The Modern Idea
in Children s Camps
EIGHT STEPS
TO BEAUTY
MRS. PENROSE LYLY
A beautiful woman is never an accident.
She is either the perfect work of nature or
else the result of intelligent study and ap
plication of modern make-up principles.
Wally Westmore, one of the famous West
more brothers who do so much to keep the
women of the screen appearing lovely,
here lists the basic make-up rules which he
uses in his Hollywood studio. Study them
carefully.
1. The powder base is important. It ac
tually protects the skin, and also sets the
tone and forms the foundation for the rest
of your makeup. Despite all these important
things which it does, it should be applied
very sparingly.
2. Cream rouge goes on after the pow
der base. Rouge forms the contour of the
face. With round or square faces, it should
be applied in a triangular area starting in
the center of the cheek up to the temple *
line and then down to the jaw. For long
thin faces, it should be applied in a circle.
3. Delicately is the rule for applying eye
shadow. Select the shade by the color of
your eyes. With blue, green or gray eyes,
use blue-gray shadow. With hazel or light
_
MARTHA DRISCOLL
brown eyes, use light brown shadow. If
the eyes are small or deep-set. apply shadow
extremely lightly and keep it away from the
hollows of the eyelids next to the nose.
4. Profusely and with a puff—that's the
way powder should go on. Powdering of
wrinkles and lines keeps the suspicion of
age from the face. After powdering, use a
powder brush to remove all excess powder.
5. If, after powdering, you see that you
need still more rouge, apply a little dry
rouge. But be sure that the dry rouge
matches the cream rouge used earlier.
6. Mascara must be handled gingerly,
like dynamite. Use black with dark types
only. For light types, use brown mascara.
Do not bead the lashes. Apply mascara with
a clean brush and do not rub it back and
forth across the lashes. Brush it on in the
direction of the lashes' growth.
7. In using the eyebrow pencil, use
graceful strokes, not hard straight lines.
To add length to the brows, use delicate
strokes as though you were actually draw
ing in one hair at a time. The black pencil
is to be used only by dark types.
ft. If possible, use a lip brush, a so ft, small
camel s hair painter's brush, for applying lip
rouge. Outline the shape of your lips with
such a brush. Then use your lipstick to fill
in. Remove excess with cleansing tissue
pressed between the lips.
By MRS. PENROSE LYLY
A thousand feet high, about 35 miles
from Rutland, lies a modern paradise for
modern children at Hancock, Vermont. All
during the summer the youngsters, girls
and boys both, continue to grow up in this
camp where there is no competition, no
pennants for best swimming, best this or
that, but where the Green Mountains, the
lake and the amazing secrets of nature are
their educators.
"Very few Americans understand how to
rest and enjoy it, so we try to teach the
growing generation that zest is a definite
part of any intelligent life,” explains Marie
Taylor, co-director of this progressive camp.
"City children will profit far more by
learning from nature what nature can teach
than they would learn from incessant com
petitions for tawdry medals'and banners
to take home with them in the fall.
"So we have no competition. We try to
develop the children along lines of their
natural talents. Some boys build boats, then
sail them, others build houses for their pets
and then take care if the pets in their new
homes.
"Girls like to paint and make things from
.wood and clay. But no one is allowed to
try to make something merely to prove that
he is smarter than some other camper.
Development rather than striving is what
we tfy to encourage.
"And as a result, there is a poise and
rugged happiness among our boys and girls
that make a person pause and study them.”
Miss Taylor takes
pride also in the
absence of uni
forms or fancy
sports clothes at
her Vermont re
treat. "We wont
allow expensive
outfits. They make
the children self
conscious about
their sports. Old
clothes, comfort
able and of no fur
ther use, make the
ideal sports togs.”
At this very
modern camp, now
10 years old, there
are no Sunday ser
vices or trips out
of bounds to
churches. "We feel
that if we split our
children up on
Sunday in order to
Ham Cooked with Beer Makes a Delicious Summer Dish
HERES A DELICIOUS DINNER
which many a Colonial Dame was de-
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k
Spiced Ham Baked with Beer and with Beer at the Beverage.
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lighted to place before her Sire—spiced
ham, baked with beer and served with beer
■ ■■■■ i..
77)is lad vears his
“birthday suit”
for his daily dip.
At left, a camp
youngster gets ac
quainted with a
veil-fed Vermont
frog.
send some to one Christian church, others
to another and still others to non-Christian
services, wc would stir up latent religious
and racial antagonisms in their unfolding
minds. So we ask the parents to call off all
denominational activities during the months
at camp.
"Comradeship, sunlight and mountain
air, wholesome food and the ring of
la ghter through the trees must suffice for
a short period. When they return to the
city, then each can go off to a different
church to worship.”
as the complementary beverage.
Little did the Early American housewife
realize that her favorite menu would, more
than a hundred years later, be the last word
in sophistication. Modern tastes consider the
peak of flavor "zestful bitterness.” Beer just
naturally fits into this heading. Beer used
as a basting for a baked ham adds just the
right zip’ and also gives the meat a fine,
crisp brown crust.
A grand summer menu which can be used
for a supper party or for your evening din
ner is one in which this ham plays the im
portant part. You will be sure to tweak the
weakest summer appetite by following this
suggestion Merely have spiced ham, shoe
string potatoes, a fresh green salad and beer.
The meal is tastefully finished off with
crackers and a ripe cheese. _
Eloise Davison, well-known home econ
omist, in her new booklet, "Beer in the
American Home,” has a delightful recipe
for the baked ham. Here it is:
I eight pound ham; cloves; cup brown
sugar firmly packed; I tablespoon dry mus
♦ard- 2 tablespoons vinegar, two glasses of
beer.
Cover ham with cold water. Bring slowly
♦e a boiling point. Simmer for three hours.
Remove from water. Skin. Score fat in dia
mond shapes, end stud with cloves. Make a
paste of sugar, mustard and vinegar. Pour
over ham.
Bake in moderate oven (350 degrees F.)
IJ4 hours, basting frequently with beer
Approximate yield: 24 portions.
The juice t>l the basting on the ham can
be made into a delicious sauce to be served
on the ha no whan sliced.'