OCR Text |
Show MILLARD COUNTY rHRONTCLE. DELTA. UTAH " " WOMAN'S WORLD Select Wardrobe Colors With Utmost Care and Time Brown haired types should choose j from blue and related tones. Brown, also, can be used near the hair, 11 desired. If the complexion is a bit sallow, bright yellow may help coun-teract the sallowness, when used with or without brown. Those with gray hair have a wide variety of color choice, be-cause the eye color will influence the selection, as well as skin tone. With gray hair and hazel eyes, for example, blue green, dark green, gray-blu- a deep orange red, very light gray with a slight purplish cast or a blue cast may be best. Blue-eye- d and gray headed wom-en can wear several different kinds of blue, from medium to deep in shade, a bluish pink (very light shade) or a fairly light reddish blue, as well as gray or gray with a blue cast. If the eyes are brown and the hair gray, deep purple with enough gray is excellent, as are a light, clear pink, beige with a pink cast, or a true orange pink. In these types, it's also well to remember that when natural pig-mentation leaves the skin and hair, the skin takes on a lovely clear cameo quality for which soft and subtle colors as well as white give a lovely look without washing out the beauty of the complexion. Redheads Should Never Tone Down Coloring Red or auburn-haire- d people should take advantage of their dis-tinctive coloring by highlighting it, emphasizing it, and never it playing down. Certain colors are to be avoided. These include those which are red, pink, and deep purple. White, ivory 3 and black can all be stunning if the skin is clear and glowing. Colors for the redhead are always clear and distinct. For brown or hazel-eye- d the following are recommended: dark brown, light chartreuse (with mostly yel-low), pale gray green, clear true green, dark green or pale, grayed blue, orange with a slight bluisn cast, light or deep clear yellow or a brown with some yellow cast. Redheads with blue, gray or gray-gree- n eyes should pick from the fol-lowing list: light blue-gra- teal blue, deep blue green, powder blue, mauve, a grayish lavender, orange, brown, bright yellow, or yellow-brow- Dark Brunette Needs Vivid Colors in Clothes True colors, that is, vivid hues, rather than those which have been grayer or softened, are designed for the brunette with high or in-tense color. Those with fair skin and blue eyes can wear mauve, clear red, bluish purple, medium blue, dark teal blue, pale green with a slight yellowish cast, or dark green, and some me-dium tones of gray. Brown-eye- d brunettes do espe-cially well with a very light pink with a beige cast, a red with a slight tinge of orange and a deep brown which has enough red to make it lively. Sallow-skinne- d brunettes would do well to avoid greens which have too much yellow in them or the orange shades which intensify the skin tone. Medium brunettes may wear many of the same colors that the dark brunettes wear with the ex-ception of gray. By Ertta Haley THE BEST PLANNED wardrobe can fall far short of expecta-tions in what it does for you if the colors chosen are not selected with the utmost care. Many women will choose colors which are their favorites, rather than those which they should wear. Perhaps they have seen a particu-larly lovely color on someone else, and feel they fall in the same gen-eral category, and thus get one for themselves. It won't always do what's expected in the way of com-pliments! It may take a bit of scientific de-duction and careful analysis to choose your best colors, but then you'll know them for all time! No need to wonder, then, whether you can wear this shade or that, so you actually save time in the long run. There was a time when you wore dolors determined by just hair and eyes. These still influence the color choice, but the most important fac-tor in determining suitable color is the skin tone and the skin coloring. Have you ever looked carefully at your skin? Do you know whether it has a yellowish, pinkish, orange or purple cast? Then, too, there are skins which have a definite gray cast, and still others which seem to have some green mixed in with their other colors. Take a careful and analytical look at your own skin so that you'll know just what it is. Another way to find what tones are in the skin is to re-member what colors just do not flat-ter. These are colors which your skin has, and thus they intensify the cast and make it unpleasant looking. Petal