ASPIRING CHEFS, take notice. Now is the time to apply for scholarships to professional cooking schools. The 1991 Anne Crutcher Professional Fellowship, sponsored by the Washington chapter of the women's professional culinary organization, Les Dames D'Escoffier, is awarded each year to a one or more (female or male) Washington-area residents who wish to pursue a career in wine or food.

Recipients are chosen based on applicants' financial need and plan of study. The deadline for applications is Feb. 15, 1991. Send requests for application forms to: Scholarship Committee, Les Dames D'Escoffier, P.O. Box 39237, Washington, D.C. 20016.

IF YOU'RE EATING a cookie, piece of cake or slice of pie while you're reading this, chances are it's not homemade. According to a study from the Nestle Toll House Kitchen, only 35 percent of the total baked goods consumed last year were made in the home.

Who's doing the baking? According to Nestle -- which, by the way, churns out 240 million individual Toll House chips daily -- it's women, mostly between the ages of 25 and 49 and married. What's more, women with children bake from scratch more frequently than those without kids -- largely because moms said they consider baking a fun activity to do with kids.

And just what are they making? Cookies, probably "because they usually take fewer ingredients and can be made in a shorter time." Pies are also more likely to be baked from scratch than cakes or brownies, which are most often from prepared packaged mixes, Nestle says.

The bulk of the baking is done during the soon-to-start holiday season, Nestle adds, noting that for more than two-thirds of the women surveyed, holiday baking represents between one-quarter to one-half the time they spend all year baking goodies.

THIS UNUSUAL-SOUNDING recipe comes from an unusual new book, "The Two Billion Dollar Cookbook," a group of home-style recipes compiled by the cleanup workers of the Prince William Sound oil spill. The 300-page book is available for $19.45 (including postage) by writing to Cleanup Cookbook, P.O. Box 242944, Anchorage, Alaska 99524. Since reindeer sausage may not be plentiful in your local market, we suggest substituting lamb or another flavorful meat sausage.

ALASKAN THREE BEAN AND REINDEER SAUSAGE SOUP

(6 servings)

6 tablespoons butter

3 cups chopped yellow onion

2 carrots, peeled and chopped

2 ribs of celery, chopped

3 cloves garlic, minced

6 parsley sprigs

1 1/2 teaspoons dried thyme

2 bay leaves

6 cups chicken stock

1/2 cup white beans, soaked overnight

1/2 cup black beans, soaked overnight

1/2 cup red beans, soaked overnight

1/2 cup barley

1 red bell pepper, seeded and diced

1 green bell pepper, seeded and diced

3 tablespoons olive oil

3/4 pound reindeer or lamb sausage, cooked and diced

3 tablespoons dry sherry, optional

Salt and pepper, to taste

Melt butter in a pot. Add onions, carrots, celery and garlic, cook covered over low heat until vegetables are tender and light colored, about 25 minutes. Wrap parsley, thyme, bay leaves into a cheesecloth bundle and add to the stock. Drain the beans and stir them into the pot. Bring to a boil, reduce heat and simmer partially covered until beans are very tender, 45 minutes to 1 hour. Pour the soup through a strainer, reserving the stock. Discard the cheesecloth bundle and transfer 1/4 or so of the vegetables and beans to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disc. If using the processor, add 1 cup of the cooking stock and process until smooth. Return pure'ed soup to the pot and stir in additional cooking liquid, 2 or 3 cups, until the soup is of desired consistency. Add the remaining beans. Saute' the peppers in olive oil over low heat, until tender but still crunchy, about 10 minutes. Transfer peppers to soup with a slotted spoon. Add the diced sausage to the soup. Stir in the sherry, if using, and simmer for about 15 minutes. Season with salt and pepper to taste.

Per serving: 544 calories, 23 gm protein, 36 gm carbohydrates, 35 gm fat, 14 gm saturated fat, 76 mg cholesterol, 1509 mg sodium.

TO DO

Maida Heatter signing her new book, "Maida Heatter's Best Dessert Book Ever," noon-1:30 p.m., Kitchen Bazaar, Montgomery Mall, Bethesda. Call 301-424-4880 for information.

Sunday: "Teddy Bear Tea" for children and their teddy bears, to benefit the Children's National Medical Center, with sandwiches, cookies, hot chocolate and prizes, 2-3:30 p.m. and 4-5:30 p.m., Ritz-Carlton Hotel, 2100 Massachusetts Ave. NW. $20 for adults; $5 for children. Reservations required, call 202-835-2111.

Tuesday through Oct. 27: Food scientist Shirley Corriher explains and demonstrates the hows and whys of making pastry, breads, candies and other temperamental foods, 7 p.m., except 9:30 a.m. on Oct. 27. L'Academie de Cuisine, $180, Call 301-986-9490 for reservations.

DINNER TONINGHT

LEMON GLAZED PORK LOIN (4 servings)

This juicy roast with its crisp, sweet glaze would go well with saute'ed kale and a pure'e of roasted squash.

2/3 cup sugar

2/3 cup lemon juice

2 shallot, chopped

1/4 cup brandy

1 1/2 pound center-cut pork loin, trimmed of fat

Salt and freshly ground pepper, to taste

2 tablespoons olive oil

In a stainless steel or enamel pan, boil the sugar, lemon juice, shallots and brandy to an amber-colored syrup. Set aside.

Tie the pork loin with kitchen string at 1/2-inch intervals. Rub with salt, pepper and olive oil and roast in a 400-degree oven for 25 minutes. Remove from oven and brush pork loin with glaze and cook for another 15 minutes, or until the meat is firm to the touch (and if tested with a meat thermometer has an internal temperature of 170 degrees). Remove from the oven and let the roast rest for at least 15 minutes.

Slice the roast thinly and arrange on a serving platter. Drizzle with glaze from the roasting pan. Slice and serve warm or at room temperature. Per serving: 666 calories, 51 gm protein, 42 gm carbohydrates, 30 gm fat, 9 gm saturated fat, 161 mg cholesterol, 125 mg sodium. -- Lynn Foster