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Show 3WT 4k4hTS-,M- $1 1, jc i V rrf i fll af, .!' ; p sImb jfrJk- ' - v 3..aq&LdiLi - - ! ,3- - Jr, A a- - Helping Women Live Better Lives f fjjf 'j f&jf ' ' I Women have always worn many hats. At times they have been doctor, gardener, teacher, homemaker, inaddition to dll the motherly duties. bread-winner- A3 '' s, (C ' And with the passage of time, the role of being a woman becomes more complex. So to take some the hardship out of life and replace It with entertainment and advice, we offer you this supplement all about Woman. UlMii Tell us , J .i JirW'Hi SECTION how you like it. tr4f OUTLOOK Cooking With Fruit A Mess Of Heir Own A mother learns to respect foreign soil: By her daughter's room. 1 By Eulalia Benejam Cobb confines her mess to her own room. should be thankful. But instead, day in and day out, whether I see it or not, the state of her room haunts mg. Pursued by visions of maggots hatching under her pillow, I go in one morning after she has left for school. Curled up on the sheets, the cat looks up at me with surprise. The sunshine streaming in the window evokes, from the bed where she sleeps and the rug where she reads, that familiar scent part toasted muffins and part that has Crayola crayons emanated from her skin ever since she was an infant. Rainbow stickers pasted to her mirror proclaim Bag your face! at my reflection. The rock collection is gone, replaced by an assortment of insects slowly suffocating in Mason jars. In the corner, next to a pair of brush boots, a huddles like a rodent. Books Ive never read, records Ive never listened to litter the bed, the chair, the desk. Posters of rocknroll stars who look hardly older than herself sag from the walls. And drawn in gold on a cardboard heart, scribbled on notebook covers, engraved on the desk like a cats top, her name claims territorial claw marks as her own this place, and the chaos it contains. Now I know why this room makes me uneasy. Like the embassy of another country, this is foreign soil. I should respect it. My daughters room, so different in its disarray from the rest of the house, affirms her separateness from me and reminds me how temporary is her tenancy under my roof. Only too soon this space will be as neat as all the others, the bedspread taut, the records stacked, the junk, and my daughter, gone. 1 seldom go into my daughters room if I can avoid it. The last time I did, I not only found her rock collection scattered under the bed and her weeks supply of clean clothes strewn on the rug, but I ran across a parents ultimate outrage: food in the underwear drawer. Judging from the velvety growth that coated the inside of the bowl, at least a week had elapsed since my daughter had decided to enjoy some ice cream in the privacy of her chamber. Afterwards, not wishing to face the sight of a dirty dish, she had put it away in her drawer. In a way, her impulse stemmed from a real, if warped, sense of tidiness. But as I bore the fuzzy bowl to the kitchen, such subtleties left me cold. 1 wish someone would tell me just one thing, I muttered angrily to myself. Is it too much to expect an intelligent, child to put her plates in the sink, her clothes in a drawer, her rocks in a box? Of course, I already' knew the answer. I had read it dozens of times in child-car- e books. A kids room, the experts assured me, is her space, a haven from the adult world. Parents should exercise tolerance and intervene only if a vermin invasion threatens the welfare of tb family. Still, despite all the advice, my daughters messiness has bothered me since the day she left my arms and took her first steps across the floor, leaving a d trail of teething rings and biscuits in her wake. Ignoring my repeated attempts to engage her in games of lets put away our toys, she spent her waking hours taking buttons out of boxes, socks out of drawers and pots out of cabinets with the single-minde- d dedication of an archaeologist at a dig. The snapshots I took of her in those days show her sitting in the middle of the floor, solemn and regal as a queen, surrounded by a ring of junk. Things began to improve when she started school, and now, aside from an occasional sneaker forgotten on the kitchen well-adjust- half-chewe- counter, or a toothbrush abandoned on the couch, she Wednesday ojnnfo is Todays Woman still-war- m leaf-fille- d mud-encrust- hair-covere- d I look up and see that, in a corner of the ceiling, a tiny spider has begun a web. That, I reflect, will keep down the flies, and with the cat around there is no real danger of mice. The psychologists were right: This is her mess, and long, long may she enjoy it, within my walls. Careful not to trip, I step over a pile of shoes, walk out and close the door. until thick; pierce with fork tines. In a small bowl combine V teaspoons of the Worcestershire sauce with V cup water. Add chicken to know how they transform an ordinary meat? Instead of your usual apple accompaniment for pork, try prunes. A fruity stuffing with Oriental touches is bowl; spoon marinade over chicken. Marinate for 30 sandwiched between two thin pork chops in Pork Chops. '4-in- Philomena Corradeno nothing like fruit a flush of to a winter Whether its frozen, dried or canned, fruit has a way of adding zesty flavor interest, texture and nutrition to any course, any meal. Chicken Pear Pie is a real e main dish filled with fresh winter pears, vegetables and cooked chicken or turkey in a savory sauce. Its topped with pastry, brushed with milk and baked to a bubbly, golden color in about 30 minutes. The juicy texture and sweet flavor of the winter pears are a refreshing complement to the meat and pastry. Theres 1 they are delicious, convenient and available all year, they are healthful. Bananas give a flavor boost to this pancake batter which is down-hom- When buying winter pears, ripeness by color. Pears are harvested when they are still