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Installation of new officers of Branch 32 of the UNWLA took place at their January 1984 meeting. Shown above is past Pres ident Mrs. Ann Kalba passing the gavel to new President Cathe rine Yeachishein. Mrs. Kalba will now serve as Vice President and advisor. A lovely ceremony was held with the new officers accept ing their posts with the accompaniment of lighted candles. The social held was enjoyed by all the Soyuzanky. Branch 32 had been invited to sponsor a Ukrainian cultural exhibit at the Livingston Library on March 8, 1984, which included a film on “Pysanky,” Ukrainian dancers and a beauti ful display of arts and crafts. This was an excellent opportunity to acquaint the public with the Ukrainian heritage. The activities of Branch 32 for the past three years will be summarized in the convention book of the XX UNWLA Convention. Margaret E. Batkiw Publicity UNWLA BRANCH 32 THE BOUNTY OF SPRING Strawberry — Spring’s luscious berry is here in all its delicious splendor. Plain or dressed up, mashed, cut or strained, the strawberry will accomodate any cook’s active imagination. Lovely to look at, the berry’s natural goodness is lovingly nur tured by the sun to a peak of red-ripe perfection, filled with nutrients and vita mins. A strawberry and cream sponge cake is a wonderful way to use this bounty of Spring. The cake is light, so it is kind to your waistline, yet looks deceivingly sin ful. It is so good that it is guaranteed to become a family favorite, and so easy to make, that it will become the cook’s favorite. INGREDIENTS 1 cup sifted all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/3 cup milk 2 tablespoons butter 3 eggs 1 cup sugar 1 teaspoon vanilla 2 pints fresh strawberries 1/2 cup sugar 1 cup heavy cream, whipped Bake at 350 for 25 minutes. 1. Preheat oven to 350. 2. Grease and flour two 8x1 Уг inch layer pans. 3. Sift flour, baking powder and salt onto a sheet of wax paper. Heat milk and but ter until bubbles appear around the edges; do not boil; cool slightly. 4. Beat eggs until foamy in a small bowl. (Use electric mixer at high speed.) Grad ually add 1 cup sugar while beating, until the mixture is very thick and light in color; beat in vanilla and cooled milk. 5. Fold flour mixture into the egg mix ture very gently just until well blended. Do not overmix. Pour batter into prepar ed pans. 6. Bake in preheated oven (350) for 25 minutes, or until the top springs back when lightly touched. Cool layers on wire racks for 10 minutes. Loosen cakes around the edges with a spatula; remove from pans; cool thoroughly. 7. Wash, hull and slice strawberries. In a mixing bowl, sprinkle the berries with 1/2 cup sugar. Let stand for at least 30 min utes to allow juice to form. 8. Place cake layer on serving platter. Spread with half of whipped cream and top with half of the strawberries. Top with remaining cake layer. Cover that with remaining whipped cream and straw berries. For added zest, sprinkle the cake with strawberry liqueur before spreading the whipped cream. Decorate with sprigs of mint. The basic recipe of this cake may be used for various fillings, such as other fruit, puddings, chocolate, or creams. 32 ’’НАШЕ Ж ИТТЯ”, ТРАВЕНЬ-ЧЕРВЕНЬ 1984 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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