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Woman, Myth A nd M ag icHeard of a Kallah? It's not a knicknack, personor even pastry. So what is a Kallah? The BrooklynDivision of the Am erican Jewish Congress willco n d u ct its first K allah, w hich is a learnin gsession, exploring elem ents of Jewish identitythrough two topics on Dec. 3.The first item for discussion will covermysticism, Hasidism and cabalism. Yaffa Eliach,Brooklyn College (BC) professor of Judaicstudies, will lead a look into major trends inJewish mysticism as they relate to modern Jewishlife.The second topic has stirred controversy inJewish circles: woman%u2019s role in Judaism. SarahRegeur, BC Judaic studies professor, and RabbiMier Fund of the coliege%u2019s Hiile! foundation willpresent both a historical and contemporaryperspective in four workshops: woman%u2019s role inthe synagogue, her role in the family, changingperceptions of women and...\Note the question mark%u2014 women%u2019s lib is still a hotissue. All those interested in religious society,trends and identity (not for the Jewish only!)might want to participate.%u2014M.K.Kallah, sponsored by the American JewishCongress, Brooklyn Division. Registration at BrooklynCollege's Hillel House, at Hillel Place and CamnusHoad. Cost is $5 per person, $2 for students: itincludes lunch. For more information, call thedivision at 625-2606.A R a isin In T h e B u nLast night, I dream t I was surrounded by the sw eet arom a ofchocolate m ousse pie, enorm ous chocolate chocolate chipco o kies, ap ricot w aln u t fo rte s and lusciou s c h o co la tei aevoureu ihem an eveiy m om ent irunKing i wasO ne Sm art Cookie.W hen I woke up, I found m yself in a little bakery on SeventhAvenue betw een Berkeley and Lincoln places. One Sm artC ookie, ow ned and m anaged by Meg Harrim an and ZinaidaSherker is, for any pastry fanatic, the end of the rainbow thisside of the East River.C ounters are piled high with assorted pastries, pies, cakes,cookies and bagels. W ith original and unusual recipes transform ing into scrum ptious desserts, the shop em phasizes pure,natural ingredients. Baking done exclusively on the prem isescontinually Tuesday through Sunday creates works of art suchas chocolate Com fort cake, m ade of %u201centirely too muchchocolate, butter, alm onds, raisins and Southern C o m fo rt,%u201dand (a new addition) devilishly rich chocolate chocolate chipcookies.One Sm art Cookie features holiday specials includingraspberry alm ond forte and holiday plum puddings aged incognac. O rder early for holiday specials so you can get yourfortes in on tim e.%u2014 V.L.One Smart Cookie, 70 Seventh Ave. between Berkeley andLincoln Places. Open Tuesday through Saturday, 8 a.m. to 6:30p.m. and Sunday from 9 a.m. to 3 p.m. For more information, call636-5288....Or To Take Balms AgainstA Sea Of TroublesIt%u2019s hard to avoid brutal co llisions with holiday food every sooften. Elastic potatoes, gravelly peas and sm elted m eatballsserved in soups or m ortar gravy can stom p across yourprecious palate like a herd of enraged Brahm ans. But anoccasional belch never spoiled anyone%u2019s holiday ch e e r%u2014 it%u2019sthe m orning after, with all that food still sloshing around inyour system , when you%u2019ve got real troubles.Nothing will ever totally neutralize three helpings of AuntM a th ild a%u2019s m eringue pie, but you can stop on this side ofeuthanasia for relief. The straight-laced can look forward to aquiet day w ith Agatha C hristie, Alka-Seltzer and the old W .C.Yoga buffs, can m editate and o.d. on w heat germ.A relative of m ine once told m e that seltzer w ater outshineseven chicken soup as a cure for ail ills, stom ach aches noexception. Two or three good stiff cups of raw seltzer, hewould say, will do you a world of g oo d%u2014 nothing better.If you%u2019re skeptical of seltzer, there is still hope. You canindulge m artyrish tendencies w ith a sim ple and stringent dietof w ater and prunes and a day of rest. O ther fruit juices willalso do the job, but prune is probably the quickest; it will leadyou, I am told, unerringly to %u201c nice clean in sides.%u201dO ne of the new m edical fads going around is hom eopathy, aprocess in which herbs are distilled until all traces of the herbvanish, leaving behind only w hat is called the %u201ces sen ce.%u201dH om eopaths should take the distillation of nux vom ica, from%u201cthe vom iting nut,%u201d for assorted overindulgences.Som e rem edies reach back to childhood. Peter Rabbit'sm other served him cham om ile tea after his stints in Farm erM acG regor%u2019s garden; other m others vouch for pepperm int tea(although, as with anything else, too much is bad for you).And, of course, there is the sim ple m ethod: %u201c I,%u201d says oneover-indulger, %u201cjust go to s le e p .\B u b b le , B u b b le ,Spoil A nd T ro u b leIf well done means charcoaled to you, if youridea of a balanced meal is gorging on a hoi dogwith cotton candy, if you%u2019re counting on a turkey ala Sw anson, then Reinaldo Ferrer, M.D.,commissioner of the city%u2019s Department of Health,can give you a few morsels of advice.First, he says, kitchen, utensils, and handsshould be kept clean. After you%u2019ve massaged thebird, rinse off your hands before fiddling withother food; and before you begin cooking, storefowl on the bottom shelf of the refrigerator so itd o esn %u2019t foul up other foods. Be careful not toleave turkey out at room tem perature for longperiods of tim e %u2014 bacteria are unwanted dinnerguests.If y o u %u2019re using s tu ffin g , m ake sure it %u2019sthoroughly cooked. Many times, s tu ffirwarmed inside the turkey, where it never getenough to kill bacteria that might drop in. Tand stuffing should both reach at165 degrees to dispose of unwanted germs.And now the bad news%u2014 beware of too tbottled holiday cheer. Heavy drinking bmeals can cause you to relax and swoverlarge portions (and choke); to iembarrassing scenes (and to make sureguests last out the m eal), save the wine fiafter-dinner treat.For the meal itself, Ferrer reeommennutritional balance. Citrus fruits and deep yivegetables (yams, carrots and winter sqisupply vitamins C and A. Greens such asspinach, escarole and chicory \flavor, color and nutritional value%u201d oftraditional lettuce-based salad.So don%u2019t fear to take pot and pepper in Iwith a little attention and care, your dinner giwill last through to dessert. They can havecake and eat it, too.u c p d i i m c i i i u i n e a iih , i 25 worm st., NewN.Y. For information, contact Marvin Bogn566-5802, 5803; nights/and weekends, 340-4434.Page 14, THE PHOENIX, November 23,1978