Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-01043R001400020014-5 STAT 0 ?09? Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-01043R001400020014-5 Contents: {Mausl for the cook-instructor of the crowd a. . u; a . . troops in peacetinie. . 2 Acting Chief Quartermaster" arena armed forces or the uses? Lieutenant General Vlasov. . Introduction? .. . The purpose of Manual for the of the Grand Forces in Peacetine", which is now to be published, is to give practical assistance to the military cookninstructor personnel in the preparation of food. The Interior Service Regulations of the Aimed Forces assigns to the cook- instructor-the duty of providing direct guidance in the. preparation of food, and hence, the cook-instructor should not only be able to pregame-1n person tarsty, good quality food but also ?be able to organize correctly the work of the cooks subordinate to him in the "chest" For this reason, along with the correct "impaction of food, the "manual? devotes considerable attention to questions :33? correct planning of the work of the cooks in the kitchen. ?Manuel for the Cook-In/etructor" will?be useful also to the chiefs of Class I supplies, rations :d?forege of the troop units, who can get this manual useful information 13 themselves. I . I OF THE COOK-INSTRUCTOR if}: The wokoinetructor of the mili?ry unit is responsible for all the dork of the hi tchen. For the preparation of tasty, nutritious, and good quality food the: cook instructor should have a. conscientioufs attitude towards his workman: have an excellent kno riledge of his occupation and the ability to organize his eon}: and that of the cooks subordinete(to him. he enact constantly teach the cooks by personal example has to prepare the food so that it rill be testy, satisfying, gm?; nourishing, He shoulc know how the soldiers {and sergeants appraise the quality of the food, take into account their deslres and requests and strive to satisfy them. FORM 13A FOR INTELLIGENCE TRANSLATION 8 56 (CONTINUATION SHEET) Declassified in Part- Sanitized Copy Approved for lielease 2012/11/2.0_ CIA-RRDP81- -01043R001400020014- 5 ?lii?'aihussncu TRANSLATION . . .. .. PAGE NUMBER 2 It is a poor cook-instructor who} does not go into the mess hell .uhere the soldiers are at breakfast, dinner, on. supper and talk with than concerning the quality of the food, who does not find out their opinion and draw for himself the necessary conclusions. The seed Opinion of the soldiers and the sergeants "concerning the quality of the food is the most important eppmisal of the work of the cook-instructor. The sequirements made of the cook: i . First -- to prepare tasty food of good quality. The preparation of tasty food is achieved by a strict observance of the rules for the" prepai'atlon of food, the mental treatment of the food products, the observance of the length of time for boiling and frying and the sequence of placing the prodizcts in the boiler, the intelligent utilization of the food products svsusme'ena of flavoring substances .. laurel leaves, pepper, vinegar, salt, giggqtubercules (mots and others). If, for example, we put lam-e1 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 goodztaste? it would hove he: Hence; condiments should notbe put in until 5 to 10 minutes before the soup is done. I if raw carrots, parsley, or onions ere put in soup, their aromatic taste substances will also evaporate. But when these vegetables are seam sauteed (spasserovany) in fat, all the aromatic substances in them will be com :ervede The soup will have an agreeable odor, a good taste and an attractive external sppeem?nce. .. Before putting flour into soup one should roast it a little over slow finey with grease or without it, because/the taste of the Snoop my be worsened oy the addition of raw flour. Soars; cooks think that this is additional work that is unnecessary, forgetting that the roasting of the flour to be put in gives to vegetable soups an agreeable taste and color. Second -- one should give to each soldier end sergeant all the food products prescribed in?the apportionmnt of provisions. The cookoinstructor should on a. herd fight against those cooks who allow illegal supplesentezy N351 FORM 13A DISSEMINATION FORM FOR TRANSLATION 8 FEB. 55 (CONTINUATION SHEET) I: Decelassifid in Part - Sanitized Copy Approve for Releas 2012/11/20 CIA-RDP81-O1043R001400020014-5 . . .- .wm? ?2th Declassified in Part Sanitized Copy Approved for Release 2012/11/20 CIA- 01043R001400020014 5 f? mms?mnom .. . - . I WSTATW 3 issuing of. food fruit the soldiers boiler to "emat?ences ?nty ?eteils end i: others or who prepare for thenseives' edaitionh dameif??h the eepepse of the sol?iees' retion.? . The food should be issued. uniformly: each sol?ier and sergeant should receive the same (pantity of the first end sesmd. dish aha. also of the same thickness, as all the other soldiers end sergeants. The. meat and fish helpings (portions) semis. be misuse strictly on the basis of weight. The serving of~meet by guess should ?of; be permitted. the cooks shoula handle fooa prc?ucte harem} be saving with than and allow es little waste as possible in the prepeetiom yotatoes should be men mljy washed end after this peeled. in the tastiest, so as to re?uce the amulet of waste. Peeling of potatoes by hand sb'mlt'i be alerted. only with special grooves knives. If we peel potatoes with the usual kitchen knives, this means as: increase of mete by 3.045%, which is sheelut 2131? 1 ?hidden. ?l?he heads, fins, tails, bones and other mrt'ritio?w testes fresh fish Should not be thrown away but should be used in the preparation of bouillons. The meat bones should be boiled twice for a. total perish of not less than 6?8 ileum. In om to boil out the bones better, they should be out up into small pieces before boiling or sawe?. up with the bone seer. Third .. one should vary the foozl. The cookainstructor should always vary the foo? he prepares and remember that even tasty food, if it is the same all . the time, will not merit a. high appraisal. a: mick?y becomes tired of the same footie aha, hence, does not assimilate them sell. Variety of foods is achieved by mployment of different methods in the preparation of the food. pro?uots, by an intelligent combmation of spite product?s sith others as? by extensive implement of gravies anti condimentsDishes of French kidney beans, and. peas, should. he prepared in 9. combines. from. that is with the sedition of groets, potatoes, or vegetables. Potato puree. stewed. potatoes, stewed cabbage, end waste-Sole regent should. be prepared if .possibke with meat seizes, because this not onlyimproves the taste and varies the food but it improye?s eudinmeses its notativemue and its FORM 13A FORM FGR . 3 FEB. 56 SHEET) Mnsom?xsatisfying Ivnlue es 8 foodFourth- one should. see that thterooatveiue'hs" utilized to the W. The should know? th?? Value of the dli?ferent food stibstances for nourishment. He should devote model 'attention to eonseMng the 'vdtmins, in the preparation of vegetables and in? the promotion of ot?r foode. A failure to observe the rules for the consemtion? end prepaintion of Ivegetahles and likewise in the preparation of other foods leads to a. loss of vitamins and, hence, the foods are not utilized to the full extent. The cook-instructor should teach the cooks how to wens-re potatoes and other vegetables for cooking, so as to con- serve their vitamnn content. . . . 1n the spritgtine, when the content of vegetables is reduced, the cools-instructor should exercise care in the prepmtlon of wild and garden greenu stuffs and add a. little ofI them to eaoh dish. This not only increases the vitamin content of the foods but it gives to than a. more agreeable external appearance and. improves their taste. i The cools-instructor should ,together with the manager of the _mess hall, plan s35. th the kitchen a. small vegetable garden for the raising of fennel, parsley, ring onions and other greenstuffs in order to improve the quality of the soldier rations. To care for the garden he should who use of the cooks in their spare tins and of the civilian contract personnel." . Fifth - one should n?snim1v?e the sanitaryehvgienic rules for the - pr. aeration of food. Asurict observance of the @dtoxy?hvgienle rules in the pa. epwetimn of food products is the most "important task of the The food. should not only he Sort}; and nutritious but also of good quality and. whol esone. Foods prepared without the observance of sanitary-bygone rules one? cause ham and bring about stones}: and intestinal disasses. . This 2.5 may the must, first of all, know thoroughly the sonitmw?hyglenio eequirenents for the handling of the food. produots and the rules of personal hygiene, meet then. fully and reqolre the some of the cooks end onereting personnel. -nnsu SL-un om ?35? 13A BISSEPMNATEON FORM TRANSLATION 8 FEB. 55 Itcommurmon a CIOA-RD81-O43R0010000014-5 I . ?35. - ?ijx re?t" Declassified in Part- SanItIzed Copy Approved for Release 2012/11/20 CIA RDP81- 01043R001400020014 5 in?uence: mes Wham . ?u I He met keep the kitchen premises, the etereman, the kitehen inventory, eqtziphent, and the menu hark elothes irreproechahly dean end strictiy discipline the cooks violeting these rules. he should devote special attention to preventing the meet and fish from spoiling and becoming contaminatedwhile stored and while being dressed, hecense" meet and fish spoil very easily, especisuy in the gunner. One should supervise constantly and attentively the proper eonservation up to the time 01 se of the meet and fish portions, and: also the foods left for (resigned); One should neyer place this responsibility upon the junior cook. Onels'hm?d sins-gs cheek personally to see how the meet and fish products and. the foods for "consumption" are keeping endhow they ere protected against spoiling. . Before serving the meet portions, the cook. should. boil_ than thoroughly in bouillon. One must. not issue food that .has,been kept for more when It hours. one cook?instructor must always member that he hears full responsibility for the quality of the food. II. Whitney- Imr'r (mom on SEPARATE Bassinet) AND THE moms ma PERSONNEL IN ransom}; The piepgretion of food for the soldiers and sergeants under stationery (305216.11; ions is carried out as follows: in the regiment -- in the regimental kitchen mess hell or, in the seperete net-tench in the'bettelion kitchen- mess hell. In the regiments or separate hehtslions, messing under the basic military none, for breakfast end supper one prepares a semi dish for each of these meals and for dinner (luneh), 2 wenn dishes{men meals are served in the these heli in 2 groups, the food is prepored separately for such group. "fee is pzvepazed?twice a. any: in the morning and he the evening. The interval between meals- ee 9. rule should not exceed 6 hours, the time for the serving being fixed hy the commander of the unit in the daily schedule. .- I . ., 1?35! FORM 13A DISSEMENATEON FORM FOR INTELLIGENCE 8 FEB. 56 (comuumon swam . ?77? 4" - .M - .1 Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-01043R001400020014-5 . PAGE NUMBER STAT . . .. . 1 . The apportioments of provisions are drown up ?35.11:; by- the chief of Class I supplies, rations and forage, with participation of the senior surgeon and the cook-instructor. The cook-instructor mast prepare the list of dishes which he uishhs to include in the apportionment for the next week. The appromte . apportionment of provisions and the time indications 6.8 to the order of draws than up are given in the circular of the Chief Quarter-meter. of the armed forces of the USSR No. 8 -- 191W. The control of messing 1n the regiment 19 exercised by the officials and public servants of the regiment in accordance with the Internal Service Regulations of the ?nned. Forces of the USSR. The cook~1nstructor (or senior cook) (Pages 117 and 1.1.8 of, the Internal Service Regulations of the Armed Forces). The cook-instructor is suhoz?inate to the chief of Class I. supplies, rations and forage, or the regiment and. is responsible for the quality an the timely preparaticm of the foodena. the uniform issue of it in accordance with the established norms. .. i. He must: in the presence of the kitchen duty officer, personally receive the ?005. products from the food warehouse of the unit and check the weight, separately for breeki?est, dinner, and supper, sari also their quality; on know the Haber of men on a. mess status and the requests of the senior office. of the company for the leaving of ?006. for the absent on service details; m? concern oneself with the reduction of waste ?in the preparation of food precincts; 2- ..- see that the food. products put in the pots weigh precisely that they should end that the weight of the meat end i?ish portions am with the weigrt specified in the apportioment of food. products; note on the "control sheet" the quantity of food products placed. in the pot; .. require strict observance by the cooks and the rest of the personnel, earning the time they pork in the kitchen, of the rules for personnel mange, especially in the preparation of food, and that they Vearspecial clean clothes; I teach tm cache how to prepme the products for cooking, enzi how to cook A051 FORM 13A DISSEMNATION FORM FOR TRANSLATION 8 FEB. 56 (CONTINUATION SHEET) Declassfied in Part - Sanitized Copy Approved for Relase 2012/11/20 Declassified in Part- Sanitized Copy? Approved for Release RDP, . riskicilfmiu? -m A them; ?istribute the cooks among the shifts in the proper tanner and. direct - etc?? if; - . their work; . Whaling cf; . . m- direct 1?the work of the soldiers essigned to prepare the food products . for cooking; WI: .. -- participate in the drawing up of the apportionment of the ?005. products; -- supervise the conservation and the keeping clean of the kitchen inventory, vessels, end. mechanical equipment; 2 I . .- prevent strangers from coming into the kitchen; report daily to the chief of Class I supplies, rations and forage, of the unit concerning the operation of the kitchen and receive from him the. instructions for the following day. . I . The kitchen duty officer (pages 283, 28h of the Internal ser?cc Regulations of the Aimed Forces) The kitchen duty officer, 163 eppo?ntedfrom the best ?educetec'i and most efficient (with best service He is automate to the duty officer in the regment and to the latter's assistant, anti he is responsible for the timely serving of the food in accordance with the prescribed. some: one for the maintenance of order in the kitchen. All the daily detail assignetl for work in the kitchen and the cooks working in the kitchen em subordinate to. him. His duties are the following: to know the mzmber of men on. a. mess status; .. to be present when the food products are received by the cook-instructor ens. see that there ,Lc no shortage in weight he: that the food is of good. mm (the quality of the proeuets is determined. jointly with the surgeon or medical assistant to supexvise the preparation of the food products for cooking; making sure that the dressing of the meet end fish is acne Only by the cooks; i be present at the time of the placing of the food proaucts in the pot e35. see that the weight of products put in the pots is precisely that preacriheo. in the apportionment; ?35? FORM ?i-3A FORM FGR ENT EUJGENCE TRANSMTEON 3 F233. 55 (CONTINUATION sassy) Declassified in Part- Sanitized Copy Approved for Release 2012/11/20: CIA- RDP81- 01043R001400020014- 5 Declassified in Part- Sanitized Copy Approved for Release2012/11/20: m?ws" much . meat and fieh portions, aml also check ,?correctneac of the notations on the control sheetexclude from kitchen wool: sol?iers who heVe not pascal the. medical . insgechion, and. also see that they oheerve the rules of personal hygiene while They are workingdistribute the ?mt?chen wool: among the, solaiers essignecl for this hack; -- to see that the kihcheo :19 cleaned. up in time anal Rem: clean the deg/.3 to supervise the timely collection of the waste after the preparation o: the yroiuc?ae for cooking and. see there the rooms eajoining the kitchen are kept clean; to supervise the timely end correc? distribution of the foal 3.216. the precise observance of the proper segzence in the serving of the food to Lhe wall unitssee that the kitchen and dining. room veegels. are always clean, in 0:6. repa r, and that the food. supplies are kept clean and in ordee; m- to leave the feeskhod?) foods remzeetec ?by_the senior cffi cc? or the duty officer of the comeny; -- to not allow. any str?enger? into the kitchen; -- to report any discrdez' to the regimental duty off-Loci? or his assistant; A-nnv?xm x-mn U. knagcn .. case of a Visit tothe kitchen grantees of the imam-he chiefs, The regresezraetive of the camen?er ?oi? the mgimezr?c in charge of supplies or the J. ?33? mental duty officer or ?le ass ieuen?t, ozfe shame. make e. zeport,ee for - 2 ample: "Commie Coloael, for lunch he are preparing shchi (ceo?oege coup) vim . 4? meet em} buckwheat porridge e'ihh meat. The weight of ?che portiozi (ahet it is). To: ingthe time I have been on?utynouhinghasheppened {or Buchand such thing .233 hecpenea). The duty officer for ?hhe kitchen, Sergeant Gromv" . The senior of the shift of cooks: . 'Z?hegsenior of the shift crimes appointee by onetime? of Class zaru mu - Aegean ISA oisseAzNARaoN foR :NelzeENcc '1 Declassified in Part - Sanitized Copy Approvd for Release 2012/11/20 CIA-RDP81-01043001400020014-5 m} whose - I supplies, rations and forage, upon the motion of the cook-instructor, from the semen copks em in the absence of them l'thef ?mpst experienced and best cooks in the regiment or independent: battalion. During the time of his duty, ?I-o?v g7 the senior cool: is over the 31mior cooks working in his shift 1 a The senior of the shift of cooks is ditectly nesponsible for the proper prepareticm of the food by the cooks of his shift and its maiform distri- Lotion (serving) in accordance with the noims or issue approved in the apportion- mont of provisions. This .in no {Fay-relieves the cook-instructor from his responsibility for the good'quality and timely preparation of the food and the unifom distribution of it in accordance with the established name. Wen the senior of the chift of cooks goes on duty, he draws up a list of? the U01. in the hitch and diptrihutes the work among the cooks; from the preceding shift he receives a list of kitchen equipment, etc and supervises their conservation an correct employment. he should he present when the food products are received by the cook-instructor at the food swehause, and in his (the cook-instructor) absence he receives them and issues them to the cooks foe prepera.:ion.l The food. products are received and issued on the basis weight, the presence of the one on zloty in the kitchen being obligatory. He must Imo?e thorougJ?y the culinary rules for the preparation of food and require strict observance of them by the'cooks. He. must reguire that the cooks be ecmzamicel and cautious in the employment of the products, thetlthey teduce the taste during preparation and that they employ the offels (heads of ?sh, bones, etc). The placing of the food products in the pot and the renewal of the boiled mm from the pot is done personally by the cook in the presence of the one on duty in the kitchen and by weight; The placing of food products in? the pot . the poms-ins in of pets: lily. ?visual estimate" are forbidden The cutting up of the portions of meet and Tish is dpnejm person, 13y seight, so -thet the ?eight of the meet and f: .sh portions may. equal the Weight approved in the appostiomnent of pravi eions. In the preparation of the foods the senior of the shift of- cooks tastes the food and ii? necessary he takes timely steps to improve the tests of He must - a I REM-11F 3A sassnAsNAnoN FORM FOR Imemsemca TRAMWIQN 8 FEB. 56 SHE- Declassified in Part- Sanitized CopyApproved for Release 2012/11/20: RDP81- 01043R001400020014- 5 mmui??'hncs TRANSLATION PAGEIINU mass STAT 10 . see that the food is prepared on time end that there is no delay in the serving. The serving of the food should be 11111301131, in accordance with the prescribed rates of issue in the apportionment. 1 He should pay special attention to the strict observance; "by the cooks, - of the swim-hygienic rules for the preparation of food products and the cooking of food, and. remember st all times that a. failure to observe the sanitaryw hygienic rules and the rules for personal I?rgiene my cause the spoiling of the food and food poisoning. Before serving the meat portions, they must be cooked thoroughly in boiling bouillon. The senior of the shift of cooks, during the time he is on duty, is suhenz?inete to the duty officer of the kitchen. Cook The cook, during the time?he'fs'on?auty; ?is suho?rdinate to'the senior of he shift of cooks. When he goes on duty, he must prepare a place of work, that is, he must select the necessary equipment and vessels for work,?rece1ve instructions from the senior of the shift of cooks as tovshet work he is to do and. strictly ohserve the rules for the culinary preparation of the food products and the cooking of the food and also the rules for the conservation of the vitamin content of the foods. He wast know the norms for the rations, that quantity of food products is pre? scribed for the dish, the norms for the waste of food products in preparation for cooking and the norms for the yield of the prepared food, rules for the cam? oymeut and care of the kitchen equipment, vessels, capacity of the pots 1. buckets and. kitchen utensils. He should always be clean, nest, and carry out strictly the rules of personsi hygiene sanitamr~hyg1enic reg?resents in the food.o The can; kitchen detail 'Ehe daily kitchen detail is subordinate too-the duty officer of the kitchen and. is assigned for doing the secondary work In the kitchen one. in the dining coma The daily detail does the following work: A351 "03% 7 33A DEESEMHNAWON EORM FOR TRANSLATEQN 8 FEB. 56 (CONTINUATION SHEET) eclassified in Part - Sanitized CoMprved for Release 2012/11/20 Tmm?lnraom ?aha pleasing up 91?- ?he praises of-eh? Kitchen and dining foam; ?w the sewing and splitting of wood; and ([21ng oatipg of the oven; the washing of the kitchen inventory, equipment and. vessels; ..- the peeling of potatoes and the cleaning of vegetables; -- the bringing up of water for preparing the fwd, and ordered by ?the one on duty in the kitchen. . . The daily dates; is nos employed for the aressmg of mam ?sh, the of the food and the distribution of it. . The kinds and sequence of the work and the distribution of the 19.1157 detail for its accomplishment ere detennined by the kitchen duty officer Jointly with ?lm I 1 fart-fore the beginning or the week the my detail must pass a. medical emnmtiono Without: a medical WhiOn the (182$? ?le'tai1 my not he 81166126. to mark. 59mm arm WORK 01? THE COOKS :11 mar: m. Work in the military kip chen is done throughout the day by shifts, 2 or. 3, hours (Eeroemlipg upon the cooks available, 12 or 8/ for a shift or shifts lasting 2h home. For each shift of cooks there is appointed a senior of the shift. The cools-ainstmetor, as a rule is not; considered to be a. member of a shift but directs lime Bork of all the shifts. It is exceptional cases; In the absence of senior cooks af?ne shift, that the cook?instructor performs the duties of ~the senior of one of the The composition of the shift. its-approved by the chief of? Class I supplies, 33313-10118: and forage, of the unit. Usually cooks work for 215 hours 111's, shift, going on ??irty with the daily ?e hen-11F and complete their trims]: on the? second day after suppere in such a sys?sm of @215 the. cooks, swing the 22+ home, do not have amt rest and this ham-W1 offset Upon their worko 1 a in the mLitary units (mg?hnents and independent hattelions)?, messing the "basis of the somer' ration, 5.1115 best to plan the work of the cooks in 3 (mam, 12 hours to a mamas shift of cooks goes to work at moo hours ?353 mm !ng SESSWENATION FORM FOR ENTELLIGENCE TRANSLATION 8 FEB, 56 (CONTINUATION SHEET) 1 a. Hg Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 .- run . - .- . 5? .. . "misgusmce T?usm?nou .- . j. PAGE. mumsm? f2 1.. . . sTAf . shift; goes?ao savor}: at 080\O\houzs, 91er s. '4 its work after supper. shift prepares 3 ~Mines as many dishes (at lunch 2 Idlshes end so some): 1 [dish) ooli?oicsl, and special training?? If necessary, is. part of the cooks of this shift my: be mloyed in work preparing hoe limch end is serving 1711s food. If ii; is necessary to soak 88.13; fish, that-7 frdze?nmest 'Ve assign a. cook' - from the shift; charged with this work 9 before eke-Rhine this-cook is to go so :lu?fsy. . . It is only x-fhen there are sdt?sufficiergt cooks that the work in the hitches; is done in 2 shifts of 2% hours each. i - we: 31.; 39331335 the daily detail, usually 9:35 1800 hours, and completes its work on the in this case, a. shift of cooks goes to next. day after the sewing The senzgo?r of the. shift can allow the 30:31; on away some rest at night, iftthijs does not interfere with his work and the food can he prepared Iin time. . The as assent of socks work is done by the cook-instructor. He "is 3133 u. graph of the details on duty, keepiog it hung in the ki?c ohen. The cook?instructor {the senior cook) must know in person each cook sub- onlim'ae to him, his name, yesr of birth, personal characteristics, mm of commotion before military service, family status, successes and failures in 3. 125.1 5.1213an political and specie; training, what dish he can prepare independently - 3.213. what kind of assistance should ?be given him. The cookmiossruotor devotes special attention to work wish the senior cooks of the shift, pushing 15?6er iswthis work the most experienced, cone t?'omz?rle 510118 and intelligent cooks.. The Seoibr usually works ih?ependestly 33 she senior of the shift, aged, hejnee, he should 1mm: thoroughly everything - 3. M: 111353; f1?? g-eoez'es and completes its work 317 0800; The second. .. To nth-e second shift ?are assign more cooks, beesuse this . ?sion of 3006.. I .4 cartooning to culinary technique apg."senitezyehygieoic requiremenos- in the proposeThe work of the cooks should always hog-'30 planned; have time FEB. 56 33A 1N7 ELUGENCE TRANSLATION (commiroidu 31mm DeclaSSIfied In Part- SamtnzedCopy Approved for Release 2012/11/20: RDP81- O1043R001400020014- 5 TRANSLATIOH - "jamsnumasm -.STAT p1 oar-Ban, not less than twice a week, hours for each exercise. - Declassifiedin Part Sanitized Copy Approved for Release 2012/11/20 I: 3yfor military, perm-Lam" and special (culinary) training, and as for "cultural. rest" movies, theaters, lessons, etc. The exercises in special cannery training are conducted by the cook-instructor, in accordance with a ape-cm Before the neginning of the work of the new shitt, the Cock~instructor assembles the cooks of the shift, acqlmints them ?with the dishes which they are to prepare, and also with the apportionments, gives instructions and explains how to prepare them. He points out the shortuccanings in the work of the pro- ceding shift and also explains the work of the excellent cooks who have planned their work in a superb manner and have' cooked tasty and nutritious food. Siamltaneously, he checks to see-if the cooks know thenasic'mles for the: cooking of foods, chiefly of those, dishes which they are going to prepare, and also the sanitary hygienic requirements tor the preparation and conservation of food products which 8901]. quickly and the rules of personal bygiene. Independently oi the naming impaction, he checks to see if the cooks have clean hands and firmer nails 311st they have on the special dress worn in the kitchen. If cooks are). found. to be breaking the rules of hygiene, he remakes them to miss the necessary. corrections. He requires that the cooks come to work in clean work uniforms, with clean shoes, shaved; .nith clean collars and. properly trimmed hair? After completing the briefing, the cooks-instructor (or, upon his orders, the sen ipr or? the shift) dress up a. plan for the sequence of the work in the fetches, distributes the cooks, informing each one What dish he is to prepare, at shat tire and in what quantity and on Ithe basis of that ?apportionment they should egg? may assign to the senior cook of the shift the additional task of pi repariag and processing a. pert of the food products requiring a rather Long time -01: the faturc shift, for to soak salted fish, dry vegetables, beans, etc. These: products, in the report to the chief of Class I supplies, are listed ahee? of tan?sea - . :57 51.19.: .: 3555? 33A DISSEWNATIQN FQRM FQR a: man. 55 . homumon $111531 ctr-:- . 1 Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-01043R001400020014-5 . srutuxemcs mmsumou . 2 . I PAGE {fuses STAT When the senior cook of ?the shift goes on duty, he gives instructions to the cooks to receive from the preceding shift e. written list of the kitchen . vessels, inventory and equipment, and he himself receives the premises, the .uc-u-c remainder of the food products, and the hooked.- food and supervises the reception of the property by the cooks. In each room of the kitchen premises them should be suspended on the sell, in a. frame, under glass, 8. list of the property imrentory 4l .. e. and equipment for the given room, signed by the mnsger of the soldiers mess hell. In case of a. shortage of vessels or inventory, one should report inanedietely to the manager of the soldiers mess hell and to the chief of Class I miles, :41 rose: xemut-ruv indicating the persons to blame for the shortage. {the kitchen premises, the inventory, and the ewipment, before being tm'ned over, should he in complete order: the ?oors, tables, and imentory should be meshed with term water, the equipment (potato peeler, meet cutters, etc) should be taken and dried. The kitchen vessels should be cleaned of food remiss, rushed in term mater, and placed on sets of shelves. The surfaces of the meet cutting block should he cere?mJJy cleaned of the remains of meat, dried, and sprinkled sell with salt. It is forbidden to rush the meet block with ester. a: nun ?fhs ashes should be removed from the fireuchembers of the range or other source man m?fnutler m. urn::e-cu canto-r? mauve-twinel?sz ?mulch?: of beet for cooking. All the waste and scraps should be removed from the kitchen premi see . ?mu-o u.wnuv.m nun :2 In the reception of the of unused food products and the remeias of cooked food not distributed in accordance with the requests of the senior cosmnders it is obligatory that the duty officer of the kitchen and the cook: be present. When they receive the food, they should check the quality of the food that is cooked, determine how long it has been kept and shy it was not issued, and for that reasons the food products were not censured In case of em doubt as to the quality of the food or its having been kept for more than 3% hours, one should report to the chief of Class I supplies, food and forage, and (23.3. the duty surgeon for final determination of the questiou as to the possibility of. using it. Venn-"u mu? mun. e: um.? ?551 FORM 33A DESSEMINATION FORM FOR XNTELUGENCE TRANSLATION 3 FEB. 56 (comma/mom Declassified in art - Sanitized Copy Approved for Release 2012/11/20 INTELLIGENCE . .. .. PAGE NUMBERS-FAT '15 The quantity of food taken over shoul<+19 noted on the control. sheep. The I-.. chiei? of Class supplies ml]. ihdicate the methggi offremploymg the food (cooked - ?ru?a/ ?ti-3.1; or not cooked) left over from the last shift??! D1stnh1tlon of the Socks and the 1?;in betas; for the Work. Apprordmate schedule of work for the cooking of lunch Beaming of mod: Duration .Temination Kind of Work (in hours or L?nutes) 00 (mg oi borsch - Boning oi? the meat and cutting up the bone 6.00 1.00 Placing of the meet and bones in .. the pot; cooking the meat and bones 7.00 3.00. Washing, cleaning 'ehd cutting up of ve getables 8 . 00 11?00 Taking the meat the pots 3 10.00 Cooling and cutting the meat into portions 10.30 Removal oi 1e bone and the straining of the 1104:1011 1.2.00 Putting the A?cabc cage in the pot for the preperation of borsch and Stewing of beets and the. smteing of vegetables 1? 12. 30 Putting the potatoes in and cooking them 13 .00 Putting in stewed beets 9 sauteed 13.30 vegetables, ?our,spices, and cooking 116111th the borsch tasty, testing of the food 13.115 Serving the dishes 111.00 IE . Preparation of stewed potatoes Washing and peeling of the potatoes and vegetables 9 .00 Cutting up the potatoes - . 12.1.5 Putting the potatoes in the? pot ahdi? ?7 a :1 the steuing of 1.12111 1.13 00 ..-.. . Taking; out samples . 13 115 The issuing of the dishes ?313. EIEESSEMENAHQN 1012ka 5012 ELLBGENCE (CONTINUATION Declassified in Part- SanitizedCopy Approved for Release 2012/11/20: CIA-RDP811-01043R001400020014- 5 - new shift and see that the change i 'gfs?hii?t is carried out in strict order. r5!- Before the beginning of the work in the latchen, the senior cook should have the infomatimll -- - 4 . -- the _n1m1ber of persons 'on mes status, the apportiomnerrb of products .9: that 'disltes, what product" and by what time they should be prepared; g: - how nary potatoes and other vegetables should be made? ready, - in what jorm the meat and fish should come to the kitchen - frozen, .5 CI ted, etc and whether it needs prelminazy thawing, soaking of the fish, etc. the amount 01? Wood needed for, the heating of the pots' and the ranges for the shift -- the qumtity of wood prepared (Split, sawed); Supplies of water for the kitchem .. lL'. mzmpaica if there are two cocks in that shift, the seniorlcook entrusts toone the one . preparation of the first dishhand to the other theypreparat?ion of the second. - The senior cook does the most work, for example, the sauteing of the vegetables and ?our.9 the boning of themeat, the cutting up of the portions of neat and fish, the preparation of gravy, etc, that is, the kind of work whichs if done properly, will ensure to a considerable degree the preparation of 136% 'and quality food. Before the beginning of the work, he checks the preparation of the places of work of the cooks. and sees that the kitchen inventory and vessels. are present. The work place of the cook, depending upon what the each is to do, should be previded with the following vessels and inventory: chopping boards and the cook's knife; 1 a measuring; vessel and "pot measures for the measuring of water in ?hep?? g1; a fork for taking the meat from the pots; buckets sitters and sieves for the, straining oi? the bouillions. and granes paddles for'stirrihg up the porridge while it is cooling; .4 pots and sancepans :for the greats andthe soaking of the legumes ?355 FC 51?? 