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Not since Lady Godiva's famous ride through Coventry has long hair been so much in the The other day there arrived to appear at Covent Garden a tall, good-looking opera singer from New York Metropolitan, with a charming smile, a wonderful voice and three plaits of shining dark hair coiled elegantly round her head. Nothing particularly surprising about that. But when she let her hair down at rehearsal, a gasp went up. Blanche Thebom's rippling brunette tresses not only reached to the ground, but trailed about her feet as she stood. She has not had her hair cut for 13 years. It is now more than six feet long and is still growing. In these days of short crops and urchin cuts, a woman with hair half that length is as unusual and striking as Yul Bryn-ner with his shaved pate--and every scrap as attractive to the opposite sex with her longer hair. Consider the case of Audrey Hepburn. Cute and appealing, certainly, with her cropped, urchin hair style, but really beautiful wth her new "Love in the Afternoon" long bob. Janette Scott used to be very proud of her thick plaits and the fact that she could sit on her lovely dark hair. When she played Peter Pan on the West End stage, she wouldn't cut her hair, but rolled her waist-length curls up inside a cap. Now she's had it cut to shoulder-length for her latest screen role in "Happy is the Bride". Director Roy Boulting says consolingly: "If possible, she is even prettier than before." But Jan says sadly: "It wasn't easy parting with it. After all, I had it quite a long time." There are, ot£ course, snags about having as much hair as Blanch Thebom. For instance, it takes her about four and a half hours to shampoo it--and a great deal of space to spread it out to dry. Worse still, for a very talented opera singer it is apt to distract interest from her voice--which is why she only lets it down when the parts she is playing demands it. Otherwise, she keeps those plaits firmly coiled round her head. Continental women seem to appreciate the glamor value of long hair more than English or American girls. One of the charmers of the tennis world, who was at Wimbledon this year, is the 21year-old French player, Mademoiselle Bouchet. When playing she wears her JKair plaited and tied up with ribbons. But off the court, her two-feet long brunette tresses flow around her shoulders. And what magnificent use French star Brigitte Bardot has always made of her gorgeous long fair hair. She has a wonderful technique tor looking more appealing and attractive when her hair is mussed and untidy. Some of the lovely Italian film stars also count long hair among their charms. One of these is the fascinating Maria Frau, who specializes in "femme fatale" parts and uses her flowing mane of thick black hair to great effect as she vamps her way into men's hearts. Cosetta Greco, the Italian actress with the intriguingly Oriental slant to her eyes, owes her supremely feminine allure, not only to that lovely figure but also to a thick mop of beautiful dark waves that frame her oval face and cascade on to her shoulders. Then there is Sarita Montiel, the lovely Spanish actress who has made a number of Hollywood pictures and is always changing the color of her beautiful hair. Among the very few other Hollywood actresses who can boast really long hair' are Patrice Wymore, whose beautiful tresses reach nearly to her waist and who wears her hair in a thick plait round her head, and pretty Susan Harrison, the 18-year-old Cinderella girl who had never acted before she played the feminine lead in "Sweet Smell of Success" opposite Burt Lancaster and Tony Curtis. Susan had always wanted to be an actress but did nothing about it until after she graduated from Christopher Columbus high school in the Bronx, where she hadn't even appeared in a school play. Then she went to Boston University Theatre school but left, "because I thought I wasn't learning enough about acting." She did some modeling, found that boring, so started to work as a waitress. Then she decided to find an agent and go all out for an acting career. Two days later she was signed by a New York agent, Hollywood producer Harold Hecht, on a talent hunt for "Sweet Smell of Success", saw her, signed her up and promptly sent her to Hollywood for a screen test. Susan's beautiful cloud of soft, dark hair is an important ingredient of her unusual charm and personality and undoubtedly played its part in her sudden and dramatic rise to fame. It's much the same with sweet-faced Heather Sears, lovely 21-year-old British screen newcomer, daughter of a London physician and sister of actress Ann Sears. Heather makes her film debut in a tremendously demanding part: the deaf and dumb heroine of "The Story of Esther Costello". Heather wears her long hair drawn very simply back from her forehead. Is longer hair making a comeback, at any rate among those with the courage to be a little different--and