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Soluble plant food is great for Violets Read the directions carefully before feeding. I recommend the Miracle-Grow brand of plant food. If Violets are in good condition and are given regu lar attention, they will stay free of pests and disease. The most common pests which can infest the African Violet are mites and mealy bugs. Kilthane or Malathion are two insecticides that fight these plant pests. Many plants may succumb to root or stem rot if overwatered or grown in unsterilized soil. Of course you’ll want more Violets even if your house is already bursting with them. If they develop more than one crown, gently pull the plants apart and plant each crown separately. Another method of propa gation is to take a medium-sized leaf with about a 2- inch stem and allow it to root in water or in commer cially prepared soil. Water the soil thoroughly and put the pot inside a clear plastic bag. Keep it out of direct sunlight and allow a few weeks for the cutting to root. When small leaves appear, remove the plastic bag. NATALKA DUMA CREAMY LEMON CHIFFON PIE With summer upon us the trend is to go light, light, light, as far as desserts are concerned. Summer fruit, cool drinks and ice cream top the charts, but from time to time one craves something sinful and this cold and creamy lemon chiffon pie does the trick. INGREDIENTS To make Graham Cracker Crust- 11/4 cups graham-cracker crumbs (crush about 18 graham-crackers with rolling pin to make fine crumbs) 1/3 cup butter, softened 1/4 cup granulated sugar 1/4 teaspoon cinnamon 4 eggs 1 env. unflavored gelatine 1/2 cup lemon juice 1 cup granulated sugar 1/4 teaspoon salt 1 tablespoon grated lemon peel 1/2 cup heavy cream 1/2 cup heavy cream confectioners’ sugar METHOD 1. Separate eggs, placing whites in large bowl of electric mixer, yolks in double boiler top. Let whites stand to room temperature — about one hour. 2. Make crust: combine the crumbs, but ter, 1/4 cup sugar and the cinnamon in bowl; blend with fingers or fork. With back of spoon, press mixture evenly on bottom and side, not on rim, of 9"-pie plate. Refrigerate. 3. Sprinkle gelatine over 1/4 cup cold water to soften; set aside. With wooden spoon beat yolks slightly. Stir in lemon juice, 1/2 cup sugar and the salt. Cook, stirring, over hot, not boiling water (water should not touch bottom of double boiler) until mixture thickens and forms coating on a metal spoon — 8 to 10 minutes. Add gelatine; stir to dissolve. Add lemon peel. Remove from water. Turn into a medium bowl; set in a larger bowl of ice cubes to chill, stirring occasionally, until as thick as unbeaten egg white — about 10 mi nutes. 4. Meanwhile, beat egg whites; at high speed, beat until soft peaks form. Beat in 1/2 cup sugar, 2 tablespoons at a time, beating after each addition. Beat until stiff peaks form when beater is raised. With rotary beater, beat 1/2 cup cream until cream is stiff. 5. With wire whisk, gently fold gelatine mixture into whites just until combined. Gently fold in whipped cream. Mound high in pie shell. Refrigerate until firm — 3 hours. 6. Beat 1/2 cup cream with 2 tablespoons confectioner’s sugar until stiff. Turn into pastry bag with medium tip. Make lattice on top of pie, rosettes around the edges.
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