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English Articles in 1966 B O O K R E V IE W No. P. K. Antonovich: The Ukrainian Costume 4 18 M. Halim Bloch: Ukrainian Folk Tales 1 21 “The Mitten” 3 21 EDITORIALS Convention Year 2 15 Creative Work 7 15 M. Dushnyck: Ukrainian Cul ture at t'he World’s Fair 5 19 M. Dushnyck: More Unity Urgently Needed 10 19 In Perspective 9 19 International Cooperation Year 1 19 Letters to the Congressmen 4 15 H. Lototsky: The Federation of Lithuanian Women’s Clubs 6 19 Our Possibilities 8 19 Some Convention Thoughts 11 15 Ukrainian Easter Traditions 3 19 FEATURES Day Centers for Children 4 18 A Double Jubilee 4 15 M. Dushnyck: NCW Biennial Meeting 2 16 M.D.: Women’s Hall of Fame 7 25 The Grand Lady of Tennis 11 16 New UNWLA Branch 8 19 Our English Session 9 19 Our List of Graduates 7 15 Our Pamphlets 1 19 The President of GFWC 10 21 A.V.: Report on the 74th An nual Convention 7 16 FASHIONS O.L.S.: Springtime in Fash ions 2 18 O.L.S.: .New Breed of Dresses 6 21 O.L.S.: Surf ’n Sand 7 26 O.L.S.: The Young Look 9 21 FOLK ART Head Coverings 8 21 Ann Kushner: Ukrainian Fash ion ;Show 11 25 Our Readers Ask 2 17 GRADUATES Mary Ann Bochey 9 20 Oksana Lukashevych 7 26 Survey of Ukrainian Graduates 3 19 LETTERS Efrosine Bojczuk: Mother Be longed to UNWLA 4 18 Ann Pyndyk: She Contributed the Most 3 20 Ann Hawrylak: I Receive Your Your Magazine 5 21 Mrs. William Hasebrook 11 16 OBITUARY Maria Cheryba 2 18 Antonina Kulchycka 6 21 POETRY Collect 6 10 T. Shevchuk: Christmas Eve 11 15 PROFILES Lady Malcom Douglas Hamil ton 11 16 J . D r a g in d a : O u r Y oung T alen t 1964 4 17 Malvina Leshok 4 23 SUCCESSFUL WOMEN Mary Beck 9 21 Amelia Bochey 4 18 Oksana Borushenko 5 20 Mary Dushnyck 8 21 Oresta Karalash 10 20 Myroslava Mak 5 20 Eugenie Mosgova 4 23 Dr. Ludmila Pochynok 4 23 Alexandra Riznyk 5 21 Anne Strokon 2 18 Mary Suchorsky 9 20 Kay Symchik 6 20 UNWLA ACTIVITY Help Us Burn the UNWLA Mortgage 8 20 S o fia Kotyk: UNWLA New York Regional Council 4 16 I. P a d o c h : Convention Com mittee News No. 9 ;p. 21 10 21 A . V o lk e r : UNWLA Reporit at the GFWC Convention 8 20 Branch 20 2 15 Branch 37, Detroit 2 16 Branch 52, Philadelphia 3 20 Branch 53, Astoria No. 5 p. 21 11 25 Branch 58, Detroit 10 20 Branch 61, Whippany 9 20 Branch 72 New York No. 4 p. 16, No. 5 p. 20 8 21 Branch 73, Bridgeport 2 23 Branch 78, Washington 11 26 Branch 81, Detroit 1 21 Branch 85, Carteret No. 1 p. 20, No. 5 p. 19 6 20 Branch 87. Canton No. 6 p. 21 7 26 Branch £9, Kerhokson 8 19 A. W a s y lo w s k y : Portrayal of Christmas Traditions 1 20 NEW RECIPES We have received another wonderful cake recipe from UN WLA Branch 87 in Canton, Ohio. We certainly hope that you will try it, and we encourage all our readers to send in their special recipes for publication. Walnut-Almond Torte Here is a recipe for a luscious layered nut torte, the queen of all tortes, which immigrated to America with the contributor after the Second World War. It is made of two different batter mixtures, and features a wonder ful filling. ( W a ln u t L a y e r s ) 8 eggs, separated ІУ 2 cups confectioners’ sugar 4 tablespoons fine bread crumbs 2 cups walnuts, ground Beat the egg yolks until light. Add the sugar gradually and beat until thick and fluffy. Stir in the nuts and bread crumbs. Beat the egg whites until stiff and fold gently into the mixture. Butter 2 deep layer pans (shal low pans may cause the batter to run over in the oven) with soft butter and sprinkle with fine bread crumbs. Spoon the batter into the pans. Bake in a moder ate over (350° F.) for 30 to 35 minutes, or until done when test ed. Remove from the pans and place on a cake rack. (A lm o n d L a y e r s ) 3 to 4 eggs, separated 2/3 cup confectioners’ sugar 1 teaspoon grated lemon rind 2/3 cup alm'onds, blanched and ground 2 'tablespoons fine bread crumbs 1 tablespoon lemon juice / Beat the egg yolks until light. Add the sugar gradually and beat until thick and fluffy. Beat in the lemon rind and juice. Stir in the almonds and bread crumbs. Beat the whites until stiff and fold gently into the mixture. Spoon the batter into a deep, buttered layer cake pan sprinkled with bread crumbs. Bake in a moderate oven (350° F.) for 30 to 35 minutes, or un til done. Remove from the pan and place on a cake rack. Pre pare the following filling. 1/3 cup butter 1/2 cup confectioners’ sugar 2/3 cup almonds, blanched and ground 1 teaspoon instant coffee 1 teaspoon hot water Thick (heavy) cream Cream the butter and sugar together. Stir in the nuts. Dis solve the coffee in the water, cool slightly and stir into the mixture. Add enough cream to give a spreading consistency. Some lemon juice may be added for tartness, if desired. Mix un til smooth. Reserve some of the filling for the sides of the torte. Spread the rest between the lay ers, placing the almond layer in the center. Cover the sides with the reserved filling and ice the top as desired. Decorate the top and the sides with lightly toast ed, slivered almonds.
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