Slavkina Anna
Research work, in which ritual cookies were studied, their meaning in folk holidays, the recipe for making was clarified, and their own ritual cookies were created.
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INTRODUCTION………………………………………………………………………. 3
CHAPTER I Theoretical
1.1 The role of cookies in the ritual poetry of the Russian people………………………..5
1.2 Ceremonial cookies as an attribute of folk holidays…………………...7
CHAPTER II Experimental - experimental
2.1 How we cooked “larks”……………………………………………..16
2.2 Forgotten recipes…………………………………………………………...17
2.3 My ceremonial cookies…………………………………………………………18
CONCLUSION……………………………………………………………………19
REFERENCES……………………………………………………..21
APPENDICES………………………………………………………………. 22
Introduction
Project theme: Ritual cookies as an attribute of folk holidays.
Target: to study the role of cookies in the holidays and rituals of the Russian people, to form an idea of the types of ritual cookies; learn to bake them; come up with your own ritual cookies.
Object of study:Orthodox holidays.
Research unit:ritual cookies.
scientific guess(hypothesis): ceremonial cookies reflect the deification of the surrounding nature by man, and the worship of it.
Research objectives:
1. Find out the history of the appearance of ritual cookies.
2. Reveal its role in the rituals of the Russian people.
3. To study the experience of folk craftswomen in making cookies.
3. Get acquainted with the annual circle of holidays of the Russian people using ritual cookies.
4. Compose a brochure of recipes for ceremonial cookies.
5. To interest the children in continuing the traditions of making cookies at home.
Research methods:survey, questioning, collection and analysis of information, experiment. Orthodox calendars, books, magazines, and the Internet were used as information sources.
When analyzing the sources, the sequence of holidays was established, ritual cookies and their connection with rituals were identified. A variety of information sources allows you to fully reveal the topic of work and implement the tasks.
Result:ceremonial cookies were not just food and entertainment for the Russian people - they are a positively colored symbol associated with God, earth, the sun and practically devoid of negative meanings.
“... the Motherland is like a huge tree,
It has roots… that bind it to the earth.
Roots are what we lived yesterday, a year ago, a hundred, a thousand years ago.
This is our history. These are our grandfathers and ancestors. It's their business».
V. M. Peskov
Rites are rooted in our pagan past and with inexplicable force attract us today. These are the traditions of our grandparents, carefully preserved and passed on to new generations. These customs differ from the usual holidays today in their sincerity, emotionality, enthusiasm and faith.
Since ancient times, in Russia, there have been many different holidays, and each had its own customs, procedures, and, of course, their own traditional dishes. Each people, especially the people - the tiller, has always especially revered grain and its products. This was reflected in myths, rituals, fairy tales, and beliefs.
I first became interested in my topic when my family and I came to visit my grandmother on March 22 and drank tea with “Larks” cookies. It was here that I heard that there is a beautiful and ancient custom in our family: to bake special ceremonial cookies in order to “call out” spring with its help.
Having got acquainted with this cookie, I wanted to know more about it. In fact, why did the cookie acquire such a name, exactly such a look and shape? And how did it even come about? Are there any other ritual cookies, and in what rituals were they used?
Try to bake these unusual cookies myself, make a brochure with recipes for some of them, come up with my own ritual cookies related to my life in the gymnasium and introduce them to my peers.
When working on this topic, I was advised by my grandmother Slavkina Maria Viktorovna, a resident of the village of Mikhailovka, B. Bereznikovsky district, who wrote down the recipe for “larks” for me from her home archive. She shared with her memories from childhood, about how she and her peers watched the baking of "larks" when they were children. They so carefully kept these recipes in the hope that they would not sink into oblivion at all and were delighted that this tradition had not yet been interrupted and continued to interest some of the youth.
Chapter 1
- The role of cookies in the ritual poetry of the Russian people
Biscuits in the human diet appeared almost simultaneously with bread - about 10 thousand years BC. e. We can say that the history of cookies is the culinary history of mankind. The first cookies were very different from those we are used to.
The traditions of baking figured cookies originate from ancient times. After all, it was with the help of various figures, often molded from dough, that various rituals and even sacrifices were performed.
We must not forget that the past of Russia was associated with the honoring of a large number of gods. Sometimes, with the help of figures molded and baked from dough, they tried to get mercy from one or another God, who, according to the people who lived in those days, was directly responsible for the harvest. The presence or absence of rain, the normal calving of an animal, for peace in the house and family, or for the timely appearance of desired and healthy offspring in a young family.
For this, ritual figurines were originally baked. Their names still keep their primary purpose in their sound: hooves, stork legs, larks, cows, horses. There were figurines in the form of various household items of that time: a beehive, a sheep with a lamb, a cornfield, a cow with a calf, a duck, a threshing floor, a chicken and many others.
Figured cookies in the form of animals and birds were often made at Christmas time especially for carolers, as well as for distribution to children or the poor. In the villages of the Moscow region, figurines of cows made from dough were served to carolers to ensure well-being in the household. In Russian villages, it was also believed that the cattle would start to get sick and disappear if the “walkers” were not given a “cow”.
Very often, bread products in the form of animals were fed to livestock with the wishes "to make the cattle live better." To do this, in the Central Russian regions, "horses" were given to eat horses for the New Year, figurines of cows - cows, etc. In the Voronezh province, sheep were fed "hooves" on the Annunciation to protect them from diseases. In the Russian North, they baked “goats” for Christmas - figurines of birds and animals; in the Kargopol district, "grouses" were attached over the gates of the cattle yard so that the cattle would multiply and not get lost in the forest in the summer.
The motives for the early arrival of spring, fertility and future harvest are associated with the spring custom of baking figurative cookies in the form of larks, storks, sandpipers and other migratory birds. With this cookie, the children climbed onto the roofs of the sheds and, throwing it up, shouted:“Larks, fly to us! Bring us the red spring!"
Belarusians baked cookies in the form of a stork or its paw for the rite of meeting spring on the Annunciation. The children carried him out into the yard and waited for the appearance of the stork, urging him to try the treat. At the same time, they turned to the stork with a request for a good harvest. In Polissya, cookies were also made in the form of a harrow, a sickle, a plow, a scythe and other agricultural implements. "Sokha" was given to a boy so that when he grows up he would plow well, "sickle" - to a girl, so that she would later be a good reaper.
A widespread custom among the Eastern Slavs is to bake bread in the form of a cross in the middle of Lent. These cookies were kept until the first trip to the field or until the first cattle pasture. It was believed that it helps with spring work: it contributes to the future harvest, protects livestock during pasture, and so on. Therefore, with cookies in the shape of a cross, they went out to plow and sow; they crushed it into seeds, put it under the threshold of the barn when pasturing cattle, gave it to the shepherd with them to the pasture, etc. Children were also treated to “crosses”.
The custom of baking figured cookies is also characteristic of some rituals of family rituals.. So, in Belarus, the bride prepared a small “month” as a gift for the groom, in the Russian regions wedding cookies “Vitushki” are known, etc.
- Ritual cookies as an attribute of folk holidays
The baking of bread ritual figurines has always been timed to coincide with the holidays of the Russian people. The very fact of creating figurines, their presence in the house, according to our distant ancestors, had a magical meaning, influenced the future.
