Poughkeepsie Journal from Poughkeepsie, New York • Page 15

i IhIT MllH MiSBSPr jy Wednedoy.Morch M.W73 PowgMceepsU JoUmoWl5 Jf bssssMtilllDSsiiiiiiiiiiiiiiiiiiiiVft UK Cf HiH SBBBBBBBBBBBBBBBbBWSBBBBBBBBBBBBBBBYI jfTJrBfflrt BBBi BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBvtlflk C'iBBK'WkJ HsssstllNlo She's Witty, Warm and Irish Ann Landers Who Are You Kidding? Dear Ann Landers: If anyone had told me tha't I would wind up writing to you for advice I'd have died laughing, but I really want to get my letter in the paper because there is another side to the secretary boat problem and it's time somebody told it. I'm an executive In a large firm. I keep reading letters in your column from secretaries who complain about bosses whose friendly pats turn into bold pinches and squeezes and then the poor girl says she needs her job and doesn't know what to do about the old goat. Well, I'm an old goat who doesn't know what to do about his secretary. I am 57 years of age, no handsome lover type just a square, middle aged man who isn't looking for any trouble Especially in the office.

My secretary has been working with me for three years and I never gave her a thought until she started to move in closer and closer for dictation. About three months ago she began to get so close she steamed up my glasses. Tliis problem Isjirgenf and I need to know what to do about it. And please don't suggest that I replace her. This girl knows her job from A to and I hate to think of retraining another secretary! Thapks much.

Stumped. Dear Stumped You poor thing sitting 'there for three months with steamed glasses, and you pot knowing what to do about it. I'll tell you the same thing I tell those secretaries who write and say they don't know how to handle an aggressive boss. "KWITCIIBR K1DDIN', Honey." Dear Ann Landers: You've said repeatedly in your column that you do not recommend lonely hearts clubs, "scientific" mate matching outfits, computer dating, and so on. Dut really, Ann, don't you think it would.be wonderful if you could help some of those lonely people in your reading audience by getting them togetlier through your column? You've had enough experience to know who Is oh the level.

You seem to have a special knack for spotting the phony letters. I'll bet you could pick out the honest, decent people the same way. It would be just beautiful if you would run a date bureau, matching men and women up according to age, religion and interests Please consider, it, Ann. Think of all the lives you could change One Who Needs A Sweetie. Dear One: I could change lives all right especially my own.

Thanks, but no thanks I am not about to start playing matchmaker for my readers. It's a dangerous undertaking and I want no part of it. Dear Ann Landers Why don't mothers teach their children that when they aro dinner guests in other people's homes they should not ask for second helpings. Last night there were 14 people jammed around our dinner table. Our new neighbors "unexpectedly" brought their three children.

My husband's boss and his wife were' present. Those kids nearly wiped us out. They were asking for seconds of everything before the adults were half way through the first course. Their boob of a mother never said one word. When I served the dessert chocolate whipped cream roll one of the kids announced, "If anybody doesn't want theirs, HI eat it I nearly died.

Please print this letter, and I hope the mother sees It. Yes, I Mean You. Dear Here it is, and thanks for bringing a problem to this space that has never appeared here before By GERRY RAKER Pat Durkin says that she always enjefys a good meal, preferably prepared by someone else, but she could be equally happy with a loaf of French bread, a half pound of butter, a pot of coffee and a good book. The mother of six, she adds "My family however, feels differently. And since I am a 'good' wife and mother (my words, not theirs) who serves love as well as nourishment at the table, I have learned to please them." With St.

Patrick's Day almost upon us we thought it appropriate to contact this happy Irish family whose matriarch is as witty as she is warm. "Our favorite dishes are not necessarily Irish. We are several generations removed from the Auld Sod. What I call Irish stew could just as easily be called Hungarian goulash by someone of Hungarian descent, or Russian Roulette, if you are' not an adventurous cook." She said the most Irish characteristic' of her cooking is "Simply count the number of appetites present at mealtimeadd that many potatoes to the pot and serve with a smile. In our family the number frequently varies, depending on who has invited a friend, who has been invited by a friend or who simply dispenses with formality and invites himself.