13A 1291 ESSEMZNATIQN FQRM FOR INTELLIGENCE 8 FEB. 56 .1 (CONTINUATION Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 .1 Declassified in Part- Sanitized Copy Approved for Release 2012/11/20: RDP8 O1 43 ?umaeg . . l7 . - deep griddles and small paddles for the saxt?eing of- the oarzots,? onionS?, tomatoes and the s'temng oi? the beets, . The senior cook should estimate the. amount of time required by the daily detail of soldiers to asisist the cooks in the peeing of the potatoes and cleaning of the vegetemles. For this purpose'hesglonld know the . the time required for, cooking the different food products; the average norms for cleaning (peeling) potatoes and other vegetables; the time for heating of the pots, ranges and the bringing of the water to a boil; a how much wood is needed. Ior the heating of the pots and the ranges one or two men are assigned from t1 Le daily detail. The wood should be made ready, sawed, end split by the preceding shift, so that there null be no interruption in the heating, and hence, each shift of the daily detail prepares wood for the shift that is to follow. Below we give the appmidmate' schedule for the distribution of the daily jet ail for wok in the kitchen. For ?st prepare in one shift 'borseh with meat and stewed potatoes ?for 500 men. The average norms for dressing of?vegetables for 1 man for 1 hour: iJeeling of potatoes 7.. lg Dressing of cabbage 80 kg gear?urun-mumr My 2 mm?rm? Wat's Dressing of beets or carrots .. 8 kg .ler?xn": Dressing of onions 7 kg nun-arm. . 1 Cutting up of potatoes ., .21 .kg . Cutting up of cabbage n_ ?5 hOkg .auw-v-u .- We now cons Lder thellabor requirement for the peeling of potatoes and innit a 13A FORM EEOR (con?uence. SIIEETI Declasified in - Sanitized Copy Approved for Release 2012/11/20 I Declassified in Part - Sanitized Copy Approved for Release 012/11/20 CIA-RDP81-01043R001400020014-5 i 1'8 ?5 The follm?ng veg?t?ame?s are prescribed in apportipmnent; for 1 man gi?or 500 men For preparation of borsch Cabbage 100? 50 kg Potatoes 150 8 .- 75 k8 Beets 100 . 50 kg Carrots 15 705 kg Onions 10 5 kg in stewed potatoes Potatoes 350 175 kg Onions . 1.0 5 kg Carrots . . .. 15 .. . 75 kg a The total that must be cleaned is 250 kg of potatoes, 50kg of cabbage, 50 kg of beets, 15 kg of carrots and 10 kg oi? onions. We find the requirement for labor in hand cleaning (or peeling) by the use of the following norms Potatoes 250 kg 7 35.? hr Cabbage 50 kg 0.6 hr Beets 50 kg 603 hr Carrots 15 kg 8 3 L9 hr Onions 10 kg 7 Li; hr for 13h:0 aiming (lagging, etc) 30211 the vegetables we need to spend 16 hours if they are cleaned by one menu It is recommended that one start to clean the vegetables not earlier them in the pots, in order to reduce the 3.053 of vitamins t?a?nc?i? other~ food In accordance with this 9 the senior cook of the shift estimates. how my soldiers he needs from the daily detail for preparing all the vegetables, this being a more labor consuming work: in a order to insure the ?612:1er placing of the vegetables in the boiler. This is ,4 determined by dividing the time necessary for the cleaning of the vegetames by that is 11 men. 33A FORM FOR EN TELLIGENCE TRANSLATION 8 FEB. 56 (CONTINUATION Declassified in Part - Sanitized Copy Approved for Resleae 201211/20. Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-01043R001400020014-5 musicanu xmuesmnom . . NUMBER The calculation of the labor required {for peeling of potatoes w1th machine peeling "a wg 1n es timting the labor required for peeling of potatoes with machine peeling we take the following as our basis: the waste with machine peeling amounts to 15%, the productivity of the mechanical potato peeler is 120 kg per hour by hand it is 60 kg per hour. The rate for the final cleaning operation (removal of the eyes) is 18 kg per hour per. man. After peeling in the machine we have in waste 250 0015? - 37.5 kg, consequently, for the final cleaning operation we have 250 - 37.5 equals 2125 kg" of potatoes. . I One man can remove the eyes in 12 hours (21.2.5: 18 12 hours). In order to do the final cleaning oi? 212? 5 kg of potatoes in 1; hours, we need 3 men men) The mechanical potato peele'r will ?ake 2 hours (250 kg 120' kg per hour 8 2 hours): Peeling by hand will take hours (250 kg 60 kg per hein- a 1; hours). The cutting up of the potatoes and the vegetables is done by the cookso The minted of cutting will depend on the use to he made of the vegetables in the giqen 633.511., A daily detail of soldiers is also assigned for the washing of the vessels9 the gathering up? of the scraps from the table after the serving of the food, if there are no hired civilian personnel for dismashing and cleaning. The cook- (chief cook) must instruct the soldiers of the daily detail hoe to, was i: the dishes and cooking utensils correctly and how to keep from breaking (01 damaging) them duzc1 ._ng the washing? For the cleaning and "washing of ?the polka (boilers) after the issuing of officer assigns one or two soldiers from the daily detail. VI. REQUIREMENTS FOR THE AND EQUIPMENT OF THE MILITARY KITCHEN AND Zhe kitchen and mess hall should be kept irrepmachably clean at all times? The ceiling and walls should be plastered and Whitewashedp? Brick wall-s should usually be painted with oil paint to a height of 1.9m. When the walls and 5?39 1 NW 331% FORM FOR TRANSLATEON 8 FEB. ?36 (CONTINUATION SHEET) Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 . ?xreguc?i?cs rnAusmnor-I . . . a ceilings become soiled, they should he whiteoaeheg orf painted. should, . y. un haunts? . . a .. be made of concrete or ?egatones, vith drains for. the water. The illunination in the kitchen endfdining room should make pos'sJ'i?ble normal "701}: in all parts of them. A strong illmnination should be provided in the room who he the cooking is done and in the dining room. The regimental kitchenwanees-hall should have the following sep?graite rooms {or Quarters): the cooking room with a distributing place or room; mm for the dressing of the raw meat and the raw fish; for the preparation of the cooked meat, Icooked fish and for the preparation greats, beans, macaroni, etc. 7 for cleaning (peeling) the potatoes angl vegetables; a wash room for the washing of the kitchen and dining mom utensils and a 2:001! for the Roping of the tableware and dishes; w- a pantry for the keeping of the food products, with a refrigerator; storage place for bread with the bread cutter; . a rest room for the cooks; ?m a dining room with a cloak room. In the battalion kitchen certain rooms may be combined. For example, the rating of the raw meat and fish may be done in one room, but on different tables; washroom may be combined with the room for the keeping of the dining room vesselso If necessary, the preparation of the cooked meat, the Coolcediish, the grants and macaroni can be done in the cooking room, along the wall of which the :e are set up some separate tebleks? for? the ?cutting ofthemeat, fishretcu The cooking room is equipped with pots (Boilers) for the boiling of Ioods, then: capac ity being 1.2? liters per men for the preparation of the first dishes and 066 liters per nan for the second dishes. In the absence of boilers, we employ additional pits for the hoiling of water for tea, boiling water at the vie-tn of 0,6 liters yer man and for the Linnc'zhing of the-vessels at the rate of 0.6 lit re per man. In the cooking room we have a range. For-the regimental icitchem we (employ range No.62l having dimensions of 21470 1236 cm; for the battalion kitchen No. 19, with dimensions of 17110 790 cm. Along the well there? 531% FORM FOR TRANSLATSON SHEET) .. I Declasified In Part - Sanitized Copy Approved for Release 212/11/20 CIA-RDP81-O1043R001400020014-5 Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 A Twas?; gage?E324.?zn "In? a. - 5? -..-PAGE NUMBER STAT should be gone tehl?e's. Over the pote there should be arranged some Openings or ducts for the removal of the steam that is formed. The cooking room 'Sho?uld have a system of in?ow-outflow ventilation or failing this at least a meme for escape of the kitchen stem. The exit to the street should have m?hir lock. Adjoining the cooking room there is generally a space (room)? from which the, flood m. distributed. In the distribution space there should be some ?separate windows for the issuing of the f'ii?st and Begond. disheso The distni?htion window should have a width of not less than-?5 eo that it will not behe??e?ssary to fem lines, and so arranged that two cocks can hand out smmtaneouely the ?rst? and second dishes separately. Near' the distribution window's thetd?hould be I some tableso :;an The room for the dressing of the raw meat is provided with tables, the covers of which are ove plaid with galvanized sheet iron, with ?the'semns welded, or the covers of the table may} consist of marble plates. For the thawing of the frozen meat there should be set up a?crosspie-ce, with hooks, for the suspension of the meat. The hooks should be plated with tin. For the cutting of the meat .h.r.l there should he a block about 0 7 0.8 high, with a diameter of not less a than 0. m;1 of home hard wood (oak, birch, ash, maple) and a meat ax?e with a 0382., in: axe should he hung on the. wall. For the cutting up of the meat, fish, and other food products, we use chopping boards made of hardfwood and marked, for example, (raw meat), '6 ~(cooked neat), etc; The chopping boards should be kept hanging on the walls. For the washing of the meat and the soaking of the - .3 sited meat products (corned beef), we should provide some concrete or sheet ?won vats, lined on the inside with plates. For the preparation of ground meat AL ud-lem?h?l?? wmzer-nquc-n in: 1: we 5.101110. have a mechanical meat grinder; -5 I The room for the dressing of the fish is provided with tables, the covers of which are overlaid with galvanized sheet iron or a marble plate and with vats for the washing and the soaking the salted fish. in the room for the pfeparation of the boiled meat, boiled fish, the separation of the gsoats, legumes, and macaroni, there should also" Ibe tables j-mt as for the dressing of the zen?: meet, separate chopping boards for the cooked meat, cooked fish and greats; having on them the clear inscription (Q 134, F). M, mi 323A 935 SEMNATIQN FORM FOR TRANSLATEON I 8 FEB 56 .. wommun'non SHEEH Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1043R001400020014-5 Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1043R0014002500014- I lelfsuueamca Tannomnon . .j ., PAGE I - 22 Tigers; there should be'sozne':'dining room scales. . The room for the peeling of potatoes and dress1ng of Vegetables should be equipped with bins with compartments for the. keeping of potatoes and vegetables, a vegetable washer or vats (or tube) for the washing of the potatoeshhd' - vegetables and separate places for the. cleaned potatoes, mechanical. ?or hand potato peeler, vegetable cutter, tables for the cleaning, sorting and cutting up of the vegetables with the chopping boards, The tables in this room? should not be covered with galvanized sheet The covers of the table should be made of arti?cial marble or of wood, capable of being renoved. The vatssh?ould be of Concrete, sheet iron or 'be enameled, but not of galvanized iron. An obligatory requirement is the bringing of the heater directly from the water pipe into the vegetable washer ?and potato peeler. In. the absence 01? a water pipe in the kitchen, there should?always be a supply of water. The ?oors should be made of flagstones or?concrete and have a drain. . The room for the washing of the vessels should be equipped :with separate sinks for the washing of the kitchen and dining room vessels. The .?sinks (vats) should be of enamel or wood, lined with galvanized iron, with welded seemso The sink (vet) for the washing of the kitchen vessels should have two compartnents each at least 1 meter long and 008 meters wide, For the dining room vessels there should be three sections each having a length of 0975 and a width of 006 m, with a tap for hot and cold water and with drains? Inside the sink there should be some wooden gratings for protection of the chinaware against breakingo In addition to the sinks (or vats), the washroom should have some tables for gathering up and washing of the vessels, knives and forks, and some shelves for the keeping of the kitchen Vessels: in ?the {iashrodm "or closet)? it there should . . boiler (for hot water); . In the washroom there should be some. metallic buckets or other containers with tight fitting lids for the gathering of the waste and scrapso The washroom should adjoin on one side the dining room and on the other side thekitchen and have a eludes for receiving the soiled vessels, plates and other'disheso The @om for the keeping of the dining room dishes (and other vessels) should have a washroom alongside ito On one side itshould adjoin the dining room and ?75? 13A FORM FOR. TRANSLATION 8 FEB. 56 (communnon SHEET) Declassifie in Part - Sanitized Copy Approved for Release 2012/11/20 .a Declassified in Part- Sanitized Copy Approved for Release 2012/11/20 CIA RDP81- O1Q43R001400020014distributing window for the issue oi? clean tableware, and on the other 1952mm should be equipped one for passing the dishes to theu pith sets of shelves for the keeping of the tahleum'e and, if it is possible with a special dryer for drying the tableware. The storeroom should be carefully locked. . . The pantry for the keeping of. the food products should be provided with sets of shelves and cupboardso The feet of the sets of shelves and the cupboards should ?be covered with a sheet iron "cap" for protection of the products against rodentso In it there should be a refrigerator for the keeping of the portions of meat, fish, and the (mashed) foods. The floor in the pantry should be made of cement or ?agstones. The ?agstones should be Surrounded with iron to a height of 10 cm for protection against rodentso The pantry should have a good look and the windows should have a metallic net or gratingo . The bread storage spacelwith the bread cutter) should adjoin the dining room and have a distributing window, for the handing out of bread, having a width of not less than 105 m. It should be equipped with sets of shelves for the keeping of bread and a table for cutting it. The feet of the shelves should he covered with sheet iron "caps? for protectionxagainst rodents. On each set of shelves there should he not more than two rows of bread. In?order to protect the bead from dust, the shelves should be covered with a clean white fabric. On he table we cut the bread by mechanical means-or by hand. Here we. also have boards for cutting the bread into portions and some dining room scales. For the i esuing of the portions 01? bread there should be bread trays or plywood boards bordered with lathe. The storehouse should be heated and kept lockedo The rest room for the cooks and the service personnel of the mess-hall and kitchen is equipped with individual cabinets with locks for the keeping of the outer clothing. Here; there should also be one or two cupboards with locks in which the manager of the mess-hall can keep the special clothing, soap, soda, towelsg clean rags and other objects needed in s'hous?hold and a sash basin with soap? With the kitchen it is well to have a shower bath with warm water. The messehalrls should have dining tables accomodating ?110 men each, with ?331 wes. 313A DESSEMNATION, FOR TRANSLATDN 8 (CONTINUATION. Declassified in Part- Sanitized Copy Approved for Release 2012/11/20: RDP81- 01043R001400020014- 5 7 Declssified in Part - Sanitized Copy Approevd for Release2021/1 1/20 . _a ?Dang." - . .. . =itzi .3 5 I I . muwosmcs TRANSLATION . .1 NUMBER STAT . - ll benches. The tables should be covered with oil cloth. on the tables shoes should be some circular wooden bases for containers 11th) food and the. tea kettles t- with tea. In the absence of oil cloth, [the tables should be washed Each: day with hot water. The walls of the dining room Should t? adorned with (po'f'?f??i?ts and pictures. Before the entrance men the mess-hall there should be a vestibule with a wash basin and .1 cloak room equipped with hangers. The approxim its list of the kitchen and mess-hall utensils, equipment and kitchen inventory is given in Appendix No. VII. METHOD OF RECENING THE PK) DUCTS THE FOOD The products for the kitchen are received from the food warehouse of the unit, as a rule, separately, for breakfast, lunch and supper. The products requiring a long processing, for example, salted and frozen ?sh, frozen meat, "corned beef, dry vegetables, French kidney beans, etc; are issued to the kitchen beforehand, taking into account the time necessary for processing them. In the summertime fresh meat'and fresh fish must not be received more than 2 hours before the beginning. of? the work of dressing them. The waybills for products are received by the manager of the soldiers' mess-hall in the office of thesupply section, so that one can take over the products at the marehbuse in the daytime, if possible, and .so that the m?anager can personally check the presence of the products listed to see if all are there as prescribed in the apportionment. Itris forbidden to list in one Haj/hill the food products to be used for breakfast, lunch, and supper. At the food warehouse the food products are received by the cook-instructor or by the senior cook and it is 0bI1g?ato?ry that it be done in the presence of the kitchen du" 37 officer. All the products must be received by weight. In receiving th- products one should check' their qualitv end in case? of doubt as; to the quality, they should not be accepted. Instead, one should report inunediately [to the Chief 05" Class; I supplies, food and forage, of the unit. For receiving the products, the senior ?cook of the shift, when he enters upon his period duty, prepares the" packing (drums or barrels for oil, sacks fee the greats, flour, etc). The packing should be clean. _-For bringing the pmducts from the warehouse to the Int/chem, the kitchen duty officer details the 13A DISSEWNATIQN FORM FOR INTELLIGENCE TRANSLATION (comma/mom ?Sharp L4H..- Declassified in Pa - Sanitized Copy Approved for Release 2012/11/20: srxsuxcuamn?w 1!th . I gnsanumcan 7:1 .2 If the food warehouse of the unit is at a considerable distance from the kitchen, the chief oi" Class I supplies, food and forage, details the ne'eessauzyr vehicles for the transport. When the; warehouse is located near the kitchen, the food products are transported by hand or. hy wheelbarrow. In order to avoid losses or; thefts of food products during the? transport, the packing should be dimly covered or tied. The drums for the liquids should have lids; the boxes of macaroni, sugar, etc should be cowf?e?r?e'd, and sacks with greats and flour should be tied with cords, etc. During the time of the transport, the wok instructor or the senior cook of the shift accompanies the products to the place of unloading and personally receives than in. the pantry of the kitchen" A . Fresh moat should be transported in specially equipped meat containers or in boxes nod with galvanized sheet iron, with a cover. It is "categorically orbidden to an sport meat without boxes, together with other products, in an open motor vehicle or cart. If the food warehouse is close to the kitchen, the meat is transported in wheelbarrow especially equip?'e'd" for'this purpose, lined with galvanized sheet irom - . '1 In receiving the products from the food warehouse, the cooltinstfuctor (or senior cook) signs for them. One copy of the nay?oill (recs-lot) is left in the warehouse and the second is given to the kitchen and in accordance with it the eroducts received are listed in. the "Control sheet". The food products for the kitchen?;? until'they'are delitered to the cooks .. are kept in a seciuely closed pantry, the key of which is kept by the or the senior cool: of the shift; 'that is, by the person who received the food products and signe??d for them at the time of reception. Potatoes and vegetables are placed directly in the room where they are prepared. The frozen meat is that: ed out in the meat dressing space, suspended on hooks, and the other products kept on shelves or sets of shelves. a The issuing of products from the pantry to the kitchen must he done in the 132?esence of the duty officer of the kitchen. The bread and the sugar are received in the food warehouse of the unit by 3 FEB. :76 ?11 .9. ACQ FORM 33A FQRM FOR TRANSLATION Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 . - . Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP1-01043R001400020014-5 'rmasu?nor; . -. PAGE 82'6be" the bread cutter; in the presence of the kitchen duty officer and the manager of the soldiers? mess-hall and is kept in the bread storage place near the mess?hall. The manager of the soldiers' mess?ball receives each day, in 'the office of the supply section of the unit, the control sheet listing" the products and the prepared food in the kitchen and turns it over to the cook?instructor, who keeps it him. The office of the supply section gives in it the infomation concern- ing the number of persons, on the basis of subunits, messing from the general boiler: in the kitchen. The notations on the control sheet showing the products received in the kitchen (including bread and sugar) and what is placed in the boilers are made by the cook instructor (or senior cook) in the presence of the kitchen duty officerc THE BASIC RULES FOR INITIAL CULINARY PROCESSING (DRESSING ETC) OF THE Ff?f?D PRODUCTS The Gecko-instructor should know thoroughly the rules for the culinary processing of?the products; he should 1(de the harms for the. waste and every way possible during processing. (The provisional norms for the waste in the processing of food products and the yields of prepared food are given in the Circular of the Chief Quartemaster of the Armed Forces No. 2 19147 and reproduced in appendix No. DRESSING 0F POTATOES AND VEGETABLES Bei?m we issue potatoes and vegetables from the warehouse to the kitchen, we should sort them and remove the spoiled potatoes or vegetables as well as the - nan?z may.? trash and pieces of dirto It is forbidden to issue to ?the kitchen potatoes and other vegetables which here not been sorted and the spoiled ones removed; because in this way we increase the waste and reduce the actual amount of food issuedo . The waste from potatoes should not exceed, from the fall up to 1 April, 25%; in April not over 30%; in May and June not over 35%; the waste from young potatoes should not erased 15%. In the case. of the rest of the vegetables, the waste should not exceed 15%. If there come to the kitchen potatoes the waste from which, with correct cleaning, is more?than the normal,? one should report this fact to the chief of Class stupplies, food and forage, of the regiment, who will personally. A055 mm on DESSEMENATION FORM FOR ENTELUGENCE 8 FEB. 55 (CONTINUATION SHEET) . Declassified in Part - Sanitized Copy Approved for Releae 2012/11/20 Declassified in Part- SanItIzed Cppy Approved for?gelease 2012/11/20. CIA- RDP81- 0104 001400020014- 5 - - - TPAHSLAT-ZOH i" PAGE check to find out the ca?ses. of. the increased waste' and give orders for the drawing up of a paper for a report to the coirmh? 13.; We The best method for cleaning (peeling) potatoes _is cleaning with a mechanical pot nto peeler, because by this means we reduce the Waste and lessen the time of peeling;u The description and the construction of the hand potato peeler are given .- in the Circular of the Chief Quartermaster of the Armed Forces No. 6 The peeling of ?potatoes by hand is permissible only with special fluted 'kniveso As a remlt of the special construction of the fluted knife, the thickness of the part out of!) does not exceed 1 mm We are forbidden to peel potatoes with the oniinary kitchen knives. . Before the beginning of? the peeling of the potatoes we should wash them in the vegetable washer, in a vet or barrel. In washing potatoes and vegetables by hand} we should mix with specials,? changing the'water' 2 or ?3 times." ?The peeling of the potato by hand leads?:to {the spoiling ofthe pmductuand when we peel uni-reamed potatoes in the peeler,? it leads to a rapid wearing out' of the cutting surface and an increase in: the waste. fat each place of work for the cleaning of vegetables there should be a bucket or boxes with handles for gathering up? the waste" When the receptacles are full of waste we empty them It is recommended that we have a special table for the dressing of vegetables. 6 In order to reduce .the waste in the peeling of potatoes in a potato peeler, it is necessary to observe the following rules: wash the potatoes in water and sort them in accordance with size, before putting them into the potato peeler, not allowing the peeling of large potatoes together with the -. -- do not overload the potato peeler with?? too many potatoes. Onan average should put into the potato peels: from 6 to 8 kg of potatoes, depending upon the type): and dimensions of the we should not keep the potatoes in the machine too long. .The duration of the peeling of the potatoes in the mechanical potato peeler is '2 3 minutes and in the hand potato peeler 5 minutes; .. we should put water intb'the potato-peeler during all the process oi? its FORM FORM FOR TRANSLATIGN 8 FEB. 53 I Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 peeling (in peeling frozen potatoesthe removal of the eyes ?me the~potato done. With a special fluted- or potato knife. i . The peeled potatoes, not out rup,? should be placed mme'diately in a tub or ?crnr e1 :41 oh clean cold water. It is forbidden to keep peeled potatoes in the open of 1? without water, because when this is done they turn dark 1111101423135. The potatoes should not be kept in water for more than ?4 hours. If we heap the potatoes in water for a longer time they may becorne sour. Potatoes and other vegetables should he cut up just before they are placed in the boilers. Potatoes, beets, carrots endother root vegetables should be out into cubes, slices, circular or long stringulike pisses, depending? upon the :12? oh in which they are to be used. Cabbage, beets, carrots and other ?v?egetahles,? after being cleaned, should be kept in the open air without water, covered with a moist fabric. Sauerkraut is not subjected to any preparatory dressing, except the removal of undesirable parts. Outside the brine there takes place in the sauerkraut a rapid destr?uc'tidn of vitamin hence, it should be kept in brine until it is used in consuming it, we should press it to remove the brineu We wish the sauer? 1 kruut only in extreme cases, when it is sharply acid. 'In this case it should be washed quickly once in cold water and pressed.. Inasmuch as the brine of the sauerkraut contains vitamin we add good qualitv brine to shchi, and we also use it for the seasoning of salads and vinaigretteso DRESSING 0F FROZEN POTATOES AND OTHER VEGETABLES In order to obtain satisfactorv results in the dressing of frozen )zegetables, . we must nor) allow them to than before putting them in the pot. Hence, we should .. . in do a tram room only that quantity which is to be dressed at once. We must - was?, not bring into a room at the samer time~al1 the frozen vegetables. Frozen potatoes are dressedin two ways: First method: the potatoes are washed Quickly in wam water, so as to thaw .. ?hum-?1 ?mm am ?a - I the surface of the potato and. then we should sort them on the basis of? size? During the time of washing?e should remove the spoiled potatoes. y-s- rev?9? 1623 13A 50R ENTELUGENCE 53 . SHEET) 0: Declassified in Part- Sanitized Copy Approved for Release 2012/11/20 Declassified in Part- Sa?ized CopyApprovedtor Release 2012/11/20. CIA- RDP81 H.010 3R001400020014- 5 - PAGE numasa' ZSTATV . . 9 n' . a. The washed potato should be peeled in the potato peelert, after which we should remove the eyes of the potato. I . If we do not have a potato peeler, we peel the potato in the usual manner, namely, by means of fluted knives.. The peeled potato. should be washed again, placed whole in a pot of boiling usher and hailed until half-done. After this we take Ice than out, cut them up and put soup. The watef?in 'which the potatoes were boiled should be used for the preparation of soups. If the peeled potatoes cannot be used at once for the'preparatiorihf a dish, they should he put in a cold room (with temperature below zero),- k'e'?t'in a clean vessel t-Jithout water, and not allowed to thaw. Second method: the washed frozen potatoes, not peeled, are placed in boiling- 9;2: er and boiled until they are half-done under a closed lid. After the completion of the boiling, we pour off-the eate'ajtypeel the potato by-the-hand method, out~ up and place in boiling soupo We dress frozen cabbage, beets, carrots and other vegetables in the frozen stateo Afte? washing for a short time in warm water, we cut then: up and those at are not thawed we putl' in boiling?ouillon. We saute the frozen carrots, without thawing, by the usual method. We wash frozen onions in cold watez; and: clean them just before we use them. If we keep thawed onions, they acun'Jje a rotten odor. . DRESSING 0F DRIED mom/11313133 Before using dried vegetables, we sort them! remove the foreigf: admixtures and wash them in cold water. . In order to give to the dried vegetables their original quality of fresh vegetables, we should allow them 33831 in water. For this purpooe the washed vegetables should be? placed in a wooden or tin vessel- Covered with cold water so, that the ..sur.?c?ace of the water will he 10 79 15 cm above the layer of vegetables and allow them to soak for 5 .. 6 hours. If ?after a certain time the vegetables absorb mater and their wheels. {1511 covered by water5 We Should add water until unumlnu-aau' curs-w.? n-?quv again: -. m. ~r ..- there is complete swelling.? Aft e1" the vegetables are allowed to swell as much as possible, we take them - out and. use them for the preparation o? the Soahedfbai?rohswa?d ohions 3357:3333 3333 3:333 FORM FOR 139533333335ch 5'33. 56 . 33-3.3: Declassifiedin Part- Sanitized Copy Approved for Release 2012/11/20: CIA- RDP81- 01043R001400020014- 5 Wampum? rsAwsumon nausea ST . JU shouldbe sauteedo The water in which the vegetables are soaked is used for the making of soups. It is best to employ the dried Vegetables in the first dish, "adding to them part of the fresh vegetables. DRESSING 0F MEAT Meat may be employed as a food only when there is a veterinary stamp on the carcasso Frozen meat should be thawed before it is cut up into pieces - in halves or quarters, suspended in a dry, clean and well-ventilated room with a temperatum of? not more than plus 15 degrees. -It is forbidden to .that.? meat quickly in a room where the temperature is high, because in the dressing of such meat 3 great deal of juices flow out and the meat will be tough and less savory. The thawing is done in themom for'the dressing of raw meat. The suspended carcasses should not touch the wall, floor, or each other.. Under the carcass we should place a dripping pan for protection against Soiling of the floor by the meat juices dripping from the carcasseso The thawing should continue for 12 to 214 hours, depending upon the tenperature of the meato The meat is considered to be thawed when a knife penetrates freely irto it. That-Jed meat spoils quickly when kept and should be consumed immediately?. Pieces of frozen meat weighing less than 1/1: ?kg should be thawed over dripping panso We are forbidden to thaw meat in water. Thai-zed meat, and likewise cooled and chilled meat?, should be washed in clean water with grass brushes and the?pl?aces where there are clots of blood, stamps, bruishes, soiled places should be carefully cleaned or cut out; After this we cut up and bone the meato If we have an entire carcass or a half of a carcass 3' :1 {cut we cut it up into front and ;:rear parts between the 11th and 12th ribsa From the front part of the carcass, we cut off the shoulders and neck, and from the rear part9 near the ?pelvis", we separate the middle part, first cutting off the filet; after this we bone the meato We remove the meat from the bone in layers without making super?uous cuts in the meat. One should bone the meat carefully in order not to leave any meat on the house The meat of the hind legs should he cut up into! 1: parts an the upper, outside, lateral, and inside; the meat FORM 13A FORM FOR INTELLIGENCE TRANSLAUON 8 FEB. 56 (CONTINUATION SHEET) Declassified in Part - Sanitized Copy Approved for Release 2012/1 1/20 CIA-RDP81-01043R001400020014-5 Declassified In Part- Sa?nitized Copy Ap?p??rov Release 2012/11/20: CIA- RDP81- I - I A human of the. "mid-partwa-chin the meat of the base part, :?pokromku?; and brisket. If the meat is intended "only bathe preparation of the first dishes, .it is not necessary to bone the meat; In this case the meat should be cut up into pieces weighing 1% -- 2 kg, together with the tones, and 'put in the pots in the same form for cooking. After the meat, with .the bones, has been cooked, it is taken out. The bones are boiled a second time. We cut up pork, mutton and veal into the following parts: hind legs, front legs, brisket, neck and shoulder. After the pieces of meat are boned, they should be washed again in clean Cold water. For boning and cutting up the meat, we employ a special knife for this purpose, a knife which should be marked (raw meat). . - Meat intended for the first dishes and for issue in portions should be out into pieces weighing 1.5 kg and, put in, the pctn. For goulash the meat should be cut in snall pieces weighing l3 -, 20 grams. For the preparation of goulash, we take the parts of the hind legs, the mid-parts I ?the thin edge), and for soups we take the front parts of the calcass (the shoulder, neck, and brisketh For ragout, we use all parts of mutton and cut them up into pieces weighing 30 to ho grams with the bone. If! is necessazw to conserve the dresaed meat, we may do so only in a refrigerate? 