Vlas'ev day - the day of the folk calendar, dedicated to St. Vlasy of Sevastia and celebrated on February 24. Vlas'ev day is a cow holiday. They pray to Vlasius for the saving of livestock, on this day they drive cows to the church, serve a prayer service, sprinkle them with holy water and give them donuts with milk porridge to eat so that the cows have a good milk yield. On many icons, this saint is depicted on a horse surrounded by cows, horses, and sheep.
Folk tradition connected Vlas'ev Day with the Christian feast of the Epiphany. It was believed that the eve of this day is the time of a special revelry of evil spirits. These days, they arranged brides' brides, reckless games with songs and dances. Mummers were indispensable participants in the festivities, and among them the masks of a bear and a bull dominated. At the festival, they certainly baked ceremonial cookies depicting cattle: “hooves”, “cows”, “horns”.
"Kozuli" (kalyadashki, karakulki, kozulki) are ceremonial cookies made from wheat or rye flour, most often in the form of cows, sheep, horses. In the northern Russian provinces, images of deer with horns and duck birds were also common. In Siberia, along with images of animals, they also made a figure of a shepherd. Nizhny Novgorod "karakulki" were something like bagels or pretzels.
In a significant number of ethnographic records of this time, it is indicated that “roes” were fed to domestic animals, and also used as a gift-treat for participants in bypass ceremonies (Glorification of Christ, Caroling): “On the first day of Christmas, figures of rams and cows are baked from dough. Some of these figures are distributed to the carolers, and some remain to the cattle, and the cow receives one figure of a cow, and the sheep are given two or three, that is, each animal receives as many figures as it can bring offspring. In Vnukovo, on the first day of Christmas, a number of small figurines of cows, one large figurine of a cow and two large figurines of sheep are baked. The hostess keeps these large figures until Baptism. On Baptism, after the blessing of water, she soaks the figurines in holy water and distributes them to cattle. In the Sinsk volost of the Moscow province, “roes” baked at Epiphany were handed out to children who ran around the huts and asked: “Give me a skate, a golden comb, but they always left as many “roes” at home as there were cattle on the farm. In the Arkhangelsk province, rye "goats", along with rolls, vitushki, were used as Christoslavie (Glorification of Christ).
In addition to the noted forms of using “kozul”, in some local traditions one of the baked figurines was placed in the hallway above the entrance gate to the yard in order for the cattle to breed better and for domestic animals to return home in the summer and not be lost.
As a present, ritual biscuits of the "kozul" type could be given to children in the Siberian tradition, to relatives; in the Novgorod province, "kozul" girls gave grooms.
Like other types of ritual food, “goats” were used in divination at Christmas time: “The girl put the “goat” on the floor and let out the rooster. If the rooster carried the "goat" at a large angle. Then the girl will not get married this year, but if she is in the canopy, she will.
March 17 - Gerasim-Grachevnik. They were waiting for the arrival of the rooks, saying: "The rook is on the mountain - so is spring in the yard." "I saw a rook - meet spring." "The rook has arrived - in a month the snow will come down."
. This spring ceremonial cookie is made from sour rye dough. They differed from the "larks" in that they were larger and with large "legs". The number corresponded to the number of family members. In each baked on the subject and guessed. A penny found foreshadowed money, a cockroach - gossip, a button - sending to the army, an onion - grief, a rag with a knot - marriage.
Is it worth explaining why Gerasim Grachevnik was nicknamed. March is in full swing. Rolling faster and faster into the summer, it's time for the rooks to return home. After all, if "a rook is in the yard - spring is in the yard." And about what it will be, according to the behavior of these serious, detailed birds, they judged. On Gerasim, rooks gather in flocks and populate forests. The old men came out to the hillocks and gazed intently at the flocks of birds. If the rooks flew headlong over the fields, as if an unkind force drove them, then the old people were sad: “Not good, you see, they will flood the fields, rotten, lingering rains will come to the fields. Ali, who is scythe, will mow the wind along the first shoots.
If the rooks flew straight to the old nests, spring promised to be fast and friendly, and the change in the weather was predicted by the restless behavior of the birds, when they huddled in flocks with a cry, they hovered over the trees, not daring to sit down. But whatever it was. And the arrival of the rooks guaranteed the snow to melt in a month. If the rooks flew in and immediately set about repairing their nests, then in a couple of days it will be warm, but if smart birds sit on the nest, they only take off for a short time and take off again. The cold will last for a few more days.
“Spring is coming. The starlings rustled over the garden, the coachman heard them, and the larks also flew to the Forty Martyrs. Every morning I see them in the dining room: pointy heads with raisins in their eyes look out of the sugar bowl. And ruddy wings are braided on the back. It’s a pity to eat them, they are so good, and I start with the tail.
March 22, the day of Vesta, the Goddess of Spring - the Day of the Spring Equinox. Goddess Vesta - the Keeper of Wisdom, controls the coming of Spring and the Awakening of Nature. In her honor, not only people celebrate, but all living things. On this day, you can’t work, but only glorify Spring. People rejoiced that Easter was approaching every day, marking the onset of spring. On this day, women baked figurines of birds with open wings from dough. Each member of the family took a cookie in his hand, went outside and tossed it into the air. At the same time, calls were made:
Larks, larks!
They flew to us
Bring us summer warm!
We are tired of winter
We ate all the bread!
At Zhavoronki day is measured against night. Spring comes into its legal rights, and winter is living out its last days. In the old days, among the ancient Slavs, there was a belief that it was on this day that forty different birds returned from wintering from warm countries, and the lark was the first of them.
“Larks” were handed out to children, and they, in turn, with a shout, din, noise, ran headlong to call for larks, and with them the long-awaited spring.
The kids put these cookies - "larks" on sticks or poles and ran out onto the hillocks, huddled together and stoneflies screamed as much as possible:
"Larks, fly in,
Take away the winter to the student,
Bring the warmth of spring:
We are sick of winter
She ate all our bread!
After that, baked larks were eaten with pleasure, and their heads were fed to cattle or given to their mothers with the words:
“Like a lark flew high, so that your flax was high. What a head my lark has, so that the flax was big-headed.
Having become interested in the topic of ceremonial cookies, I wanted to know if people in the village of Mikhailovka remember the "larks" now. It turned out that there are many families left who bake "larks" on March 22. Almost no one goes to visit them, but they bake them for themselves, paying tribute to tradition. Therefore, when I asked my relatives and villagers about these ancient rituals and customs, they were very happy to pass on their knowledge and memories to me.
My grandfather from the village of Permisi, B. Berezniki district, told me that the Mordovian people also performed religious and magical rites. His mother baked ritual pies in the form of birds, which were called "swallows" or "larks". When spring was called in the Mordovian villages, they sang like this:
NARMONNYATNE, LIEDA!
PIZONAT TINh TIEDA.
MODAS ULI LAPONYA
LASKONTTYAMA KYAPONYA!
The Lark's holiday began to be called also "Magpies". Not in honor of the white-sided corvids, but in honor of the forty martyrs of Sebaste. These were Christian soldiers who were martyred for their faith, their memory is celebrated on March 22. The larks had nothing to do with the warriors, but the number forty firmly grew by the holiday: "The lark brought forty birds with him."
