CIRCULAR OF THE CHIEF QM OF THE USSR, NO. 2 -- 16 JANUARY 1948.

• Document Type: CREST
• Collection: General CIA Records
• Document Number (FOIA) /ESDN (CREST): CIA-RDP81-01043R001400020014-5
• Release Decision: RIPPUB
• Original Classification: K
• Document Page Count: 142
• Document Creation Date: December 22, 2016
• Document Release Date: November 20, 2012
• Sequence Number: 14
• Publication Date: January 16, 1948
• Content Type: REPORT

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STAT
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If, LLIGENCE TfA'iSLATIO
The good opinion of the soldiers and the sergeants concerning the quality
It is a poor cook-instructor ho does not go ' into.the.mess.han inhere the
soldiers are at breakfast, dinner,,. supper and talk with them concerning the
quality of the food, who does not find 'out their opinion and draw for himself
the necessary conclusions.
of the focd is the most important appraisal of the work of the. cook-instructor.
The requirements made of the cook:
First -- to prepare tasty food of good quality. The preparation of tasty
food. Is achieved by a strict observance of the rules for the preparation of food.,
the careful treatment of the food products, the observance of the length of
ti. for boiling and frying and the sequence of placing the prodicts in the
boiler, the intelligent utilization of the food products available and of
sauteed
f l voring, substances -- laurel leaves, pepper, vinegar, salt, eate& tubercules
(carrots and ogrers). If, for example., we put laurel leaves and pepper Into
soup while cooking, a long time before the serving of the food, the tasty aromatic
substances contained in these condiments-and giving to them an agreeable odor
and good taste, ' will evaporate and the food will not have the good. taste ` it would
have had.. Hence, condiicents should not be put in until 5 to 10 minutes before
the soup is done.
If raw carrots, parsley, or onions are put in soup, their aromtic taste
substances will also evaporate. But when these vegetables are savbuk sauteed
(a"r sserovany) in fat, all the aromtic substances in them will. be oa,iserved.
The soup will have an agreeable odor, a good taste and an attractive external
apnea,. ,..nce a
Before putting flour into soup, one should roast it a little over a slow
fire, with grease or without it., beeause.the taste of the zoup may be worsened
by the addition of raw flour. Son cooks think that this is additional o;,ork
that is unnecessary, forget ding that the roasting of the flour to be put in
gives to vegetable soups an agreeable taste and color.
Second. -- one should gage. to each soldier and. sergeant 'a3_1 the food
products prescribed in. the ?apportioi,r nt of provisions. The cook-instructor
should carry on a hard f'igbt against those cooks who allow illegal supplementary
ACS: FORM
8 FEB. 56
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PAGE NUMSTAT "',
3 .
.issuing of. food. i'rC the soldiers boiler, to- "wes.:si_rtan a uuby deta. 3:- end.
others or -who pr pare for themselves ad di ft eNea fit; the . pease of t'
soldiers, ration., .
The food should *be issued uniformlty: each soldier and 'sergeant should
0
receive' the same quantity of the first and ser-nd dish and also of the setae
thickness., as all the other soldiers and sergeants.
Ora nisat and fish helpings (portions) i ?uL". 75 b Issued.' strictly on the
basis of weight. The serving of -meat by guess F;ho+alc & i be permitted.
The cooks should handle food products carerQ+?''i r, be saving with them and
allow es little ?Iaste as possible in the p: s .,ct ion,. Potatoes should be c -
fu3i v shed and after this peeled in the pot, -.e j?P-Ajcr, A so as to reduce the
& mo u n t of mete. Peeling of potatoes b y hand should be a i d. only with special
&To? . knives. If we peel potatoes with the usual kitchen knives, this ens
s increase of wtiste by 10-15%%, which is absolui?.ly forbidden.
The heads, fine, tails, bones and other atritic' i wastes from fresh fish
s::sold not be throisn away but should be used. a.n t h pa pat tion of bouillons. The
meat bones should be boiled twice fcr total p?rj od. of not less ;;hen 6-8 hours.
In order to boil out the bones better., they should be cut up into small pieces
before boiling or sawed up with the be cte ssw.
Third m one should vary the food. The cook-instructor should always vary
.the, food he 'prepares and remember that even tasty food., if it, is the awe all
the time, will not merit a high appraisal muick2y beccros tired of the
sr foods and, }ice, does not assimilate them well. Variety of foods is achieved
by employment of different methods in the preparation of the food products, by an
intelligent cc.Ab?.Lvation of some products with others and by extensive employWrat
of gravies and condiments. -
Dishes of French kidney beans, and :eel, should. be prepared in a combined
form, that is9 with the addition of groats. potatoes, or vegetables. Potato puree;
stewed potatoes, stud cabbage, and v getable ragout should be prepared if
.possible with meat sezce, because this not only ? Improves the taste and varies
tue~' food but it considethbly improves -and incra .sea its nutritive -value and its
ACS FORM 13A C 4SS MINATION 'FORM FOR IN I ELL .' ?- ?C TRANSLATION
3 FEB. 56 (covruiUAT(ON, s9EgT)
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M R M31- 1 L
CRU&S
10
a
a
: ash' the liver and take- off the fUin.
used chiefly for the second dishes.. %r..ug. to the fact:, gilt, it 60intains
i fter the i t'ne fowls,` twe. singe th no For ,a - better and more uniform singing of t
carcass of the .for Lsg we should first rub.:them;13ght1y With ?flouro_ After this we
s=r=3ui -? +.ih-vil the entiails, wash the fowl ;and season them "in pocketsU : we should
tlY u s 4 `;Yoe kn?i fe int< the openings of- the -inner parts and bend the wings to the
pnE riure STAT
e,_,6s. )When the heads corm in?with the ?sk3n on, they shoo ,d ?he singed or
,: w'.c ler n ,
L, VNI
ter for 10 12 mi.nutea after which the fuaz sna care
m
considr ra;Z e cuantity of .vaztai it ? A .and C, the-,aver is a very valuable- fond
;3 :r E rma -?:1 ATIOM FORM FOR INTELLIGENCE IRA +T ICDI
(CONTIN UMION SHEET) ' :''itwEt
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F~.TEii~IvE!!CL' '?It4P1Sl1~7lON
products
Tho kidneys of cattle.