Collar ' 1 A "? V r ft it i ! f v 4 1 1 ' Jl j 1 - : ' j The plaid of this coat is bold and striking but Philip Mangone has added other fashionwise fea-tures. The collar, for example, Is a double petal and Is slit in the back. Wide bands on the sleeves simulate cuffs, while coat and sleeves fasten with novelty but-tons. The coat is wool and comes in navy, gold and white. Determine costume colors expertly . . . Skin tones can be modified by the colors you wear. This modification is what you're after, then, for the skin tone cannot be changed. How to Modify Problem Tones ' The most desirable skin tones are white, pink and orange. In cases where these are the primary tones, let the hair and eye color be the most determining factors, as skin tones will be correlated to that, inas-much as it offers no problem. In cases where the skin has a def-inite yellowish cast, you can wear yellow near the skin provided it doesn't reflect the light. If the skin is too yellow to have you wear the same color near the skin, separate it from the skin by one of your bet-ter colors. With a yellow skin, you can often wear yellow-gree- n or yellow-orang-especially if you separate them from the face with a contrasting color which is among your best hues. Skins with a purplish cast call for bright purple or light or blue-purp- which have a great deal of gray in them. Gray skins will not look well with bright colors. Your best choice is to select, not necessarily gray, but ,. Oh By letting skin tone guide the choice. those which have a very dull cast. Always avoid the intense shades. Intensify Hair Color With Complementary Shades There are certain general rules which can be applied to selecting color schemes when hair is being considered as a guide. Blonde hair, generally will look well with purple or related tones of this color. Yellow can be repeated, ii not too intense, near the hair, also. I C7 GU0S... . WW iwjWvA'''' 4"j r" i ?j i rf . , - V- - ' ' 1 s, . - V ' " 8 v 3 . . . s - r - - f L v.-,;lll'- " ' 'iJ-- --iui Tasty Cheese Makes Appetizing Snacks (See Recites Below) Tasty Snacks THERE ARE MANY occasions for snacks in every home, especially when the family is social. Perhaps you have people if Jfc dropping in be-Sj-fore dinner, and fek like to' serve 'ry'tTpi something in the cCWiAA living room 5vIC whether they rjrijr' stay for dinner J Then, to 0, there are eve ning when a bit of snacking is in order. Perhaps you bring the evening to a close with a tasty snack, something not too much, but just enough to fill you, once the conversation or games have fanned the appetite. Both men and women appreciate a snack which has spaae zest to it. If it's before dinner, a salty or tangy type of tidbit is indicated. After dinner and dessert, the same type of snack is in order since the sweet tooth has already been nour-ished with dessert. Tangy meat spreads, tasty breads, salty crackers and various cheeses fill the snack role to perfection. Here are many suggestions from which to choose. LYNN CHAMBERS' MENU Chicken Chop Suey Hot Rice Buttered Green Beans Pineapple, Cottage Cheese, Grape Salad Caramel Layer Cake Beverage Garlic Cheese Dip 1 package garlic cheese cup soured cream Let cheese soften at room tem-perature, then beat until light and fluffy. Blend in soured cream and then chill until ready to serve. Blue Cheese Spread eup blue cheese H cup cream cheese Z tablespoons mayonnaise to 1 teaspoon Worcestershire sauce Onion juice Lemon juice Soften cheese and blend together with mayonnaise. Season with Worcestershire sauce, onion and lemon juice to taste. Deviled Ham Dip 4 tablespoons deviled ham 4 tablespoons horseradish 1 teaspoon grated onion 2 tablespoons minced chives 1 cup heavy cream, whipped These tiered sandwiches may be made in advance and chilled. The base is a round loaf of pumpernickel bread and makes an attractive sandwich piece to set on a platter. Tiered Sandwiches (Makes 24 wedges) 3 ounces chive cheese 3 ounces relish cheese 1 round loaf pumper-nickel bread 3 ounces deviled ham Z tablespoons catsup 2 ounces gruyere cheese 2 ounces very sharp cheese Let cheese stand at room temper-ature until soft enough to spread Remove bottom crust from pumper-nickel. Cut three inch thick slices crosswise. Spread one slice with chive cheese; cover with second slice of bread, spread with relish cheese. Cover with third slice of bread. Mix deviled ham and cats-up; spread third slice. Cut gruyere and very sharp cheese portions in triangles