We invite you to travel to a dozen countries without leaving your home - without visas, planes, suitcases and signs in foreign subways. In order to hit the road, it is enough to charter a comfortable sunny kitchen with a full set of provisions - and then follow the instructions that you will find in the continuation of this article. Recipes of national sweets from around the world are waiting for you - pastries and confectionery products that are proud of in Sweden, Australia, China, Serbia and other countries. Bright colors, flavor combinations that you could not even imagine: why not, because you can explore the world and taste it!

15 national confectionery

1. Prinsesstårta (Sweden)

The Swedish princess cake was created in the 1930s by Annie Åkerstrom. She was a teacher to the daughters of Prince Karl of Sweden, Duke of Västergötland. The original name of the cake was"Grön tarta" (Green cake), but the princesses liked it so much that Annie's cookbook published the recipe as "Prinsesstårta".

The base of the cake is a biscuit, followed by layers of raspberry jam, buttercream and whipped cream. In order to keep this tasty treat, it is covered with green marzipan on top (hence the name "Grön tårta"). Today, this cake is not only green, in which case it is sometimes called "Prinstårta" (Prince cake).

2. Frog cake (Australia)

The Frog cake was invented in 1922 by the Balfours bakery. It consists of a biscuit, butter cream, topped with fondant. Initially, it was only green, but later the bakery expanded the color range to pink and brown. Today, the "Frog" can be found in other "seasonal" colors.

3. Šakotis / Sękacz (Lithuania / Poland)

"Shakotis" appeared during the time of the Commonwealth. A wooden skewer is poured with egg dough, which begins to drain, forming "twigs". When they are slightly baked, the skewer is again poured with dough.

4. Baumkuchen (Germany)

Baumkuchen is a smooth version of Shakotis, in which the skewer is not poured with dough, but dipped in it. In cross section, the cake resembles a saw cut of a tree. Baumkuchen is the hallmark of the city of Salzwedel.

5. Battenberg cake (UK)

History is silent about the origin of this cake. The basis of "Battenberg" are two biscuit cakes, traditionally yellow and pink, which are cut into rectangular parallelepipeds and stacked in a checkerboard pattern. Apricot jam is usually used to hold the cakes together. The top of the cake is covered with marzipan.

But this version of Battenberg, in my opinion, is a masterpiece:

6. 月 饼 / 月餅 / Mooncake (China)

This cake blew my mind! It seems to me that I can endlessly consider various options for execution.
Mooncake (Yuebing) is a traditional gingerbread eaten at the Mid-Autumn Festival (Zhongqiujie). On the gingerbread, the hieroglyph "longevity" or "harmony" is usually depicted.

The filling of yuebing can be different depending on the region: lotus seed paste, nuts paste, sweet bean paste, etc.

The modern Mooncake sometimes deviates slightly from tradition, such as being made of jelly or covered in icing.

7. Red velvet cake (USA)

The basis of the Red Velvet Cake is a dark or bright red sponge cake, which is obtained by adding food coloring or beets. Topped with cream cheese and cream icing.
Today, the cake is quite often baked in the shape of a heart. For me, Red velvet cake is associated with Dexter.

8. Ruske kape (Bosnia and Herzegovina, Croatia, Serbia)

The name of this cake is translated as "Russian hat", because. shaped like an earflap. Inside, it consists of alternating chocolate and vanilla layers of bikwit and cream. Topped with chocolate and sprinkled with coconut flakes.

9. Carac (Switzerland)

Carac is a crispy pie that varies in diameter from 8 to 25 cm. The filling is chocolate topped with bright green icing.

10. Kransekage / Kransekage (Denmark / Norway)

This cone-shaped cake is made up of test rings, hollow inside.

Overflødighedshorn, a variant of the Kransekake, is considered a traditional wedding cake. Overflødighedshorn translates as "cornucopia".

The cake is filled with chocolate, sweets, and other small pastries.

11. Bolu pandan (Indonesia)

The sap from the leaves of the Pandan tree is used in this cake to make Bolu pandan green. Green dye is also sometimes used to enhance the color. Various options can be used as filling and decoration: chocolate, butter cream, coconut flakes, etc.