We remove- from .the: kidney the fat; together with' the
covering, cut it in half And soak it in water for 2 to-4 hours, foie removal of
th?J peculiar odor, changing the water every hour,
Shcap, hog and calf kidneys. are not soaked but merely washede They are used
for tho first and second dishes, -^
The fay, should be 'removed from the -feet just as from the heaT's;' the hoofs
should then be cut off and the feet wa0hed9 ;ea? use them for the preparation of
jelly or for the first dish,
The tails should b6 washed in cold water and cut up.
the proparYtio a of the first dishes,
The tail are used for
.T::zlpe should be washed in water,.. scalded,. cleaned and soaked in cold water
for 65 - 9 hous 9 changing the water every 2 hours. It is used foil `the second
tESSING OF FISH
=open fish., excepting sturgeon and sheatmflsh, should be thawed in clean cold
kathz -a r?om 2 is 4 hours., depending upon the temperature of the ieh , The thawing
is dons lift a ae?% or in a tin vessel and, by vray of exception,. iri Hooden tubs or
ba: rals. which., after each use, should be carefully washed with wain water. The
amount of water should be 2 liters to 1 liter of fish,
For the determination of the quality, each fish there should 'be carefully
mined by- the senior cook., because it is difficult to determine 'the quality in
th, frozen condition. The thawed fish should be sent immediately for cutting up.
It is forbidder: to keep thawed fish.
After the thawing we should remove the fins -and -the- entrails, cut off the head-
-,. ,~- -...
tall, and fins and cut up= the fish in'to. porti6ns.T We should remove the entrails-
carry In order not to damage the galll, bladder. If it 3a? daiged, the place
should be sprinkled arm ediatelyr with a thick layer of salt and washed in cold water,
oth reise the fish w?? ll acquire a bitter taste. ' Ttte wastes from the fish
to 32 to
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1."iNT:: .~.~c6;rsc~'rs~Nsi.A~I0i ?...~._....
PAGB,4uFi5ER STAT--
35
The viastees of the fish- are made .gyp. of the fo : tIio rod .,.hard and sof`h
f'at, heads, skin,. bones, funs., fails, 'Bad'= it Tz e' v~aates dam the fish should
be utilized on the same day they are off.
After the hev , bones, r3 mss, trt1s, skin ' end fins are carefully Bashed, we
use th a for the preparation; of: bouillons, but from the heads we must remove the
T!lls and. the eyes. The heads of carp, bream and Caspian roach, since they give
a bitter taste to the bouillon, should not be used as food. Neither, do we use
fth "heads of cod for food.
The herd and soft roe of fish and the fat are consumed in the first dishes
&tu also in f1sk sauce, stuffing, pies., in potato puree and baked pudding.
We are forbidden to conserve the vaates. of fish because they spoil easily.
Stri eon and large :heat fish should be thawed in water grad , at a
t^ ez tie of plus 10 to plus 15 degrees, aver a perioil of approx2mately 1012 house.
Each sturgeon, after it is thawed, ;should be inspected by the cook-instructor
to deter nine its quality.
In doing this he checks to see tether or not there are bruises., caused by
btio+as of the boat hook. These places should be moved., together with the parts
of 3sra ed meat im di ately adjacent to them.
The d essing of zturgeon is dory: in the following ,rawer: we cut off the head,
the upper -! ns, and hard. parts, and the tail and then cut 'it -up in i rs, cutting
th- backbone 1,gthw:tse into two halves. After this we remove the dried spin?.
cord, scald and clean. In. the cleaning, we remove the clots of blood, the cat e
and f a the skin the moll bones and scales. The scalding is done in your having
pei-ature of 85.90? for a period of 3-5 minutes. After-the scalding and
cleamlr the fish should. be cut into-portions ar. boiled in sections.
1 resh fish does not keep very ut'Zl:; hence, , we sherd not keep, itt in the kitchen
for use than' 2 hours. Each fish" before it is dressed, should be ex mined by
the senior cook, after which the. fish should be washed quickly in cold war and
4 dressed. The dressing is done just as in the -cane of 'thawed frozen fish.
7t is forbidden to employ salt fish (with the exception of herring) as food in tb nF
u rocess 3. form.
AGS! FORM 13A MSSEMINA ON FORM FOR INTELLIGENCE TRANSLATION
8 FEB. = (CONTINUATION SHEET)
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b' iDr uscritMAirsLAi)N
IM,
Before cooking edit fish, -ve moist: soak
The content of salt in ve 'Lt d, fish mss= 6~1c7~;r 3S, the fish' having an
average amount of salt It is 10-lk%; i dLromgly.? halted fish, .t is:-more -thamn l$.
Flo h intended for the first dishes, iifter ? , - sh- aav -d not have more than .55
sat, and for fryiag they should not 1e more than -3%3 hence, the -tame of soaking
FKrU depend on the amount of salt uu?the'
fish and on the purpose for vhich it is to
t:: ='eCL. During the time of sow, the vzeight of the fish, increases by 10 to 15%.
The c.ek-:instructor must supervise in person the observance of the rules for
tb2 iscaIc ; of fish, especially in the summer time, because a failure to observe
tuea qtr use the spoiling of the fish and give rise to food diseases or ' l3hesses.
The soap of fish should be done in running tester or in frequently changed cc?Id
u ? r. X x running inter the soaking can be done quicker. We must not soak fish
Before 1 ,AM fi.;h are soaked, the senior cook of the shift must carefully
larno t each one. If the quality of the fish is suspected'to be bad . , they should
be reed for ine ecty on by the surgeon ; of the unit and by the cook instructor.
A?,E,ar this the fish should be placed In a sink- or in a tub with cold mter and
s; U~Iud to remain for 30 to 40 ndnt fees, for swelling, in order to facilitate the
~v,i val. of the scales. After this ve take out, the fish, scale-them., remove the
oia z s, cut off the heads,, tails, and ids, trash them, cut them into portions,
sck place ? he:m in clean water for soaking.
?
If ,e soak the fish by changing the water, the latter should be poured in at
?i;' i sate of 2 liters to 1 kg of fish. The water should be chimed.rt servals
ter' wt lc-!es than 2 hours. The fish frith average salt and the strongly salted fish;
is r_ci der'. for bci.lm ., are tastes d. f'a 10.12 hours, and for frying., 18 o s.
r _.,_ ?~vii ~ ~;s, '
Scil d fish should be cooked i dietel r, because it does not keep wll t
spc-1. -.s easils .
The Dressing of alt- Cod for.,Removal of the Specific- Odor .
in ordor to remove the specific of br, h . salt,tcod. for soaking should be
pi '_ 1 for 5-6 houses in a 4~ solution of; v egrir, .mercer Bch it is dressed as
i~p wined above.
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tR XLLUGENCE ?rRANLAn(, N
The Prep~=rion o Chopped Fish'
For the preparation ~ of. chopped fish, ` the foilo g : kinds ? oil' fish are beat
adopted; perch, cod, sheet flail, , .pikb? sad. bubot. In the drassiug v.e remove ? ha
head, the entrails, the fins, tails, sI and `bo s. TI~e:? rho aP p paring
c:h;: rn "xi fish is the sce as 'for. the 'pi atioit of cTiogycs .
z ;z ok.sarvre in V. strict 11 mer all the sanitary-hygienic rules:
kept, C"V,Pp a 'fah Spoils .easily; `hene, in the` pre'par a-ition of it, we
Tr the s*.ier time we are forbidders to prc re dishes w1tb... cad fian.
rIP. Dressiug of Leguzees, Groats and
'-:Xi the l eg uses ('beans, peas and lulls) we should remove the, trash
'then gash and soak to In cold caster. For 3 of kg lngLmLes s we
tdl-e 2-3 haters of w cer. The soaking sbouIcT"Sant fron 6-8 hours.
