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Joan Crawford

Joan Crawford Books

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My Way of Life

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“The intelligent woman adapts herself to fashion, but never to fad. She knows what is best for her, and her way of life, and sticks to it. She raises and lowers her hemline — with discretion — but she goes on with her timeless dresses made with the basic lines and fabrics that flatter HER, define HER life style. She’s secure, and so she can be an elegant individual.”

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“They [best dressed women] don’t want to look like their daughters. They want their own individual brand of chic. […] The cut and fit must be exactly right, and they are willing to spend hours in the fitting room to make sure of it. They spend money, too. But if any one of them went broke tomorrow she’d rather choose one perfectly cut expensive dress and make it do for years than buy a dozen cheap ones.”

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“Often there’s no help in the home, but there are neighbors and friends and the people at nurseries and day-care centers. All of them help a child to learn to get along with all sorts of people and become more independent. Seeing people encourages him to make decisions for himself. When he sees his parents at his own special time of the day he enjoys them more than if they were underfoot all the time.”

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“But charm is not only being soft-spoken, relaxed, and at ease; it's wanting to be a giver. Wanting to be a good listener. Responding, communicating, having a genuine interest in people. It's having a good memory for amusing things so that you're a happy person to be with. Charm is grace — graciousness. And it all has to be real — good manners and good manners of the heart. Charm is a touch of magic. Try to make it a part of your way of life.”

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“The major benefit is that working is the best way of being completely fulfilled. And that's the kind of woman who makes her husband happiest. [...] During my little research into the special problems of working couples I talked to my old friends, Lynn and Alfred Lunt — perhaps the most famous (and blissfully married) professional couples in the world. [...] As for professional conflicts, she [Lynn] said, 'We’re both working people, you know. Do you suppose that while I was studying O’Neill’s Mourning Becomes Electra and he was doing Marco Millions, there was time to indulge in any grousing? Perhaps that is the mysterious secret of our happy marriage — or one of them. That there was no time.' She added, 'I’m not a jealous woman, which is a wonderful thing, both for me and him.”

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“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. [...] 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. [...] 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.”

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“Sunday brunch is an easy, pleasant way to entertain a largish group, especially in the country. Americans who overslept invented the word brunch, but the ingredients and the casual atmosphere bear a strong resemblance to breakfast in an English country house or to a French midnight supper. The choice of menu can be as wide as the imagination. Practically anything goes — from hearty breakfast dishes such as filled omelettes, kidneys, chicken livers and bacon, sausages, and eggs Benedict. Something pretty in aspic, or a salmon mousse in a fish-shaped mold, makes a lovely centerpiece. Best of all, most of the meal can be prepared way ahead of time and it can be managed without outside help — if, that is, the hostess puts in a lot of work the day before and early that morning. People can wander in when they feel like it, so there’s no need to tint this one. Drinks are no problem. A big punch bowl with chunks of fresh fruit makes a nice starter, and mixings for bloody Marys, screwdrivers, or bullshots can be left on a table for guests to serve themselves. Of course there should be a big pot of very good coffee.”

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“After showering I like one of the oldest concoctions in the world—rosewater and glycerin. I once asked a lovely lady in her eighties how she kept the skin of a baby, and that was what she used. I carry around little tubes of rosewater and glycerin to use on my hands EVERY TIME I WASH THEM, and I always work it up my arms and into my elbows. Women hardly ever look at their own elbows, but other people do! I pay attention to my knees and ankles, too. All the joints seem to dry out faster than the fleshy parts of the body.”

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“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! [...] Of course, all masques should COVER THE NECK too. [...] Masques should only be used ones or twice a week. [...] While the masque is working, place pads soaked in witch hazel or boric acid over your eyelids and put on your favorite music. [...] 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. [...] 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. [...] 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.”

