Poland
By: Lauren Pucci
Introduction
Geography
Religion
Their major holidays are:
- New Year's' Day (January 1)
- Easter Monday, Labor Day (May 1)
- Constitution Day (May 3)
- Pentecost (seven weeks after Easter Sunday)
- Corpus Christi (the Thursday after Trinity Sunday)
- Assumption, Polish Armed Forces Day (August 15)
- All Saints' Day (November 1)
- Christmas (December 25)
- Boxing Day (December 26)
Achievements
Before World War II Józef Kosacki was a technician. Shortly before the war, he joined the clandestine Special Signals Unit, a secret institute that worked on electronic appliances for the army. These people both impacted Poland in a positive way.
Politics
Economics
Poland has the best economy in Central Europe and the 6th largest in the EU.
When searching for work, there is a better chance of you finding a job if you speak Polish, they rarely ever speak English. But some of the jobs include machine building, food processing and beverages, chemicals, iron and steel, shipbuilding, glass, textiles, coal mining.
Polish money is called zloty (PLN) on the right is a picture of what it looks like. There are 10, 20, 50, 100, 200 zloty bills.
They are neither rich nor poor, they are a little but above average.
Style of Living
The foods eaten are bigos, kotlet schabowy, pierogi, gołąbki, sauerkraut, beetroot, cucumbers (gherkins), sour cream, kohlrabi, mushrooms, sausages and smoked sausage.
The languages spoken are Polish 97.8%, other and unspecified 2.2%.
My Outfit
Closing
Recipe 1 (Pierogis)
2 eggs
1/2 cup water
2 cups flour
1/2 teaspoon salt
Mound flour on kneading board and make hole in center. Drop eggs into hole and cut into flour with knife. Add salt and water and knead until firm. Let rest for 10 minutes covered with a warm bowl. Divide dough in halves and roll thin. Cut circles with large biscuit cutter. Place a small spoonful of filling a little to one side on each round of dough. Moisten edge with water, fold over and pres edges together firmly. Be sure they are well sealed to prevent the filling from running out. Drop pierogi into salted boiling water. Cook gently for 3 to 5 minutes. Lift out of water carefully with perforated spoon.
Recipe 2 (Babka)
1/2 cup soft butter
1/2 cup sugar
4 egg yolks
1 cup milk, scalded
1 cake yeast
grated rind of 1 lemon
1/4 cup lukewarm water
4 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1 cup white raisins
1 egg yolk, beaten
2 tablespoons water
1/4 cup chopped almonds
Mix butter ans sugar in large mixing bowl. Add salt to egg yolks and beat until thick. Add to sugar and butter mixture. Add yeast softened in 1/4 cup lukewarm water. Add lemon rind and cinnamon. Add flour alternately with milk and beat well to make smooth batter. Add raisins and knead with your hand until batter leaves the fingers. Let rise in warm place until double in bulk (about 1 1/2 hours). Punch down and let rise again until double in bulk. Better fluted tube pan generously, sprinkle with fine bread crumbs, and fill with dough. Brush with mixture made by beating 1 egg yolk with 2 tablespoons water. Sprinkle with almonds, let rise and bake 30 minutes in 350 degrees oven.