Slice bread and spread butter. Dice cucumbers and cover bread slices with them. Sprinkle salt and chopped greens.

  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.

  Stew mushrooms in their own juice with salt for 25 minutes. Chop very finely and rub through a sieve. Spread the paste on toasts and decorate with green parsley.

  Salt milk and bring to boil. Put in noodles and let it soften. Melt margarine. Combine sugar, yolks, cooled noodles, raisins. Spread in a greased mold, sprinkle with chopped nuts and bake in a preheated oven for 30 minutes.

  Cube mushrooms and combine with onion and greens, dress with sour cream, stir and decorate with onion rings.

  Peel squids, boil, wash under cold water, drain water and cut finely, squeeze the juice of a half lemon. Slice onion and sink in a marinade made from water, sugar and vinegar (to taste)for an hour. Combine squids with onion, olives and dress with mayonnaise.

  Salt turkey from all the sides. Put it on the back on the baking pan. Pour over melted butter and water and put in the oven. Bake turkey for 1-2 1/2 hours or until it is pink from all the sides. Sprinkle the turkey with fat from the pan and turn it regularly.
When ready, take turkey from the pan and set aside, pour off the fat into the bowl. Add broth to the fat, bring to boil and drain. Before serving, cut the turkey at first into 2 parts and then every part into 4-8 pieces. Put turkey pieces on the dish, pour over the broth and decorate with celery and salad leaves. Turkey is served with baked apples, pickled cucumbers, fruits and berries.

  Peel, rinse, and dry the potatoes, then cut them into 1/4-inch slices. Heat the oil in a large heavy skillet, add the potatoes, and cook over moderately low heat for 5-7 minutes on each side, or until half-cooked.
Preheat the oven to 375F.
Wash and dry the mushrooms thoroughly. Separate the mushroom stems and caps and slice the stems thinly.
Butter the bottom and sides of a 3-quart casserole. Spread half of the potato slices on the bottom and cover with the mushroom caps, scattering the sliced stems between the caps. Place the reminding potatoes in an even layer over the mushrooms. Mix the sour cream with the mayonnaise and spread over the potatoes. Sprinkle with the cheese and bake for 30 minutes.
Sprinkle with the chopped dill or parsley, and serve from the casserole as a main course.

  Toss butter until white and whip eggs with powdered sugar separately. Combine two mixtures, add boneless raisins, orange peel, salt and at the end flour. Knead dough. Grease the mold with butter, sprinkle with flour and put in dough. Bake in a preheated oven on average heat for an hour. Decorate on your taste.

  Separate yolks from egg-whites. Beat yolks with 1 tb sugar, add melted margarine, vanilin to taste, a pinch of baking powder. Combine carefully and stir in flour. Dough looks like crumbs. Put a half of dough in a greased mold, spread jam on, top with the rest of dough. Bake for 25-30 min. Pour over the baked cake whites, beaten with sugar, lemon acid, vanilin. And put in the oven for 3-5 minutes.

  Pour boiling water over coffee and leave to brew. Soak gelatin in water. Whip yolks with sugar. Strain coffee extract and add it to yolks, stir carefully and let it get dense on a double boiler. Then add swollen gelatin and vanilla to the mixture and stir thoroughly. Cool down. Whip cream and add cooled mixture to it, stir and arrange in molds. Decorated with nuts and the rest of whipped cream. Serve with coffee.