Наше Життя (Our Life) - електронна бібліотека української ...

FROM OUR READERS..(w ith reference to R E A C H IN G O UT, Feb. 1985)“The writer points out three reasons why a womanshould belong to UNWLA. I would label the first reasonpersonal, since the writer speaks about satisfactionderived, emotional fulfillment and gratification in one’sprivate and family life. Having devoted much time tocommunity efforts and as a member of UNWLA I amglad that this point was brought out, since without personalsatisfaction and the enthusiastic desire to work inthe organization, members many times become passiveand even inactive.The second reason is also valid — our Ukrainiancommunity (hromada) does not appreciate our work.UNWLA and its members should strive to achieve power,influence and prestige which will encourage furthercommitment to the organization.The third reason was well taken — we live in Americanow and we cannot keep ourselves separated fromthe mainstream of life here.Now I would like to consider another matter — therelationship of the Ukrainian woman to the land of herbirth ar\d heritage, the sanctity of the Ukrainian home,participation in the Ukrainian community, preservationof the Ukrainian language. The Ukrainian woman isdeeply sympathetic to the fate of Ukrainians in ourhomeland and she eagerly helps them financially andspiritually. It is this deep attachment to her roots thatprovokes a desire in the Ukrainian-American woman tobecome a member of UNWLA.The previously mentioned reason may be part ofreason one, as explained in the article, but I feel itsimportance should place it in a separate category./. Czajkow skyj Clifton, N. J.CHOU PASTEANDCREAMPUFFSChou paste is a remarkable dough whichyields itself to countless presentations,the most commonly known one beingthe cream puff. Stuffed or garnished, asa dessert or an appetizer, chou paste isversatile and indispensible in any cook’srepertoire.IN G R E D IE N T S1 cup flour1 cup water8 tablespoons unsalted butter, cut intopieces1 teaspoon salt4 eggsM E T H O D1. Put water into heavy saucepan overlow heat and add the butter. Sift the flourand salt onto wax paper.2. When the butter has melted, increasethe heat and slide all of the flour off thepaper into the water. Stir the mixtureuntil thoroughly combined, then stir untilthe mixture forms a solid mass that comesaway cleanly from the sides of the pan.Reduce heat and stir constantly for threeminutes to dry the dough slightly. Removethe pan from the heat and cool slightly.3. Break one egg into a bowl and add itto the contents of the pan, beating to mixthe egg in thoroughly. Repeat with remainingeggs until all the ingredients aresmoothly blended.4. To make cream puffs, cover a butteredbaking sheet with parchment paper. Placemound of chou paste, about a tablespoonfull on the paper, spacing them 11/2" apart.5. Bake in preheated 400° oven for 20minutes, or until the cream puffs havemore than doubled in size and are lightlybrown and firm to the touch. Pierce themand return them to the oven for a fewminutes to dry them out. Cool them on arack. One pound of chou paste makesabout fifteen 3" cream puffs. Fill themwith pudding, pastry cream, chocolatecream, etc.’’НАШЕ ЖИТТЯ”, ТРАВЕНЬ 1985 33