03' in a cooling space, on gratings, for not more than 2 hours, The bones which we remove in boning should be cut up or sawed up with a moat saw or broken up with an axe into small pieces having a length of 10?15 cm, so that it sill be easier to boil the fat from them, and they should be placed in a not, after being washed, for the preparation of bouillon. We may boil them separately from the meat or with the meat. The amount of bone in ?mejatiiof; ?tness of heef cattle. e?dunts on- I i . . an average to 257%; with a. lore degree of fatness, it?amounts to In the earsassee of sheep of average fatness, the bone constitutes on an average of 27% and in the eareasscs of hogs (cut up meet) it is 15%, HEPARATION 0F CHOPPED (Ground) FEAT The meat Moved from the bone and the large tendons should he cut up into oblong pieces weighing ho to 80 grams and run through a, meat chopper. A559 mam 33A DISSEMINATKON FORM FQR TRANSLATEQN 8 FEB. 56 (CONTWUATIOH SHEET) Declassified in Part- Sanitized CopyApproved for Release 2012/11/20: CIA- RDP81 -01043R001400020-014 5 I Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1043R001400020014Magnets?1c: Tnausmnaw . .the ground .up meat, we wadd? white break soaked in cold water, ?eelt, pepper, and mix in a shallow wi?de vessel, ?and again paes' through the mea? chopper and mix jie'?' . 1 . . . $19110 :2 . . .. r. 1 The white break should not be eour nor should it have any burnt crust or be stale. When we page the ground meat through the meat. chopper, the ?enperature of the ground meet is raised by plus 3, plus 5 degrees; hence, 65.1. we?er for the soaking of the bread should be taken?direptly from? the tap. Before begimying the work, we check theol??anlineSs and the ??ii?g?i?ng? condition of the meet. chopper by disassembling it ?and trying it beforehand. we should pay spa a: el atten'oion to the correct setting of the parts. The meat chopper, when mi. in use, should be kept disassembled, clean, covered, and before"?i?b is used it ehould be welded with hot wa?er? After tee finish using the meat chopper, we should it, scald the parts with hot water and wipe them dew Before he prepares a dish with chopped meat, the cook should wash his hands are? .5. with soap. Ground meet does not keep well, spoils quickly, and, 'hen?e, 52?5"- should be p.11: used quickly, munin one hour, and the sen-prepared products -- the cakes made-m? shenld be cooked and served mediately. if in the mesoehall those on messing status are served in separate groups, the gm: 1nd mea?o should be prepared for each group separately, and before it is used" Size meet cutter should he scolded each time with hot water. The cookninstructoz? should detemine beforehand the nmhber of ?eehsage (chopped zoo-at.) cakes that he can fry at. one time on the range; so that he will not prepare an excese of ground meat. I DRESSI: m: CORNED REEF Corned beef is recommended for: the preparation oi" the. firs??di'shes. Before" uni 13.1. for preparing a dish, it should be washed in cold miner. For hhie purpose we wash 25.5. and out}; it up into pieces weighing vat asd cold. water on it in an amount equal ?ho 'hwice its weight (for 1 kg of canned we take 2 liters of water). Corned beef with weak brine should be Soaked for - 5 house. changing the water every. houra Corned Beef "than is strongly pickled, a salt content of over :10% should be soaked 10 to 12 hour-so The water 51"? mm 2113?? FORM EQR: INTELLIGENCE TRANSLATION -. 3125535 commumon swam Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1043R001400020014-5 Declassified in Part- Sanitized Copy Approved for Reigegese 2012/11/20: CIA-RDP81- -5 . .- FIXES NUIMBER 3STAT should be changed ovei?y two hours. In the sunmertime, the water ?hould be changed I 3. every 1:01:35; - -l After the corned be?ef 5.8 soaked, ite weight; increases on an eyar'age by 7 to 10% and by boilizg, the salt content in it is reduced by one?halfy In the preparation of t?e first. diehoe witi: corned beef,- wharf fdo not use so: re than 5'0 to 60 grams to tile portion; the corned beef may not hensoaked, but when. we boil soup it is not neceissary to add. salt, becaiise. the bouillon, after the Mailing oi the corned beef, will?; be suf?ciezitly saltyo . TIE DRESSING OF BOWL (CMGKENS, GEESE AND DUCKS) f} When fouls come into the r?llitary units they are already plucked, 1n the 330283: 8138138.. We then: the fro28n few]. in the meat dressing room, on tables. After teaming the fox-718?" we silage theme For 8, better and more unifom singing of the oi? the Bo: '18, we should first? 'flouro: After this we ahead remove the enti?eile, wash the fowl ,and' season them "in pockets?: we should tints}: the knife :I?J'nbgf the openings of}, the inner parts ahd bend the wings to the 1 71:2 :83 sing Iaseesing) of tile byopmducte (offale)? - The $808 en ii?pmducts ghould be thawed out in the meat, dressing room, sue? :ch 0?32? dripping pans. we -Zr.8 I?fi?nen the heads come in with the skin on, th?fhhd?i?d ?he singed or :Lizi?p? matter for 10 12 minutes, .383- 8188:: the fuzz admin: care? I S~10Vi?d 0:513 the tongues out out, then we should open the 8783119 gemoee the .3, mo meek the bones of the skull into pieceso Size. ?23,433 @388 used for the pveparation of the ,?rst dishes.a,. tmihe should be eoaked acid water $883 1- to hours for ?8130:7821 of 11:7: Lima and their cover removed ?2623 the.? They are employed f6? the second diehee? ?Zhet mlgueg the lights, and ?le?meat and the udders should be" Washed :8 water .-.: tea? the heart and udder should be. out before they ate washeda TI 08:: 81:88:} in the fi re?t 82:6. 88888:; (1282188. ?me :e out out the bile duct, wash the layer and take off the 133m. 33.; 1338?? 1:313 iehiefly for the dieheea Owing to the fact that it '?ontains . w. . mzantity of vitamin A and the liver 18 a very valuable food {an Hilt- twat. I DISSEHINATIQN FORM FCR INTELLIGENCE IRANSLAIION '3 55 (CONTINURIION SHEET) Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-01043R001400020014-5 I myv- nr?r?u uxa'?lrwalvnm w) w: 3mm Declassified in Part- Sanitized Copy Approved for Release 2012/11/20: CIA- RDP81- 01043R001400020014PAGE NUMBER 31? Producto . - . - it . The kidneys of" cattleo We move from the kidney the fat, together with the covering, ng, out it in half and. soak it in water for 2 to- 1; hours, foi- removal of the peculiar odor, changing the water: every houro . Sheep, hog and calf lddneyeare not soaked but merely washedo: They are used ?an I ?01? the first- and second disheso . The should be ?removed from the .fe?at just as the man's; the 11me should then be cut- off and the feet we?hed; .1338 use them for the pz?epai?etion of .?jel 3r for the ?rst dieho .. go. 3 The tails Should be washed in cold Water and cut up. The tai?l?z? aha used for {me prepara?hion of l?hhe dieheeo . Trim should be washed in watera melded, cleaned and. soaked :?in cold mtg? for 9; heure, ehanging the water eyegy 2 hours _I?o is used ?6313 ?the second (31 7313's}; . - messnmor?msu A F?ozeu ?13119 excepting sturgeon and sheete?sh, should be themed 1h (Eileen cold Katee 3390332 So 15 hours, depending upon the temperatm'e of the nah, 'Zhe thawing 55haemls? whioh, after each uses should be carefully washed with valid: hetero ?le amount of water should be 2 liters to 1 liter of fish 3? the detominetion of the guilty, each fish ?there should be c'azefully examined by the senior 9001:, because it is difficult to determine ??he quality in the frozen mnditiono The thawed fish should be sent irm'nedia?oely for cutting upo It 213 forbidden ?to keep thawed fisho Af?be. the thawing we should remove the fine and ~the entrails, cut off the head? $51119 and fine and out up the into portioneo We should mow the entrails ceremm in order 21m: to dame the gall bladder. If it is (imaged, ?ne place should be ep?n?ed Mediatew with a. thick layer of 58.13: and. washed in cold miner, owl/amigo the fiah will acquire a bitter taste. ?Tae wastes from the fish mount - '30 3:2 to 130%. .- 309! 13A DESSEMENATION FORM FOR INTELLIGENCE TRANSLATION '1 8 17353.56 (CONTINUATION Declassified in Part- Sanitized Copy Approved for Release 2012/11/20: 5 ?Ki-13* - . :n'xg? . A .3 .5 nmusmnou meal/amnion 35 l. .J- . le 413.1% .1. . fat, heads, skin, bones, ?ns, tum,m Tee mates ffom the fish should ?2 be utilized on the some day they are 0W. After the bee d8, bonee, fine, tails, skin and fine are carefully use than for the but from the heads so must remove the gills did the eyes. The heads of carp, hm and Ceapsen roach, since they give a. bitter taste to the should not be ,used as food. Neither do we use the ?heads of cod for food. . 24.55. ?mn? 4 -. The hard and soft roe of fish and the fat are conmmeddn the first 6.151328 93d also in fish sauce, stuffing, plea, in potato puree and baked pudding. We are forbidden to conserve the wastesof flehabecause they spoil easily. and large sheet fish should be thawed in wter mm, at a. tempezattzee of plus .10 to plus 15 degrees, ode":- a. period of, approximately 10:12 11012533. Each sturgeon, after 18 $3130.,an inspected by the ewe-instructor to its quality. Ia doing thirst he checks tosee whether or not there are bruises, causal by blows of the boat book. These places should be m, together with the parts 3 of dumged meat mutely adjacent to them. The dressing of stm?geon 1.3 (19135 in the followln? manner: we cut off the heed, the upper film, ens; bard parts, and. the tail and than out deep in layers, mrtting the backbone into tub halves. After this we mmove the dried spinal cord, scald and elem. In the cleaning, we move the clots of blood, the cartilage earl from the skin the small ?bones and scales. The ?sca?l?ing is done in water having emetuee of 85-9o? for period of 3?5 minutes. merehe meaning and 131083312551, the ?sh should he cut mm?yo'tlons or boiled in sections. brash fit?$3 does not: keep val-y 133115 ?nceLve sallould? not keep it in the latched foe more than 2 hours. Each fish, before it is dressed, he examined by - the {senior cook, after which the. fish should be washed muckly in cold dragged. ?i?he Meaning is done Just as in the case of?thasad frozen fish. .43? It is forbidden to employ 'salt ?sh (with the exception of herring) as food lie the azapooesaed form. - 3 I D: SEMINATIQN FORM FOR rm 8 FEB. :95 . sum i. ?4 Declassified in Part- Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-O104R001400020014-5 a?re?k??p i?b. . Copy Approved for Release 2012/11/20. CIA-RDP81 01043R001400020014 5 pus mes mausumm i: .. PAGE ?36 1 Before cooking 92211: ?sh, we must soak- it. .5 The content of saltin weekly salted fish ?as 640%, in the fish having an average amount of salt it is 10-11%, 5:11 strongly 43:31taci fishri't ta more than 111%. Fish intended for the first dishes, after soaking, not have more than 5% salt, and for frying they should not; have isore than hence, the ?bzhse of seeking 1. -. 1.153.]. depend on the amount of salt in the fish and on the purpose for which it is to be we? Dumng the time of soeJdng, the might of the fish increases by 10 to 15%. The mus-1: supervise in person the observance of 13153 miles for the masking of fish, especially in the summer time, bemuse a failure to obserVe .. I?nr, a .. 1111:3211 may cause the spoiling of the fish and. give rise to food diseases or illnesses. The seeking of fish should be done in naming eater or in frequently changed cold trainer. din running rater the soaking son he done quicker. We. met not soak fish in were. water. . Before the fish are soaked, the senior cook of the shirt mat mefuJJy ?nrgeet each one. If the quality of the fish is suspect?d'to he had, they should he hemmed for inspection by the surgeon ?of the min and by the wok-instructor. After this 1511:: fish should be placed in a sink- or in a. tub with cold water and ?lmed to rede?ne for 30 to 110 mimosa, for: swelling, ?in order to facilitate the 1132113111 of the scales. After this we take 01:17 the fish, sme?"them, remove the sneeze?7.3.59 ou?o off the heads, tails, and fins, than the, cut than into post-ions, and piece them in clean water for scedsing ?if are soak the fish by changing the water, the latter should be poured in at ?111: zete of 2 liters 1:0 1 kg of fish. The water: should he chengede?t intervals of? not less then 2 hours. The fish 173.3111 average sort and the salted. fish, izrieh?ed for "coiling, are usually soaked for Seeded. fish .3315an be because it does not keep well and $331113 easily. . . The Dressing of Seihgod forsnemoysl of the Specific?dor. in order no remove the specific odor, the 831mm for soaking should he pissed. for 5-6 hours in e. 11% solutien of vinegar, sine? ?nish it is dressed as espiedned shove . 1:32.; Fame 3:31. row 10R Winsome: 8 FEB. 5-5 Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-01043R001400020014-5 Deolassified In Part- Sanitized Copy Approved for Release 2012/11/20: CIA-RDP81- O1043ROO1400020014- 5 .. 'mmismnw f; '1 mos NUNBERSTATM- The Preparation of Chopped Fish For the pretax-shim of_ chopped fish, the. following kinds of? fish are best adapted: perch, cod, sheat fish, pike gand mot. In the dressing we remove the head, the entrails, the fins, tails, skin and bones. The. method or? preparing e125; med fish is the same as ?for the preparation :of chopped meat. 35? 1:th "n Piped fish spoi1s- easily; hence; in the preparation of it, 1111: (it serve in a. strict manneii all the sanitary?hygienic rules: .?I-la the was: time we are forbidden to prayers dishes hath chopped fish. ms Dressing of Iegumes, Greats and he?smi. on the legwnes (beans, peas and lentils) we shown. remove the trash 1231113531 yes, then trash and soak them in cold water. For 1 kg of legumes, we teire 2~3 liters of rates. The soaking should last fem 6-8 hours In the prepmstion, we pay special attention to whole unaligned peas, which oftentimes are infested with tests (pea. or grain pests) The damaged pea. has er will. is. Whenspeahanngetest on hie inside is soaked, it floats 011 top and can he reinved. we should not use for Newt.? . ?1313. seem or beans infested with .. managed legtmes are med over to the warehouse. for threshing for the emcee weaving the pestsThe greats should be cleaned 321511.31?th ease of Steamers. Rite? we remove L333 forage erh?xt'zres the greats, we rinse than in sevesel asters. (he should .. . 19133: 235mm to see if any grail, my pests are peasant. We do not. sash easelina greats 1102 the bucmfaeat and harley goats. Hillei: grants are washed in warm . i' a :?easnu .2. mar lame?a. at" mavx?mvtx'l I enter until the sash ester is entirely cleanGaoiyen tee-11.21113, chmizy (foxtail 1112:1151.) ,and peltsu should The: washed a. 14.11.11?: . . not. 3-.ess than 6 these in term -mter, inrtil the. removal of the "syeeii?ic odor .. . ?nu thxx? *1 the cessation of the coloring of the sash water. its? ?barley should be ?soaked; just as in the ease of leases, for 6-8 Rii 151,1; 13 i 1:5: (CONHNUATION SHEET) ,1 Declassified in Part - Sitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1043R001400020014-5 outages-?cs; 5 PAGE I A - 38 . Dressing Mani l?r?oducts Won: product?: macaroni, noodles, vermicelli, "ushki" and others, should be sorted, the foreign edmistlmes removed, the macaroni broken into areal pieces of 7~8 cm, inspected to see whether or not it has any are: nary pests, and them placed in the boilero . . 32X. METHOD- TEE Proms We distinguish two basic kinds of cooking -- boiling and frying. Cooking the product it and makes it suitable for use as food At the sexes time. it gives to the food an agreeable taste and nukes it safe to eat, because the high destroys the microorganisms. usually to be form in these pwaduots is the cooking by heat of products completely imamed in water or bouillon. As rule, boiling is done in boilers (pots) closed covers. The temperature of boiling in ordinary boilers amounts to 100 degrees; in boilers with hermetical closing, it amounts to more than 100 degrees. The boiling of as product hot completely immersed in water or in bouillon (not more than 1/3 the volume) is called in culinary practice shallow boiling. If the prodnct is shallow boiled with an addition of spices, seasoning, fat, and sauce, such culiamy processing is called stewing. Staring and shallmv?soilt' mg a -e done in a closed vessel. is the cooking of a product by heating: in hot grease in a. skillet or on griddle. In practice, we distingtish several kinds of frying: frying with a Shell quantity of fat (shallowoi?xying) when the fried product is periodically turned over'for the formation on the surface of e. red crust; cooking in grease the product completely oojvered end with? the air in? the oven at a temperature of ecotmd 250-300 degrees is calledro est-1:95. The final cooking of products fried in a small quantity of grease, including fez-3'15 and large pieces of meat, is generally done by meeting them in an oven. asuteej? {passerovsnie} is the cooking of 'oiesn out up pieces of carrots, parsley, celery, and onions ?lth grease" on a. stove lover a, slow fire. For improving the taste, aroma, and the external spmazence of the dish, these vegetables sh and be placed in the dish in the sauteed form. ?515%? 13A EESSEMMATEON FQRM FOR INTELLIGENCE 8 FEB. 56 (CONTINUATION SHEET) . Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1043R001400020014-5 Declassified in Part- SanItIzed Lquy pproved for Release LCIEEA Q4 3001400020014STAT ln sauteeing small shredded onions, hashes thep until they have a. slight color (5-8 minutes), separately from the other vegetables. The cleaned carrots, . - .. - 33333 i parsley, and celery should be shredded and sauteed with the onions until they are soft (10-15 minutes). After- this:..tfe ,add tomato sauce, thinned with bouillon (In order to prevent burning) and. sautee them for 5-10 minutes brue. longer. During this time :the fat takes on reddish?omage color and an aromtic odor as a. result of the dissolving in it of. the red and substances of the onions, carrots, parsley and tornsto; The sauteeing of vegetables is done in a' small vessel grill, skillet shallow saucepan). The layer of vegetables should not exceed 8 cm. In the sauteeirg of vegetables, we consume in fat 10-15% of the weight of the sauteed vegetables . -. .. - We also seutee the mixing flour,? with or without: the addition of grease 1w when we sautee the flour with grease latter is first heated in 'a deep vessel or in a. pen; then we sprinkle in the sifted mixing flour and while stirring heat matil it is of a. yellow color, efter which we thin 'it with hot bouillon until we have sthick cream muture, which we serve in smell portions. ?wt-u When we sautee flour without grease, we put it in a pan and heat it in the oven or on a range, while stirring, until it has a yellow color. Before putting it into the seasoning, we thin with warm bouillon, as stated above. X. PREPARATION AND 0F SPICES AND The employment of spices and condiments improve the taste of food an? for this reason the cook-instructor must strive to employ them correctly. . .ue I - 5.: gm.- s?mixtures, wash them in coll wete'l; them in the first dishes 5-10 minutes before they are done, otherwise? the aroma? the substances will evaporate. in the second dishes stewed. meat stewed cabbage, potatoes and other lines m- are put in the laurel leaves together with the ssutee??. vegetables, {.31 300120 minutes before the product is done. 503?" FORM :01! TRANSLATION 8 7313B. 5-5 . (CONTINUATIQR SHEET) Declassified in Part - Sanitizd Copy Approved for Release 212/11/20 CIA-RDP81-O1043R001400020014-5 R001400020014remain-Ion Mme; NUMBERSTAT-4'31Black "papper is the best condime?for the first and second dishes, and also for marinades and sauces. It is in the form .of pepper corns and in the 11f?' .223 r: . ground form. Cloves are also employed, Just as black pepper. Paprika. is enployed in the Torin of pods and in the ground form It has a a; . u: :vm. smrtiug and sharp taste. It is reconmzended that the red pods be employed in dishes in the ground form. . ?1 The pepper is placed in the first dish 10 minutes before the dish is done. Aime mmtting in the pepper, the food. should not be boiled any longer, othemise the ?312..sz antic substances will be evaporated mm the steam. 1.. .1 in the second stewed and sauce dishes (stewed cabbage, potatoes, meat, goulash; rage 1t etc} the pepper should be put in at the beginning of the shaving, so that_ . the food products will be more aromatic. -. Table salt is used. in food in the form of rock salt, lake salt, and salt obtained - by evaporation. When we we rock salt and Lake salt in an unpurified form, and of salt transported in bulk we must purify the salt before employing it. F05: this purpose the unpurified salt should be dissolved in clean water, alloee??. lus?l? A . is 'zexad or ?1 ltered through a clean fabric. The clean brine?which has been ally-red. ho stand or- has been filteredp is poured into a dripping pan and evaporated or. ?5st 03? a range. By this method we can obtain clean, fine, white salt from the 1.5.3.33 grained salt. .. Sal-i; obtained by evaporation, if it comes in packing, is generally clean sad we merely need to inspect it before using it. If, however, it comes in bulk, it mast be processed Just as lake salt. When meals are being served?sedt should always be?. on the tables in salt n. . 57-h 4 . 1? - . H's: 2" .. ?trze Mustard powder is used for the preparation of mustard, {which is placed on t1 tables in accordance with what is on?the menu. We are categorically forbidden to out mustard pomier in the food itself We are also forbidden to use mustard 1131* oi. standard. issue for non-food purposes, as for ample the washing of the} :itchen vessels33A ROR RRANSRARRQN . - 3 FEB. 5:6 .. . (CONTINUATION .M -1 . .2 Declassified in Part - Saitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1043R01400020014-5 'T?l??fmeucs TRANS-LATINThe Preparation ?of_ Mustards is done by Two Methods 1 First method. We put the dry mustard ponder in s. stew pan or a pot used with the range, pulverize it tmtildzhere are no lumps, than' soak it in lboiling water and mix with a small paddle until we obtain a: homogeneous bass In this so: dition, the mustard should be allewedv to stand fer 10-12 hours, with the pot carver-ed. but not After- this: we add to the mustard some vinegar, salt and . 11:11:: it well. The mustard should be closed in a container and allowed to stand (or. ripen) for 12-111 hours, after which it should be placed on the table. with 100 grams oi? dry mustard; we use 80-100 do of mter, 30 grams of We vinegar 2 Exams of Stilt. - .. I rail LI Second method: We put the dry 111115th in e. vessel, pour boiling water over it (for 100 of mustard 80 cc of boiling water), mix carefully until 1: have a unifom mess, then pour in boiling water egain so that the surface of the I hoiling aster is3 to 11 cm above the level of: the mustard We allow it to stand in this form for 12-111 hours; after this we hour of? the neter and season the mustard-s vinegar and salt and my: it well to the desired thickness. It is recannended that we add to the mustard 8 little sugar, some vegetable IL putting them in together with the vinegar. The prepared mstard is used in certain 7 ?in sauces and in the vinegar seasoning for yinalgrettes, ssleds, celery, etc. Vin ages comes in the form of ?sses?? of vinegar having a strength of 80% or in 3116: form: of table vinegar usually having a strength q. 11%. Before using the vinegar nee, the cook- instructor personally dilet'es it with water in the presence of the surgeon of the unit. To one part of essence of vinegar he adds l6 parts of strength of 11- . The vinegar should he kept an: closed glass bottle or other of eontainer. The vinegar is added for sharpness of taste and for the conservation of the color of heets in in the boiling of beets for vinaigrett es, and also in seasoning and in horseradish sauce If we have other flavoring substances or spices, is? recommended that we employ them also. The following vegetables also greatly improve the taste. Bulb onions are used in stewed meats and vegetable dishes, and in the -r 1..- 131% 535553 FQR INTELUGENCE: 8 FEB. 56 . .- .. (communion sneer; - Declassified in Part- Sanitized Copy Approved for Release 2012/11/20 - xmu-Ismnos . PAGE preparst?n of the first dishes, coldldishes, vdnsigrettes, salads, West and sauces; The bulb 0121th 'put in the firstr?dish?e's and the stewed'second dishes must: be sauteed; in vinaigrettes and salads, they are used raw, clean and-cut up in pieces: Carrots ere used just as onions, the only differeuce being that in vinaigrettes and salads they are used in the boiled form. Parsley is used in the same dishes in which we use bulb onions and carrots but the amount used is only one-half the quantity of the carrots. Pars :3 ip and celery have a more delicate aroma and sweeter taste than parsley. They are employed in stewed meats and vegetable dishes, in the preparation of the first dishes, merinedes and sauces (gravies), together with other vegetables (carrots uni one; and parsley), and also in vinaigrettes and salads, raw, dressed and umshei. .- .. . I All the tasty sarcastic vegetables (bulb ohions, carrots, parsley, celery and pamnips) are placed in dishes in the sauteed form, 5-10 minutes Before the food is done, because 'in the case of long boiling their aromatic substances (the ethereal oils) are evaporated. Horseradish is a very widely used seasoning. It is employed chiefly in the form of cold horseradish sauce for boiled beef, corned beef, fish, gslantine, etc. and it is added also to magni?es? aria salads made with sauerkraut. Horseradish is used also for hot meat sauces 1? The leaves of horseradish are put in with pickled cucumbers. THE IN FOOD 0F GARDEN AND WILD Creehstufi? improves the taste of foods, enriches then with vitemins and gives an agreeable 3; ?3 . 9 L-- Along with garden greenstufi? (parsley, fehnel, spring onions, celery, sud garden plants (beets, carrots?, radishes) the following are very A imoor t: the wild greenstuff (sorrel, oxelis acetosellaayoung nettles, cow her-ships, gout-weed end others), which possess the same valuable food and tasty substances as the garden greenstuf?f and are widely employed in the military units ACSI 50?? 13A DISSEMINATION FORM FOR INTELLIGENCE TRANSLATION 8 FEB. 50 . (CONTINUATION SHEET) Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1043R001400020014-5 Deolassified inP-art Sanitized Copy Approved for Release /11/20 CIA-RDP8 O43 01400020014_5 . ?f .35" 3 ?ag: gr . PAGE NUMBER 1&3 in the spring and the summer periods when the content ofwitamins and A in the . kw; 1.3033 is reduced, especially. with a partial 6r?- of the veg;ei.ebles by greats or dry vegetables. Gathering of jC'rarc'i.e11 and Wild Gree'nstuf-f In the gathering of garderi and W516. greenstuff, one must be guided by the following basic rules: 1) for the gathering of wild?greens we should make use of experienced persons who are acquainted with 1513211132": 2) one should not gather wilted yellow, dying plants; one should gather only those parts of plants which "have food value, for example; the leaves of young nethles, sorrel, lucerne, etc; 3) greenstuff gathered for transport. should he placed in baskets or cratest having a capacity of not more than 15, kg; it should belloosely packed, up to the level of the edges of the peeking; def 'sh?tild thatsthe Igrelegstuff is ventilated and that. it does 'not. undergo heating; - .. . we gathered greenstuff should be delivered at once to the kitchen, the yellow and dead parts removed and any unedible plants that might be should be removed and placed in the basket. The greenstuff should he to stay for not more than 8-12 hours in a. cool, dark place. Garden greenstuff (fennel, parsley, lettuce, spinach; etc) are raised on plots of the subsidiary farm; and also on small'plots close to the kitchen. Heat Processing (Cooking) of. the Greenstu?' The greenstuff, depending upon the kind, is employed for the preparation of the first and second dishes and the cold dishes. - In the culinary treatment of: greenstu??, in order 331:0 conserve the vitamins to she maximize extent, it is necessaryrto have a strlot emergence. of the following: r. 1) One should not wash and out up thefgreehstxiff 119%]. just before it is put in the pot; it should not he allowed to stand after it is cut up. Salads should he prepared just before they are served. 33A FORM FOR TRANSLATION 5 FLU. or) (CONTINUATION SHEET) Declassified in Part- Sanitized Copy Approved for Release 2012/11/20: CIA RDP81 O1043R001400020014 5 . . . . .. .. . - PAGE NHMBEIISTAT 1:11 nun. 72) The out up greenstuff must 'be placed in boiling bouillon or water. The boiling should be done in good tin ple?ed 6; cast iron boilers. The greenstuff should not be boiled for more than 1o-123_ mnutescooked. food is conserved for a long ?lms, the vitamin is destroyed; heme, cooked food should be served quickly and not kept over. The Implement, of Greenstuff in Food ?-me gum Garden and wild greenstuff?reemployed 'as a. source of vitamins for the a first em! second. dishes. Besides, gin-order to vary the dishes, we prepare soups viish theta . :wrnnu-u, Jew-unn- r? I"or providing vitamins in soupskwe employ only?me leaves of the following pinata: sorrel, oxal'ls acetosells, young nettles, clover, lucerne~ and. also fennel, etc. The leaves should be carefully picked, '?@shw in cold water, then {111?} up in small pi aces and placed"1n' the boiling soup'for 103.15 minutes before the 12.51:. tuner-4: rue: .: ware?u.- 11.: end of the boiling. For one sportion? of. should take 15-20 grams of wild u; -: greenstuzfz?f end of gerclen greens (fennel, parsley) up to 5?10 "grams; morder to vitamize the gruel, the?greenstuff, after being thoroughly r: .N gunmen.? 1; and out up, is placed. in the gruel at the time it begins to ?hicken, care? ful mixed and ellowe?t to boil until clone. For one. portion of gruel, we use 1.0?3.5 grams of greenshui?f. For the preparation of shchi, for from the leaves of anion plen?. is, see page 62. The Preparation of Vitamin Infusions in she spring~smner period, men the vitamin content in vegetables is reziaoecl, we prepare vitamin infusions. .. .. Vitamin infusions are? p'repe'r'eaf from the leaves of birch linden ,reeos Erase; the needles of coniferous trees; and. others conteining vitamin Preparation of Infusions ?from Leaves i the preparation of infusions, we. use fresh green leaves. The leaves 1 (.13 ,?3?sherezl with .the breaches of stem After. this we seperate the leaves from she branches and sash them in cold water suitable for drinking purposes. If we n, n?u. . hun?v-?jg?? 1 3. I is 22 23A FORM ELF. 5E (CONTINUATION r, Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 Declassified in Part- {Sanitized _Copy Approv INIEu'Esm'ts Twissimms - .. employ chlorinated voter, the latter should first be boiled for removal: of the chlorine. . it . The washed. leaves should be. out up imedmtely into small pieces (with s. lmife, axe, cleaver, etc) We should pour. over the out up leaves at once some hot coiling water (95-98 degrees), at the rate of liters of water to 1 kg of leaves. The water should first he soldif'led with vinegar or some other food acid (for 1 liter of mter, we tske 3, grams-0153 cc of acid). After pouring hot water over the leaves ,5 we for 131161212?; ins. wooden vessel ems: gl za?vnn r: ?Viral-9? filled. to the top and closed. The infusion obtained should be filtered through gauze with wedding or through some other type of compect fabric. ..For flavoring the infusion, we employ te?ole vinegar, cucm?oer or cahbage brine, saccharine or fruit extract. The infusions of- linden leaves do not have. ?asr astringent after-taste and they are tame transparent, light, and agreeable .to the tests. I A half-glass (100 grams) of infusion prepared 19 this manner 91':me nu- ?g?v?.?nrx mun-new. from 20-190 milligrams or more of vitamin c. As a. prophylactic dose it will Linn-a. rem. em fies . to employ one glass of this infusion. The infusion should be kept in a cold place in corked bottles ar- Lvut not for more than 21; hours. Preparation ?of Coniferous Infusions ,nfuslons coniferous needles are prepared chiefly in the wintertime. lo the smear, when the coniferous needles sire poorer in vitamin than in the wintertime, we must employ leaves of the birch, linden or reeds for the 33339331116101: muSions- .w u. a: . .. For infusions we 9,811 use needles rah anyik?nd (pine, firs or cedar) For the infusions we should not employ the dried up or yellow needlest 12.1 the wintertime, we gather the large well developed branches and keep them in a cold place, in piles of any- size, under the snow or under sheds for two .1 l? ?u . or three months, A . . . h-?u?w pg: 17(3me 33A :31 FORM 5G3 TRANSLATKON ,1 8 FEB. :26 . OWKUATION REED v" Declassified in Part - Sanitized Copy Approved for Releae 2012/11/20 . PAGE mum BER 1&6 m- At the end of the Winter. period (February-March), in order to avoid the loss of vitamin C, the coniferous branches should be placed under a. covered shed or under .9. cover in piles up to 1.5 meters on the floor. The piles should be covered with a thick layer of snow (up to 0.5 meters), and on top of the snow on should. place sawdust or straw for conserving and protecting them from the mpidly melting snow. . The infusion can be prepared from out up needles or whole needles, depending upon whether we employ the cold or the hot method of extraction. For the preparation of an infusion, the coniferous needles are broken off or out from the branches and carefully washed with cold water. The washed needles are cut up on a. board with a. kni?e, cleaver, hatchet or a sharp spade into smell pieces (not more than 0. 