I. Date, carrot and ginger salad

 

400 g-	carrots	14 oz
100 g	dried dates	4 oz
1	leek	1
	lettuce leaves
	parsley
	for the dressing
	juice of 1 lemon and its grated rind
1 tbs	honey	1 tbs
1 pinch	grated ginger	1 pinch
	salt

Scrape the carrots and grate roughly. Halve the dates, remove the stones, cut in half again and add to the carrot. Slice the leek thinly. Prepare the dressing and mix with the salad. Chill for at least 1 hour.

Wash the lettuce leaves in plenty of water. Drain well, then line a salad bowl. Spoon in the salad and serve. Sprinkle the top with finely chopped parsley.

II.   Fruit:

Tangerine, cup, toast, plum, tray, watermelon, napkin,

date, grapes, peanut.

 

Приложение к билету № 7.

I.              Ham, melon and rice salad

 

200 g	rice	7oz
1	small onion	1
½ 1	meat stock	1 pt
200 g	cooked ham	7 оz
1	large, fleshy yellow or green pepper	1
500 g	fairly ripe melon	1^1/4lb
1	stick celery	1
1	lettuce	1
	for the dressing
4 tbs	salad oil	4 tbs
2-3 tbs	lemon juice	2-3 tbs
	salt
	pepper

Add the washed rice and finely chopped onion to the boiling stock. Cook until tender, stirring fre­quently. Drain and rinse in cold water. Dice the ham and cored pepper and the celery. Cut the melon in half, remove the seeds and make small balls of melon using a scoop. Add to the rice together with the ham, pepper and celery. Mix carefully, cover with a lid and chill in the re­frigerator for 1-2 hours.

Remove the large, outer leaves of the lettuce, leav­ing the heart whole. Wash in plenty of water, then drain thoroughly.

Line the sides of a flat salad bowl with the lettuce leaves and place the heart in the middle. Prepare the dressing, mix into the salad, and spoon on to the lettuce leaves. This looks spectacular and is very delicious.

II. Nuts:

Broth, walnut, soup, halibut, pike-perch, hazelnut,

almond, mushroom, peanut, Brasil nut.

 

 

Приложение к билету № 8.

I.

Spring radish and egg salad

 

6	hard-boiled eggs	6
2	bunches radish	2
	juice of 1/2lemon
1	small bunch watercress	1
	for the dressing
2 tbs	mayonnaise	2 tbs
4 tbs	double cream	4 tbs
	salt
	pepper

Peel and slice the eggs. Wash the radishes care­fully and slice. Chop the watercress finely. Put aside a few slices of egg and radish for decoration. Put the rest in a bowl with the cress, sprinkle with the strained lemon juice and mix together very carefully.

Beat the mayonnaise and cream together, season to taste with salt and pepper and pour over the salad. Toss very lightly and chill for 30 minutes. Decorate with the slices of egg and radish just before serving. A few sprigs of parsley can also-be added.

Note: Watercress is a very valuable plant, as it is very rich in vitamin С and contains carotene (a relative of Vitamin A) and minerals. It can be grown very successfully at home in a pot.

II. Meat:

Dill, mutton, cook, rabbit, fish, pork, kefir, veal, kidney, lamb.

 

Приложение к билету №9.

             I. Cucumber and egg salad

8	hard-boiled eggs	8
2Q0 g	cucumber	7 oz
1	bunch chives	1
2-3	firm tomatoes	2-3
1	bunch parsley	1
	for the dressing
2	egg yolks	2
2 tbs	Salad oil	2 tbs
1 tbs	strong mustard	1 tbs
	juice of ½ lemon
100 ml	double cream or soured cream -	.1/5 pt
	salt	!
	freshly ground pepper
1	pinch icing sugar	1

 

 

Peel the eggs and slice them. Place in an attractive salad bowl. Add the diced cucumber, the sliced tomatoes and the finely chopped chives and pars­ley.

Blend the ingredients for the dressing together until smooth. Season to taste with salt, pepper and icing sugar. Pour over the salad and toss lightly. Keep chilled until ready to serve.

II.    Poultry:

Trout, goose, milk, potato, chicken, turkey, goulash, duck, fruit, spring chicken.

 

 

Приложение к билету №10.

I.              Spring salad

 

1	lettuce	1
100 g	new carrots	4 oz
150 g	cucumber	5 oz
	for the dressing
100 g	curd cheese	4 oz
2	hard-boiled eggs	2
	juice of ½   lemon
1	bunch spring onions	1
1	bunch parsley	1
4 tbs	salad oil	4 tbs
	salt
	pepper

Wash and drain the lettuce thoroughly, then chop into small pieces. Add the finely sliced cucumber and carrots.

Finely chop or grate the egg whites and put aside. Sieve the curd cheese and egg yolks into a bowl. Add the lemon juice, the finely chopped onion and parsley, then season to taste with salt and pepper.

Add the oil in a thin stream and beat until frothy. Pour into a small bowl.

When serving the salad, sprinkle with the egg whites and only mix in the dressing at the table, otherwise the lettuce leaves will go limp. Alter­natively, the dressing can be kept in a bowl or sauce-boat so that everyone can help him- or her­self.

Note: Before adding the dressing^ the salad can be covered and chilled for a short time in the re­frigerator.

 

II. Game:

Pheasant, drake, pear, yoghurt, leek, cabbage, elk, bread, hazel-nut, hare.

 

 

Приложение к билету № 11.

I.