At the same time, in Kargopol, housewives bake special "teterki" cookies in the form of a circle, consisting of three contours, curled "according to the sun."
Kargopol grouse can be compared with other traditional forms of ritual cookies that existed in different regions of Russia and also had"bird" names: « larks, sparrows, bullfinches, sandpipers, magpies, cockerels. Tetyorki on this day are ritually honored newlyweds : on the first, a year after the wedding, the day of the “forty saints”, the mother and relatives of the bride go to the son-in-law with black grouse. Black grouse were carried in a special basket, which was kept for this occasion.
"Teterki" are also included in the tribal ritual: they are baked on the fortieth day after the wedding, and a lot. "There was a norm - 100 black grouse" (they baked with the whole family, and with neighbors, and these days the young wife was allowed to go to her father's house to help). They are carried to the young mother-in-law, other relatives also come. Among these "teters" there are special"nominal" for the son-in-law - they put something in them flax-seed. Further, every year the wedding anniversary is celebrated by mother-in-law grouse.
For the uninitiated, “grouse” seems to be something primitive, almost an attribute of African tribes. A knowledgeable person finds in them a reflection of the worldview of a peasant, the ancient folk beliefs of the Slavs, a model of the universe. So, in the Kargopol "grouses" researchers find ancient symbols associated with the sun, sky, the idea of prosperity and good. It’s difficult, but the “teterkas” have the deepest meaning. To understand this, I decided to analyze the different symbols of Arkhangelsk products. The most favorite and widespread element of ornaments is the sun. The sun was revered as a source of life, with great cleansing and protective power. According to popular ideas, righteous and pure was opposed to everything evil and impure. In the "grouse" craftswomen were able to depict not only the sun, but also to say what people expect from him: spring, warmth, joy. Here the solar disk turns into a cheerful, festive pattern. With what love and diligence the craftswoman laid out the patterns in the “grouse” from the thinnest tourniquet of almost two meters in length. It seems to be made quite simply: ordinary dough flagella are stacked in spirals, loops - and are depicted with “curls”. (see Appendix 1).
"Crosses" (crosses, krestushki, krestsy) - cookies made from rye flour, unleavened or sour dough in the shape of a cross, which the Orthodox baked for many religious holidays, but it was obligatory for Baptism and the Exaltation of the Cross of the Lord, as well as for the week of Great Lent. and had ritual significance. In different places, the "crosses" could differ in size, but were similar in shape. Most often they were made symmetrical, equilateral, with four rays. To do this, two equal strips of dough were placed one on top of the other crosswise or the rolled dough was cut into "crosses" using a mold. In the same area, both methods of manufacture could occur. So, in the Nizhny Novgorod region, "crosses", which were baked from unleavened dough in the two named ways, were called "simple" and "carved". In some areas of the Ryazan region, "crosses" were baked in the form of round cakes, on which the image of a cross was applied. In those places in the Nizhny Novgorod region where rounds of courtyards were not common, crosses were baked according to the number of family members plus one. At the same time, it was customary to give the first baked cross either to a neighbor's child or to a beggar. In the traditional folk consciousness, children and, to a greater extent, beggars were considered to have a connection with another world, therefore treating them with ritual bread ("cross") can be interpreted as an offering - a sacrifice to the ancestors, on which the well-being of the farmer depended. In some areas of the Nizhny Novgorod region, cross cookies were also used in ritual actions that marked the breaking of Lent (“fasting”). In the Semyonovsky district, they broke cookies with the words: "The cross will crack - and the shit will crack." In the Pervomaisky district, stretching out a cross during divination, they said: "A whole cross - a whole post", and breaking it, they added: "Half a cross - half a post." The spoken formula, having turned into a playful one in the 20th century, goes back to incantational actions, the purpose of which was to mark the transition of the fast into its second phase and the approach of Easter. Ladders - ceremonial cookies in the form of a ladder, baked on the day of John of the Ladder on April 12 (the fortieth day after Easter), on Ascension, sometimes on the day of commemoration of the dead. In different places, "stairs" were baked from rye flour and "bread" - unleavened or sour - dough or from wheat flour and rich dough. They could consist of two bundles connected by shorter bundles-beams; in some places they were given the appearance of an elongated cake, on which several strips of dough, crossbars were superimposed; sometimes strips on a long cake were replaced by transverse cuts with a knife. These loaves were brought to the church for consecration, and then distributed to the poor. According to popular notions, the "ladder" was supposed to facilitate the movement up, to heaven, to paradise. In this regard, baking in a number of cases acquired a commemorative function, which was closely connected with the ideas about the departure of the soul from earth to another world after a forty-day period after death. |
In the South Russian provinces, mainly in Kaluga and only partly in Kursk, "ladders" were exclusively a funeral dish, baked for the commemoration on the fortieth day. In the Kaluga province, a "ladder" - a pie or a long wheat cake, with cross bars, smeared with jam or sprinkled with poppy seeds - was worn to church on the 40th day as a symbol of the "ladder of trials", which, according to popular belief, the soul had to pass on the way to paradise . In the Meshchevsky district of the Kaluga province, in richer families, on the 40th day after death, it was customary to order a memorial service, which was served in the courtyard of the deceased's house. Even before the arrival of the clergy, the hostess put one of the pancakes prepared for the funeral table on the window, after smearing it with honey, and with the advent of the clergy, she carried the baked rye or wheat ladder to the gate. After the memorial service, the clergy ate it, dividing it among themselves, and then they entered the house and dined. The peasants believed that eating at the gates of the "ladder", which consisted of 30 steps (according to the number of afterlife trials - "ordeals"), destroyed for the soul all the ordeals and obstacles on the way to paradise. In the Fatezhsky district of the Kursk province, on the 40th day, a "ladder" of 3-4 rungs, laid on top of the kutya, was brought to the church for a memorial service. After the memorial service, it was broken into two parts, one of which was left to the priest, and the other was taken away and eaten, commemorating the deceased. The peasants believed that the dead ascend to heaven on this ladder on the 40th day after death.
On the other hand, the "ladders" often symbolized the spiritual ascent of the soul of the righteous to heaven. They correlated with ideas about the ideal of a virtuous life, following which would ensure for the living posthumous stay in paradise at the right hand of God. The Russian peasants of Western Siberia believed that if you eat a "bite" in the form of a small staircase on Ascension, you will rather ascend to heaven and go to heaven.
The "ladders" that were baked on the day of St. John of the Ladder were associated with the same idea. His theological essay described the "ladder" along which he was to ascend to moral perfection. It consisted of 30 steps; on icons, she was often depicted leading from earth to heaven, where Christ stood and accepted those who overcame a difficult path, did not fall into sin and did not fall off the stairs into the mouth of a dragon.
Most often, "ladders" were baked on the Ascension in order to help Christ ascend to heaven on the fortieth day after his resurrection. For example, in the Saratov province. at the end of that day, pancakes and "ladders" were baked from the same dough, which were left on the table next to a lit candle for the night. "Ladders", according to the peasants, were supposed to serve Christ "for climbing into heaven", and pancakes - "Christ's onuchki" in order "so that he would not rub his legs."
