Almond, green bean and potato salad

I.

Sicilian orange salad

 

4	oranges	4
1	bunch parsley	1
1	small leek	1
	for the dressing
4 tbs	olive oil	4 tbs
	juice of  ½ lemon
1	clove garlic	1
1	pinch ground saffron	1
	salt, pepper
8	shelled walnuts	8

Peel the oranges carefully, removing all the pith. Cut into thin slices, put a few slices aside for decoration. Cut the other slices into quarters. Wash the leek thoroughly, slice thinly and divide into rings. Add to the orange together with the chopped parsley.

Put a few nicely shaped walnut halves aside for decoration, and chop the remainder roughly. Add the crushed garlic and the other ingredients for the dressing.

Pour over the salad and toss lightly. Chill for about 10 minutes. Just before serving decorate the top with the orange slices, walnut halves, a few rings of leek and sprigs of parsley. The combination of orange and leek gives this salad a very special piquant flavour. It is delicious served with fish or fried meat.

II. Vegetable dishes:

Cauliflower, blueberry, glass, turnip, omelet, biscuit, radishes, compote, paper, carrots.

 

 

Приложение к билету № 2.

I.

Carrot salad with onion

 

600 g	carrots	1 Уг lb
1	large onion	1
	for the dressing
2 tbs	salad oil	2 tbs
2 tbs	lemon juice	2 tbs
	salt
	pepper

Peel and wash the carrots and onion and grate. Mix the oil and lemon juice, season to taste with salt and pepper, then pour over the salad. Prepare the salad at least 1 hour before you plan toserve it, to allow the flavours to blend well together.

I recommend this salad in the winter months when there are perhaps fewer vegetables with high vitamin content. It will keep for days if stored in the refrigerator in a screw top jar.

II. Greens:

Celery, vermouth, duck, onion, cranberry, cheese, garlic, pear, fennel, lettuce.

 

Приложение к билету №3.

I.

Almond, green bean and potato salad

 

500 g	potato cooked in the skin	1^1/4lb
300 g	cooked green beans	^3/4 lb
2	lemons	2
1	bunch parsley	1
1	pinch dried thyme	1
10	blanched almonds	10
	for the dressing
4 tbs	salad oil	4 tbs
	juice of 1 lemon
	salt
	pepper

Peel the potatoes while still hot. Cut into cubes when cold. Slice the green beans into 2-3 cm (1^1/2 in) long. Wash the lemon thoroughly and cut into very thin slices, put a few aside for decoration. Mix the potatoes, green beans and lemon together and add the finely chopped parsley, thyme and slivered almonds.

Mix the ingredients for the dressing, pour on to the salad and toss lightly. Chill in the refrigerator for 1 hour.

Note: A generous amount of freshly ground pep­per should be added to give this salad its special flavour.

 

II.   Spices:

Black pepper, sour cream, butter, paprika, mustard, beetroot, pineapple, dessert, chilly pepper, sugar.

 

 

Приложение к билету № 4.

I.

Apple and red cabbage salad

 

 

 

400-500 g	red cabbage	appr. 1 lb
2	large apples	2
	for the dressing
1	clove garlic	1
1	small onion	1
	salt, pepper,
	ground caraway seeds
1-2 tbs	salad oil	1-2 tbs
	lemon juice

Wash the cabbage, remove the stalk and shred finely. Wash and peel the apples and grate coarse­ly. Sprinkle with lemon juice to prevent the apple from turning brown. Mix with the cabbage. Grate or chop the onion finely, crush the garlic and blend with the oil. Season to taste with salt, pepper and caraway. Add lemon juice with cau­tion, as lemon has already been added to the apple. Toss into the salad, cover with a lid and chill for at least 1 hour.

The combination of cabbage and apple gives this salad its special flavour. It is particularly welcome in winter, when there are fewer vitamin-rich fruits and vegetables available.

II.   Herbs:

Cocktail, rosemary, whipped cream, apricot, thyme, melon, tarragon, pancakes, parsley, sage.

 

Приложение к билету № 5.

I.
Summer fruit and vegetable salad

 

1	lettuce	1
300 g	fruit (strawberries, cherries, fresh walnuts, melon, etc.)	3/4 lb
1	stick- of celery (including the leaves)	1
2	frankfurters	2
	for the dressing
3tbs	salad oil	3 tbs
1-2 tbs	lemon juice	1-2 tbs
	salt, pepper

Wash the lettuce in plenty of water and drain well. Line a deep salad bowl with some of the lettuce leaves, chop- the rest into small finger-width strips.

 Wash and prepare the fruit—it is best if you have a mixture—and dice. Slice the celery very finely and chop the leaves. Cook the frankfurters, slice and mix with the fruit, celery and lettuce. Mix the ingredients together for the dressing. Use freshly ground pepper. Pour over the salad and toss lightly. Arrange on the bed of lettuce and serve.

