeMy WebLinkAboutZurich Herald, 1957-11-21, Page 6Is Longer Hair Making A Come -Back` 'Net since Lady Godiva's 'm not only to that lovely figure ful dark oval face andwavescascade fo frame her shoulders. Then there is S rata Montiel, wh the lovely Sp has made a number of Holly- wood pictures and is always changing the color al her beauti- ful hair. Among the very few other Hollywood actresses who can Wast really lonatrice ymore, whoseg gbeautiful hair are tresses reach nearly to her waist and who wears her hair in a thick plait round her head, and pretty Susan Harrison, the 18 -year-old Cinderella girl who had never acted before she played the feminine lead in "S But t Smell Success" opp Lan- caster and Tony Curtis. Susan had always wanted to be an actress but did nothing about it until after she graduated from Christopher Columbus high school in the Bronx, where school hadn't even appeared play. Then she went to Boston Uni- versity Theatre school but left, "because I thought I wasn't learn- ing enough about acting." She did some modeling, found that boring, so started to work as a waitress. Then she decided to find an agent and go all out for an acting career. Two days later she was sign- ed by a New York agent, Holly - on wood producer talent ohuntr for "Sweet Harold Hec Smell ofof Success", saw her, signed her up and promptly sent her to Hollywood for a screen test. Susan's beautiful cloud of salt, dark hair is an important in- gredient of her unusual charm and personality and undoubted- ly played its part in her sudden and dramatic rise to fame. It's much the same with sweet- faced Heather Sears, lovely 21 - year -old British screen new- comer, daughter of a London physician and sister of actress Ann Sears. Heather makes her film debut in a tremendously demanding part: the deaf and dumb heroine of "The Story of Esther Costeng llo". Heather wears her bock fk rom ir drawn very gimp y her forehead. Is longer hair making a come- back, at any rate among those with the courage to be a little different—and the determination to be truly glamorous? It looks like it. etas ride through Coventry has long hair been so much in the news. The other day there arrived to appear at Covent Garden a tall, good-looking opera singer from New York Metropolitan, with a charming smile, a wonderful Voice and three plaits of shining dark hair coiled elegantly round her head. • Nothing particularly surpris- ing about that. But when she let her hair down at rehearsal, a gasp -went up. rippling Thebom, s ripe g brunette tresses not only reached to the ground, but trailed about her feet as she stood. She has not had her hair cut for 13 years. It is now more than six feet long and is still growing. In these days of .short crops and urchin cuts, a woman with hair half that length is as un- usual and striking as Yul Bryn- ner with his shaved pate—and every scrap as attractive to the opposite sex with her longer hair. Consider the case of Audrey Hepburn. Cute and appealing, certainly, with her cropped, urchin hair style, but really beautiful wth her new Love in the Afternoon" long bob. Janette Scott used to be very proud of her thick plaits and the fact that she could sit on her lovely dark hair. When she play- ed Peter Pan on the West End stage, she wouldn't cut her hair, but rolled her waist -length curls up inside a cap. Now she's had it cut to shoulder -length for her latest screen role in "Happy is the Bride". Director Roy Boulting says consolingly: "If possible, she is even prettier than before." But Jan says sadly: "It wasn't easy parting with it. After all, I had it quite a long time." There are, of course, snags about having as much hair as Blanch Thebom. For instance, it takes her about four and a half hours to shampoo it—and a great deal of space to spread it out to dry. Worse still, for a very talented opera singer it is apt to distract interest from her voice—which is why she only lets et clown when the parts she is playing demands it. Other- wise, she keeps those plaits firm- ly coiled round her head. Continental women seem to appreciate the glamor value of long hair more than English or American girls. • One of the charmers of the tennis world, who was at Wimbledon this year, is the 2lyear-old French player, Mademoiselle Bouchet. When playing she wears her hair plaited and tied up with ribbons. But off the court, her two -feet long brunette tresses flow around her shoulders. And what magnificent use French star Brigitte Bardot has always .made of her gorgeous long fair hair. She has a wonderful technique for looking more appealing and attractive when her hair is mussed and untidy. Some of the lovely Italian film stars also count long hair among their charms. One of these is the fascinating Maria Frau, who specializes in femme fatale" parts and uses her flowing mane of thick black hair to greatf- fect as she vamps her way in men's hearts. Cosetta Greco, the Italian actress with the intriguingly Oriental slant to her eyes, owes her supremely feminine allure, but also to a thick mop of beauti Sandwich Lunches Simplified