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IDEAS ON HOME DECORATION The newly arrived immigrants have brought with themslves the European customs and styles of home decorations. Many of these are unique and attractive in them selves, and many others have in spired variation's and adaptations suited to the American home and style of decoration. For example, an ancient Uk rainian custom of draping elabo rately embroidered towels about tfye frames of holy pictures is a common decoration in the Uk rainian home. An interesting ef fect can be ac'hieved by varying this basic idea. The long narrow type of embroidered Іщеп towel can be tacked along the wail at an angle (along the stairway for example). On this can be hung small pictures at appropriate in tervals. You can get the best ef fect when the picture's are all of the same size. Use for this pur pose some of the three by five Uk- FOOD IDEAS When you are entertaining on an elaborate scale, and featuring as a main part of your meal some of our delicious Ukrainian dishes you’ve probably come across t'he perplexing question of whait wine-s to usis with certain foods. Since wines sihoukl enhance the enjoy- ment of food they should be chos en according to the nature of the food. So here are a few hints as to the type of wines which are best suited to our Ukrainian dish es. Holubchi—Since tlhis is a com bination of various elements— cabbage, nice*and meat, the best type of wine to use would be ried or white wines of quality, not too heavy and not sweet. Claret or sauterne are excellent. (H int: if you serve mushroom sauce with the holubchi try adding to it a a dash of dry white wine). Perohy—Try a full bodied red wine with these, such as fine brown Sherry. Ukrainian Cheese dishes call for Fine Clareits or Red Burgun dies or Port. Carp and other fish should be served with white wines, li'ghft and crisp. Chablis, Rhine or Mo selle are be'st. Borscht and other soups should be enhanced with whit/e wines or heavier wines with a nutty flav or. Some of these are Sherry rainian postal cards. Of course in your choice of pictures, the mat ter is entirely up to you—family shots, scenes, or any other favor ite pictures will do according to your taste and means. Just make sure that the colors blend or con trast well with the colors in the embroidery. Speaking of colors, our tradi tional Ukrainian icons with 'their characteristic use of Byzantine coloring (dark rich hues, with brilliant gold touches) go very well with darker woods like ma hogany or walnut. If your furni ture is of this type, some very rich effects can be achieved by placing one of these icons on a pjain undecorated wall. These pic tures because of their richness of color and design stand out best when the surroundings are plain and of a pale color such as cream or pale green wall paper. (pale, dry). Slightly dry Madeira and Sauiterne. Here is a really unique idea for hors d’ouevres. Make miniature nalisniky, spread with a tart jelly and serve with chilled, dry Sherry wine in place of the cocktail. You will be showered with compli- 11 неnts on your taste. Here’s a very simple and de licious redipe for these nalesniky. These ingredients will make about 12 two inch pancakes to serve as hors d’oeuvre s. 1 egg 3 tbsp. flour pinch of salt milk (scant y2 cup) Mix ingredients until very smooth, adding milik to make the batter very thin. Drop the batter by (2 tbsp. at a time)' on a very hot pan or grille lightly covered with shortening. These pancakes should be fried VERY lightly, just until they turn golden brown —actually not more than a few seconds on each side. Spread each liittle panca'ke with a tart jelly, fold into a roll and serve hot. This recipe can be increased proportionately, and the pancakes oan be made larger to be served as a main dish at any meal.. The spread can also be varied accord ing to taste. Cottage cheese and sweet j el Hies go very well as a spread. Blueberry Soup 2 cups water 1 pt. blueberries У2 cup sugar 1 lemon thinly sliced Уг cinnamon stick Уг pt. heavy sour cream Place water in sauce pan, add blueberries, sugar, lemon slices and cinnamon stick. Boil for about 15 minutes, then strain. Let cool. After it is thoroughly chill ed, stir in sour cream, mix thor oughly and serve. Serves 6. Cold Stuffed Fish (6-8 servings) 2 cups mixed diced fresh vegetables 1 bay leaf У4 tsp. pepper 1 tsp. salt 4 cups water 3 lb. fresh whole Pike 4 slices white bread minus crusts 1 small onion chopped fine 1 T.butter У 4 tsp. salt % tsp. pepper 1 tsp. chopped parsley 4 T. water 1 egg 1 envelope gelatine (1 T.) 2 T. cold water Boil the vegetables and season ings in water until thoroughly done. Put through sieve. Remove head, clean and wash fish. Care fully remove flesh, keeping skin whole. Remove bones and shred fish flesh. Soak bread in a bit o'f milk, squeeze dry, and add to fish flesh with onion, butter, salt, pep per, parsley, water and whole egg. Mix well and form into a roll. Stuff skin and sew u.p. Boil in the strained bouillon for 20 minutes. Remove fish and allow to cool on serving platter. Soften ge'ta* tine with cold water and add to hot bouillon. Allow to cool and thicken sliglbtly; then spread over fish and chill. Garnish with hard boiled eggs, tomatoes, or water cress or all three. | В ж е вийшов заходами j j СФУЖО 1 . випуск матерія- | j ліз для дошкілля J „ВЕСНА” I Вірші, оповідання, І пісні, гри, забавки і , Впорядкувала М. Юркевич t Ц і н а 5 0 ц . j Замовляти в Централі СУА ( І 4 Г ^ 4 * ^ * Г Х 4 Г Ч Д Г % - » Г Ч 4 Г Х 4 Г Ч 4 Г ^ . « Г Ч 4 Г Ч 4 Г ^ 4 ; Видання C оюзу Українок A мерики - перевидано в електронному форматі в 2012 році . A рхів C У A - Ню Йорк , Н . Й . C Ш A.
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