The latter, I might add, is my favorite kind of flatterer." Pat and John Durkin were born and grew up in Scranton, where they were married in 1956. Jack worked with the United Fund of Lackawanna County (their home county) until 1963 when they moved to Keene, N. II. where he served as executive director for two separate United Funds (first In the U. ST Keene and Drnttleboro, Vt.

It was during that time that Pat', already the mother of five, began studying art appreciation and oil painting. She also wrote a sewing advice column for the Keene Shopper, a weekly newspaper. "I was young and courageous then the only credentials I had were a typewriter full of enthusiasm and IS years experience in home sewing." When Tom, their youngest, was born in 1964, her brief writing career came to an end. The six children were all under eight, (there are four girls and two boys) and the editor had wanted her to start doing interviews. After a move to Altoona, in 1966 Pat began to study art in earnest.

She studied at the Washington School of Art, was accepted for membership by the Alto Artist Guild and had the fun of exhibiting and selling her paintings for the first time. Now that all her children are finally in school all day Pat savors her free time. She hasn't resumed painting, but hopes to soon. She continues to sew for herself and her family and her daughters use the machine regularly too. And she has started crocheting a very beautiful bedspread for the master bedroom, but basically the relative luxury of child free days is delicious enough for the time being "To read a whole page and remember what I read "she says with an impish smile.

Her husband has been executive director of the United Way of Dutchess County for more than two years now. Pat recalls that their last year in Altoona and about a year after the move to Poughkeepsle "was a period that the children groaningly referred to as 'my health food which simply means I stopped buying candy, cookies and gum and began in sisting they eat the oranges and apples that were moldering away in the bottom of the refrigerator. I got so carried away that I even made menus for the entire week using leftovers I formerly would have thrown out without batting an eye." She said that her behavior along these lines has modified somewhat and "heaven help me, I have even stopped camouflaging the sticks of oleo in butter wrappers. I wasn't fooling anybody anyway." She said that food that Is "good for them" immediately turns her family off so she tries to stimulate appetites with color "They will tolerate any number of blah leftovers accompanied Jby a beautifully arranged relish platter. "My usual combination will include oranges and apples cut in wedges.

Sprinkle the apples with lemon juice so they don't turn brown, also a platter of sliced green peppers, radishes, green onions, carrot and celery sticks, pickle's and hard boiled egg slices sprinkled withpaprika. In fact anything and everything, as long as it's colorful. It's a good way to clear out the refrigerator at the end of the week." For today's readers Mrs. Durkin offers two recipes. Of the ham and cabbage she said "To accompany' this feast I usually serve a large bowl of chilled applesauce sprinkled with cinnamon sugar On 1.

Patrick's Day you could sprinkle with green tinted sugar, but don't mix it in. It turns a horrid color (serves 8 to 16 healthy appetites; increase vegetables accordingly) 4 or 5 lb. cooked ham 10 medium peeled potatoes 8 medium carrots, cut in one inch pieces 1 medium head cabbage cut in wedges i small peeled onions 1 tablespoon dried parsley 14 teaspoon pepper Cut ham in large pieces. Put ham and bone Jn large pot, cover with cold water and heat. Add onions, parsley and pepper.

When water bolls, cover and reduce heat. Let simmer while you prepare vegetables. One hour before serving add potatoes, followed at IS minute Intervals by the carrots and cabbage wedges, the latter placed on top to steam. When cabbage has reached desired tenderness, Pat serves this on very large platter with ham in the center surrounded by vegetables over which she sprinkles a few tablespoons of broth plus a few sprigs of parsley for color. the brothl It's great for seasoning vegetables, or for soupa or IRISH STEW 2 tablespoons vegetable oil 2 cloves garlic, minced 2 medium chopped onions 7, 3 or 4 lb.

cut up chuck! i teaspoons gravy aid 1 can cream of mushroom soup 1 can water 12 teaspoon salt 14 teaspoon pepper 8 potatoes cut in fourths 8 carrots cut up sliced celery and sliced peppers if desired Heat oil and cook garlic and onions until golden In large pot. Remove garlic and onions ancTbrown meat, a few pieces at a time. When meat Is browned well, remove from pot and stir in next five ingredients. Return meat to pot, cover and simmer for an hour, Stirling occasionally. An hour before serving add vegetables.

