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Scenes from “Ivanna.” From the book: B. Berest “Ukrainian Films.” Picture “Ivanna” The Soviet Film Production released, three years ago, a pic ture entitled “Ivanna/’ It was based on a political plot during World War II aimed to discred it both the Ukrainian Nation alist Movement, and the Ukrain ian Catholic Church. Ivanna is the name of a young girl. She loved a young Ukrain ian fighter who betrayed her to the German Gestapo. She died without denouncing her part ners, but renounced her faith. Ukrainian pastry is renowned. Especially unique is the delicate dough of the Easter “paska” and “babka.” But the lighter pastry like cakes and cookies are also famous. Some of them are too rich for present weight require ments. But there are average pastries, which can be eaten in all circumstances. To this pastry torte NAPO LEON belongs. I made it with different fillings. Its layers are of a delicate substance and therefore have a French touch. Their filling has to be easy and varied. Torte Napoleon 4 egg yolks, boiled 2 cups flour ІУ2 cups butter 2 spoons sour cream grated lemon rind V2 lemon juice salt Mix the ingredients and knead the dough. (The butter must have room temperature). Divide the dough in 5 parts for the lay ers. Put into the refrigerator for 2 hours. Roll each part and put into the cake pan, pressing the edges well. Bake in a preheated The role of Ivanna was acted by Inna Burduchenko, a talented young artist of Kiev. She made the best of this difficult role, and was acclaimed by all, even though they disliked the picture. But, during her next role there was a fire in the studio, and she died from the injuries she re ceived. This tragic end of a short and brilliant career shook the audience as a sign of punish ment for profound crime. oven on 300° 12-15 minutes. Turn on a waxed paper and bake the next one. After the layers are ready, put them aside. Fill them the next day with different fillings. They should be tasty and light. Coud be — orange, chocolate, fruit and van illa filling. Don’t apply much. Fillings Vanilla: 2 yolks 2 tbsp. sugar 2 tbsp. confectionary sugar 2 tbsp. sweet cream 3 ounces butter vanilla Rub yolks with sugar and the butter with confectionary sugar separately. Boil cream with van illa. Put the dish with the yolks in boiling water and pour the cream, stirring constantly. When thickens, take dish out and let it cool. Add butter gradually, stirring constantly. When ready, fill between layers. Red Currants: 1 small jar currants jelly 10 biscuits 4 ounces butter 1 tumbler rum Rub well the jello and butter separately. Rub the biscuits on the grater and sieve it. Add bis cuits to butter and stir them well. Afterwards add gradually jello and finally pour the rum. Let it set a while before filling. By Z. Terlecka WOMAN OF THREE CAREERS This title was given to Mrs. Mary Wawrykow by a Winnipeg paper. A housewife, an active church and social worker, a law yer — how could she achieve so varied a life? Mrs. Wawrykow’s college years were in the time of depression years. To help finance her studies, she did housework, and managed to finish hep^ law studies in four years. In these hard years she learned how to space her time. Later, when she was admitted to the Bar, and worked as secre tary to the Remissions Board of Manitoba, she acquired the nec essary professional skill. After her marriage to Daniel G. Waw rykow, hotel owner at Gimla, Saskatchewan, she started her work as housewife and mother. Marianne, Dennis and Donna are now their parents pride. Mrs. Wawrykow maintains a law office in Winnipeg. In 1955 she was chosen as “Winnipeg woman of the year” by the Win nipeg Tribune. In 1962 she ran as Progressive Conservative Candidate for Inkster Constitu ency; and won second place at the polls. Mrs. Mary Wawrykow is a former President of the Ukrain ian Catholic Women’s League of Canada; and is now serving on the Board of this large organi zation. O U R L IF E Edited by Editorial Board Published by the Ukrainian National Women’s League of America, Inc. 4936 N. 13th St. Philadelphia 41, Pa. Ukrainian Pastry
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