The popular consciousness associated the ascension of Christ to heaven with the growth of crops, as well as with the establishment of weather favorable for the vegetation of plants. At the same time, ritual actions with ladders acted as one of the means capable of enhancing the growth of bread. In the ideas underlying these rituals, the commemorative theme was closely intertwined with the agrarian one.
In many provinces of central and southern Russia, the "ladder" was an indispensable attribute of Ascension rituals aimed at ensuring the harvest (see Ascension). Cookies with special sentences were eaten in the field in their lane, thrown into crops, buried in the ground, etc. In some places there was a custom before carrying the "ladders" in the field, to consecrate them in the church. In the Moscow province, "ladders" were placed vertically in the field so that the rye was higher. In many places, standing in their lane and throwing the "ladder" up, the peasants, in order to speed up the growth and ripening of rye, uttered an impromptu prayer: "Christ is Risen, climb my ladder" or "Christ, go to heaven, take the rye by the ear! ". In a number of places, "ladders" were thrown up with the words: "So that my rye will grow as high," - and then they ate it. In some districts of the Moscow province. children went into the field with "ladders" and scrambled eggs; having dined with them, they rolled on the rye and said: "Horn, horn, grab hold of Christ's legs." In the Ryazan province, after dinner, the whole family went to the fields with "ladders", which they ate no earlier than they arrived at their lane. In another district of the same province, only women walked into the field with "ladders" and eggs. Arriving at the place, they threw their offerings into the rye for the mermaids associated with fertility and the world of the dead, which, according to popular belief, became more active during the flowering of rye. Breaking the ladder and crumbling the egg, each of the women said: "Mermaid, mermaid, you have an egg on you." In a neighboring volost, throwing a "ladder" into winter crops, women, in order to protect themselves from the pranks of mermaids, said: "Mermaid, little mermaid, do not bite me." In some places, only young people went to the field. Guys and girls each hid their "ladder" in the rye, and then they began to look for them. Whoever found whose staircase became godfather and godfather with its owner or mistress, they called each other with this name during the year (see also Kumlenie). In those places where it was customary to visit on Ascension Day, "ladders" were brought to the owners as a gift.
Sometimes with the help of "ladders" they guessed. At the beginning of the 19th century in the Yaroslavl province, the seven-step "ladder" consecrated in the church was thrown from the bell tower and watched how many steps were broken. If the "ladder" remained intact, this testified to the absence of mortal sins in a person and foreshadowed that after death he would go to the seventh heaven in paradise, that is, where, according to legend, God himself is. The more steps were broken, the more sinful a person was considered, the lower heaven he was predicted to be in paradise; and if the cookie was broken into many small pieces, it was believed that the fortuneteller's soul would never go to heaven. At the beginning of the 20th century, they guessed differently: freshly baked "ladders" were thrown on the floor near the stove.
My research has shown that there are many types of ritual cookies. Their appearance and name is typical for each region and region. Ritual cookies were made by certain dates of the agricultural year. Stucco and twisted figures line up in a kind of "bread month". Having become acquainted with these types of ritual cookies, I compiled an annual calendar of holidays for the Russian people using ritual cookies (see Appendix 2).
Having compiled this calendar, I found that each stage of the manufacture of calendar baking clearly carries certain information and therefore can be considered versatile. The ceremonial calendar immerses us in the world of recurring events, reminding us of how traditional images and rituals are held in our thinking and even in our everyday life.
On the example of "goat", we are faced with an echo of the pagan cult of the sun. The horse is a symbol of the sun, the deer is the personification of the emerging life, in this case the birth of the sun, which turns from winter to summer. All this, in turn, is subject to the general idea of the Christmas cycle - the idea of the beginning of the agricultural cycle. Therefore, all the rituals and signs of this period are aimed at attracting good and protective forces.
Chapter 2
- How we cooked "larks"
Carrying out my research, I came to the conclusion that there are many forms and recipes for making any ritual cookies. Many craftswomen creatively modified traditional recipes, adding their own “zest” to them. Therefore, without violating the family tradition, I decided to start by baking my grandmother's "larks".
According to the recipe, which was written down from the words of my grandmother Slavkina Maria Viktorovna: 1 cup flour, 1/3 cup boiled water, 1 tbsp. a spoonful of sugar, 3 tbsp. l. vegetable oil, 2 tbsp. l. honey, a little salt, 10-20 raisins, I made "larks". From a conversation with my grandmother, I learned that earlier the dough for “lark” cookies was left to rise in the sun, so that the sun god in the form of sunlight would enter it. The most interesting thing is to fashion a beautifully shaped bird.
"Larks" were shown at a class hour devoted to the history of ritual cookies. It was very nice to hear positive feedback from classmates. At the classroom hour, a survey of students was also conducted on the question, what ritual cookies do you know? The survey showed that only 7 (28%) people know that there are such ritual cookies as “larks”, 1 (4%) “rooks” and 3 (12%) “grouse”, but 14 (56%) guys they don't know anything about it at all (see Appendix 3).
Now I have the experience of making such wonderful cookies. We can cook it every year and treat all relatives and friends with “larks”. Have a lot of fun - the process of baking ceremonial cookies is creative and joyful for me. And the result is unexpected and delicious! It's a pity that this folk craft is irrevocably a thing of the past.
- Forgotten Recipes
January 19 - Baptism. They baked "crosses" - cookies made from rye flour, unleavened or sour dough in the shape of a cross. Recipe: 2 cups flour, 300 gr. honey, 2-3 tbsp. spoons of rast. oils, 100 gr. peeled nuts, 1 teaspoon of spices, 1 lemon, 1 teaspoon of soda, raisins. Combine nuts with honey, add vegetable oil, spices and lemon grated on a fine grater. Mix the mass, add the flour mixed with soda and knead the dough. From such crosses it was possible to find out what life cross each family member would carry in the coming year.
February 24 Recipe: 3 cups flour, 125 gr. milk, 10 gr. yeast, 15 gr. butter, 1 egg, 2 tbsp. spoons of sugar, salt, 1 tbsp. a spoonful of vegetable oil. Prepare yeast dough from the indicated ingredients and form “hooves” from it. Brush them on top with egg and bake in the oven.
March 17 Recipe: 1 cup honey, 2 cups sugar, 2 cups water, 100 gr. butter, 1 kg of flour (rye or whole wheat).
March 22 - day of spring equinox. Ritual cookies “larks” and “grouses” are baked - figurines of birds made of dough with open wings to mark the beginning of spring and the return of birds from warm countries. Recipe : 3-3.5 cups of flour, 1-2 eggs, 1 cup of sugar, 1 cup of kefir, 1/2 pack of butter, 1 teaspoon of soda (quenched with vinegar).
14th of April - 4th week of Great Lent. Ascension. "Ladder" - ceremonial cookies in the shape of a ladder, baked on the day of St. John of the Ladder. According to popular notions, the "ladder" was supposed to facilitate the movement up, to heaven, to paradise. Recipe: 120 gr. hazelnuts, 1 1/2 cups flour, ½ cup sugar, 1 egg, lemon juice.