In the prep=ation, we pay special ati t"cion to whole umahciled peas, Which
o ` s t ses are inff!st d -41th pests (pea. or grain peat;a)`. The 'damaged pea has
a r-?--202 dark spot or mall. opening'. the pest is. When a pea Laving a test
on - xusi de is soaked, -it floats ors top and can be mod. We Should not use' for
foci pe ~; beans infested 'adth,gam} pests.
Damaged leers are turned over, to the rehouee for eshi for the purpose
of d`L ,'L'v'~ ; the pests.
37
PAGE NUMERSTAT"""
The greats should be cleaned -just as the e o Wis.' Aftevr we remove
ti fore admizt~ires from the groats, we rinse then in several raters. O= should
lo" 11: wreful1y to ,lee if any granary pests are present. We do not Viab Bolin.
:s:4ats nog t -he and barley groats. Si.llat groats me wished in warn
,c a r au: ;il. the Q . h Tiater 3s entirely clean. .
Gac?l3 s Rod
So gel
Itwseracuish
Vegetable marrow
Carrots
Beats (;able)
`c n fe ous needles
170-200 --
50-70 --
35-14 --
70-85-- 57-85
39-44 65-109
250-260 --
--
189-232
130-50 --
200-300
100
6-1o 75-85
-- 75-85
7.5 20
100-150 200
Xl. THE PREPARATION OF DISHES
Soups
Sours are prepared with meat or fish boulilons? or vegetable bouillons, and
f 7 .Lk boui lions . Soups are divided into the following classes:
reo::~ bla ~- Shc'hi, borshch, rassolnr.i;s, etc; groats -- millet` ar ba
"-Est.:: er:,l and. others; flour soups -- n .caron ,
3, noodles, etc; mixed soups --
?'o-:i.S ifLtai. legumes (French ki
they beans, peas) or vegetables. Vegetable soups
_.u: be reasoned with sauteed vegetables tomato, and. f lour; and the grain
ar:: E lour soups should be seasoned only with sauteed- vegetables .with tomatoes.
C (CONTINUATION SHEET)
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~t1 7Z{.i1XICE 7RAIJSt..ATIOi:
PAGE. NumBERSTAT?
products coxttainiag a .considerable qua City of starch; shcbi, borshcha and
rassolnik with soy meal are less tasty: .
;
moat-'sows
For the preparation of meat soups- a firstprepare?a meat`_botiflon. We put
t' meat in the pot cut up 1n pieces' of ';1.5-2 !kg, vithbut or with the bones.
AM-L parts,
a:?W on top of them the meat, out up Into pieces weighting 1.5-2?kg, pour in cold
w-l.er at the rate of approximately 0.55 liter per serving for vegetable soups and.
0.6 1?-ter for soups made. with-groats,' for, a yield of Soup of 0.7 liter, cover the
r+.~t with a lid ani boll slowly for 2-5-3. hours. V.igorou$- boiling ,gives a'bouill-on
or' poorer quality due to a partial spli' Ling .up?.of the a,4 ":.The--foam that is
formed during the boiling should be removed together with the fat and used for
the snuteeing of vegetables and the ste l g of beets. Before the moat is through
boi_!ing, the bouillon should be salted, using 10 greens of salt to 1, liter of
r-vu L ? cn. To tell when the meat is done, ? we ?.stick it with a fork or the point
or r* imife. If it is well cooked, th`e -fork passes -through easily and a light
~~;, rye flo-;ss from the place .of the puncture. The meat should not be boiled too
mociz; i?t' it is, it will fall into small pieces when it is cut into portions.
after the meat has boned., we take it,out and remove -the'bones, if they were
n 7t r e .Dved before boiling', cut it up and put it in the bouillon again. The meat
si!oald ' ;e put in a pan in one' layer and ediately put in a cool place- (refriger .
tour or ice box) to cool. The meat should have ., over- -it. a gauze or metallic net.
b: t placed so that it will riot touch the meat A`; - .The me `t mist not 'be ` eiei t nisi a deep
in the summer- to we should :see:-that;'the .t cools rapidly, in -order to avoid
the grc,vth of microorganisms causing food poisohing.
he bones left in the bouillon shooui!l continue to boil slowly for 1.5-2 'hours.
W'haa the bouillon is done, -it shopl4 be passed'-througlai a sieve' used for the
prepara.t ion of soups. ..
~`fIe boiled bones should be covered with
o .., rweter..a d boiled a second time
U r
Gr .~...,.~.?..m..afle'..O.: e-.ae..._,_-_..I .~.w - -i~.=___ ~? - f - r
T ,C51 FORM
3A E+ISSEMINAT1ON' FORM FOR I d ELLWGENCE, TRANSLATION
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for 4.5'hours. The bouillon obtained is boiled with?a new lot of bones and meat
for the preparation of supper.
-STAT
After the meat has cooled, it 93,cruld be weighed. and then,. by dividing the
weight of the meat by -the number on messing status, we determine the average actual
weight of the meat serving and see how it corresponds with the weight shown in
t]is apporUicrrent of provisions.
We cut the meat into portions crosswise .of the fibers with a sharp fife,
using for this purpose chopping board especially designed for boiled meat.
The cut up portions of meat should be put in a roaster pan in one layer
r, inmediately placed in a refrigerator or ice box, where they are kept covered
with a piece of gauze. The small pieces resulting from the carving of the meat
should be gathered up separately and served by weight to the daily detail. The
portions of meat should be uniform and_ .a rule consist of one piece.
30 minutes before the meal, the meat portions should be boiled a little in
b?cuiUonn. To do this ire select from the pot the appropriate'' quantity of
bouillon, put in it the portions of meat that are to be served to the first group
ead boil it, in bouillon for 15 minutes, We are forbidden to serve portions of
boiled meat without first heating them in the bouillon.
We prepare bouillon from corned beef in the same way.
6orshch. We stew cut up beets for 30-I0 minutes in a closed pot, adding
fat, bouillon, tomato paste, vinegar or brine from sauerkraut. We,add vinegar
to conserve the color of the beets and for giving a sharp taste. To the boiling
m.-:av bouillon we add some fresh cabbage, cut up, and boil for 10-15 minutes. We
th
t i
t
t
en pn
ome cu
o
n a up patoes and. continue to boll for i0-i5 minutes.
After this we put in_ the stewed beets.,' sauteed... culinary ?herbss,? season the o
borshch with sauteed flour, laurel haves?, pe O'er and salt,' and, boil 1'0 minutes
to stand in the pot, with the over closed, for 15 minutes, without coming
Borss'hch with sauerkraut is prepared just.as borshch with.fresh cabbage, the
only difference being that the sauerkraut is stewed together with-the beets.