Tiny Muffins For Anytime Mrs. John Durkin, against a backdrop of some of her original work, serves coffee In the dining room of her home In the Town of Poughkeepsle. For a tea party for serving to unexpected guests In the afternoon or evening to add a surprise to the lunch box these tiny chocolate appleapple muffins, just slightly sweet, are delicious as is or frosted or filled Keep some in the freezer they will defrost in a matter of minutes and can be split and filled with whipped cream cheese and jelly or marmalade. Or simply dusted with confectioners (powdered) sugar. The flavor of chocolate Is 'not over powering, and compliments the slinhtly tart wipey flavor of the apples in a most delightful way.

CHOCOLATE APPLttV, tea Muffins 14 cup butter or margarine 14 cup sugar lcgg 2 cups sifted cake flour 12 teaspoon salt 3 teaspoons baking powder 1 cup milk 1 square (1 oz.) unsweetened chocolate, melted) 12 cup grated apple Cream butter; add sugar while continuing to cream. Add egg, beat well Mix and sift flour, salt and baking powder, add alternately with milk. Jtlr in melted chocolate and apple. Spoon batter into well greased small muffin pans (2 inches airieter), filling 23 full. Dake at 37S i degrees for about 25 minutes.

Remove from pans; cool on racks. If desired, split muffins; spread one side with whipped cream cheese, the other with current jelly and put back together. Makes 24 small muffins. BSiSiSiSBMalliBiSnavBHkSBSIBKHiSflwSrTliyt 1 'X bLbLbLbBP'ibLbLbV sHsMssKflassHsffiSLiSx I ifiHLfsLiHiHLiLwH JiBBBBBBBHIBJBBBJ JBBBBBBJPKBBBBBJ HHHlllllllllY. 6 uurcness Date book Brandels Group Slates Discussion The contemporary Issues group ot the Orandeis University Women will meet Thursday at the home of Mrs.

Donald, Klein, .4 Carnelli Court, Discussion is planned on the Arthur Schlessinger article, on presidential pover which appeired in a isiu4tf the New York Times. Pomona Grange The DutcHess' County Pomona 'Grange will conduct a card party Friday, 8 p. at the Stanford Grange Hall, Stanfordvllle. Proceeds will benefit the Pomona debt fund. Refreshments will be served by the service and hospitality committee headed by Mrs.

Vernon Smith. These tiny chocolate apple muffins are delicious as Is or frosted or filled. At The Market Beef Standards Have Been Revised Institute To Offer Chinese Cuisine i HYDE PARK A basic course in Chinese cuisine will be taught at the Culinary Institute of America this summer. Using professional Chinese Tslng Pal, an outstanding Chinese chef, a spokesman said, will teach the preparation and service of Chinese dishes from a variety of cuisines, including Cantonese, Peking, Fuklen, Shanghai anil Szechuan. Mrs.

Natalie Robbins, of' summer studies, who announced the, course, said it will Include study of the process of cutting as Well as blending and cooking by ute various techniques of stir frying, steaming and smoking. The course will be given durjngi three two week sessions July 8 to July 20; July 22 to Aug. 3 and Aug. 3 to Aug. 17.

Tuition is $365 including room and board. Enrollment is tightly limited to ,15 members per class. Other courses scheduled during the summer Include refresher course in professional cooking; buffet catering and food decoration; advanced courses in professional baking; pastry and confections; gourmet classical cooking; ahd table and beverage service arid dining room procedures. By MARILYN A. CORSON If you're looking for bullock steaks for dinner you may have to wajt for a couple of years.

But revision of the Rrado standards for beef to provide for grading the meat from young bulls (bullock), announced Fcd, 21 by the U.S. Department of Agriculture, does hold promise for consumers. The promise Is that by feeding young bulls for market, producers may be able to produce more beef, more economically thus helping to hold down prices to consumers. Consumers may find, however, that within a given quality grade, bullock beef Is more variable In taste than the beef from steers and heifers that they are used to. Therefore, the revised standards require that when meat from young bulls is graded the word "Bullock" must be rolled onto the carcass along with the USDA grade shield The revised standards will not change the grading of beef now available In retail stores and consumers can continue to purchase USDA graded beef with complete assurance that the quality in each grade has not been changed.

