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Kotsubynskyi, M у k h а і 1 o. Chrysalis and other stories. Translated fro m the Russian by Jacob Guralsky. Moscow, F o r eign Language Publishing House, n.d. Pp. 257. L ife w ith o u t poetry seemed but a crime to M ykhailo K otsu bynskyi, a great U krainian im pressionist. Love of life and of beauty permeates all of his w r it ings. The great esthete, however, was also a great hum anist: he deals always w ith realistic sub jects, w ith personal human rela- Foto by Jos. Starostiak Exhibit in Bank opposite United Nations during World Congress; UNWLA exhibit in bank window had mannequin wel coming delegates with bread and salt to World Con gress of Free Ukrainians, held in New York City in 1967. Pictured are delegates returning from protest march opposite United Nations: delegates from Switzer land, Mr. Omelan Nizankowsky, noted Ukrainian com poser, and Mrs. Mary Dushnyck, UNA delegate. Large sign welcomed delegates to World Congress and noted 50th anniversaries of Ukrainian independence and grant ing of women’s rights in Ukraine, another invited the public to freedom rally and dance festival at Madison Square Garden, while a third invited public to Ukrain ian Folk Art Museum at the Ukrainian Institute of America. The exhibit was arranged by Mrs. Dushnyck, Mrs. Stefania Pushkar and Mrs. Maria Rzepecky. tionships, w ith social unrest, Chrysalis, A Soviet publication, provides a fa ir sampling of Ko- tsubinskyi’s short stories. I t is not even a proper direct transla tion of the original. Nonetheless, i t is the one and only such ren dering in the English language published in book fo rm and a must fo r all unable to read th is im portant U krainian w rite r in the original. FIRST PRIZE FOR A RECIPE Mrs. M artha Lomaga o f Free port, L. I., won f ir s t prize in the cake division o f the 19th Annual Pillsbury Bake-Off. She was the only one fro m New Y o rk State who competed in the bake-off in Texas. Perhaps you would like to tr y her famous recipe fo r chocolate crunch torte. Chocolate Crunch Torte Dough: 1 c. butter or margerine. softened V 4 c. sugar 3 large egg yoks 2x/4 c. Pillsbury’s Best All-Purpose flour Filling: 3 egg whites 2 У 2 c. ground or finely chopped toasted almonds 4 squares 1-oz. semi-sweet choco late, melted ІУ 2 c. sugar 2 tsp. vanilla In large m ixer bowl, cream b u tte r and sugar at medium speed. Add egg yolks. Add flour, blending at low speed u n til dough forms. W ith floured f in gers, press dough into bottom and one inch up the sides of a 10-by-3 inch round spring fo rm pan. Spoon fillin g into crust. Bake at 350 degrees F. fo r 40-45 minutes or u n til crust is lig h t brown. Cool, thoroughly. I f de sired, garnish w ith whipped cream and serve. To make fillin g , beat egg whites u n til s t if f but not dry. In large m ixin g bowl, combine a l monds, chocolate, sugar and van illa. Fold egg whites into choco late m ixture. Wisdom is sometimes nearer when we stoop then when we soar. Видання C оюзу Українок A мерики - перевидано в електронному форматі в 2012 році . A рхів C У A - Ню Йорк , Н . Й . C Ш A.
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