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A CLUB OF UKRAINIAN GIRL STUDENTS A t the H unter College in New York there was organized a U k rainian Cultural Club. The mem bers, American born daughters of U krainian immigrants, gather every Monday to talk current a f fairs over and to' plan the future activities of the club. In summer sem ester the club arranged an exhibit, an entertain m ent and a aale of cookies. The exhibit m erits special mention. It displayed pretty items of U kra inian folk art. The show was visited by m ore than 1000 stu dents and m any professors. The members of the club were on duty in turn to explain to visitors the nature of items ex hibited. M ost questions pertained to folks-costumes and E aster eggs. At the conclusion of the ex hibit the club donated to the lib rary of the college several books in English on Ukraine. Miss Helen Demydchuk and Miss Yaroslava Kovaluk organiz ed the cl'ub in 1953. Ever since then similar program s have been organized every year, with vari ous deviations, depending on the num ber of the members and their taste and liking. In the summer sem ester the club had only 7 members of U k rainian birth as well as 3 A m eri cans of non-iUkrainian parentage. It was a hard job to fulfill the program , yet the members did their best to carry it into execu tion. AN ALBUM OF A UNWLA BRANCH A t the annual m eeting of Branch 11 of UINW'LA in T ren ton, N. J., an interesting novelty was revealed. To the regular books of the Branch a new one was added. It is an album with pictures and photos depicting the life of the Branch. It is a nicely bound' 'scrapbook.” On its first page is the number of the Branch with a Ukrainian ornam ent around it. On page two is the picture of the patroness, St. Olga, Princess of Ukraine. On page three is the space for the signature of the President of the Branch. Then follow the pictures showing the im portant happen ings in connection with the acti vities of the Branch, e. g. a child ren’s theatrical, M other’s Day, the Day of Ukrainian Heroine etc. A separate page is set aside for the Ukrainian kindergarten in Germany which has been pa tronized by the Branch for several years. This fine initiative met with sincere recognition of those pre sent. It was suggested and car ried out by Mrs. Nina Samoki- shyn, the Secretary of the Branch, who was very happy to hear the appreciation. L et’s hope other Branches will adopt this idea. UKRAINIAN DISHES TOMATO SOUP* (with meat stock) (Serves 6) 6 cups water V z lb. soup bone 1 medium-sized carrot, cubed У 4 head medium-sized cabbage, shredded 1 small stalk celery, diced 1 small onion, cut up 1 lb. fresh tomatoes, quartered (or 1 16 oz. con of tomatoes) V z cup sour cream 1 T. flour Salt and pepper to taste 2 tsp. chopped parsley Simmer slowly the vegetables (ex cept tomatoes) with soup bone in the water for 1-% hours. Add tomatoes and cook another half hour. Put this mixture through a sieve. Blend flour with sour cream, add to soup mixture and bring to boil. Add salt and pepper and chopped parsley and serve piping hot.** * This is a much more interest ing tomato soup than Americans are accustomed to eating. ** A typical Ukrainian touch is to serve a tablespoon of fluffy rice in the bottom of each dish. To cook the rice, put^a cup rice into 1 cup boiling, salted water with 1 tsp. butter. Bring to a boil, cover tightly, remove from flame and allow to stand in warm place for 30 minutes. Do not stir after putting cover on. The rice w ill have used up all the water and w ill be dry and fluffy. CHICKEN IN ASPIC WITH ORANGE SLICES 1 lb. mixed vegetables water to cover 1 tsp. salt 1 stewing chicken 1 envelope gelatine oranges grapes Cube vegetables and cover with water. Bring to a boil and add chicken which has been washed and cleaned thoroughly. If necessary add water to cover chicken. Boil for 1 V z hours. Remove chicken from stock; re move skin and cut meat of bones in slices, and arrange on platter. Strain stock and boil down to 2 cups. Dissolve gelatine in 2 T. cold water and add to hot stock. Mix thoroughly and be sure it is seasoned enough. Pour a thin layer of gelatine m ix ture over chicken and garnishings. Allow to chill, then add rest of gela tine and chill again. PLUM POTATO DOUGHNUTS 1 C. flour 2 C. w ell mashed patatoes 2 eggs V z tsp. salt 1 lb. plums (well soaked dried fruit may be substituted) 3 T. butter melted 2 T. bread crumbs Mix potatoes with flour, beaten eggs and salt. Roll out on board about V z inch thick. Cut in squares and place plum in center of each square. Fold dough around fruit and pinch together at top. Place each doughnut in large pan of boiling water. When they float, boil 5-8 minutes more. Remove very carefully and dredge with melted butter and crumbs m ix ed. Serve hot with sour cream slight ly sweetened with sugar. O U R LIFE 909 N. Franklin St. Philadelphia 23, Pa* Phone MA 7-7945 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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