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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Aug. 21, 1958)
PAGE 4 B HERALD AND HEWS. KLAMATH FALLS. OREGON THURSDAY. AUGUST 21. 1953 Mouth Make-Up The mouth that is strictly on its own this summer under a cover-up beach hat or face-caging veil has captivated Max Factor, who gives his full attention to the ins and outs of make-up for Uus indepen dent little performer. Some handy tips? Stop giving your lips a scant last-minute of your makeup time. Factor urges you to save the lion's share of your make-up minutes for this fea ture of the face that's going to put on the whole beauty show. Start by removing every trace of color from your lips. Then, before you even reach for your linsliik. have lips completely filmed with foundation make-up. If you're tan. wear a pastel lipstick shade. A pink V orange will give you the full impact of either color. If you are fair-skinned, settle for the most brilliant clear, clear red in t color spectrum. Learn to use your lipstick brush with finesse. Here's where art-work really pays off, says Factor, who reminds the user of a sable tip that upon its sure-handed strokes de pend a curvier lipline and a younger-looking mouth. For a more voluptuous lipline fits fashions compensation tor summer's severe little dress i, car ry your lipstick brush all the way out to the corners. After practicing a bit with your brush, dare to ex tend the upper lipline beyond the corners. Carry your brushful of col or all the way beyond the ridge of demarcation between lip tissue and skin with the final flourish of your brush, sweep clefts into fuller curves, and deepend the curve of your lower lip. A beauty spot (cut from a page of black court plaster or dotted on with a sharp black eyebrow pen cil) will point to a pretty mouth! like a road-marker points to a curve. Your lips" will be soft, resilient and more responsive to art, says Factor, if you'll cream them at night, just as you do your face. To massage litis, open your mouth wide to form an '"O", draw them lautly over your teeth, and with a fingertip, briskly rub your rich es trogenic face cream over their sur face, first in one direction, then the other. SALAD, DRESSINGS AND MAYONNAISE es, Mayonnaise and Salad Dressing lend a smooth creamy texture and a pleasing mild, but distinc tive flavor. The adaptability of salad dressing and mayonnaise is shown in many ways. By themselves they are well suited to any salad, and they can be varied according to the homemaker s individual tastes, by the addition of fruit and vegetable juices, seasonings and sauces. These dressings further prove their adaptability in other ways. Mayonnaise and salad dressing are almost as important to a sandwich as bread. They are the perfect spread to moisten and flavor meat, cheese, peanut butter, tomato, and many other sandwiches, either a combination of these, or your par ticular favorite. In "salad" type sandwiches, these two dressings are just the right thing to use as a moistener, a binder, and for perfect spreading consistency Smooth, satiny sauces may be made with the addition of mayon naise and salad dressing to your favorite sauce recipe for meats, vegetables or casseroles. Dips take on the desired dipping consis-i tency with the inclusion of mayon naise or salad dressing, as wen as good color and flavor. Recipes are now available for numerous desserts using the two dressings, hoi applesauce is del.'chtful with inc udme cakes and pie crusts. gingerbread warm from the oven: Although mayonnaise and salad o is crushed pineapple that s been dressing are interchangeable as heated. far as use is concerned, they dif-i There are weeks and months set aside for this and that but the whole year can be devoted to sal ads to keep your menus healthy and happy. Nalley's, in its 40th year of good flavors, has been emphasizing its Specialty Dressings during this an niversary year. At the salad dress ing counter at your grocer's, how ever, don't overlook Nallcy's Sour Cream Dressing which is the per lect base of any number of dips for easy entertaining. (We still like to add finely chopped smoked oys ters to a bottle of the dressing for one of the best and quickest dips possible). Also, don't forget Nalley's May. onnaise and Tang Salad Dressing. Pacific Kitchen in Seattle, of which Mrs. Emma States is direct or, has a lot to say on the value of mayonnaise and salad dressings to the menu. Her report follows: The versatility of these two prod ucts has been proven again and again in the kitchens of America. Mayonnaise and salad dressing have earned a place on the home- maker's shelf not only as an im portant ingredient in salads of all types, but as a flavorful part of sandwiches, dips, casseroles, and even desserts. To all kinds of dish- fpr Kliphflv in Insroliante o"-. ... 6- tuititio auu method of preparation. Mayonnaise i au uutuujiea aressing, an emul sion made with eggs. oil. more vinegar than mayonnaise and therefore mayonnaise is milder and Ipsk tar than Cat4 n but each lend themselves to a large variety of variation and uses. Following are thr rMne u,l,,-.u show the versatility of thes dress- mgs: TANG-ASPARAGL'S CASSEROLE 8 hard-cooked eggs t teaspoon Nalley's Prepared Mustard ' teaspoon celery salt h cup Nalley's Tang Salad Dressing Few grains salt Few grains pepper 3 tablespoons flour 4 teaspoon salt I '4 cups milk , 2 teaspoons chopped onion t cup Nalley's Tang Salad Dressing 1 package (3'i-oi.) Nalley's Potato Chips, crushed, (about 1 2-3 cups) 2 No. 303 cans asparagus spears Cook eggs and devil with mus tard, celery salt, l cup Nalley's Tang Salad Dressing, salt, and pep per. Set aside. Melt butter or mar garine in saucepan: stir in flour and salt: and gradually stir in milk, being careful to avoid lumps. Cook until thickened. Add onion and pimiento. Cool slightly and stir in Nalley s Tang Salad Dressing until well blended. Line bottom of casserole with Vi of crushed potato chips. Arrange as paragus on top of potato chips, alternating spear tips with cut ends. Place deviled eggs on as paragus. Pour sauce over all and sprinkle top with remaining potato chips, cake in oven until thorough ly heated, 20-25 minutes at 350 degrees. Serves 8. TOSSED SHRIMP SALAD 't lb. shrimp or crab meat H cup Nalley's Tang Salad Dressing 2 tablespoons vinegar 1 teaspoon salt H teaspoon pepper h cup celery 1 tomato 3 green onions, chopped 1 head lettuce or other salad greens Marinate shrimp or crab meat in mixture of Nalley's Tang, vin egar, salt, and pepper. Add celery, tomato and onion. Break salad greens into bowl. Combine. Toss lightly. Serves 4-6. SWEET AND STRAWBERRY ' SALAD 1 package strawberry flavored gelatin H cup boiling water 4 cup Nalley's Mayonnaise v1! cup heavy cream, whipped 2 teaspoons grated orange rind 2 oranges, cut in pieces 1 box strawberries, sliced 4 bananas, sliced Dissolve gelatin in boiling wa ter. Cool and add Tang. Chill un til consistency of egg whites and whip until light and fluffy. Fold Jin whipped cream and chili slight ly, fold in orange rind, oranga pieces, strawberries and bananas. Pour into mold and chill until firm. OOKIES Delicious for picnics and barbecues . . . good anytime! If you have an 8- or 9-inch skil let you can make individual ome lets and fill them. Use three eggs, one tablespoon of light cream and V teaspoon of salt for each ome let and plenty of butter in the skillet. TIIEONEand OIXLY KitehcnAid Automatic Dishwasher - Franchised Dealer - McCollum Lumber Home Mart 2030 So. Sixth TU 2-5885 ik PROM PETT F0 on the back! 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