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FROM OUR READERS .. (w ith re fe re n c e to R E A C H IN G O U T , Feb. 1985) “The writer points out three reasons why a woman should belong to UNWLA. I would label the first reason p e rs o n a l, since the writer speaks about satisfaction derived, emotional fulfillment and gratification in one’s private and family life. Having devoted much time to community efforts and as a member of UNWLA I am glad that this point was brought out, since without per sonal satisfaction and the enthusiastic desire to work in the organization, members many times become passive and even inactive. The second reason is also valid — our Ukrainian community (hromada) does not appreciate our work. UNWLA and its members should strive to achieve power, influence and prestige which will encourage further commitment to the organization. The third reason was well taken — we live in Amer ica now and we cannot keep ourselves separated from the mainstream of life here. Now I would like to consider another matter — the relationship of the Ukrainian woman to the land of her birth ard heritage, the sanctity of the Ukrainian home, participation in the Ukrainian community, preservation of the Ukrainian language. The Ukrainian woman is deeply sympathetic to the fate of Ukrainians in our homeland and she eagerly helps them financially and spiritually. It is this deep attachment to her roots that provokes a desire in the Ukrainian-American woman to become a member of UNWLA. The previously mentioned reason may be part of reason one, as explained in the article, but I feel its importance should place it in a separate category. /. C z a jk o w s k y j C lifton , N. J. Chou paste is a remarkable dough which yields itself to countless presentations, the most commonly known one being the cream puff. Stuffed or garnished, as a dessert or an appetizer, chou paste is versatile and indispensible in any cook’s repertoire. IN G R E D IE N T S 1 cup flour 1 cup water 8 tablespoons unsalted butter, cut into pieces 1 teaspoon salt 4 eggs M E T H O D 1. Put water into heavy saucepan over low heat and add the butter. Sift the flour and salt onto wax paper. 2. When the butter has melted, increase the heat and slide all of the flour off the paper into the water. Stir the mixture until thoroughly combined, then stir until the mixture forms a solid mass that comes away cleanly from the sides of the pan. Reduce heat and stir constantly for three minutes to dry the dough slightly. Remove the pan from the heat and cool slightly. 3. Break one egg into a bowl and add it to the contents of the pan, beating to mix the egg in thoroughly. Repeat with re maining eggs until all the ingredients are smoothly blended. 4. To make cream puffs, cover a buttered baking sheet with parchment paper. Place mound of chou paste, about a tables poon full on the paper, spacing them 1 1/2" apart. 5. Bake in preheated 400° oven for 20 minutes, or until the cream puffs have more than doubled in size and are lightly brown and firm to the touch. Pierce them and return them to the oven for a few minutes to dry them out. Cool them on a rack. One pound of chou paste makes about fifteen 3" cream puffs. Fill them with pudding, pastry cream, chocolate cream, etc. ’’НАШЕ ЖИТТЯ”, ТРАВЕНЬ 1985 33 CHOU PASTE AND CREAM PUFFS
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