2--O. 5 cm long). Instead of cutting up the needles, we can crush them into small pieces with a wooden newest on a board, in order that they may have the proper size. The ground needles should be placed immediately in a. wooden cask with cool boiled water. We take 3 or it times as much water, by weight, as we take of coniferous needles. The conLerous needles should be in?ased for 2 or 3 hours, mixed periodically with 9 wood en peddle or stick. After this we strain the infusion through several layers of gauze or a. piece of linen. In order to obtain a. greater yield of vitamin and to insure high stability and good?taste, we should, before the infusion, acidify the water with "food sch?? (Trans note: vinegar is probably what .is meant). The prepared infusion can be mixed wi cranberry juice, kvess, cold. tea, and also with cabbage brine . f- '1 :r -4 :a day, taken in 2 or 3 parts. For the preparation of enough infusion for 100' men, we require 5 kg of pine needles and 15 liters of boiling ureter. (Trans. note: The writer ohm ?ouslgr means enough for one day) Preganf 1m yr infusion f1?? The needles of pine, fir orpeder are uashed' end then put (in small quantities at a time) in hot boiling water, equivalent in ue'l?ght to 5 times the quantity of ?(351503? 33A FORM FOR INTELLIGENCE 8 FEB. 56 . (CONTINUATMN SHEET) eclassified in Part - Szanitied Copy Approved for Release 2012/11/20 CIA-RDP81-O1043R001400020014-5 Declassified In Part- SanItIzedCopy Approved for Release 2012/11/20:a HUI Isunom . PAGE i . the coniferous needies'. :When we gut 1n. the needles, the -boil_1ng should not stop bf-34{) ?an? mi. the neerlles should be co'vered with watei? ?'Es?r fp?ihe ?zid, fir needles we should boil in a. vessel ciosed with a. cover for 20 minutes, and for Cedar needles from 30 to 140 minutes The warm infusions have a. disagreeable taste end they should be allowed to cool before they are consumed. For flavoring the infusions it is recommended that we aci?dify them with vinegar (up to a concentration and add some sugar or saccharine, and we my 0? 1 also dilute them with kvass,? fruit juice, or brine. The needles can be used a. second. time. To do this {re pour off the first infusion from the needles, cover them? with a. five-fold quantity of boiling water and boil for 1&0 minutes. ?-ka-q The strained, filteretl'and flavored infusion 1?s? taken in?the of one I:v glass per person per day. .. . we do not keep the infusion for more than 148 hours. Showing the Content of Provitamin A (Carotene) and Vitamin (Ascorbic Acid) in 0115. Greenstuff and Garden Plants; Mg's contained in 100 grams Fame 91? Plant Brovitemin Vitamin . - .2 3.10. A . . Learotene) . Sumner Birch. I . 37711-192 -- 135-166 ?98-136 Woofisom'el $224,111 . Cow par-snipe - 121.10%! herb Red clover . . . . . 213-262 White clover .7 Nettle a . . . 106630? 811303.123 goose-foot . . 72-293 87-205 9 Linden - . 200-300. 13A FGR ENTELLHGENCE TRANSLATE 0N (CONTINUATION SHEET) . . Declassified in Part- Sanitized Copy Approved for Release 2012/11/20: CIA- RDP81- 01043R001400020014- 5 911? - .4 7.3.. u?mm, a ln?p?u. p7 ?.uda. 3. XI. THE PREPARATION OF DISHES 8.013133 8:33:33 are wages-ed with meat or fish bouillons. or vegetable bOuillons, and 3313313 133113. bouillons. Soups are divide& into the following; classes: veg t. able .. shehi, rassolniics, etc,??roats millet pearl Ebarley,? wheel an?; others; flour soups -- mearoni, noodles, etc; mixed soups -- greats with lemes (French kidney beans, peas) or vegetables. Vegetable soups nus": be: esa ned. with sautee vegetables ?omato, and flour; and the grain are?: flour soups should be seasoned only with sauteed vegetables with tauntoes. egge?cable soups ar eas a rule prepared with sby been meal. Soy been meal A (a l: (D 5?3 it} otatoes, greats, macaroni products and legumes, that is, with ""?ugi?tsEuc?zz 3333335137333333' Name of Plant . . Provitainin Vitamin 35% (Cergifene) . Swen ?m .- 330 10 341ch onion i - 50-150" -- ?le 13. Luceme - .- 20-150 170.1200 -- 2 ?53.23 lands-lion 3-49" 504?.?0 - . .33 Plantain - -- 35-1313 -- 3: 31;: line ?weed -- 70-85'~ 57-85 3:13 Gan-sveea 39-131: 65 -109 i 16 ur-mip I -- EEO-.250 -- i 1 Reed -- 189-232 -- 3 Sorrel 5 130-50 .2- {2.9 Garden planks: Horseradish -- 200-300 -- .. :2 - 3 Vegetable marrow -- 100 .. 1 3 rrm?ss . 6-10 75-85 i 3 Mpkin 2.- 75.85 -- Beets (Table?onifer'ous needles -- 100-150 200 man-av -3 r. 3:33 33335 33333333333033 3:33:33, 33 33:33 33333333333332 33333353533333 "a 5? (CONTINUATION Declassifid in Part - Sanitized Copy Approved for Release 2012//20 CIA-RDP81-O1043R001400020014-5 Declassified In Part- Sa tized Copy Approved A Release 2012/11/20 CIA RDP8 1043R001400020014-5 9 Va ??151-11110? . . .. - -. products cdnteining a considerable. quan?ty 92 starch; shohi, and ransom with soy meal are less tasty; . ?2 . '1 -. Meat 8013981, . For the preparation of meat soups :e7e first Lprepare' a. my 13911111911. We put 1.:e neat 1n the pot out up 1n pieces 9?3 1.5-2 kg, with/out or with the bones. Ir.- the latter case we first put the bones 1n the pot, cut up into well parts,1 and on tap of them the meet, cut up into pieces weighing 1.5-2 113, pour in cold water at the rate of approximately 0.55 liter per serving for vegetable soups and n'msz {3.6 11 her for soups made with greats, for a yield of 501139 of O. 7 liter, cover the 10131111111}: a 116. and 11911 slowly for 2. 5-3 hours. sixes a bouillon a? poorer quality due to a partial- splitting up: of the 112.215.; mile-foam that is famed during the boiling should be removed together with the fat and used for the so. teeing of vegetables and the Steering of beets. Before the meat is through boil-leg, the bouillon should be salted, using} 10 grams of salt to 1, liter of bouillon. To tell when the meat is- done, .weastick 1t with}. fork or the point of knife. If it is well cooked, 15450.1 passes through tam. ma a light juice flows from the place .of the puneture. The meet should not be boiled too me ch; 11? it is, it will fall into small is out into portions. After the meat has boiled, we take itiout and remove the bones", if they Were 12:5 removed before boilingthe 13911111011 age-m. The meat szzould be put in a pen in one layer and Wieteljr? put in cool place- (refrigeree tor or ice box) to cool. The meat should have .?over. 11'. a gauze cemetellic net-g. but placed. so that it will riot touch the' inset.? gmhe meet may nette'zeim? int. deep, covered vessel. . In the amen time we E'cgszojls?'rajpiezi?v, in order to avoid the gr: 17th of microorganisms causing food poisoning. . The bones left in the bouillon should continue to boil. slowly for 1.5-2 hours. I When the bouillon is done it should be passed thrdugh' a. sieve and used for the 3 pregamtion of soups. .. . 'Tme boiled bores should be covered with cold water and boiled e. secoed time FEB. 56 SHEET) Ate! We?: 111.1 .0. TRANSLATION . . Decassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1043R001400020014-5 Declassified in Part- Sanitized Copy Approved for Release 2012/11/20: CIA- RDIP81- 01043R001400020014- 5 ??i?ilflsizncs mausmnoz: . v: mumgg? STAT for h-S hours. The bouillon obtained is boiled with s? new lot of bones and meat. for the preparation of supper. After the meat has cooled, it be weighed. and then, by dividing the neight of the meat by the number ?on Inessing status, we determine the average actual weight of the meat serving and see how it corresponds with the weight shown in the apportionment of provisions. We cut the meat into portions crosswise ,of the fibers with a. sharp knife, using for this purpose chopping boards especially desigzed for boiled meat. The cut up portions of meat should be put in e. roast?g pan in one layer sud immediately 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 meet should be gathered up separately and served by weight to the daily detail. The portions of meat should be uniform ands-She. rule consist of one' piece. 30 minutes before the meal, the meat portions should be boiled a. little in bouillon. To do this we 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 and 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. We stew out up beets for 30-110 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 gifting a. sharp taste. To the boiling meat bouillon we add some fresh cabbage, cut up and boil for 10-15 minutes. We then put in some out up potatoes and continue to boil for 10-15 minutes. After this we put in. the stewed beater sauteedeulinery herbs,- season the bore with sauteed f1 our, misc leaves pepper and seit,? and boil 10 minutes longer. After removing the hot coals from the furnace, we allow the to stand in the pot, with the cover closed, for 15 minutes, without coming to e. boil Borehch with sauerkraut is prepared just as with fresh cabbage, the only difference being that the sauerkraut is? stewed together with the beets. FORM 13A DISSEEMINATION FORM FOR TRANSLATION 8 FEB. 55 (CONTINUATION sneer) . Declassified in Part - Sanitized Copy Approved for Relea 2012/11/20 CIA-RDP81-01043R001400020014-5 Declassified in Part- Sanitized Copy Approved for Release 2012/11/20: CIA- RDP81 01043R001400020014- 5 A . 2.3. v. . .-. - arm-I.- Incas TRAWSLATION . 51 with beet leaves (in the simmer) cut the leaves from the young beets, peel off the skin, cut them imp'_ into slices and stew them with tomato 1?3. I. .U . and vinegar for 15 -20 minutes. We then pit. the stewed 'bge?ts' ?into boiling I . . 5 meet bouillon, allow them to boil, put in potatoes, beet leaves and shredded noodles and boil for lO__m-lnutes. After this the borsch should be seasoned with sauteed culinary hefbs, sauteed flour, pepper laurel leaves and salt and allowed to boil (for 5-10 minutes. In the sinmner we may add to the the leaves of othen garden plants (carrots, turnips, radishes) . made of millet. We place some well washed millet in boiling bouillon, bring it to a boil and then put in all the other products and boil as stated above._ Shchi unmade of fresh cabbage. .We remove the faded and yellow leaves from the fresh cabbage head, out it up into large equates or strips, put in boiling meat bouillon and boil for 10-15 minutes. After this we put in clean potatoes cut up into pieces and continue to boil for Aftex: this we season the shchi with sauteed flour, sauteed.- vegetables (carrots, o'nlons, parsley), latrel leaves, pepper and salt and boil 5-10 minutes longer. Then We remove the hot coals from the mrnace and allow the shchi to stand in a covered boiler for 10-15 minutes. without coming to a boil. 1: Fresh shchi with French kidney beans or greats. We put soaked French kidney beans or pearl barley in boiling bouillon and allow it to boil imtil done. Afters this we put in the rest of the vegetables as stated above. "238.11 's hchi. The; sauerlcraut should ?be examined and undesirable parts removed. If it has an excess of 'S'ourn?ss, it shouldvbe washed once in cold vrater,? pressed out and placed in a pot. We then'add grease, a. little boimillon, cover with a. lid and stew for l-l. 5 home, with periodic stirring. Into the boiling V-h? bouil. Ion .ve put some out up potatoes andxboil fen 10-15 minutes. After this we 25.3.1? put in some stewed cabbage, bring it to a boil, aid'c'z' 831115981 segetables, season ml 11 sent eed flour, spices (pepper, laurel leaves), Salt, and boil for 10-15 minutiae more. After this the shchi is allowed to stand in the pot with the cover on for 15-20 minutes, without coming to a boil, made of sauerkraut. Into some boiling meat bouillon we put some out up i potatoesi and boil from 10-15 minutes, until half-done. Then We put in some . u~?u~muwam~u_ i . ITC-SI 13A SSEMHNAIEGN FQRM mos ENTELUGENCE 8 FEE. 5-3 SHEET) Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-01043R001400020014-5 m'rwj?'?hcu Tamas 710.: prepared sauerkraut and boil for ?0 minutes. After this we season with sauteed pepper, salt and boil for in _v ifJIe-I: -52: I- l\ 10-15 minutes longero glifter this so" 911% i; to sham; 1n the bone: with the made from. sauerkra m??h 'groats. We put some prepared 'g'roats in boil :lng bouillon and boil until. they are soft. After this we iptij; in the rest of 3 vegetables aiid boll as s? *ated abovso . bizchi made of gmenstuff; We clean sorx'el or spinach, remove the coarse $5311.23, wash it in cold water and shred it fine. We put the shredded greenstuff and cut up potatoes in ,spme boiling meat bouillon and allow tojboil for, 104.5. 171 amass wishes, we put in some finely shredded- green onions. i coo-4? use-dog? I?s?w r? 3:91 barley} in 3005. ling bouillon: boilmgi - nro . . i 3: i other pmduo?a's a. abovso ?3 - Rhosolnilcikoixp made of wcumhemh 4111730 boiling? bouillon are put some out Lip and boil i?oir'i~ minuteso Then. we add some thin slices of." cucianhe. pickles, some freshly shredded cahbage or sauerkraut and boil for '20-?25' minutes (saueskranit [10-45 minutes). Then we season the rassolnik with When o. sauteed vegetables and homato, sauteed flour, pepper, laurel leaves, salt: anti boil 10-15 minutes longero if the ra?ssolnik is not tart enough, we add some boiled cucumoer brineo .. 21? '3 I ~2 Roasolnik with greats. We put? prepared pearl barley into boiling moat bouillon and bdil for 35-40 minutes Then {is add the rest of 'the products as maroomowmo stated aboveo instead of pearl barley, we can take other greats or French kidney beans. . a . m: Vegesable soup. We shred Some fresh cabbage, out up potatoes into pieces a, is: boil them an bovnllon for 10?15 nineties. The soup is seasoned pith sauteed a. an}; urns-?23 vegetables, sauteed ?10m, laurel leaves, and salt; and boiled 5-10 i MA EQRM FCVR. TRANSLATION (communion, aura Dclassified in Part - Sanitized Copy Approved for Release 2021/11/20 CIA-RDP81-01043R001400020014-5 Declassified In P-art Sanitized Copy Approved for Release 1043R001400020014-5 ?33 .3 minutes longer; - It 1sireconmen?d?d that we put??h'e following in vegetable soup: turnips, rape, vegetable marrdw, pmpkin; fresh ducmnbere, fresh tomatoes, green beans or peas, in the of 15-20 grams of each kind and also celery ?74.13 and parsiey to the amount ?of 5-10: grams We put the vegetables into the p66 in th'e following 'oraer: - We put in with the potatoes the cut up pieces of turnips, vegetable 25:3..va or pumpkin, fresh cucumbers fresh tomtoes, string beans or peas t?i?inaCh? . 2 I) - ferrets "and season the soup;r gazebo song". into? {mistakes Cut 6p into large . . i' Lu; (?313; 3m.? . . . 'tlieces anti boil for 10?15 minutes Then We's?eason she soup with sauteed. .vage?ce?bles, sau?ee? flour, pep??fr, laurel leaves, salt, and 13011 :10 minutes Larger. Ue' remove the hot deals from the furnace and allow the soup to stand for 5.910 minutes w1'thout coming to a boil. i. '1 j? Potato soup with Egg-oats. We ?put the pickled and mshed. greats into boiling meat bouillon and boil: ?earl barley 01' oatmeal, for 35-10 ininutesf millet, ?xarley or rice .. 15-20 minutes. Then we put in the ?otatoes and. "0011 for -0 minutes. After this we season the soup m'th sailteed vegetables, pepper, ?laurel" leaves, suit, and boil 5-10 mmutes longerf The amp shoula be allowed 0 stand for: 5-10 menses, x?thout comma to'h boil. Potato soup French kidney beans (or peas) The soakea French kidney beans (or peas) should be in boiling meat bomllon eta boiled. for 1.5 Rf) hours. 1:111:11 theym are almost done. ?l?hen we put; in the potatoes and boil for. .10 ~15 minutes.? The soup "is seasoneci sauteed vegetables and tomatoes, hemmed flour, ??pper, laurel leaves, salt, and boiled for 5-40 minutes. After nu raga; arr?u- Luau Mum. a this we allow the soup to stand for 19 minutes, without boiling Estate song with millet and French kidnev beans (or 80%ecl kidney ?gun-uh news 1 or peers) are placed? in boiling meat bouillon and boiled. for 1.5 hours. After this we put. in the m1llet and boil for 15 salutes; then we put in :cut' he ?nishes and. continue to bail for 210-15 minutes longer?. The some 1s seasonal 33v. . 5 1558! 23:1 50va sea 1" 5% 5'3 1 *AH-l-aiz. I . Declassified in Part- Sanitized Copy Approved_ for Release 2012/11/20: C-IA 0-1043R001400020014 5 . .. . . . . . Imaqsmnon - - . . . WESTATH . )4 5-10 minutes longer. We remove the hot coals from the furnooe end allow the soup to stand for 10 minutes, coming?_ to a. boil; Millet We put some propered? millet into *boiling meat bouillon and boil for 15-20 minutes. Then we put in potatoes and Soil 10 mihutes longer. After true we season the soup with sauteed vegetables, pepper, laurel leaves, salt, and boil 5-10 minutes longer. After this we snow the soup to stand for 10 n?nutes, without coming to a boil. We prepare rice, barley and corn sou?s?Jlis? $3 to do millet soup. gewl berlez em. We put Swansea tones; inhoiling nest broth and boil 3542-5 minutes. After this we put: in the potstoes and boil for 10-15 minutes. We season the soup with sauteed vegetables, pepper, laurel leaves, salt, and too. 540 minutes longer. After rem?rihg see hotlcoels frozn under the boiler, We allow the soup to stend- 111-15 minutes ?without coming to a. boil. We prepare Jerome]. and millet soup just as We do peer1 barley soup. Pee soups (or French kiEney'behh?sopp) We potthe some peas or French kitmey beans in boiling meat broth toil imtil they are almost done, for 1.5-2 hours. lThen we put in the potatoes and continue to boil for. 10?15 rdnutes. We season the soup with sauteed veg?z?emes em tomatoes, browned flour, spices, and salt, and. boil 5?10 mientes longer. Removing the hot coals the furnace, we allow the soup to stand without boiling for 10-15 minutes. Noodle soup (or vermicelli soup). Into boiling meat broth we put some potatoes; after the broth (bouillon) has bo?ea, we put in the noodles or vemioelli and boil for 3.0-1.5 minutes. . If! order hot to burn the noodles, we at them on leyer of. potatoes ?rid 1051:: ?ia?it?ordt mixing. After this we season Vi oh Sauteed vegetables, pepper, laurel leaves} and salt, .afl?d' boil 5-10 minutes longer. Removing the hot cpals from the furnace, we allow the soup to stand I {701"} ?.10 minutes, without boiling. .1 Macaroni egg. Into boiling meet broth tie put some potatoes; after boiling :.he broth with the potatoes, we put in the macaroni aha. boil for 15?20 minutes. In order not to burn the macaroni.9 we put it on a. l?yer of potatoes and we 6.0 not stir the soup. After this we season with sauteed vegetables, pepper, .. Foam 13A DISSEMSNAIION FORM FOR INTELUGENCE 8 FEB. 55 (CONTINUATION SHEET) Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-01043R001400020014-5 Declassified in Part- SanItIzed Copy Approved for Release RDP-81 5 nu? Tmismnpi: . miss NUMBER STAT ?55 leu?r'el leaves, salt, and 5611' 5-10 minutes longeg. ?Removing the hot coals from the furnace, we allow the soup to stan??g?foneg?t? ?13:53:11 esp, without coming to a 3 .I I boilput some dumplings into boiling, meat broth and boil for 10~15 minutes. After thisi'we put in the potatoes and continue to boil for 10-15 minutes. We then season the soup with sauteed vegetables; laurel leaves, peppexl, salt, and boil 5-1o.m1nutes longer. To make dumolggs, we sprinkle some flour on the table, make a. craterulike siepz'eesion in it, gradually pour in water at the rate of 2%..ng of water to 50 grams of flour (in the water we first dissolve salt at the rate of 0.5 grams to 25 grams of water) and knead the dough. The dough should be rolled out to the thickness of a finger and cut into pieces having a length of not more than 1.5 cm. In order to keep the pieces. fnon sticking together, we sprinhle on some flour. 255321 barley soup with French ki?ney beans. We put into the boiling meet broth one soaked. French kidney beans and pearl barley and. boil until acne (1-l.2 hours). {after this we put in the potatoes and. continue to boil for 10-15 minutes. We season the soup with sauteed. vegetables, browned flour, pepper, laurel leaves, ans salt, and. boil 10?15 minutes longer. We prepare oatmeal and. French kidney ?bean soup in the same manner. Millet soup made with French kidney beans, We put some soaked beans into toiling meat broth and boil: if the beans are not hulled, they should be boile?l 135?? hours; if they are hulled, they should be boiled 1:5 minutes. After this the hmil'let and boil for 15 minutes, after which He put in the potatoes and soil for 10-15 minutes longer. The soup should be seasoned with sauteed longer. Removing the hot coals froxii :Ejthe furnace, we: allow the sonp to stand, without boiling, for 10-15 minutes By this same method we prepare barley soup with peas etc. Macaroni soup with French kidney beans Into boiling meat broth we put some soekecl French kidney beans and boil: for 1.5 hours, until dones- then we put in the potatoes, macaroni or noos'iles and continue to boil for .10-15.minutes. M151 FORM 13A FQRM FOR ENTELUGENCE FRANSLATIQN 8 FEB. 55 (CONTINUATION SHEET) Declassified inPart - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-01043R001400020014-5 Declassified inPart - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1043ROO1400020014-5 ..I .. .s . mm?msucf?ruwemnou . Ml~?4 ate?94? After .tms we season. the soup. with sauteed vegetables and tomato, pepper, . laurel leaves, and. salt and. boil fo?m mg ?papaya .1 SWPS with Canned Meets 4 Before opening of neat emf sft'er opening them, we should them easier removal of the contents, we should; Before opening the canbucket or warm water. After this we open the can with I can ogener and check the quality of the contents of each can. lie-must not conserve the meat in the cans The prepared canned. meet should he placed in the pot 5-10 minutes before the . soup is done, together with the sauteed vegetables. . If the canned meet can be served in portiOns (sensage, mung; meet, frankfurterss. etc) we cut it up into portions and heat them separe?tely 3n broth. The broth 54 Mould be pouretl into the pot withthe firs; Ills}: and the canned meet put in a mess tin or a mess dish,? when we serve the 's'o'up or the second dishes hot. We I waist not serve the canned meat cold. 2 .Fi?sh Soups Fish soups are prepared with fish broth and the wastes of fish. After 1., . cleaning the ?sh, if we are to serve ?it in portions, we cut, it into pieces of the proper size and cook ,with 9. range; in 3 ?sh, boiling slowly for 20 n?nutes, ceding salt to fresh fish. ?le pour in water'so that the fish will he entirely covered. The heads, tails, finis,? ewe? of" fish should he waishea; the heads of Jar-gs fish should ?be cut up into small parts, placed in a. ?pot, covered with cold weterehd boiled. Slowly for one hour, the scum being remved when necessary. After the boil. .1113, we strain the ?broth 492118. edit! to it a part of the fish broth ohteined from the hoilmg of the ?sh 9.116. then use 1t for the preparation ?we" Vial?l" of songs. The boiled fish should be kept on the range in a. dripping pan, Le broth, and served hot. The fish?shehlo". he, odokea separately for each messing . (v gf'??c?upo The [pieces of fish sen else be ho31ec1 in ordixi?ary boilers if we have a metallic net into which we can piece the fish and lower them into the boil .er (pot) 33A DISSEMINATION FORM FQR INTELLI GENCE TRANSLATION feormwomom Declassified in Part - Sanitized Copy Approved for Release2012/11/20 CIA-RDP81-O1043ROO140020014-5 Declassified in Part - Sanitized C_py Approved for Release 2012/11/20 CIA-RDP81-01043R001400020014-5 . I After the fish are boiled we take, them out, leaving the broth in. the pot and using . . - it for the preparation of soup. 3 {if ?1 In the preparation of soup from smell fish, and likewise in those cases when we cannot be sure that the boiled ?sh will not spoil (?for example, in the wmertime, in the absence of a refrigerator or when the" range is too small), :2 pro: teed. in the following meane'r in the preparation of fish soup from small portions of fish, for example from 60 gems: we cut the fish intosinall pieces of." 3.5 230 grams, put them in a pot, cover with cold. water, using approximately (I 55 Jutters for vegetable soup and 0. 6 liters for grain soups (per serving emerezmly - Trans. and boil slowly for 2-2. 5 hours, until the fish is boiled. soft and the bones are softened. After the boiling, the broth is employed for the preparation of soup, without straining, together with the soft boiled fish. Potato soup with fish. Into hailing fish broth we put some petatoes cut up 1. v.4: -. u.--o..wzn 1 .- ia pieces, bring it to a boil and boil for 10 'miautes. After this we season i :i 1 the soup with sautee?. vegetables, pepper, laurel leaves, end salt and boil 3 0 nirmtes longer. Removing the vhot coals from the furnace, we allow the soup to stand, mthout boiling, for 10. minutes. . Shchi mes of sauerkraut with fish. Into boiling fish bioth we put some preparei cabhage and potatoes aha. boil for 30 minutes, after which the shchi is seasoned withga uteed vegetables and tmnato, browned. flour, pepper, laurel Jeeves, salt, ani boiled 5~10 minutes longer; After removing the hot coals v? 22mm ?the ?tness, we allow the ?s?hc?h?i to segue; without boiling, for 15 a ?utes . .4..- 33258012113; with pearl barley and fish. We put prepared greats in boiling ., 4i- 21:32: broth. and boil. for, 35?40, mantes.. Then weref put in some. potatoes, some slices of cucumber pickles anti continue to boil for 1.0-3.5 minutes. After this urn we s- ease-:1 the ressolmm with sauteed vegetables and. tomato, sauteed (browned) ?our, spices, and salt, anti? boil 5?10 minutes longer. After the rassolnik ES 3002, we allow it 130 stand, without 11301111383 for 19-35 minutes. 1(ka 5-. 93 3A EISSEMNAIION EQRM FQR INTELLEGENCE ERANSLATKON .. {comma/mm}: sass? 4.: - Declassified in Part- Sanitized opy Approved for Release 2012/11/20 CIA-RDP81-01043R001400020014-5 A . Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 58 . _Berley soup with fish. Into hailing weput some pearl barley and boil for 35-110 minutes. After this we put in potatoes and continue to boil for 10 15 minutes. After this we season the soup with sauteed vegetables, spices, and salt, and boil for 5-10 Afterxemoving? the. hot coals from the furnace, we allow the soup to stand, without boiling, for 10-15 minutes. Millet soup with fish is prepared Just as pearl barley soup with fish, the only difference being that the millet is boiled for 15?20 mmetes. Seep with canned fish. Cemed fish ?fish Sande with tomato) should be put in the pot 5-10 minutes before the soup is done simultaneously with the sauteed vegetables . Vegetarian scape . Vegetarian soaps are prepared with 11111st hrc'rth or water_ with vegetables and grim ?ts, with the obligatory employment of soy ?been meal. Zhashroom broth is prepared from all the edible dry mushrooms. The latter should be selected, Iashed carefully, and soaked ih c?old ester (7 liters of water to 1 kg dried mushrooms) for 1+~5 hours. The swelled mushrooms are boiled in the same water until they are softened. After this we? filter the broth, cut the mushrooms 12:} into small pieces and put them in the soup together with the sauteed vegetables. The soups made with. mushroom broth are prepared in the same way as with meat or fish broths. . Potato soup with soy bean meal. We'?ut the sifted soy meal and the cut up potatoes into boiling water and boil for 15 after which we season the soap with sauteed flour and vegetables, laurel leaves, pepper, and salt, and boat]. jolo minutes longer. The soup should he allowed to stand, without boiling for 3.0 151nm as . . . We should remember in the boiling with soy heel: meal thet we will have s. foams: scum, which oftentimes causes. the co?tents to overflow.? Hence, it is necessary, after the addition of the soy been meal, to mix the soup from time to ?lms with a paddle. We have big fii?e dh?d?r the kettle. 1 13A DESSEMENAWON FORM FOR INTELLIGENCE TRANSLATHON 8 FEB. SHEET) Declassified in Part - Snaitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1043R001400020014-5 Declassified in Part - Sanitized Copy Approved fo Release 2012/11/20 CIA-RDP81-O1043R001400020014-5 'rm?'mnom . . 1? PAGE . ?1 . . .1) Poteto soup wilth groats and soy. been. mealrls prepared in the same way as W1 11:! 4 potato SOUP With groats end? meat brot 155;th hate #9 4.1 I 1"4+1 ?l by been meal together with the greets. We do not add emr mixing flour. Millet soup with soy been 'meal. We put the washed millet together with the soy been heel :zeto boiling water. and ,boil for 15 minutes; then we put in the potatoes and boil for an: additional 10?15 minutes. Then we sesson the soup uithfseuheed vegetables, spices salt and boil 5-10 minutes longer. .Removing the hot coals from the furnace, we allow the soup to stand)u1thout boiling?or 10 minutes.? Barley, rice and other soups with soy been meal are prepared in the same wear as millet soup with soy been meal. We are advised not to prepare sour soups rassolnik, shchi) with soy meal. . - - - Fresh shchi with soy been?meel. We put fresh cabbage, out up in large cubes, and soy been meal into boiling water and boil for 10-15 minutes. Then we put in the potatoes and continue to boil for 10-15 minutes. After this we season the shchi with sauteed vegetables and tomatoes, sauteed flour, pepper, laurel leaves and salt and boil 5-15 minutes longer. After removing the hot coals from the furnace, we allow the shchi to stand without boiling for 10 minutes. Dishes of Dry Vegetables lines we prepare soups with dry vegetables, it is best to add greets or some fresh vegetables. Shchi made of dry vegetables and greats. We put the prepared groats into boiling broth and coil, the? kind of greets, for 15-30 minutes, then put in the soaked dry vegetables (potatoes and cabbage) and boll for 30 mnutes longer. After this Wevseeson the shchi' with dry, prev1ously soaked, sauteed vegetables (carrots or onions) with tomatoes, browned flour, laurel leaves, pepper, and salt,1and boil: 511-1013111311 ?zlonger. After removing the hot coeds from the furhzsefeJ-Rve allow the 'shgh-iiztohstand?ithout boiling, for 3.0 ~15 minutes . 1 ?33? 1r, DESSEMENATION FQRM FOR ENTELLIGENCE TRANSLAHON 8 FEB. :26 (CONTINUATION SHEET) Declassified in Part - anitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1043R001400020014-5 -. . - I . Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1043R001400020014-5 ?Tz?s?r?E?Q??c?srz?cs?Tm RamonSoon with ?Irv notatoes 8&th ?g rmrenamed groets into boiling broth 'and boil for 15-30 minutes. m5 the diied ?soaked notatoes and boil for 30 minutes. After this? we seeson "eith clry, previously soaked, sauteed. vegetables (carrots and onions) with tomato, .brmed flour, laurel leaves, in mar, and salt, end boil 5-10 minutes longer. After. removing {the i101; coals from the furnace, We allow the sonp'tostan?mwithopt boiling, for 10-15 minutes. . . use notatoe_ . We nut prepare; dried potatoes in boiling- water, add ealt, lime]. leaves, sauteed carrots onions, and tometoes', and'stew for 30-140 minutes, until done. After the potatoes are 'tlone, we season men meat sauce and stem: lOulS. W513 ltes longer. r; in?! nun-.1 ml. ?wars-.ns-n-nr-wmn vm.1w._~ ?u Stewei cabbage. He cook the prepared. dry cabbege in the same water 531 which it Was soaked, mail it is done, -30,minutee. A?er?tp?is vapour offihe surplus roth, earl some fans sauteed vegetables (emote 'sauteea. tomato, laurel leaves, penner, vinegar, salt, mix sell, season with meat sauce and stew 15 minutes Manger. The broth remaining should, be used for the prenaration of, soup.' - Second. Meat Dishes The meet, cut up into pieces kg, should be cleared. of tenclons and oz?ssiae film, sprinkled with pepper and salt [and roasted on?ell? sides in a pen is a mugs, heating with grease until there a. reddish crust formed on the surface or? the meet, The roasted meet should. then be placed. in not with water. Teen we add tomato paste, carrots, onions, parsley, laurel leaves, pepper and stew i?tlor . Sw2 houre, until done: ?After the ??fe?eLt? is "done we cut it ?n into -. t. .. . .4: . portions, pm; these in a. pan, nour ?in sauce and stew for 15 ?20 minutes longer. is e; .e the Bteded meat withr?veigeta?oles or boilec'l macaroni; nouring on some sen-era. {for the preparation of gravy, heat. some flour to a brown color, mix it with broth, obtained from the stewing of the meet, until we have a. thick cream; liquid, which we pass through~e sieve. 365? FORM 33A FORM FOR ENTELUGERFE TRANSLATION 8 FEB. 1?55 SHEEP TRAuSLuiot: . In order to improve the taste qualities and the; richness of the ?rst dish, the stewed meat may he prepared in a different newer; At ?rst we nay 1:011 the meat until it is half-done, 1n? the ,broth intended for the first dish, and then roast 112? as explained above. Meat goulas . We cut up meat from Which the bones have been removed into pieces weighing 15-20 grams, sprinkle WIth? salt anti. pepper and roast In a range in a roasting pan with hot fat until a crust is formed. we then put the roasted meat in a pot, a?d water and laurel leaves and. stev for one hour. With the bsoth obtained from the stewing, we prepare a; gravy, then we season the meat with the gravy, put in some sauteed vegetables, tomato paste, sauce, mix and continue to stew for 15-20 minutes until~ done: In order that the first dishemay hear-101163:- the meat for the preparation of the goulash may ?rst be boiled. until halts-done in pieces up to 1.5-2 kg and the broth enmloyed for the preparation of soup. The meat is taken out, out up into small pieces, roasted in a pan, a?tsr which his prepare goulssh as explainerl above. As a garnish for the goulash we- serve roasted potatoes potatos: puree or perri?ge. "Azu" with potatoes is p?rspa:ed Just as in the case of goulash, the only dafference being that we add; to the? ".11,qu some roasted potatoes, pickled. cucumbers, placing them together with the sauteed vegetables. R-iu?tton The mutton should. be cut up with the bones into pieces 1 eighirg 30-110 grams, sprinkler} with pepper and salt, fried on a range in a skillet with hot grease. .We place ?the,_ fried pieces of mutton in a pot, 31:31:31? alter, Jaurel leaves, and toasts paste, and stew for 30-1?) minutes. With the hat th obtame'd during the steuihggpe prepare? gra?y.? ?With the heat we put m.teed ca: 1cots, onions, fried potatoes, pour in gravy ens stew 15-20 minutes longer . Instead of putting the 'tfriedd potatoes into the regent, we my use tlwexem sea garnish. 