firm. When ripe they will yield to gentle thumb pressure applied to the stem end. Refrigerate ripe pears until youre ready to use them. You may substitute roast pork for the chicken or turkey in this pie. dont judge CHICKEN PEAR PIE 1 tablespoon butter or margarine 3 tablespoons flour 1 cup chicken broth 2 A cups (12 ounces ) cubed cooked chicken or turkey 3 cups cored and cubed Anjou or Bose pears 1 A cups thinly sliced carrots 1 cup sliced celery A teaspoon thyme, crushed salt and pepper pastry for single-crupie milk st Melt butter in saucepan; add flour and blend until smooth. Slowly add broth; cook and stir until mixture boils. Boil minute. Remove from heat and add chicken, pears, carrots, celery, thyme and salt and pepper to taste. Pour into casse ole. Adjust top crust; seal and flute edges. Cut vents in crust and brush with milk. Bake at 425F 30 minutes or until filling is bubbly and pastry golden brown. 1 Yield: 8 servings. Were always looking for new ways to present economical chicken. When cooking for one or two, chicken parts are a thrifty addition to the menu. Learn to bone and skin and reap another budget bonus, or go the convenience route and buy boned breasts for this Almond Chicken with Peaches. ALMOND CHICKEN WITH PEACHES 8 ounces boned and skinned chicken breasts (cutlets) 2 teaspoons Worcestershire sauce, divided water 'A cup flour 3 tablespoons sliced almonds I egg, lightly beaten 2 tablespoons vegetable oil I ( ) can sliced peaches in heavy syrup I teaspoon cornstarch 1 teaspoon sherry 'A teaspoon lemon juice Pound chicken breasts between 2 pieces of waxed paper minutes. Combine flour and almonds on a plate. Remove chicken from marinade; dip in egg and coat with flour mixture. In a small skillet heat oil until hot. Add chicken; saute until cooked through and golden, about 10 minutes, turning occasionally. Remove from heat and keep warm. Drain peaches, reserving syrup. Add additional water to peach syrup, if necessary, to make 'A cup liquid. In a small saucepan combine liquid with cornstarch, sherry, lemon juice and remaining V teaspoon Worcestershire sauce; mix well. Cook and stir until thickened, about 2 minutes. Add reserved peaches; heat until hot. Serve over chicken. Yield: 2 portions. APPLES POTATOES AND 4 ounces bacon, diced 2 cups thinly sliced Golden Delicious apples 2 cups thinly sliced potatoes A cup finely chopped onion pepper 18 teaspoon ddl weed, crushed salt Cook bacon in skillet until crisp. Remove bacon with slotted spoon and drain on paper towels; reserve. To hot bacon fat, add apples, potatoes, onion, 18 teaspoon pepper and dill weed; turn to coat apples and potatoes with fat. Cook, covered, 10 minutes over medium heat. Turn apples and potatoes gently; cook, covered, about 5 minutes longer or until potatoes are tender. Gently stir in reserved bacon; salt and pepper to taste. N Yield: 4 servings. Recipe can be halved. You know how healthful prunes are for breakfast and for snacking. You might also know that when dipped in melted chocolate or topped with peanut butter or rolled in granulated sugar or stuffed with a nut, theyre irresistible. But do you enriched with cottage cheese. Prune-Stuffe- d BANANA COTTAGE CHEESE PANCAKES PRUNE-STUFFE- D PORK CHOPS 1 cup (about 6 ounces ) pitted prunes, halved A cup water 2 tablespoons soy sauce 2 cloves garlic, minced 1 teaspoon ginger 1 medium green pepper, seeded and diced 1 medium onion, peeled and sliced 2 tablespoons butter or margarine 4 cups lightly packed I inch bread cubes -- 1 can water chestnuts, drained and diced lA cup sliced green onions pepper, to taste 12 thin pork chops cherry tomatoes and pitted prunes, for garnish In bowl combine prunes, water, soy sauce, garlic and ginger; set aside. In saucepan saute green pepper and onion in butter 5 minutes. Add bread; toss. Add prune mixture and water chestnuts. Toss gently heat 3 over medium-loAdd minutes. green onions and Toss until heated pepper. warm. keep through; Meantime, broil or fry pork chops; bone, if desired. For each serving, sandwich stuffing, equally divided, between each pair of pork chops; skewer with a wooden pick garnished with a cherry w tomato and pitted prune. Yield: 6 servings. Start the day with a good breakfast that will keep you satisfied till lunch and help slump prevent that and the need for a sweet snack. Studies show that workers work better, children learn better and, in general, everyone performs at a higher level after a substantial morning meal. Bananas are probably the most popular of breakfast fruits. Apart from the fact that mid-morni- 3 eggs, separated 1 cup (8 ounces) cottage cheese A teaspoon salt V cup unsifted flour A cup diced banana butter or margarine sliced bananas hot maple syrup or honey In small bowl beat egg whites until stiff but not dry; set aside. In another bowl, with same beater, beat cottage cheese and egg yolks until nearly smooth. Add salt. Gradually beat in flour. Stir in diced banana. Fold in egg whites. Using about 'A cup batter for each pancake, cook on greased preheated griddle. Serve with butter, topped with banana slices and hot syrup. Yield: 4 servings. APFELBETTELMANN 5 tablespoons butter or margarine, divided 2 cups soft pumpernickel bread cumbs V cup firmly-packe- light brown sugar, divided A cup chopped walnuts A cup golden raisins A cup dark rum 2 A teaspoons ground cinnamon 4 tart cooking apples, peeled, cored and cut into A inch slices (8 cups) 1 tablespoon lemon juice d -- Preheat oven to 350F. Melt 4 tablespoons of the butter. In a medium bowl combine melted butter, bread crumbs K cup of the sugar, walnuts, raisins, rum and cinnamon; set aside. In a large bowl combine apples, lemon juice and remaining ' cup sugar. 'A quart In a souffle dish or casserole spread one-thir- d of the reserved bread crumbs mixture. Dot with remaining I tablespoon butter. Bake, uncovered, until apples are tender, about 50 minutes. Yield: 6 portions. well-greas- 1 -- |