12. King cake (USA)

The royal pie is prepared during the Christmas festival of Epiphany. In the Louisiana version, the cake is covered with sugar icing in the traditional colors of the Mardi Gras carnival (an analogue of our Maslenitsa is the farewell of Winter and the meeting of Spring): purple - justice, green - faith, gold - power. These colors were adopted in 1892.

13. 发糕 / 發粿 / Fa gao (China)

Typically, Fa gao ("prosperity cake") is made from rice flour and steamed (rather than baked) until the top breaks into 4 pieces.

14. Croquembouche (France)

This dessert consists of profiteroles, which are smeared with caramel and folded into a cone. Croquembouche was invented in the early 19th century.

15. Fairy bread (Australia)

This unusual "dish" can not be called a cake or a cake. This is a sweet sandwich. White bread is cut into triangles, smeared with butter, and tightly covered with confectionery topping. Fairy bread is a favorite treat for children.

Photos, as usual, found on the Internet.

From literature or restaurant menus, many people know the names of such traditional Russian dishes as borscht or cabbage soup. However, the names of sweets that Russians love no less are not well known. Meanwhile, Russians have a big sweet tooth, and Russian cooking has been replenished with new ideas for centuries.

Guests of the Olympics will be offered hot tea and something sweet. The author of the project "Russia over the headlines" tells about the twelve most traditional sweets for Russians under the heading "Russian Dozen".

Tula gingerbread

Gingerbread can rightfully be called one of the most ancient Russian sweets. "Honey bread", known to the ancient Egyptians, appeared on the territory of modern Russia in the 9th century, when the legendary Rurik and Prophetic Oleg gathered disparate East Slavic and Finno-Ugric tribes into a single state.

At that time, gingerbread was made from a mixture of rye flour with honey and berry juice. True, they got their historical name after they began to add spices from India and the Middle East, which began to enter the country in the XII-XIII centuries. The most famous Russian gingerbread is Tula, usually a rectangular slab filled with marmalade or condensed milk, which is produced in factories in the city of Tula, about 200 kilometers south of Moscow. At the end of the last millennium, the Tula Gingerbread Museum was even opened in this city.

Photo: A. Lieberman / RIA Novosti ria.ru

Paste

Russian merchants had extensive trade ties with the Arab East. It is no coincidence that the second most popular Russian sweet - marshmallow - still strongly resembles the Turkish delight known from the fairy tales of Scheherazade. True, the main ingredient of marshmallow, which appeared in Rus' as early as the 14th century, was Russian sour apples and honey. In the 15th century, protein was added to marshmallow to give it a white color. Until the 19th century, the secret of the most delicious - Kolomenskaya - marshmallow was kept secret until the French added whipped proteins to apple-fruit puree, getting a new delicacy - French marshmallow. In the same century, Russian confectioners replaced honey with sugar in the pastille recipe, and this sweet is still produced in this recipe.

Photo: Viktorianec/wikimedia.org

Cake pigeon's milk"

This cake with a very illogical name - well, what kind of bird gives milk? - and an extremely unpretentious look (a thick rectangular plate covered with chocolate) - in fact, one of the best Russian delicacies that overshadows both marshmallow and French marshmallow. It is no coincidence that "Bird's Milk" was the first cake for which a patent was issued during the times of socialism. The recipe was invented by a group of confectioners led by the head of the confectionery shop of the Moscow restaurant "Prague" Vladimir Guralnik (the legend of Russian confectioners) and became a direct continuation of the French marshmallow with some changes in the recipe. The cake is still very popular in Russia, although it is not uncommon to find fakes that are sold even in prestigious stores. Of course, they are edible and sometimes even tasty, but compared to a genuine masterpiece, they look like rock paintings against the backdrop of Leonardo da Vinci's Mona Lisa.

Chak-Chak

Chak-chak is one of the most popular sweets in Russia, borrowed from the Turkic peoples. It got on our list because it is still the national dish of the Tatars and Bashkirs - one of the most numerous peoples inhabiting the Russian Federation. Moreover, unlike marshmallow, the chak-chak recipe has not changed much since ancient times. This oriental sweet is made from soft dough and raw eggs, from which thin short sticks are formed, resembling vermicelli or balls, which are then deep-fried, stacked in a hill and poured over with a hot mass prepared on the basis of honey. Then he is allowed to freeze and only after that is served on the table.