If, after preparing at least three meals a day, you find you can whip up little creative en- thusiasm for those lunches that have to go to work or school, why not devote a part of a morning to freezing dwichesole week's supply of Preparing and freezing sand- wiches on a production -line basis saves you both tmand d ingredients ' and provides ou with an opportunity to add variety' and • interest to lunch- eons that must be eaten away from home. Frozen sandwiches, which thaw within two to four hours, are at their best by lunch time if you place them .frozen in the schoolbag, briefcase or lunch box in the morning. Various • fillings—meat, fish, cheese, peanut butter, combined imaginatively with spicy season- ings or condiments—may be prepared. in one sessionand then refrigerated until you rd - quire them. Pure mayonnaise or raw vegetables, such as let- tuce, should not be used in fil- ings . of sandwiches that you in- tend to freeze. 13. MOTHER AT 14Married at 13 and a mother at 14, Mrs. Betty McDermott poses with her two.d ld daughter, , Kitty Lee, in n a hospital. Kitty's father, 17 -year-old m McDermott, will not get to see his new daughter until Thanks- giving, when he gets his, first leave. TAII(S . � GOOD FOR A. LAUGH—MAY- BE — It looks like the fried grasshopper is getting more popular as a cocktail snack. Importers of the Japanese in- sect say this tidbit hss steadily climbed on the hit parade since it was introduced in 1953. Some people have been serv- ing the grasshoppers with more common snacks such as fried bacon rind which they resemble somewhat in taste. The thing to do, of course, is to wait until all the tidbits are finished. Then you hide' a friend nearby with a camera, and tell your guests what they have eaten. You can get the silliest pictures this way. You don't have to stop there either. At your next party you could serve fried agave worms from Mexico, or French fried bees from the Orient, strangely enough. Ants come fried or chocolate coated. In this new parlour game you can run out of friends long before you run out of insects. TABLE �5 cc AraDcws.. 10 minutes at 350° F. Cool for It's easy to make several kinds of cookies at a single baking.. The secret is a basic dough which can be rolled for regular baking, mixed. with other usgd for turients n - overs, for cookies, or, overs, even a cookie pie crust can be made of it. Here is a recipe for ginger cookieswhich can be used in this manner. Gin- ger is in the basic dough. GINGER COOKIES 11/2 cups sifted flour 3/4 teaspoon salt 1 teaspoon soda 11 teaspoons ground ginger 1/2 cup shortening 1/2 cup light molasses 1/2 cup dark brown sugar 14 cup white sugar 4 teaspoons cider vinegar 1 egg, unbeaten Sift together first 4 ingredients. Melt shortening in a . saucepan large enough for mixing dough; add molasses, brown and white sugar, and vinegar. Mix well; cool. Beat in egg. Stir in flour mixture. Chill overnight or until dough es stiff enough to handle. Roll dough to Vs -inch thick- ness on lightly floured board. Cut into desired ' shapes with cooky cuttre. Place in lightly greasted cooky sheets. Bake 7-8 minutes in pre -heated 400° F. oven. Cool. Store in tightly closed jar. Makes 3 dozen 2 -in. cookies. FRUITED DROP COOKIES Stir 3/4 cup mixed glazed fruits, seeded raisins, or chopped nuts into the above dough as soon as it is mixed. Drop dough from teaspoon onto greased cooky sheet; top each with pecan half or glazed cherry or a big raisin. Bake 15 minutes at 375° F. FRUITED TURNOVERS Roll the basic chilled dough to 1/2 -inch thickness on lightly floured board. Cut into 4-5 inch circles; place a rounded table-, spoon dried fruit filling (recipe follows) on one side of each and fold over other hall of circle. Press edges together firmly with tines of fork. Bake 15-20 minutes at 350° F. FILLING FOR TURNOVERS dfruit Bring 1h P (apples, apricots, peaches, pears to or mixed fruits) to boil in cold Ch water to cover. Remove from th heat; let stand 1 hour. Cook, cov- ered, until fruit is tender. Drain off excess juice; mash fruit and Make 3 tablespoons sugar, 1 table- spoon lemon juice, 1/a teaspoon grated lemon rind, Vs teaspoon salt, and 112 teaspoon ground cin- namon. Mix well. GINGER COOKY PIE CRUST Roll chilled basic cooky dough to 1/2 -inch thickness. Cut a circle the size of bottom of pie 'plate to be used. Fit it into bottom of plate. Cut 11/2 -inch cookies from additional rolled dough and place around sides of pie plate. Coolies should overlap about 1/4 -inch on- to bottom crust, as well as over- lapping each other around, the sides, and should extend about. 