It 'shot. It's a good day for swimming.

What kind of morning is it? wet; staying in bed

It's wet. It's a good morning for staying in bed.

1 What kind of day is it? hot; swimming

2 What kind of morning is it? wet; staying in bed

3 What kind of bed is it? comfortable; sleeping in

4 What kind of place is it? quiet; sitting

5 What kind of afternoon is it? perfect; walking

6 What kind of evening is it? lovely; driving

7 What kind of town is it? big; shopping

8 What kind of day is it? clear; sightseeing

Exercise 4

Examples

It is cold and wet.

What kind of day is it?

He is small and friendly.

What kind of man is he?

1 It is cold and wet.

2 He is small and friendly.

3 It is new and Guy drives it very fast

4 John buys it every day and he reads it.

5 It is interesting but the production is not very good.

6 It is comfortable and it is possible to sleep in it.

7 It is classical or pop and Simon is listening to it.

8 Some of them are men and some of them are women.

Exercise 5

Examples

I hope you don't want a cup of tea.

You don't want a cup of tea, do you?

I'm sure he doesn't need me now.

He doesn't need me now, does he?

1. I hope you don't want a cup of tea.

2. I'm sure he doesn't need me now.

3. I'm sure they weren't at the party.

4. I hope we're not going to the cinema this evening.

5. I'm sure she isn't playing the drums in that group.

6. I'm sure he wasn't in the best seats.

7. I hope Sarah didn't see you.

8. I'm sure he can't eat another steak.

9. I'm sure we aren't driving to Scotland this weekend.

10. I hope I'm not reading your newspaper

Exercise 6

Examples

I am going ... the theatre with George and his friend.

I am going to the theatre with George and his friend.

The theatre is very . . . Shaftesbury Avenue.

The theatre is very near Shaftesbury A venue.

1. I am going .. . the theatre with George and his friend.

2. The theatre is very . .. Shaftesbury Avenue.

3. It is... Piccadilly Circus.

4. We are going to a restaurant…the play, because the play doesn't finish...

eleven thirty.

5. I hope George will sit. .. to me.

6. Then,. .. the play, we're all going to go to a nightclub.

7. I hope George will be here ... a few minutes.

8. We will meet George's friend ... six o'clock.

The inventive american cuisine

The United States is a vast pantry. On American grasslands that are as large as some of the countries of the world, roam enormous herds of beef cattle. An overflowing abundance of fruit and vegetables of countless varieties springs from its earth. A profusion of lobsters, crabs, clams, oysters, shrimps and fish is drawn from its waters. Its golden waves of grain reach to endless horizons.

If America is a pantry, the American kitchen is a laboratory. It is equipped with a wealth of culinary machines and gadgets designed to simplify the task of prepar­ing the products of nature's generosity for the dinner-table. America's obsession with labour-saving tools and mechanical devices was translated, first, into such simple gadgets as apple peelers and hand-cranked ice-cream freezers, and later in­to space-age ovens, high-speed blenders, electric juicers and an extensive catalogue of other implements that have transformed the process of cooking.

Ironically, this amalgam of abundance and mechanics has not resulted in a fancy American cruisine. Generally, American cooking is unsophisticated and straightforward, concerned with content rather than form.

The best-known and most popular American foods are grilled steaks, ham­burgers, fried chicken, boiled lobster and fried fish. All of these dishes can be delicious, and none requires much cooking flair. Some recipes for Southern fried chicken, however, are jealously guarded family secrets, and a pure beef ham­burger with onions and relish on a fresh sesame-seed roll can taste good enough to be a product of culinary magic.

The simplicity of most cooking in the United States is deceptive. Although the American cook may not spend long hours over a hot stove, and, due to a highly efficient food distribution system, big-city cooking tends to be the same across the country, the variety of regional foods in America is formidable. New England cooking has little in common with Pennsylvania Dutch cooking. Neither has a Montana rodeo roast with a magnificent traditional Hawaiian luau. Indian in­fluences in the Southwest, and French-Spanish influences in Louisiana are still apparent. But the settlers from England, Holland and a dozen other countries as well, who tamed the Atlantic coast and gradually pushed the frontier back across the continent to the Pacific Ocean, had little time or inclination for ceremony or ritual in cooking.

The first problem was survival. The settlers held that if the ingredients were good and properly cooked, whether fried, baked or boiled, that's all that could, or should, be desired.