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ACTIVITIES OF BRANCH 37 SINCE JANUARY 1969 Chapter 37’s members and their families celebrated the eve of Jordan on January 18 by hav ing a traditional “Sviat Vechir” dinner at the home of Dr. and Mrs. H. Ted Slaby. The twelve dishes were prepared and served by the members. After dinner each guest related his fond mem ories of Sviat Vecher as a child in America, in Canada or in Ukraine. In memory of Lesya Ukrain ka, their patron, Chapter 37 sponsored a half hour on the UNWLA Detroit Regional Coun cil’s Radio Hour on WABX-FM. Biographical commentaries were given by Stasia Volker and Myr tle Slaby. Poems of Lesya Ukra inka in Ukrainian followed by the English translations of Dr. Percival Cundy from the “Spirit of Flame” were read by Donia Demray. Choral renditions of Lesia Ukrainka’s poems set to music rounded out the program dedicated to one of the world’s outstanding woman poets. For the third consecutive year, Chapter 37 participated in the Fashion Show-Luncheon of the Federation of Women’s Clubs of Metropolitan Detroit of which it is a member. Laverne Veil- leux, past vice-president of Chapter 37, modeled spring fashions. Mrs. Mike Small, vice- president, Mrs. Hhomas Borden, Mrs. William Volker and her guests Mrs. Lidia Kolodchin, Public Relations Chairman of the Detroit Regional Council of the UNWLA and Miss Edna Jel- linek, Folk Arts specialist, at tended the Clubhouse building- fund project at the Latin Quar ter. On February 18, Chapter 37 presented an Easter egg demon stration at the Starlite Restau rant under the chairmanship of Mrs. Walter Strokon. Mrs. Wil liam Volker showed slides on the history and symbolism of the Ukrainian “pysanka” and Mrs. Nellie Orlyk demonstrated the ancient craft. Proceeds from the program paid for yarn for the Chapter’s “Knitting Circle,” which is knitting crutch pads and bed socks for the hospital ized American servicemen of the Vietnam war. At Christmastime gift packages were sent to a Ukrainian soldier fighting in Vietnam. On February 21, Club Drey- ton, an adult couples organiza tion of the Dreyton Avenue Presbyterian Church of Farn- dale, featured “Ukraine, A Cap tive Nation” as the theme for its dinner-dance. As Co-Chairman, Myrtle Slaby enlisted the help of Chapter 37 and the Detroit Cap tive Nations Committee. Chap ter members loaned their Ukrainian blouses to the twelve ladies on the committee and their hand-loomed sashes for the men to set off their Ukrainian shirts (white shirts trimmed with Ukrainian machine-embroi- dery) Ukrainian Easter eggs, ceramics and figurines were used for table centerpieces. Mo bile chains in blue and yellow crepe paper hung from the ceil ing and Ukrainian posters de signed by Jerry Kozak decorated the hall. The international smor gasbord included Ukrainian ho- lubtsi and breads. The back ground music featured Ukrain ian melodies taped 20 years ago from Mr. Nicholas Shustake- vich’s Radio Hour. After dinner Dr. Michael Strokon of Windsor showed slides of his visit to Ukrainian villages in 1961. Booklets about Ukraine and oth er captive nations were available for the guests. Club Dreyton sent Mrs. William Osadchuk, president of Chapter 37 a letter of thanks for working together with an American Presbyterian Church group to bring the cul ture and plight of a captive na tion to the American community during Brotherhood Week, and enclosed a check for the Chap ter’s philanthropic work. On March 25, Chapter 37 held its annual Pysanka Games Par ty. Ukrainian Easter eggs were featured as table prizes. Besides many door prizes, the drawing of two lucky tickets earned their holders delightful gifts. First prize was six beautiful Easter Ukrainian Dishes Chicken Kiev Style 3 chicken breasts salt and pepper 2 cups bread crum bs xk cup bu tter less 1 tbsp. 2 eggs lightly beaten 1 tbsp. w ater Separate the meat from the ribs keeping the small bone con necting the ribs with the wings. Beat the meat and shape it like a big leaf. Salt and pepper. Shape the butter in 6 small fingerlike rollers and freeze. When frozen put each roller on the meat and roll it in a pearlike shape. Dip in eggs, roll in breadcrumbs, again dip in eggs and once more roll in breadcrumbs. Deep fry them in hot shortening at 350° to 375° until golden ( $ / min.). Serve with French fried po tatoes and vegetables. The but ter may be mixed with chopped parsley. A large chicken breast will serve one person. If they are small, two should be served per person. Irene Kashubynska CULINARY TERMS We are continuing the glos sary of Ukrainian culinary terms, started in the November issue, 1968. Bass, fish — окунь; sea bass — морський окунь Baste — поливати (м’ясо) тов- щем або виваром Batata, sweet potato, yam, veg. — солодка картопля Batter збите, рідке тісто Battercake, pancake — млин ці, оладки Bay Leaves, Laurel Herb, sp. — лавровий листок Bean, veg. — біб Bean pod — стручок Kidney beans or Harricot beans — квасоля eggs and second prize was a deli cate, muti-pink afghan knitted by members of Chapter 37. Des sert and coffee were served af ter the party. Myrtle K. Slaby Corresponding Sec’y 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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