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“START WITH A CLEAN SKIN: For removing ordinary street makeup I use a good cleansing cream, and I have a set of brushes—soft, medium, and heavy—that I plug into an electric outlet so that they vibrate. They work the cream into the pores and generally stimulate the skin, bringing the blood to the surface—the skin's best nourishment. If your brushes don't plug in it doesn't matter. Just use elbow grease (good exercise for the arms) and you'll get the same results. I make sure that I get at all the ears, and down to wherever my dress began... Then I quickly apply a moisture cream.”

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“My freezer was always filled with things for emergencies, things like pot roast, beef bourguignon, lobster Newburg, creamed chicken, and meat or chicken or seafood was completely covered when it was frozen. That’s important. I kept frozen aspics and, of course, those lovely homemade soups that I cooked in great quantities and froze in separate containers. Apart from the soups, which simmer for hours, things should always be a little under-cooked because they’ll cook a bit more in the thawing and warming-up process.”

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“I've never been able to understand how anyone could stand measuring out half a cup of this and four ounces of that. If a woman has the time to do that she's not busy enough—and that may be why she's overweight! It's a lot easier just to buy the foods that are fairly low in calories and to cultivate a taste for them. And have a little of each kind of essential food during the course f a day. The operative word in that bit of advice is 'little.' Raw nibbles, bouillon, and dill pickles always stop the hunger pangs until the next small meal is served.”

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“I eat most of the things I like, but I eat sparingly, and I eat slowly. I simply cannot gulp down a meal. Have you ever noticed that people who eat quickly have no interest in food and invariably have pot bellies? I'd much rather eat the first course and forget he rest of it if its a business lunch and everybody has to be back in forty-five minutes.”

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“When I'm filming, I get up at 5 A.M. and have a piece of fruit and a cup of tea. At 6:30, I eat an egg and bacon or sausage. […] I eat a light lunch. Sometimes a small minute steak with two small cherry tomatoes. Sometimes chicken—boiled, not broiled. I've always found roasted or barbecued chicken incredibly dry. My chicken is boiled with carrots, celery, onions, kosher salt and pepper, and bay leaf, and it's always moist and delicious. Sometimes I'll have some more bacon late in the afternoon. […] I eat for energy, and that means plenty of protein.”

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“I like tomatoes with a sour lemon or vinegar dressing and a sprinkling of black pepper. They give me vitamins. I keep hardboiled eggs in the icebox all the time, and if I get terribly hungry I eat the yolk of one of them. At home I have fruit, tea, and one egg every morning. But if I've gained half a pound I give up that egg and have an apple instead.”

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“Most of the bankers also felt that women are more emotional, leas stable than men. Not true! I think by nature a woman is more stable. Life gives her so many different things to cope with, and she learns almost from infancy to cope and not to let it show. A woman who has married and brought up children has had a thousand emergencies — illnesses, broken plumbing, appliances refusing to operate,the children’s naughtiness, her husband’s moods, the bills — and has trained herself to take them all astride.”

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“No working relationship can be based on the premise, 'Me — woman; you — man!' It’s 'we two' trying to make a job better. When I’m working on a picture, if a scene goes wrong in rehearsal I say, 'There’s something wrong with this — it goes wrong right here.' It happened not long ago, and Robert Gist, the director, said, 'I know, I feel it every time when you get to that one line.' 'Let’s try it again,' I said, “and let me try it as it comes to me that the character, Marion, would do it.' […] Where the tact came in was in my referring to the character, and what the script earlier SHE would do. I didn’t say 'This is what a woman would do,' or, 'This is what I, Joan Crawford, think should be done.”

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“People ask me if I turn up at board meetings wearing tailored costumes in muted colors. Oh no, I say. I wear hot and shocking pink and lovely hats. I don’t think any man ever did a poor job because he had an attractively dressed woman to look at. In fact, the sight probably challenges him to be his most brilliant self. But when it comes to the routine of the meeting I do exactly what the men do.”

