Following the fashion of caps among people of higher social standing, which was also quite common in Estonian towns, the peasant women in the vicinity of Tallinn started to wear pot-caps in the second half of the 18th century. The most characteristic feature of Northern Estonian folk costumes was a short loose long- sleeved midriff blouse over a sleeveless shirt. Northern Estonian maidens adorned their heads with chaplets. These were bands made either from cardboard or wood shavings, covered with coloured silk or woollen cloth and decorated with spangles and tinsel. The girls wore multicoloured silk ribbons at the nape. West Estonia This region shows similar features to the north and south. Sleeves were worn only on Kihnu island, in other areas white shirts were covered by jackets and waistcoats, shawls were thrown on the shoulders; skirts were striped and pleated. After the middle of the 19th century, women in Estonia, mainly in the western
marinated for 2-3 days in beer, spices such as cloves, juniper berries, allspice and peppercorns, bay leaves and onions and is braised in the marinade for a long period, resulting in very tender melt-in-the-mouth meat. The Black Forest: cake is one of the most popular German national foods. Cake consists of several layers of chocolate cake, with whipped cream and cherries between each layer. Then the cake is decorated with additional whipped cream and chocolate shavings. A Schnitzel in German is a slice of pork or veal haunch. Dish made with boneless meat thinned with a mallet (escalope-style preparation), coated in bread crumbs and fried. Only if it is made of veal and coated in bread crumbs is it called Wiener Schnitzel; a pork version is called Schnitzel Wiener Art (Viennese type schnitzel). These are served with a slice of lemon and without a sauce. Both often are referred to as simply Schnitzel. Poland
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