Photo: Maxim Bogodvid / RIA Novosti www.ria.ru

Cake "Prague"

This variation on the theme of the Viennese Sacher cake has a very distant relation to the capital of the Czech Republic - Prague. Its author, the same Vladimir Guralnik, at the beginning of his career studied confectionery skills with masters from Czechoslovakia, who regularly came to Moscow to exchange experience. To make a cake, four types of butter cream are required, which contain cognac and liqueurs, and the cakes are soaked in rum. The Viennese prototype has no cream at all in the recipe. Unlike its more successful competitor - the Bird's Milk cake - the recipe for "Prague" was not patented and now any confectionery factory can make it.

Photo: Fotolia/PhotoXPress.ru

Cheesecake

This is another representative of the modern Russian world of "sweets", which has come down from the depths of centuries. Vatrushka is the most primitive confectionery product that appeared in the cuisine of the ancient Slavic tribes. It is a cake made from yeast, rich or unleavened dough, rounded at the edges. The simplest sweets are used as a filler - cottage cheese with sugar, jam, condensed milk or jam. Although the recipe for making this sweet is very simple, the demand for it remains and it can be found quite often on store shelves. True, it is sold not in the confectionery departments, but in the bakery.

churchkhela

Anyone who is lucky enough to visit the Sochi Olympics in 2014 will surely be able to try another delicacy, which is distributed mainly in the resort towns of the Krasnodar Territory and has come from Caucasian cuisine. It is made from nuts strung on a string in grape juice thickened with flour. This sweetness can rightfully be called the most useful confectionery product, since it contains a lot of glucose and fructose, vegetable fats, proteins, organic acids and vitamins. By the way, in terms of manufacturing time, this is perhaps the most expensive delicacy on our list. It takes more than two weeks to dry churchkhela in the sun, and it generally matures up to 3 months. But in the end, it acquires taste tones close to chocolate, although not a single cocoa bean is added to the composition.

Photo: Fotolia/PhotoXPress.ru

Baked apple

Russia is a northern country, so very few fruits grow here. Because of this, the basis of fruit and dessert cuisine is the apple. Moreover, sour apples are traditionally considered Russian varieties, but Russian culinary specialists figured out how to make a recipe for a sweet dish out of them in ancient times. Apples are pre-soaked in various syrups and sweet decoctions. Then the core is cut out, filled with some sweet stuffing and baked. After churchkhela, this is perhaps the second most useful product of Russian confectionery art. Baked apples are rich in potassium and iron, they are even used in various weight loss diets. According to nutritionists, regular consumption of baked apples helps not only to reduce weight, but also improve metabolic processes, tighten skin and smooth out fine wrinkles.

Photo: Fotolia/PhotoXPress.ru

Cheesecakes and pancakes

Pancakes, as well as syrniki - pancakes made from cottage cheese - in themselves do not look like a sweet dessert. Additives make them part of the sweet world of Russian cooking - sour cream, jam, honey, jam or syrups. In addition, cheesecakes contain very useful additives - in addition to cottage cheese, flour and eggs, carrots, dried apricots, apples, pears, nuts, pumpkins or zucchini are added to the mixture, which is fried in a pan, which makes the dish not only tasty, but also very healthy. .

Photo: Fotolia/PhotoXPress.ru

candy bars

In the era of total shortages under socialism, these sweets were familiar to every schoolchild. Even in those days, they could always be found in stores and there were practically no queues for them. In their taste, they are somewhat reminiscent of halva - one of the highlights of oriental cuisine. Indeed, it is very remote. Perhaps due to the fact that grated peanuts are included in the composition. The most popular soy bars are the products of the Rot Front factory. It should be borne in mind that they have a very high calorie content - 514 kcal per 100 grams.

fig

This is a little forgotten, but still found sweetness in Russian villages. In ancient times, it was called "dried paradise apple." It is a cross between marmalade and marshmallow. It is made from highly pectinous fruits - apples, quince, plums and mountain ash.
It is curious that in early times dried figs were called figs. But it was too expensive for ordinary people and an unknown chef decided to make a flavor analogue - fruit sweetness from local raw materials, cooking it in honey or sugar syrup. From the end of the 18th century, when French cooking came to Russia, the names of fruit sweets were differentiated and Europeanized, and figs began to be called figs again. But in the outback, the historical name for the familiar sweetness has been preserved in places.