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Borshch. with beet leaves (in the aurser) : -?Tr1e, cut- the leaves from the1 young
to boil for 5-10 minutes. In the summer we may add to the borshch the leaves
of other garden plants (carrots, turnips, radishes).
sauteed culinary herbs, sauteed flour, pepper,?.laurel leaves and salt and allowed
beets, peel off the skin, cut themup,into.:slices and stew-them with tomato
and vinegar for 15-20 minutes. We then put,:tbe s ewed. ets into boiling'
meat bouillon, allow them to boil, put in potatoes,, beet leaves and. shredded
noodles and boil for 10 minutes. After this the borsch should be seasoned with
:3orshch made of millet. We place some well washed millet in boiling bouillon,
Shchi node of fresh cabbage. .We remove the-faded and yellow leaves from the
bring it to a boil and then put in all the other products and boil as stated above.
bouillon and boil for 10-15 minutes. After this we put in clean potatoes cut up
fresh cabbage head., cut it up into large squares or strips, put in boiling meat
into pieces and continue to boil for 15:.minute6 ., After this we season the shchi
with sauteed dour, sauteed-vegetables (car'rots; onions,:- pardley), laurel leaves,
pepper and salt and boil 5-10 minutes longer. Then we remove the hot coals from
the furnace and allow the shchi to stand in a covered boiler for 10-15 minutes
without coming to a boil.
Fresh shchi with French kidney beans or groats. We put soaked French kidney
beans or pearl barley in boiling bouillon and allow it to boil until done. After L
this we put in the rest of the vegetables as stated above.
": il~"sir hehi. The sauerkraut should'be examined and undesirable parts
removed. if it has an excess of 'sourness, it should, be washed once in cold water.,'
with a lid and stew for 1-1.5 -hours, ith periodic stirring. Into the boiling
pressed out and placed in a pot. We then add-grease, a little bouillon, cover
bouillon .cre put .soave. cut up~pgtatoQs: ;baiz goD 10-15.- minutes. After this we
put in sdme- stewed cabbage, bring` it 'to' a "boil; acts : -Satxtee ~egetab7.es; season
minutes more. After this the shchi is allowed to stand in the pot with the
with sauteed flour, spices (pepper, laufel leaves), stns-u, and boil for 10-15
cover on for 15-20?minutes, without coming to a boil.
Shchi `made of sauerkraut . Into some boiling meat bouillon to put some cut up
r
potatoesand boil from 3.0-15 minutes, until half-done. Then we put in some
8 FEE, 5;:
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'.['AGE NUMBER -YSTAT
52 S
prepared sauerkraut and boil for* It0?minutes... After 'this we season-'with sauteed
Vegetables and; tomato, sauteed, flour,, laurel' leaves; 'i epper, salt and' boil for
10 1 minutes e- After this iti in the : boiler with the,
lid on for ? 10.15-'minutes, wriiho tt''coming -to"a foil;,,
Shchi made from .. sauerkrae..: wi h'-.groats.. We ,put some prepared :ga'oats in
l 1. e s, sad ; and then boil for 10 minutes. Wh-p we serve shcYa: ' 'iri' -t ens. or
s Aal.a, wash it in cold water and shred it fines.. Wt-e' put the shh ' dded greenstuff
and cut up po tetoes i.n.,some boiling meat bouillon-and allow to`'boil: foz 1015
in'.rnit :-s. After this we season with sauteed ',orison,, sauteed flours pepper, lapre?
& cni raado of g eenstuff. We clean sorrel or spinach, remove the' coarse
'vegetables and boll ' as stated above a?
F'; G ? baxlea boiling bouillon. boiling, fog. I 20 minutes In 'f he
case of
Sochi mace..~)f greenstuff with oats.; ?, -`a-boji: -
-
Pots:;;o soyp lth French kidney '.beans (or per. The, soaked F'rencb kidney
?am rel. ?,eaves, sat, and boil 5-10 mimates''.loiiiger: The'soztp should be allowed
ioxam (or peas) are p] aced' in bbi13 rig meat bouillon and boiled. for 1:: 5 hours.
lifter this we put in the millet and boil for 15 minutes; then we put in
_.. ?"'~~. ~:' iii o?,.?.' .
~
~
;he pr3'1:atcas and errnt3nue to bOil'for l6-15 minutes longer: The soup is reasoned
wx~:h sauteed veg ~tcbles and tarstoes pamper, '1 aiiiceY leaves, ea] , and boil ea
? ; i`2 iii':'-'?f:_ ? :'~ _':?, T,:o, .,
? .7. - .? 1__ t ~.. rr- '721:1-`e ._.~~.
.x?:,51 P'sFt t 13A e-ISSEMIWATiOK'-Fdk-'I ~ +is LE:6 tC
LATION
JR M.S
(CONTINUAf IION SI PtE'fl ' ........ -
laet (or peas) shculd-'be placed in boiling meat bouillon and boiled for 1.5
hours until they are almost done. Tlieii lie put in the potatoes and boil
for i0 eggs,
-C t g cue turf, w d crew and ;tix; up with ;beet, liquor .and; kvassz.
F o-, 1 Z.ox tion? of beet soup we need. the following: bread kvass 300 gr s, beet
. o? .: a egg, salt 8 grams, greeristuff 8 grams, cream 15 grams .
s ? ~s~?,:t; on cf bread kvass. We roast some rye rush (or bread crumbs) 'co a
potatoes 75 grams, fresh cucumbers 75 grams, spring onions 20 grair,>
~'a:T1 co) o7. you over it some'hot' boiling water and allow to stand 10-12
.c,a.~ s ~f t c.r this gtie filter the* infusion (must) arid, allow it to cool to
M
SSIM NATION . FOPA FOR INTELLIC NCE TRANSLATION
(cbra'ru UATIO ' SHEET) -
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?.ltak aid. f.-:y for 10-15 minutes ?3.r. .a skillet':.: nr gW' dd7.e wri h hO gx se, on a
Z. Dove, v ntl1 there, i,s formed:- on both.-'.Sid eE3 0 ` -t;he Ei ' &. it c ?tist ' Af ver this we }
ress?t In :.ii ovei for 10'. '_ ini tes. The: ?o$s eri meat is ser?ved-vlth,.fried`
2530 degrees. Then ate add ~o ~,3. ;..'sc 'suta :and yeastt? :dissolved- i -the infusion
(or must) and allow to ferment for- 18, 2a, houx'a ' until the appearance of foam
on the surface of the Wass. We thefi ti-110V the kva s to cool and continue to
keep it in,?a cold place. For'l00. 'gz~uns'' of? kvass ye heed--5.?.gra z-of bread crumbs,
p,?eseecl yeast 0.1 g__rams,)` water--100'"grsWssugar 2 gi~aras
Col t greenstuff shchi frith fish'.. ?? 5piuaeh' (nettles; goose foot or other
...-Id. 3reenstuff) and sorrel?-are.. boo ed- teparmtely arid' rubbed through a sieve.
t?-'e :nix the uuree ' of spinach 'and "sorrel, 'add-- some slices of ' fresh cuGmmbers,
e:bra:idc:d. gceenstu_ff or spring 'onions, parsley= and $enaegxoui~d :lip' Yiorseradish.
