MAINLY FOR WOMEN

Greymouth Evening Star, 4 February 1939, Page 12

MAINLY FOR WOMEN

ITEMS OF INTEREST

BUNETT.ES OUTLIVE BLONDES. FAIR GIRLS DISAPPEARING. The startling physical differences between blondes and brunettes are explained in this article, which states that, -lean Harlow might have been alive, today but for the fairness oi her complexion. Soon, say the doctors, there will be no natural blondes left in the world. A theatrical Press agent, racking his brain for an ''angle” whereby to promote a. promising, inctediblj blonde unknown for his boss, Howard Hughes, in 11)30 coined the phrase ■platinum blonde” and made Jean Harlow world-famous.

Probably no other phrase ever displayed the “selling power” of a pair of words.

Shortly 'women from coast to coast in the United States, even from ocean to ocean abroad, were dashing to beauty parlors in. a platinum stampede that rivalled a. gold rush, all because the hair that haloed the lovely Jean Harlow’s countenance was of a degree of lightness hitherto almost unknown, and its sheen in the glare of Klieg lights was unbelievably brilliant.

But now medical men reveal that, in a sense, it may have been that very blondness that caused Jean’s tragic death.

Meaning not merely the blondness of her hair, but the intensely fair complexion that went with it. For in the fall of 1936. after Jean bad darkened her hair, she risked darkening her complexion and suffered severely 7 from a case of sunburn, which laid her up in bed for several days, and started the physical decline that made her matchless body a wreck.

No one as blonde as that ought ever to stay in the direct rays of the run for more than a. half-hour at a time. The blonde has far less resistance to the sun than the brunette. The physiological reason for this is explained by Dr Louis Polon, famous Now York dermatologist, and associate ol' one of the United States’ outstanding plastic surgeons, Dr James Stotter. He said:

“The skin of blonde people is light in colour because of the absence of so-called pigment granules, or ‘melanin,’ and therefore it lucks the power to absorb the ultra-violet rays- of the sun. Moreover, the blonde skin is not corrugated as in the case of darker people. These corrugations are microscopic, almost invisible, yet they break down the intensity of sunlight. Fair-haired people also display great, instability in reacting to sunburn,, and are more likely to suffer from shock and poisoning.”

'rhe deadly effect of sunburn is due to two factors: One, the shock produced in the body tissues by long, unaccustomed exposure; and, second, the actual toxic effect of body poisons which are denied their usual means of escape through the skin. Body wastes' cannot penetrate scorched skin, and they therefore overburden the kidneys and other organs of the body. The result may be poisoning and weakening of the entire system, and in Jean Harlow’s case the outcome was collapse and death.

Ollier doctors have- stated that there arc pronounced differences in the reactions and physical set-ups of blondes, brunettes and red-heads. That might indicate- that brunettes are the hardiest. Exact statistics are lacking.

MOTHER OF TWINS. On one difference- between brunettes and blondes statistics are quite clear: Blondes, oftener than, brunettes, are mothers of twins. This was the conclusion drawn from studies of Dr. Margaret Wylie, child specialist. Some psychologists have observed l hat men and women on marriage bent have- a preconceived idea as- to the complexion of their mate-to-be, and that if they fail to achieve their unconsciously fore-ordained “affinity,” divorce or much unhappiness is certain, indicating that blondness or bruetteness is a profound factor in biology. Others report, on the basis of tests made with electrical apparatus, that the blonde is colder in responses to movie love scenes than her darker sisters.

Dr. Irving Strauss, New York optometrist. declares a blonde at the wheel of an automobile at night is measurably more dangerous that a brunette, because her eyes are lighter. and therefore adjust less rapidly to the sudden glare of oncoming headlights or street lamps. Blondes more offer have blue eyes, darker types run to brown and black eyes. In time, says Dr. Charles Pabst, dermatologist, there will be no more blondes left. In the first place, those born with fair complexions will expose themselves to the sun and become darker, and in the second, the law of the survival of the fittest will operate to do away with those having sensitive skins. TO WASH CREAM LINEN. To preserve the colour of cream linen articles, such as supper-cloths, table centres, doilies', etc., and prevent. the linen from gradually going white, wash .in bran water. Put 1 cup of bran, into a saucepan with two pints of cold water, bring slowly to boiling point, simmer half an hour, then strain through muslin and add another quart of water and a little molted soap. If the linen is washed and rinsed in this preparation no starching is necessary, as the bran water gives sufficient stiffening. Less soap is used as the bran has a cleansing action, and the articles retain that delightful creamy tint.

TO CLEAN KID GLOVES. Tn remove spots and stains 1 from hid gloves, obtain, an airtight cardboard box with a closely fitting lid. Bore holes about two inches from the, lop ami then thread string across, and lengthways, making a netted tray. You can pttrcha.se from your chemist, two ounces of ammonium carbonate and put this in the bottom of your box. This amount will be sufliiit nt for two pairs of gloves. Place the gloves itt the tray, being careful that they do not touch Ihe ammonia. Close the- box tightly and leave for two days. tinning the- gloves <>•. < r on t’:-; -.C< •nd 'i-..'. They "jd ij.- t oni.■ immact: i at el y cl ea n.

