Dissolve yeast in warm milk with sugar and some spoons of flour (mixture should be dense as sour cream), sprinkle with flour and cover with towel. When leaven has risen, add flour, salt and knead dough until it peels off from hands freely. Pour in oil, stir and leave in a warm place to rise. Then knead again and leave to rise once more. Divide the dough for the necessary number of loaves. Divide the dough into 3 parts and plait a braid, join the edges to have a ring. Brush karavay with egg white twice. Put in a well greased mold and bake in a preheated oven 210-220 C for 1 hour. If there some cracks while baking, brush them with egg white.

  Slice bread finely. Combine butter with tvorog, mustard and salt. Spread the mixture on bread slices, then put a lettuce leaf, sardines, egg slice and pickle dice.

  Slice bread finely, spread butter and cover with bacon slices. Combine horseradish sauce with mayonnaise, spread over bacon and sprinkle grated cheese. Decorate with olives and pepper rounds.

  Clean fish and make a cut from the head to the tail along the spine. Take out the bones and flesh carefully so that the head with skin was safe. Grind fish fillet and fried chopped onion in a mincer, add soaked in milk bread, 6 eggs, pepper, salt and combine until the mixture is fluffy. Stuff fish with the filling and sew up, put on a baking sheet greased with fat, pour over oil and bake in a preheated oven for 30-40 minutes, pouring over the jus regularly. Serve with sliced tomatoes.

  Slice bread finely, spread butter and cover with shrimps sprinkled with lemon juice. Decorate with parsley leaves.

  Slice bread finely. Combine butter with tvorog, pepper and salt. Spread the mixture on bread slices, then put a tongue slice. Shape small balls from yolks, vinegar, sugar and salt, according to the number of sandwiches. Put a ball on a sandwich and decorate with green.

  Wash greens, chop finely. Grate lemon with peel and stir in greens.
Wash fish very carefully, disembowel it. Make a cut long wise the back, take out the spine bone. Make a cut long wise the stomach until the tail. Salt and pepper every part, spread green filling on one part and cover with another one. Wrap in foil and bake in well heated oven.

  Wash veal and toss slightly, rub with pepper and lemon juice. Leave for 2 hours. Salt to and put on a baking sheet greased with fat. Bake in a preheated oven for 1 hour and pour over jus from the baking sheet regularly. As soon as meat is golden, rub it with garlic. 10 minutes before finishing sprinkle bread crumbs and pour sour cream over the meat and bake until golden.

  Wash tomatoes, cut off the tops and take out the flesh. Combine peas, grated apples and carrots, chopped egg whites with mayonnaise, season to taste. Stuff tomatoes with the filling and put on large dishes. Place a lettuce leaf under every tomato and sprinkle the tope with grated yolks.

  Divide every chicken into 2 parts. Rub with salt 1 hour before serving, then roll in flour, sink in eggs whipped with milk, then roll in breadcrumbs and fry in oil until light brown. Put in a pan with a piece of butter on every chicken slice and bake in a preheated oven for 15 minutes. Serve with boiled potatoes.

  Peel apples, remove the core through the hollow of stem. Fill this hollow with sugar and bake in a preheated oven until done. Sauce: beat yolks with sugar, vanilla and add hot wine. Put the bowl with sauce in a pan with hot water and whip until dense. If it is too dense, add more hot wine. Serve apples and the sauce cooled down.

  Whip yolks with sugar, add vanilla, starch and pour in hot milk, stirring constantly in order to have no lumps. As soon as cream gets dense, pour it over strawberries arranged in the molds. Stink in a waffle before serving.

  Grind tvorog in a mincer, combine it with whipped with sugar and butter yolks. Then stir in beaten egg whites, semolina, raisins, cubed candied fruit, grated lemon peel. Put the dough in a greased with fat and sprinkled with breadcrumbs mold and bake in a preheated oven for 1 hour. Make syrup from sugar and sour cream; add butter, vanilla and lemon juice. Pour the glazing over the cake and decorate with cubed marmalade and lemon slices.

  Mix butter with sugar, add 1 yolk at a time and 1 spoon of sour cream at a time, then flour, grated lemon peel and vanilla. Then combine dough with whipped egg whites. Put 3/4 dough in a greased mold and combine the rest of it with cocoa, then add to the mold and stir gently with a fork. Bake in a preheated oven for 30-40 minutes on average heat. Take out the cake from the mold when it is cooled down.For the glazing, cook syrup from sugar and milk and whip with cognac.