' : , ass w pour some- ivass over' it-and add ' :?alt': When we put the shchi in a soup dish,
For l 17ort ion of reenstuff- thchi -ve need the roliowing: bread kvass 400 grams,
~-eoth cucia-baz?a F,0 g`ams, =spr fig -anions 20 "g rams,? spinach?200'grams',-sorrel 100
v.e, pub in some srasll pieces of boiled ?x;rsh.
e '0s.mt;, horserzdiE;h 5
Pose TUMBERSTAT`""
'The. Second Meat Dishes
Poo ;ted Meat with
bread crumbs.. (rinp steak) j!e rcrove -.-the tissue cover
t = : tendons- from the rump :p r s.. or ,meat- frcot the?'hiad: -1eg- of the beef; cut thew
n.LO p. rations crosswise of -the, fibers, beat. to make Spa er,. -salt . sprinkle with
: peer, 14K with 'a, binder xv-ith egg pr. ?p:..b?tter -of _ flour.; Then we roll- in ground
.ctatce ., carrot6 for rice, 'with. the, gtea a;, jui?ecbbtained during the. frying
'' i?aas e i meat .` (R b s ) . yet ? ~ can ;h ie . ri1 wceak, cut., it up Into,
. rt1olas c:e o atr~se of the fiber,, tenderize. ft (by beai;iiag}., salt, sprikle. with
~;per ate. f r.1 for 10-15 minutes . in a si3.l .et wTivla hot grease until the fonr,
t? on
a, c ui;t on the. suLiawe? of=the, 4 ;The3i-roa$t.,4hGia,? -:e:Yi Oxen:T;or 5,.10 -
~r'.zt,te - Frnr is done . =The `-ixistiYx T'i basin :mat' ys . se tell just as? the roasted
DISSEi NAW FORM 1O WITELLKKENC TRANSLATION
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+N' EI_UI; :aiCE TRANSATlo,:
Cutlets and schnitzel (kind of veal steak). The-meat for the cutlet is cut -
from the brisket-of the pig, calf, or lamb, with the rib bone. The cutlets
are hasten with a tenderizer, salted; sprinkled with pepper,'breaded with bread
cruios, in a binder, fried on both sides on the stove in a skillet for 10-15
minuted in hot grease,.and then roasted in an oven for 10 minutes.
We serve with fried potatoes or with a vegetable garnish (carrots, green peas,
in oil or milk gravy) and butter.
We prepare schnitzel in the same way but without the rib bones.
Roasted meat (ro~t ;,eEf) , ' The back, loin part or filet should be dressed
(tissue covering and tendons removed), salted, sprinkled with pepper, and
:fried in whole pieces on a range, in a skillet with hot grease, until a crust
is formed on the surfaces of the pieces of meat. After this the meat should be
zoasted in an oven for 30 minutes until it is done.' After the meat is done
Tie cut up into portions of 2-3 pieces each and serve with fried potatoes
or vegetable garnish, covering them with the juices.
Roasted fowl (chicken, goose, duck). The dressed, seasoned and salted fowl
should be fried in hot grease in a skillet until there is formed ozi the surface
of the carcass a reddish crust. After this we finish cooking it by roasting
in an oven, pouring over it from time to time some of the juice or bouillon
ihich is formed during the roasting. When it is done, we cut it up into portions
and serve it: chicken with fried potatoes, rice and carrots; goose and, duck --
w>rith s teved cabbage, cranberry, plums, apples, spreading over it the fat or
juice.
Boiled chicken. The dressed carcass of the chicken should be placed in
boiling titer and boiled slowly $6r*'30-45 mfinutes, until it is done (old hens
should be boiled up to 4 hours). When the chicken is done, we cut it u'p into
ro .ions .and serve it with boiled potatoes, rice, carrots, and white Mtvct
Beef str ay. We cut up meat into small
oblong pieces, salts sprinkle
it with pepper and fry in a skillet with hot grease until a crust is formed
on it; sm! then put it in a boiler, your in some bouillon or water, cover? the
,:Oiler with a lid and stew for 30 minutes. After stewing, we pour off the bouillon
ACSI FORM
3 FEB. 56
13A D1SSEPANATION FORM FOR INTELLIGENCE TRANSLATION
(COM NUATION SHEET)
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ri~.G.~`I~-~'~zY~~. s:..-.~,..-_? _- _ ~~ 5C'5--f - ~S'.`~,_ ~s~ - r.'h~,~,~, - - - -.. ---? .'t8 :~
t.-..... r _.,._
INTGl3.ivPCF: cfAid5L'ATlC1
PAC ? 15faJERSTAT'
and prepare with it a white. sauce_ .(gravy), to= which we ??add. cream, .browned onions -
i ~:oj #Y .~~ . `? i ? , is tr :' ~.~ ?~
aanC. sauteed tomatoes, pour it over. the meat'.and. 'stew for i5-;26 minutes more. The
beef strogsnov is served with fried' or boiled potatoes.
Sie:t-oasts. We cut up beef or mutton into portions of two pieces each
;:end.erize them, salt, sprinkle with pepper and fry in a skillet in hot grease
until they have a broom crust. Then ??we sprinkle the meat in the skillet lightly
i4l.t,h flour and fry it for 10-15 minutes longer. After this, we put the fried meat -
ir? s. deep skillet,, add a little bouillon, braized onions, carrots, tomato and
ste"* - ltb the cover on until it is done. After the meat is done, we serve it
vi '7t potatoes or vegetable garnish., 'using the gravy formed during the stewing
of the meat . -
Pilau made with mutton. (an oriental dish of rice or cracked wheat boiled with
in eat.; fm fl; or fish) . We cut up' the mutton together with the all bones (making
pieces to the portion), salt, sPrinkle withM1PePP....e . 1 ?,.,and and fry - in a skillet In
t .3 . .
:3c rease . We lace the fried ieces of mutton in` a boiler
g p P , pour in bouillon.,
ac cj. brai.zdd onions, brained tomatoes, laurel leaves, and stew until done. After
Liver fried in cream. We clean the liver, remove the film, cut. it up obli.auel;;
in-:;o potions, salt it, roll it in flour and fry in a skillet in -hot grease on
Iota aides . We cover the fried pieces with creamed sauce and stew for 10-15
m 'rites until done. We serve with fried potatoes and gravy.
hidne a Russian svy~e. We boll the prepared kidneys until they are done. When
Uue kidneys are done, we cut them into slices, salt them, sprinkle with pepper
and fry in a skillet is i hot" gredse-fdf-1015- iidtites . ' We brace the fried kidneys
in a boiler , pour in some mgt `sauce,: $dd some bre .zed onions,,. lettuce and tomato,
putting in- some cut up pickled cucumbers., laurel leaves, mix all together and
stew for 15nute.s,, until done. We serve with fried potatoes.
