Buckwheat Kasha

3 oz buckwheat
2/3 c water
2 tbsp butter

Fill 3/4 of a pot with buckwheat groats, add salt, butter. Pour over boiling water up to the top. Stir in carefully. And put into the well heated oven for 3-4 hours. One hour before finishing, cover the pot with a large pan and turn upside down. A half an hour before serving, put wet fabric round in order that kasha falls off from the pot sides. Serve with cold baked milk or butter.

Seven Layer Salad

9 oz crab sticks, sliced
3 eggs (cooked and separated) grate each
2-3 potatoes, fried like French fries
1 large carrot, cubed and fried in oil
6 oz corn, canned
1-2 cup mayonnaise

Coat a bowl with mayonnaise. Layer in the following order: crab, egg whites, potatoes, carrots, onions, corn, yolks. Cover each layer with mayonnaise, except the last one.

"Inn" Salad

6 oz honey
6 oz herring, diced
1 pickle, diced
6 oz canned peas
6-8 potatoes, cooked and cubed
Oil to taste

Mix all together.

Salad with Mushrooms

6 oz white mushrooms
1/2 lb chicken, cooked and diced
4 eggs, cooked and cubed
1 pickle, diced
1 onion, finely cut
1 cup mayonnaise

Mix all together.

Salad Venice, "Venetia"

6 oz white mushrooms
1 onion, finely chopped
1/2 lb cubed chicken, cooked
6 oz cheese, grated
1 tomato, cubed
1 cup mayonnaise

Saute mushrooms and onion. Mix with chicken, cheese, tomato, and mayonnaise.

Salad "Tender"

6 oz canned salmon
4 eggs, boiled and diced
1 apple, diced
3-4 potatoes, cooked and diced
1 onion, finely cut
1 cup mayonnaise

Mix all together and enjoy.

Cooked Vegetable Salad Vinaigrette

4-5 cooked potatoes
1 red beet
1 carrot
6 oz canned peas
2 cucumbers, cubed
3 oz real sauerkraut
1 medium red onion
2-3 T oil
1/2 cup vinegar
1 tsp. mustard grey poupon
dill, salt, pepper, curled parsley, and sugar to taste

Boil and cube potatoes, beers and carrot. Then mix them with cucumbers and sauerkraut. Whisk in the oil and season with the flavorings. Sprinkle red onion and dill on top. Mix all together.