The hospitality of Ukrainian people is well- known throughout the world. When a foreigner sets foot in Ukraine first he gets acquainted with our cookery national dishes and meal-times. Frequently he gets to know that in this country they are not the same as in his. But he has to do in Ukraine as the Ukrainians do. The usual meals in Ukraine are breakfast, lunch, dinner and supper. Sanatoriums, rest-homes, hospitals and other public establishments follow the generally accepted order of meals. Dinner Breakfast

In a great many Ukrainian homes dinner is followed by a cup of tea with a slice of lemon, jam or home-made pastry.

If you have a special dinner, a housewarming party, for example, you should know how to lay the table on such an occasion. First you spread the table-cloth and put out table-mats to protect the table from the hot dishes: a tureen of soup, a bowl of hot vegetables, a platter of meat, a boat of sauce, etc. Then you take out of the drawer in the sideboard soup spoons for the soup, spoons for the sweet and all the cutlery knives and forks, including a small knife for the butter, a small knife and fork for the hors d'oeuvres and a fruit knife for dessert.

While salo is enjoyed in other parts of Eastern Europe, Ukraine is perhaps most famous for salo. Salo is smoked, salted fat or lard that may also be flavored with spices. While its popularity may have grown out of lean years when meat was expensive or unavailable, salo is still eaten today.

Borsch is popular all over Eastern Europe, but Ukraine and Russia are perhaps most famous for this beet soup. There are as many recipes as there are babushki who make it. Borsch can be served hot in the winter and cold in the summer, may contain meat and a variety of vegetables, and is commonly served with a generous dollop of sour cream.

Ingredients: 2 cups flour 1 egg 1 teaspoon salt 3 ½ cups instant mashed potatoes, prepared ¾ cup cheddar or processed cheese, shredded S alt and pepper, to taste

¼ pound ground beef 1 medium onion, chopped 4 Tablespoons vegetable oil 4 cups cooked rice 4 cups water S alt and pepper, to taste ¾ cup tomato juice 1 medium cabbage, core removed 1 Tablespoon vinegar