and arrange on top layer of bread, alternately, with the pointed ends toward the center. Chill ' thoroughly. Cut in wedges, following outline of cheese slices. Rye bread can be made into tasty r pj sandwiches with Asv fc,--; relish cheese and ffti jr' 0 ' v e " Plent ip3St jtp' cheese spreads. Wpflffl-- WraPPed in wax-e- d paper, they'll cTT,-'- Z keep tne re" MIHfl frigerator until serving yme. Cheese Rye Wedges (Makes 44) 1 loaf salty rye bread, about 2 inches in diameter 1 Jar relish cheese spread 1 Jar olive pimlento cheese spread Slice rye bread into 66 slices about thick. Set aside 11 slices. Spread remaining slices with cheese spreads, using about 1 teaspoon for each slice. Alternating the cheese spread, stack five slices together, topping each stack with one of the 11 unspread slices. Wrap stacks in waxed paper an1 chill thoroughly. Just before serving, cut each stack into four wedges. J Blend deviled Jrw?. , ham with horse- - w3Z 0l radish, onion and jtryjS chives. Fold in vjj - whipped cream i and chill before lAvl serving. Dried Beef Dip 6 ounces cream cheese 1 wedge blue cheese (about 1 ounce M cup dried beef, finely cut H small onion, grated 1 tablespoon horseradish 1 tablespoon mayonnaise Let cheese soften at room temper-ature. Blend together both kinds, and then mix in other ingredients. Serve with crackers or potato chips. Avocido Dip 4 strips bacon 2 avocadoes 1 tablespoon grated onion 1 tablespoon lime juice Yi teaspoon salt teaspoon pepper hi cup mayonnaise Dice bacon, fry until crisp, then drain. Peel avocadoes, mash fine and add lime juice and seasonings. Soften with mayonnaise and add bacon bits. This may be used for dipping or for a spread on crisp crackers. When you want a hot appetizer, these little meat balls are tasty and easy to serve as well as to eat: Spicy Meat Balls (Makes 24) H pound ground beef 1 egg Va cup dry bread crumbs 1H teaspoons minced onion Vt teaspoon salt Vi. teaspoon black pepper V teaspoon prepared horse-radish teaspoon nutmeg Dash of tabasco sauce Grated American or Italian Style cheese Combine all ingredients except tiny balls. Saute in hot fat until all will "e browned, which take about 4 minutes. Roll each ball in grated cheese. Insert tooth-pick and serve hot. LYNN SAYS: Simple Combinations Keep Snacks Interesting Celery stalks can be filled with this mixture: mashed avocado sea-soned with lemon juice, salt and onion juice. Perhaps you like as a snack just a thin slice of bread with butter. Ground shrimp mixed with an equal quantity of butter and a seasoning of lemon de"cious; ground ham mixed with half as much butter and some sieved egg yolk is appetizing rtifnl P'Cy SDack t0 serve before try some thin slices of sal- mon spread with cream cheese, eel15 stick You'll like these hot tidbits to serve before a meal: spread strips of uncooked bacon with peanut but m,tl8hUy' fasten with broil until bacon is crisp tidb"S tat a grapefruit for snacks? Wrap rolled and Zn until baconS"icse con wrap shrimp in crisp. Or bacon and broil Collarless DaytiJ Dress Sets Off si- - flip! Til' s ud! I I' 8734 4 e K SIMPLE, coUarle.fs dress that fea' ites'le! young air. Waist top K.f skirt are softly provide just'! cover. Pattern No. 8734 u , ... ' rated pattern In i.' 40 44 Sl7f 14 !" vaV.V; SEWING CIRCLE PATTFt 387 W..I A.am. St., Enclose 30c In coin i0I tern. Add 8c for 1st o.' desired. Pattern No ame p,r Street Address or P.O.T City Search for Tree That Is Oldest I Who has the ' oldest tree: Who has the biggest tr' Local pride in trees h; T off a series of contests a: "; es in which garden ct groups, schools and city have joined. ' East Orange, N. J. has !' covered its oldest tree . c year-ol- d swamp oak. Tie established by scientific-0- It turned out to be 25 jc 10 than most residents had $ The tree will be marks; lj suitable plaque. m So popular was the st: " neighboring Rutherford,!' '' begun a similar oldest-tit-; "'' And in Vermont, Bennir.f ty is holding a Big Tree 'e to determine who has t tree. In some contests, a citr '8 or tree warden acts asji; v the aid of tree expert crement borer which tree no harm is drive: Vi center of a tree and ; K wood about a quarter o! r in diameter is extracted.: ing the number of annua ic the core, the tree's age k exactly. Wit : rings also give a clue as t: conditions in the precedir; c: even 300 to 400 years ago i HEAD STU! DUE TO COLDSy If TO K jr ;'! Oneouncetffl: 12S0 friendly insm-- is..