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April 24, 1958 - Image 13

Resource type:
Michigan Daily, 1958-04-24

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APRIL 24,195E



. A ... .

Trench Coat* aintains Popularity
Versatility is the key to the.
ardrobe of today's women. f
Appropriately, University coeds
em to follow this -train of f':
ought in selecting their appar- f
including rainwear. For a sec-
d consecutive year, the trenchn
at is still high in fashion.-w
Solving the dilemna of most -
idents about "what to wear" in
in Arbor's changeable weather Y;
o been its greatest appeal, buty
is year even the trench coat has f
ded the appeal of versatility.
Add Belts, Flares s.,
Slimmer, belted styles, moder-
e flare designs or full pleated
cks present a few versions of
e popular fashion.
Some styles feature a conven-}
nt hood, which tucks away as a
iar. Others include matching
ts as part of the outfit. -..
Decorative buttons, large and .
all and in varying numbers,
e the basic 'trench coat a cer-
n degree of individuality. Clever<
bbed cuffs and pockets also add
Interesting note to the plain-}

Color Popularity Rises
New colors have also been add-
ed. "Many of the girls this year
Y ave been asking for blues, aquas,
yellows or reds in the, trench
coat," a local merchant com-
ments. Tartan plaids are also
rising in popularity in the trench.
coat line.
Coeds tend too be fairly con-
servative, and most choose colors
and styles which are adaptable'
to school and date wear - thus
the trench coat, in style, taste and
color fits the coed's wardrobe. in
Although many coats are fea-
tured in washable dacron and cot-
ton, other materials such as faille
or gabardien are prevalent in the
dressier trench coat.
Plaid Linings.
Poplin syles,' several with
bright plaid linings, continue to
be best trench-coat sellers for the
University student.
In other rainwear and all-
weather bcoats, . the materials
range from sil to wool jersey. A'
new water-repellent wool Jersey
coat ini navy, red, grey or powder
blue prseents a new innovation in
fashion trends in the Ann Arbor
Further versatility in rainwear
is a new black faille all-weather
coat touched with white trim..
it doubles as an evening coat.
, For annual Ann Arbor 'mon-
soons,' umbrellas of plaids, stripes
or flowered prints match 'the lin-
ings of the raincoats or add color'
to the beign and tan trench coats,

Proper Tips
By Etiquette
With the soft breezes of summer
comes traveling; and with travel-
ing comes the perennial question of
Etiquette experts claim that
manners away from home are best
revealed in tipping procedures. For
ships, planes and trains there are
definite rules to be followed. -
Just before disembarking from
a ship and beginning to tour, a
passenger tips the room steward,
table steward, headwaiter, wine
steward and the 'deck and bath
Standardize Rates
Rates for tipping are becoming
standardized with certain amounts
specified. One expert says that the
steward who has taken care of
your room, the table steward and
the head waiter expect to receive
from $7.50 to $10 per person.
Deck stewards, bath stewards,
cabin boys and the "boots" receive
one dollar or more depending on
the service which they have ren-
dered. Tips for these may be given
at the time of service or at the end
of the voyage.
On most ships the chief steward
is classed as a ship's officer and,
as such, is never tipped.
For those traveling by plane the
problem of tipping is not so com-
plex. No member of a plane crew
is ever tipped, as all have a pro-
fessional status.
Tip Sky Caps
When you pick up your luggage
at the destination, the airline
provides porter service from the
plane into the checkout area.
These are staff porters and are
not tipped, but porters (sky caps)
who take over from them and
carry your luggage to waiting
limousines or taxis are tipped ap-
proximately $.25 per bag.
On soie planes there is a charge
per meal. It is important to deter-
mine this before taking off. Meals
are always served on the interna-
tional flights as part of the cost
of transportation.
Red Caps, Porters
Train travel involves the tipping
of red capsin railroad stations be-
fore boarding the train, as well as
tipping the porter and steward in
the dining car.
In most terminals redcaps re-
ceive a standard price per bag, as
much as $.25 in large cities. An
additional tip is usual where the
service has been prompt, courteous
and efficient.
In areas where redcaps do not
receive a set fee, a minimum of
ten cents per bag is expected in
addition to a tip of a quarter or
more, depending on the amonut
and weight of the bags.
Quarter MinimumA
On trains, as well as in res-
taurents, the tip left for dining,
service is between 15% to 20% of
the total bill and never less than
a quarter, etiquette experts say.
Restaurent tipping need never
embarrass the diner if he remem-
bers certain rules. Tipping shouldT
be done in an unobvious manner atC
the end of the meal. The waiter isr
generally the recipient of the tip,I
but on certain occasions the head-
waiter, if special service has been
given, is thanked and given a token
in the form of a tip.I
our Service
to Willow Run1