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“In an office, being feminine doesn’t mean being seductive. […] Even a flirtation, when it wears off, causes some bad feeling, and somebody is going to be moved into another department — or out of the company. Quite likely you! There are no hard-and- fast rules for fending off an outright pass, especially if it comes from the boss. Every intelligent woman has her own method of turning it off without wounding a sensitive male ego. An even cleverer woman knows how to prevent the pass in the first place. She’s charming, friendly, capable — and not seductive. If you can’t control your cleavage, your perfume, your walk, and your eyelashes — you’d better stay out of business.”

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“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?”

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“If you think the dress is right for you, where are you going to wear it? Does it fit into the kind of life you lead? (If you live in the country, what are you doing with all those town suits and hostess pajamas?) Supposing the dress is all right. If so, what shoes do you wear with it? What hat, gloves? Handbag, jewelry? […] So many women fall in love with a dress, bring it home, and find absolutely nothing that will go with it.”

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“Closets should be completely emptied twice a year. […] Then inspect every item in your wardrobe. Things you’re doubtful about are probably wrong. […] Give things away to someone they do compliment, or send them to charity or a thrift shop and resolve not to make the same mistake again. That old saw, 'When in doubt, don’t,' is never so true as when it comes to clothes. Or getting married.”

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“If a woman can earn money to buy lovely things while she’s young, she should have the privilege. I know a woman who said once, 'I’ve worked all my life. And now that I can afford to buy myself diamonds, my hands are too old.' This woman was only forty-eight or fifty but she had work hands, ugly hands, that were no fit background for the beautiful big diamond she had just bought. The same thing goes for lovely clothes. A woman should have them, if she can earn them, while she’s young, straight, graceful, slim, and can show them off like an angel.”

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“That trick shouldn’t be reserved for the movies or stage. I pass it on for any woman to use […]. For a romantic scene by candlelight, let your face and figure — and your expression — play the leading roles. Underdress. Play down the accessories. Leave the startling hat or jewel at home. For a public appearance, on the other hand, when I’m going to be mingling with hundreds of people, I try to give them something stunning to look at. I especially like to give them color.”

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“It’s commonplace to find people who look old at forty, or young at sixty. The reason isn’t the number of little wrinkles that may be sprouting, but in the way they use their bodies. 'Old' people have lost their flexibility. Their joints stiffen up from lack of use. Their capillaries constrict and less blood comes through to the tissues. That means the complexion is undernourished, too. And everything starts to taper off. When they stop moving vigorously they slow down mentally. They’re old in their minds even when they’re still on the happy side of middle age. And it shows!”

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“When I can’t get to the sea water or to a tennis court, or out for a long, brisk walk, I work on stretch exercises at home. One that I do many times a day as I move around my apartment involves standing for a moment with my back again a wall. I dig my heels into the floor, stand straight, and place the palm of my hand between the small of my back and the wall. Keeping my chin level, I pull the crown of my head toward the ceiling. At the same time I push the small of my back toward the wall until there’s no longer room for my hand.”

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“Lie on your back with arms straight out at your sides and very slowly, with knees straight, raise your legs high and hold them in the air. Take a deep breath and very slowly lower them again. Then with your legs still against the floor, draw the small of your back into the floor until you can feel that your back is one straight line. Hold for a count of ten. Then begin the leg-rising exercise again. Work up to ten times. As your stomach muscles become firmer add this routine: Anchor your feet under the bed or a heavy armchair and raise and lower your body slowly, keeping your knees rigid and your back very straight.”

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“EYE MAKEUP 1. Makeup should be just a frame for the eyes. When you lay on all the bright-colored goop and slather white under the brows the eyes themselves are lost in camouflage. Just accent whatever God has given you with a subtle hand. 2. The more makeup a woman applies after forty the older she looks. 3. Early in my career I had plucked and plucked so that I'd have those spindly little lines that were the fashion then. When eyebrows came back a lot of girls found that they couldn't grow them anymore. They's plucked out the roots. I encouraged new growth by using castor oil and yellow Vaseline - half and half - and rubbing it the wrong way, toward the nose, with a brush. I still use it, it makes my brows grow like mad. It's good for lashes, too, but I always get the oil in my eyes, then they water and turn red. Brows frame the eyes. Encourage them. for they're a great asset.”

