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    Make Your Own Summer Magic

    cool beaty tricks

    For smooth, lovely legs, use plenty of suntan lotion at the beach, rich lotion afterwards. (Be sure to defuzz regularly with a razor or depilatory.) For hands he’ll love, lavish on hand cream. Manicure, using pastel polish for day, deeper shades after dark. For eyes that sparkle like Jill Haworth’s, wear sunglasses all day and protect eyelids with a rich cream. For evening eyes that captivate, sweep eyelines upward at the outer corners. Smooth on eyeshadow in luminous tones. Apply two coats of mascara, then frame eyes with perfectly penciled brows. For shining hair, use enriched shampoos, hair-dressings. Protect hair from sun and surf with scarves and bathing caps. For a stay-neat halo of an evening hairdo (Jill’s two-in-one “do” was done by the fabulous Kenneth), mist with a highlight spray. For a pale, pouty mouth by day, use pastel colors; for kissable lips at night, use darker shades and coat with lipgloss.



     

    fresh summer fashions to let you play it cool

    To be a real beauty this summer, make sure you collect clothes that stay calm, cool and simply wonderful—even when the temperature soars higher and higher. Here, Hayley models two perfect outfits that will make fashion magic all through these warm months. Both are a breeze to make from Simplicity patterns. Once upon a summertime, Hayley Mills waved her magic wand and announced that from now on, fashions were going to be more exciting, more beautiful, more feminine and more fun than ever before. Instantly, the most wonderful things began to happen—skirts became breezier, waistlines relaxed and enjoyed themselves, sleeves were free to be long or short, and fabrics, forced to hide under coats all winter, suddenly burst into a tizzy of fresh flowers, new textures and bright colors. Hayley was thrilled. “Let’s wave the wand again and really make this a summer to remember!” She did and presto, there appeared a whole assortment of accessories to add magic to any wardrobe. The results shown here (as delightful as Hayley’s performance in “Summer Magic”) are these chic fashions that add up to much more magic than money.





    OPPOSITE PAGE: Pull separates like these out of the closet and you’ll have a glamorous outfit that shines after dark. Both gently fitted blouse and flared skirt are sparkling white Dacron and cotton ottoman by Galey and Lord. The blouse (Simplicity pattern 4948, 650) comes in Juniors’ sizes 11 to 15, Misses’ sizes 12 to 18. Also included, a full skirt and slim pants. The A-line skirt (Simplicity pattern 4466, 450) comes in waist sizes 24 to 32. Added magic: the jet pin by Coro; gloves by Wear Right; pumps by Capezio.



    THIS PAGE: When is a shirtdress not a shirtdress? When it’s a blouse and skirt, of course. Both team-mates in cotton floral stripes by Riegel are made from Simplicity pattern 4970, 650. The blouse has a convertible collar and a cross-cut front yoke. The skirt is gathered. Also included, tapered pants and a short-sleeved version of the same shirt to wear outside and unbelted. Misses’ 10 to 18. Added magic: straw flats by Capezio, clutch by Ronay.



     

    frosty foods to keep your appetite up-your temperature down!

    Rainbow Dessert can be served in tall glasses, dessert dishes or from a big clear bowl. Rainbow dessert may be made with two to eight layers of flavored gelatin depending on your mood. We made ours five layers, using peach, lime and strawberry gelatin. You may use any flavors you wish.



     

    RAINBOW DESSERT

    Makes 6—8 generous servings.

    Combine:

    1 package peach-flavored gelatin

    1 cup boiling water

    Stir until gelatin has dissolved. Measure out ½ cup dissolved peach flavored gelatin-water mixture and set aside. Do not place in refrigerator.

    To remaining mixture add:

    ½ cup cold water



    Mix well. Chill until heavy against a spoon. Then whip until it resembles beaten egg whites. Spoon whipped gelatin into 6 tall glasses so as to form layer one. Chill until firm.

    Combine:

    1 package lime-flavored gelatin

    1 cup boiling water

    Stir until gelatin has dissolved. Measure out ½ cup dissolved lime flavored gelatin-water mixture and set aside. Do not place in refrigerator.

