Skip to content
Call Us Today! 212-533-4646 | MON-FRI 12PM - 4PM (EST)
DONATE
SUBSCRIBE
Search for:
About Us
UNWLA 100
Publications
FAQ
Annual Report 2024
Annual Report 2023
Annual Report 2022
Annual Report 2021
Initiatives
Advocate
Educate
Cultivate
Care
News
Newsletters
Sign Up For Our Newsletter
Join UNWLA
Become a Member
Volunteer With Us
Donate to UNWLA
Members Portal
Shop to Support Ukraine
Search for:
Print
Print Page
Download
Download Page
Download Right Page
Open
1
2-3
4-5
6-7
8-9
10-11
12-13
14-15
16-17
18-19
20-21
22-23
24-25
26-27
28-29
30-31
32-33
34-35
36
MEMBERS OF UNWLA BRANCH 22 AT CONVENTION IN CHICAGO. ILL. The U krainian National W om en’s League of America, Inc. Branch 22 of Chicago, 111., was represented by their President, Mrs. Rose Sydoryk and Mrs. Anna W asylow sky at the Illinois Federation of W om en’s Clubs 62nd Annual Convention held at the Sherman Hotel in Chicago, 111., May 7, 8 and 9th. 1260 dele gates attended from many wom en’s organizations in the State of Illinois. The difficult task of taking care of business which is so vital at all meetings, was graciously car ried out in parliam entary proce dure, while a cultural, education al and entertaining work was ■completed. M any distinguished speakers, delightful soloists and choirs contributed toward a very interesting program . The officers, district represen UKRAINIAN DISHES Cold Fruit Soup* (Serves 6) 6 cups water 2 cups fres fruit — (one kind or mixed, such as cherries, plums, apples, strawberries, peaches, etc.) Уг cup sour cream IT. flour Juice of 1 lemon Sugar to taste Grated rind of 1 lemon or 1 orange W ash fruit and simmer for 1 hour in the w ater. Strain through a sieve. Blend flour into sour cream. Add to soup and boil for min utes. Add lemon jui-ce and sugar. Chill thoroughly. tatives and chairmen of various departm ents presented their re ports advising as to the work per formed or contributions made re garding art, education, conserva tion, civil defense, gardens, pub lic health and welfare, legislation, community achievement, etc. Great adm iration and respect was shown for the trem endous job the women have accomplished. D epartm ental conferences were conducted, new ideas w ere sug gested and much inform ative m atter was distributed. A rt ex hibits, future projects and many workshops were displayed indi cating the activity that women have executed outside of their home, and how through coopera tion they have enriched their lives and promoted a better under standing among women. Anna W asylowsky, Br. 22 Serve in well-chilled soup cups or dishes with a bit of the lemon or oranges rind sprinkled on top. * This fruit soup is quite differ ent from Swedish fruit soup and Ukrainians always use it as a first course and serve it with crackers. Apple Dumpling Desert (Serves 4-6) (These are also good as an accent to pork or fowl) 3 medium sized apples, peeled and cored 1 egg 1 T. sugar З T. flour 1 tsp. baking powder 1 tsp. vanilla Vi cup milk % lb. fat (V 2 cup) Slice apples into half inch thick rounds. Make a batter by beating egg until light and adding mixed dry ingredients; milk and vanilla. H eat the fat. W ith a fork dip apple slices into batter and place in hot fat. W hen brown on one side and ready to turn, drop additional .spoon of bat ter on slice, turn iand brown other side. Drain on paper and sprinkle with powdered sugar and serve hot. In America we would use these dumplings with pork roast or fowl. If so used omit sprinkling with powedered sugar. Creamed Spinach (Serves 6) 2 lbs. fresh spinach 1 cup water 1 T. butter 1 T. flour Уг cup cream Уг tsp. salt 1 clove garlic* (or 1 small onion, grated) W ash the spinach leaves in sev eral w aters, separating the leaves by cutting the roots off. Bring the w ater to a tum bling boil and add the spinach. Boil for 7 minutes in uncovered pan.** Drain in sieve and chop fine. (The finer the spinach is chopped, the better it wil ltaste). Melt fat and blend in flour, add gradually the milk, and then the cream, stirring until it is smooth. Boil for 1 minute. Add chopped spinach. Mix tho roughly and heat through. Crush the peeled clove oif garlic into the .salt, add to the m ixture .and stir well. * The garlic gives a very un usual touch to this dish, but if you don’t like garlic, you can substi tu te the onion. ** If you cook green vegetables in an open dish, they stay greener.
Page load link
Go to Top
1 
2-3 
4-5 
6-7 
8-9 
10-11 
12-13 
14-15 
16-17 
18-19 
20-21 
22-23 
24-25 
26-27 
28-29 
30-31 
32-33 
34-35 
36 