Goio Cbe to with neat (rissole rolled in cabbage leaves). . We clean the head of -
cv,bbaj;e and remove the yellow leaves, cut away the cabbage stump, put the ,cabbage
9
Z54 F75.RiO_..~,-
3 E.I. 36
13A DIS6a:.M1NATION FORM " FOR. INTELLIGENCE TRANSLATION
(CONTINUATION' SHEET)
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3ir~r`~ :fs':ro[l.- tiT.l .mpC
13A DdSSEMMINATM FOPw ' Ii L6~f #C ?TRANSLATiON
3 ED.: ,; (cp11Fe?1NuivnoN $HEL'T) ..
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 ite?TL'..ILirtICii T;tttd: LiVCLt)N
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Dishes made 'of. ?Ilioats? vnd ? Macaroni` Products
Baked puddings and: meat patties. tor: baked- puddings and ground' meat patties,
'we boil some thick porridge (2:2-1$ters : of ester to 1 icg of groats) For the
p:'eparation of sweet baked pudding -wed add meat, sugar, eggs, and Yra1sins
Baked pudd.thg made with millet: 'Ba'ked a id--seasoned millet porridge is placed
_. G 3kiUet smeared with grease; in-an even layeY' having a? tbickness of not more
405 crn, sprinkled with, Tinel,y. a 'ushed bread ?cruinbs rend the surface' evened
h a spatula or a .knife; ?T; then smear-with egg or sprinkle with bread cru;o.:
ana grease ea d bete in an oven until there is 'fo ne ci' a re(Kish crust. When the be.i:ex'
?: a din~c, is 'done we cut it
up info portions (the pieces should be square in shape).
Sii,ca t bale 3 pudd ;.vg should be seared with fruit or milk `gravjr and the unsweetened
vi i,h oil or mushzrocm gravy.
?n tlris manner we P ep a "batkec~ putic3inr ut h semolina, rise groats or macaroni
'p 'odu is .
?ice r;atties. We divide the: thick seasoned rice porridge into portions,
he;n
i a the for, of a grattie x .round rissole, 'bread them With rusk or
k:.c?z;~r and fry in a skillet in hot' grease uriti l a crf2st is formed on both s Ides .
-oat
i,_ es should be served with a sweet gravy. In the she Winer we prepare
'r .f;'G is & .:l th ' millet, semolit., pearl bdrley'sand other porridges.
'Mi:'.k vice porridge., We iut the prepared ice into some boiling slightly
orcoc.i.eb 1 for garnish.
We put the prepared macaroni into ? boii.ng
.-:~ ?:t,,yr stilted eater (5 liters of water, 50 grams of salt and 1 icg of macaroni)
d boil for 20-30 mutes, until done, while stirring.' After this we put- it in
e. str'air:er? or a si.i ter, wash with hot boiling water, transfer. to a. pot, dress
:'.i:? >?c~~-. so And serve as a garnish with the second dish. The. liquor should be
=:wi: eri m; ! ~ and boil while stirring 96r-45-50 Mift#e s, until cooked. .9fter the
t'; rrid~;e is done., ice dress it with oil, butter and sugar.
By this sari method. we prepare m; l k porridge with millet and se .oli na.
~1',:'. C:; li.'t ~ti7.'.`7.??Y-~? i1 aZeJbrt7Y7i~lf-YC7~~~^~b~i4tYY0?' ~ YIkeE GY 6.
CC TRANSLATION,
GN
L' F. ~v (CONTINUATION SHEET)
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Rice finish. We put the 'washed rice into boiling slightly, salted vlater and boil
for 20-30 minutes until soft. After this we prepare it just as we did in the case of
Inrcaroni garnish.
Vegetable Dishes
Po--o Ratties or cakes. We pour voter over cleaned potatoes, just as for
:*ts puree, salt and boil for 30 minutes., without allowing them to boil over.
Thea SwF-pour off the water, pass the hot potatoes through a meat cutter together
ith sauteed onions. From the potato mass ire form patties, bread them in rusk
or in flour, and fry in a skillet in hot grease until there is formed a red
crust on both sites. The patties are served with niushroo;n,, meat or vegetable
.1 es.
ravl.
Potato dire with vegetables -' kTe -pass- boiled'hot~ potatoes through a
-ai cutter, spread out in an even -layer (1.5., cm) in a skillet smeared with
EreQ.se - Then put in the vegetable s?t;ufT3ng and cover :'i1th a, `second layer of the
same s,.d of potato puree. On top of 'the pudding we spread some rusk and sprinkle
with g::ease or smear with egg and hake in eai oven. Then it is done, we cut it up
into portions and serve it with ,r~s"nre or meat and vegetable gravies.
"For the preparation of vegetable stuffing, fire cut up some fresh cabbage, steam
it, add grease, salt, sauteed carrots, parsley, onions and fry in a skillet in
bot grease until done. To the vegetable.stuthng we can add some boiled French
kidney beans
Baked: potato Ruddi with meat is prepared just as baked pudding made of
v egetebles, the only difference being that instead of vegetable stuffing
iu'e put in meat stuffing
For rreat: stuffing we pass ragr -or dooi edf mat :thresulgh, a meat cutter, sprinkle
with salt and pepper, and fry in a skillet in hot grease, stirring from time
to time, for 10-15 minutes, after which we add some sauteed onions and fry for 5-i0
mirmtes :L ;er.
Stzrr' 'ed ?pumpki.n We remove the skin from the pumpkin, cut it crosswise into
2 psr?L (we out the large pumpkins into several parts)., remove the core per,
wt it into boiling salted water and boil for IO-15 minuted, after which we take it
L__.__
ACSi FORM QA DISSEMINATION FORM FOR INTELLIGENCE TRANSLATION
8 FEB. 56 (CONTINUATION SHEET)
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TElrs;,? i1C TRAiySi.AT1O
rice atzni sauteed. veaetsbles
a
PaG~~sU~RSTAT'-? "~
aaa a sieve and, allow the water :to` drain ?'o .. ,... A ter.this pis ' stuff 'the
e: pumpkin with
-A b "Rik
1. R.
L
T
'.07t:ato gravy.
with rusk and grease and bake in an--* oven. We serve, the pumpkin with cream or
Fried. in. We remove the skin frin the young pumpkins, cut them un
:Leto circular pieces having. a?thickness of 1. cm, add salt, roll in flour end.
fry in a skillet in hot grease until done. We serve with creamed sauce. adding
to,to.
white c3.rxl a liquid yellow. .