Chocolate "Alenka"

Although much more delicious chocolate can be found in Russia to the taste of the author himself, "Alenka" became one of the most recognizable brands of the Soviet, and then the Russian chocolate industry. It has been produced since 1965 and is the result of a socialist food program to create mass-produced, affordable milk chocolate. A competition was announced for the design of its packaging, the conditions of which were published in one of the Moscow newspapers. The photo of the 8-month-old daughter of the artist who worked at the factory was chosen as the winner, although later there were versions that, in fact, Svetlana Alliluyeva, Stalin's daughter, is depicted on the wrapper.

Each country has its own national dish. We all know perfectly well that pizza is a landmark dish in Italy, paella - in Spain, but few people know what national desserts there are. Let's start our sweet, fabulous journey into the world of desserts and learn the recipes for sweets from Greece, Japan and many other countries.

Turron, Spain

From Spanish, turron is translated as "nougat" and tastes very similar to it. There are two types of this Spanish sweet. The first is hard, like roasted candies, the second is soft with nuts. The recipe for the national dessert is very well guarded, so you can only enjoy it in Spain.

Tiramisu, Italy

A very famous and beloved dessert - tiramisu. The homeland of this dish, of course, is Italy and you can only cook real tiramisu there, since the ingredients for the dessert are exclusively of Italian origin. Mascarpone cheese is made in Lombardy, Savoyardi cookies, Marsal wine are made in Sicily.

Cheesecake, USA

Your attention is given to the most famous dessert in the world - cheesecake. You can try it now everywhere both in Russia and in Europe. But it was in America that many types and options were invented for this raw cake. A feature of the preparation of such a dessert is its cooling, “cracks” in the filling should not be allowed.

Pudding, UK

Pudding is considered not just a traditional dessert, but also a symbol of ancient England. It has thousands of recipes, since they are different in every family, and are passed down from generation to generation. All you need is flour, breadcrumbs, eggs, cream, spices and some fat. In general, earlier pudding had nothing to do with desserts, and the main ingredient of the dish was meat. Staying in England for Catholic Christmas, you will enjoy the variety and incomparable taste of this dessert.

Strudel, Austria

In 1969, a recipe for an excellent dessert appeared in Vienna, which was later called strudel. When traveling around Austria, you should definitely stop by Vienna or Salzburg and try a real strudel. The recipe for an incredibly delicious sweet has not changed much over the years.

Puff pastry is stuffed with curd mass with fruits (most often apples or pears) or berries, poppy seeds are also added. The serving of the dessert is very interesting: it should be hot, and in combination with ice cream or cream, the dish becomes simply incomparable. An ideal drink would be a latte or black tea.

Trdlo, Czech Republic

The first association about the Czech Republic in terms of cooking is, of course, excellent Czech beer, but no less popular is the national dessert - trdlo (trdelnik). What is a sweet with such an interesting name? These are puff pastry with different fillings. They are baked not in the oven, but on an open fire, after which they are placed in a mixture of sugar and cinnamon. Very often, trdlo is also sprinkled with nuts or coconut flakes. Tourists like this delicacy very much, it is convenient to eat it while walking around the city.

Baklava, Türkiye

The unique delicacy of Turkish cuisine makes you admire the skill of culinary specialists. The recipe for baklava was created back in the 15th century and has hardly changed for so many centuries. For the preparation of baklava, very thin sheet dough is used. Sheets of dough are poured with oil and honey, also sprinkled with nuts, after which they are placed on top of each other. Real Turkish baklava is very sweet and sugary in taste, but with an unforgettable honey aroma. True connoisseurs say that the thinner the dough, and the less noticeable it is, the tastier the delicacy!

Churchkhela, Georgia

Ancient Georgian delicacy - Churchkhela. Nuts are strung on a string and dipped in fruit juice (preferably grape juice), which is thickened with flour. The process of preparing the dessert is very complicated and lasts about 15-20 days, but the result is a sweet, tasty and healthy dessert.