    To remaining lime flavored gelatin-water mixture add:

    1/2 cup cold water

    Mix well and cool to room temperature. (Be sure it is really cool.) Add layer two to tall glasses. Return to refrigerator and chill until firm.

    To reserved peach flavored-water mixture add:

    ½ cup cold heavy cream



    Mix well. Chill until heavy against a spoon. Then whip until it resembles beaten egg whites. Spoon into tall glasses to form layer three. Chill until firm.

    Combine:

    1 package strawberry-flavored gelatin

    1 cup boiling water

    Stir until gelatin has dissolved.

    Add:

    1 cup cold water

    Cool to room temperature. (Be sure it is really cool.) Pour into tali glasses to form layer four. To reserved lime flavored gelatin-water mixture add:

    ½ cup cold heavy cream

    Mix weli. Chill until heavy against a spoon. Then whip until it resembles beaten egg whites. Spoon into glasses to form layer five. Chill until firm. Top with whipped cream and maraschino cherry.

    cool & quick meals



    TOASTED COCONUT PIE SHELL

    Makes one 8 or 9 inch crust Combine in ungreased 8 or 9 inch pie pan:

    1 package (7 ozs.) moist toasted coconut

    ½ cup melted butter or margarine

    Press evenly over bottom and sides of pie pan. Chill. Fill with favorite chiffon, cream or ice cream filling. Or, for special summer magic, try our Grape Pastel Party Pie.



    GRAPE PASTEL PARTY PIE

    Makes 1 8-inch pie

    In a 2 quart saucepan stir until dissolved:

    1 package (3 ozs.) lemon flavored gelatin

    ½ cups boiling grape juice

    Add by spoonfuls:

    1 pint vanilla ice cream

    Stir until ice cream is melted. Chill until thickened but not set (15-25 minutes). Turn into chilled 8-inch Toasted Coconut Shell. Chill until firm (15-25 minutes). Garnish with whipped cream and chopped nuts.



    CAN-CAN CASSEROLE

    Makes 4-6 servings

    Combine in a 1 ½ quart casserole:

    1 can (10½ ozs.) condensed cream of chicken soup

    1 can (10½ ozs.) condensed cream of celery soup

    1 1/3 cups water

    1 1/3 cups packaged pre-cooked

    1 can (12 ozs.) boned chicken

    Cover and bake in a hot oven (400°F.) for 25 minutes. Uncover and stir well.

    Top with:

    1 can (3½ ozs.) French fried onion rings

    Leave uncovered. Return to even and bake 5 minutes longer or until onions are lightly browned.



    HAMBURGER CASSEROLE

    Makes 6 servings

    In a greased 2 guart casserole mix together:

    1 1/3 cups packaged pre-cooked rice

    1 ½ cups (12 ozs. can) whole kernel com

    1 pound ground beef

    1/4 cup finely chopped onion

    Drain, reserving the juice:

    1 can (16 ozs.) whole tomatoes

    To reserved tomato juice add:

    1 cup bouillon

    1 teaspoon chili powder

    2 teaspoons salt

    1/4 teaspoon pepper

    Pour over meat mixture and mix well. Top with drained tomatoes. Cover and bake in a moderate oven (350°F.) for 45 minutes. Remove from oven and stir tomato topping into casserole. Return to oven and bake 5 minutes longer.



    SUMMER SALADS

    Almost any meal can be made into a festive one by using the seasonal summer salad greens and brightly colored vegetables. Start by combining two or more of the following salad greens—finocchi, savoy cabbage, red cabbage, Boston lettuce, iceberg lettuce, escarole, beet greens, spinach, and chicory. Then, add colorful radish roses, tomato wedges or slices, carrot curls, cucumber circles, thin strips of raw turnip and chopped boiled beets—and onion, if you wish.

    To add the touch to suit your family mood, use your favorite salad dressing.

    Toss and sprinkle with chopped chives for a different taste. Remember to make the most of herbs—both fresh and dry!

     

    It is a quote. PHOTOPLAY MAGAZINE JULY 1963

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