Vernal Express | 1981-05-21 | Page 11 | Discover International Cooking

DiscovertJtQ. international tyfot Coolgng Eastern Europe: Hearty Eating Appetites in Eastern Europe Eur-ope come in two sizes: big and very big. Whether the dishes are from kitchens in Russia, Poland, Hungary or Czecho-( Czecho-( Slovakia, they include thick soups, hefty stews and hearty meat and vegetable entrees. Salade Olivier is an Eastern European Chicken Salad. These and other interesting interest-ing tidbits about the foods of 30 countries, are included in-cluded in the 303-page "The International Cook" from Campbell Soup Company. Com-pany. Each of its 142 recipes rec-ipes is adapted from an authentic classic which uses condensed soup as a time-and time-and energy saving base. History and geography affect the diets of most regions, and Eastern Europe is no exception. Royal marriages, mar-riages, treaties, imported artisans, the persona! likes of rulers, all have influenced traditional preferences.