- -. "Z harmful res.: r LPjjfflD 1 ta Many Doctors A h recommend Jj', SCOTT'S EMULSION If yoa Citcli coldi ( often because you L don't let enough .j yrOt A4D Vitamin tooi-- lf i for tho way I'f-"',- , Emulalon help. "!ld toa ward off cold., bu.W re.l.tan. S U it's powerful MIRACLE OF BLOOD Gl's in Korea Need Your Blood THIS IS THE STORY , about a miracle the miracle of human blood. Sgt. Ivan Smith, Grantsville, W. Va., was near death. He had been shot through the chest. The bullet shattered one of his ribs, came out through his back, and caused massive internal bleeding. He had been brought to the 8063rd mobile army surgical hospital, not many miles behind the front lines. From a triangular stand by the cot, the healer that was bringing the miracle to pass whole blood ran steadily from an inverted squat-shape- d bottle through a needle in-serted in Smith's right arm. As oxygen was administered nasally, as the whole blood began to replace the lost, the boy relaxed and became quiet and rational. Reluctantly, death let go and sleep softened the boy's brow. It took five pints of whole blood (average for a wounded man is two to four bottles) before Smith began to recover. Half of Miracle That is only half of the miracle. The other half begins four days before Smith "got it" and 8,000 miles from the battlefield. A volun-teer enters a Red Cross donor sta-tion and gives a pint of blood. He feels no pain, no and practically forgets the entire epi-sode a few hours later. That pint of blood, though, is not forgotten. It gets top treatment, top accommodations, top speed as it is transferred from stateside to the front. Each step of the flight from New1 York is marked with a sense of urgency. The blood is carefully packed in insulated boxes, each box carrying 24 bottles placed around an ice container, and load-ed aboard a commercial plane. In San Francisco the blood is and packed again In ice for the flight to Hawaii. Again the ice is replenished; again at Wake Island, 11 flight hours beyond, and at Tokyo, 12 hours later, the precious packages are rushed to the blood depot. The sense of urgency grows more marked; for, make no mistake there can be nothing to replace lost blood but whole blood. Plasma, the fluid that is left after the blood cells are removed, can be powdered and used indefinitely as first-ai- d treatment. But it cannot perform the miracles of whole blood, which only lasts from 21 to 28 days. Route of Blood The blood is speeded to Pusan where the 6th army medical depot handles distribution. Then forward by hospital train; then a one-mot- 7 rushes it to the 8063rd mobile hospital where Smith is hemor-rhaging to death. Thus at this point, JUST UNDER THREE DAYS FROM NEW YORK, the blood donated by a volunteer touches the life of Sgt. Smith. The cycle is complete. The blood of two men come together though separated by more than 8,000 miles of land and water. One man shed his blood for his country the other, more fortunate, was asked only to donate a pint. This is the story of a miracle the miracle of human blood. The harder our G. I.s fight in Korea for your freedom, the more urgent is their need for g blood. .A shortage of whole blood and blood products for the treat-ment of battle casualties became apparent a few weeks after hos-tilities began in Korea. On July 20, 1950, the department of defense re-quested the Red Cross to assume responsibility for the collection of blood for the armed forces. This I 1 - . - - M 'i A. - :J Kf , if C-- v i I . K 1 1 LIFE'S BLOOD . . . Medics of 3rd infantry division in Korea give aid to a wounded soldier. was accepted, and on August 23 the Red Cross was asked to collect blood immediately for shipment to Korea. Red Cross regional centers received their quotas the same day, and within Ave days blood was be-ing shipped from all parts of the country to the armed forces central processing laboratory at Travis air force base and thence to the far east. All additional whole blood quotas have been met since that time. The First Shipment ' The first shipment arrived in Tokyo on August 29 and was sent into Korea the next day. From August 23, 1950, through November 30, 1950, the Red Cross furnished 30,144 pints of whole blood and 80,000 units of serum albumin to the department of defense for shipment to Korea. This initial operation was entirely financed by the Red Cross. No reimbursement was requested or received from the department of defense. During this emergency period, the Red Cross activated a plan of ex-pansion of the