Note: The salad can be chilled for 1-2 hours be­fore serving, but do not add the dressing until ready to serve, otherwise the lettuce will go limp.

II.   Berries:

Noodles, redcurrant, cucumber, pork, gooseberry, roll, raspberry, caviar, strawberry, blackberry.

 

 

Приложение к билету № 6.

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.

I.

I.

I.

Mushroom salad

 

500 g	button mushrooms	1 ¼ lb
4 tbs	salad oil	4 tbs
	juice of 1 lemon
250 ml	dry white wine	9 fl oz
1	bay leaf	1
1 tsp	coriander seeds	1 tsp
1 tsp	peppercorns	1 tsp
	salt, parsley

Slice the washed mushrooms and turn for a few minutes in hot oil. Add the bay leaf, coriander and peppercorns. Season to taste with a little salt. Pour in the wine and lemon juice, cover with a lid and cook over a moderate heat for 8-10 minutes. Re­move from the heat and when cool, place in a serving bowl. Cover with a lid and chill overnight in the refrigerator.

Sprinkle with a little finely chopped parsley just before serving. This is a particularly delicious salad.

II.   Nonalcoholic drinks:

Radish, mineral water, orange juice, tea, food, coffee, cauliflower, compote, mushroom, cabbage.

 

Приложение кбилету № 16.

            I.                    Leek salad

 

2-3	leeks	2-3
1	large Spanish onion	1
	for the dressing
	juice of 2 lemons
2 tbs	salad oil	2 tbs
	salt
	parsley

Wash the leeks thoroughly and cut into slices. Cut the' tender green stem, of the leeks into 10 cm (4 in) pieces. Peel and slice the onion and mix with the leeks in a bowl Season to taste with salt, then add all the lemon juice and oil. Toss well together.

Place, in a screw top jar and keep in the refrigerator for 1 day before eating. Sprinkle with finely chop­ped parsley just before serving. Note: It is a good idea to always have a jar of leek salad in the refrigerator because it can be used in other salads that need an onion flavour. I shall let you into a secret. If you are embarrassed by your breath after eating onion, simply suck a clove and you will be "sweet smelling" again.

II. Family:

Grandson, bread, cousin, nut, biscuit, twins, dressing, husband, wife, children.

 

Приложение к билету № 17

I.

I.

Baltic cucumber salad

 

500 g	cucumber	1 1/4 lb
4-5	gherkins	4-5
2	medium, firm tomatoes	2
1	small lettuce*	1
1	hard-boiled egg	1
	for the dressing
2J30 ml	double cream	7 fl oz
3 tbs	vodka or white brandy	3 tbs
	salt, freshly ground pepper

Wash and drain the/vegetables. Cut the cucumber into very thin slices. Drain the gherkins well and slice. Cut the tomatoes and egg into segments and the lettuce leaves into finger-width strips. Mix together in a bowl, putting a little of each vegetable aside for decoration.

Blend the ingredients together for the dressing,
pour over the salad and toss lightly. Chill well.
This makes an excellent, light, summer-evening
meal.

Variation: Make an alternative dressing using mayonnaise thinned with a little double cream and no vodka.

II. Grains:

Jam, rice, oat, sausages, cocoa, buckwheat, barley, veal, rye, beer.

 

Приложение к билету № 19.

I.

Asparagus and salmon salad

 

800 g	asparagus	1^3/4 lb
400 g	green beans (deep frozen or canned)	14 oz
400 g	spinach	14 oz
120 g	button mushrooms	4 oz
1	medium onion	1
200 g	sliced smoked salmon	7oz
	for the dressing
5-6 tbs	salad oil	5-6 tbs
3 tbs	wine vinegar	3 tbs
	salt
	pepper
1	pinch icing sugar or other sweetener	1
	lemon juice

Prepare the asparagus in the usual way and cook over a gentle heat in slightly salted and sweetened water until tender (see p. 62). Drain well and leave to cool. Cook the green beans over a low heat in slightly salted water until tender and drop the spinach in a separate pan of salted water and cook for 4-5 minutes. Drain the green beans and spin­ach separately and leave to cool. Wash the mushrooms, cut into very thin slices and sprinkle with a little lemon juice to prevent them from turning brown.

Lay the spinach leaves in the bottom of a flat salad bowl, then arrange alternate layers of asparagus, smoked salmon, green beans and mushrooms on top. Sprinkle with onion chopped very finely or cut into paper thin slices.

 

 

II. The profession of a cook.

Technology of cooking, carrot, barman, English language, pork, turnip, marketing, chemistry

 

 

Приложение к билету № 20.

I.

I.

Sicilian orange salad

 

4	oranges	4
1	bunch parsley	1
1	small leek	1
	for the dressing
4 tbs	olive oil	4 tbs
	juice of  ½ lemon
1	clove garlic	1
1	pinch ground saffron	1
	salt, pepper
8	shelled walnuts	8

Peel the oranges carefully, removing all the pith. Cut into thin slices, put a few slices aside for decoration. Cut the other slices into quarters. Wash the leek thoroughly, slice thinly and divide into rings. Add to the orange together with the chopped parsley.