Cream candy, Japan

Creamy sweets, although not a national dish, are so popular in Japan that it would be wrong not to mention them. Delicious sweets are more like a snack that you want to eat more and more. Creamy sweets are made not from plums, as you might think, but from a special kind of chestnuts that are only found in Japan, and they also add potatoes, sugar and seasonings.

Pavlova Cake, Australia and New Zealand

Pavlova's cake bears the name of the Russian ballerina Anna Pavlova. Not a single celebration in Australia and New Zealand is complete without this elegant and airy cake. The dessert combines a tender center like marshmallows with a crispy crust, which is decorated with all kinds of berries and cream. For the sake of such a delicacy, it is worth visiting these countries.

September 5th, 2014

Any country is famous for its national cuisine. For example, in Italy it is pizza, in Spain it is paella, in Germany it is sausages, and in Portugal it is sardines. But besides this, each country has its own famous dessert, which you should definitely try.

1. Strudel, Austria.

You can appreciate the taste of a real dessert only in Vienna or Salzburg. But you can get acquainted with the first recipe for this dessert, dated 1696, in the city library of Vienna. For the entire time of its existence, the recipe has not undergone significant changes, and for the preparation of this dessert, just as before, you will need dough with fruit filling, berries, cottage cheese or poppy seeds. This dish is often served with vanilla ice cream or whipped cream.

2. Trdlo, Czech Republic.

Behind the interesting name trdlo are ordinary traditional tubes with cream, very popular in the Czech Republic. This dessert is prepared from sweet dough over an open fire, after which it is dipped in a mixture of sugar and cinnamon, and sprinkled with nuts or coconut flakes on top. In the Czech Republic, this delicacy can be bought right on the street and not only locals, but also travelers like to eat it.

3. Baklava, Türkiye.

Baklava, or baklava in Turkish, is a dish of oriental cuisine. The dessert originated in the 15th century is made from thin sheets of dough, smeared with butter and honey and sprinkled with nuts. The dish has a sugary-sweet taste, so it is recommended to drink it with tea.

4. Pavlova cake, Australia and New Zealand.

This dessert was created in honor of the famous Russian ballerina Anna Pavlova and today this cake is a decoration of Australian and New Zealand cuisines. By the way, these two states still cannot decide where exactly this dessert was invented. But in fact, it doesn’t matter, the only important thing is that today everyone can enjoy this amazing dish, decorated with berries and whipped cream, crispy crust and soft center, reminiscent of marshmallows.

5. Tiramisu, Italy

Until now, it is impossible to say exactly which of the regions of Italy is the birthplace of this delicious dessert. Today, this Italian dish can be ordered in absolutely any restaurant in the world, but real tiramisu can only be tasted in Italy. The composition of this dish includes truly Italian ingredients: Mascarpone cheese from Lombardy, airy Savoyardi cookies and Marsala wine from Sicily.

6. Traditional pudding, England.

This dish can be called a symbol of old England, because it is cooked in almost every English family, and the recipe is passed down from generation to generation. This incomparable dessert is prepared in a water bath from flour, bread crumbs, eggs, fat, cream and spices. But few people know that once the composition of the pudding also included meat.

7. Creamy sweets, Japan.

Creamy sweets are not a dessert, but rather an ordinary snack, comparable to our popcorn. Chestnuts grown in Japan and South Korea, sweet potatoes, sugar and spices are used to make these sweets.

8. Churchkhela, Georgia.

This Georgian sweet is prepared from fruit, most often grape juice, into which nuts strung on a string are dipped. Despite the apparent simplicity, the process of making churchkhella is complex and time-consuming, but the resulting dessert is worth all the effort spent on it.

9. Cheesecake, USA.

This dessert is perhaps the most famous in the world. It is prepared in absolutely all corners of the world, but cheesecake is especially popular in the USA. But the birthplace of this dessert is not the United States, but Ancient Greece, where it was known as early as the 6th century BC.

10. Turron, Spain

To its taste, this Spanish delicacy resembles the well-known nougat. There are two types of this exquisite dessert: hard, similar to roasting, and soft, like nougat with nuts. But you can only try turron in Spain, since it is officially forbidden to make it outside this country.