blood program to meet defense needs. The plan in-cluded: expansion of existing and authorized regional programs, activation of defense centers, and the negotiation of agreements for defense blood collection with com-munity blood banks in areas not covered by Red' Cross programs. This plan has been in operation for the past year. On December 1, 1950, a formal agreement between the American Red Cross and the department of defense became effective. It pro-vided that the Red Cross would be reimbursed for actual audited costs of technical operation including personnel, supplies, and transpor-tation of blood from centers and cooperating blood .banks to com-mercial processing laboratories and for part of the direct adminis-trative expense in the collection of blood. The agreement further stipu-lated that reimbursement would be on a per unit basis calculated from cost figures as determined by audit made by the department of defense. Expenses covering such activities as donor recruitment, publicity and promotion, canteen and other volun-teer services continue to be paid by the Red Cross. At present, current collection fa-cilities consist of 44 regional blood programs, 15 defense blood pro-grams, 121 mobile units, and two railroad donor cars. In addition there are 33 cooperating blood banks whose facilities are used for defense blood collection. Three ad-ditional regional programs will soon be opened and two railroad cars added. . ONCE OVER What's Cooking at Santa Anita? By H. I. Phillips J "Horsemeat Scandal Spreads in West." Headline. "TIT HAT'S GOOD today?" I asked the waiter. "I was just talkin' to the chef. It's a tough card," he replied. "Some days it's easy to figure 'em, some days it ain't." "Any late scratches?" I asked, as he handed me a menu, which looked strangely like a racing program. "No. Everything is goin'," he re-plied. "How's the sirloin?" I asked. "They gimme the word it's okay. Looks fit and ready for the test. It's in smart hands." "It wasn't so good last time out," I remarked. "They wasn't trying with it," said the waiter. "They're shootin' today, I hear." "How about the tenderloin?" "It's droppin' down where it be-longs and should win in today's field," said the waiter. "I got a tenderloin here last week that was pretty disappointing," I said. "How so?" "The waiter told me its workouts were sensational and that i showed Derby quality. It was a bum, even with catsup riding," I said. "Maybe they was waitin' - find the right spot," said the waiter. "You can't be sure of anything about beef these days." "You're telling me!" "The chef had a couple of good things this week. Trials had been okay. He recommended 'em to a customer, but they broke down in the stretch. The customers still think it was a fix," said the waiter. "Did they complain to the boss?" I asked. "No. They filed a protest with the racing associations," said the wait-er. A bugle blew "boots and saddles." ' "It's post time in the kitchen," ex-plained the waiter. "You better make up your mind." "What's the word on filet I asked hurriedly. "It's rated a good bet for a sprint but if you like a route I favor sir-loin," said the waiter. "I got a feelin' you came in for lamb chops. If you did, don't let me tout you off onto any steak. Stick to your own handicap figures these days." At this point a waiter rushed in from the kitchen and whispered to my waiter. They talked out of the sides of their mouths for some time. "What did he say?" I asked my waiter. "He likes hamburger at the price," the waiter said. I decided to go for hamburger, with mustard up. After a while my waiter returned with a platter which contained only - boiled potato and some green peas. "What happened to the hamburg-er?" I demanded. "It won," said the waiter, "but they disqualified it." The plane in the last Elizabeth crash landed at Idlewild, after a flight from Florida, at 10:31 . . . Whatever inspection and attention it got there consumed only three-quarte-of an hour before it left for Newark, leaving there at 12:18 .. . Is that the key to the tragedies, in-adequate time for a 100 per cent check? . . . And the hurried opera-tions which a shortage of time de-mands? ... If mechanics can do a proper job on a air-plane after a 1,200-mil- e flight in less than two hours why does it take so much more time to tune up an auto? . . . Serge M. Rubenstein has been ordered deported after eight year's effort' ... If all his lawyers go along it will take the largest of ocean liners. |