The Peculiarities of Russian Cooking.

In Russia cooking is characterized by its wide assortment of ingredients and preparation process. A Russian stove was constructed to allow a dish to be stewed, baked, poached or boiled. It also defined specific ways of cooking geese, duck and chicken. At the same time meat and fowl are also roasted on a grill over an open flame.

Porridge cooked in a stove acquires a specific taste. That is why nowadays many dishes made with grain and semolina are prepared not on stove tops, but rather in ovens. Buckwheat served in this way is especially tasty when accompanied by milk.

Russian cooking has borrowed ingredients from other nations. The Greek settlements on the Black Sea coast, for example, contributed the secret of dough made with yeast, while trade with Italy enriched Russian cuisine with spices, herbs and rice. Tea and dumplings came from Asia. Peppers, aubergines and zucchini were delivered from Bulgaria.

Russia's western neighbours also influenced the style of cooking introducing appliances such as pots, pans and slotted spoons. Thanks to them, the list of dishes prepared on frying pans was substantially extended to include beefsteaks, roast mutton and the like.

French cuisine came to Russia in the nineteenth century. It was most noticeable in restaurant cooking, as professional chefs brought from France recipes for sauces and delicate dishes made with poultry, fish and vegetables.

Since ancient times, the traditional order of serving has remained unchanged: first – appetizers, second – soup, third – the main course, accompanied by gravy and lastly follows dessert – pastries and sweets.

22

Dictation 19

The Wilsons' Party

Mr and Mrs Wilson invited all their friends to a party last night. They stayed at home all day yesterday and prepared for the occasion.

In the morning the Wilsons worked outside. Their daughter, Margaret, cleaned the yard with a broom. Their son, Bob, cut the grass with the help of the lawnmower. Mrs Wilson planted flowers such as lilies, asters, tulips, etc. in the garden, and Mr Wilson fixed their broken banisters using various tools. In the afternoon the Wilsons worked inside the house. Margaret washed the floors with a mop and hoovered the Persian beige carpet with the vacuum cleaner. Bob dusted the antique furniture and cleaned the window panes.

Mr and Mrs Wilson stayed in the kitchen all afternoon. He cooked roast chicken with sauce and rice for dinner, and she baked cream cakes and scones for dessert. The Wilsons finished all their work at six o'clock sharp. Their house looked wonderful!

The Wilsons' guests arrived at about seven thirty and were immediately shown into the living room. For the starter they ate Swiss cheese with Dutch biscuits, drank sweet Portuguese wine, and talked about their children, weather and the Wilsons' house.

Dinner was served in the dinning room. Everybody enjoyed the meal very much. They liked the delicious chicken and cream cakes. In fact everybody asked for seconds.

After dinner all of them went to the drawing room. First, Bob Wilson played the grand piano and his sister, Margaret, sang some folk songs. Then Mr and Mrs Wilson showed the photos of their trip to Lisbon. Later they turned on the stereo and danced. As you see, the guests enjoyed the party greatly. In fact, nobody wanted to go home.

Dictation 20*