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Show News about people and their lives Review dEw Tuesday Dec. 24, 1985 6A Elegant or trendy, season's hairstyles complete total look LYNDIA GRAHAM Review correspondent LAYTON With the holidays just around the corner, many ' women are giving thought to fes- -, - ; . tive hair fashions and fun styles to carry them through a round of ' parties. Students at the Fran Brown College of Beauty and Career Center competed recently with holiday and high fashion hair styles in mind. Models showed off the styles at a fashion show held at Little Tree Inn in Layton. The wide variety of styles they designed could be adapted by any woman wanting to make a high fashion statement or just for a special night out on the town. Winners were Carolyn Hughes, Lindy Ried, and Sherri Johnson, all of whom received a trophy for their efforts of designing a hair style and coordinating it with the total look, including clothing, nails, and makeup. Teresa Everett Reeve, an instructor at the beauty college, said fall and winter hair styles are changing from those of the past several seasons, with the hair moving forward onto the face, rather than off the face and back. Bangs, especially China doll bangs, are back in style but are updated with a more spiky look than at other times. Sometimes the bangs are dyed a little lighter than the rest of the hair. An asymmetrical look, with more hair on one side of the head than the other, is also going to be a popular look for winter. Some times it will be pulled up and over to create the look and sometimes one side will be cut shorter to achieve the same results. The back of the hair is being cut a little shorter than the sides and a favorite length will be just above the shoulder, according to Ms. Reeve. Hair sculpting is a favorite n for styles and is made easy with the use of mousses, glazes, and gels, described by Ms. Reeve as the best things since blow dryers. She said they give the hair more body and more movement, helps it not to lose its curl, and helps the style to stay in better. Accessories for the hair are probably the biggest news for the holidays. Each of the contestants high-fashio- from Fran Browns college had to incorporate a hair accessory into her hairdo. Flowers, fresh or silk, netting, feathers, lace, colored hair pieces, and jewelry were among the favorites. Jewelry, such as strands of beads or pearls, can be woven through the hair for a festive, yet elegant look and even old broaches can be pinned in. Feathers can be attached to a hair comb and arranged in the hair for a soft look and lace can be worn as ribbons, bows, or in a variety of other ways for a romantic look. One model wore a lace nosegay frame, on the back of her head, with her ponytail pulled through and curled. Flowers finished the Victorian look Hairstyles for season are modeled by Cheryl Estoque. with her hairdo. according to Ms. Reeve, and Colored hair pieces are another most people can find one in the accessory that can be versatile, back of a closet somewhere. Presents to brighten Christmas ANITA KERSEY Review Correspondent Time and treasures ROY have been given in abundance to the tune of $10,400 by 965 members of the Roy Elks Lodge so more than 300 people could have a more joyous Christmas. According to Dennis Woodard, chairman of this years Christmas Charity Program, dances, ticket sales, donations and dinners are held from September to December to raise money for the program. This year, 25 families received an entire Christmas that not only included gifts, but enough food Receiving Christmas basket from Roy Elks Lodge members items to last for several weeks. is Gleelyn J. Bateman. Food for a complete Christmas famiMore than 150 senior citizens dinner is also given to the About 150 patients at the a fruit basket at a lun- - ber Memorial Hospital in Roy lies; everything from a turkey or ham to the shortening used to given at the Elks Lodge re- - ceived an individual gift from the cently. Roy Ladies of Elks. prepare pies. . We-receiv- ed on Pleased with this Christmas train made in a cumulative effort are, left to right, granddaughter Rachel Webb. David Webb, Bir- - dene Evensen, Ashley Evensen, Benjamin Jensen, and Nathan Webb. m 'Perfect' grandma pleases children