Verhovayak Lapja, 1943. január-június (26. évfolyam, 1-25. szám)

1943-01-14 / 2. szám

Page 6

January 14, 1943

Branch 96

Reminiscing over the Old year end wondering what the Year will bring is our favorite pastime. 1942 was quite a full year for the Ladies Auxiliary of Branch 96. In March the Auxiliary contributed $60.00 to the local chapter of the American Red Cross — in August they raised $45.00 at a Bingo party which was turned over to the Chicago South Side Hungarians Ambulance Drive. In October the members donated thirty-six boxes of Home made cookies and cakes to the Chicago Service men’s center. In December, $25.00 was voted from the treasury, which Branch 96 doubled, for Christmas boxes for Verhovay members and sons and brothers of Auxiliary members in Military Service. Letters of thanks from boys stationed all over the United States have been received by Irene Balia, secretary of the Auxiliary. Members of the Auxiliary are doing everything in their power to help win the War. some doing Red Cross work, others are volunteer workers for the United States Treasury War Savings Staff, selling War savings bonds and stamps for the Hungarian Group. We are proud of the Auxiliary’s achievements during this past year and feel sure that our members will tontinue their good work in behalf of the War effort, to insure a speedy Victory, so that peace will reign once more over the world and all our boys will some to us safely.

The Annual meeting of Branch 96 was held on Sunday, December 13th. After the business meeting officers fór the coming year were elected. Mr. Julius Prokop, Sr., acted as Election chairman and Mr. Denes Gyerko as Recording Secretary. All the past officers with the exception of the Juvenile Branch Manager Were re-elected. President, Mr. Frank Tinich; Vice President, Mr. Frank Szabó; Secretary, Mrs. Louis Sabo; Treasurer, Mr. John Matanyi; Recording Secretary, Mr. Bernat Piszar; Trustees: Mr. Joseph Kish and Mr. Charles Bako; Juvenile Branch Manager, Mr. George Samel. IVJr. Frank Tinich, was elected to represent Branch 96 at the Convention next year. The Officers express their thanks and appreciation to the members for the faith they have shown in their work and promise to fulfill their duties to the best of their ability during the coming year. We regret very much that Stephen Uhlean did not accept his re-nomination, and hope that he will continue his good Verhovay work even though he is no longer an officer of Branch 96. Mrs. Julius Prokop Jr.’s, name was drawn for the $6.00 War Savings Stamp award, but she was not present to claim the prize. After the meeting and Election of officers, a delicious Goulash supper, prepared by Mrs. Frank László, Mrs. Charles Bako, Mrs. James Demko and Mrs. Julius Prokop, Si., was served.

Branch 96 held their Annual Christmas party on Sunday, December 27th at Prokop’s Hall. The Hall was beautifully decorated. with red and green streamers and a huge Christmas tree thrilled the youngsters. The Buczko brothers, William and

Chicago, III.

Joseph, played the violin and accordion and with their drummer, Michaed Shanto entertained the audience with popular and Christmas songs. Mr. William Torok, Master of Ceremonies asked Marian Sabo, dressed in her Campfire uniform, to lead the Audience in pledging Allegiance to the Flag and the singing of America. Mr. Frank Tinich, President of Branch 96, welcomed the Junior members and their parents, and wished them all a Joyous Holiday season. Edward Nyuli played “O Come all ye Faithful”, Josephine Hegedűs sang Christmas songs, Violet Deak played “Strawberry Blonde” on the piano; then little Susan Barnak, Mrs. Laszlo’s granddaughter sang “White Christmas”, Susan is only four years old. She stood on a chair so every one could see and hear. She was adorable. Little Steven Toth, three years old, sang “You are my sunshine”; The Ross twins with their cousin Richard Bankó, sang “Keep the Home Fires Burning.” Clara Matanyi and Frank Nagel played piano selections; Bobby Buczko and Johnny Konyar sang “Clementine” to the accompaniment of the orchestra. There was community singing and Christmas Cartoon Moving pictures. After the program, while the children were singing “Santa Claus is coming to Town”, Santa Claus did arrive with a great big pack and presented each child with some Christmas goodies. In spite of the rainy weather, the hall was filled with happy youngsters. The Arrangement committee in charge of the Christmas party and the Officers of Branch 96, feel they were well repaid for their efforts when they saw the youngsters enjoy themselves. We know the oldsters enjoyed the program as much as the junior members did.

The New Year brought a big change in our household, my husband and I ventured into business. On the fourth of January we purchased the store at 609 West 119th Street, we have practically everything imaginable to sell, the latest Magazines, Newspapers, Cigars, Cigarettes, Candy, Greeting cards, school supplies, candy and ice cream, and a lot of other things. We will be very happy to see our friends, drop in anytime to visit with us, and pay your Verhovay dues.

I would like to take this opportunity to thank Mr. Cornelius Szakatits, director of the Hungarian Family hour on Radio Station W. J. O. B. in Hammond, Indiana, for giving me time on his program Sunday, January 2nd. My little talk over the air on War Saving Bonds and Stamps, helped me sell $2,500 worth of War Savings Bonds this week. Mr. Szakatits and his daughter are members of Branch 96 and he has always willingly given time on his program in behalf of the War effort and most certainly deserves the co-operation of all the Hungarian American people, and lodges. Don’t hesitate to call me if you are planning to buy War bonds or stamps. My phone number is still Commodore 4475 and I will call personally, whenever it is convenient for you.

I want to thank all my friends

Verhovayak Lapja

LADIES’ PAGE

VICTORY MENUS

DARK FRUIT CAKE (a simpler type)

Size: 2 loaves 8x4x3”.

