Базовый курс английского языка - Эккерсли К.Э.
ISBN 5-7871-0174-X
Скачать (прямая ссылка):
(2) Местоимения. Имеют те же характеристики, что и существительные. Кроме этого имеют ряд форм объектного падежа.
(3) Прилагательные. Имеют формы степеней сравнения. Их обычное место - перед существительными или после глагола to be. Они не имеют падежа, времени, залога, лица. Лишь у некоторых из них есть категория числа.
(4) Наречия. Обладают теми же характеристиками, что и прилагательные. Стоят, как правило, после глаголов или перед прилагательными.
(5) Глаголы. Имеют формы времени, залога, лица, числа. Не имеют рода, степеней сравнения, падежей. Их обычное место - между двумя существительными или местоимениями, либо между существительным и прилагательным или наречием. Они часто придают значение перехода действия с одного существительного на другое.
(6) Союзы и предлоги. Не обладают ни одной из характеристик перечисленных выше частей речи. Показывают связь между словами или группами слов.
¦ УПРАЖНЕНИЯ
1. Вставьте а или ап:
1. Не is_honest man, I will give him_day's work.
269 ¦
2. That is_usual way of working.
3. He has__uncle who is______teacher at________university.
4. He had__hot breakfast at_____hotel in Blackpool.
5. They worked for half______hour and then began to read_____
historical novel.
2. Объясните разницу между a) few и a few, 6) little и a little.
3. Поставьте вопросы к следующим предложениям, используя слова:
How? How much? How many? Who? When? Do you? Did you? Have you? Were you? What? Where? Why? Which?
1. All are here except Olaf and Pedro.
2. They are coming back on Thursday
3. Yes, I had a very nice holiday.
4.1 have been in England for three years.
5. No, 1 didn't take my car with me.
' 6.1 shall stay for a fortnight.
7. Yes, we went for a long drive.
8. Yes, it was rather expensive.
9.1 wrote home for more.
10. There were about three thousand.
11.1 stayed in London over Christmas.
12. Because you get a very good meal there.
Прок 28
Meals
FRIEDA: Could you please tell us something about English meals and food and cooking-how to lay the table and so on? I am going to keep house for an English family in the summer holidays and I want to know as much as I can about it before I go.
MR. PRIESTLEY: Well, here is Mrs. Priestley. She can tell you about it better than I can.
MRS. PRIESTLEY: Oh, yes; I will do that gladly.
The usual meals are breakfast, lunch, tea and supper. Breakfast is generally a bigger meal than you have on the Continent,1 though some English people like a "continental" breakfast of rolls and butter and coffee. But the usual English breakfast is porridge or "Corn Flakes" with milk or cream and sugar, bacon and eggs, marmalade (made from oranges) with buttered toast, and tea or coffee. For a change you can have a boiled egg, cold ham, or perhaps fish.
We generally have lunch about one o'clock. The business man in London usually finds it impossible to come home for lunch, and so he goes to a cafe or a restaurant; but if I am making lunch at home I have cold meat (left over probably from yesterday's dinner), potatoes, salad and pickles, with a pudding or fruit to follow. Sometimes we have a mutton chop, or steak and chips, followed by biscuits and cheese, and some people like a glass of light beer with lunch.
Afternoon tea you can hardly call a meat, but it is a sociable sort of thing, as friends often come in then for a chat while they have their cup of tea, cake or biscuit.
In some houses dinner is the biggest meal of the day. We had rather a special one last night, as we had an important visitor from South America to see Mr. Priestley.
1 the Continent = Europe
271 ¦
We began with soup, followed by fish, roast chicken, potatoes and vegetables, a sweet, fruit and nuts. Then we went into the sitting-room for coffee and cigarettes.
But in my house, as in a great many English homes, we make the midday meal the chief one of the day, and in the evening we have the much simpler supper-an omelette, or sausages, sometimes bacon and eggs and sometimes just bread and cheese, a cup of coffee or cocoa and fruit.
HOB: My Uncle Albert always has "high tea". He says he has no use for these "afternoon teas" where you try to hold a cup of tea in one hand and a piece of bread and butter about as thin as a sheet of paper in the other. He's a Lancashire man, and nearly everyone in Lancashire likes high tea. So do I. We have it between five and six o'clock, and we have ham or tongue and tomatoes and salad, or a kipper, or sausages, with good strong tea, plenty of bread and butter, then stewed fruit, or a tin of pears, apricots or pineapple with cream or custard and pastries or a good cake. And that's what 1 call a good tea.
MRS. PRIESTLEY: Have you now got what you wanted, Frieda?
FRIEDA: Yes, that is very useful, but I'd like to know exactly how to lay a table and names of all the things you use.
MRS. PRIESTLEY: Well, here is Susan. She does it every day and will tell us what she does.
SUSAN: First, I spread the table-cloth and then I put out table-mats to protect the table from hot plates and dishes-a small mat for each guest and larger ones for the hot dishes. I take out of the drawer in the sideboard all the cutlery-a fish-knife and fork for the fish, a large knife and fork for the meat, a small knife for the butter, and a fruit-knife for the dessert. Then there is a pudding-spoon and a fork for the sweet, and a soup-spoon for the soup.