1 :1 Meat solyanka". To. steered. caphage (see page .87) we add. roasted or boiled nest, cut it up .?nt-c small pieces, pith pickled cucumbers, all well mixed and. steer for 15 Inmates. ?:73 FQRM 5.21:: ?s . wn?nu?mom SH sap Declassified in Part - Sanitize Copy Approved for Release 2012/11/20 CIA-RDP81-O1043ROO1400020014-5 . u-m anwnmeceweu- DWLM . .. :N?ii'?iucg 110.: 62 ?Sausag?uwith stewed cabbagg.~We. cutup renewed or boiled. seesage into portions, put in a pen, cover with hot peter-L \bring to a boil and allow to boil for 10-15 minutes. The sausage is Served with stewed cabbage and also 151th other garnishee. . Ground. meet. The meat should he bonedp the tenaons renamed, cut up into p..ecee of an oblong shape, passed through a. meat chopper having a. large grate *'coaree grinding) To it we then add white 'br?ad,ebaked in cold water, pepper and salt, all well mixed and again page thrdizgh the meat chopper with a ?ner Esra-53118. We divide the chopped meet obtained into portions, shape them, put in sugar or flour and roast in a range in e. roasting pan with hot grease, bread them with we}: or flour anal fry them in o. 23115.net ?on a range in hot grease until they have a. crust and then finish? cookingby roasting in "an oven?. We tell when the meet is done by the white juice which cones out when :we stick it with a. knife. The me at should be served with potato puree, porridge, meceroni or stewed cabbage, covered with sauce (gravy). Congosition of the chopped meet. For 100 ngme or. meat, We need 25 grams of white brew}, 32 grams of water, 2 grim of salt, 0 1 gram of pepper and 7 grams m1?: or breeding I Hi uh the chopped meet we prepare meet balls, to which we add small cut up pieces of bulb onions or green onions. We shepe them in the form of bells, roll than in flour, put thein in a. skillet, fry than and then finish cooking in sauce or broth in the baking oven. As portion, we serve 2 or 3 bells?mth various kinds of garnish and gravy. I Friec mutton. We clea? the pieces of mutton (Ehe E?ront and 1111113. legs, or 1147-\ brisket) the front ena' h1nd legs he?ng out?along?the 1118.111 leg?bone, salt, 131? ch pepper enc?z fry in e. skillet with hot grease on a range tmtil the. tozmtion of a reddish cruet over p.11 the ?surface of the piece. Then we finish cooking by roasting in an oven. While they are cooking, the pieces of mutton should be periodically covered over with the hot juice that is foneei (luring roasting When the mutton? is done, ?we cut it up in portions ?351 FORM 13A DISSEMHNATIQN FORM FOR INT ELUGENCE TRANSLATION 8 FEB. 56 (CONTINUATION SHEET) Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1043R001400020014-5 - - Tmusmnoz; . . .pAss ?wuss 63 Without bone and? serve it with p'ot'ato pure pg 52 gi?ss' We prepare roast pork and veal it: the? s??me 1656139 at? gw?gx?a? on -. F?f?v?zsyv 2 a? .Fish Dishes Boiled fish. ?_We out upathe prepsr?d fish into portions, put? it in s. dripping peas in one layer, cover completely with cold Veter,? sod then add salt, laurel leaves, pepper, and boil 15-20 minutes, until done. To salted fish that has been soaked, Wm do not add so}. . After this we pour off the broth, use a. part for gravy and. the rest for the fish (first) dishes. The fish should be served with potato puree or boiled potatoes and fish gravy. . ages fish. We cut up the prepared. fish into portions, salt (if the fish not already salted), sprinkle with ground pepper, roll in flour, and fry hot grease on the range, until the gformstiop of a. orust on both sides, 10?15 minutes. After this we finish cooking the fish by roasting in the oven for snap minutes, without allowing it to :b?ecome 'ary?. A sign that the fish is done is the feet that the meat separates easily from the back bone. We serve the fish with fried or boiled potatoes and garnishes. mgugg?w?.? Into stewed cabbage (see page 57) we put some boiled fish out up into small pieces, removing the bones from it beforehshd. We then add some out up pickled cucisn?oers, mix and stew for 10-15 minutes. Forthe "solyenke." it is recomended that we take fish having few bones (pike perch, sheet-fish, Siberian salmon etc) . Herring with vineigrettes. We first wash the herring soak it for 6-8 hours in cold water or tea; after this we clean 11;, remove the entrails scale it, remove the gills from the head, out up 5:2 to portions and serve with vinaigrette {It-3? and mustard dressing Herring "chi: ibe sez?xfellg tith hot boiled potatoes or potato . . puree . 1 Fish in marinade. Over the boiled or fried fish we pour some prepared mrinsde. For the jpzeperetion of marinade we cht' up carrots, parsley, celery, onions and beets into pieces and. put them in a pot; we add vegetable oil, tomato paste, laurel leaves and pepper and sautee for_ minutes, After this we 2.6.6. vinegar, salt, fish broth, and bell 10-15 minutes, season with potato floor or brmmed flour without fat and again bring to a boil. A331 ?03? 13A DISSEMINATION FORM FOR ENTELUGENCE TRANSLATEON 8 FEB. 56 . (CONTINUATION SHEET) . Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 Decassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1043R001400020014-5 For a portion of marinade we require 149 grams of carrots, 20 Qams' of onions 15 ems of beets we stables 0111-1 to te? ans s? 213533; pas er laurel leaves 0.1 gram, pepper 0 2 grams, vinegar grams, flour ?32 grams and salt grams. 2. Porridge, Macaroni, smashes Dishes of Greats 'ena leginnes Three kinds of porridge are prepared ?(viscous) and thin ggruel:5th and We pour into-the pot the neoessary qizantity of water, add salt and bring to. a. boil. Atterthis we put: in some. greats and boil until thick: oet meal and pearl barley, 1 hour-millet, barlew, rice 3o monutes. To keep the porridge em burning we should inn: it periodically with a paddle. After the thickening of the porridge, we put into it a half of the ?st prescribed the food apportionment, mix 1t well, cover with a. lid, eemove the hot coals from the furnace and allow the porridge to stew: pearl barley and oats 1 hour, millet ,sherl'ey?and rice for 30 minutes. . The second half of the fat ration should ?be added with a. measuring vessel (solid fats in the melted state) in the mess dishes when the porridge is served. Cloatonseed 011 should first be heated with onions.. ??minola mush. We pour sifted greets, in a thin stream, into-boiling salt 1 i 3, 5 3 water, with constant stirring and boil for 8-10 minutes until done. .- Jon-gum In order to avoid the formationpf the, cooking of the porridge, 2-9: mam the greats, before they are put into the boiler should bemused oarefully with warm water, so that they will not settle on_the bottom of the vessel, and poured out quicl?y into the pot with the boiling salt water, with contmuous . I. stirring. Into. the not in which the porridge is ?to be. boiled, we pour yummy-nu. .mmeaumw :u 1. i: .124I, a. smell quantity of water than we took for the preliminary mixing of the swam- . . 3 ?1 1121015: buckwheat we clean the-buckxmeet porridge but do not it, pour it into boiling water and boil until it is thick, mixing with paddle, for 30 minutes. men this we put into the porridge one-half . . .1. new?4?- au-hlwal a mam: m?rn .. ass amount of fat prescribed in the apportionment, mix it well, put on the ?11- >3 :39? 33A. FORM FOR INTELLIGENCE TRANSLATION 3 LEE so L: Declassified in Part - Sanitized Copy Approved for Release2012/11/20 CIA-RDP81-O1043R001400020014-5 mayhem: Imusuumn .. 5 .- PAGE cover, close the pot with a special ?wedding" cover. or? a. clean fabric, remove the embers from the ?boiler and allow the pormdge to stew for It to 5 hours (sic). The second. half of the fat; hation should be served when we serve the sorridge,in the mess tinFor accelerating the steirih'g of :the buckwheat- powidge, ?we roast it to e. 1:an co]. or in baking pan, in the:: oven, b?e?fore putting it iri the pot. The period of stevlng? with preliminary roasting of the groats, is reduced by 2 hours . ?ght mush L?th whim? We remove the skin anti the seeds from the cut it up in small. pieces-and put it in salted water, allow the ., . "ester to boil and then put in the 7greats: After this-the boiling of the porridge is done as stetedslidve?liw?ml'?u? - . Mus with sovm meal . Int'o salted boiling water we pour' some say meal, well mixed 6:13. rafter the water comes to' a. 13011 356.; pour 123 some prepared greets. After this the mush shoula: be boil-ed: just as it is without the soy meal. gorriare with egg powa?r. Egg power: is disso1ved with three times its height of water, well pulverized anti):2 mixed tiehil we obtaln':a. uniform thii: $511191. This we allow to stand and swe11 for 30 hinttes. When the porridge becoues thick, we put in the prepared. egg poini'er, half of the fat prescribed the apportiomemt, mix well ?nd c6615 time? a? 'slow fire". We serve the second half of the fat when we serve the. porridge, 1n the mess tins. 7m. A. Nu 13A- TGR TRANSLATION HON SHEET) Declassifed in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1043R001400020014-5 Declassified in Part- Sanitized Copy Appr_oved for Release 2012/1 RDP81- 01043ROO1400020014- 5 -. 3; ~5an us save: Arum .. - . 'msTABLE Showing the Ivonne for Eater 13nd Salt for. 1kg. of .Groats for Thick-,- Mushy aid Thin Porridge, the Yield bf Porridge and the Duration of Cooking. ?ame of Greats Thick Porrigge Serial Ember Y1eld_ in kg. Water. in liters cooking in hours Duration of cooking in hour-e Water in liters Duration of cooking in hours: Water in. liters Sal-biz: grams Duration of 1 3 '5 5 5 51:5- 5: Buckwheat Millet Pearl barley Barley j- Rice Oatmeai Seminole \t .3:ua?enu. - -. ?553 FGRM 13A DESSEMENATKON FORM TRANSLATEON 8 FEB. 56 (CONTINUATION Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-01043R001400020014-5 Declassified in Part- SanItIzed Copy Approved for Release 2012/11/20?; -. . .- PAGE NUMBER 66 Boiled'mscaroni, noodles and vennicel11:6 'Into boiled salt antenna put some nnceroni (broken up into pieces longer thani?lo 0m), noodles, or vermicelli and boil while stirring until thickgw the noodles and macaroni, 20-30 minutes; vermicelli - 10 minutes. After this we put in one half the fat ration pre- scribed for apportionment and. boil for 15 minutes under a peek fire until done. He put the second half of the fat ration directly into~the mess tins, when we serve the macaroni, noodles or vermicelli. Mecsroni with French kidney beans. We soaked French kidney beans in boiling water and boil 1.5-2 hours until done. After this we pin in some salt and macaroni and boil for 20-30 minutes, until thick. After this we add one half the fat prescribed for the ration," mix well and cook until done over a. slow fire. We serve the second half of the fat directly in the mess tins, when we . serve the macaroni with French kidney beans.? Preparation of the??Se?c'ond~ Dishes with Legumes, . Boiled French kidney beans. We put the soaked French kidney beans into ester and boil for 1.5-2 hours, until done. 30 minutes before the French kidney beans are done we salt them, and add one-half the prescribed fat ration and mix well with a. paddle. We issue the second half of the fat in the mess tins, amen we serve the French kidney beans. We prepare in the same way peas and lentils. It is recommended that we season the boiled French kidney beans with sauteed Ohio and. tomato paste. Millet porridge with French kidney beans (or pe?ss); We put the soaked French kidney beans in e, 991?). pops ??ilg?j?dttel?, ?and boil? 21,512 hours, until done. Then tie salt then, put in; the: prepared igroats and b61317 30-.1Ib Inin'utes until thick, after which we and to the porridge one-half. the prescribed fat ration, and cook under a slow fire. We serve the other?half of the fat ration in the mess tins, with the food. Pearl barley porridge with French kidney beans (or peas) . We put the soaked French kidney beans (or peas) and the pearl barley fin boiling salt water and boil slowly for 3. 5-2 hours until thick.- After this we add one- ~hali? the preu scribed fat ration, close the cover of the boiler and continue to boil 405* mm 13A FORM F012 TRANSLATRON 8 FEB. 55 . (CONTINUATION -6 Declassified in Part - Sanitized Copy Apprvoed for Release 2012/11/20 CIA-RDP81-01043R001400020014-5 I Declassified in Part- Sanitized Copy Approved for Release 2012/11/20: CIA- RD-P81 O1043R001400020-014 mum TRANSLATION . . . - - under a. e?tlov gifesifpr 304.0 minutes, until done After. this ?skid. serve?mw 6 the porridge? TMSLE of the meme for Water and Salt for 1 kg9 Duration of Cooking 9.an :Y'l?ld of Dishes Prepared with Macaroni Products and Legumes1:5; EM Designation cw?! 12'! {Chang?s Salt in grems Duration of cooking in min "?iers . - 4 Macaroni (noodlesI?ean (not shelledShelled peas ranch kidney beans (lentils) '2 3 ii ?3 i 122:1) .x.z 3.41.2.3 mum?L ?nuanpnweg-Jm- A Second. Vegeiseble ?ishes Pot eto 2311168. We put some clean poteisoes in ?he boiler, pour in water to 1 cm above the posteizoes, 85.6. 15 grams of 58.1% to 1 kg of potato and. boil for 20-30 rut'mutes, unt. Ll acne. We then pour 6f? broth into a separate vessel, 81:16. I . . 123322 the menu potatoes? in :the pot with a im'oaien pestie made of hard wool? (biz-ch, 029.11., maple) . ?10 the mshed potato we, add the prescribed fat and hot broth until ?93. re a normal thiclmess and. then mist ~asl'xorrstigisly. When we boil puree in bone.) r? Tounied. by cement and you?" off the broth, it is difficult to take less ricy weight than approst?s?altely one?th?d of the weight ?of the clean potatoes. 115-2?: Emir @153 iesim sari 3 .7517;- 51? - Declassified i Part - Sanitized Copy Approved for CIA-RDP81-O1043R001400020014-5 Declassified in Part- Sanitized Copy Approved for Release 2012/11/2 A-RDP8 01043R001400020014that, together With the.fet, 1? some sauteed onions, 10-15 grams per serving. In the preparation of potato puree with soy. been flour, 'the letter should be put in the pot simultaneously: with the potatoPoteto puree with French?- kidney beans (oz?jpeae) and meat grew: We put soaked French kidney in boiling miter end _b?oil for 1.5-2 hours. After this we put in some cut up potatoes, 513.11: and continue to boil the 13oimtoes and French approximately 30 minutes. After this I. pour off the broth, mash'hthe h??t potatoes and the. beans in the pot I: e. pestle, ?1616. hot broth, fety and mix well. ?When we serve the ee ee should pour sone gravy over it. :5 .1 {11:11}. 1:13. aere? meat sauce (gravy). We out up the meat in email pieces, fry it in s. skillet in hot grease until~31t has a. czjustnf We gut-the fried meet in a pot, cove: 1t 1'1 12 water and boil for 301110 minutes. 3? 325:6 'the' meat. t?oth obtained ?.1.ch the boiled meet we mix gone hzzown flour. until we have thick cream and shell 903.1 for 30 minutes. Aften thge tie 813.6 to the sauce. some. sauteed vegetable-5? 0211011; or carrots), sauteed. tQuiIato, pepper, 3.2.urel leaves, Belt, boiled pieces >3 1113.1: 3 and boil 10-15 minutes longer under a slow fire. 13oz: LL serving of gravy; We? needrthe stemming meet; grams-,5 flour -- i - 5zg-1?8m5, tomatopesteh-MS grams, 'cei?r?ote?, 50? ?grams, onions 1.0 0.05 gram?fiiurel 45:0:055 glens, salt - l'grem, water -. a 70 -- . Laui 1 egg-1:36. petatoes. .?iie out the potatoes" up 11.10 pieces, put them?in a boiler 131.711 .31: water and boil for 20-25 minutes ?uhtil'd6n?. Then we pour off the inrot?- end use it in the first 63.611, and seas?on?the potatoes with fat. 3(1- tet?oes' with vegetables. we cut the; clean potatoes into pieces them in the pot. venom: in. broth ornate? almost to the surface of the .?ntatoes, put in tcmto 'gia?ste 33.313133 vegetables; laureii?eeve?'} pepper, salt? put 1.21.1 1111 on the pot? ?ghti?riandestardom/3111363 201.30 minutes until done. arc-? ugm-acx ?um- 1 1.1.5. 1:11 . Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-1043R001400020014-5 y-ra. Declassified in Part - Sanitized Copy Approved for Release 201/11/20 CIA-11RDP-0043R001400020014-5 .. 1? ?ah-mums mmsumm . PAGE NUMBER ill-led. We cut up into pieces cleaned, raw, or boiled (in the skin) potatoes. We then salt them and 'fry on the range in a skillet (in a. layer 5-6 cm) with hot glease until the formation of a. golden crust, 10-15 minutes. If we fry raw potatoes, we should finish cooking them byroasting 1n the oven. . Tree cabbage. We put fresh shredded cabbage or sauerkraut in a. pot, cover title a small quantity of broth or water (for 1 kg of cabbage, we use 300 grams of broth). Then we put in tomato paste, cover the pot and stew for lu-nl.5 hours, stirring from time to time. After this we add sauteed onions, carrots, flour, laurel leaves, pepper, vinegar, salt and stew forlS-EO minutes longer. Stewed: cabbage with pearl. barley. We add. to the cooked and. well stewed cabbage some boiled pearl barley, mix it well and. stew for 10?15 minutes. Stewed cabbaggvith French'l?ian?y beans ar'??prepared' in the same way as stewed cabbage with pearl barley, the only difference being that instea? of barley we use boiled. kidney beans. .4 1? Vegetable solyanka. We put fresh shredded. cabbage in a pot, add a. small quzmt?ty of broth or water and. tomato paste, and stew for one hour, stirring from time to time. After this we put in the fried potatoes, out up pickled cucumbers, sauteed vegetables ,laurel leaves, pepper, salt, and continue to stew for 15?20 minutes. After this we season the solyanka with browned. flour 8.115. stew .15 ?20 minutes longer. . Vegetable solyanlm with 'pearl barley or French kidney "beans is prepares in the some 1435? as vegetable solyanka, the only difference being that we add boiled pearl barley or French money beans, which we put in together?with the potatoes anal the sauteed vegetables. States. vegetables. We put clean cut-up vegetables, such as beets or cabbage, in the pot, add broth or water 1n an amount equal to about one-half the weight of the vegetables, plus fat and. tomato paste and boil for 15-20 minutes. After this we put in some cut up pieces of potato, browne? onions, carrots, laurel leaves, pepper, and again stew for 15-20 minutes, with the cover on, until done. A351 FORM 33A QISSEMENATION EORM FOR INTELUGENCE TRANSLATICN 8 FEB. SHEET) Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1043R001400020014-5 292-:ch RAHSLAT 10$: 70 s's"m' .. . x: Rgout made of vegetables and meat sauce.: We sautee the clean out up pieces of . vegetables, such as carrots and onions, potatoes, boil fresh cabbage, allow them to half-boil. We put the prepared vegetables in a boiler, cover with meat sauce, add laurel leaves, pepper and salt, cover the boiler with the lid and stew for 15 minutes. It is recomended that we put into the rsgout some Seasoned vegetables: fresh tmnatoes, rape, turnip, green peas, etc, in the of l5~20 grams to the serving, of each kind, putting them in together 111 th the main vegetables. - Cold Dishes Vimzigrettes made of vegetables. :We boil potatoes, beets, and carrots separately in the skin. When we boil the beets, we should add vinegar, in order. to conserve the color, and .to. the ?.potetoes we should add salt. After the vegetables are done, we should" cleanitheuiycut them up into slices, out up SCI-118 fresh or pickled onions end-I?selected sauerkraut. All the prepared vegetables, greens, and parsley should be placed in a Wide vessel, salted, seasoned. with mustard 'and mixed, without the. vegetables. The Preparation of Mustard (or Salad) Seasoning To the prepared mustard we add salt, vinegar, vegetable oil and ground pepper, and shake up well. For one portion of vin?igretteiwelneed the following: prepa?x?d~ mustard 1 gram, vegetable oil - 10-15 grams, mustard- 5-8 grams, pepper .. 1 gram. Vine: .grette with French kidney beans is prepared in the same way as vineigrett with vegetables, the only difference being that we add the boiled French kidney 036313. -, .v Potato salad. We clesn the boiled vegetables (potatoes or carrots) and out fresh or pickled cucumbers into slices (We cut the toytoes into segments). We shred the lettuce, green fennel and parsley. he put the prepared. vegetables in vessel, salt then, cover with salad dressing and mix. salad. To selected seqerkrsut we add some shredded onions, vegetable oil and mixvell. Gs?nmJtine. (Meat Jelly). Gelsntine is prepared groan the feet and lips ?3513895 33A DESSENJNATION FOR TRANSLATION 8 FEBDeclassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-01043R001400020014-5 mush?senor. ?rememnoz: 3 Pass .. . . 71. of cattle and hogs. We first sings these parts and wash them sag in warm water. rhe cleaned and washedxproducta should be.cut; up in pieces of 15-20 cm, put in a boiler, covered cold water at the rate. of 2 liters of water to 1 kg of product, and boiled :Slowly for? 3-h hours. =3 5 5- A?fter this we add onions, carrots, laurel leaves, pods? 32: pepper 'corns, salt, and boil for 30-110 minutes longer. After this we can easily remove the bones from the meat, pour' off the and out up the meat. We put the ground meat the bouillon, 'brlug it to a $011, cool it to the consistency of a liquid kiesul, pour it off into :83 baking pan, and cool in a refrigerator, the; it is kept until it is served. The prepared galantine should he cut up mto earrings and served with horseradish.sauce. We are forbidden to prepare .galantine in the sumner. The Preparation of Sauces (Gravies) Heat, fish? and other sauces improve" the taste of foods, give to then a better ext ernel appearance and i?crease thelruassimiieb'llity. Sauces are?prepared from fat, fisi h, and mushroom bouillons and also from vegetable broths. The sauce mast ecmtain the following: wheat flour, spices and vegetables (carrots, onions parsley and othews). The norm for sauce is 70-80 grams for one dish. grief. gravy. We cut up the bones into pieces of 15-10 cm and roast with vegetables (carrots onions) in shaking pen- in an oven until they are brown. lifter this we pun: them in a with cold water and-boil slowly for 6-8 sears. The fat floating on the surface of the bouillon should be removed and used 1035' the browning of flour or vegetables. After the boiling, we pass the through a sieve and nine with ?the?iflo?uru ee'haye hmyn?ed onthe range to a consistency of a creamf liquidgada saulgeedjtozgatoxpapstefand 5611? for 1 hour. W1 or this the gravy should be filtered, seasoned with sauteed vegetables, laurel pepper, salt, and boiled 5-10 ninutes longer. For-vegetables and great ecosmended that we add to thermeat gravy" up roasted metals the amount of 1&5 grams to 100,. grams of graVyi We use the meat gravy with meat, vegetables, and great dishes.a Thevtaste of the gravy is sour, . 2. .. D3 SSEMINATION FORM FOR TRANSLAHON (COMINUATKPN SHEEN Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1043R001400020014-5 urul um. h' wan-1m. l?f" ., .1 . AN sumon . A l. AGE NUMBER- 3' - . 72 I wruusn- Ar. wrvwith an odor of fried meat e115. spices, and. it has a brown coloring .- For 1 liter of gravy we need. the following Iwhea?c. flour, 50 grams; fat, 50 grams; twato paste, 30 grams; split? - 10 grams; laurel leaves, 0 2 grams; pepper corns, 0.5 grams, carrotg, 50 grams; onions, 50 50 grams; bouillon, lite: . 3 . 1 Fish gravy. we place the fish wastes (head, lzail9- fins an?. sgalea), obteinea in the dressing of fresh fish, into e. 1301-. 13:51:? lu cold water (to kg of fish paste, 3 liters of water), add. some raw. onion; culinary herbs and boil over a. slow" fire for 195-50 minutes. After this we ?lter the bouillon through a. sieve, mix 1.32120 it zome browned flour, to the thickness of a. liquid creem, and boil for Elk-30 minutes. A%er this we odd to the gravy some Sauteed vegetablee and tenetoes, laurel leaves, pepper; salt, 'and boil lO-?15. minutes longer. The glary will taste sour, wl3;h an odor of asp; Zena galor? will be ?brownc . The fiehhgravynis served with thegffieh (Emilee;L 5 ?5 For 1 liter-oi" gravy eletneed the following: wheat flour?,?50. grams; fat, it: grew; sillt, Ilo?grems; tomato paste," 30 grams; laurel leaves, 0.3 grape; pepper corms, 0.23 grams; carrots, 50 :grams, SO gra?zs; onions, 50 grams; greenstu?ff, 50 grams; bouillon, 1 liter. ,5 .. ?Eoma?izo sauce (gravy) with vegetables. We sautee vegetables (carrots, onions, - 1- lav-.19 ?um-L . - .. we. 3: 225-. parsley), out up in small pieces for 10-15 minutes. we mix with the vegepebl blee prof-.13. or hot water some browned flour and boil for 25-30 mimztes. We then add resets blee eesl?ceea. with emote, some laurel leaves, p?pper, salt, e316. bo?l Solo gimme; longer. - pm. - A {up It: 2-3 recommended {hot one place in the sauce some fresh tomato lend boiled - 2.--.-. ., -ltmez beans, pass. $.hrough eelpyei pope green parsley??, enifennel, putting :hcm in together With spices. 'l?he taste of ?le eeuce will be sharply sour W5 th an odor of ,vegebebies and brown color. Tomato sauce is served with vegetable seizes French kid?lley beans! Milo sauce pep be prepared with meat and fish bouillons. '3 ?Si FARM SSZIWNAHON TRANSLATION . 55 5133531?) n. - Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1043R001400020014-5 runs-warn wry ?Jam. ?my; ?nu-(mew . shyl-) 1 ?Mme?warmwn-r .- 3 wuw-nw-m-m- Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-01043R001400020014liter of tometo sauce we need the following: wheat flour; 50 grams; fat, 50 grams; tomato paste, 50 grams; carrots, 1.00 grams;- onion, 100 grams; greenstuff, 50 grams; vegetable broth 1 liter; ground pepper, 0. 1t- grams, laurel leaves, 0.2 grams Mustard sauce with onion. We chutes finely cut up onion in fat for 10-15 minutes; after this we add. to it vinegar, laurel leaves, pepper and continue to sevrtee wtil the disappearance of the odor of the vinegar, 5-10 minutes. After this we put the sauteed onion in prepared meat or fish sauce, add the prepared. mustard, and boil for 5-10 minutes. The taste of the sauce will be tart; the odor will be that of mustard and the cblor will be brown. Mustard sauce made of fish bouillon is served with fish dishes, and that made of meat bouillon, with meat dishes. For 1 liter of mustard sauce we" need 'the'followin?g? prepared mustard, 20 grams; vinegar, 75 arm; onion, 50 grams, pepper, 0 1; grams, laurel leaves, 0.2 grams; prepared meat or fish sauce, 1 liter. Sauce withpickled cucumbers. We add to the preparedh?ue'st or fish sauce. some pi ckled cucumbers, cut up in smell pieces (tol liter of sauce, 200 grams of cucumbers), sauteed onions, pepper, laurel leaves, and boil for 10?15 minutes. The sauce is served with boiled potatoes and potato puree, and also with fish and meat dishes . Preparation of Tea. Hot water for tea is heated in boilers or in special kettles in which one must not prepare other drinks. The tee. should be boiled only in tespots, preferably of esxthemrere or porcelain. We must not boil tee. in kettles and mess -3 Esters boiling the tea, the: teapots should be rinsed, with boiling ireter. We put in a measured amount of tee; pour in the boiling water, put .on the cover, and set on the side of a. hot range, allowing it to stand for 10-15 minutes without boiling. For each pot of tea we use 0.5 grams. of tee per person. Before serving the tee, after it is Massey we pour it into the teapots, 53113. the letter with boiling water and. send them to the mess hall. For each soldier or sergeant, we prepare 0.5 grams of tea. for one meal. FORM 23A DESSEMINATEON FORM FOR ENTELLIGENCE 8 FEB. 55 (CONTINUATION .- I. - . an u. - (vh1?1? Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-01043R001400020014-5 1' - .. . XII RXILES FOR THE VITAMIN AND VITAMIN A IN THE PROCESSING AND THE PREPARATION 3F roons. 3? 111125151311 protects us against scurvy It is to be found chiefly in fresh vegetables, fruits, and. greenstuf; The sources of vitamin an arm foods are cabbage, potatoes and. fresh greenstuff' -- garden end vim Ilines. A large amount of vitamin is also found in ?fennel, green parsley, carrots, spring . onions end. in wild; greens-buffs, young nettles., clover,~ blue Incerne, sorrel, tart sorrel (oxalic acetoselle) etc. Vitamin is contained in butter end. yellow of eggs. It protects against the disease caller} hemerelopia. In. vegetables ans. ?reenetuff 15' foqnd in the form ofa. redaioh substance known as carotene, from which vitamin A is formed in the organism of man. all the vegetables prescribed. es food {or the armed forces, carrots contain the greatest quantity of carotene. It is in practice the basic product providing a supply of vitamin A in the ration of troops: Hence, it is very important to see that carrots are served daily, and in the absence of them, in the summertime, we shoulci serve garden or wild greenstuff, spring onions, fennel, parsley, lettuce, sorrel, young nettles, lucerne, all of Which contain a great deal of carotene. Special attention should be glven to the conservation of vitamin C, since it is less stable and easily ?estroyed. by incorrect processing of the ?9061 products, long boiling or keeping over cocked. foods. . In oraer to conserve vita'ein in the food, the cook should observe the ma:- following rules: 1) Benet start the dressing of vegetables earlier than honrs before seeking, nor the cutting up of the vegetables earlier than. 1-2 hours before cooking. they will lose in 30 minntes a great?eal of their Cleaned and cut up -- cabbage, beets, etc be kept covered with a moist fabric but not for more than 1 hour. FORM 33A ELSSEWNATLON FORM FOR LNTELUGENCE TRANSLATION 8 FEB. 56 SHEET) . Declassified in Part - Sanitized Copy Approved for Relase 2012/11/20 CIA-RDP81-O1043R001400020014-5 Declassified In Part- Sanitized Copy Approved for Release 2012/11/20: CIA-RDP81- O1043ROO1400020014- 5 1m? GENCE TRANSLATIOI: - 'y 2) Frozen potatoes end vegenabl?es shoula. b?e pit in the pot for cooking without being thence.Thew1ng before the beginning of. cooking leads to the almost complete destruction of vitamin Frozen potatoes, 'p1eced in the pot withmz?c thawing, lose only 10-15% of their vitamin 3) When we boll potatoes and; other vegetables, we must put them in boiling Later, because the loss of vitamin :will be increased. if we put than in cold meter. Potatoes will lose less oi?'sheu Vitemin C. if they are boiled with the slain on. LL) Greenstuff, parsley, after careful washing in clean cold v.1 water, should be put, before serving;.not in a. boiler but in a; tux-sen, cut up in smell pieces. 5) We wash sauerkraut only under exceptional circumstances, when it is very sour. The washing and pressing causes a. heavy loss of vitamin C. The sever-Mani; brine of good quality should be used for adding to shchi, ancl for? seasoning of salads and vinaigrettes; kept without brine does not contain any vitamin C. . 6) I-i-?e boil vegetables and. vegetable soup in pots with the cover on. In open fee-ts the loss of vitmsin is greater. 7) If. we boil vegetables for e. long time or keep over cooked, more vitamin is ?estroye?; hence, in serving food to 'two groups, theifood should. be prepared for such group separately, observing the per-10a preecri?oet?)?. for boiling .of the products. 8) when we prepare potato puree by passing 3.8 chrough a meet cutter, the loss of vimsin amounts to 70-90? . Less ??temin is loss if the potatoes are mashed in the pot with a wooden pestle. 9) ?nches should be served meaietely after they?ere prepared. if we keep shchi made of fresh cabbage for 3 hours at temperature of 70 es here is left in it only 20% of vitamin if kept for 6 hours, there left- in it only 10% of vitamin c. During :this time the vitamin is can? r3. etely destroyed}. in potato soup.1n sour shchi and the vitamin Li? is kept for 2 hours at a. telnpereture of 75-90 "Em 33A FORM FOR FRANSLAHON 8 FEB. :56 (CONTINUATION SHEET) Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1043R001400020014-5 . Declassified in Part- Sanitized Copy Ap roved for Release 2012/11/20 CIA- RDP81- 01043R001400020014'pmignum'm 76 . . a. :p degrees, up to 60% of the vitemi'n'c is retainec?i, but in other cases only uprto 30%. By repeated heating of Vegetable 3:183:35. the vitamin is destroyed completely 10) We are not permitted to boil vegetables in tin! copper or iron vessels whose - plating is defective. In such vessels the vitemin is (lestroyed completem 11) If vegetaol?es are kept? "fo?r a. long time in warehouses, the aha A we gmduslly destroyed in the course of tim'e and their content in the vegetables - 3:5 gre3t?lv reduced; hence, when summer comes on, We should 83.3 to the food some fresh gaz?den vegetables or wild greenstuff. Vitamin is practically absent. in 33533. vegetables. 12) Sifeenstuff and. vegetables intended. for food; should. ?be Maserved in e. no Eylsee. The direct rays of the sun destroy the vitamin A and, hence, we must not expose cut up vegetables to the rays of the sun. .. l? n. PREPARATION OF FOOD FOR Eef are beginning to serve the foods, 'the cook-instructor checks the actual aim of the prepared 212513. 8313' se?condl ?shes, and the weight of" the meat and . $1311 wartims. ?h . :f I, 4.x. 'lhe volume of the first dishes, 12.113 also the weight of the 'secm? ?shes Ind. of the m3 fish pastimes should c6rrespoi13to the yiel?is prescribed in ache of provisions. ?Ehe volume of the first dishes aha of some of the second. dishes (por?ri?ge, etc p111 ee. ragout, anii others) 38 3etermine3 by meens of a "port meter" {see Ajmendix No. 12) Which every 3031: should 13103: to" use,'_ By divid?ng the volmm of food in the pots by the z?imher'on messing status, we aetermine ltvarr??uin?' actual yield for $921.9 em1e31he mime 93.393th in was "43' 363 112.253?? mesa? are 35116 6mm as messmg status 33;: aivfaisg the 17011338 of the ?by the number on? messing status 41s obtain' the actua; volume of she portion of the ?33. dish, miy, 363: 519 711 cc. Bf; the same method we che?is .the volume and weight of the se?cmd green 2:33 130138.150 dishes. For example, the iroltnne of porridge pre?xed the pet is lSE'liters. Divitlizie; this by the amber on messing status} we determine the sews"; volume of a. portion of the second. 