In the current film version of "Father of the Bride," Brian McKenzie, the groom-to-be (played by George Newburn) makes a serious faux pas. In an age when women (or at least his woman) wanted to be defined by something outside the kitchen, he bought his sweet, young wife-to-be a blender. Granted it was a top-of-the-line blender, and granted he was thinking of the quick smoothies she so liked to make, but his intentions were completely misread. The future Mrs. McKenzie came unglued and broke off the engagement. She saw the gesture as an effort to tie her to the kitchen -- and she wanted nothing to do with a man who had such an attitude.

Whether or not Brian's gift was a good or bad idea depends on your point of view -- and it is a topic for another discussion. But blenders are nearly as much a part of the American kitchen as a mixer.

Since blenders arrived on the scene as a convenient appliance, they have held a place in America's kitchens. They have some stiff competition from food processors, but they hold their own -- especially because they are very good for mixing drinks. The smoothie makers that are so hot on the market now are just a knock-off of a blender -- with a spigot at the bottom.

The blender has been around much longer than one might suspect. Stephen Poplawski was the first to put small blades at the bottom of a tall container for the purpose of mixing and pureeing foods. The famous Waring Blender came about as an improvement on Poplawski's blender in 1937.

Fred Osius, who made the improvements, went to work with Fred Waring. Osius took the improved invention on the road -- first to the National Restaurant Show in Chicago where it was marked at a whopping price of $29.75. He was a member of a traveling band and took advantage of the opportunity to carry along his contraption on his travels so he could introduce it to hotels and restaurants.

The blender became an important kitchen tool in hospitals for implementing specific diets and as a scientific research device. It is said Dr. Jonas Salk used a blender when he developed the vaccine for polio.

It really didn't hit it big in the American kitchen until sometime in the late 1950s and early 1960s. It was one of many small appliances that were the rage at the time. Many of those small appliances worked their way to the back of a cupboard somewhere where they were forgotten. Eventually they ended up in a second-hand store. The blender has not joined the legions that have met with this fate. It has remained an important tool in most kitchens.

Like any useful tool, blenders come with some operating do's and don'ts. Use it properly and the equipment will work better and more safely.

* Always place the lid on the container and rest your hand on top before starting the blending process.

* Do put liquid portions of recipes in the blender before solids in most cases.

* If you plan to make a mixture that requires ice cubes, be sure to blend with at least one cup of liquid. A blender is not a grinder. Ice does not blend properly without liquid.

* Remember to check the blender often -- it performs its task in seconds, not minutes.

* Always stop the blender and use a spatula to push foods down to the blades when needed. Remove spatula before re-starting blender.

* Don't overload it with extra heavy or large quantities of food. If the motor stalls, turn it off, unplug it and remove a portion of the food before starting it up again.

* Never put the blades on the motor base without the container. Make sure they are firmly and properly attached to the container before trying to use them.

* Although many containers will fit canning or mayonnaise jars, these bottles are not strong enough. Only use the proper blender container(s) for processing foods.

* When making thick mixtures like mayonnaise, dips, spreads, nut butters, etc., remove the bottom assembly and push them out the bottom of the blender with a spatula.

* Pour liquids from the top of the container.

* Most blenders have a small second cap in the center of the first. It is useful to remove it leaving the large cap in place when you need to add extra ingredients while the blender is running, and for letting steam escape when blending hot liquids.

* Operate your blender unit, on a clean dry surface -- never on a tablecloth of paper which may suck up and block air circulation to the motor.

Using your blender you can do a few kitchen tricks that make the life of a cook much easier. For example, you can use a blender to smooth lumpy gravy or white sauce. Pour about one-half cup of the mixture into the blender and start processing it at a medium-high speed. Remove the feeder cap and gradually pour the remaining liquid into the container while the motor is running. Continue processing until it is smooth.

Put cold water into your blender and add canned frozen fruit juice concentrates to hasten the mixing process.

A blender is the tool for good summer drinks and milkshakes and smoothies are the drink for summer. Nearly any fruit can become a part of a smoothie, just use a little imagination.

Fruit smoothie

1 cup cold milk

3/4-1 cup fresh or frozen fruit

Sugar to taste (some fruits will not need sugar)

1 teaspoon vanilla or other flavoring to taste

1 cup crushed ice

Put all ingredients into blender container and process on highest speed until all ingredients are liquefied and mixed together.

Possible flavor mixtures:

Strawberries and vanilla -- gives a milkshake flavor

Peaches -- substitute vanilla ice cream for ice and add a few drops of almond extract and a dash of nutmeg.

Bananas -- freeze bananas before blending. Add vanilla. Over-ripe bananas require no extra sugar. No ice is required.

Cottage cheese sour cream

(Makes an excellent baked potato topper -- high in protein and low in fat)

1/3 cup milk

1 tablespoon lemon juice

1 cup creamed cottage cheese

Put all ingredients in blender container. Cover and process until smooth and creamy.

Blender soufflé

(2 servings)

3 eggs

1/4 cup milk

2 tablespoons parmesan cheese, grated

1/4 teaspoon dry mustard

1/4 teaspoon salt

Dash pepper

4 ounces cheddar cheese, cut in cubes

6 ounces cream cheese, cubed

Preheat oven to 375 degrees. Grease a 1 1/2 quart casserole or soufflé dish.

Put eggs, milk, parmesan cheese and seasonings into blender container and process at low speed until mixed. Increase to medium-high and add cheese cubes. When mixture is thoroughly blended, increase speed to liquefy and process for 15 seconds. Pour into prepared baking dish. Bake 50 to 60 minutes until browned and completely set.