Section: Cuisines of the peoples of the former USSR
Based on materials collected by I. Feldman and others.
15th page of the section

Ukrainian food
Ukrainian cuisine recipes
Sweet dishes
For each national cuisine, a single numbering of recipes is used.
Recipes are made mainly for one serving.
Product weights are in grams.

126. Honey shuliki with poppy

Eggs are rubbed with honey, washed and steamed poppy seeds are added (see the recipe “Vareniki with poppy seeds”), milk, butter, soda, flour is added and a stiff dough is kneaded. It is rolled out into a layer 2-3 mm thick, put on a sheet, pricked with a fork and baked in the oven.

Poppy seeds are poured with boiling water, allowed to swell well, dried with a napkin and ground in a porcelain mortar, gradually adding boiled water in small doses. Honey is poured into poppy milk, then finely broken pieces of baked shulik are lowered into this mixture and allowed to soak.

100 flour, 20 milk, 1/2 egg, 10 honey, 10 butter, 5 poppy seeds, soda; for gravy: poppy seeds 10, honey 45, boiled water 10.

127. Baturin shortcakes

A stiff dough is kneaded from flour, eggs, butter, sugar, soda, rolled into a layer 0.5 cm thick, cut into squares, each pricked with a fork, and then baked in the oven. The cooled cake is broken along the cuts into squares, poured with poppy milk (see the recipe "Honey Shuliki with Poppy").

80 flour, 1/2 egg, 10 butter, 3 sugar, soda.

128. Verguns are simple

The yolks are ground with sugar, add sour cream, rum. Gradually pouring flour, knead a rather steep dough, roll it into a layer 2–3 mm thick, cut into strips 2.5 cm wide and 10–12 cm long. The strips are folded in half, twisting into a pigtail, and the ends are connected (the dough can be cut into strips arbitrary form). Verguns are dipped in boiling lard (pork fat) and scalded in it for 1-2 minutes until golden brown. Ready verguns are laid out on a dish, sprinkled with powdered sugar.

Flour 480, sour cream 125, egg (yolk) 3 pcs., fat 750, sugar 25, rum or cognac 40.

129. Kyiv Verguns

Eggs are beaten together with sugar, melted butter, rum, milk are poured in, grated almonds are placed, mixed well, then a little flour is added, the dough is kneaded and the verguns are cut. They are dipped in boiling lard (pork fat) and scalded in it for 1-2 minutes until golden brown.

Flour 400, egg 3 pcs., Sugar 75, butter 100, milk 70, rum or cognac 10, almonds 70.

130. Volyn Verguns

Eggs are mixed with vegetable oil, flour is added and the dough is kneaded for at least half an hour, otherwise it will be difficult to roll it out. Cut and fry the verguns in boiling lard for 1-2 minutes until golden brown.

Flour 320, egg 5 pcs., vegetable oil 45, sugar 50.

131. Subbotinsky Verguns

Flour is poured into a pile on a board, a depression is made in it, sour cream, rum are poured in, sugar, yolks, eggs are placed and the dough is kneaded. Cut and fry the verguns in boiling lard for 1-2 minutes until golden brown.

Flour 640, egg 3 pcs., 15 yolks, sour cream 25, sugar 100, rum.

132. Konotop Verguns

Eggs are rubbed with sugar, milk, mashed zest and lemon juice are added, flour is added, the dough is kneaded. Cover it with a napkin and leave for 10 minutes to swell. Then cut and fry the verguns in boiling lard for 1-2 minutes until golden brown.

Flour 240, egg 2 pcs., sugar 25, milk 125, lemon 1/2 pc.

133. Lviv Verguns

Yolks, sugar, butter, rum, vinegar are mixed, flour is added and the dough is kneaded. Cut and fry the verguns in boiling lard for 1-2 minutes until golden brown. Ready verguns are sprinkled with powdered sugar. They can be served with warmed honey.

320 flour, 4 eggs (yolk), 100 butter, 25 sugar, vinegar, rum or cognac.

