Vestnik 1993 04 21

Page 1

"CHANGING TO MEET THE CHANGING NEEDS OF FRATERNALISTS"

VESTNIK SPJST Herald

"Joining Hands To Touch Lives-Fraternalism for the Family and Our Nation"

Official Organ Of The Slavonic Benevolent Order of the State of Texas, Founded 1897 BROTHERHOOD

HUMANITY

BENEVOLENCE

Postmaster: Please Send Form 3579 to VOLUME 81 NUMBER 16

SUPREME LODGE, SPJST, P. 0. Box 100, Temple, Texas 76503 April 21, 1993 ISSN-07458800

SPJST congratulates March Top Producers

Traditional Czech Recipes

Daddy, daddy, go round, go round!

The key to a successful -program is cooperation and teamwork The SPJST sales representatives wrote 111 applications for insurance during the month of March. District Five, with 27 applications and more than $1 million in issued business was the top-producing district. As details of the Lodge Incentive Program are being disseminated to all lodges, there seems to he an excitement developing that will get our entire membership involved in helping our Society grow. The key to this program being successful is cooperation ':..arnwork. If we all pull together and face the challenges of the future collectively, we will all be accomplishing the impossible for SPJST. A rule of success, when accepting a challenge, is to start by doing what is neces-

sary, do what is possible, and suddenly, you're doing the impossible. This is our Society and how it prospers is directly proportionate to the efforts that we all put forth to maintain its growth pattern. With the new lodge incentive program in place, every members of SPJST has a vested interest in helping our Society grow. The present fraternal and financial programs that are available through SPJST make us a very valuable asset to our famithat ly rn ern lie r have friends who are not members of SPJST, that you will tell them about us. Fraternally, Bernard M. Gebala, FIC Supreme Lodge Vice President

"This is our Society and how it prospers is directly proportionate to the efforts that we all put forth."

DISTRICT I EARNED PREMIUM Donnie Victorick Lodge 9, Snook

DISTRICT III APPLICATIONS Albert Kubala Lodge 92, Fort Worth

DISTRICT VI EARNED PREMIUM AND APPLICATIONS Annimae Merta Lodge 30, Taiton

DISTRICT II EARNED PREMIUM Albin Machu Lodge 29, Taylor

DISTRICT IV EARNED PREMIUM AND APPLICATIONS Martha Broz Lodge 160, San Angelo

DISTRICT VII EARNED PREMIUM AND APPLICATIONS Jerry Elzner Lodge 79, Corpus Christi

DISTRICT II APPLICATIONS Frank Pajestka, Jr. Lodge 80, • Holland

DISTRICT V EARNED PREMIUM Vincent Hegwood Lodge 88, Houston

/

DISTRICT III EARNED PREMIUM Stanley Vrla Lodge 130, Dallas

DISTRICT V APPLICATIONS Sidon Tumis Lodge 142, Houston

40■111■111I

PHOTOGRAPH UNAVAILABLE DISTRICT I APPLICATIONS Ruby Paulson Lodge 188, Centerville

Most everyone in the SPJST knows the meaning of good times. It's friends, family, music, dancing and food. And where you find food, you're bound to find kolaches. Sweet yeast dough baked to a rich and golden pastry and topped with heaping spoonfuls of sweetened poppyseed, pureed prunes, creamy cottage cheese, glazed apricots or cherry pie filling. If you're a Czech or active in SPJST social circles—the kolache follows you around from the time you're born until you meet your maker. Babies get them to teethe on and platefuls are baked by mothers and grandmothers to load the tables at christenings, confirmations, graduations and weddings. Grandpa dunks his kolache in a cup of coffee to make the chewing easier and at his wake, mourners comfort their grief with the tasty morsel. Certainly, we all know what kolaches are, but where did they come from? According to Vladimir Kucera in his book Czech Folklore, the origin of the kolache goes something like this: Maminka (mother) was busy in the kitchen with the weekly task of baking the family's bread. To keep her little daughter, Lib ge, amused, she broke of a few pieces of dough and gave them to her to play with. The little cook then promptly proceeded to knead her dough into flat cakes. Looking for some added flavor, she selected several plums from a bowl on the table and plopped the fruit in the center of the circle of dough. Libu'g e's cakes went into the oven alongside maminka's loaves of bread. Tatinek (daddy), coming in from a hard day in the fields, spied Libuse's pastry cooling on the kitchen table. He selected a tantalizing tart and popped it into his mouth. When the hot juice spurted from the plum center, tatinek hopped from one foot to the other making amad circle around the table. Little Libuse clapped her hands in glee and shouted, "Tatinek do kola, do kola, do kola. Tatinek je do ko0!" (Daddy, daddy, go round, go round!) Long after the pain was forgotten, the flavor was remembered and friends and neighbors learned of the new tasty pastry.

And that's the way the story goes. But it doesn't stop there. We're still looking for Libu'siv's recipe—or a better one, if you have one—for kolaches, or other old-fashioned Czech pastries, breads, vegetable and meat dishes. We'll be sharing them, as space permits, in a new Vestnik column devoted to the preservation of traditional Czech cooking and baking. Send your oldfashioned recipe, along with any important background information and a small photo of yourself (if available), to the Vestnik c/o the SPJST Home Office.—The Editor


Turn static files into dynamic content formats.

Create a flipbook
Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.
Vestnik 1993 04 21 by SPJST - Issuu