the determination to be truly glamorous? It looks like it. GOOD FOR A LAUGH--MAYBE -- It looks like the fried grasshopper is getting more popular as a cocktail snack. Importers of the Japanese insect say this tidbit has steadily climbed on the hit parade since it was introduced in 1953. Some people have been serving the grasshoppers with more common snacks such as fried bacon rind which they resemble somewhat in taste. The thing to do, of course, is to wait until all the tidbits are finished. Then you hide a friend nearby with a camera, and tell your guests what they have eaten. You can get the silliest pictures this way. You don't have to stop there either. At your next party you could serve fried agave worms from Mexico, or French fried bees from the Orient, strangely enough. Ants come fried or chocolate coated. In this new parlour game you can run out of friends long before you run out of insects. It's easy to make several kinds of cookies at a single baking. The secret is a basic dough which can be rolled for regular baking, mixed with other ingredients for drop cookies, or, used for turnovers, even a cookie pie crust can be made of it. Here is a recipe for ginger cookies which can be used in this manner. Ginger is in the basic dough. GINGER COOKIES IV2 cups sifted flour % teaspoon salt 1 teaspoon soda lVt teaspoons ground ginger Vi cup shortening Vi cup light molasses Vz cup dark brown sugar Va, cup white sugar 4 teaspoons cider vinegar 1 egg, unbeaten Sift together first 4 ingredients. Melt shortening in a saucepan large enough for mixing dough; add molasses, brown and white sugar, and vinegar. Mix well; cool. Beat in egg. Stir in flour mixture. Chill overnight or until dough -is stiff enough to handle. Roll dough to ya-inch thickness on lightly floured board. Cut into desired shapes with cooky cuttre. Place in lightly greasted cooky sheets,' Bake 7-8 minutes in pre-heated 400° F. oven. Cool. Store in tightly closed jar. Makes 3 dozen 2-in. cookies. FRUITED DROP COOKIES Stir % cup mixed glazed fruit3, seeded raisins, or chopped nuts into the above dough as soon as it is mixed. Drop dough from teaspoon onto greased cooky sheet; top each with pecan half or glazed cherry or a big raisin. Bake 15 minutes at 375° F. FRUITED TURNOVERS Roll the basic chilled dough to y$-inch thickness on lightly floured board. Cut into 4-5 inch circles; place a rounded tablespoon dried fruit filling (recipe follows) on one side of each and fold over other half of circle. Press edges together firmly with tines of fork. Bake 15-20 minutes at 350° F. FILLING FOR TURNOVERS Bring Vz pound dried fruit (apples, apricots, peaches, pears or mixed fruits) to boil in cold water to cover. Remove from heat; let stand 1 hour. Cook, covered, until fruit is tender. Drain off excess juice; mash fruit and add 3 tablespoons sugar, 1 tablespoon lemon juice, Vz' teaspoon grated lemon rind, Vs teaspoon salt, and Vz teaspoon ground cinnamon. Mix well. GINGER COOKY PIE CRUST Roll chilled basic cooky dough to ys-inch thickness. Cut a circle the size of bottom of pie plate to be used. Fit it into bottom of plate. Cut iy2-inch cookies from additional rolled dough and place around sides of pie plate. Cookies should overlap about Y4-inch onto bottom crust, as well as overlapping each other around the sides, and should extend about y4-inch out onto rim of plate. Prick entire surface with fork. Bake 12-15 minutes in 350° F. oven. Cool. Fill with chiffon type of filling. * * * These golden brown, delicately textured cookies are made from a French recipe that has been adapted for Canadian family use. GOLDEN PECAN LACE COOKIES Vx cup cream 3 tablespoons golden shortening Vi cup brown sugar 1 cup chopped pecans Va cup sifted flour 1 taespoon vanilla In a saucepan combine cream, shortening, and sugar and bring to boil. Remove from heat and stir in remaining ingredients. Drop batter from tablespoon onto a well-greased baking sheet. Keep drops 3 inches apart. Bake 10 minutes at 350° F. Cool for 5 minutes and then remove immediately from baking sheet to cake rack to cool thoroughly. Makes 2 dozen 3-inch cookies. Another party cooky is topped with a mixture ofchopped toasted almonds and sugar. This recipe makes 10 dozen cookies. CRISP ALMOND COOKIES 1 cup butter 1 cup sugar 1 cup thick sour cream Vs teaspoon soda 2 egg yolks IVi teaspoon grated lemon rind 1 teaspoon soda V2 teaspoon salt 3-3V£ cups flour 3A cup finely chopped toasted almonds 2 tablespoons sugar Combine butter, 1 cup sugar, cream, and Vs teaspoon soda in heavy saucepan. Place over heat and stir until sugar dissolves. Boil, stirring occasionally, until thick (10-15 minutes). Cool to lukewarm. Beat in egg yolks, lemon rind, I teaspoon soda, and salt. Add enough flour to make a medium sti'ff dough. Roll <Jough, Vz teaspoon at a time, in *palm of hand to form a small ball. Place 3 inches apart on an ungreased cookie sheet. Press flat with bottom of glass dipped in sugar. Sprinkle with