However, when the new stadnards become effective July 1, it will be possible to grade bullock meat On the same quality criteria now used to grade the meat from steers and heifers. This change was made, because interest developed In feeding young bulls specially for the production of beef for sale at retail after research demonstrated that young bulls gain weight more rapidly and efficiently, and put.on less fat, than steers. Now the Industry will have the opportunity to market such animals under the familiar USDA grades and consumers after a while will have the opportunity to see how they I) (ike "Bullock" meat. The young bulls will probably be marketed at 12 to 18 months, of age; the limit under the standards is 2 years if the animal is to be classified as "Bullock." Older animals would be designated as bulls. Another change In the standards, provides that bulls will no longer receive a quality grade they will be graded only for yield of lean meat.

This is because meat from these older animals Is used for manufactured products where tenderness is not important. Most bulls now coming to market are those that have been kept for breeding purposes and thus are too old to produce tender ineat. Carcasses from such animals will be marked with the word "Bull" as well as the USDA yield grade when grading is requested Grading of meat is a voluntary service, provided for a fee by USDA's Agricultural Marketing Service, and based on nationally unl form Federal grade standards The most commonly used grades for beef Include USDA Prime, Choice, Good, and Standard. The grades are based on factors indicating the meat's tenderness, juiciness, and flavor, The lower rades of beef are seldom, If ever, sold at retail but are Instead used in the manufacture of food products like frankfurters and canned meats, Concurrently with the changes In the grade strandards for beef car casses, USDA also revised the standards for grades of slaughter bulls, the live animals, to coordinate these grades with those for the carcasses. Although USDA provides no grading service for live animals, the grades for slaughter animals, which can be estimated from the live animals' characteristics, are used in trading and in reporting market prices Copies of the revised standards, which go into effect July 1, may be obtained from Standardization Branch, Livestock Division, Agricultural Marketing Service, Department of Agriculture, Washington, C.

20250 Dr. Prior To Address Women's Caucus Dr Jerilynn Prior, 29 year old teacher and physician, will address the Women's Political Caucus Tuesday at the Poughkeepsle Friends Meeting, 249 Hooker Ave. Dr Prior's talk, "The Politics of Medicine," will be presented as the second In a series of programs sponsored by the caucus. Mayor Jack Economou gave the' first talk, about the role of women In politics and The school physician for Oakwood School, where she also teaches biolo gy, Dr Prior is a graduate pf Boston University School of Medicine As a member of the Medical Committee on Human Rights, she toured China to study medical facilities and services there. Slides of this trip will be included In her talk.

Dr. Prior also will speak of her participation in a campaign, while at Boston City Hospital, against the mayor's budget cuts for that hospital." A business meeting, at 7:30 p.m. precede Dr, Prior's, talk, slated for 8 p.m, The publics InVlted. School Association To Have Meeting The Holy Trinity School Home School Association will meet Thursday, 7:30 p. in the school gym.

Dr Jerome Goodman, administrative director of psychology at St. Frahcls Hospital, will speak on "The Rehabilitation of the Drug Addict." Workshops Sot By Geneology Unit Workshop sessions will be featured at a meeting Tuesday at 7:30 p.m. of the Dutchess County Geneologlcal Society. The meeting will be at Adrtance Memorial Library. Members will gather Into small groups end will discuss the five workshop topics.

Topics are Beginners In Geneology, by Kenneth Branch and Ian Thorn; Research In Dutchess County, by Clifford Buck and Mrs. Wllliamlna Powers; Special Problems in Geneologlcal Work by Mary Brewster and Lemma McGinnis; Organizing and Filing Research, Dr. Wayne Young, and Using DAR Records, Mrs Henry Bollinger and Mrs Linus Du Rocher A tour of the library's geneologlcal resources will be conducted in conjunction with the workshops The session is open to persons interested in beginning geneologlcal research on their family Arts Program Scheduled At Bennett The role of women in the arts will be discussed Tuesday, 8 In the lounge of Carroll Hall, Bennett College, Millbrook. Panelists will be Shirley Kopple, Bennett fine arts department; Velma Pugslcyr art critic; Barbara Prete, regional director of the New York State Council on the Arts, and Alice Forman, painter, lie. The session "will be! open to the pub.