with cookie train ANITA KERSEY Review correspondent ROY Everyone has a picture in their mind of the perfect grandma. She must be loving, caring and dedicated to her family. She must be an excellent cook and she must always have something good baking in the oven. The grandchildren of Birdene Evensen are lucky enough to have such a grandma. This Christmas season, Birdene is helping her grandchildren make a Christmas train out of cookies and other goodies. The following is the recipe for the train. Cookie Train 26 Nabisco Butter Cookies 8 large marshmallows cut in half 14 small gum drops 22 Grandmas Coconut Bars 6 large gum drops royal icing One 12 X 20 board or one 13 X 19 piece of cardboard covered in red or green .tinfoil Stack 14 butter cookies with a circle of royal icing between each one for the engine. Dont mash them down. Turn on side and straighten. Stand upright and put large gum drop on top for headlight. Lay out 8 coconut cookies: 1 bottom and 2 sides and 2 ends. Put royal ic of 2 bottom, icing on edges of side cookies and put all together. This makes double car. Lay out 5 coconut cookies; 1 bottom and 2 sides and 2 ends. Put together same as double car. Lay out 5 coconut cookes in the same way to make another small car. Take 4 coconut cookes and make like small cars without bottom, for the cab of the engine. Take 12 butter cookies and make spokes and put 1 small gumdrop in center of each. Half cookie with spokes serves as cow catcher. Let all dry for at least 2 g around hours, then do all cars and cab and let dry for at least 1 hour. Frost board in half circle with royal icing. Starting from left side of board, put engine with 3 half marshmallows under engine with front one out a little to support cow catcher. Put icing near top of wheels and attach 2 to each side of engine. Put smokestack (1 Ig and 1 sm black gumdrop on toothpick) on engine and 1 large gumdrop on engine near cab for bell. Attach cab to engine using 2 half marshmallows. Put large gumdrop on marshmallow and set as coupler between cars. Put small car then double car then small car with small gumdrop on back for tail light. ing on edges zig-za- 1 RecipeCarrot pudding cup grated carrots cup sugar cup raisins 1 tsp. soda in 4 T. sour milk 3 T. molasses 2 cups flour unbroken tradition. tsp. each: Nutmeg, salt, cinCarrot Pudding namon 1 2 cup nuts cup chopped suet or Vi cup Mix well and put in greased shortening mold and steam two hours with cup grated potatoes Today most people have dropped the live turkey tradition 'in favor of the already plucked hen from the supermarket, but the carrot pudding is still a 1 1 1 long-standi- 1 . 1 y0D meringue powder Beat all ingredients at layton-- n 'kV low-mediu- m 2S- - speed for 7 to 10 minutes with a heavy duty mixer; (10 to 12 minutes at high speed with hand-hel- d mixer). Icing should form stiff peaks. This icing may be stored in an airtight container for 2 weeks. When you want to reuse it, rebeat it to restore original texture. Flosley jke Vmfecieen tudcnc DV1S rife Beat all ingredients at high speed for 7 to 10 minutes. Use Immediately; rebeating will not restore texture. (Yield: 2'h cups) Make sure bowl and utensils are absolutely grease-frebecause any trace of grease, including spots of egg yolk, causes royal icing to break down. Royal icing may dry, so keep it covered with a damp e, Solie Justense" Alese JmpbW Vve scnoA iTcammin whites at room temper- Vi tsp. cream of tartar 4 c. powdered sugar !lyn WagstaH Smuin Doren Egg White Recipe ature p.ycvflle Stuart Jennifer Dav.s (Yield: 3 cups) 3 egg x- - t to the company are the greatest Meringue recipe 4 c. sifted confectioners (powdered) sugar 6 T. lukewarm water fr av r Royal Icing 3 level T. rftn Clearfi!2 pebble Brown Jill Harris Frctwcll Marilyn i Diane WagstaH JePPbett SelesaEverett-Keev- e jodi Donna P IBaien Dana Ashy cloth. out raising the lid. Serve with sauce or with cream. Sauce For Pudding cup sugar, V pound butter, cornstarch and quart milk. Put sugar and butter into heavy pan and caramelize. Add milk a little at a time when sugar is melted and brown. When sugar is dissolved thicken with cornstarch. 1 1 nium HIM Mill riiiiifflllijfiTil JOBS ARE PLENTIFUL "If you know where to look!" Check the many offerings today in our sified section. clas- |