mixture Of almonds and 2 tablespoons sugar. Bake at 325° F. 10-12 minutes, or until edges are browned. Note: To use this dough in cooky press, use less flour. Honey and nuts make these cookies popular for lunch boxes or dinner sweets. HONEY-NUT COOKIES Vs cup butter Vs cup sugar 1 egg beaten Vz cup honey 2 cups sifted flour 2 teaspoons baking powder Vi teaspoon salt 1 cup finely chopped nuts Cream butter and add sugar gradually. Mix egg and honey and add alternately with the sifted dry ingredients and nuts to the butter-sugar mixture. Chill dough, then form into roll the desired size and wrap in heavy wax paper. When firm, cut into slices with sharp knife. Make at 375° F. for 10-15 minutes, or until lightly browned. LAZY DAY-Providing an interesting study in light and shadow, pretty Angela Malone takes her ease on a convenient beach chair in Nassau, Bahamas. Angela was brightening the scenery at a Nassau hotel. Sandwich Lunches Simplified If, after preparing at least three meals a day, you find you can whip up little creative enthusiasm for those lunches that have to go to work or school, why not devote a part of a morning to freezing a whole week's supply of sandwiches! Preparing and freezing sandwiches on a production-line basis saves you both time and ingredients and provides you with an opportunity to add variety and interest to luncheons that must be eaten away from home. Frozen sandwiches, which thaw within two to four hours, are at their best by lunch time if you place them frozen in the schoolbag, briefcase or lunch box in the morning. Various fillings--meat, fish, cheese, peanut butter, combined imaginatively with spicy seasonings or condiments--may be prepared in one session and then refrigerated until you require them. Pure mayonnaise or raw vegetables, such as lettuce, should not be used in fillings of sandwiches that you intend to freeze. You can add interest to luncheon sandwiches by varying the choice of breads you use. Besides white bread there are, for example: pumpernickel, oatmeal, cheese, rye, banana, cracked wheat, nut, Vienna loaf, raisin, French bread, and soft rolls, either round or long. Day-old bread is the best for sandwiches as it is easier to slice and to spread with butter. And it is actually "freshened" by freezing. Before assembling your sandwiches, allow the butter to soften at room temperature, and then cream it with a spoon until light. Arrange all the bread slices in rows for easy spreading, and then butter all of them in one operation, using a flexible spatula. If you are using sliced meats, remember that several thin slices are much easier to eat than a single thick one. In the case of spreads, make these moist enough to spread easily, but not so moist that they will run out. You may find a small ice-cream scoop or other definite measure helpful in allotting the same amount of filling to each sandwich. Your freezer wraps, for example, polyethylene sheets or bags, should be placed in posi- tion for the easiest possible use in packaging the sandwiches as soon as they are made and cut. These wraps may be sealed with cellulose tape. When the wrapping is finished, insert in your sandwich packages a slip of paper indicating the kind of bread and filling used in each and the date of freezing. If possible, arrange the packages in the freezer in the order of the days of the week on which they will be eaten. "Freezing" sandwiches in your refrigerator compartment is not the same as freezing them in your home freezer. Your refrigerator compartment, as you know, is not equipped for fast freezing and maintenance of a steady temperature. Correct freezing of foods requires that they be quick-frozen and kept in storage at zero degrees or lower. Sandwiches placed in your home freezer will keep for 90 days. But your refrigerator compartment should not be used to freeze sandwiches or hold frozen foods for longer than a PAN FISH The stranger stopped his car to watch an angler on the river bank. First the fisherman caught a big pike, but he promptly unhooked it and threw it back. In a matter of minutes he landed a large trout, but threw that back too. Finally, he caught a small perch and smiling happily deposited it in his creel. The stranger was naturally curious. "Say," he called out, "why, did you throw those two big ones back and keep that little perch?" The fisherman grinned, shrugged and then replied, "Small frying pan!" "Some of the new Paris fash-Ions will be of big help, too, COOK'S NIGHTMARE--Mess Sgt. Charles Kruzewski of Co. G., 143rd Inf., gazes in awe at a small portion of the 35 million pounds of government rice stored at the Comet Rice Mills in Houston, Texas. According to an Army cookbook, if rice pudding were made from the contents of the warehouse, there would be enough to serve every man, woman and child in North America, Africa, Australia and half of Europe. Kruz-ewski's comment on the Texas-size pudding. "That's a lot of raisins in any cook's nightmare"