1/4 -inch out onto rim of plate. Prick entire surface with fork. Bake 12-15 minutes in 350° F. oven. Cool. Fill with chiffon type of filling. * * * These golden brown, delicately textured cookies are made from a French recipe that has been adapted for Canadian family use. GOLDENPECAN LACE COKIES 1/2 cup cream 3 tablespoons golden shortening 1/s cup brown sugar 1 cup chopped pecans x2 cup sifted flour 1 taespoon vanilla In a`sauoepan combine cream, shortening, and sugar and bring to boil, Remove from heat and stir in remaining ingredients. Drop batter from tablespoon on- to a well -greased baking sheets. Keep drops 3 inches apart. Bake 5 minutes and then remove im- mediately from baking sheet to cake rack to cool thoroughly. Makes 2 dozen 3 -inch cookie's. Another party cooky s topped with a mixture ofchopp This seed almonds and sugar. re- cipe makes 10 dozen cookies. CRISP ALMOND COOKIES 1 cup butter 1 cup sugar 1 cup thick sour cream 1/S teaspoon soda 2 egg yolks 11/2 teaspoon grated lemon rind 1 teaspoon soda 1/2 teaspoon salt 3-31/2 cups flour 3/4 cup finely .chopped toasted almonds 2 tablespoons sugar Combine butter, 1 cup sugar, cream, and 1/s teaspoon soda in heavy saucepan. Place over heat and stir until sugar dissolves. Boil, stirring occasionally, until thick (10-15 minutes). Cool to lukewarm.. Beat in egg'yolks, lemon rind, I teaspoon soda, and° salt. Add enough flour to make a medium stiff dough. Roll dough, / teaspoon at a time, in palm of hand to forma small a ball. Place 3 inches apart ungreased cookie sheet. Press flat with bottom of glass dipped in sugar. Sprinkle with mixture of almonds and 2 tablespoons sugar. Bake at 325° F. 10-12 min- utes, or until edges are browned. Note: To use this dough in cooky press, use less flour. You can add interest to lunch- eon sandwiches by, varying the choice of breads you use. Be- sides white breadetherelare, for example: pump oatmeal, cheese, rye, banana, cracked wheat, nut, Vienna loaf, raisin, French bread, and soft rolls, either round or long. bread is the best for sandwiches as it is easier to slice and to spread .with butter. Andit s actually "freshened" by freez- ing. tion for the easiest possible use in packaging the sandwiches as soon as they are made and cut. These wraps may be sealed with cellulose tape. When the wrapping s finish- ed, insert in y ch packages a slip of paper indicat- ing the kind of bread and fill- ing used in each and the date of freezing, If possible, arrange the packages in the freezer in the order of the days of the week on which they will be eaten. "Freezing" sandwiches in your refrigerator compartment is not the same as freezing them in your home freezer. Your refrig- erator compartment, as you know, is not equipped for fast freezing and maintenance of a steady temperature. Correct freezing of foods' requires that they be quick-frozen and kept in storage at zero degrees or lower. Sandwiches placed in your home freezer will keep for 90 days. But your refrigerator compartment should not be used to freeze sandwiches or hold frozen foods for longer than .a week. Before assembling your sand- wiches, allow the butter to soften at room temperature, and then cream it with a spoon until light. Arrange all the bread slices in rows for easy spread - ng, themthen butter all in one operton,usiga flexi- ble spatula. If you are using sliced meats, remember that several thin slices are much easier to eat singlethan a case of k In spreads, make these moist enough to spread easily, but not so moist that they will run out. You may find a small ice-cream scoop or other defin- ite measure helpful in allotting the same amount of filling to each sandwich. for Your freezer wraps, ex- ample, polyethylene sheet pose r bags, should be placed PAN FISII The stranger stopped his car to watch an angler on the river bank. First the fisherman caught a big: pike, but he promptly un- hooked it and threw it back. In a matter of minutes he landed a large trout, but threw that back too. Finally, he caught a small perch and smiling happily de- posited it in his creel. The stranger was naturally curia s. "Say," he called out, "why • you throw those two big ones id back and keep that little perch?" The fisherman grinned, shrug- ged and then replied, "Small frying pans" "Some of the new Paris fash- ions will be of big' help, too, FASHION HINT Honey and nuts make these cookies popular for lunch boxes or dinner sweets. HONEY -NUT COOKIES 1/2 cup butter 1/2 cup sugar 1 egg beaten :y2 cup honey 2 cups sifted flour 2 teaspoons baking powder 1/2 teaspoon salt nuts 1 cup finely chopped Cream butter and and honeydd uar gradually. Mix egg and add ingredients and nuts with the sifted dry the butter -sugar mixture. Chill dough, then form into roll e desired size and wrap in heavy wax paper. When firm, cut into slices with sharp knife. at 375° F. for 10-15 min- utes, or until lightly browned. 4dCOOK'S r(IGazes in awe at assn' allrles port portewski of ion the 35 Co. mill on pounds of government rice stored at the Comet trice Mills in Houston, Texas. According to an Army cookbook, if rice pudding were made from the contents of the warehouse, there would be enough to serve every man, woman and child do North America, Africa, Australia and half of Europe. Krug- ewski's comment on the Texas size pudding. "1`hat's a lot of raisins hi any 'cook`$ nightmare" LAZY DAY ---Providing an inter- esting study in tight and she- dow, pretty Angela Malone takes her ease on a convenient beach chair in Nassau, Baha- mas. Angela was brightening the scenery ata Nassau hotel.