% lb. citron

1 lb. seeded raisins

1 lb. currants $4 lb. nuts

3 cups sifted Gold Medal Flour

1 tsp. salt

1 tsp. baking powder (use this amount of any type of baking powder)

1 tsp. each of cinnamon and mace

$4 tsp. each nutmeg and allspice M tps. cloves

1 cup shortening

2 cups brown sugar

6 eggs

% cup fruit juice % cup dark jelly

First prepare fruit and nuts: Slice finely citron (cut up % to %). (If hard, first soften by heating over hot water). If raisins or currants are very dry, wash and heat them. Heat and cut up nuts coarsely.

An hour or so in advance of making cake, take the shortening or butter, the eggs out of refrigerator, so they will be at room temperature. Before starting to mix cake, preheat oven to temperature indicated in recipe. Assemble utensils and ingredients and prepare pans. Measure shortening and place in mixing bowl. Measure sugar — leave in measuring cup or place on square of paper. Sift flour —. then measure flour and place in sifter (over a square of paper). Measure baking powder and salt and add to flour in sifter; measure spices and add them to the flour in sifter. Measure liquid — leave in measuring cup. Cream the soft shortening, add the sugar gradually, and cream until the mixture is very fluffy. Beat the eggs until very fluffy and blend into shortening and sugar.

for the many beautiful Christmas cards they sent me and wish all of you a Very Happy New Year. By buying more and more bonds, we insure a speedy Victory and who knows but that this year will be a truly Happy one.

Fraternally,

MRS. LOUIS SABO, Secretary, Br. 96.

Or add eggs one at a time, beating them in well. Stir in the flour, baking powder, salt and spices (sifted together) alternately with the liquid. Blend in nuts, raisins, citron and currants with the last of the flour mixture. Beat batter only a few strokes to be sure it is smooth. Line pans with 2 layers of heavy plain paper. Pour- cake batter into prepared pans. Fill pans almost full. Baké a 2-lb. cake (in loaf pan 8x4, — 3 deep) 2 hours — smaller cakes 1)4 hours — in a very slow oven (250 to 300 degrees). Peel off paper while hot.

ALMOND WREATHS

1 cup shortening (mostly butter),

% cup confectioners’ sugar

2 egg yolks

1 egg white

7. cups sifted Gold Medal Flour

% tsp. salt

1 tsp. vanilla

Preheat oven to temperature given in recipe about 15 min. before you want to bake cookies. Assemble ingredients and utensils. Prepare baking sheets or pans. Sift flour once ... then measure. Put in sifter. Measure other dry ingredients except sugar and put into sifter with flour. Measure shortening and liquid. Measure flavoring and add to liquid. Cream shortening, and sugar gradually and cream together thoroughly. Beat eggs well, and blend into creamed mixture. Stir in sifted dry ingredients alternately with liquid. Chill dough if necessary, for easy handling. Force through rosette tube onto ungreased baking sheet, brush with slightly beaten egg white, sprinkle with ground almonds, sugar and cirmamon mixed. Bake 8 to 10 min. in a moderate oven, 350 degrees. Remove cookies from baking sheet as soon as they come from övén, and place on wire cake rack, or folded towel, to cool before storing.

AMERICAN PLUM PUDDING inexpensive, delicious, moist and light

Size: Fills 8” tube-center mold or 2-qt. can or 16 individual molds. Time: Steam 3 hrs.

1)4 cups sifted Gold Medal Flour

$4 tsp. salt

1 tsp. soda

1 tsp. each cinnamon, nutmeg,

cloves

1)4 cups brown sugar

1 cup chopped raisins

1)4 cups chopped raw cranberries

1 cup ground suet

1 cup ground raw carrots

1 cup ground raw potatoes

Sift together first six dry ingredients. Blend in brown sugar. Stir in fruit, suet, carrot and potato. To steam: pour batter into well greased mold (fluted tube center pudding mold or round can). For individual molds, use jelly glasses or custard cups. Fill mold % full; tie waxed paper loosely over top (if using improvised steamer); place in a steamer (with perforated bottom) which fits tightly over a kettle. Have enough boiling water in kettle to last through steaming, but not high enough to seep into mold. Put on the tight cover of steamer. Do not lift until time is up. Then turn pudding from mold. If serving is delayed, keep hot in oven. Serve hot with Hot Amber sause.

LIME CHIFFON PIE

visions of cool green seas

For 9-inch pie /

3 egg yolks (large)

$4 cup sugar

)4 tsp. salt

1 tbsp. grated lime rind % cup lime juice, unstrained

4 tbsp. lime-flavored gelatin % cup boiling water

3 egg whites (large)

% tsp. cream of tartar

Add a little green coloring to intensify the color.

Beat egg yolks (with spoon) in top of doubleboiler. Stir in half the sugar, then the salt, rind, and unstrained fruit juice (juice and pulp). Cook over boiling water, stirring occasionally, until mixture thickens and coats the spoon (about 10 min.),

Stir hot fruit juice (or water) into flavored gelation. Then beat the hot custard into it with rotary beater. Cool thoroughly until mixture begins to set (25 to 45 min.) Beat slightly to break up, and let stand while making meringue.

Make a meringue by beating the egg whites with cream of tartar until stiff... then, gradually beating in the other half of sugar.

Carefully fold the meringue into the cooled custard. Pile into cooled baked 9” pie shell. Place in refrigerator until set and well chilled (at least 2 hrs.) before serving. Serve ice cold.

From:

‘BETTY CROCKER Cook Book of All-Purpose

Baking