2.3 My ritual cookies.
Conducting my research on this topic, I found out that the folk craft is irrevocably a thing of the past. In this regard, I wanted to come up with my own ritual cookies related to my school life.
The most important years of a person's life are spent in school. It is here that he finds true friends, is determined in the choice of his hobbies. For the first time, he faces life's difficulties and rejoices in his first victories.
For me, school is my second home. Here we communicate, consult, grow up. I am lucky because I study in a wonderful gymnasium.
Why not come up with such a tradition to come on September 1 not only with flowers for the teacher, but also with ceremonial cookies for all teachers and their classmates.
For me personally, my first school bell remained in my memory. And without fail, at the same time, a bell rises before your eyes, darkened from time and numerous touches of hands. And maybe this is the topic of my future project. After all, it is hard to imagine where these old, one might say, rare toys came from in schools, which are stored very carefully and are used only twice a year - on September 1 and the last bell. But you really want to embellish this holiday with something special. On the eve of the New Year, mom does not leave the stove all day, cooks something delicious to surprise us and all the guests. At Easter, we paint eggs with the whole family. And why shouldn't I surprise my classmates on September 1 with my cookies, which I will bake myself. In the meantime, I'll make my own recipe. I will come up with a beautiful shape and decorate each one with my own hands. And maybe it will become our gymnasium tradition, to come on September 1 with cookies in the form of bells, change them and leave the bells you like the most as a keepsake ..
I came up with my own recipe for cookies "bells" based on the recipe for shortbread cookies. I cut out a bell shape from cardboard to make it easier to cut out the base from the dough, and got to work. It turned out very beautiful and diverse "bells" that can be given to each other on the day of knowledge. In my opinion, this could become a beautiful tradition for all schoolchildren.
Conclusion
From ancient times, people believed in patterns and ornaments, observed all customs and rituals. After all, people put a deep meaning into them. Each sign and dash carried a certain semantic load, being a kind of secret writing of our ancestors. Looking at these ceremonial cookies, you marvel at the living memory of the people, which brought to us the image of the sun, as ancient as the world. Giving life to all living things and the well-being of man. The sun is a symbol of life, fertility, and the waves are a symbol of freedom. It is known that the rooster rises with the sun, he is the eternal herald of its sunrise. The dove is a sign of overshadowing by meekness. The tree is life. This is what is hidden in our ceremonial cookies, it would seem, behind an incomprehensible heap of lines.
In the course of my research, it was confirmed that ceremonial cookies were of particular importance in the life of the Russian people. Working together to bake cookies brought the family together. The older generations passed on their knowledge and skills to the younger ones, introduced them to folk traditions and customs, and also taught them respectful relationships in the family. With my work, I wanted to draw the attention of peers to folk traditions. This fact confirms the result of a survey conducted by me among classmates. So only 7 (28%) of the respondents know about the ritual cookies “larks” of the Russian people. 1 (4%) student knows that there are “rooks” and 3 (12%) know “grouse”. At the same time, typical answers were: baking pancakes, baking Easter cakes. But 14 (56%) guys do not know anything about it at all.
What is a holiday today? This is usually a celebration with wine and a wide feast. But after all, a holiday is something spiritual, requiring special attention and preparation, and not just material, as many used to think. Our state is fighting bad habits of people, while promoting a healthy lifestyle. But it is enough to turn to folk sources, to what our ancestors knew and were able to do. But few people think about it. Many of the folk customs are rooted in the distant past, but they are all part of human culture, and their revival can color our relationships in a new way. After all, this is so important in today's society, where we come from. This is the only way to revive Russia, its national self-consciousness. From a wide variety of information literature, the necessary information was selected, systematized and presented in an accessible form.
The role of ritual baking in human life is established. As one of the most positively colored symbols, the biscuit is mentioned in conjunction with God, the earth, the sun, and is virtually devoid of negative connotations.
It is important to note the role of our holidays and ceremonies in the formation of spiritual culture, way of life, new family traditions, ethics of relationships between generations, new social psychology, in the development of the whole way of life, corresponding to modern social relations.
Thus, in the course of my research, I became convinced that ritual cookies were not just food and entertainment for the Russian people. Their patterns and rituals had a magical meaning. They reflected the deification of the surrounding nature by man, a close connection with it.
Bibliography:
1. Peskov V. M. "Fatherland". Publisher - Young Guard. M., 1986.
2. Agapkina T. A. Vinogradova T. N. “Slavic and Balkan folklore. Beliefs." – M.: Nauka, 1994.
3. Shmelev I.S. "Summer of the Lord", Children's Literature, 2006.
4. Sumtsov N. F. "Ritual use of bread." - Kharkov, 1885.
5. Traditions of Orthodox culture in the Mordovian region: essays on the history of Orthodoxy: textbook. allowance / ed. member - cor. RAS N. M. Arsent'eva; Publishing house center of ISI Moscow State University. N. P. Ogareva. – Saransk, 2011.
6. Tikhomirova E.V. "Larks, fly in!" N. Novgorod, 2011.
7. Sheveleva E.V. "Kargopol grouse" // Folk art. – 2003.
8. Sokolova VK Spells and sentences in calendar rites. // Rites and ritual folklore. M., 1982. S.11-25.
9. Gusarova T.V. "Middle Cross. Rite of the Fourth Week of Great Lent. N. Novgorod, 2000.
10. Sleptsova I. S. The custom of “clicking larks” in the Middle Volga region / Living antiquity. 2001.
11. Palyanichko N. V. "I am a village woman." "Publishing House",
G. Rossosh. 2002.
12. Internet resources:
http://rnv.rodnovery.com/index.php/2011-01-07-15-07-46/59-hlebivypechka
The annual calendar of holidays of the Russian people with the use of ceremonial cookies.
January 7 - Nativity. They bake "kozuli" - ritual cookies made from wheat or rye flour, most often in the form of cows, sheep, horses.
January 19 - Baptism. They baked "crosses" - cookies made from rye flour, unleavened or sour dough in the shape of a cross. It is customary to start the morning meal on this day with cookies, which are supposed to be washed down with holy water.
24 February - the day of Saint Blaise of Sebaste. Vlas'ev day is a cow holiday. Ritual cookies were baked with the image of cattle: “hooves”, “cows”.
March 17 - on the day of Gerasim, a rooker in Russia, according to tradition, ritual cookies "rooks" were baked in the form of birds with long legs. This was done in order to meet the arrival of the long-awaited birds that bring spring.
March 22 - day of spring equinox. Ritual cookies “larks” and “grouses” are baked - figurines of birds from dough with spread wings.
14th of April - 4th week of Great Lent. Ascension. "Ladder" - ceremonial cookies in the shape of a ladder, baked on the day of St. John of the Ladder.
Annex 3
Diagram 1
Questionnaire conducted among students of grade 3B
Number of respondents: 25
Rites are rooted in our past and with inexplicable force attract us today. These are the traditions of our grandparents, carefully preserved and passed on to new generations. These customs differ from the usual holidays today in their sincerity, emotionality, enthusiasm and faith.
I first became interested in my topic when my family and I came to visit my grandmother and drank tea with “Larks” cookies. It was here that I heard that there is a beautiful and ancient custom in our family: to bake special ceremonial cookies in order to “call out” spring with its help.