35.533 155 000; 510 .3 3014 cc. Multiplying ug?Mmsanalw Mam mannera-umm 33A FQRM FOR TRANSLATSON commumos sum) Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-01043R001400020014-5 .4 Declassified in Pert- Sanitized Copy Approved for Release 2012/11/20: CIA-RDP81- 01043R001400020014- 5 ?I?Emih?mcs .. PAGE . 77 the volume of the portion of porridgeby'it?s" s'p?eci?fid W??g?t he determine the actual average weight of 1 portion, 3thl.2 In the first dishes, we should direct our-11.13121 attention not only to the volmne of the food but also to its thickness, that is, the amt of vegetables 1 and greets, which in each portion should be, together with the meet, not less than 300 glans; hence, in the drawing up of the apportionment we should sure that for one portion there will he not less than 350 grams of vegetables or greats, @055, corresponding to the. coefficient of substitution. less essential is the observance of the norms for the waste in potatoes. EZ?he waste in~ the processing of vegetables should not exceed the prescribed norms. We to reduce the waste in every way. The thickness of the food is determined by sampling several portions, by the removal of liqaid and by weighing; the thick. parts on scales. We renove the li?uid pert by six-315%; through a double layer of clean gauze or a. fine sieve. The actual average weight of the proportion of meat (or fish) is determined by weighing all the boiled meat without bone and dividing it by the matter of persons on messing status. For example, the weight of the boiled meet is 35.7 kg. Dividing into 510 poi. 310115 (the number of those on messing status), we determine the weight of one meet portion in grams: 35.700510 70 grams. The actual weight of one portion of meat is placed on the control sheet and on the board in the kitchen. If the actual weight of the portion of meat or fish turns out to be. less than the pres smite-i. apportionment, one should. report the fact imedietely to memger of the mess hell and to the chief of Class I supplies. After the checking of the averege weight Of; the portion of meat or. fish, we estimate the quantity of the prepared portion. .. 20 to 30 minutes before the food is to he served, the cook-instructor checks the quality of the?prepered dishes. he takes sanples from each pot and each cooking operation. For the liquid dishes, the food should be mixed and a small quantity of food taken. si" oh a scoop from each pot. I 13A FORM FOR TRANSLATION 8 (CONTINUATION SHEET) Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 . - r?Hm . Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-01043R001400020014-5 T-RAHSLALOH r- Vessels intendea for serving purposes, tureens and scoops, should. first be measured. and their capacity should be known hysan the cgoks. The issuing of the first one second dishes is- done. with separate scoops (ladies). For convenience in serving, some tables should be set up at the issuing uiznlow and some stools on which to place. the pots of food and the tureens. Here, too there should be 3:22 Kitchen scsles for the checking of the weight of the portions. A cock is assigned for the serving of each dish (first or second). The cook- metructor should check the correctness of the issuing of the food and the uni- femity of it 3 distribution, especially the weight of the meat and fish portions. It is forbidden to silos men of the deny detail to issue the food. The cooks should have on clean special clothings Before beginning to serve the food, the senior cook of the shift puts into the range boilers the portion of meat intendei for serving, pour-s us??f??o'uillon on them,"p1ece"s' the" boiler'on the range em?i boils the portions for 15 mimtes?. . . I At the time v3 by the order to the regiment, the cooking of the ?000". sod the preperetion a: the tea should be completes. After the testing of the food, by the surgeon and the rendering of his decision as to its fitness the food is presentea. for testing by the cosmender of the regiment or the oeputy commander of the regiment in charge of supplies. The duty officer of the regiment, before the of the food, checks to quality, melting the appropriate notation on the control sheet 3 in case of cicubt as to the (Nelity of the food, he muesietely reports to the emanate:- of the regiments s25. cells the surgeon. Penniosion for serving the food is given by the duty officer of the regiment. The senior officer of the company or; the duty officer or the oornpgaxrg must, .. 5' fore the beginning of the: semng of the food, report to the kitchen duty cui?icer the number of persons who are on (Retail and. those that are absent for service di?uties and for when it is necessary to leave some food. 9.11s senior cook of the shift on the basis of the instructions of the kitchen dirty officer, removes the necessary quantity of food before the general serving 3? 375A DISSEMNATION FORMFOR ENTELUGENCETRANSLATSON 8 FEB. (CONTINUATION .r .1 . I Declassified in Part- Sanitized Copy Approved for Release 2012/11/20: CIA- 01043R001400020014- 5 . 7 4 v. 4 . Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-01043R001400020014-5 - . I 41!" PAGE uumssn puts it in separate closed vessels and. mediately carries it to the refrigerator_ or ice box. The portions of meat are,p1.ace& in a. separate vessel. - The cook~instructor must melte- a; personal check to see whether or not the cooks know how to distribute the food uhiformly and, if it is: necessary, he wesches tnew.1~ie checks the. cleanlihess of the ladies (scoops), their capacity, mi 1101 they meet the reqizirements for serving. For each shift, the mess?dishes 12:91.13. Lao? aimshsions.. IN. THE gs res soon . 15 minutes before the serving of} the meal, the contender of each company for smaller unit sends to the mess hall 1 soldier for each table (10 to 12 men) mater the amend. of a. sergeant (or company duty officer), for the preparation of the pistes and dishes and. the food- for their smell- units. The'senior'of the party . 1.31:1: be 3.15 sm;iva1 to the manager or the mess hall and under his direction proceeds to serve the tables: he receives the plates and dishes, bread, sugar 5-12-13 distributes them over the tables, The senior of the party signs a. receipt re: the plates and dishes. The s01&1'ers setting the table distribute the t-eolemre ..- plates, bowls, spoons, forks, knives, mags, sait shakers, pepper shakers mus herd bowls, bread. trays with breed, water bottles with boiling mete-r or teapots. For the putting of the scraps 2 additional. gureens are pieces. at each table .. We are forbidden to place the containers with the hot feed aireetly On the oilcloth; under each container should be. placesi a, circular 131668 of seed .or metal in order to protect the oilcloth from damage. The senior of the party reports to the duty?kitchen officer the canpietion of the es tting of the ts?oles, the of new arriving it the mess hall for the meal 5.04- . i are receires permission for the serving of the firet 1'2" The .irst dis shes are hsnaed out in acntamers 5-10 minutes before the smell units, so that &ur1ng this time the food. trill hot get ?0013.th not put into the tureens until the srrixfel of the smell mite; it is forhi?den to put the Tood into the tureens esrlier then this. y- .. The seeoml ?shes and the tea. are served. after the .srr1val of the smsli units. ?y - . ?(3531:9314 1253A DISSMNATKON FORM FOR INTELLICENCs 3 FEB. 5?25 (CONTINUATION SHEEP) Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-01043R001400020014-5 ??T?u?The cooked. food, placed. on? the table containers Should We a tehperatm-e of at least 75 degrees for the first dishes and not less than 65 degrees for the second. dishes.-. - ?1 1" . - . M: The serving the food: he the smell. units is dpn'e' by the copk.- it is preferable ?i i'oet: the senior cook of the shift Serve the meat and- fish portions months-second (EM-hes. Line cook-instructor sh'ouid see that the food in the containers is served: uniformly, in the prescribecl amounts. The liquid. dishes from the boilers ere poured out in measured scoops (or andlee). When we servefood from small boilers, 5100111121. first mix the contents with the 3660p. In large boilers the frequent mii??g leads to extensive thewfooa ?into- smalljpahticles en?, hence, it is not recommencled that we mix the food. mien serving it, baht We should serve Izr?fomiw from the bottom an?from .?the upper part of? the boiler. Into each container of the first dish mete 533-3 smite 'fat taken from the surface 4 of: the boiler before serving the fo?o?, and in she put in some finely (1?33 up 8:03. ?eshed Egreenstuff (spring-?onions, parsley; fennel, etc) to improve the quality, the taste, and. the external epp'earance of the dish.? {the secom'x?. gram dishes -- porridge, thin gruel, potato ?puree ??te?f m?s?ii he put into the container with measured: scoopee We arid the renaming half of the ?fe-i: ration, prescribe? mazspot? check-the weight in the selerate containers. Si'he lyoxt?ftious of boiled heater-e3, as ?ne, served 1n th?hrst dishes; in earnest-e tureens for port-lone of ?eet 31161111112812 be boiled lite?: in bouillon. The meat portions are served in accordence with an esthhet moxie in the presence of the ?iher, Web the" supervision of the cook? n-q; Mo?s-lunwn-suozc for. $9an cook) and the kitchen duty officer. .M'Wzo' um: i .. Got? esh, rogoat, beef stroganov and neat sauce (gravy) are issuea. to each ?n table (10 men} by weight in a?s?pare?te vessel Ctureens?, containers), and: the sizeWeo. boiled am fried meet, and the grmma. mes. ?a in portions, by weight. Stine gem; is served in a. separate vessel. Up until '4 .. are ?.34 they shoals remain on a. hot range: I g?mnww? u: panes-r "Le: TRANSLATEON 3. :13 ?a ?commumou seam Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 - Declassified in Part - Sanitized CopyApproved for Reease 2012/11/20 CIA-RDP81-01043R001400020014PAGE NUMBER . $1 . - . it For unifomity in the distribution of the food it is extremely important that it ?be served in containers with the same especityg- or emple, for or 10 men; this helps the cook to? get sec-.mtxmedb th precise smoun't of_the port-ions. . . . Food is served to patients in the regimental hospital in accordance with me instruction of the kitchen duty officer. 4 Food is served last of all to those 1mo are in the lock up. . In serving the smell units or the guards and those served outside the mess hall, the food. must be served in vessels (themes containers) closed with covers? It is forbidden to serve foodl?n galvanized buc?. :ets and containers without cover. In the process of serving the food, the senior cook checks to see that is left in the boilers, the thickness, the nizfnhef of?s??sitsns; sndzalso checks the mifomity and. completeness the prescribed are served. The volume of food in the pots is detennined?hy a. pot meter. During; the time of the meal the cookuinstructor (or senior cook) must go in person into the dining room and talk to the soldiers and sergeants about the ciwmlity of the, food and find out their wishes in order to take then-into account in his subsequent work. After the serving of the food, the cook-instructor checks the remiss of the first and; second dishes, the meat and fish portions? and finds outwhy the food was left over. XV. KEEPING OVER OF COOKED FOOD The heepin? over of cooked .invfor persons of the those persons the are absent on a ?service detsil. ?Before the reg-'33. er meal, the cooked food assigned for later consumption by absent. persons, in accordance with a iequisition of the senior officer of the smell unit or a request of the duty officer of the kitchen, is taken out in a. separate closed vessel and put in 8. cold plane (in an ice box or refrigerator) The nest and fish portions BA DESSEMENAHON FORM FOR INTELLIGENCE TRANSLATEON . 8 F1335 (CONTINUATION SHEET) Declassified in Part- Sanitized Copy Approved for Release 2012/11/20: CIA- RDP81- 01043R001400020014- 5 mmi?fmoz: I . A 8, should he kept separately; covered with a; piece a: keen? The period. for keeping The cooked. recanto be keptfor a. :1 ever should not be more than 1: hours. time no to 2 hours may be left? on a range having e. temperature of not less than 10 degrees. It is categoricgly forbidden to keep food in the oven of the range. .We are forbidden to keep over grmma fish and stuffing; The keeping of semi-prepared food products such as? ground meat sue meat cutlets, cut up for boiltirng or ?ying of portions of meat or fish, :15 forbidden. Semi-prepared food. products should be cooked imediately after they (are prepares. . Cold dishes (viraigrettes and. salads) may he kept over in a refrigerator or ice box, but not for more then .2 hears me without oregamg with .011 or vinegar. The dressing of vegetables with vegetable 0:11 am. vinegar should be put on est be? '9 the serving of the. food. 7 . '1 .. We are forbidden to keep over vegetables 1341 a galyanized vessel or in a. vessel whose copper plating is poor and damsged, because this may cause poisoning with the salts of the metals. 1 Before allowing the serving of the foods that have been kept over, the senior nook of the shift must amine them in person and see that they are of good quality before serving them. Liquid dishes must be boned. for 15 minutes, am second! meat and fish dishes should be fried some more. If we. keep over portions of coiled meet3 they should be put in??soup and hailed. a, second. time. Heatecl up ??ishes should. be served. imadiatelxgg The further keeping of them is forbid?en. The cook instructor must check, in person, to see if the cooks know the rules for the keeping over of cooked. foods end make sure that the foods have been :13th prayer 0 XVI. WASHING AND STORING OF THE PLATES AND DISHES AND THE KEEPING OF THE WORK PREMISES The Kitchen Vessels? After the serving of the food, ?the remeins of food shoum be remove?i from the boilers, the letter cleaned on the. outside with a. piece of best and fillecl 1124mm; oi? clean eater; In orae?-t?et authe remains of: food. left sticking 23A F33 SSEMQNATECN FORM FDR INTELUGENCE TRANSLATEON :3 FEBJsbul'ned) (communion swam Declassdifie inPart - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1043R001400020014-5 - Declassified in Part - Sanitized Copy Appoved for Release 2012/11/20 CIA-RDP81-01043R001400020014-5 Wallis ?eewcs 12:2:st non .- 1 PAGE NUMBER . 83 (burned) my come off easily, itui-e necessary that. the use poured ninto the boiler be. heated to spproximtely 70-80 degrees. To remove more effectively the sticking particles of food, we clean the inside walls" and bottom of the Wboller 213?. a. stiff grass brush or. a. piece of best, After which we wash with boil lag meter. t-e should not wash tin plated vessels with sand, brick powder or a. metallic Mm sh, because the employment of them injures the vessels. Containers used for carrying raw meat and vegetables, scoops and other .tcben vessels, regardless of the purpose for which they are used should at first be cleaned on the outside then washed on the inside with warm water sun: um ?um. hearing 2-. temperature of 70?80 degrees C. The washing with warm water should be repeated .2. least twice, depending upon how dirty the vessel is. After the boilers are dried: and c?evei-ed' with a. 115.. Baking pens, sk illets, containers and other vessels, after being washed, should also be dried and kept dry in a. closed cupboard or on shelves. 2! 3 2? ?l Brushes; after being used should be cleaned, and boiled a. little in a. 2% solution of: clean sods, washed in hot water and dried. Dining Room Plates, Dishes, and Other Utensils. 1 After the meal, all the tableware and utensils that have been. used should be csrefulf-g cl sewed. of the remains of food. The cleaning is: done t?t?h a piece on" best on s. grass brush. It is forbidden to do the cleaning with the naked haulsy with wetsuit: scrubbers or metallic brushes. The utensils should be washed inme?ietely aft er the remains of food are removed from them. The knives and tanks should be cleaned with fine clean send, ashes, emery powder or emery .5) (glass) paper . 1hetellie vessels should be cleaned only 3; 2. - I 7 I with chalk. . We wash the kitchen utensils in three waters; the first water plus 50 degrees, and the second plus 60 degrees. After this we scald the utensils in hot boiling wa ten or put them for 1?2 minutes in a. special basket in boiling hot we.1 ex We silo:- 121:1 wrefullv dry; the washed utensils but not rub them. The spoons, knives, :12 ?0 111.3 should be washed in the same .1133 as the dining room utensils, but 13A DHSSEAMNATION FORM FDR TNTELUGENCE TRANSEATIQN SHEEN Declassifed in - Sanitized Copy Approved or Release 2012/11/20 CIA-RDP81-0104001400020014-5 . ??ssxn?f?msim?wzafter washing they' should; heiwigied dry so $1281; therein]: not rust. For a more effeetlve removal of the grease we was 1;?o the water of second washing a solution of clean washing sode. or ash lye- Arse;- being washed in lye, the utensils smudge-e rinsed. with clean water and then with boiling water. It is forbidden to use sods, lye, or soap to wash alm?nisn utensils and the metallic spoons, because ?1;his causes them he wear Hrsp1dly (appearance of small holes in the utensils) "7 In serving the tables, clearing hhem and washing the utensils one should be very tasteful. Special care should be when in handling all the vessels and tableware; f3 BEE. 1 glass, porcelain, earthenware and enamel. We must not your hot water all at once into thick glass vessels such ac; waiter bottles and cut glass vessels, if they are cold, especially if acme col?t '23. Eser has been lefi; in To keep?the' glass free; 5' from the hoilzmg water, we should. at first rinse the vessel with a. little warm water, Enveduauy heat up the bottom and; walls and. then pour the hot water or tea in?co up the nemed; vessel. Glasses, porcelain and. enameled mugs should. 'be carried on trays. Ihe porcelain and plates, tureens, saucers, etc, 31:. the ear-vino of the meal and the cleanmg of the tsble, should he harried in small .. 3312- .es of not more than 10 or 12 planes. The pile should. contain the same kind. 0. were: deep plate together. shallow planes together, without alternai; m: lves spoons forks, or even bones and hard. pieces of food left; should 2101; le?; between the glates in the piles but should he gathered up separately. When we eerryi. he tableware in lpiles and: set it on one table, we must be careful . ~a - 4 . a .101; 1:0 sz'llze or shake 1 "no. nu~_ :e shoal-i else handle the whens 115 carefully when we wash are them. - - ?for mshing we put the vessels in .a pan; or sink with water, one by one, .1- cavx?ciously, so that the vessels will not strike against each other or against Jae walls or he stem of the pan or sink In the wash sinks of concrete, sheet 1.011, new. enamel the bottom and walls must be lined with a. wooden grating to seduce the breakage of the Vessels brokgn enamel: mugs, teapots, ureens and plates, should be protected. against blows. and. pressure, and they should .. .. 3? :34 .r 33.4. ms: FQRM is. TRANSLATION 5.3 . communion swam Declassified in Part- Sanitized Copy Approved for Release 2012/11/20: CIA- RDP81- 01043R001400020014- 5 N. Declassified in Part- Sanitized Copy Approved for Release 2012/11/20: CIA-RDP81-01043R001400020014- 5 ms: numuss 85 A .g 1., 'Ni?f?h?l? not be placed empty on a. heated'ohgjget i129: the fire; this causes a Cracking of the enamel. -Vessels with the enamel broken rust quickly and become unfit for ?use. in such vessels we should not leave watcr but should dry them carefully iazfter dashing. I We are categorically forbidden to damage the vessel -- to bend, crush, ?cm/915e, or knock it with metal spoons, mugs, or tureens, break lumps of sugar strike them against other objects or to cut or products in them. Fer the protection of the dining room oilcloth, we should put under the: stew pan containing hot food and under the teapots with hot boiling water a wooden d5 so or metallic support; sharg corners and edges of the table should he smoothed with a plane before covering; the table with the on the oilcloth we should not cut. bread or meat, nor break pieces of sugar, etc, nor in any case should we nail the oilcloth to the table; when we clean up we should not fold the oilcloth but should roll it on a. synooth stick. ?Ehe mess hell utensils of- every day use should be kept as follows in cupboards, Eitsea with a lock, separately from the kitchen utensils; the glasses and?mugs?. in rose on shelves, upside down; the enameled and almimm tureens, plates, and saucers, in piles of not more than 20 Opieces, upside down; porcelain-chineware plates and saucers, in tiles of not more than 10 pieces, upside down or placed edgetwrise When we store the vessels edgewise, the shelves should be equipped with lathe which prevent the sliding of the vessels from the shelves. The lmives, forks and spoons o? the mess hall, the tea and other utensils should be kept in separate wooden, boxes and wiped .drye We should {place the essels on the shelves t53:16. take them from the shelves carefully, in order I I my. ?uh?ln- . u; not to strike them against each other. or against other hard. objects. F2 :2 . '4 a Sanitary Requirements it; Tin Plated Vessels The preparation and conservation of food in galvanized end in copper ?slates vessels that have the plating bmlsen ls categorically forbiddeno Nor may we use Gopher scoops when the plating is broken. All the utensils requiring tin plating eye?plating of otherkin'ds should be sent imnedietely for repairA051 FORM BA FORM FOR TRANSLAT 8 FEB. 56 Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-01043R001400020014-5 36 $133341" The tin for tin plating should contain ?not gore than 1 0% of lead. . . After we plate the vessels, they should be carefully washed with water, wiped with a grass brush or rags. After this we put. some water in them and bring it to a boil. Vessels of galvanized iron may be used t?or conserving and boiling of water, fo the hashing of vessels; and for the carrying of loose dry products such as flour, grain and groat's. Cleaning m; the Womooms All the workroom should beOkept irreprqachably clean. We should clean up the rooms each day carefully, remove the dirt,ddust, scraps, cobwebs, etc, ventilate - all of the rooms, and wash the floors immediately after they are soiled. At least once a week, regularly, we should also wash the window frames, clean the wal ls, and 1 if necessary whitewash them. .. . . During the work we 'should do the following: a) Clean up and put in place. all of; the used, packing, vessels and other items of the inventory; Clean up the workroom and surrounding spaces as they_.require it; c) After each work operation, we shouldearefolly clean up the place and wash the tables, the chopping boards,? knives and other objects with hot water; d) At least once a week all the tables and chopping boards should be carefully washed with a 2% hot solution of washing soda; Collection and Removal of the waste and Scraps The wastes from the dressing of the food products and the remains of food should be gathered in metallic..oontsiner.s. .wj th ..As the waste .accmnulates, it should be removed; I . . The waste should be kept in especial; room isolated tron the work and storage quarters, in closed containes?s. The waste should be removed from the collecting vessels each day. 533? mm 13% FORM FOR INTELLIGENCE TRANSLATION 8 see. 516 (mamas sneer; Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-OO143R001400020014-5 . . massmou . . PAGE NUMBEISTAT I All the pecki?g usea. for .th'e' carrying and; keeping of the ?create should be cleaned each day and rinsed with hot boiling water. 3. i? . I?'v Measures for gene, Rodents When spring comes, all the with}? of storage; ?and. mess hall} :haula he closes with a. metallic net or gauze. For the destruction of flies we emplor sticky fly paper and fly catchers. :The empIOyment of poisonous substances is 1 ?L?Oh?l bit-3d. For keeping cockroaches away, We gclose the cracks in the partitions, walls, f? {ii ?33.1 cw. 3 jewels We should not allow crumbs or the remains of food. to the table, in boxes, on the shelves, etc. '11? there are cockroaches present, we clean up the rooms and equipment carefull;r 901120.16. them with boiling vht?r or steam. For' steaming ?the equipment it will as convenient to employ a. special Neakettle-uith? an .imsifie' tube on a convenient empower, where we place some hot ems. Such a ?evlce can easily be prepared from tin containers in any military-1min, on .the spot. To prevent the appearance of rodents (rats and mice) the holes, creeks, and the cps: in .gs arcund pipes should. be ?closed with tin or cement with the arldition grotmol or broken glass;- At a. heightof 'lO-lS cm from the floor, on the legs shelves, we make some metallic unsor-like? guards. For the destruction rodents we employ traps. It 15? forbleden to keep cats in the kitchen or mess hell. . The employment of chemicallsmethod?s for the destruction or" rodents is ellowecl only on condition that venget expert?ae-ratters to ?do the work, in agree- men: with the senior surgeon of the unit and under the supervision of the workers s. -, of the meclicel service. XVII. PERSONAL HYGIENEOF COOKS, SERVICE PERSONNEL, Before they start to work, all the kitchen end mess hall personnel Should take a shower bath, put on cl?esh special? clothing wash their hauls carefully - . Lemma.?w.3.m.. . 13A FORNE FOR Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1043R001400020014-5 DeCIassified in Part- Sanitized Copy Approved forRelease 2012/11/20: CIA- RDP81- 01043R001400020-014 5 WSTAT hath soap? and 'b?rueh. The fihger nan shoum always be trimmed. and cleanerl. The permanent workers of the ki?hchen mess hall ehould: have e. medical examination once a. week. The members of: the daily dets11 for the kitchen should. be given a medical examination by the: assistant surgeon on. duty heifer-cathey begin their - tasks. . I 4 I a. The cooks should wash each ?ow} They should change linen at least twice a week. If necessary, they should change linen more often. While at: work, the personnel of (the lutcn?nemess hall nustlobserve the rules for cleanliness and neatness. The obligatory requirements are the: following: a) One should mob the hands in shifting from one kincl of work to the other, after each soiling of the hams, after an interruption in work and. each time after return to the kitchen (after goihg out to smoke, to the toilet etc) )When one Leaves the kitchen" 'or hens hall: one ehoulcl take off the spe cial ?1 clo?rhing and pus it on again upon returning . {1 . c) The cooks dishing out the ?ood shouldgput on clean Special clothing. In each kit chen there should be the following: a) A wash basin, soap, towel, "epittoon and cleen? opecial-drees fer the Lift I b) Wardrobes for keeping the outer clothing of the personnel of the kitchen and. my clothes rack for the Clethi'n?g of the persons to check the work '1 . Ilr emit-vi: .3373. In. muf?n: aim {3.101 of the kitchens. .v .. RECORDS KEPT IN THE KITCHEN AND MESS in the kitchen we keep the following recoras: "a control sheet of the precincts placed in ?che boilers 3 a record of the medical inspectxon of the and the semi epersonnel; In record 91! ithe ?k?zohen andhesyhell? v?s?sb?l?s; eq?p?ment i-L?lfl inventory; a list of the property in each room. I "3 ?7 E'f. The control m. In the office of the supply section the manager of the mess mall receives the control sheet each any at 1800' hour's, with the information concerning the nmnber of persons on messing status in each of. the smell units, signe? by the chief clerk. -He Wthen? hurh's over ?ne control sheet to the cooko instructor 31161 the Batten keeps .11: ihin personally, ?1116 'ou?i: all ?the ?'35 .cm 32% FQRM FOR .3 pm}, 55 SHEEU Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-0143R001400020014-5 AA: a. ?n an manna?awn .x ., . 2?.va ?urr Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-01043R001400020014-5 5 I rmns?mqn PAGE nuussaSTAT'? 89 necessary informatiOn in the processing work and otter the completion of his period of duty turns it over to the manager of the roses hall. The cook-instructor records the following on the control sheet: When a. new shift comes on -- the food. cooked and not cooks. remaining from the preceding shift. .1 The products received from the food vmehouse for the preparation of break- fast, lunch and. supper. The notation is made immediately upon receipt, on the ?oasis of the invoices. The invoices are attached to the control sheet; the name and net weight of the products placed in the boiler; for example, peeled potatoes, meat without bones (the bones are shown in a. separate column) etc sepmntely for the preparation of breakfast, lunch, and supper. The actual Height of the meet and fish portions and of the second and first dishes after determination by a . When he serves the food to the smell units, the cook-instructor (or senior cook) makes a. notation ?on the. control sheet of the amount .of the portions served to the smell units and gets the notation signed by ?the' comhander of the ems/.1 unit or upon his request by the senior of the party serving the tabler He also makes a. notation of the number of portions requisitioned for those not present at the meal. Aft-er supper, if aw food is left over, the quantity should be noted in the proper columns; In each case, after filling in the information on the control sheet showing that is received and what is placed. in the boiler, the cook instructor (or senior cook) signs the sheet. After the work is done, the kitchen duty officer and the manager .938: the $1255: hall ep?provethecorrectness of the infomtion given on the control sheet and ?ettest this with their signatures. The cook-instructor turns over the filled out control sheet on the same (Bey to the Chief of Class I supplies, who; checks the notations on the control sheet to see whether or:_not the waste in the preparation of the products exceeds the prescribed nd?ns and Weather or not the weight of the second dishes and meet and fish portions correspond to the yields shown in the A051 FORM 33A FORM FOR ENTELUGENCE TRANSLATION 8 FEB. 55 SHEET) Declassified in Part - Sanitized Copy Approved for Release 2012/11/20: CIA-RDP81-01043R001400020014-5 . . .3212? PAGE ?1?,ng apportionment, finds out why- food. has- been left over, and. makes the-.- necessary decisions. He records the decisions :ilisfd ?ia?lilla?? (sheet. After he checks the control sheet, he turns it ever to the office of the sunly section. The record (book) of the medical. emination of the cooks and the service personnel of the mess hall is kept hy the manager of the soldiers' mess hell. It. has listed in it the name of the cooks and the contract personnel sent for summation to the surgeon, and the decisions of the surgeon of the unit as to the condition of their health. Ihe recor? book for the kitchen _and mess hell vessels, equipment and inventory is kept by the manager of the mess hell and is checked each month in the office of the supply section. . 7 . The lists of property and equipment are pl seed in frames under glass in each room and serve as a basis i?or the receipt of property bv the new shift of cooks from the preceding shift Changes in the property are recor?led by the . .. manager of the mess hell. xx. sperm Insane mil OFFICERS Milk Soups. Milk 31% prepared with milk alone, or milk diluted with an equal part of water, millet, semoline, pearl harley, and macaroni products. Sclro with milk and rice. I-nto boiling milk we put some trashed rice and boil for 30 minutes. After this we put into the soup some butter, salt, and. sugar. Removing the burning malaise ?llov the soup to stand for 5-..0 minutes Without coming to a. boil. In the same manner we prepere millet milk soup. For one portion of soup we need?; rice ,1 59 grams; milk, 390 grams; pater, 200 grams; butter, 5 grams;' selt,3 grams?- and sugar, 5 grams Mill: soup made with peer-l barley; We put the'prepared pearl barley in boiling water (for 1 kg of barley, we take 6 liters of water) and boil up to 1 hour until it is soft. After this we take out the barley on a sieve, piece it in boilmg milk and continue to boil forgo-3O minutes or Imtil done. When the soup is done, We add to it some butter, salt and sugar. Removing the . 3.. .3 373? FORM EESSEAMNATEON EORM EOR TRANSLATRON '3 . (CONTINUATION Declassified in Part - Sanitized Copy Approved for Reelase 2012/11/20 CIA-RDP81-O1043R001400020014-5 PAGE NUMBER .-. hot coals from the furnace, mega-110w the soup to stand for 10-15 minutes without. c'owing boil. H591 3? Milk noodle egg-3. Into the- boiling milk we put some selected- noodles and a boil with periodic stirring for 13-20 minutes. After this. m'edd salt, sugar, and butts: . Removing the hot coals from the furnace we allow the noodles to 1: ?r i, 3 30:16. for 5-10 minutes without coming to a. boil. 3 1 -.. a 3 For one portion of soup we need~ - noodles, 50 grams; milk, 200 grams; . 1 :1 xter, $300 grams; butter, 5 grams; and 59,115,11ng grams,- .. cola Soups . - 1 {fold soups are prepared with bread 'kvess and beet liquor. They are r. 3- .E allotted. to cool to 10?12 degrees.- i (c1 c1 vege table kvess soup. For this. use the following: potatoes .. - r. ., .ulhoi lea. the skins and peeled, fresh cucumbers and radishes out into slices or 11211165, ?ozion, finely shredded and cmshea om: a wooden pestle with the addition ~?oat1-v-v? m-9~ ww- oi: salt 1131's juice is formed. We then mix all this and 8111?: some kvess, masts-rd, .v - . ogwiw?A-m 2.213226 13$. th :?vess, salt, cream and. some zfinely cut up green 1ennel and. parsley. v.3 be Lmroued. by the addition of some b'oilea- cut up eggs . 