In a pot, boil and salt the water

At the kitchen table, especially in its lid, there should be cracks, as they become clogged with dust and dirt that are difficult to clean; they can be a source of product contamination. If by lunchtime on the first prepare meat soup (shchi, borsch, rassolnik soup with meat, etc.), then the second dish should be easier – from vegetables, grains or fish; on the contrary, if you choose a lighter first course (soup with vegetables or soup), second cook something more substantial – a dish of meat or fish with garnish. For each of the items of kitchen equipment (utensils, household appliances, and small supply of food, spices and so on., in the kitchen emit a constant comfortable place to while cooking dishes not to waste time on tracking down the desired object. THE WHITE CABBAGE SALAD WITH APPLES AND CELERY Peeled apples cut into slices, celery cut into sticks 4-5 cm; cabbage to prepare the same as above; mix it up, put in a salad bowl, add sugar and pour vinegar. The cutlets and garnish (fried potatoes) lay on a dish, and into the pan, where the fried cutlets, pour a little broth, bring to boil and strain, pour this dressing over the chops; then the potatoes, sprinkle with parsley or dill.

At the time you serve the vegetables lightly with salt and pour dressing made from oil and vinegar with the addition of crab juice. Various salads are perfectly complemented by the canned fish, crabs, crayfish, etc. COLD APPETIZERS SANDWICHES For sandwiches, you can use a variety of products: cold boiled or roast meat, boiled or smoked tongue, ham, various sausages, cheese, boiled sturgeon, white sturgeon, smoked sturgeon, salmon, Steelhead, sturgeon, salmon, sprat, sprats, sardines, caviar, pressed and chum salmon. After Breakfast, lunch and dinner all the dishes must be washed in hot water with soda or soap and rinse with clean cold water; kitchen utensils to dry on the stove, and the dining area is wiped dry and clean. The kitchen in no event, shall not simultaneously serve as living quarters.

As a result, the family members often get monotonous food. In the morning, people rushing to work, consider the time minutes. In spring and summer it offers the hostess a large selection of different dairy products, eggs, poultry, vegetables and herbs. The child's body better resists various children's diseases, including infectious, if the power it delivered efficiently. Served salad to all meat and fish dishes. At the kitchen table, especially in its lid, there should be cracks, as they become clogged with dust and dirt that are difficult to clean; they can be a source of product contamination. Storage of purchased products from the evening in the cold eliminates the need to spend expensive time of the morning to visit the shops. STOCKS PRODUCTS AND THEIR STORAGE. For food storage in the home industry produces small, very convenient refrigerated cabinets, refrigerated by means of a special machine that works by electricity. From sour cream, vinegar and sugar to make the sauce.