Having got acquainted with this cookie, I wanted to know more about it. In fact, why did the cookie acquire such a name, exactly such a look and shape? Are there any other ritual cookies, and in what rituals were they used?
Try to bake these unusual cookies yourself and introduce your peers to them. Therefore, the relevance of the presented work lies in the need to preserve and develop the national culture, to revive the folk traditions of their homeland.
Unfortunately, only older people know about ritual cookies. Young people are devoting less and less time to getting to know and studying the traditions of their homeland. Many customs and rituals are forgotten, and it seems to me that this is wrong.
We must not forget that the past of Russia was associated with the honoring of a large number of gods. Sometimes, with the help of figures molded and baked from dough, they tried to get mercy from one or another God, who, according to the people who lived in those days, was directly responsible for the harvest. The presence or absence of rain, the normal calving of an animal, for peace in the house and family, or for the timely appearance of desired and healthy offspring in a young family. For this, ritual figurines were originally baked.
Gradually, the role of cookies lost its ritual significance. Having lost their religious meaning, ceremonial cookies in our time appear as a decorative ornament, a gift, a children's treat.
Conducting my research, I found out that baking ceremonial cookies is a folk custom of the calendar holidays of the Russian people. The main characters of ritual cookies are animals and birds.
Holidays play an important role in human life. Orthodox holidays reflect the culture and national character of society. In this regard, the object of study in this work is Orthodox holidays, and the unit of observation is ritual cookies.
When analyzing the sources, the sequence of holidays was established, ritual cookies and their connection with rituals were identified. A variety of information sources allows you to fully reveal the topic of work and implement the tasks. Orthodox calendars, books, magazines, and the Internet were used as information sources.
When working on this topic, I was advised by my grandmother Slavkina Maria Viktorovna, a resident of the village of Mikhailovka, B. Bereznikovsky district, who wrote down the recipe for “larks” for me from her home archive. Share your childhood memories. She carefully kept these recipes and was so glad that this tradition has not yet been interrupted and continues to interest some of the youth.
Now I want to take a closer look at the ritual cookies I studied.
January 7 at Christmas they baked "goats" - ceremonial cookies most often in the form of cows, sheep, horses. Some of these figures are distributed to carolers, and some remain to the cattle, and each animal receives as many figures as it can bring offspring.
January 19 - Baptism. They baked "crosses" - in the shape of a cross. It is customary to start the morning meal on this day with cookies, which are supposed to be washed down with holy water. Russian peasants believed that these cookies contributed to a good harvest and the well-being of the household and family. Crosses were baked according to the number of family members plus one. At the same time, the first baked cross was given to a neighbor's child or a beggar. It was believed that children and beggars had a connection with another world, therefore, treating them with a ritual cross, they believed that they were sacrificing to their ancestors, on whom the well-being of the family depended.
24 February on the day of St. Blaise of Sebaste baked "hooves". They pray to Vlasius for the saving of livestock, on this day they drive cows to the church, serve a prayer service, sprinkle them with holy water and give them donuts with milk porridge to eat so that the cows have a good milk yield. On many icons, this saint is depicted on a horse surrounded by cows, horses, and sheep.
March 17 - on the day of Gerasim-Grachevnik, they were waiting for the arrival of the rooks, saying: "The rook is on the mountain - so is spring in the yard."
On the day of Gerasim, the rooker, they bake cookies in the form of rooks, which were affectionately called rooks. They differed from "larks" in that they werebigger and with bigger "legs". The number corresponded to the number of family members. In each baked on the subject and guessed. A penny found foreshadowed money, a button - sending to the army, an onion - grief, a rag with a knot - marriage.
March 22 day of spring equinox. People rejoiced that Easter was approaching every day, marking the onset of spring. On this day, women baked figurines of birds with open wings from dough. Each member of the family took a cookie in his hand, went outside and tossed it into the air. At the same time, calls were made:
Larks, larks!
They flew to us
Bring us summer warm!
We are tired of winter
We ate all the bread!
At the same time, in Kargopol, housewives bake special "grouse" cookies in the form of a circle. The most favorite and widespread element of ornaments is the sun. The sun was revered as a source of life, with great cleansing and protective power. In the "grouse" craftswomen were able to depict not only the sun, but also to say what people expect from him: spring, warmth, joy.
Ladders - ritual cookies in the shape of a ladder, baked on the day of St. John of the Ladder 14th of April . According to popular notions, the "ladder" was supposed to facilitate the movement up, to heaven, to paradise.
It consisted of 30 steps of spiritual development; on icons, she was often depicted leading from earth to heaven, where Christ stood and accepted those who overcame a difficult path, did not fall into sin and did not fall off the stairs into the mouth of a dragon.
My research has shown that there are many types of ritual cookies. Their appearance and name is typical for each region and region. Ritual cookies were made by certain dates of the agricultural year. Having become acquainted with these types of ritual cookies, I compiled an annual calendar of holidays for the Russian people using ritual cookies.
Therefore, we can directly say that all rituals and ritual cookies are aimed at attracting good and protective forces.
Rye flour recipes with photos will help you choose a rye flour dish from the variety of recipes on the site. Rye flour dishes have a special aroma, and they are also useful, especially for those who are watching their weight. I get rye flour from ground rye grains, so rye flour dishes are rich in minerals, first of all, they are distinguished by their iron content. Rye flour baking is a favorite product for people trying to eat healthy food. In addition, rye flour dishes have a peculiar taste, and rye pastries do not get stale longer than wheat ones.
For kvass bread, a mixture of rye and wheat flour is used. Try to find unsweetened kvass. If this is a problem, then reduce the amount of sugar added when kneading the dough. If desired, a little cumin can be added to the dough to make the bread even more aromatic.
chapter: Rye pastries
Rye waffles are a great addition to both drinks and soups. They come out very fluffy and crispy. There is not a single gram of wheat flour in the waffle recipe. Rye waffles are perfectly stored in a dry box for a long time, so feel free to make a double
chapter: waffles
This rye bread with a crispy crust is not made according to the classic recipe, however, it is no less tasty for that. The dough is kneaded on a mixture of wheat and rye flour with the addition of kvass, white wine vinegar, malt and yeast.
chapter: Rye pastries
Kozuli are ceremonial cookies, which are most often baked in the form of figures of sheep, goats, cows and horses. On holidays, roes were distributed to carolers and relatives as a wish for prosperity and wealth. In different regions of Russia, roes are baked not only in different
chapter: Honey cookies
Rye pancakes with yeast are lush, porous. They can be eaten immediately from the pan, sprinkled with sour cream or melted butter. And you can like us, with a filling of salted herring with dill, green onions and fragrant sunflower oil.
chapter: Pancakes
For rye custard pancakes, neither yeast nor soda is added to the dough. But prepare the dough on the yolks and boiling water. Pancakes turn out to be delicious, especially if, after baking, grease them with butter and pour over honey, sour cream or jam.
chapter: Pancakes
Perepechi - Udmurt national dish. They look like tartlets. I kneaded the dough from a mixture of rye and wheat flour, and for the filling I fried fresh porcini mushrooms and finely chopped onions in butter. It turned out very tasty, especially
chapter: Rye pastries
Kalakukko is a Finnish rye dough pie stuffed with fish and meat at the same time. For this pie, the filling was prepared from pike with bacon. Any river fish will do - burbot, perch or river trout. The finished pie is smeared with melt before serving.
