Paul presented this "older woman (teaching) younger woman" model as one of the greatest teaching opportunities mature Christian women can have in the church. They carefully share wisdom out of their years of experience, something even mature men have no capacity to do. Furthermore, these mature women can do what men should not do in a personal setting - to communicate with women regarding very intimate matters. It's obvious Timothy faced this challenge in Ephesus when Paul exhorted him - particularly as a young single man - to "treat…older women as mothers, and younger woman as sisters, with absolute purity" (1 Ti. 5:1-2).

Gene Getz

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	German	Meats, German	6	Servings

INGREDIENTS

4	oz	Veal slices (per person), milk fed, pink in color,
1/4		Inch thick
		Olive oil
		Lard
		Salt
		Flour
		Beaten eggs (1 egg per two slices veal)
		Fine dry bread crumbs

INSTRUCTIONS

Trim all fat from veal. Pound each slice as thin as possible (about 1/8
inch thick). Make small vertical cuts all around the edges of the veal.
Salt each slice. Dip first into a soup plate containing flour, and shake
off excess; next into a soup plate of beaten egg; finally into a soup plate
containing dried bread crumbs, pressing crumbs well in with the palm of
your hand, then shaking off excess. Fry in deep fat, half olive oil, half
melted lard, so hot that it smokes, for 2 to 3 minutes on each side, or
until heat is right when the breading ripples golden brown. Schnitzel is
done and tender when a fork goes right through the meat. Serve garnished
with lemon wedges and potatoes or salad as a side dish.
From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery, Vol. 1 -
1966]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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