43
" I think a marvelous stunt would be to have your best friend (or the most critical acquaintance) take some candid color snapshots of you from all angles, dressed just as you usually appear at, say, six in the evening. The same hairdo, the same makeup, and if possible the same expression on your face. Be honest! Be sure to have her take the rear views, too.
There ought to be some other shots of you wearing your best going-out-to-dinner dress, or your favorite bridge-with-the-girls costume — hat, gloves, bag, and costume jewelry. Everything. Then have that roll of film developed and BLOWN UP. You can’t see much in a tiny snapshot. An eight-by-ten will show you the works — and you probably won’t be very happy with it. Sit down and take a long look at that strange woman.
Is she today’s with-it person — elegant, poised, groomed, glowing with health? Or is she a plump copy of Miss 1950? Is she sleek, or bumpy in the wrong places? How is her posture? Does she look better from the front than from the back? Does she stand gracefully? […] Feet together or one slightly in front of the other, is the most graceful stance.
[…]
I always pin my bad notices on my mirror. How about keeping those eight-by-ten candid shots around your dressing room for a while as you dress? "
― Joan Crawford , My Way of Life
47
" When I plan a menu I consider color, texture, taste, and balance: Color: A red vegetable next to a yellow one looks unappetizing. Two white ones, like celery and cauliflower, look awful.
Texture: Creamed chicken with mashed potatoes makes too much mush. Always serve something crisp with something soft.
Taste: Never team two sours, two sweets, or two bitters. Candied yams and cranberry sauce are both delectable, but served together they break two of these rules, color and taste contrast.
Balance: Courses shouldn't be uniformly rich nor light. A too rich menu might consist of a heavy cream soup, a roast with thickened gravy and potatoes, and a heavy cream soup, a roast with thickened gravy and potatoes, and a heavy whippedcreamtopped dessert. If the main course is substantial, the first should be light, crisp and appetizing, and the dessert an airy sherbet or a compote of fresh fruit.
I decide first on the main course. For a buffet for twelve there should be two warm dishes. If you're going to be a relaxed hostess choose two that can be made the day before. Most of them improve with reheating. Some of the possibilities are beef bourguignon, boned and skinned breasts of chicken in a delicate cream sauce, a shrimp-lobster-and-scallop Newburg, lamb curry with all its interesting accompaniments.
With any of these, serve a large, icy bowl of crisp salad with a choice of two or three dressings in little bowls alongside.
Hot dishes must be kept hot in chafing dishes or on a hot tray so that they’re just as good for the second helping. Plates should be brought warm to the buffet table just before the guests serve themselves. I like to have a complete service at each end of the table so that people won’t have to stand in line forever, and there should be an attractive centerpiece, though it can be very simple. A bowl of flowers, carefully arranged by the hostess in the afternoon, and candles—always candlelight.
The first course for a buffet supper should be an eye-catching array of canapés served in the living room with the drinks. I think there should be one interesting hot thing, one at room temperature, and a bouquet of crisp raw vegetables.
The raw vegetables might include slim carrot sticks, green pepper slices, scallions, little love tomatoes, zucchini wedges, radishes, cauliflowerettes, olives, and young turnips. Arrange them colorfully in a large bowl over crushed ice and offer a couple of dips for non-dieters.
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It’s best to serve hot hors d’oevres in two batches, the second ones heating under the broiler while the first round of drinks is served.
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After people have had their second helpings the maid clears the buffet and puts out the dessert. Some people like an elaborate ice-cream concoction — so many men like gooey, sweet things. Pander to them, and let them worry about their waistlines. Some people like to end dinner with cheese and fruit. Other two kinds — one bland and one forthright, and just ripe. French bread and crackers on the side. For diet watchers gave a pretty bowl of fresh fruits, dewy and very cold. Serve good, strong coffee in pretty demitasses and let the relaxed conversation take over. "
― Joan Crawford , My Way of Life
48
" 1. Start with your base. Bases come in convenient stick form, but I prefer a liquid one. A sallow skin need a pinkish tone. For a ruddy complexion, beige is flattering. Smooth the base right up to the hairline (you can always wipe spots off the hair with a tissue later) and blend it around the ears, on the earlobe, and down over the neck.
2. If your face is very round, smooth a darker shade at the sides, below the cheekbone, to narrow it. If your nose is too long, put the darker shade at the tip, and at the sides of the nostrils,. There are a number of possibilities depending on your bone structure.
3. A lighter shade will bring out receding features. [...]Use pale pink just under the brow and under the brow and under the eyes to bring out deep-set eyes. I don't use white under my brows because my bone structure doesn't lend itself to that. [...] I hate to see girls with TOO much white under the brow - or too much eye makeup of any kind, for that matter. If the forehead protrudes they shouldn't use the white under the brows at all. It exaggerates it. And if they have a tendency to be puffy - and everybody has puffy days - they look worse with great white blobs under the eyes.
4. The important thing about shading and contouring is to blend so carefully that you can never see where one shade ends and the other begins.
5. So start with three shades of base for the redesigning, plus white if you need it. Add a blusher that you brush on with a large soft brush made for the purpose. I like a brownish shade. It matches my natural complexion and I brush it on under my cheekbones to accent my bone structure. But a very fair skin could use a bluish pink blusher...
5. Translucent powder goes on next. It must be translucent or your careful job of shading will be covered over. And not too much. Just light dusting of it to cover the shine...
6. After powdering, take a tissue and BLOT. Then clothes won't get soiled.
7. I put on the lipstick and smooth it over with my finger - I never rub my lips together. Then I outline the lips carefully with a lipstick pencil. I never use a brush. Then BLOT. There's nothing uglier than lipstick on the teeth. "
― Joan Crawford , My Way of Life
51
" A well-known skin specialist patronized by many famous beauties charges seventy-five dollars for a twenty-minute consultation and eight dollars for a cake of sea-mud soap. I get more satisfaction and just as much benefit out of applying a purée of apples and sour cream!
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Of course, all masques should COVER THE NECK too.
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Masques should only be used ones or twice a week.
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While the masque is working, place pads soaked in witch hazel or boric acid over your eyelids and put on your favorite music.
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A masque really works only when you're lying down. Twenty minutes is the right length of time. Then wash the masque off gently with warm water and follow with a brisk splash of cold water to close the pores.
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For a luxurious once-a-week treatment give your face a herbal steaming first by putting parsley, dill, or any other favorite herb into a pan of boiling water. (Mint is refreshing too.) Hold a towel over your head to keep the steam rising onto your face. The pores will open so that the masque can do a better job.
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Here are a few "kitchen masques" that work:
MAYONNAISE. [...] Since I'm never sure what they put into those jars at the supermarket, I make my own with whole eggs, olive or peanut oil, and lemon juice (Omit the salt and pepper!). Stir this until it's well blended, or whip up a batch in an electric blender.
PUREED VEGETABLES - cucumbers, lemons, or lettuce thickened with a little baby powder.
PUREED FRUITS - cantaloupe, bananas, or strawberries mixed to a paste with milk or sour cream or honey.
A FAMOUS OLD-FASHIONED MIXTURE of oatmeal, warm water, and a little honey blended to a paste. "
― Joan Crawford , My Way of Life