Egg and Milk Dishes
Soft boiled eggs. Put the eggs in boiling water and boil for 3 minutes
If an egg is soft boiled in the proper manner, it should have a semi-liquid
Ham boi3 ed ems . The egg should be placed in boiling water rand boiled
for 8-10 minutes. In order to make it easier to remove the shell from the eggs,
F. put them in cold water after they are boiled,
I~ie ,mss. We put some raw eggs in a skillet with hot grease, trying at
the s..me t-: =- not to break the envelope of the yellow, add salt and fry for l-2
m1r_ntes and then place in an oven for '3-l minutes.
For, one person we take 2-3 eggs,. 5-10 grams of grease and 1-1.5 grams of
rat .
Fried. eggs with gernish. We preiiare them with various products: potato,
1
Omelet Frith potatoes. Potatoes, cut up into pieces and fried until done, ;
ACS! FORM
S 'EE.
onions, sausage, ham etc. We cut up'the potato, onion, sausage, ham, put them
in the skillet with hot grease and_ fry them slightly; after this we pour over
C em t
'lie
raw egg, add salt- and fry''for 1-2 minutes- -af'ter' ,~hi.ch 'Tr?e put it in the
:oven for 3-4 minutes'.
Plaz_n omelet. To the eaten eggs we add' some cold milk or water and salt
(15 gran of milk or water, 0.5 grams of salt to 1 egg). .. We .nix well and then: pour c t:?
_: tie ::fixture in a layer of 203 cm in a hot pan or skillet smeared with grease
and bake in an overt. Cut up the prey omelet into portions and serve with butter,
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f-A D1SS NATI?N FORWFOR INTELLIGENCE TRANSLATION
' (CONTINUATION- SHEET)
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For 1 portiaa of baked macaroni. puck ing we need:" -m46aroni. 70. grams; cur" '
50 grams, grease 10 grams; sugar 20 ems, 1/4 an egg, rusk5 grans and salt
3grs?
TIC-SI FORM
SriBR."6+-
13A D!SSEINATAO -FORM- FOR.1NTEWLWGENC TRANSLATION
(C()N71A1liA3rOFI ;HEM'
Omelet, .th sag. This is,;prepared in'?the?'same manner as; omelet
.,_._.
with potatoes, the only difference being that instead of potatoes we put in some
are placed ,in the mixtrure prepared!{, foz the Famele ,mixed. weeU poured out
Cheese cakes cede of curds. The excess moisture is removed. from the curds by
passing them through a meat. chopper.,.: Then Ve add eggs,- sugar, salt and wheat
21our and mix well. After this we-form small circular cakes- having a thickness
o 1.5 cm., rolled in flour and fried- .in a pan on both sides until there is formed
a reddish crust, and then heat in'an oven for 5 minutes. The cheese cakes are
served with hot cream, sweet or' m43 k< gravy.
For 1 portion of cakes we need; -curds 150 grams, wheat flour 25 grams,
f_; -ease 10 grams, sugar 15 grams,, l/A, of: an -egg-.
Curd ;ate. We add to the curds (passed through a sieve) eggs, sugar,
eat, raisins, flour, and mix weir. .,After this we spread out op'a greased
~,'NS=3rt pan amd. sorinkl.e with rusk. We level the surface of the pudding,
a.;ar ;itbh eggs and bake in an oven for 30-35 minutes.: When-the pudding is
done, we cut it up into portions and. serve with sweet or milk gravy or cream.
For i portion of pudding we need.' curds 250 grams, wheat flour 15 grams,
vfaeat rusk 5 grams, grease 10 gram s, - raisins 10 grams:, sugar 20,-grams
, salt
2 grams, 1/is. of an egg, cream 15., grams .
Macaroni with curds. To boiled. macaroni we acdd pulverized curds, eggs,
arid sugar,, mix well and spread out in a greased pan. We smooth the surface
oL the macaroni pudding, smear with-egg and be in ari oven:'for 30 minutes.
Cis cut up the ?orai :.puddi 3x~to ~portioas? and 'serve: iiith ,sheet `or; lk , -
gravy. In the sam manner we prepare macaroni with cheese.
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Cold Dishes
PAGE Ny51BERSTAT
100
? a
Herrin'Sylth Sarnish. We' remove the :skin from the ' soaked' herring, take out
the entrails, wash, cut up crosswise into small,pieces,'put on a plate and
put the head and tail in place,;- "giving to it the shape of a: whole fish. Around
the herring we lay some bunches' of _;vegetables (potatoes., carrots, and beets),
clean, boiled., and cut up into sine1:I pieces.,,.-put, some. green onions,, on top and serve
with mustard dressing.
:t served with hot boiled potatoes and butter, 'the latter being served separately.
Meat salad. We put some fried dr boiled.- meat, cleaned and boiled vegetables
tootataes, carrots), pickled cucumbers, leaves of lettuce cut up into small
pieces in a wide vessel, add salt and pepper and season. with mayonnaise or cream.
i sf'ter this we pile it- in. a--salad -dish -(or plate) - and- dress it -with-pieces of meat,
.Terr,in, v th boiled potatoes. The herring, prepared ea , explained above,
The .preparation of mayonnaise. We separate the yellows of the eggs from
i, he whites; put them in a tin platsd vessel, ,add prepared mustard.; ? mix well
.ettuce, fresh cizcianbers and boiled egg.
with a wooden paddle and while gradi*lltiy pouring into it.a thin stream of
a?etabl : oil, we continue. to stir--until the' -whole, is thickened,. After
we add salt and vinegar. . ?
For :i port-ion of meyronnaise?_ for- salad we,..need the following: :39 grins of
~~re ;etai)ie oil; 1/4 of the yellow of an egg, grams of vinegar, 0.5 gams
of prepared mustard, 0.5 'grpns of tt4t-
wish salsa, is prepared in the.. same, manner as meat salad,, the only difference
;.e-! that instead of meat. 'we use boiled fish having few :bones-. (pike-- perch,
. ____:.. _ ._ .. _'..._ _ _.. ~._ _ _._ ._ ._.. _...
heat-.fish, sevruga etc)
a :l.ad: v; :iii radihes' and potatoes. V66 i974 the 'leaves and small roots from
the dishes; wash them and cut them up into sn l] discs. ,.Then we slice- some
?oiilc d potatoes and shred some. lettuce., :green fennel, and parsley.' We place
.
it uL this in a vessel, add sa?t-and,dress with cream. -
Salad mid& of fresh tomatoes aid cucumbers. We .cut up into 'discs some washed
oa.;toes and cucl^mi.aers,? and,:,cleane(Imions..146.put_an. these int a vessel,
ACT C< < P:l 13A DLS MINATION FO.%'A. FOR INTELLIGENCE TRANSLATION
ssEEf -
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~? i 1!I!'q;L! T-.A _ ?f
PAGE NUMBERSTAT' - 11
. 101
vinegar, salt, pepper, vegetable oil; mix` ca7refu113t fad put?'on :g piste or in the
salad dish. _
Sauces (Gravies)
t4uahroom grew. We boil the prepared dry mushrooms for 2-2.5 hours.
the mushrooms are done, we take them out and cut them up-in 'small. pieces.