They're brimful of flattery!
Of course we're speaking of the
new spring hats, bringing news to
the fashion front with their brims
of every size and shape. High hats,
wide hats, deep hats: Take your
Milliners have given their nod
of approval to three basic styles
for -spring. The cloche, the turban
and the roller are the trio most
likely to gain "top spot" on Mi-
lady's outfit.
Cloche Hugs Head
Hugging the head like a helmet,
the cloche features a small down-
ward brim that melts into the
crown without benefit of head-
Borrowed from the flapper era,
the turban provides high, upward
lines. Its silhouette is funnel-like;
its mood gay.
For a face-framing halo, the
roller is your answer. Jaunty and
upturned, its brim may be small,
medium-sized or full-blown. It is
designed to be worn well back on
the head.
Fabrics Favor Suppleness
Fabrics ,'are supple, including
straw cloth, silks and chiffons.
Many are in materials to match
Citrus tints dominate the color,
recipe. Bold, dramatic shades of
orange, lemon and lime provide
the perfect "fashion frosting" for
that spring suit or summer che-

-Daily-George Keefer
..hugs head

mise. An occasional note of black
or white offers relief to the color-
ful scene.
Even beachwear has succumbed
to the trend towards hats. Beach
tunics are being sold with match-
ing dust caps. High straw hats
trimmed with rope pigtails are
offering added eye - appeal to
bathing suits.
Every occasion, every mood and
every costume finds its counter-
part in headgear this spring. With
such a gamut to choose from, who
can blame a woman for going

Flattering Brims Make
Spring Fashion News
(.4 aas sss s n

-Daly-George. Keefer
SHINE IN THE RAIN-Versatile raincoats combine comfort and'
style during April showers. Flared sleeves, wide collars with tuck-
away hoods and decorative buttonA turn the utility coat into
fashion news.
Chemises, Sacks Demand
New ShorSlim Lingerie

. wide-brim flattery

-Daiy--ueorge seeIer
... jaunty look

Honestly, we're giving it to you
straight ,...
We mean the slim new lingerie,
smooth under this season's hip-
hugging chemise.
Hardly there at all is the short,
short slip ,designed especially for
chemises. Extending only to mid-
dle-thigh length, it has no chance
of ever showing beneath the: hem
of even the briefest sack dress.
The starkly-tapered dress
chooses as its companion the half-
slip that narrows to an even tight-

er taper-but walks via a kick
pleat in the back.
The chemise is a slip designed
for the dress of the same name.
Choose one in white tricot with a
bodice and scalloped hem of nylon
lace and net. Another variation
comes in thin batiste, self-em-
bellished with crystal pleating.
The long line of the chemise
silhouette is perfected by a round-
ed lace bandeau and a long-legged
panty girdle strong on thigh con-
Some dresses feature built-in
bras, designed to direct the fall of
material against the body below
the bustline. Other dresses achieve
their semi-fitted front and straight
back with the help of an under-
corselet of boning.
There's no denying that the
chemise is star on the fashion
stage, but it needs this season's
lingerie in supporting roles!.

Correct Cosmetic Method
Plays Up Natural Beauty

First step on the milky way to beauty-
our new milkmaid Beauty Bar for
actually made with
,,") fresh milk and ceeam c
r The modern refinement of
the oldest and most effective
beauty ingredients in the
world: pure whole'milk and
fresh sweet cream! These
natural beautifiers and
lubricants are blended with
rich emollients, unguents and
"Mik makes the difference" beneficial oils, and are
packaged for you in
- :charming milk-white
containers sprinkled with
- country-garden flowers.
Available in a complete
-- line of beauty preparations.
Available in a complete
line of beauty preparations
14% AMD
**a cba" ua
_ ..

Do you make-down-or make-
Just as poor cosmetic applica,-
tion can play down your looks,
so can correct technique do won-
ders for playing up your beauty.
As its name implies, foundation
is the first step in this beautifying
process. Pancake, used with a
damp sponge and water, does ,the
most complete job of covering.
Its excess is buffed off after dry-
ing with a cotton square.
For a lighter foundation, choose
an oil and powder blend in liquid
form. Use without powder for a
glowing look, or add powder if you
want a mat finish.
Rouge should be applied spar-
ingly over foundation. Dot on with
fingertips over the cheekbone,
then blend out toward the temple.
Keep rouge high, and near the eye.
Powder, too, calls for a light
touch. Consistent coverage, even
on lips and eyelips, helps to set
lipstick and eye shadow later.
Press the powder against the skin,
starting with neck and chin 'and
leaving nose for last. Let it cling
for a minute before whisking off

The Eyes have it!-Or they can
if you learn to accent them cor-
rectly. Eyebrow pencil should be
sketched in with light, short,
feathery strokes, accenting and ex-
tending where necessary.
Stroke mascara from base of
lashes outward toward tips, to en-
courage curling. When lashes are
dry, go over them with a dry brush
to separate hairs.
Eye shadow should be stroked
delicately along edge of eyelid,
starting at center and continuing
just beyond the outer corner of
eye. Blend color upward and out-
ward with the fingertip, leaving
the deepest coloi along edge of

_ __-

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