chapter: Rye pastries
The first time I baked rye bread in a bread machine. The most important thing is to get rye malt. I used liquid malt extract. It gives the finished bread not only a characteristic color, but also a special rye flavor. For flavor, I added whole seeds to the dough.
chapter: Rye pastries
And again I bake quiches. For the base, I prepared the dough from a mixture of wheat and rye flour, because. in combination with a savory filling - this time mushroom - salty, with a distinct rye taste, the dough is much tastier than usual (from wheat flour). Mushrooms fresh
chapter: french cuisine
Made mini quiches for dinner. Shortbread dough made from a mixture of wheat and rye flour. For the filling - fresh spinach, bought in the subway, chicken fillet and sour cream filling with cheddar cheese. Of the spices, only nutmeg. Simple and quick recipe. And by
Russian cuisine has amazing types of pastries that have been preserved from archaic times to the present day. These are larks and black grouse - cookies that were prepared for the spring equinox on March 22. Larks (waders or bullfinches) - in the southern regions, black grouse (kokurki or vitushki) - in the northern.
With the advent of Christianity, these ancient symbols changed their meaning - larks began to symbolize the 40 martyrs of Sebaste, and black grouse turned into a call of migratory birds.
I can’t pass up another popular pastry: gingerbread is the most popular holiday sweet in England, which in a short time has gained worldwide recognition.
And also this unique medicinal product serves to improve appetite and increase the protective properties of the body during the spread of viral infections in the cold season. And so often ginger sweets are one of the most common Christmas traditions.
It is interesting that…
Due to the mixing of paganism and Christianity, confusion has arisen, and the popularity of traditional cookies has declined - the connection between rye birds and forty martyrs for the faith, to put it mildly, is doubtful. In addition, modern calendars do not agree on the time of manufacture of these cookies. Somewhere it is indicated that larks are baked on March 9, and somewhere the date has remained the same, according to the old style - March 22.
In fact, the meaning of larks and grouse is to honor the sun and welcome spring. The spring equinox is an important date in the calendar, after which the day becomes longer than the night, winter finally leaves, nature wakes up, and a new cycle of life begins. Only the summer solstice can be compared in importance to this holiday, and it is not surprising that the tradition of baking larks and black grouse has survived to this day almost unchanged.
The ascetic recipe for ceremonial cookies eloquently speaks of its antiquity, and the shape leaves no doubt about its spring meaning. Larks returning from warm countries are the guides of spring. North Russian grouses are made of long plaits - symbols of the threads of life, while the shank of the grouses is made without fail in the direction of the sun, that is, clockwise.
In the image and likeness of larks and grouse, an interesting custom appeared to bake cookies in the form of ladders (ladders). Ladder so organically mixed in the minds of the people with larks and black grouse that new forms of cookies appeared: birds with ladders on their backs and openwork ladders enclosed in a circle. Indeed, all these symbols are somehow connected with the sky, light, warmth, goodness.
Baking cookies
Rye cookies in the form of birds, openwork patterns and ladders can be prepared together with children, telling them about the ancient meaning of the spring equinox, about the solar calendar, about why the length of day and night changes. The most difficult thing in the manufacture of larks, grouse and ladders is to achieve plasticity of the dough.
There can be no exact recipe, since the humidity of the air, and hence the flour, can change. Each time you have to combine the ingredients by eye, adding water or flour if necessary, but this is interesting - a real culinary "laboratory"!
Cookies made from rye flour are dark and rough in taste, but rye dough is easy to roll into thin bundles and does not tear. You can compromise and mix rye flour with wheat flour.
As for the shape of cookies, there are no strict rules here, you can turn on your imagination and sculpt sitting and flying birds, patterns enclosed in a circle, ladders of various shapes and sizes for your pleasure. It is advisable to eat the finished cookies on the same day with tea. It is prepared only from plant products, and therefore will not violate the tradition of Great Lent.
You can do it traditionally and give cookies to friends and acquaintances in honor of the onset of spring, or distribute larks and grouse to children and teach them spring songs.
For example, like this:
Larks, come
Take away the winter to the student,
Bring warm spring:
We are sick of winter
We ate all the bread!
Sun-bucket,
look out the window.
Sunshine, dress up
Red, show yourself!
The dough for rye larks, grouse and ladders is prepared in the same way - from rye flour, water and salt. For taste, you can add honey and vegetable oil.
Classic recipe for Russian rye cookies:
- 2 cups of rye flour (you can take rye flour in half with wheat)
- 1 pinch of salt
- about 1 glass of water
- 2 tablespoons of vegetable oil,
- 1-2 tablespoons of honey
Sift the flour on the table, salt, make a well in the middle, pour in the oil, honey and a little water. Knead the dough, gradually adding water - you should get a dense lump of non-sticky dough. Knead it lightly and let it rest under a towel for 10-15 minutes.
Pinch off pieces of dough, place on a clean work surface and form cookies. Keep the rest of the dough under a towel so it doesn't dry out. Sculpt larks and ladders as your fantasy tells you, but it is advisable to stick to the same thickness of the dough.
For grouse, roll the dough into a rope with a diameter of about 5 mm, form a sun, flower or other pattern out of it and surround it with several rows of the rope in a circle. Harnesses can be connected by smoothing the junction. It is convenient to collect the grouse directly on the baking sheet. You can fold complex-shaped grouses on a board, put them in the cold, and then transfer them to a baking sheet - this way the complex shape of the cookies will not be disturbed.
Lubricate the finished figures with vegetable oil and bake at a temperature of 180 ° C for about 15-20 minutes. Flip to the other side and bake for another 3-5 minutes. Bulky larks may need more time. Cool cookies completely on the baking sheet and transfer to an airtight container.
Roe deers are baked goods made from rye or wheat flour, which had a ritual purpose in ancient times. Kozuli are a kind of gingerbread, they traditionally baked for the Christmas holidays, usually a few days after Christmas. Baking goats has always been a sacrament. Each family had different recipes for goats, they were carefully kept and passed down from generation to generation.
The traditional ceremonial goats were baked figurines of goats, cows, sheep, deer and other livestock. Ducks, chickens and geese were also often depicted in such pastries. Baking figurines of animals and birds from dough, people asked the forces of nature to protect their livestock from diseases and pestilence.
Roe gingerbread often became amulets for stables and houses, they were given to relatives, as well as carolers who came to the house. Girls in the Christmas holidays presented guys with goats. It was believed that if you bake roes and treat them to a guy, then you will definitely get married within a year.
Dark rye flour in the old days was the main ingredient for cooking roes. But there are also recipes for roes with ordinary wheat flour.
You will need:
- 5 st. sugar (1 tbsp for glaze and 4 tbsp for dough);
- 2.5 st. water (1.5 tbsp. - in the dough, 1 tbsp. - in the glaze);
- 3 eggs;
- 5 egg yolks (for dough);
- 2 egg whites (for frosting)
- 0.5 tsp salt;
- 2 tsp soda;
- 2-3 tbsp. l. spices for dough (cinnamon, ginger, nutmeg, ground cloves in proportions to your taste);
- 2 drops of vinegar essence in glaze;
- 1.5-1.8 kg of flour.