We gradually mix braized flour into .some mushroom bouillon and boil for 25-30
minutes. Then we add the cut up mushrooms, braized onions, laurel leaves, pepper,.
:and boil 5-10 minutes longer.
We serve the mushroom gravy with vegetable and grain dishes (potato patties,
boiled potatoes and porridge).
For 1 liter dr gravy: dtied mushrooms 100 grams, wheat flour 50 grams,
grease 50 graces, onions 150 grams, laurel leaves 0.2 rams, tip pper 0.3 grams,
mushroom bouillon 1 liter, salt 10?grards.
14M gravy. We braize .the.. flour :us 1 i`tr.has a cream color and mix it
into boiling milk until we have the thickness-of'liquid cream, add a?little salt
and boil for 10-15 minutes. After this V'e phss the gravy through a sieve and
season with butter. We may put some sugar in the milk gravy. We serve the gravy
Stith baked pudding and grain patties.
tgliite gravy is prepared with meat or fish bouillon and also with vegetable
and gr.Kain decoctions. We braize the flour until it has a cream color, mix it in
bouillon or a vegetable decoction,'-boil for 25-30 minutes and pass through a
sieve. With the basic white gravy we can also prepare other gravies.
Whit eav eggs. To the white gravy ve'add some lemon juice or cucumber
brine, boiled eggs cut up fine_1y,, aizd ,Qn?Qrk, green, fennel,..parsley and allow
to boil a 13.ttle.: We sezire ;thy' gia .r. i 1i h! t61i fish cl vege able dishes.
For 1 .liter of sauce: ?i'lour~- 50 grams; -grease 50 =grams.;,-5 -eggs greenevuf'f
40 grains, onions 50 grams, bouillon 1 liter; citric acid 20 grams.
Creaa gravy. To the white gravy we add cream (to Y liter; of gravy, 200
graces of cream), salt., pepper, bring to a boil and then pass through a sieve.
We serve the gravy with meat patties, vegetables and groat dishes.
ACSI FORM
8 FEB. 56
13A DISS '+INATION FORM FOR INULLIGE C TRANSLATION
(CONTINUATION SHED
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 Declassified in Part - Sanitized Copy Approved for Release 2012/11/20: CIA-RDP81-01043R001400020014-5
f FLL!GE!1CE 'fRAttbLPTIOi
pepper, and laurel leaves and boil ovf
White gravy' with horseradish. To_`?grate
Y
the odor of vinegar (10-15 minutes).
PA" GE NUEfe~ti ?-" STAT
102 1
p6A{ly-- Y1jjG(+~O?l,
a z
: ;1 it the disa
earance of
~
pp
Then we put the mass obtained into some
white gravy (10 grams of'horseradish to,100 grams of gravy) and boil for 5-10
:Minutes.
The white gravy with horseradish is served with boiled meats and corned beef
~3nd also with fish.
Horseradish gray (
,cold). We wash the roots of horseradish, clean and grate
then, cover entirely with vinegar, and add salt and sugar and allow to stand -
for 8-12 hours. It is recommended that we add some beet juice to the gravy. The
'horseiish gravy is served with meat and fish galantine, and it is also added
vinaigrettes and salads made of sauerkraut.
Dough Products
Buns, tarts en4 4-7 ?
..v
'
4.1 O
N
"q
1 Euckwheat
2 Rice
8 Millet
4 Pearled barley
5 -Se 1ina
6 Sago
17
Oats
?3 Wheat
9 Earley
10 Fran "gaolyan"
or "chulni.zy"
l Peas, beans,
lentils,
boiled.....
1.2 !6ocarroni
noodles,
boiled
.w.:J:.. :'I?. ~.1?r r~:l?::7iiM'1r'a.f. -`F ::t:, .. r. .._-._t
d
3140 400 470 550
320 .400 470 550
150
210
280
170?
250
220
300
320 400 470 550
350. 400 470 550
-- -- 320 400' 470 550
320 - 4O() -520 ' 6o0
220 300
340 400 470 550.
340, 400 --
340 '400 470 ?550
340 400
180 250 --
340 4oo
Remarks for Seetioin V1
1 The yield of' porridge is shown without fat.
2 The liter in the viscous porridg s: buckwheat; }rice, millet, oats,
"gac'+yan" or "chumizy", ..pee'1ed barley,. semolina,.-barley is 78 -- 80%,
peas., beans and lentils 62 --,'64%.
ACISI FORM 13A DISSEMINATION FORM. FOR INTELLIGENCE TRANSLATION
8 FEB. i6 (COri'CINuATLON SHEET)
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 Dried apricots (wit-gout
Seedlesd =-5 -a-Ina
Dried pears
13A DISSI INATkOW'' F R1 ::.JO1 IN l LI E4C "T N'SLATION
(CONTINUATIOIZ SHEET)
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IW EwGENCE TIIANSLATION
19ame of product
I Rice pudding 100
2 Chopped rice,
round rissole 100
27C 350 15 300.?
3 Millett pudding 100 220 300, 16
4 Ground millet
rissole(cake) 100 220 300 27
7 : Pearled barley,
round rissole 100 270 350 . 15 -- 300
8 Oiadya (pamcai 100 100 180
9 Wwff les .......:Loo i 'o 185
10 Th ns ............ 100 45
PAGE NUMBER
:136
The y eld for pu6d.ing, Aopped prbduct and round rissole 'is given in round
figures, assuming 5 grams of 'rusk and 10 : ggrams of 'at, necessary for breading,
sea on ng and frying.
V a13. Yields of Finished. Food Products Made from. pried, Fruits.
:?athe of Dried fruit t - ` 3 Wt-#, Tin Meld ewer boi11n
r shout syrup, in gram
1 Dried apples ........?
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v
Ild7EaTc NCE TRAi15t doll
o- ;
Remarks
for se: ction vYI7C..
The norm for dried fruit is calculated for a ?
glass of stewed fruit having 'a
2 - for the best boiling, dried apples "a ? ears ehoiAd be soaked before boiling.
Dried fruits should be boiled in the'semewater in which they were soaked.
1 - he norms for yields of the first -dishes (thoups )" for military units and
ships is 700 grsms, and including the thick part not less than 300 grams.
The present norms are drawn up for' products ?-of the 'average kind, meeting the
regui ments of the State A11-Union-,St n - (Odst)
ACS[ FORM
8 FEB. 56
13A ASSENUNATLON .FORM:FOR. .INTELLiG 1CE. TRAi 1SLA IO 1:
(CONTINUATION SHEET}
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INTFL-1-30CE TRAI SLATtO
PAGE NUMBER L
Appendix No.3
PERIODS FOR 'THE, "COOKING OF ?`D-T FERN:-PRODUCTS
e
`