1 portion of "okroske" (cold kvess soup) we need: kvass 550 cc, potatoes 2330 {33. ms, Fresh cucmnbers 35 grams, carrots 20 grams, spring onions 25 grams, -n ween:- ?5 24:- ms, msterd- 2 grams, l/lr of an egg, salt 8 grams, cream 15 grams. .1. 42:11:? ma?. gerat okroske (cola- kvass) . we prepare okrOska ?as stated above end. add to it some: finely out up boiled. meet or corned Beef or sausage, heel 1,5133 . We peel and. out? into pieces beets and potatoes boiled- in has skir- ,ad& some out up fresh cucmn'bers', spring onions; bailed out 11> eggs, - 41-1.; .. 1. amt-t (ween-stuff and. cream, end 51111:; ?lth sheet 1.11 nor sandman if 1 . - 3. tastier-1.01? beet soup we need the following: breed lore-es 300 grams, bee L: Liquor 1.50 grams, potatoes grams, fresh cucumbers '75 grams, spring onions 20 gram;- .i :71 9? 5:1 erg, salt 8 grams, greenstuff 8 grams, cream 15 grams. 1. 3-- geepemrtion of bread kvass. We? roe-st soms rye rush (or breed crumbs) to coo-m color- pour over it some hot boilmg water and allow to stem?- 10~12 zoo-m. or this he filter the infusion (most) and allow. it? to cool to :f?ij??fw .- ?23s FQRM FGR 9 . a" 1? i'5 SHEET) Declassified in Part- Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-01043R001400020014-5 ?2120.133:ch "??tsm?m?h .- . 92 . '25-30 degrees. Then we add: 130.11.. some s'ugsr :s?ml yeaist ?lesom'ed '33. the infusion . 1:1. must) and allow to ferment for 13-20 hours 11:11:11 the. appearance of foam on the surface of the Mass?. We then anew the kvass to 'cooI-i 91nd continue to keep it 5.12 .2 cold plsce. For 100 grams of hats we nee?a' 5 grams of bread crumbs, . 1332' essed yeast grsm?s, water '1?00 gram, sugar 2 game. 901:1 greenstuff shchi with fish. Spinach (nettles, goose foot or other .15. greenstuff) and sorrel are boiled. separately arid rubbed through a sieve. We mix the yuree of spinach aha. 'sor'rel, add. some slices of fresh cucumbers, .hr21?cd greenstuff or spring onions, parsley and fennel, ground iip' horseradish. in . ??5231!" 3.91} we pour some Mass over it and GM welt. When we 2.121212?: the shchi in a. soup dish, we gut in some well pieces of boiled fish. . I Fozl portion of greenstuff We need the following 'bread kvess 1400 grams, :Iresh changers 50 game, spring omens 20 grams, spinach 200 -gems:, sorrel 100 grams, homemdish green ?buff _5 grams, fish 80 grams . 4' G. - .. J- _The. Second Meat Dishes . . \x mes. twith bread crumbs. $an his move {$113 tissue cover 7mg -.rtenclons from the rump gar-ts 9r meet from the ?13316; legs" the beef, cut them into gamions crosswise of the, fl?oers, beet: to make gentler, salt, sprinkle with I mi? 211 a binder. with egg or a batter jof?. ileum - Then we roll in ground are. fair for 10 15 minutes in skillet ?gojr' with .hot jgrgese, on a etove, until there is fom?d on both.? siges the meet Sim: crust. Aftefr this we nag-Xhmv'. . hum-um ar- .zr. 4 roast jin ah over} for 10'. Themsted ine?t?i?sker?'ed?k?thfried 1.. getames, carrots ?mjizig the swim; a; the ml'Wi" .3. . was rye-cum,? mu.? .. .3 . art-loss or use rise of the ithy heating), salt, spriukle with g4 rem? fr; for 10-15. mates in a. skillet with hot grease until the format: on a. crust on the surface of the. Then roast nthean an jove?n for 5:310 'Mlh??vl - s4m> ?wde a. a nu gametes imtil gone? -jThe "nsturgl" is 8erve6. just as the roaste? ., 22-12: at p: .pearecl with breexl 8:th . (n aunt?2'1; rq-v?m?J uwrw ?95325? Inwt 12'. BisumlNATiON de FOR (cormuusnos?m . . Declassified i'n Part - SanitizedCopy Approved for Release 2012/11/20: CIA-RDP81-O1043R001400020014-5 1mm. W-paeg nummaenSTATM'" 93 Cutlets and schnitzel (kind of veal steak). The meat for the outlet is cut from the brisket. of the pig, calf, "Jr lamb, uith the rib bone; The cutlets are beaten with a. tenderizer, salted; sprinkled with pepper, breaded sith bread crumbs, in a binder, fried on both sides on the stove in a skillet for 10-15 minuted in hot ?grease, end 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. mmth?osst heel-f). 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 meet shQuld be roasted. in an oven for 30 minutes until it is done.? After the'hest is done as cut up into portions of 2-3 pieces each and serve with fried potatoes or vegetable garnish, covering then with the Juices. Roasted fowl (chicken, goose, duck). The dressed, s?essoned and fowl should be fried in hot grease in s. shillet until there is formed on' 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 which 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 with steered cabbage, cranberry, plums, apples, spreading over it the fat or juice. med chichgn. The dressed carcass of the chicken should be placed in boiling ester and boiled slowly for 30-115 minutes, Juntil it is done (old hens should be boiled upto 00,4 hours) When the chicken is done, we cut it up into party?. one and serve it with boiled :potgtoes, rice, carrots, and White 83:11:66: Beef We cut up meat into small oblong pieces, salt, sprinkle it with pepper and fry in a skillet sith hot grease until a crust is formed on it; we then put it in a. boiler, .pour in some bouillon or water, cover the ?roller with a lid and- stew for 30 minutes. After stewing, we pour off the bouillon N351 FORM 13A DESSEAMNATIQN FOR ENTELHGENCE TRANSLATION 8 FEB. 56 SHEET) Declassified in Part - Sanitized C_y Approved for Release 2012/11/20 CIA-RDP81-01043R001400020014-5 IzeTEIlissescz-z mm?semoa -. . . AGE HUMBERSTAT 01? and. prepare with it a. white 1tinerhich we add. cream, browned onions one sauteed tomatoes, pour' it over the: heatr and mfg; 15-20 minutes more. The beef stroganov is served with fried: or boiled potatoes. 31333 419% . We cut up beef or unrtton i'nto portions of two pieces each, tenderize them, salt .., sprinkle with pepper and fry in a. skillet in hot grease until they have a brown crust. Then' we sprinkle the meat in ?the skillet m; flour and 1?13? it for 10-15 minutes longer. After this we put the friea. meat in a. deep skillet, add a. little bouillon, braized. onions, carrots, tomato and. stem with the cover on until it is dope. After the meet is done, we serve it with potatoes or vegetable garnish, using the gravy formed during the steaming of the meet. E11331: made with mutton. (an oriental dish of rice or cracked wheat boiled with meat, fowl, or fish). We cut up the mutton together with the small bones (raking 3.13:1 eces to the portion), s:alt, sprinkle with pepper, and. fry in a. skillet in not gram ee. We place the fried pieces of mutton in a. ?boiler, pour in bouillon, and bredz?? onions, braised topetoes, laurel leaves, end stew until clone. After this we put in some washed rice, mix it wellvand continue to stew until the rice emi mitten are done. . ?yer fried in cream. We clean the liver, remove the film, out it up obliquely, into port-loos; salt it, roll it in flour and fry in a. skillet in'hot grease on hath glazes. We cover the fried. pieces with creamed sauce and stew for 10-15 Entities until done. We serve with tried potatoes end gravy, Kiizxeyjs Russian style. We hoilthe prepared kid?neys until they are done. When the kic'taeye are done, we ?cut them ?rst slices, salt them, sprinkle with pepper and fry in a ski llet in'hot' gf?e?s'??fdf 105-15" mites. we piece the fried. kidneys putting the some out up pickled. cucumbers, laurel leaves, mix all together and 51:21:: for 15 minutes, m1]. done. We serve with fried potatoes. Goltmhets with meat (r1 ssole rolled in ce?obege leeVes). .We clean the hem}. of es: phage and remove the yellow leaves, cut away the cabbage stump, put the cabbage ?331 13A DESSEMENATION EQRM FCR TRANSLAHQN 3 FEEL SS SHEEH Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1043R001400020014-5 Declassified in Part- Sanitized Copy Approved for Release 2012/11/20: CIA- RDP81- 01043R001400020014mezsutrmm . . head in boiling water, salt.- end,- ?boil 'until half-done- after this we take em: I ului') chm! .6 the head of cabbage, allow it t9 coolrand WIS it apart leaf by leaf; the thick perts of the leaves (stem) should; 9e softened; with a. meat tenderizer. 0n the lead? we put some meat stuffing; roll it up and put in a skillet, smearea. with geese. We then pour over it Some 9reem sauce and tomato and put in an oven to stay for 20-30 minutes._ After the 3'olou't5ets are done, us serve two pieces to the ooztion, with cream sauce and, tomato. {For the stuffing We take raw or boiled. no: pass it through a. meat choppei- and fry in a skillet with grease until it is awe. To the fried meat we aim s9niehraized onions, boiled. rice and mix together well. a ?Fish bishes 32.3 253391: fried in rush. The pike1 perch, cleaned and washed, should be em up into servings, salted, h?reedfe?qulgjloura ?dipped in ?rln?er, lazeaded in ground up for 10-115 minutes oil's. hot grease until it has a crust ?on both sides. Then we finish cooking by meeting on an oven for 10-15 minutes until done- The pike perch thus cooker}. is seated with fried. potatoes and butter. (Emma. fish, round mesole. The fish is rim through the meat cutter, mixea uh wheat tree/:1 soaked in cold water, se?soned with salt and. pepper, mixed well and passer: again through the meet chopper; After this the ground mass should. be spread. out or. a table and uncle into cakesrroimd rissole, ?etc. w? then bread these piezes melt, fry in a skillet inzhot greese?ie?d-ipast an' oven. We serve the grcun? meet cakes with potatoes end. fish sauce. The composition of a. cake of 3.00 gems of 56's 21 his the follm-mxg: white bread 25 grams, water 30 gm. Lids, salt 2 fjl?'EmS, pepper 0.1 {grams .. MM. . we- ?3211 aregjprepsred ff'r'oxi ngz-B??d; {fish to" which: t?ejrleghSe Za?de? some sentee?i. onions and. finely out up "garlic. We make of this mass small sauna has 15 oz: 3 balls to the portion); roli'them in ?our; fry them in a skillet am: yet them in an oven with tomato sauce or ?boui?non?. ?The meat halls are sezve??. with potato puree with fish-toasto "ssuce; . FORM FGR BNAELLBGENCC TRANSLATEON (COMINUATION SHEET) .- . Declassified in Part- Sanitized Copy Approved for Release 2012/11/20: CIA- RDP81- 01043R001400020014- 5 Diehee made of. Greats- 9.116 I?iaceroni Prcau?cts . Baked 911222993 and meat lpatt?lee. Fdi? beked puddings and. ground meat patties, we boil some thick porridge 2 12139211362! eater- "to 1 kg of greets) Fdz? the . .19: 'epaz?ation of sweet baked. 266 meet, sugar; eggs, "and raisins. Belted puddles made with millet-4 ?Baked 9.516 Seastmea. millet porridge is placea 21:: 2 skillet smeare? with grease, in 21.11 even ?Layer having a. t?5c1mess of mi: more than 405 cm, sprinkles. with-finely. crushed bread?enmbe?and the surface evened with a. 5:22.21. epetula. or. e-knife, wen?aen smeer with egg or Sprinkle with bread armies. 6.11:5. grease end base in an oven anti; there 259921112222 re?iah crust. When the bake: 321153.169 ?11: 60:19.; we cut it 11931366562623.6113 (the pieces shouid be sq?ere in shape). 31-: ee 212511626 3111666123 should. be servea with fruit or milk grew end??he unse eetenerl s. . 5511;: oil mushrocm gravy. ?ntwuxm?ur In this; manner we pfe?y?ei?? "Haked??id?i?g" 22:11 seui?'line, 2172;: 3162.139; or macaroni . 331506116133 . Rice eggmee. We ?ivid?e ?the ?11291; s?eeone?. rice porridge into portions, are their: in the form of a. Fame 61? 2611116 rissole ?bx-226 them with we6.10121? in :1 skiile?c in hot grease un'tzl e. cr?st 113 fem-?36 on both etldes. 9.9 attics-s 231161116 be served with a. sweei; gravy. In the gene manner We prepare =6 with millet, 52110111322, pearl ?oeji?ley and. obkr porridges. 1 3:55.31; gee wpoz?. fig?. We ?mt fhe preparers. 116:0 some boiling 5 3-39. 29.3.; and 110-1111111239 stirring for 25-56 memes; 11:11:22 cooked?. 1191.91 the. 1? 92:1 rri?ge is done we dress 16:22-16: oil, butter and sugar. - . .?nrR-nrak?? By this same 11152151206 we prepare milk porndge 51546711 millet 2316 58111015113. Neg-arm? {or noodles} for garnish. we put the prepered macaroni into- 1.1.5113 31?" 9.61;er .2126}. water (5 liters water, 50 grams 01? salt 21216 1 kg: oi: ?ecaz?oni) 5 w. - 2: 16 1395.3. for 20-30 minutes, until acne, while stirring. After this we put it -. stmimer or e, 515 aer, wash with hot boiling water, trensfer to a pet, dress .2111: $2292 5e 3.21:3. ser-ve see 322111511 with the secon??. dish. The. liquOr should be 129.55. ft): the first 6.5.311. . 115?? FOR NELHCENCE TRANSATEUN (CONTINUATIONI SHEET) . Declassified in Part- Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-01043R001400020014-5 - . I . - 91 2, Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-01043R001400020014-5 Rice @1311. We put the washed :rice into boiling salted mter and boil for 20~30 minutes until soft. After this we prepare it Just as we did in the case of macaroni garnish. vegetable Di'sh?s? Potato patties or cakes. We pour water over cleaned potatoes, Just as for 339.13% puree, salt and boil for 30 minutes, without allowing than to boil over. Thea we :pour off the water, pass the 1161?. potatoes through a meat cutter together vith saute ed onions. Fr0m the potato mess we form patties, brea? them in rusk or in flour, and. fry in a. skillet in hot grease until there is formed. a. red crust on both sides. The patties are servea with mushrooms meat or vegetable grew: as . Potato pudding with vegetables? kleepesa hoilecl hot potatoes through a mat cutt er, spread. out in an even layer (1.5 cm) in a skillet smeared mm grease: Then put in the vegetable stuffing and cover with a Second. layer of the same kind. of potato puree. On top of the wading vie spzfead some rusk 9:16. sprinkle with grease or smear with egg and?haliein ad?ozren. ?When it is'done, we eat it up into poxtions ani serve it with 33153173062! or meat and vegetable gravies. For the preparation of vegetable sti?ing, We cut up some fresh cabbage, steam it, add grease, salt, sauteed. carrots, parsley, onion; and. fry in a skillet in hot grease until clone. To the vegetable. stuffing we oan add some boiled French kid?ey beams. Bake?. potato pudding with ?922 is prepared just as baked. pudding made of vegetables, the only difference being; that meteaa of vegetable stuffing .e put in meat stuffingFor meat stuffing We: pass; ?rah-m abk?a?im??t through a meat cutter, sprinkle with salt. and pepper, and. fry in a 1h hot grease, stirring from time to 95.1., for 10-?15 minutes, after which we odd. Some sauteed onions and fry for 5-40 n?mutes longer. MW 1? sniffed pmkin. We remove the skin from the cut it crosswise into 2 pert-a: (we cut the large pumpkins into several parts), remove the core Part, put it into boiling salted water am, boil for 10-15 minuted, after which we take it FORM ?lb/31. FORM FOR- TRANSLATHON 8 EEB. 56 (CONTINUATION SHEET) . Declassified in Part - Sanitized Copy Approved for Releae 2021/11/20 C-RDP81-01043R001400020014-5 4 I Declassified In Part- Sanitized Copy Approved for Release 2012/11/2:0 CIA- RDP81sieve, and allow the water to dreih ff. this ?we etuff' the pmpkin with 39,5631; rice and seut??egl vegetables lo?s) . We 'iaut it in a skillet, sprinkL: with rush and. grease and beige iri? enjoven. We serve the pumpkin with cream or 'izonmto gravy? gas, mun. We remove the freim the young pumpkins, cut them up into circular pieces of 1. cm, add salt, roll in flour and fry in a. skillet in hot greese until done. We serve with creamed sauce. adding tomto . Egg and'Milk Dishes ?it. boiled eggs. Put the eggs ~zin?boil'lng water and boil for 3 hinutes. If an egg; is soft boiled in the proffer mnner, it should h?ve a. semi-liquid. white am a. liquid. yellow. . . 1- Hero. ?moi led egs. The egg should be placed in boiling water and boiled for 8-?10 mieutes. In order to make it easier to remove the sh?eZL?L from the eggs, we put than in cola water after they are boiledo . Fried egg; We put some raw eggs in a. skillet with hot grease, trying at the sexes time not to break the envelope of the yellow, and salt and fry for l~2 minutes and then place in an oven for?3-1I minutes. Fez? one person we take 2-3 eggs, 5-10 grems, of grease and l-l,5 grams of . . Fried. eggs with garnish. We pfep?ere the?- ?lth various products: potato, onions, sausage, hem etc. We cut up the potato, melon,- sausage ham, put them in the skillet mt}: hot grease them sites this we pour 'over them the rat egg, earl selt~snc1 fry for 1-2 minutes, after? which we put it in the av enfor B-Amlnutesl if? Pits-:3; mlet. To the hasten eggs we add sane cold milk or water and Bolt (15' grams of mill: or water, 0.5 grams of salt to 12.1335). Wemix well and then pour c3. mixture in .9. layer skillet smeared with grease bale in an oven. Cut up the prayer-e64. omelet into portions and serve with butter, I %let with grotetoes. Potatoes, cut up in to pieces and fried until clone, 3? SA DISSEMNAEON EQRM FOR IRANSLATJON SHEET) . A . Declassified in Part- Sanitized Copy Approved for Release 2012/11/20: CIA- RDP81- O1043R001400020014- 5 . -- . . - -- . INTELUGENCE . - 1 PEGE NIJMBER -. -- . mixed well, poured. out "53 ?J?ri 1' ?berg?" a 'in greased. pan and hekea in an .- Omelet with teenage. This is prepared in the same manner as: omelet with potatoes, the only differesce heing that instealgi o?pot?toes; he put in some out up fried sausageu . . I Cheese cakes made of curds. The: excess moisture is removed. from the curds by passing them through a. meat chopper; gihen was sad eggs,? sugar, salt and wheat flour aha mix well. After this rye-fem small circular cakes,- having a. thickness of 1.5 cm, rolled in flour and friggih a when both sides ustil there is formed a recidish crust, and then host 1111' eh oven for Smimxtes. The cheese cakes are served with hot cream, sweet or milk gravy. For 1. portion 01 cakes we need; 'curds 150 grams, wheat flour 25 grams, ggzesse 3.0 gyms, sugar 15 grams, pr.- -an egg'. gum. We add to. the curds (passed through a. sieve) eggs, sugar, salt, raisins, flour, and mixrwellgulAfter this we spread but 013?s greased frying pea and sprinkle with ruski he level the surface offthe pudding, smear with eggs and bake in an oven i?or 30-35 mimztes. When-the pudding is clone, we cut it up into portions and. serve with sweet or milk gravy or cream. For 3. portion of pudding we ne?di? curds 250 grams, wheat flour 15 grams, wheat rush 5 grams, grease 10 grams ,rrsisins 3.0 grams; sugar 20"grems, salt 2 grams, l/h of an egg, cream ligregns. . v' . {gamma with cures. To boiledr'mecaroni we acid pulverizeci cures, eggs, m'zc?l. smear, mix well and. spread out in a. greased 1:321.er smooth the surface of the mecsroni pudding, smear withegg Ana bake. is an oven for 30 minutes. We cut up the mearoni nudging into portions end serve with sheets or? we; gravy. In- the same manner we prepare macaroni with cheese. For 1 portion of baked macaroni pudding we need:' ~mc?r6ni 70. grams; saris, 59 grams, grease in grams, sugerao grams, l/lt an egg, fuel: 5 and salt 3 smas- 13A FORM FOR. INTELLBGENCE TRANSLATBON EB. 56 1. SHEET) ., . Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1043R001400020014-5 INT ELL NICE alt-151g with ?M's . We remove the skin from the's'oaked? herring, teke out the entrails, wash, out up crosswise into small pieces, put on a. plate and put the head and tail in place, iglving to 11; she shape of aI whole fish. Armmd the herring we lay some bunches? o1: vegetables (potatoes, carrots, end beets), clean, boiled, and out up into small pieces, 3pm; some green onions on top and serve mustard dressing. 5-5 . Ker-ring with boiled potetoes.I _'B11e herring, prepared as explained above, is served with hot boiled potatoes end butter? the le?ter being serIvIed separately Meet salad. We put some IfrIled: or boiled meet, cleaned and boiled vegetables . tpotewes, carrots) pickled members, leaves of lettuce cut up into small pieces in a. wide vessel, add selt and pepper and season 1111;11 mayonnaise or cream .1 jafuer this we pile it in a salad. dish- (or pleIteI)- end? dress slthI pieces of meat, reissue-e, fresh cucwnbers end boiled egg. 1.x? .12; x'unml?l The preparation of mayonnaise. We separate the yellows of the eggs from the whites. put them in a. tin plated; vessel, ?add prepared mustard; mix well 135. 1211 8. wooden peddle and 1111:1112 graham pouring into 1?s Ithin streem of Je gereble oil, we continue: 130 stir until the whole mass: ls thickened, After ;.h:is He eed 59.1.1: and vineggr. F0 3.1 por?~ 1,101: of mayonnaise for IIseled we: need she following; .?30 grams of Negetable oil, l/h of the yellow of? an IIegg, 5 grams of vinegsIr, 0. 5 grams . .- of prepared mustard, 0 5 grass of salt. ?gnarled, is prepared in sense manner as meat seled,._ the only difference izelng that instead of meet we use boiled fish hev-ing few bones. (IpiIke perch; .1. .. .-. .. ti?ish, sevruga etc). . - 1 Salad 111.1211 redishe and potatoes. '1fe out: the leaves and small roots from the relishes. wash them and out then up ..Then we slice some boiled. potatoes and shred some lettuce green fennel, and parsley? We place I a: 130;.? um: bei':l, 4 all of. this in a vessel, add ?s4: and dress 19:11:11 cream. I Sela}. reds of free .511 tomatoes end cucumbers. 11eslcu1z. up into discs some washed 131132213023 end cucmsers,? these is e. vessel, add . . mamas.vrrav..rr n?x?u?x 2?1? ,2'1 rm 13.1 E61214. sea TRANSLATION commenter sash? 1: Declassified in Part - Sanitized CopyApproved for Rseelea 2012/11/20 CIA-RDP81-O1043R001400020014-5 Declassified in Part- S_anitized Copy Approved for Release 2012/11/20: CIA- RDP81- 01043R001400020014- 5 1 IN 77'? Mtg: ?If, 5's: n11o;; . . PAGE - . 101 A I vinegar, salt} pepper, vegetable oil; mixc?arefully e116 ?put?o?ri ?e ?Ia?tsalad dish. Sauces (Gravies?) mshroom gram. We boil the prepar?eid?ryl? mushrooms for 2-2.S hours. When the mushrooms are done, we take them out and cut them up-in small pieces. We gradually mix braized flour iced same imahroom bouillon and boil for 25-30 minutes. Then we add. the cut up mushrooms, 'oraized onions, laurel leaves, pepper. and. boil 5-10 minutes longer. - We serve the mushroom gravy with vetge?bl? and grain dishes (potato patties, boiled potatoes and porridge). I I For 1 liter 6r gravy: we: nuishroo?me 100 gram, {cheat flour 50 grams, grease 50 grams, onions 150 grems. laurel leaves 0.2 grams pepper 3 greens, mshroom bouillon 1 liter, salt 10 grams 2 mn: gram. We breizc .th?..flouru?1til Emilee acreem c616}? ?hd? mix it into boiling milk until we have the thicloiess? or, liquid cream, add. a little salt and boil for lOolS minutes. After this ?we pass the gravy through a sieve and. season with butter. We may put some sugar in the milk gravy. We serve the gravy with baked. pudding and. grain peerles'? White gram is prepared with meat or fish bouillon 8.316. also with vegeizable? and grain aeeoctions. We breize the flour until it has a. cream color, mix it in bouillon or a. vegetable for es-?o minuies and pass through a sieve. With the basic white gravy we ceh eie?o bre?ere other gravies. White gravy Wi uh eggs. To tlhe miite gravir we" add some lemon Juice or cucumber brine, boiled. eggs cut up finely, ?oral-zed. onion, green. fennel,..parsley one allow to boil a lat-hie. -We serve the=gmvy~ 1min! boilea fish? and?v'e??teble ?i'sh?es. For 1 litter of sauce: -i?-lour 50 grams, greese 50 grams; *5 eggs, greenstuff 2.0 grains, onions 50 grams, bouillon 1 letter? citric acid 20 grams. Cream the white gravy we 3.6.6. dream (to 1 liter? of gravy, 200 grams of cream), salt, pepper, bring to s. boil 8x16. then pass through a. sieve. We serve the gravy with meat: petties, vegetables and great dishes. FORM 13A DISSEMINATION FORM FGR TRANSLATION 8 FEB. 56 (CONTINUATION SHEET) cDelassified in Part -Sanitized Copy Approved for Release 2012/11/20 m?tsulssz.ce 'ranusmnozz Hui?? 1.02 STAT White gravy with horseradish. To grated, hOr seradish. roots we add some vineger, 3*st 7?19, 365?; Sin" gmn? pepper, and laurel leaves and boil avian; s10 were} un?t-i1 the disappearance of the odor of vinegar (10-15 minutes). Then we put the mess obtained into some white gravy (10 grams of horseradish to. 100 grams of gravy) and boil for 5~10 minutes. ??31 i - The white gravy with horseradish is served. with boiled meats and corned beef had also with fish. Horseradish gravy (cold). We wash the roots of horseradish, clean and grate them, 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 horseradish gravy is served with meat and fish galentine, and it is also added to viesigrettes and salads made of sauerkraut. Dough Products Buns, tarts and pieces of sour dough. We put some yeast into warm water (30 degrees) add one-half the flour intended for the product, knead the ?ieevened dough, put on a. 0.5 cm layer of flour and dlow to fenhent 2-2.5 hours) 1 'sazm place. When the leevened dough rises, we add to it some dissolved salt, the rest of the flour, some grease, sud sugar, and again knead it. We sprinkle the dough with flour and leave it for the final rising hours). Eur Lug the time it is rising, the dough should be pressed down (1-2 times), in order to remove from it the excess carbonic acid gas, which slows up the process of fermentation. From the prepared dough we make buns, patties, and other products. For 3.00 gratis of wheat flour we use: Enter.M-h5 grams, salt 1.50 grams, yeast 2.0 grass, sugar 3 grams, vegetable oil 5 grams. For the making of buns we cut off a. piece of the prepared dough, put it on table sprinkled with flour and make of it 8. cylinder having a. thickness of 5-6 cm and sprinkle it ?with flour. Then with knife we cut or ff from the cylinder equal pieces weighing 60-80. grams, roll them on the table with the hand to fore small balls and place them in a greased pen at a distance of 2-3 cm from each other, allow them to stand fonds-20 minutes in a warm place, smear with egg 1 FORM. 13A DISSEMENATEON FORM FOR 8 FEB. SHEET) Declassified in Part - Santized Coyp Approved for Release 2012/11/20 CIA-RDP81-01043R001400020014-5 Declassified in Part- Sanitized Copy Approved for Release 2012/_11/20: CIA- RDP81-01043R001400020014- 5 for buns, in the form of small bm?i and. showed to stand for 15-15 minutes? in a warm place, giving them time to Then the small balls should be rolled out in the farm of a ?at' cake hai?ng a thickness of 0.5-1 cm, at the center of which we place the filling. The edges of the tart are "Joined together and nippled, giving to the tart an oblong shape. We place the. tarts in a pen smeared with grease, allow them to rise, then sneer them th grease or egg thickening (binder) and bake in an oven for 15-25 Isu'xmtesa Pies; We cut up the preparedxdgugh into pieces Weighing kg, roll it out and allow it to rise a little. :Then I-xeroll it out in oblong strips having a width of 18-20 cm and a thickness of 1 cm; in the middle, along elil the rolled out piece of dough, we put the ?lling, and join the edges of the dough. By means of a napl"i we place the pie with 'the' seam down in a greased pan, allow the dough to rise, smear it with a binder and bake in an ovan for 30-35 minutes. After the pie is done we take it out, slim: it to cool: and out it up into Est portions ., (round tart ?lled with sweetened herbs, cheese cake). He shape the dough into round buns,? put them on a greased metal plate baking pan. When the buns have risen, we make a depression in them by means of a: wooden pestle, fill the depression with curds or ulth jam. After this we again elicit the vatrushki to rise, smear with thickening (binder) and bakeo Prepare? stuffing. Stuffing for patties and kulebyak (pie) is prepared from meat, cabbage, carrots, mushrooms, and rice, n?llet and buckwheat . $3.1 . Cabbegg is'hjlf?ngu? Erie seal ache out up cabhege, ?add salt, g?r?ease, brai zed onions, step for 20?30 mmutee and allow to ?001. ?eet stuff! 1.3g. We pass boiled meat or raw meat through a. meat chopper, add salt and pepper, and fry in a skillet with hot grease, for 10?15 minutes, stirring from time to time; me add hraiaed onions, littggebonillond?w making it more juicy and fry for. 5-9.0" miimrtes longer. ~41- Foam 13A SESSEMLNATION FORM FOR. LNEELLIGENCE TRANSLATION 3 FEB. 56 SHEET) Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-01043R001400020014-5 PAGE aehvv. A 8i? I I To the meat stuffing I-re mby add crumbly rice 'or wheat. porridge. Rice stuffing. We pour somexprepared rice into salted boiling meter (for 1 kg of rice we take 6 liters of water and 7 grams "of salt) and boil. As soon as the :rme is soft, we ?ransi'er it- to a, sieve. We allow the water to drain off and the? pm. the rice in a vessel with hoegre'ase. We add some out up bailed egg and mix? Ins head of egg, we may put raisins and sugar in the rice? stuffing. Unleavened dough for tarts and We put sane sifted ?our on the .2Lble, make a hole in it and put. into this hole some baking soda, cream, water, - egg, sugar, salt and mix with half the fleur, then we put in some grease and mix Izichi we mat of the flour until a uniform mass, Fromthe ?ough we make warts and matm'saki. as explained ahoVe. For 100 grams of ?our we heed-:khe? follozizing?r cream l0 grams sugar 5 grams, amass 10 wrams, of grams, soda. 1.5 grains, waiter 303, rams. Pan seizes. We mix some yeast 114' mar mater (3Q degrees), pour out Erie-half the Si. feed mile is 1'5. our wish we expect to use mix well until we have a unifona dough {leaveneclh We allow the fement for 1.5-2 heursin a Idem place. 1.71 en ishe rises, We add to if; some salt,? sugar, gmase' and the 'rest of-the ?our and again head it, mell. We .quw. the z'isehemeewegain and inhen use if; to make pancakes. 0n a?well hea?ed cast iron skillet. smeared with mess-e, we pour a ?chick layer of ?ier-pancake?ough and cook it on the stove. For 100 gra 13 of flour; sugar 3 grams, ?yeast 3 grams, salt 2 .5 grams, water 350 ms, vegetable oil 3 grams (in the dangle). We serve the pancakes. 111th butter cr cream. ..: . wig; {a kind. of thick pancake) In warm a?ik or water (30 degrees) we dissolve some yeast, sugarx?amgeal?b add some sifted flout, mix: men, add ?lady'the oladya With cream, jam, and butter. ?7 . For 100 grams of ?our: sugar 5 gram, grease 5 gram, yeast 3 grams. salt .: mm? 2 grams, wetter 1.00 -. .- 3 . . unx 33:9; :21) . sat-zen . .7 .. :arz?nzu r. a nun.- . ?lin?r Ur;- . Lil?2:11: an . "vaQr'. :n.x .v Declassified In Part- Sanitized Co Approved f9r Release 2012/11/20 RDP81- 01043R001400020014- 5 r' "=33 PAGE 105 g? ix?ihmn clcE Fritters. We mix egg, milk or 03061:, 'pour in gradually some. sifted ?our and mix 731cm}; until we hase uniforni mass. After this, We can bake fritteis with the litiuid do?gh which we have obtained. we roll the cooked fritters in the shape o'liv??'ar'n envelope 'and serve.- The fritters may be sewed with sweet ?lling (:urds, the latter in the bitter. For 100 grams of: flour we use; water 250 grams, sugar 5 1/5 of an egg, salt 2 gms, grease (for frying) 5 grams. DISHES Berry kissel. ?vIe mash some ?esh berries and press out the juice. The pressed om?; berries should be boiled in water for 15-20 minutes and. then pass ed through a sieve or gauze. To the derzoction We add some sugar, bring to a boil and while stirring constantly pour in some lobato flour dissolved in umber. After the boiling, we . pour in the 22;; of the previously pressed out juice and allow to For a glass of kissel we use: fresh berries 115 grams, sugar 20 grams, potato ?our 10 grams, and water 3.70 grams . I Kissel from fruit extraots. ?Inizo some sweetened boiling water we pour some potato ?oor dissolved 1h water, we constan?tly stirring, bring iso a boil, pour in some fruit?berry extract ahd allow to cool. For a glass of kissel: fruit berry extract 1 gram, sugar 20 gram, potato flour 10 grams, water 200 grams. i?ssel wi?oh jam and ma?alade. We diSsolve jam or marmaade with warm water, put in some sugar and bring to a boil. Into the boilirig syrup, while nesting we pour some potato ?our dissolved in cold water and 'bhen boil for 5 minutese After this we allow the kissel tocoold kissel: .. For 1 glass of .33 jam 50 grams (malade ho grams), sugar 10 grams, potato ?our 10 grams, water.l?0 grams? I?ssel made m?th rhubarb. We wash the stems of rhubarb in cold water, resume the skin and fiber, and cut thei? up ih?bo's?inall pieces (0.5-1 cm). We put fms?m?qm FORM FOR ENTELLEGENCE TRANSLAHON ?3 FEB. 56 (CONTINUATION SHEET) Declassified in Part - Sanitized Copy Approved for Relase 2012/11/20 CIA-RDP81-01CM3R00140002014-5 Declassified in Part - Sanitized Copy Approved for Release2201/11/20 CIA-RDO0P81-O143R01400020014-5 iraysmsaacz uu'rh 106 the latter in boiling water, add sugar and boil for 3:10 minutes, until the rhubarb is soft. After this, while we pour in potato ?our dissolved in cold water and bring the Idesel to a boil. If the rhubarb is very fibrous we boil it in large pieces and then pass them through a sieve, add sugar and boil until done. .. I For 1 glass of kissel we use: rhubarb 60 grams, sugar 20 grams, potato ?our 10 grams, and water grams. made of bread kvass. To boiling bread kvass we add some sugar and, while stirring, we pour in the potato ?our dissolved in cold mass and bring to a boil. To the kissel made from bread mass it is recommended that we add cinnamon or cl eves, with sugar. For 1 glass of kissel: kvass 200 grams, sugar 25 gram, potato ?our 10 grams. Ste Jed dried We select the dried fruit, wash it cover with water, add sugar and boil for 10-20 minutes . We allow the stewed fruit to cool. For 1 glass of stewed fruit we need: dried fruit 30 grams, sugar 20 grams 3 water 170 grams. . Stewed fresh fruit. We wash the fresh fruit (apples or pears), cut it up into pisses, put these in boiling water, add sugar and boil for 5-10 minutes. After this we allow the stewed fruit to cool. Washed berries are put in stewed fruit witlnut cooking them. For one glass of stewed fruit we need: fresh fruit 1.60 grams, sugar 20 grams a water 100 grams. Stewed rhub??ga We wash the stems of rhubarb well renove the skin and fibers, cut them up in pieces 2 cm long, put in hot water, add sugar and boil for 10?13 minutes. We allow the stewed rhubarb to C0010 In order to give aroma to the stewed rhubarb, we can add with the sugar a little cinnamon or cloves. For the stewed rhubarb, it is necessary to select the youngest and tenderest piecesg otherwise the stewed rhubarb will be tough. For 1 glass of stewed rhubarb we need: rhubarb 70 grams, sugar 20 grams water 150 gramso A681 FORM 13A BESSEMJNATION Foam FOR TRANSLATION 8 FEB. 56 (CONTINUATION SHEET) eclassid in Part- Sanitized Copy Approve for Release 2012/11/20 CIA-RDP81-01043R001400020014-5 mxumamcs - . .. . - . .