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Festive Holiday Desserts OUR SERVICEMEN IN VIETNAM In the last two issues we pub lished several recipes sent in to us by UNWLA Branch 87 in Canton, Ohio. These brought to mind a cooking class which was conducted in 1962 by Branch 66 in New Haven, Conn. The Branch later published the recipes in booklet form. We reprint two recipes for desserts which our readers might want to try for the Easter holidays. Nougat 9 Egg Whites 1 lb. Conf. S u g ar (S ifted ) 1 C up H oney 1 P kg. D ried A pricots 1 l'b. W alnuts Beat the egg whites until stiff, add the confectioner’s sugar and place in double boiler over me dium flame. Cook for approxi mately 20 minutes, add the ho ney and continue cooking for 1 hour, until thick, stirring often so that mixture does not stick to pan. Add the dried apricots which can be either ground or chopped into small pieces and continue cooking for another 15 minutes. Chop or grind up the walnuts and then add to the nou gat mixture and cook till the nougat stands away from the pan. Remove from double boiler and cool. Spread the mixture be tween layers of thin torte wa fers, cover and cool thoroughly. Cut into thin slices or squares. This will yield enough to spread between three layers. Fairytale Torte 1st L ay er 10 ounces C o n fectio n er’s S ugar 8 Egg Y olks Ju ic e and G rated S k in of 1 L em on 10 ounces B lanched an d G round A lm onds 4 Egg W hites, b eate n stiffly In electric mixer beat togeth er the confectioner’s sugar and the egg yolks, adding the juice and the grated skin of the lem on. Mix in the almonds and beat well. Fold in the stiffly beaten egg whites and pour into a springform pan, greased and sprinkled with bread crumbs. Bake in preheated oven set at 350 degrees F., 3/4 hour. Re move, cool. 2nd L ay er 6 E gg W hites 10 ounces C o n fectio n er’s S u g ar 5 ounces B lanched an d G round A lm onds Beat the egg whites until stiff, gradually add the confectioner’s sugar until batter is sticky, add the almonds and pour batter into prepared springform pan as above. Bake immediately, re move, cool. C h o c o la te F illin g : Vz C u p C ream (or m ilk if d esired ) У 2 tsp. V an illa 6 Egg Y olks 3 ounces G ran u lated S u g ar ]/2 lb. S w e e t B u tte r ЗУ 2 ounces M elted B ak in g C hocolate In double boiler, scald the cream, (or milk) with the vanil la. Beat the egg yolks with the sugar. Slowly add the scalded milk to the egg yolk mixture, beat well and return to double boiler to cook till mixture thick ens. Cool. Beat the butter till soft and when the egg mixture is completely cool, add by the spoonfull to the butter, beating after each addition. Finally, add the melted baking chocolate and blend. Icing 2 ounces B ak in g C hocolate 2 tbs. C ream 1 tbs. C onfectioners S ugar Combine the above ingredients in saucepan and cook together. Pour over the filled torte while the icing is still hot. O U R LIFE Edited by Editorial Board Published by the Ukrainian National Women’s League of America, Inc. 4936 N. 13th St. Philadelphia 41, Pa. Many servicemen of Ukrainian descent are now serving in Viet nam. It was resolved at UNWLA Regional Conferences to send Easter greetings in the form of cards or Easter eggs to these men. Addresses of the servicemen may be obtained from their fam ilies or in the parish registry. There are only a few weeks left before the holidays. Do it today! STRIPES AND CHECKS There are no drastic changes in fashions this spring. The tai loring is unconstructed, without stiffening or inner bulk, giving suits and coats the comfortable soft lightness of sweater^. The only news is that precise geo metry has stepped into fashion in cut and fabric. Pin stripes and checks are the immediate rage; single lined windowpane checks, graph-like checks, chess board squares, spring colored houndstooth, checks put on the bias, cosmetic pastel-colored small screen checks, and every other conceivable checked pat tern, usually in a two-color com bination is new and fashionable. Suit jackets are shorter, and many have the blazer look. Col lars are small, often notched, pockets are insignificant. The shapes are narrow, with almost skimpy shoulders and sleeves. A very popular suit will be the short-sleeved costume with a double breasted narrow jacket which in cut somewhat resem bles a shirt. Another new detail is vents on jackets and coats, either on the sides or in the back. Hemlines are extremely short — way above the knee, and at times seen at mid-thigh. — O.L.S. A leader assumes that follow ers are working with him, not for him. He considers them part ners in the work, and sees to it that they share in the rewards. A leader glorifies the team spir it.
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