Arkhangelsk roes: a traditional recipe
1. Melt 2 cups of granulated sugar over low heat. For this it is best to use thick-bottomed dishes.
2. Without removing the melted sugar from the heat, carefully pour 1.5 cups of boiling water into it in very small portions. When pouring boiling water into sugar, do not lean too low over the dishes so as not to burn yourself with steam. Constantly stir the sugar mass with a wooden spoon until smooth.
3. Add 2 more cups of sugar, continuing to slowly stir the mass with a spoon.
4. Remove the sugar syrup from the heat and add 400 g of margarine to it, mix. The mass does not have to be homogeneous- the dissolved margarine will float above the syrup. Pour everything into a deep saucepan and set to cool.
5. Beat 5 yolks and 3 eggs.
6. Pour the egg mass into the cooled sugar syrup with margarine, add salt, soda and a mixture of spices for the dough.
7. Knead the dough, gently and gradually adding wheat flour to the mass. You should not be embarrassed by the fact that the dough is very sticky to your hands. After insisting, it will become more elastic, similar to plasticine. But you should not add extra flour at the kneading stage - the roes will turn out to be too hard.
8. Roe deer according to this recipe is not a quick business, sincethe finished dough must be infused in a cold place for at least 12 hours. You can endure it for days.
9. Roll out the dough into a layer 0.5-0.7 cm thick. Using ready-made or home-made cardboard templates, cut out figures from it.
10. Bake roes at a temperature of 180-200°C until done.
11. Prepare the roe icing. To do this, carefully beat 2 egg whites. Boil the syrup from 1 cup sugar and 1 cup water, remove from heat, cool slightly and pour in the egg whites. Beat the icing with a mixer for 10-15 minutes, then add 2 drops of vinegar essence.
12. Decorate the finished with icing sugar, adding food coloring to it if necessary.
Happy tea!
Variations of sculpting goats according to the recipe
Roe deer are usually made in the form of animals
Birds - the favorite plot of roes that were made in Pomorie
Roe deer can be done in different ways: traditional roll-out roes
Ritual volumetric goats. An obligatory attribute of such roes is branched horns
(they are associated with the idea of fertility and abundance)
St. Petersburg weather today is in doubt - either the first snow, or the last rain. Having driven the ball under the snow and thoroughly soaked, we decided to add some sun to the first snowy cloudy day and experiment with Kargopol grouse recipes.
Kargopol black grouse - what kind of birds?
Teterki or vitushki are ritual cookies twisted from rye dough flagella, originally from Kargopol and settlements along the banks of the Mezen River. Still, it's amazing how many traditions and rituals came from the Russian north! It was usually baked strictly on March 22, the day of the vernal equinox, which coincides with the church holiday of the Day of the Forty Martyrs. Teterki were most often round, symbolizing the emerging sun, they contained ancient Russian symbols and images of awakening nature. It was also customary to give them to newlyweds, but I will tell you more about this closer to spring, and today we just tried three different recipes to make dough and understand for the future what is tastier. Understood, let's talk 🙂
Dough made from rye flour, rye-wheat and wheat
The classic recipe for Kargopol grouse includes:
- rye flour
- a pinch of salt
- some linseed oil
Everything is taken by eye - the dough should be cool and slightly salty. Flaxseed or sesame seeds can be added to it. However, rye flour was prepared mainly due to the lack of wheat flour - rye flour grouses are quite tough. It's great to sculpt from them, nibble a little, inhale the aroma of freshly baked rye bread - all this makes rye grouse an excellent material for children's creativity. This is more of a ritually significant option - the products are strong, openwork, can serve as a decoration for the house and the spring holiday. It is unlikely that you will be able to eat such cookies, although they say that they used to go well with a pleasant conversation instead of seeds - crackers. Probably so, but not on an empty stomach and not much 🙂 And, by the way, linseed oil, if not two or three drops of it is added, is still felt. Children are better off adding something else, with a less specific taste.
Recipe with rye and wheat flour:
- everything is the same, only rye and wheat flour in the same proportions
- a pinch of salt
- sunflower oil
It's already more edible and still molds well. Although the dough flagellum is already striving to “pull” back.
Modern Kargopol masters are less and less likely to cook cookies according to the traditional recipe - after all, you really want to try such beauty. Now the dough is made from wheat flour, adding flour, sugar and eggs.
The recipe of a resident of the village of Lower Mouth Shabanova V.V .:
- 3 cups wheat flour
- 3/4 cup cold water
- 2 tbsp sugar
- 1/2 teaspoon salt
- 2 eggs
Bake in the oven at 200 degrees for 10-12 minutes. I actually got 5-7 minutes longer. And either my sugar is not sweet, or the spoon is not deep, but I would add a little more sugar, although I don’t really like sweet bread, but something turned out neither this nor that. In general, these were the only vitushki that we ate 🙂 The rest just tried it, and the tummies, accustomed to more refined food, immediately said “no”.
“Skat”, that is, twist, flagella from such a purely wheat dough is something that is already inaccessible to children. The dough is rubber - a thin flagellum is immediately pulled together, returning to its former shape. The very process of twisting grouse harnesses is very similar to spinning, so I had to invent a spindle for myself from a glass and wind the flagellum around it so that it does not pull back.
By this time, the child had already quietly slipped out of the kitchen, leaving the enthusiastic mother to play on 🙂 But my work ended with baking the most edible grouse.
Summary:
- with linseed oil it didn’t work for us at all, although we eat it separately
- it is easier to sculpt from rye flour than it is, therefore, for a holiday and crafts - recipe number 1
- if you want both - recipe number 2 with two types of flour
- if you want to eat and treat - recipe number 3
Sculpting process
We roll a small piece of dough with our palms into the shape of a carrot. Then, from the thin end, we begin to twist (“skip”) a thin flagellum, rolling our fingers on the table and trying not to break the “thread” at the same time.
The finished flagellum of rye dough can be pushed aside without looking, but wheat dough - make sure that the finished “thread” does not touch in parts - it will stick together.
It is necessary to roll vigorously enough, despite the meditative nature of the process - the dough dries quickly. For the same reason, the part of the dough that is not currently being used should be wrapped in cling film or a towel.
In the old days, grouses were made not small - from a large plate, so you can twist part of the tourniquet, make half a coil, then continue to the end. The parts inside the product must be in contact, otherwise the cookie will fall apart.
Traditional patterns of Kargopol grouse:
In some areas, the dough for grouse was made in the evening, and baked in the morning. In others, they twisted grouse and threw them out into the cold for a while, and baked after that. Chilled, they keep their shape much better, they are easier to shift. By the way, it is better to lay out the patterns immediately on paper, and even better - on baking paper, because it is unlikely that it will be possible to remove soft twisted dough from the table without violating the design. So on paper, putting it on a baking sheet or cutting board, put the grouse in a snowdrift in the freezer until it hardens (preferably for a few hours). Then we bake the products and, when ready, grease the top with a little vegetable oil.
Home sun is ready! 🙂
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