- . 3. .3 ., ?1 Coffee with milk. put Some gxpimd coffee in; boiler, pour some hot . "milk into the Boiling water, add_ 20m gapran'ar??ia?? {to a you again. After? this we allow the coffee to stand minutes InthoIIt boiling. . . For a glass of coffeewe?need: sugar 20' grams milk lob gm?ms, water 100 grams, coffee 5 grams. . .. 1 Cocoa with milk. We put sane cocoa powder in a stew pan pour in a. little hot. milk and pulVerize that there?will be no image. After this, while cons: antly sti?ing, we incur the hot milk said water and bring to a boil. After this we allot}? ?the cocoa to stand forilO-IS minutes, Without coming to a boil . For one glass of eocoa: sugar 20 grams, milk 100 grams, water 100 grams, cocoa powder 5~10 gramsIEA FQRM EOE NTELLIESENEJE. TRANSLATION (CONTINUATION SHEET . .. a. Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1043R001400020014-5 .. 2. . . TABLE . Appendix No. Showing Composition and 631013}; Value of Food Pmducts :5 "cal-I1 1 Name Sarial N01: 1, Bread flour, greats 21" -1. 1-Rye bra-am made of special - "ind 11 Mr 7 amp pauawu~mnw uv._ Ryeu wheat breai of 813603.31 grind flour 3 E?Jhea-b bread oi? special-I grind. ?our 'rneai. br 3311 of special grind ?our (2d triali?qv ?our) Whea?i bread of special grind ?our (let qua. itv flour 1? Rye msk, . .34. ?177.360 men . 311813.18.3. .. ?411?3t0n3 dry. . 1 .. . 806 pokhod" biscuit V. . . 612:. ?Arktilm" biscuit. .11 .1 10.3 Leach biscui? .93 1. 37932,; $815 . :Biscuf'i. of different lands . - 6.1.7.- . - .- I f? 533:4 w?p?u'b? l" . .1, .3. .31.: . .. 19:? I '3 - . . {yo ?our of specie}: grand .2. u, .. 3.137 Vila-33111103313 of_ 2d qua. ality grind . 8.9 11,2 ?he i-Jhea?c. 311911)? of $9395.31wheat ?our oflst qua]; 13y .. 7' Eatelev meal. a -. 106 . .. 17E ?3:31:15. 3 ?r 133111-3331 - 1:96quvw? ?Jr; a ?Maud; a; . 1:412: .1 HA cthvur?wa?nnuu 1 :31 ?3mm?? 111111111133ch -. (CONTINUATION - ?nal .., . -., 7H. Declassified in Part - Sanitized CopyApproved for Relase 2012/11/20 CIA-RDP81-O1043R001400020014-5 Declassified in Part - Sanitized Copy Approvedifo Release 2012/11/20: CIA- RDP8 001400020014-5 I - 3w.? 4; - . gm 1 Name of Prodwst crab. and-_ . calorie 'ne?o Corn meal- Soy meal deodorized Potato .?our (starch) gmats Oat greats Pearled. gmats 8: Pearl barley Semolina Corn groa?bs I?meat Rice Macaroni, noodles, vermicelli Peas French kidney LeaRs Le ntils Beans Sago "Chumiza", ordinary (grain, related to mallet) "Gaoljan", or dinary (a bread grain)? Concentrates "Buckt-Iheat?porridge" (with fat) Concentrates '?Jheat porridge" (with fat), Concentrates Wee-soup pui'ee? (with fat) FORM 33A DESSWENATRON FORM FOR INTELLIGENCE TRANSLATION 8 FEB. 56 (CONTINUATION hi. Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-01043R00140002014-5 Declassified in Part- Sanitized Copy Approved for Release 2012/11/20: CIA- RDP81 1043R001400020014-5 TRANSLATION - f. -- 410 -of 'assimila?le Isubs?a?ces in grams Name of Product Offals end waste in 75 11 . Meet and meat. products Beef above averege; fatness, ?23 1305 15.7 Eaaf 'of average fatness 25 lbw"? boo Beef of less than average fatness 2? 11102. 1.2; Mil-Bison above average fatness . 22; 11.08 2201: Masher: of average fatness I - . ?28 .. [Io-0 Fat pork . . l2 .1 201 31;. 2 Lean pork, cut. up .18 15?? . 502 a Fat veal . "?216 1302 592 Lean veal 30 1302 006 Dressed hen 20 1502 3.,8 Undressed hen 115 1001; 2.,6 Undressed turkey 110 11101 ho9 Undressed goose {so 905 16.1: Undressed duck ?45 Undressed river I Rabbit Tongue Liver Kidneys Heart Lights Brazil: Corned beef ?4335 FORM 13A DESSEMENATEQN EQRM FOR TRANSLATION 8 stB. 56 (CONTINUATION Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-01043R001400020014-5 Declassified in Part- Sanitized Copy Approved for Release 2012/11/20: CIA-RDP81- 01043R001400020014- 5 li?EthlsiitIl?CEETRAr15UI?f10N :55: .9 . a. - R'Fmen?mihums"7'2 . .111substances in grams-I Name ofProduct I .. 6:19:?:Bacon 1505 13. h? - 3.88 as Smoked brisket 22 12:.2 29.3 323 .1 66 Boiled sausage .2- 13.1 13.9 309 . 199 E. "Separate" sausages 2 19.6 13;? ?.290 21.6 638 Semis-smoked sausage 2.5 26.1 19.2 0.7 . 289 - 69 Thoroughly sunked sausage, .725 23.1 37;.Ban sausage - ?2 3,2 22?? 2:5 271 71 Liver sausage 2? ?9.114 13.7 21.7 256 ?22 Brunswick sausage 2.5 2505 . 29.6 Go? 383 a . 73 Salami sausage 2.5 - 25.0. 3593 2' M48 I Fmik?zrter from beef of . ls?c, qualmy 0.2 11.7 13.5 - 5.5 196 W3 Paris sausage from beef of .. 2nd quality 1000 0?16 I590 160 i 76 "Hailed meat?g canned - 21.0 1600 - 235 I . . 3 77* "Stewed meah", canned A - 12.0 1.0 190 78 "Roast-ed meat", canned - 28-0 155?. 251? 79 1(formed beef", panned ,9 26.7 11.5' 216 80 ?Elongue", canned . - . 20.0 18"Meat and beans "5 teamed I i 1:906 3?3 13.5 130 I 82 Pork fat and beans canned. A a .1702 12h 83 Dried neat (greats, . i. powdereti, etc) 7&8 111,1 - 1402 . Fish and fish Products i . . I E: 81; Fresh pike perch :15 :1?0 0?2 LE3 i :73. i 13A DESSEMENATEQN FORM KER-E TRANSLATION :3 ms, 56 (commumow SHEET) - . I .. Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1043R001400020014-5 Declassified in Part- Sanitized Copy Approved for Release 2012_/11/20: CIA- 01043R001400020014- 5 7? mn?uuemcz TumsumonMBER- 12,3? P2 _5 . Contained in' 100. grams of product 3 01? assimilable substances in- grams Name of: ?-ddub?h .5, 33' . - Salted pihe perch Salt-dry cured pike perch Pike perch ?llet Fresh tux-9am Fresh "sazan" air 0375;?? Fresh sheatofish Fresh caspian roach . qaspjan roach Dried caspian roach cas?zian mach Fresh cod . Salt. cod Fresh pike Ii'zes'xperch Fresh navaga Fresh plaice Fresh herring Salt herring Salt. khamsa Sig" Fresh h?ibu?o Salt halibut Fresh spra?b - 'v 1" 33% FORM TRANSLATIQN 8 FEBDeclassified in Part -Sanitized CpApprva Release 2012/11/20 CIA-RDP81-O1043R001400020014-5 . . . TRA?smnou . . . mes NUMBER Contaih?d ihylooggram? oi proauc? of gassin?1able :11 substances in grape - Name of Product. offals and waste in 5% 8 . European smelt, Balm-dry Fresh white sturgeon . 10.1 Salt sturgeOn I 10.9 sturgeon 1097 Salt, Siberian salmon 1003 Cured ?llet of white salmon 1606 Fillet of sturgeon 29.1 Canne? ?sh such as the pike, carp, gander (on an average) a) in trait own sauce .. . ?6?h b) in tomato - 11.8 Canned perch :Ln ?omato . . 1.208 Canned carp in tomato - . 11?15 Canned sleet-?sh in tomato 4' 11?14 Canned pike in tomato 1105 Canned bullhead in tmuato 11Canned bream in tomato 1103 Canned herring in tomato 17?11 Canned plaice in tomato 1009 Canned mackeml in tomato 1:301 Canned $1511 of the Far East (red salmon) humpback salmon etc) in? iheir own sauce (on an average) i-Auzm?ra? v? 4-. Ann am..;nxvar.wm~ m: -.. Canned humpback salmon in their own sauce . Canned sturgeon in tanato . xx A351 FORM 13A DBSEMENAHQN FORM FOR INTELLIGENCE TRANSLATION 8 FEB, 56 (CONTINUATION Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-01043R001400020014-5 Declassified in Part- Sanitized Copy Approved for Release RDP81- O1043R001400020014- 5 ?i 3" mraumwca PAGE 'Ist' mi FIBMER . 111; Showing Conpositi?n and Calory Value of F'o'bd Prbduets Appendix No. (continued) 't 1 Name of roduct Ofi'als and .. waste in i . .9, Assmk?abcesubstances (in grams) Calories Canned oibexian Salmon, in cm: juice" Camzed "Great surgeon in tomato Canned ?Sevruga (kind of stur? geon) in tuua?eo" Canned Sevr'aga in own juice" Canned "Smoked sardines in oil" 12.1 8.0 8.3 x30?0 Canned "Canned anchovies marin- ater? .. .. 5?32 a (a . 862 Canned rabs" Sprats Soft caviar Pressed caviar Soft caviar of Siberian salmon Dried fish (?our, groa?bs, etc) ..3oQ 206.. 1508.. 1525 . mi 1 .3 EV. 33.1939 n?lk products and eggs. Hog lard Melted hog; lard. Beef 13811014; raw Beef melted Kitchen fats (kombizhir etc) Vegetable oils Margarine Butter - 6105 - 89.1 7607. 8803 93.2 ..93.2L a 8b?0 on ?006? (1) Trans no?Be: Change in wording due to an deere'igh?ailn pr?ceding pages I: .5. RM DeclassenPart - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1043R001400020014-5 (CONTINUATION SHEET) 13A DESSEMENATION FORM FOR ENTELLEGENCE TRANSLATION 13'" - . PAGE uugaen caioriea' . Boiled butter Whole cow?s milk Whole cot-1's milk minus Green; Whole cow?s milk, dried whole cow's milk, with removed Condensed milk with sugar Condensed milk wi?hout sugar Cream 20% I Sour cream 251% Sour milk and Re?r (kind of famented milk) Creamy curds Curds without cream . . 1.2 hatch cheese - . . 2q2 - ?rynza (sheep?s) cheese - ?4 1.9 Ice cream 0 9 - 1935 Eggs (one) -.. - 002 Egg powder (fn?Jm a whole egg) - 1 . - 233 Egg "nixVegetables, mushrooms, melons . Fresh potatoes . . . 25. . loQM 0. J- .1312? Dried Potatoes; 1 i 1: ?3 z: 3?33 ?1 933:? 03'7"? $67110" Shrunken cabbage 0.9 6,1 3? ?.3215? r' (1) Trans note Change in. Wordingzdue qversigl?z ill-preceding pages (CONTINYJATEON i 5?17?? 33A DISSEMINATION EQBM FOR ENTELUGENCE TRANSLATION Dclassfied in Part - Sanitized Copy Approved for Release 2012/11/20 1. -. '1 NUMBER . . mes harm (in grams) Contained; it: 1.00 grams ?11 . Nine of Product Saris; No.? . Offals andj? 7 waste in ?arba?ydzjatee?i Net calories Sauerkraut 0 C2) Died cabbage Fresh carrots Dried carrots 1 Fresh beets Dried beets Flesh onions' Dried onions Fresh garlic Fresh cucumbers pickled cucumbers Tomatoes Lubero Lne (eggplant) Fresh pump?scins (a small kind?L?urnips 25 Wilmer zape 29 sativus Whernus Raphanus sail: Wm 30 Radishes . '25" Lettuce - . . 25 Spinach - . :25 Win-alvi?-? m. M?mv?uw?uil Serra]. .: 25:1: Dry culinaryherb?s - Edible boletus . Trans, note: Change in wording due to an overs; 'ght in preceding pages .Fuhlu?u-k :mu-ww. . ??12 -. s. Amt-Foam - seam FOR 33:13:: Wm .. tcommumorigssn .. . --. 1 Declassified in Part - Sanitized Copy Approved or Relse 2012/11/20 CIA-RDP81-01043R001400020014-5 Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-01043R001400020014-5 "mrsmea??cs TRANSLATION .. . - PAGE nume?f? Name of Product was. and waste in 31 Net (33101188 Pry (bole?cus) mushrooms Zilarina'bed mushromus Fresh brat-m m?shrooms Green peas, dried Horseradish Tomaw'so paste 30," Tomato puree 12% Pumpkin K?Iatemelon l-Iuslcmelon Canned "SMfed pepper" canned "Sixuffed aubergine" Canned "Sauteed aubergine" Canned "Sauteed pumpkin" Camed "Caviar with eggplant" Canned 'Caviar pumpkin" VI. ?nite and berries (The waste and "rejects" include stones and seeds) Fresh ap?es Dried apples Fresh pears Dried pears Trans nabs: Change in wording due to an oversight in preceding pages ?351 FORM 13A DESSEMHNATEON FORM FQR ENTELUGENCE 8 FEB. 56 (CONTINUATION Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1043R001400020014-5 :n?muemca Temsmwu . PAGE numasg .. '118 . tax" 1; Assimilable substances (in grams) in 100 gram produc?l) i r" . of Product Ofi?a'ls and v~wa$eein 5; Net alorie (4. U1 Fresh cream Dried black Lllums Fresh apricots 15 Dried apricots (without. Sjb'ones) - Fresh cherries Fresh grapes Dried grapes (raisins) Raspberries sum-marries Red bilberries Whois?eb-erries Red. 'cmt'rants Black currents Cranberries Gooseberries Oranges Mandarines ILemons . Eried ??tes ?1 . 276 112-3" compote (on an average): 0 . 223 Canned fruits (average) 7" -- 3' 173 Ofthelj?ngdiic?tsj . . I -. . . Sugar . . I 388 Tr-msa No?ce: Change ?in 'wording' gee to ?an overeig?t in preceding pages 1 I ?351 FORM 13A 52555111112 ENATRQN FORM FOR ENLELLEGENCE TRANSLATIQN 3 FEB. 56 . SHEET) 1 I '5 . - Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1043R001400020014-5 Declassified in Part- Sanitized Copy Approved for Release 2012/11/20: CIA-RDP81- 01043R001400020014- 5 5; ?9TRANSLATION PAGE NUMBER Name of Pfoduc?b fparb?hyt?ire?s Net calomes Bee honey Chocola?e Sugzm' plums ?estry Jan Boiled Emit marmalade "Kissel" concentrate . Various berry syrups Powdered cocoa ivy walnuts, hailed Fresh pressed yeast (1) Trans. note: Change in w?z?ding. due to an ?oversigist in pfeceding pages EBAD 355.5 PVIRNAIION FOR ENNLLIGENCE TRANSLATEON (CONTINUATEON Declassified in Part - Sanitized Copy Approved forRelease 2012/11/20 CIA-RDP81-O1043R001400020014-5 . ?ssismv'uuma . 1? PAGE .. 120 Table shomg. vim ca?t?g?; in? ngba Er?aucts . . Contained in 100 gratis, of product Name of products f. . A, . Io Bread, flour and greate Black rye bread I White wheat. bread Simple rye flour White wheat Soy meal (?our) Buchxheat greats Barley groats Oat meal Peas I I . - Lentils beans 1, . . II . Meat and fish products . Tsef .0015 . Mutton . if; 6.13 .. 0.11: 0.37? ?om? 0.60, 0.18 I 0127 3 0.52 0535?: . 1 33A EZQSENRNAUON FORM FOR ICGNTIHUATIO m. 4., Declassified in Part - Sanitized CopAproved for Release 2012/11/20 CIA-RDP81-01043R001400020014-5 {?mrzL?Gmcz mmsumon . . REGISTRY NUMBER . . NUMBER . - 121 C'oritained inloo 21mg of product. . Neme of Products 32 Hen _Pike perch Carp Herring God Salmon Pemh Pressed cang? Milk products and eggs Fresh cow's milk Condensad milk 0?25" Dried N?lk . 0.60, Creagn, sour cream 0.61) Butter (fresh and boiled) . 1.20 Cheese .1 0090 0036 Eggs (1 egg) 1?30 . 0?16 Ive Vegetables9 mushrooms ani?dons Potatoes 0.02 0.01; 7.5 Fresh cabbage .. 0.02- - .0007 25.5 Sauerkraut with brine 0,02 0 0.07 'Saeerkraut r-Ii'bhout brine (not fresh)o?oa_ . 0?02 Red cums . 7?65 a, 0.07 1:02 Beets - . i - p.01 008 895 Onions 0.101222: 0 ?0.01 {is Cucumbers . I 0?06. .. .. L190 'Hed tomatoes 1,76 0 2 0.01; 31:00 a Am? - 1 8 FEB. 56 (CONTINUATION FORM 13A FORM FOR TRANSLATEQNL I - Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1043R001400020014-5 . . ENCE TRANSLATION REGISTRY NUMBER PAGE NUMEER - 122 mm]? .. Centaine?d' in 100 grams ?of product Name of Produc'ts . - Eggplant (small kind) Turnips rape Radish Lettuce Spinach Sorrel Fresh mushrooms Tomato paste Pumpkin Musk-?Ixelon Uatemelon V. Fruits and berries Fresh apples Fresh pears Freshplums Dried black plums Fresh apricots Dried apricots Fresh peaches - Fresh cherries Fresh grapes Raisins ranberries Gooseberry mi FORM 13A DISSEMINATION FORM FOR TRANSLATION 8 FEB. 56 (CDHTINUATION- SHEET) .L. Declassified in Part - Saitized Copy Aproved for Release 2012/11/20 CIA-RDP81-O1043R001400020014-5 A Declassified in Part- Sanitized Copy Approved for Release 2012/1 W219: CIA- RDP81- O1043R001400020014PAGE NUMBER . 9 . - - 123 Name of Pioducts Cfanberries Irihor?eberries Red currents Black cun'anizs Raspberries Oranges Lemons Mend a rines VI . Various Dry yeast for making ?ozgead - 3? 0 Wild rose 5.0' . 300.0 Pine and fir nee?les -- - 5.0? 7000 INDEXES of the conservation of vitamin with culinary treatment of products (in percents of the?iziitial contents of vitamin in- the raw pmducts. NW .95 of Conservation Shchi made from sanerkrau?a (boiling one hour) - 5:0 Shani, standing on a hot range for 3 me - 20 Shah-1, standing on a hot range for 6 . 10 ko?oa?oo soup,? immediately after it is prepared) 50 Eo?eeix) soup. standing on a hot range for 3 1? oiato soup, standing on a. ?hot range for 6 Soup madeEf beet leaves and wild greenstui?fs Cabbage boiled with its liquor ?(boil'ed one hour) seemed cabbage P01391110 puree 13A EESSEMENANON FORM FOR TRANSLATION (CONTXNURTION SHEEH . Declassified in Part -Sanitized Copy Approved for Release 2012/11/20 TEXTELATJON . . f. 1. . UMBER New}! .155 pf Conwvamon Potatoes, fried ran, out? up in smal?} pieces Potatoes, peeled and boiled (boiled for - 25 - 30 min) . . Potatoes boiled in the skin (boiled for 25 30 min) Potatoes raw and peeled (whole lying in water for 21; hours at room temperature. A Bdiled carrots N.vwl-r4< awn-n anmmv'vn': .Vzvm. .M . n. an?. ?ma- .2 13A EQRM iN kE {8.55% TRANSMTION SHEEN Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1043R001400020014-5 5 I 'm's'm'W??o'PAGE NUMBER . - ?12; 1 1 '1 Appendix no. a -PROVISIONAL for waste in the processing" (dressing, peeling etc) of food products and of the yields of_ prepared food in the troop mite and establishments of the Armed Forces of the USSR - Name of products and the food ready to serve ("finished? product?) raw. Serial No . Gross w: of products iin grams l- "processing" Losses in wt in cooking in of the wt of the semi-prepared I food Yield of prepared (ready cooked 'Net wt: of "semi-prepared? product) in grams Waste with cold: in ;food in grams 1 Remarks 1 Heat meat boiled and stewed: more than average fatness. . of average fatness .. . of less than average fatness.. Meat fried in portions for serving (breadedmeat stewed for beef stroganov, azu, goulesh: . Above average fatness . . . . . . . Average fatness Less than average fatness . . . . . Corned ?Beef boiled Corned mutton boiled . . . . . . . . Mitten stewed with bones for - regoufb (brisket, neck) without . shoulder blade bone . ?atten stewed with bones fer regent. from the whole carcass shoulders without . 4' siphoizt sauce brisket wrath bones, hind leg, shoulder, neck actual meat . .. m. . mugs: sauce .- r. a Without sauce . Includ- i?g actual meet in pieces of not less than has FORM, 33A DESSEMNATIQN FORIW 3 FEB. 56 FOR INTELLEGENCE TRANSLATION (CONTINUATION SHEET) . Decslasified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1043R001400020014-5 Humming; REGISTRY NUMBER a" 1mm: . 126? 7 r? a ,l . Name 0:8 priod?cts and ishe 1'3! . . Gross wt. of p'rOdUCtS 13- m3 . gem?9 43'" -I -. fade: realay to serve . .. War: . I ,1 (?ffin?lsh?? product) ?breb?f??, prepai?d" (ready moduct)? in grams es in wt megapmeg 1&1. Net wt . . food 'in of the wt of?ng segni 1 .-.. - a . 1n 9% ?5 Yield of Loss Waste with cold Mutton boilea and fried without bones: more than average fatness, 100 25 75 average fatness 100 26 711- less than average fatness 100 30 70 LOW 55 15.;85 1100 1_5h85 . .. .. Pork cutlets from the" 100 19 32 62 brisket with bone . . . . . . . Boiled tongue of beef, without throatmmun 100 -- 100 26,4111 6o Fried; liver 100 7 .982 23 76 Boiled heart of beef 100 9 .91 113 52 Fried brains (in 100 13%25 703 8 611 16 Boilea beef kidneyBoile?. hog's head .. .. . .. . 1.00 - 2 98' 55' 111+ laBoileahen 100 ~50 20 Fried fryers ?100?37?763 21 Frieacoese .100 38 62 22 Friecl Ruck 1.09 1+1_f59 ?3 Friefi tearoom sausage . . .. 100 2 98' mtnout bones 31+.th bones ?rusk for breeding, 10 grams yi?ld of actual meat in boiling 1156 wa'ste in dressing. 13% waste with cold dressing 25% lose m'bening without bones ?100 37 63.1; ?118 FORM 13A ELSSEMTNATTON FORM FOR TNTELLTGENCE- TRANSLATION 8 FEB 55 SHEET) .. 22.--. Declassified in - Sanitized Copy oved for Release 2012/11/20 CIA-RDP81-01043R001400020014-5 NUMBER 127 r" - .. .Nazgfe of: products and the .food. ready 'to servean. (*"finiehed; product") ragesthe {rt-'3 98761123" .3 Yield one. food~ product )1 3 19.511139111126319ch Ga??ntine made of cattle- end hog's feetGromzd beef, rissole Ground 90 k, round. riesole 15 1395 Meat balls 26m121?6' Beef roll 8261217 ?without stuffing Minced. meat 261518 on section 1. . 'lhis inciudes: rue}: for breadfh?, 521131115. 1 This includes: flour for' breadin?gg?? grams. This includes: flour for breeding, '5 grams 11115 inciudes: wheat bread, 18 grains; tater, 21+ grams; 11131: or flour for breeding I 7 Instead. of 18 grams of nee-9 wheat bread, one can use grams of 1:011:26. gb?atoes. This includes: wheat bread, 21 grams, water, 25 grams, rusk or flour for breeding, ?8 gram 1 I. .I 9. . includes: uheet bread, 18 grams; water, 29 grams? flour for breeding, 8 grams; onion?, 10 grams. includes: wheat bread, 18 grama, water, 2% grams; rusk or flour for . .. r. .. pl ..L includes: wheat bread. 18 grams. water, 21 grams; stuffing, 30 grams, 13352 FORM 13A FQRM EGR IRANSLATIQN 8 FEB. 55 (CONTIWATIOH SHEET) 1.. .. J?a Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1043ROO1400020014-5 1043RO 2 400020014- 5 INTELUGENGE TRANSLATION . I NUMBER . PAGE - 128 . '2 Na?e'pjf. ?fo?ucts and hide fu? I i'ep?lf'ed t? 4; 1.. 3-2 Losses? "vi: in 0811 reeija'f'to .e'ei've 0 of the woof the semi: food . pro?degss?nsfi 1&9, u-s aria 'Gross wt. of produc?e??in grame Yield. 'of prepared: (ready product) in grams food' in grams ?at m: of "semis-pm Waste with colEi=- in We. i-H Ready cooked :85. sh produo?ba A. Fresh fish - i?ike perch, boiled in Bream, boiled in portions Carp, boiled in portions "Known" {e Caspian 'sea- fish), boiled in portiohs Caspian roach, boiled with- :m the ersh herring, boiled without Pike, boiled in portions Sheatufish, boiled in por- Codfish boilea, coming without head (in portions) Boiled). cod-pressed. fillet Boilecl plaice, in portions Homage, with head and roe {only :In the fried form) - wit-hoop skin ., 59 flbm?for [brewing 5 grey-m . .. ..-. . - .t 323? Siberian and white salmon; :7 herbal, boiled in portions 55 812122 goon, boiled in pieces 3 - forser'Vi?g- cocoa-nonoo-i I 36 Wife sturgeon, boiled. in . portions for sewingif" 53A FQRM PEER (communion! s?ae? Declassified in Part- Sanitized Copy Approved for Release 2012/11/20: CIA- RDP81- 01043R001400020014- 5 Declassified in Part- Sanitized Copy Approvedw for Release 2012/11/20: CIA-RDP81- 01043R001400020014- 5 2 I REGISTRY NUMBER mum?s??a 26 Shoat fia?, boiled in pieces for Serving. . .. . 100 27 Herring without~ headand '1".I2.i11.j but with thones . floo: 28 Caspian roacm boilei with the head. 100 29 Plaice, boiled in por- tions for serving . . - 100 g. 1? o. 30 armmd fish, round. rissole 1, 100 Remarks pertaining ?tzo Section II 10~12 hours . "15017? =51mesa is 80 1.) The actual yield of the fish portions is shown. with normal soaking for .- maresm'noax . - r? .129 . Nagne?o?'mndauc?cs {and the E) . g1 foodfiz?eadx to sei've' v81 ?@321 r? .. - ?4 I .115 2?94? #1 . ("finished product?635 ?Variousenall fish, boiled and. weighing up to 75 grams without the gills - 100 20 80 28 57 18 Ground Fish, rouna . 100 50 893 15 '77 Sal't'fish (1) 19 Pike perch boiled in por- .. . tions for servingBream, boiled :?Ln portions . for serving 100 -26 71} 17 - 61 21 Pike, boilea in portions -- for serving 100 26 7h- 17? 61 22 Cup, boiled in portions for serving 100 28 72 17 60 23 Cod boiled without heads (in pieces for serving) 100 13 87 17 ?72 21: ?Zherekh" (Coregoxms muksun) boiled in ?por- . 'Zzions for serving .. .. 100 '21 79 16 66 25 Siberianealmon, b61336. in portions for serving 100 26 7h 17 61 ?51mm? QSA FGRM EQR (CONTINUATION SHEET) 3 FEB. 56 Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1043R001400020014-5 ., . .. . .. 2 . ant?frzumaanthe. fried form, the mm of? fresh and saited fish is. increased by 5 grams by the "additiioh. of the flourineeiledf?oi- breeding 3) This 511511111625: press, 15 am, water; 17 grams; rusk or flour for brewing, 7 grams I The food wastes obtained. in the dressing of: fish must be ptilized: The me, hard and? soft, of ail fish -- for the preparation of dishes in the boiled or fried. form: A . 3. . h) the heads (withom: the $1115 ?am the eye's), tails; fins, bones: pike perch, sheet?fish, pike, sel?sh; Siberian semen, sturgeon, white sturgeon (beluga) must be used. -the preparexion of bouillon. c) Wings." (dried spinal cord of cartilaginous fish) of sturgeon in the boiled. form in soups and for stuffing. pawn?- FORM . 13A PDESSEMINATBON EORM EOE ENICLLEGENCE: TRANSLATION 3 FEB. 56 (COMTINUAHON .. . Declassified in Part - Sanitized Copy ApprovedforRelease 2012/11/20 CIA-RDP81-O1043ROO100020014-5 '1 . .: - -M 5, 111111131.?on 1, . ease 119111131211; .2 . M- .131 Gross wt. of productsi?grams ?ame" ?fg grodudts and ?lm 1 varied ?0363 ?rea?y to serve I 95.? x- 2131:011qu CC -- procegainigf?ap. 1 o. 9 1 1 108685 13? 59015118 of the 1:94 ofx?bg?f?' semi- product),,1? ?ield of prepared readycoeked grams ?51: food in greys food. sit-.993 "semigpfe?g?: 'l "Waste vii?cel? at 31:1. Delicatessen producte. a . Sausage made of mincedfham 3.00 112.0, 1' .. k? .. Boi;e<1 sausage and hallf- I . . smoked sausage 100 . op 98 98 Eerie (small) sausageLuI'. 100 7-3: I 100 Smoked sausage 100 ?2:0 35 Eoiled ham (with 160' 73 i, 73 . Eoilea hm~shou1der (with, the 100' 22 .78 :78: 5? -. 201185. ham beef 1.00 I 96 Smoked ham . . . . . . . . . . . . 100 100 - 58' 20% loss 1i: boiling - 5 .- 27% waste in skin and bones Smoked. brisket a 1.00 20 80 Dutch cheese 100 .96 5 96 Sheep's milk 100, 96 3 96 ?r?tussien Swiss and . 1. 1 - Bakstein cheese: 100 911 Smoked herring, with the head and. skin but with w? j" 109 110 60. spherien salmon with Little R. '51. 3 . 33.1.1; una?o?oonwa-a-o-oul?o?. 10035 Semge. (kind of salmon) with - mtle 5am 10.0, 28 72 Sewuga. kind of sturgeon) Smked 100: 22 . 2mm; of white salmon 1100: '21; ree? fiuet of sturgeo? I 100".? 23 WLK, 13A DISSEMINAHQN EQM it Txc?mm ug?Declassified in Part - Sanitize Copy Approved for Rease 2012/11/20 CIA-RDP81-O1043R001400020014-5 Declassified in Part - Sa ed Copy Approved for Release 2012/11/20: CIA-RDP81- 01043R001400020014- 5 . :71! "l 670?- tmmue?fcs - 1? . . WAGE - - . .. f. . - . ?132 . Wye, gagged (ready 2e00k?a. FL in ?grams' 5 .o in food rea?y? to semre ("finished product") ~71 A, . A oeess Free-tee3313;11- Eold? food' in grams of the wt. of. the semi-pr?jbepez?e Yield of- pre prodch 'Wane 'z?ge't ?lof? teem; Losses- 15-1 .2411.ch food: 19 Codfish, smoked. 313.13. skin and bone . . . . 20. Ccdfish, all meat 21. Belly of t?'eLw?iTE? 333111011 . . . .. 222 Side of the beluga I RedBEiEH?on Se?ctionII?f The. foog?i the processing of delicaSese?en producfpemust "Haw . . - .. put to use: 1. The skin and bone of hem and brisket musE be used for Ehe preparation bouillon. n4-. . . 2 The ham-<1 and 301E roe of Ehe herring are 53er tcg?e?ph?r with E?he herring - n" Hum-J 9351mm]! 55: SHEET) Declassified in Part - Sanitized Copy Approved for Reelse 2012/11/20 CIA-RDP81-01043R00140020014-5 . 5:61er . PAGE NUMBER 133 . Name of products and. phe- I I Net wt? of; 'E?mi-?a?ep?iared' food in grams ?food ready to serve skip cooked I ("finished product") liproceals ing" a. Waste with cold irj We Losses in wt; in cooking of the weigh? of she semi-gym} pared. food . Yield of prepared (re product) in gr?ms I Gross wt. of~'products irj gems. IV. Vegetables Foods. 1 Boiled potatoes 2 Potatoes fried in cubes or slices . Fried potatoes, first boilea with skin on Potato puree (thick) . . lifotato cake . . . . Potato, rolled. . . . . Stevred beets. . . . Boiled beets Boiled. carrots. . . . . Stewed Head of ?nite cabbage, .5. Reed of white cabbage, stewea .. .. Vegetable marrow, fried Egg; plant, fried. . . . . Fresh tomato. . Spring onions. . . . . . Fresh cucumbers, peeled. 18 String beans and peas 19 20 Fresh mushrooms, boiled 3rd friedi. . FORM 13A FORM FOR TRANSLATION 8 FEB. 55? (oommumon Declassied in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1043R001400020014-5 Declassified in Part - Sani REGISTRY NUMBER . .. .PAGE mums-2n? "131; Remarks for Section IV .- l) The wastes from potatoes should not exceed, up 130%;1 April, 25%; in April :they should. not exceed 30%; in May and June, they should hot exceed. 35%. The ?mste from young potatoes should. not; exceed 15%: 1.. As the mount of mete changes, there is also a. change in the yield of product ree?y to eat 2) The waste from the peeling of 'the potato should be processed to mke starch. 3) The beet peelings should be used. for the mining of coloring for' borsch h) This includes 5 game of wheat; flour for ?reading. v. Foods from Eggs and mu: Qmelet 100 -- 10 1'21 Fat 5 grams, water or milk . 30 grams. 2 Cheese cake 100 - - - - 100 Flour?la grams, eggs 1/5. 1 FORM 33A DISSEMENATION FORM FOR TRANSLATION 8 FEB. 56 ACONHNURTION Declassified in Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1043R001400020014-5 - PAGE num?EER 135 .2 .. 3 VI Y1?elds of Porridge of Different Thiekneea 100 ?rms of Greets Name of Products I 1 I E. u$191333 "(short)" Viscous "fl'hin, :1 Porridge Game: 55'. - grains ?Jr -L. .he'ediea, ins@?a?titaf?d? Yield in ?oodriead?y to?a?b, in grams Quantity of Water . needed, in gfams Yield ~1n?food ready to eat, in grams? Quantity of water: nee?ed, in grams ingrems 5 Yield of Buckwheat 5? 23.5 1'5 5' 0.0 Rice 8 . 5 Millet 5' . Pearl?d barley . ~863111611112; Sago Oats Wheat Barley From "gaolyen" or "chumizy" Peas beans lentils g4 a 4 9 Macaroni nco?les, boiled hoo Remarks for Sectioh VI 1 - The yield of porridge is Sheen without fat. 2 - The tater in the viscous porriages" buckwheat, rice, millet, oats, "336. yen" or "chumizy" pearled barley, semolina, barley is 78 8073, peas, beans and. lentils 62 on 61176. A551 FORM 13A FORM FOR ENTELUGENCE TRANSLATION 8 FEB. 56 (COHTINUATION Declassified art - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1OM3RO1400020014-5 Declassified in Part- Sanitized Copy Approved for . . Mm I . . 173141 I I 2012/1 8001400020014-5 136 PAGE um?uz?- .w in?dok?vn??w 2 ?7 Eame of proauci?53 533? .3 g" '65 :4 c: >414 c: 1 Rice pudding 100 270 350 20 1290 2 Chopped rice, - ,f . round rissole 100 270 350 15 300?? 3 Emmett pudding 100 220 300_ (16 A 260 1+ Ground mill at . riesole(cel e) 3.00 220 300 27 220 5 Swot/.1118. pud~ . . .. . - 100 270 350! ?20 4- 6 Seminole, round I. I . -: risscle . . . . . . 100 270 350 >15 300 -. Pemrled barley, - round rissole 100 270 350 2..15 300 8 Gladys, (pancakWaffles 100 150 u, 2., 135 115 130 Re?mkst for Section VII. ?1112 yield for guiding, ghopped produei'. and r?lmd riseole '16 given in round figures, assuming 5 grams of rusk and. mi?rams of fat, heceese?r for bageeding, seasoning and frying. V111. Yields of Finished Fooc} Products Made from Dried: 3521111185 Fania oi" Dri?? fruit ?Hf- 4 no.1}; .4 1121a after boiling, Gram. without syrup, in grams 1 Bried apples .. :20 1+0 - 2 pried apricots (with seea.) . 29 30 3 .2126. apricots (without Eeed) 3 ., 20 110 Seedless? misiaa T- . 20 3O 5 Dried peers ?5 20' 110' DR 395? 13A 3ISSW1NATHON FORM FDR INTELLEGENCE TRANSLATION 3 FEB. 56 CONTINUATION 51112;?) . - Declassified in Part - Sanitized Copy Approved for Release 2012/110 CIA-RD81-O1043R001400020014-5 'umawsmca "ramsumou NUMBER 13'? Name dried. fruit '3 3 - 1n ?Yield after? bbilingwithout syrup, in gums U) - ?2 7 S1: awed fruit mixture It." . 3 . Re??ark?a . for Section 1 . - The norm for dried fruit is calct?ated for glass of stewed fruit having a. capacity of 200 grams. a. - For the best boiling, dried. applea arid years should be soaked. befqre boiling Rama fruits should be boiled in the ?ame water in which they were soaked. . General Ra?-ks - The norms for yields of the first dishes ('?oupsy' for; military units and ships 15 700 grams, and including the thi?k part not less than 30g grams. The present norms are drawn up :Eo?r products ?of the av?e?rage' kind, meeting the re?nements of the State All-Union?standaz?s (Goat) 833* FORM 13A SESSEMINATION EORM FOR TRANSLATION ,3 FEB. 56 (CORTINUATION Declassified in Part - Sanitized Copy pAproved for Release 2012/11/20 CIA-RDP81-O1043ROO1400020014-5 REGISTRY NUMBER PAGE NUMBER 138 Appendix No 3 13m. Name of the products Remarks m?umauve u? . - FORM. 8 FEB. 56 22 Fresh cabbage, Serial No. Bees}, Iboiled, 1:5 - 2 kg Beef, stewed, 20-30 gzems. Meat, friecl in portionsFish, boiled. in portions Fish, fried Fish boiled until the bones ere s'oiften?d Mutton boile?i. in pieces 1.5-2 kg 8 mitten, roasted, in piecee of 1.511321% 9 Pork,b013.ed in pieces 1.5-2 lcg, 30 Pork, roasted in pieces of 1 5 ~12 kg Ground. meat, round! rissole 12 Potatoes, boiled. in the skin - Potatoes, boiled, cut up in pieces" Potatoes, frlea. on a. griddle Beets, cut up and stewed. 1.6 Vegetables, sauteed 1.7 Bee?ae, with the skin on 18 Carrots, not pee-lea 1.9 Fresh?cabbege, boiled 20 Sauerkraut, boiled. 21 Seuerkreiut stewed .. 23 Millet in 50121) Eli Miliet for viscous gruel 25 39631185. barley in soup 26 Pearlec'i. barley for viscoue gruel? . 27' Buckwheat for viscous gruel 28 Rice in soup 29 Rice for thick gruel "ye-2.5 111'. min . 20-39 min 20 mins 15-20 min 1-5-12 111'. .105 ?2211. ?040 min. 1-1.5 hr 1. 5-2 hr 10-12 min ?30 min . 29-25 min 15-20 min. 11060. min 5-10 min 1.5 hr 25 min 50-30 min 90 1115.11 "1.5-2112.- min 2.69 ?m . . 105-2. hr . 50:60. 'min 313935 min #060 mm . For vinaigrettes For vinaigrettes In the first dish DIISSEMLNATLON FQRM FGR TRANSLATION (CONTINUATION SHEET) Declassified in Part- Sanitized Copy Approved for Release 2012/11/20: CIA- RDP81- O1043R001400020014- 5 INTELLIGENCE TRANSLATLOH REGISTRY NUMBER PAGE NUMBER 'mmw 3O Oat?ieal soup '31. Oatmeal for thick gruel 32 Semolina. 33 Wheat greats in soup 31.1 Wheat greats for thick gruel 35 Maceroui, boiled. 36 Noodles, boiled 3T Vermicelli, boiled. I38 Shelled peas 39 Unshelled peas 1+0 Beans anc'L lentils 3+1 Potatoes, dried. raw 1&2 Soy meal, deodorlzed - - 1&3 Carrots and. parsley sauteed 1&1; Bulb onions sauteed ho-?o :?mizi ids-'2 hr? -15 min lac-so 3min "1.5-2 hr Ego-ho min 25-30 min 12-15 min ?5 min 2?2.5 hr 1.5-2 hr 15-60 min .. 30-110 min" 15-20 min 10-15 min 115 Greenstuff (sorrel, spinach, goose-foot) boiled 5-10 min 1&6 Greenstui?f (leaves from garden plants) boiled 15-20 min I FORM 8 FEB. 56 13A DBSSEME NATRON EQRM FOR (CONTINUATION SHEET) Declassified in Part - Sanitized Copy Approved for Release 201/11/20 CIA-RDP81-01043R001400020014-5 INTEUTIGENCE TRANSLATION n?n' Ap?ro?' tea Ti?ble?" . Kitchen Vessels, Equipment end. Iuyentory Raine of Equipment, Vessels and Inventory 3 Regimental Battalion lt?izelaent Kitchen Serial No. i Kettles, capacity 300 liters. . - 5 3 2 irop range No. 21 A 1. -- 3 Iron range No. 19 .. Boiler "ii-200" . . 1 SEE Chen tables 8 6Tab1ee ~for peeling (cleaning of potatoes and. vegetables 2 7 Concrete vats, 1000 800 3 4 8 Mechanical potato peeler 9 Ham potato peeler 10 Mechanical vegetable chopper 3.1 Kane. vegetable chopper 3.2 Mechanical meat ter 713 35:16. meat cutter 11:. Range kettles 20-30 liters 15 Range kettles. 50-80 liters 16 iron griddlee 17 Deep skillete, (drip pan) for sauteeing vegetables 3.8 Staring Pot l9 Frying pans ?foo w- 1 20 Scoops . v. . :"na 1mg?; - f. .- '21 Large soup ladies M351 503? 13A FORM EQR TRANSLATION 8 FEB. 56 (CONTINUATION Declassifiedin Part - Sanitized Copy Approved for Release 2012/11/20 CIA-RDP81-O1043R001400020014-5