PASTRY BAKING. USEFUL HINTS. 11. is curious how many good cooks ,-iic enable' to make pastry succssfully, simple (hough the process actually is. Therr are several kinds of pastry, but certain points are common to them all. The hands .should be washid in hot water a few minutes neforc (lie pastry is handled, so that the lingers will he as cool as possible; washing them in cold water has the opposite l effect. Flour, fat. water, bowl and board should also be absolutely cold. Accurate weighing of ingredients is essential. 'the flo’.ir should be sifted, and whether the pastry be sweet or savoury, a level teaijooiiful of salt should be- added to each pound of Hour. Unless self-ris-ing flour is preferred, a teaspoonful of baking powder is necessary to a pound oi flour, and when the pastry is required sweet a teaspoonful of castor sugar.

'lTie quantity of fat varies with the kind of paste. For short crust it is usual to allow half a pound of fat to a pound of flour, unless a. plain paste is wanted, when the quantity should bo reduced to six or seven ounces. For flaky pastry use twelve ounces to a pound of fat to each pound of flour, according to the richness required. For most purposes half butter and half lard will be found the most satisfactory, though dripping or bacon fat makes a. splendid short crust for hotpots and meat pies, and all butter for rich tarts and choice cakes.

It is not possible to state definitely the quantity of liquid required, as the amount varies somewhat according to the flour and fat. Never, however, should the pastry be made so sticky that it feels wet and clings to the hands uncomfortably; only enough moisture should be used to enable the paste to be rolled out without breaking. and towards the end it. should be added literally drop by drop. Two yolks of eggs may be mixed with the flour at the beginning, and it is thought that a dessertspoonful of lemon juice mixed with the water makes puff pastry lighter. When rolling out pastry always use the minimum of flour on the board and rollling pin; rather endeavour not to get the paste too sticky in the beginning than try to rectify matters by heavy flouring afterwards, which makes the pastry hard. Short Crust. For short crust, which is the kind of pastry generally used for fruit and meat pies, merely cut the fat into the flour with a knife, and when the pieces ar thoroughly coated rub them into the flour with the fingertips until the whole is fine and crumbly. This takes time to do properly and should not be hurried. Add a little of the liquid, mix with a knife, then with the hands, adding enough water from time to time to make a compact mass. Roll the pastry out once only, and, do not turn it over nor press heavily with the rolling pin. This is really not a difficult paste to make provided it is handled lightly and water is used sparingly. A similar paste for boiled or steamed meat puddings is made by using finely-chopped suet instead of lard and butter. Flaky.

When short crust can be made successfully flaky pastry should be tried. This can be used for mince pies, cheese cakes, meat pies, and many baked puddings for which a lining oi. pastry is required. Rub a quarter of the fat into the flour and mix to a stiff paste with water. Roll out the pastry into a. long oblong, about half an inch thick. 'fake another quarter of the. fat and cut it into tiny pieces, which should be placed on the dough two-thirds of the way down. Fold over, turning over the plain third first, then the rest, so that all the fat is hidden, press the edges together firmly, and roll out into another oblong, taking care that the butter does not break through the pastry. Repeat the- process twice more until all the fat is used.

Puff pastry is by far the most difficult kind to make successfully. It also takes time io prepare, and if it is to be light it must be left to cool between each rolling. It. is essential to have this pastry, however, for patties and vol au vents, and it is usually required for small fancy cakes which have pastry as their basis. The cook should experiment -with a small quantity at first. The butter should be prepared by squeezing it tightly in a cloth to remove as 1 much moisture as possible; then it should be put in a cool place, us it is important that it should not be soft. Take a. small piece of the butter, about an ounce, rub it into the flour, and make a stiff paste with sufficient cold water, and egg yolks and lemon juice if used. Roll this out into an oblong shape about an inch thick, place the rest of the butter in slices on the pastry so that about two-thirds of it. is entirely covered, fold over into three so that the butter does not show, pressing the edges together. Leave this in the coolest available place for half an hour, then roll out into an oblong again, taking great care that the butter tloes not break through. Fold over into three again, and leave as before. Repeat, the process until it has been rolled out from live to seven times. The board should be floured a little each time to prevent the pastry from sticking. Coolness is essential, and if a marble slab is available, so much the better. j

HOW A FILM STAR LIVES Merle Oberon, who complains that 90 per cent, of her salary goes in taxation to the California. U.S. and British Treasuries —leaving her only L‘sooo oiit of the C 50,000 she earns—has explained how she manages to live. She receives, a Hut sum for each picture and does not work on a salary hasi This is her monthly budget: — Rent £BO Three servants £55 Upkeep of her home .... £BO Upkeep of her car £-5 To her agent £2OO Entertainment £2O Insurance £2O Doctors and health treatment £l5 Business manager £lOO < T<>thiw: and m'scMlnm-ous L‘?u lh;’l brine Ij’’l bldlld I'-’al ILOL) month, or £7.336 a year.