134. Apple pickles

Cream, butter, pounded with sugar, egg yolks, chopped lemon zest are well mixed, flour is added and the batter is kneaded. Before baking, add a small amount of whipped proteins to the dough. Pancakes are baked. Apples are peeled, finely chopped, sprinkled with sugar, butter is added and stewed until soft. Pancakes are stuffed with prepared apples, rolled into tubes, put two tubes one on top of the other in a pan, poured with beaten egg whites and baked in the oven.

Flour 60, cream 60, butter 50, sugar 50, apples 125, egg 2, lemon zest 2.

135. Cherry pickles

Almonds are scalded with boiling water, removed With peel it and grind it in a mortar. Butter, sugar, yolks, eggs, cooked almonds are mixed and ground until a homogeneous mass is formed (about half an hour). Then add crushed lemon zest, cinnamon, crushed and sifted crackers, jam cherries, mix everything well, pour into a greased form and bake in the oven.

Grated crackers 45, egg 2 pcs., yolk 1/3 pcs., butter 50, almonds 50, sugar 25, cherries from jam (without syrup) 80, cinnamon, lemon peel.

136. Simple papyrus

The flour is brewed with hot milk and thoroughly stirred so that there are no lumps. When the dough has cooled down, lay eggs pounded to white, add the rest of the flour and knead well, adding melted butter, sugar, vanilla at the end. The dough is laid out in greased molds (up to half their height) and placed in a warm place. As soon as it fits and occupies the entire volume, the forms are placed in a hot oven for 1.5 hours.

Flour 960, milk 500, egg 12 pcs., butter 100, sugar 200, vanilla.

137. Podolsky papushnik

Part of the wheat flour is poured into the hot cream, hot butter is added and rubbed so that there are no lumps. After the mass has cooled, pour the yeast diluted in warm cream into it, lay the eggs, let it rise, then add the yolks, pounded to white, sugar. Pouring in a little the rest of the flour, knead the dough well, leave it for 2 hours to come up, then beat it out (until the dough starts to fall behind the hands), put it in a mold to half its height, let it rise and put it in the oven. Bake an hour.

Flour 1100, cream 500, yeast 50, egg 1 pc., yolk 4 pcs., sugar 400, melted butter 120.

138. Festive papiushnik

Pour flour into the pan, brew with milk and grind well. After the mass has cooled, pour in the yeast diluted with warm milk, knead and put in a warm place. When the dough is suitable, add the yolks, pounded with sugar, salt and vanilla. Pour the flour in small portions, knead the dough until it starts to fall behind the hands, then pour in warm oil and knead again. Spread the dough in the mold, filling 1/3 of its height, let it rise and put in the oven for 1 hour.

Flour 960, milk 750, yeast 50, yolk 30 pcs., sugar 400, melted butter 120, lard 5, vanilla.

139. Pukhkeniki

Put butter into boiling water, add flour, sugar and stir quickly for 1–2 minutes, trying not to let the dough stick to the edges of the pan. The dough is cooled to a temperature of 60–70 °. Whisking continuously, add the yolks one by one, then add the whipped whites. Pieces of custard dough are dipped in melted fat with a spoon and fried until golden brown. Ready pukhkeniki (round closed pies) are sprinkled with vanilla sugar, served hot with jam or marmalade.

Flour 60, butter 15, sugar 15, egg 1.5 pcs., Fat 25, jam or jam 25, vanilla sugar 3.

140. Pukhkeniki with jam

Put butter, sugar into boiling water, add flour, stir so that there are no lumps, and boil for another 4 minutes. The dough is slightly cooled and, stirring continuously, the eggs are introduced one after the other. After cooling completely, the dough will thicken. Pukhkeniki stuffed with jam are molded from it, they are allowed to approach and fried in boiling fat.

Flour 50, butter 25, sugar 10, egg 1 pc., jam 125, fat 25.

141. Grandmother apple

Half of the peeled apples are grated, the other half is cut into small cubes. Sugar is rubbed with egg yolks and sour cream, cinnamon, flour, grated and diced apples are added, everything is mixed, whipped proteins are added. The resulting mass is spread in a greased form and baked in the oven over low heat.

For 4 servings: 600 apples, 4 eggs, 125 sugar, 125 sour cream, 75 wheat flour, 20 butter, 3 cinnamon.

