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complete one. Besides, a song performed by women’s voices has its special appeal in tone qua lity.” We discussed women’s choirs of the UNWLA Branches. “The most important thing” he said, “is the continuity of work. It is more useful to work steadily, even with less talented people, than to meet irregularly, or before performances, with the best voices. With steady work you can produce a musical unit, and gradually raise its value. “The choice of repertoire is very important. At the begin ning start with easy songs, and after some time pass to compli cated ones. Also consider the sound of women’s voices; and choose those certain kinds of mu sic that will best bring out the beauty of their voices. At the question about the com poser’s work he smiled. He com pleted a great work by conduct ing his choirs at the unveiling of two monuments — that of Taras Shevchenko in Winnipeg, and Lesya Ukrainka in Cleveland, which will ever remain a great and memorable part of both these events. Presently he teach es and conducts two choirs in Cleveland. What time does he have for his own composing? “Unless women’s choirs ask me,” was his answer. Our readers Singer M artha Kobryn, newly ap pointed to the New York City Opera. will remember the songs “Bow” (Poklin) and “Sleep, Boys, Sleep” (Speet, heroi speet) per formed at the Ukrainian Wom en’s Heroic Day? And now the recent composition on the occa sion of the anniversary of the poetess Mariyka Pidhirianka. Yes, the women’s choirs remem ber it, and are grateful to our composer who encourages them in their work. TWO UKRAINIAN SINGERS IN N. Y. CITY OPERA At the beginning of the season two Ukrainian singers were ap pointed to the stage of the New York City Opera. Mary Lesaw- yer, a lyric soprano is already a well-known singer in Ukrainian circles, from her renditions at concerts. Martha Kobryn, a dra matic soprano, recently finished her studies, and gained an envi able recognition among the Uk rainian public. Ukrainian Dishes Ukrainian Turkey Stuffing (with dill) (12-15 lb. bird) 1 large loaf w hite bread, cubed and soaked in w ater and squeezed dry Уг cup m elted bu tter (У 4 lb.) 5 eggs separated 2 T. salt У 2 tsp. pepper Turkey liver, gizzard and neck 1 onion chopped fine and brow ned in 1 T. fat 1 T. chopped parsley 1 T. green dill (or T. chopped dill pickle) Boil liver, heart, gizzard and neck of turkey, in water to cover, until tender. Remove meat and chop fine, (save the broth for gravy stock). Add egg yoks, one at a time, melted butter and stir well with each addition. Add the browned onion, squeezed bread cubes, cubed meat, seasonings and stir well. Beat egg whites until stiff and fold into mixture. Stuff bird lightly, allowing room for stuf fing to swell. M ary Lesawyer, w ell-know n ^singer in U krainian circles, is a m em ber of New York City Opera. Honey Cake 4 T. butter or oleo 4 eggs separated 1 lb. honey 2 c. unsifted flour 1 tsp. each of cinnamon, ground cloves, nutm eg 1 tsp. baking soda 1 T. w ater Cream butter, adding egg yolks one at a time, beating well after each. Add honey and beat well. Sift flour and spices to gether and add. Mix soda with water and add. Fold in stiffly beaten egg whites. Put in well- greased 12 x 6 inch loaf pan, or two small bread pans. Bake at 300 degrees for 1 hour. Cover with dry cloth before removing from oven and leave covered un til cool. Your cake may appear underdone at the end of 1 hour, but covering with cloth takes care of this. This is good served with whipped cream. O U R LIFE Edited by Editorial Board Published by the Ukrainian National Women’s League of America, Inc. 909 N. Franklin St. Philadelphia 23, Pa.
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