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THE UKRAINIAN FOLK COSTUME A boy’s pants (’’sharavary”) The pants are an important part of the folk costume. They must be well-cut in order to as sure the dancer of maximum comfort, especially in the execu tion of the leaps and intricate steps which characterize Uk rainian folk dancing. The pants in the Ukrainian folk costume have a unique de sign. They differ from ordinary pants in that one pants leg is not separated from the other, a de sign which gives the modern trousers the appearance of hav ing been made of two distinct halves. The “sharavary” have two separate pants legs, but these are connected in the crotch by a triangular piece of material called a gusset (“matnia”), w7hich gives them the appearance of having been cut from a single piece of material. The drawing shows an old, authentic pattern for “shara- vary.” There are other, newer patterns, which follow fairly closely the basic pattern. Vari ous patterns for cutting and making the “sharavary” are dis cussed in Katherine Antono- vych’s helpful booklet “The Uk rainian costume.” The Ukrainian folk costume, in order to achieve complete au thenticity, demands “sharavary” cut on the pattern discussed aJbove. Unfortunately, too many of us insist on cutting them ac cording to modern patterns, with no gusset to join the two pants legs. “Sharavary” cut in this manner hamper the dancer’s movements and give him an awk ward appearance. ’’Sharavary” are usually made of thin woolen material or of heavy, matted silk. The dark, rich shades (blue, green, red) look best. “Sharavary” made of shiny silk or in pale shades (blue, pink) are neither authen tic nor attractive. This should be kept in mind if we want to make truly authen tic costumes for our children. 10th ANNIVERSARY On the occasion of the 10th Anniversary of the dath of the first president of the World Federation of Ukrainian Wom en’s Organizations, Olena Kisi- lewska, the Executive Board of WFUWO sponsored a memorial program on April 23rd, 1966, at the Ukrainian Institute of Amer ica in New York. The program was planned and carried out by a committee composed of the Cultural Chairman of WFUWO, Dr. L. Karpinska, and 2 mem ber organizations of WFUWO — the Ukrainian National’s Women’s League — N. Y. Re gional Council and the New York Branch of the Ukrainian Gold Cross. A memorable moment occur red when Mary Beck, Council- woman of Detroit, presented a portrait of Olena Kisilewska painted by M. Dmytrenko to the WFUWO. Mrs. Olena Zalizniak, President of the WFUWO ac cepted the portrait in the name of the organization. The program of the afternoon included ad dresses by Miss Beck and Mrs. Zalizniak, a reading from one of Kisilewska’s works by the re nowned actress Olympia Dobro- volska and a piano recital by Professor Daria Karanovych. The Executive Board of WF UWO hopes that all member or ganizations will observe this 10th Anniversary of the death of the first president of the World Federation of Ukrainian Women’s Organization. Two good talkers not worth one good listener. Chinese Proverb OUR RECIPE Here is one recipe, published by 66 UNWLA Branch in New Haven, Conn. Fruit Bar The following recipe will fill one 9” square pan, doubled will fill a 15”x9” oblong pan. D ay B efore Blend together — 9 ounces sifted flour (weighed) 6 ounces sugar (weighed) 6 ounces sweet butter 4 egg yolks 1 tsp. vanilla or 1 pkg. E tker vanilla 1 tbs. baking pow der or Уг pkg. E t k er baking pow der After the above ingredients are well blended, turn out onto well floured board and knead well. When mixture is no longer sticky, cut into two portions, one slightly larger than the ^fther. Place in refrigerator or freezer till next day. (This may be kept up till one week, or till ready to be used). Next Day Take the larger portion of dough and grate by hand into the baking pan, which has been greased with butter and sprin kled with bread crumbs, until the whole bottom of the pan is cov ered. Will look like shredded noodles. Bake this layer in pre heated oven set at 350 degrees F., for 15 minutes or lightly browned. Remove. While bottom layer is baking beat, until stiff, 4 egg whites and prepare a filling of your favor ite preserves as follows. Mix together 2-3 cups (de pending on size of recipe) pre serve with 14 cup bread crumbs. When first layer has complet ed baking, remove and spread the preserve mixture on top, then the egg whites which have been beaten and then the second portion of dough which will be grated in the same manner as the first, covering the entire top. Return to the oven and con tinue baking another 35-40 min utes or until golden brown in color. Remove from oven, cool thor oughly and cut into squares. Mrs. J. Jachnycky
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