1. Our autumn vegetables, fruits and other plants These plants grow in the gardens, green- houses and in the fields, small farms, ranches. We live in a small town, so people can grow these plants in their own gardens, and a lot of them do it. These people know how to do it. In our country a lot of people deal with agriculture.

2. Fruits: apples, grapes, plums, pears, peaches, medlars, poppy seeds, nuts, gooseberry, chestnuts, figs, rosehips.

3. Vegetables: parsnip, celery, beetroot, cabbage, kohlrabi, onion, garlic, carrot, green pepper, potato.

4. Other plants: sunflower, wheat, sugar beet, maize, oat, rye, barley, alfalfa,

5. Apple pie Ingredients: 250 grams of margarine, 400 grams of flour, 120 grams of sugar, one egg yolk, 1 packet of baking-powder, 1 packet of vanilla-sugar, 1-2 tablespoonful sour cream, For filling: 2 kilos of apples, cinnamon, 2 packets of vanilla-sugar Instructions: Make mixture with the ingredients, then cut it in two, and roll them out. Put one of them into a baking pan, then put the grated apple onto it, spread it with the cinnamon and vanilla-sugar. Put the other piece of rolled mixture onto it and spread it with the egg yolk. Bake it in the preheated oven for about 40 minutes.

6. Carrot muffin Ingredients: 1 cup raisins,2 cups warm water 2 cups all-purpose flour,1 tablespoon baking powder, 2 teaspoons baking soda,1 teaspoon salt 1 teaspoon ground cinnamon,4 eggs 1 cup vegetable oil 3/4 cup brown sugar 3 cups shredded carrots Instructions Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners. In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups. Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting.