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In a U krainian hom e there are m any articles of folk art. C urtains, cushions and serviettes are adorned w ith em broidery T H E M M M C O N G R E SS M o th er, w h e r e a re you b ound? In June 1958, the World Move ment of Mothers will hold an im portant international conference in Paris to mark its 10th anniver sary. In this fast moving- world, mo ther, where are you bound? Such will be the theme for this con ference, which will be held a few days before the World Family Congress, also to take place in Paris. The provisional program of the conference includes following to pics : Mothers in relation with the m a j o r trends o f modern 'C iv iliz a tion, Techniques and Maternity, Evolution of family structure, Economic and Social Transforma tions a n d M other’s Life, Mother in international life. The Secretariat of MMM pre pared a questionnaire in order to gather information on the sub jects. The MMM member organi zations have collected replies from many mothers, physicians, social workers and jurists. The World Federation of U k rainian Women’s Organizations which is affiliated with MMM, is preparing the material about the mother in emigration. A U K R A IN IA N G R A D U A T E S F R O M U N E S C O C O L L E G E UNESCO is maintaining a semi nary of social service at Crefal, Mexico, for the countries of South America. It is turning out teach ers and social workers after 18 months of schooling. Miss Nadya Shulhan, a Ukrain ian from Prudentopolis, Parana, Brazil, recently completed her studies in the seminary. She was born in Brazil and graduated from a normal school, specializing in home economics. .She was select ed, along with 6 others most able candidates, for special studies in the UNESCO seminary. There, too, she completed her studies with best result. Miss Shulhan is well known in Ukrainian community in Brazil. At present she is a teacher at Pru dentopolis and is the head of the St. Olga Institute for Ukrainian girls. UKRAINIAN DISHES RAW POTATO PANCAKES (Serves 8-10) 6 large potatoes 2 eggs, beaten separately 1 T. flour 1 sm all onion (grated) Ув tsp. salt Ya tsp. pepper F at for frying Peel and grate potatoes and place in sieve over a bow l to drip. W hen dry, add starch to w ater w hich has dripped from potatoes and com bine w ith w ell beaten egg yolks, grated potatoes, onion, and seasonings. Fold in stiffly beaten egg w hites. P lace sm all portions of m ixture into hot fat and brow n w ell on both sides u n til potatoes are done. These m ay be served w ith sour cream . VEGETABLE SOUP (Serves 6) 6 cups w ater Уг lb. soup bone 2 cups m ixed, cubed raw vege tables (carrots, peas, tom a toes, celery, onions, string beans, etc.) % lb. w ide moodles, broken into pieces V-> cup sour cream 1 T. flour Salt to taste 1 tsp. chopped parsley У- 2 . tsp. dill, fresh or dried* Sim m er bone in the w ater for 1 hour. A dd the cubed, raw vegetables and boil for 30 m inutes. B lend flour and sour cream and add to soup and bring to a boil. Season to taste. Ju st before serving add d ill and parsley. FO R P R E S S F U N D Our L ife P h ila., P a. Enclosed please find check for $5.00 from Chapter 37 as a contri bution to the Press Fund for the year 1957. The following people contributed this amount at one of our gatherings of Chapter 37. Mrs. J. Borden $1.00, Mrs. E. Brazina $1.00, Mrs. Rose Z ylich $2.00, Mrs. Wm. Volker $1.00. A n a sta sia V o lk e r
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