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_ "HALF 'N HALF COOKERY" You may be a career girl whase big culinary .efforts are limited to week-ends -- a full time "queen of the kitchen" whose cooking is inhibited by family preference for "plain" _, food.. Whichever the case this half 'n half 'method may be your answer. With this system you can prepare two dinners for the effort you usually put into one. The first half. is plain and simple, for children, special diets, or for freezing, The second half caters to sophisticated tastes, with herbs, chili, curry, etc. In the suggestions listed below, (and you can make up more of your own) the two dinners are as different as Pablum and pilaff, yet they stem from the same basic shopping list, and just as important - from the same length of time spent in the kitchen, Thus a busy mother can give her children plain broiled chicken and her husband a more interesting version with Sauce diablo; she can serve the lima beans plain and buttered, then turn the same wholesome fare into something more intriguing with the addition of sour cream, sauteed onions and pimentos; or freeze the plain extra half for future use, Here are a few ideas -- Bake the children's ham slice in ginger ale, or pineapple juice, -- your own in red wine. Bread or brown thin veal cutlets together, serve or freeze half plain, put other half in casserole, cover with tomato - sauce, layer with thin sliced cheese, sprinkle with grated Parmesan and bake at 300° until cheese melts and browns lightly, Cream chicken all at once, serving half plain with the usual green yeas and transform the other half into chicken a la king: add browned mushroom, slivered almonds, chopped pimentos and green peppers, -- maybe a lacing of sherry. (cont'd next col.) (cont'd from prev. col.) And for Lenten meals; -- cut flounder or Sole fillets in halves, lengthwise; rell up and fasten with toothpicks. Poach Part One in water or milk, Part Two in white wine with tarragon vinegar, lemon peel and bay leaf added. Remove picks and cover rolled fillets with cream sauce for plain diners; wine sauce with capers or cream sauce with sherry and fresh seedless grapes for sophisticates, The possibilities of the system are endless, and you'll probably find once you get the habit that the addition of such sauces and dressings will add glamour to many of your old "standbyes." For those who can take a hint from a man here are Mike's heartfelt suggestions to women for the coming year: Experimental cooking heads the list, followed by, flaring skirts, shorter hair, smaller earings, less of claw-long fingernails and heady flowery sorts of perfume; more of the wispy unclassi- fiable scents (but on no condition quit wear- ing the stuff) and more interest in what were once consideréd the more rugged sports, like boating, hiking, skiing and "even fishing". Where does he get that "even" business, - Mike obviously doesn't come from hereabouts,. As for fashion, we might just mention what>.:. every magazine reminds us of these days; --- that the big thing in colour this season will be pearl grey, - Even Your Pearls. --- Pearl grey chiffon for late afternoon, and' evening, velveteen, taffeta, and right on down to the pearl grey flannel suit, perhaps the most useful in these parts. -- And the rustle of a silk print shirtwaist can give you a wonderful lift for Easter even tho' you have to cover it with a coat, ee ee ee me eet ce me er eee ee