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SCHOLARSHIP COMPETITION The Ukrainian National Women’s League of America announces the ninth Competition for the granting of scholarships from the Eva Slashkiw Scholarship Fund in the following categories: 1. in the study of the Ukrainian language for graduates of journalism, languages, library science library science and museum science. Individuals applying in this category must show how they plan to utilize their knowledge of the Ukrainian language in their professional work; 2. in the course of obtaining a doctorate in the various fields of Ukrainian studies, as well as comparative studies in literature, history, sociol ogy, music, etc., and only after the subject matter has received university approval; 3. as an aid in the publishing of a scholarly work in the field of Ukrainian studies which has been accepted by a publisher. The amount of the scholarship will be determined by the judging committee on an individual basis. Only members of UNWLA who have joined the organ ization at least one year prior to submitting their entry in this competition will qualify as candidates for the scho larship. Deadline for entries is June 30, 1991 in the first and second category, scholarships will be granted for stu dies in accredited American or Canadian universities. In the letter of introduction, please specify which category the applicant is entering. For further information please contact: Ukrainian National Women’s League of America Eva Slashkiw Scholarship Fund 108 Second Avenue New York, NY 10003 Easter is almost upon us and the familiar anxiety raises again — will the Easter babka be splendid and proud, or .... its unthinkable to think of such things. In browsing through my cookbooks last year I came upon a wonder ful recipe from the book “Selected Ukrainian Recipes for Spring and Summer” prepared and published by Branch 12. UNWLA in Cleveland, OH. Their Never Fail Easter Babka is super. Try it, I did, and it came out just perfect. NEVER FAIL EASTER BABKA 2 oz. fresh yeast 1/2 cup warm water 1 tsp. sugar 5 whole eggs 10 egg yolks 1 cup sugar 1 tsp. salt 2 cups warm milk 1/2 lb. melted sweet butter 1 cup light raisins 1 tsp. vanilla grated peel of 1 lemon 8 cups flour Soften the yeast in 1/2 cup water with 1 tsp. sugar and let rise, 5-10 minutes. 1. In a large bowl beat the eggs and the yolks with sugar and salt until fluffy. Add milk and softened yeast; stir well. Add flour and knead by hand for at least 25 minutes, until the dough becomes very elastic. Add melted butter and knead until the butter is totally ab sorbed. Add raisins and flavorings and knead a few minutes more. Cover and let rise in a warm place until double in bulk. Punch down and let it rise again. 2. Meanwhile grease four cylindrical pans (3 lb. veget able shortening cans can be used), line them with brown paper bag (bottom and sides). The paper lining should extend over the height of the pan about 2 inches. Grease the lined paper and sprinkle lightly with fine bread crumbs. Fill the forms 1/3 full — the dough will triple in bulk. Cover with cloth and let rise almost to the rim. 3. Bake in a well heated oven at 325 degrees for 45 minutes. If desired, the loaves can be brushed with a beaten egg diluted with 2 tablespoons of water. 4. Remove the baked loaves from oven and let them stand in pans for 5 - 10 minutes. Tip each loaf very gently from the pan unto a cloth-covered pillow. Do not cool the loaves on a hard surface. As the loaves are cooling, change their position very gently a few times to prevent deforming. The cooled loaves may be iced, if desired. Yield four 9 1/2 inch tall babkas. Babka is always sliced in rounds across the loaf. The baked loaves can be frozen. In that case ice the loaves after defrosting them. **The Selected Ukrainian Recipes is a two-volume cook book with recipes for the various seasons of the year. My copies are frequently used. I like cookbooks that I go back to again and again. Both books may be purchased at The Ukrainian Museum Gift Shop and through Branch 12 in Cleveland.
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