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Ukrainian Dishes L uchk ovich , M ichael, ed. T heir L and; an a n th o lo g y o f U k ra in ian sh o rt sto r ie s. P r e fa c e b y Clarence A . M anning. Introduc tio n b y L uke L uciw . B io g ra p h i cal sk e tc h e s b y B ohdan Kraw- ciw . J e r se y C ity, Svoboda P r e ss, 1964. Pp. 325. U k rain ian p rose lite r a tu r e is rep resen ted b y on ly a f e w books o f E n g lish tr a n sla tio n s. O f th e sh o rt sto r y w r iters on ly F ran k o, K o tsiu b y n sk y i and K h v y lo v y i are available in sep a ra tely pub lish ed collection s. T heir Land, th er efo r e, is to b e w elcom ed a s a f ir s t a tte m p t to p rovid e a broader p anoram a o f th e U k r a in ian sh o rt sto r y fo r th e A n g lo - A m erican reader. I t is a collec tio n o f 26 sto r ie s b y tw e n ty -o n e U k rain ian a u th o rs r a n g in g ch ron ologically fr o m th e 19 th c e n tu r y c la ss ic M arko V ov- chok to our popular con tem p o ra ry Ivan K e rn y tsk y . A n a n th o lo g y , b y d efin itio n , is a collec tio n re p r e se n ta tiv e o f s o m e th in g — o f an au th or, an era, a g en re, a n ation al liter a tu r e. H ow rep re s e n ta tiv e can an a n th o lo g y o f U k rain ian sh o rt sto r ie s be, i f w r ite r s su ch as K h v y lo v y i, V a- sylch en k o, Y a n o v sk y i, S lisaren - ko, M akovei, Ivch en k o, V y sh n ia are n o t included — n o t to m e n tio n con tem p orary U k rain ian w r iters — b o th a t h om e and in e x ile — o f w h om fo u r only, and n o t n e c e ssa r ily th e b e st on es, h a v e fou n d a p lace in T h eir L and? T h e “In trod u ction ” s tr e s s e s th e f a c t t h a t th e con te n ts is “p u rely in cid en ta l.” Such an approach to a collection w h ich calls it s e lf an a n th o lo g y is ind eed r eg reta b le. T h e tr a n sla tio n s w e re done b y a num ber o f d iffe r e n t people. T h eir q u a lity is u n even and th er e is a rem ark ab le lack o f u n ifo r m ity (e.g., “P a n ’’ in one sto r y is tr a n sla te d a s “P a n ,” in an oth er as “Mr.” ) W ith one or tw o ex c ep tio n s, ex p la n a to ry fo o tn o te s a re m is s in g and so m e p un s rem ain lit t le m y s te r ie s a s M iss Irene K ash u b yn sk a, U N W L A H om e E con om ics ch air m an, h a s w orked o u t a se r ie s o f recip es con n ected w ith th e E a ste r h o lid a y s. Our B ran ch 12 in Cleveland, Ohio, p u b lish ed a b ook let o f t h e s e recip es fo r it s ow n u se. H ow ever, sin c e t h is is alread y ou t o f p rin t, w e are r e p r in tin g tw o recip es fr o m it s p a g es. B aked B e e f w ith S auce 4 lb s. m e a t ( e y e r o a st) 1 c a n m u sh r o o m so u p (c r e a m o f m u sh r o o m ) 1 c h o p p e d o n io n (o n io n so u p m a y b e s u b s titu te d ) 3 tb sp . w a te r Vz tb sp . su g a r 2 tsp . s a lt R in se th e m e a t and rub i t w ith th e su g a r and sa lt. I f you are u sin g th e onion soup, o m it th e sa lt. L e t th e m e a t sta n d fo r h a lf an hour. T ake a s h e e t o f alum inu m fo il la rg e en ou gh to hold th e roast, tu ck up th e ed ge and pour th e can o f m u sh room soup in to it. P lace th e m e a t in sid e and pour t h e r e s t o f th e m u sh room soup over it. Sprinkle w ith chopped onion or pour th e onion soup over it. F ill th e em p ty can w ith w a te r and pour th is over th e r o a st as w ell. S eal t h e alum inu m fo il t ig h t ly and b ake th e m e a t in an oven a t 350 d egrees fo r ЗУ 2 or 4 h ours. SA U C E : D ilu te 1 tsp . corn sta r ch w ith cold w a te r. B len d i t to an u n in itia ted reader. T he book, alas, h a s a num ber o f ty p o grap h ical errors. W ith all th e s e lim ita tio n s, T h eir L and is a bad ly n eeded ad dition to th e l i s t o f E n g lish la n g u a g e tr a n sla tio n s fr o m U k rain ian liter a tu r e, b ein g th e one and on ly sou rce fo r a con siderab le num ber o f U k r a in ian sh o rt s to r ie s in E n g lish . W ell-w ritten b io-bib liograph ical n o te s fo r each a u th o r prepared b y B. K raw ciw and a b ea u tifu l ja c k e t b y Jacq u es H n izd o v sk y en h ance th e v a lu e o f t h is book con siderab ly. w ith th e m e a t ju ic e s and le t i t boil. V e g eta b le Salad 4 -5 c o o k e d e g g s 1 s m a ll o n io n 1 tb sp . su g a r sa lt a n d p e p p e r 1 ja r o f m u sta r d (9 o z .) 1 cu p so u r c r e a m 2 f i n e ly c h o p p e d a p p le s 1 c a n c a r r o ts (8 o z .) 1 c a n g r e e n p e a s (8 o z .) 1 c a n str in g b e a n s (8 o z .) 1 ca n lim a b e a n s (8 o z .) 2 c a n s p o ta to e s (16 o z s. e a c h ) */2 cup relish Rub th e in sid e o f a salad bowl w ith th e cu t onion and chop th e e g g s in to it. A dd su g a r, s a lt and pepper and le t sta n d fo r a w h ile . T hen add m u sta rd and blend w ell. N e x t add th e sou r cream , r e lish (pour o f f th e liqu id) and th e apples. B lend w ell and add t h e drained v e g e ta b le s. F in a lly drain th e liquid fr o m th e p o ta to e s, r in se th e m in cold w a te r and cu t in sm all sq u ares. A dd to th e salad. R e fr ig e r a te b efo re ser v in g . U N W L A P U B L IC R E L A T IO N S COMMITTEE M rs. M ary D u sh n y ck , P u b lic R ela tio n s C hairm an o f W FUW O , organ ized a C om m ittee fo r th e p la n n in g and d isc u ssin g o f v a r i ous a ctio n s. M em bers o f th e C om m ittee are: M esdam es A lice B erw eck y, Irene Padoch, O lga L itep lo, L yd ia H ladk y, Cam illa S m orod sk y, and R o sa lie P olche. CORRECTION in th e cap tion under th e p ic tu re o f th e E m b roid ery C lass w h ich appeared in th e D ecem b er issu e o f OUR L IF E , i t w a s inad v e r te n tly s ta te d t h a t M rs. M arie R ick et w a s n o t p rese n t, and th a t Mrs. A n n R edosh w a s. A c tu a lly , M rs. R ick et w a s p r e se n t and M rs. R edosh w a s n ot. Our ap olo g ie s to b oth lad ies. НАШЕ ЖИТТЯ — КВІТЕНЬ, 1970 23
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