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“NOURISH YOUR HAIR: 1. There are a number of 'kitchen recipes' for feeding hair. It needs the contents of your refrigerator just as much as your skin does. Right back to mayonnaise! Olive oil, eggs, and lemon juice. Massage the mixture into your hair, let it stay on for ten or fifteen minutes, then rinse it off with cool water. Cool - or you'll have scrambled eggs on your head. 2. For years I washed my daughter' hair with raw eggs, never soap or shampoo. I wet their hair fist and then rubbed in six whole eggs, one by one - a trick I learned from Katherine. Hepburn. (Four eggs will do for short hair, but theirs was long.) Some people use eggs beaten up with a jigger of rum; others mix an egg with red wine. 3. Hot oils is good for dry hair. Apply it with the fingertips and then wrap your head in a warm towel. Keep changing the oil for an hour, to keep it hot and penetrating. Then shampoo. 4. I believe in brushing. I made my girls give their hair the old-fashioned hundred strokes every night, using two brushes, and bending forward from the waist. It stimulates hair grows, and the rush of blood to the face is an added benefit. I pull my hair gently to encourage growth too.”

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“Facial muscles can sag quickly, but there are some easy ways of keeping them toned up. Each one of the following takes just about ten seconds. You've got THAT much time! 1. Open your mouth as wide as you can and at the same time purse your lips as if you're trying to whistle. Hold it for ten seconds. 2. Put your thumb and forefinger inside your mouth and try to push your fingers out--at the same time forcing your cheeks in. Hold for another count of ten.”

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“I sit on hard chairs — soft ones spread the hips. Unlike Oscar Levant, who said he never stood when he could sit and never sat when he could lie down, I stand and walk as much as I can. I don’t think any of us walk enough, especially those of us who have desk work to do. When the work is done, the day is gone, and we take the shortest (sitting-down) route home. A walk before bedtime is the best cure for insomnia as well as a way of getting a little more exercise.”

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“For serious problems you should schedule two sessions a day: half an hour before lunch and half an hour before dinner. Write them down in your engagement book. Give them priority. […] For less serious problems, ten minutes morning and night will get you into trim and keep you there. Or twenty minutes once a day, if that fits your schedule better. And don’t forget the while-you’re-doing-something routines. You can be pampering your body most of the day if you remember them, and your body will be very grateful.”

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“Always warm up to exercising. You can't suddenly jolt a stiff body into a rigorous workout. My doctor has told me that the best time to exercise is at the end of the day, before dinner, when the body is limber and a little fatigued. Begin slowly by swinging arms around in a circle. Do a little jogging in place. Get your circulation going to fuel your muscles. Do your exercises to music. […] As your body gets used to all this unexpected activity you can do each exercise just about as often and as long as you like. But start gently.”

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“1. Whenever you walk through a doorway at home, stop, press the palms of your hands flat against the top of the door frame, get up on your toes, then push up with your arms and try to get your heels back on the floor. But don't let them budge - you're pushing against the calf muscles and recontouring them. Hold it for few seconds and then go on about you chores. 2. Sit on a straight chair, point your toes out straight, and kick up as high as you can with each leg. You'll feel a healthy pull in the calf muscles. 3. After a few kicks, stand up on your toes and lower yourself very slowly to a squatting position, still keeping your weight on the balls of your feet. Then pull slowly up again. It’s fair to balance yourself lightly with your hands on the back of a chair if you have to. 4. Put a book on the floor and place the balls of your feet on the book and your heels on the floor. Raise yourself slowly until you’re on tiptoe on the book. Then lower yourself just as slowly. The thicker the book, the better the results/ These four exercises will slim down fat calves and build up thin ones. The point is that the muscles are being firmed, and no matter what your problem the result is lovelier legs.”

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