142. Grandmother cherry

Cherries are sorted, washed, pitted and covered with 50 g of sugar. The remaining sugar is ground with raw yolks and sour cream, flour is added, mixed well, then whipped proteins are added and cooked cherries are placed. The mass is spread in a form greased with oil and sprinkled with breadcrumbs and baked in the oven over low heat.

For 4 servings: 500 cherries, 125 sour cream, 5 eggs, 150 sugar, 120 flour, 5 cinnamon and star anise.

143. Strudel with apples

Unleavened dough is kneaded from flour, yolks, sugar and half the norm of vegetable oil and kept under a napkin for 30–40 minutes. Then the dough is rolled out into a layer 1–1.5 cm thick, greased with vegetable oil, transferred to a floured towel and stretched by hand in all directions to a thickness of 1 mm, after which it is sprinkled with vegetable oil. A layer of sliced ​​apples is placed on half of the prepared layer, sprinkled with sugar, breadcrumbs, cinnamon and rolled up in the form of a roll with a towel, starting from the edge covered with minced meat. The strudel is smeared with egg, pierced in several places and baked. The cooled product is sprinkled with powdered sugar.

Wheat flour 350, water 170, salt 4, egg 1/5 pc., sugar 15, vegetable oil 15; for minced meat: apples 850, sugar 50, crackers 15, margarine 2, egg 1/5 pcs., powdered sugar 10.

144. Povidlyanka

Raw yolks are rubbed with half the norm of sugar, combined with pounded jam, madeira or rum, semolina and whipped proteins. The resulting mass is laid out in a greased form, sprinkled with the remaining sugar, crushed nuts and baked in the oven.

Jam 650, semolina 200, Madeira or rum 50, egg 5 pcs., sugar 50, nuts 110, butter 20.

145. Knot of dried fruits

The sorted and well-washed dried fruits are dipped in boiling water, covered with a lid and boiled until soft. Apples and pears are cooked separately, as they take much longer to cook.

Then the boiled fruits are mixed together, seasoned with honey, brought to a boil and put in a cold place for infusion.

Pears 10, cherries 5, apples 5, plums 10, raisins 5, honey 20, water 150.

146. Uzvar from fresh plums and berries

Plums are sorted, pitted, sorted cherries and raspberries are added, sprinkled with sugar, allowed to stand for 15–20 minutes, poured with boiling water and put in the oven for 40–50 minutes (in a sealed container), after which the uzvar is cooled.

Fresh plum, raspberry and cherry 75, sugar 40, water 125.

147. Jellied berries

Fresh berries are rubbed through a sieve. The remaining unrubbed mass is boiled in water along with sugar, wine and spices. The broth is filtered, lemon juice or citric acid is added and fresh berry puree is poured over it. Berry jelly should cool down, and then brew in the cold.

Berry puree 125, sugar 50, dry wine 60, citric acid 2, water 60, ground cinnamon, cloves, zest.

A customer walks into a bar, sits down at a table, picks up a menu and begins to cross something out.

– I'm sorry! What are you doing? – asks the surprised waiter.

– Crossing out all dishes costing more than 3 shillings. My wife will be here in a minute.

* * *

In a first-class restaurant, a foreigner addresses the waiter in English. The waiter doesn't understand. The visitor speaks German, then French, and finally Italian. The waiter does not understand any of these languages. An angry visitor calls the director.

– U At the entrance you will see an announcement that eight languages ​​are spoken in this restaurant!

– Yes. But the visitors, not us.

* * *

The visitor addresses the waiter:

– Does it always rain all day in your city?

– I'd love to answer, but I'm not serving your table.

* * *

– What does our chef do?

– Comes up with a new name for yesterday's cutlets.

* * *

The customer pushed the plate away in displeasure and called the waiter.

– Tell me, please, do you have such bad meals every day?

– Not really! We do not work on Mondays.

* * *

– Waiter, why is this steak so unbelievably small?

– It does not matter. You will be surprised how long you will eat it.

* * *

– Waiter, why does this cancer have one claw?

– He had a fight in a cauldron with another.

– Then submit a winner.

* * *

In a cooking school, the teacher asks the student:

– Who is a chef?

– This is a person who can come up with several names for one dish.

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