Put a few nicely shaped walnut halves aside for decoration, and chop the remainder roughly. Add the crushed garlic and the other ingredients for the dressing.

Pour over the salad and toss lightly. Chill for about 10 minutes. Just before serving decorate the top with the orange slices, walnut halves, a few rings of leek and sprigs of parsley. The combination of orange and leek gives this salad a very special piquant flavour. It is delicious served with fish or fried meat.

II. Vegetable dishes:

Cauliflower, blueberry, glass, turnip, omelet, biscuit, radishes, compote, paper, carrots.

 

 

Приложение к билету № 2.

I.

Carrot salad with onion

 

600 g	carrots	1 Уг lb
1	large onion	1
	for the dressing
2 tbs	salad oil	2 tbs
2 tbs	lemon juice	2 tbs
	salt
	pepper

Peel and wash the carrots and onion and grate. Mix the oil and lemon juice, season to taste with salt and pepper, then pour over the salad. Prepare the salad at least 1 hour before you plan toserve it, to allow the flavours to blend well together.

I recommend this salad in the winter months when there are perhaps fewer vegetables with high vitamin content. It will keep for days if stored in the refrigerator in a screw top jar.

II. Greens:

Celery, vermouth, duck, onion, cranberry, cheese, garlic, pear, fennel, lettuce.

 

Приложение к билету №3.

I.

Almond, green bean and potato salad

 

500 g	potato cooked in the skin	1^1/4lb
300 g	cooked green beans	^3/4 lb
2	lemons	2
1	bunch parsley	1
1	pinch dried thyme	1
10	blanched almonds	10
	for the dressing
4 tbs	salad oil	4 tbs
	juice of 1 lemon
	salt
	pepper

Peel the potatoes while still hot. Cut into cubes when cold. Slice the green beans into 2-3 cm (1^1/2 in) long. Wash the lemon thoroughly and cut into very thin slices, put a few aside for decoration. Mix the potatoes, green beans and lemon together and add the finely chopped parsley, thyme and slivered almonds.

Mix the ingredients for the dressing, pour on to the salad and toss lightly. Chill in the refrigerator for 1 hour.

Note: A generous amount of freshly ground pep­per should be added to give this salad its special flavour.

 

II.   Spices:

Black pepper, sour cream, butter, paprika, mustard, beetroot, pineapple, dessert, chilly pepper, sugar.

 

 

Приложение к билету № 4.

I.

Apple and red cabbage salad

 

 

 

400-500 g	red cabbage	appr. 1 lb
2	large apples	2
	for the dressing
1	clove garlic	1
1	small onion	1
	salt, pepper,
	ground caraway seeds
1-2 tbs	salad oil	1-2 tbs
	lemon juice

Wash the cabbage, remove the stalk and shred finely. Wash and peel the apples and grate coarse­ly. Sprinkle with lemon juice to prevent the apple from turning brown. Mix with the cabbage. Grate or chop the onion finely, crush the garlic and blend with the oil. Season to taste with salt, pepper and caraway. Add lemon juice with cau­tion, as lemon has already been added to the apple. Toss into the salad, cover with a lid and chill for at least 1 hour.

The combination of cabbage and apple gives this salad its special flavour. It is particularly welcome in winter, when there are fewer vitamin-rich fruits and vegetables available.

II.   Herbs:

Cocktail, rosemary, whipped cream, apricot, thyme, melon, tarragon, pancakes, parsley, sage.

 

Приложение к билету № 5.

I.
Summer fruit and vegetable salad

 

1	lettuce	1
300 g	fruit (strawberries, cherries, fresh walnuts, melon, etc.)	3/4 lb
1	stick- of celery (including the leaves)	1
2	frankfurters	2
	for the dressing
3tbs	salad oil	3 tbs
1-2 tbs	lemon juice	1-2 tbs
	salt, pepper

Wash the lettuce in plenty of water and drain well. Line a deep salad bowl with some of the lettuce leaves, chop- the rest into small finger-width strips.

 Wash and prepare the fruit—it is best if you have a mixture—and dice. Slice the celery very finely and chop the leaves. Cook the frankfurters, slice and mix with the fruit, celery and lettuce. Mix the ingredients together for the dressing. Use freshly ground pepper. Pour over the salad and toss lightly. Arrange on the bed of lettuce and serve.

Note: The salad can be chilled for 1-2 hours be­fore serving, but do not add the dressing until ready to serve, otherwise the lettuce will go limp.

II.   Berries:

Noodles, redcurrant, cucumber, pork, gooseberry, roll, raspberry, caviar, strawberry, blackberry.

 

 

Приложение к билету № 6.