Rus Articles Journal

Bases of bases (three composed easter tables) of

Easter - the main event in spiritual life of orthodox Christians Comes. This day, to be exact, with the first star lit in the sky the day before - on Saturday, the most strict and long post - Great comes to an end. The table is laid by a white cloth - it is possible to start an entertainment

of Ab ovo

Is possible, the first recommendations on the fact that to give to an easter table, it is possible to find in the “Domestic tyranny“ made in the 17th century:“ Since Easter in the meat eater give: swans, giblets swan, cranes, herons, ducks, black grouses, hazel grouses, a kidney hare on a spit, hens salty, mutton salty yes mutton baked, chicken broth, abrupt porridge, corned beef, polotka, language, an elk and a zaychatina in trays, to a zaychatin salty, hare navels, hens fried, larks, potroshok, mutton sandrik, crucians, morels, kunduma, double Russian cabbage soup. And for dinner serve jelly, hazel grouses, a zaychatina baked yes ducks, hazel grouses fried yes black grouses, mutton in polotka, to a zaychatin jellied, pork yes ham …“

That is - in general, clearly. It was necessary to understand - where to take? For example, “hare navels“ or “mutton sandrik“. Nevertheless the table should be laid so we will begin, perhaps, “ab ovo“ - from egg.

Custom to give to

eggs appeared long ago. In antiquity they were brought at birthday and new year with wishes of the benefits. At Jews and pagans it was accepted, being to the kingpin, to bring a gift. Wealthy people did not stint jewelry, the poor was limited to fruits and eggs of poultry. Also Mary Magdalene acted this way - she came to the Roman emperor Tibery and stretched him egg with words: “Christ has risen!“ Tibery skeptically noticed: “In it it is also difficult to believe, how that egg can become red“. And white egg at once became scarlet. To the Caesar the gift, however, for the future did not go, but the tradition to give each other for Easter colored eggs remained still.

By the way

Tradition to give to

each other eggs it is quite natural. The mysterious moment of emergence from egg of the living being blew the mind of our ancestors. Philosophers on the example of egg explained a universe origin. The curious interpretation attributed to John Damascene occurs in Old Russian manuscripts:“ The sky and the earth on everything are similar to egg: a shell, like the sky; a pleva, like oblayets, protein, like water; a yolk, like the earth“.

In Russia by a holiday of Easter were painted by chicken, is more rare goose, eggs, and also colourfully painted them. Such eggs were called according to “krashenka“ and “pisanka“. It is not accepted to paint eggs in dark, gloomy colors at us - has to prevail red and its shades as memory of Christ`s blood. In Poland children are told that eggs were painted by Virgin Mary to amuse the baby Jesus therefore Poles can have Easter eggs of all flowers of a rainbow. In Australia eggs often paint in green - color of spring and hope, and Christians of Istanbul prefer yellow eggs - as it is color of the Sun. Colored eggs stack on the fresh sprouted greens of oats or wheat, and sometimes and on gently - green tiny leaflets cress - salad.

can Paint with

eggs in the different ways. The simplest - to cook them with an onions peel. Changing its quantity, it is possible to achieve any shades of yellow and it is red - brown. It is possible to use decoctions from dried berries of elder, birch leaves, beet juice. Sometimes in addition not cooled down eggs paint with water color paints. And that they shone, oil vegetable.

Once Easter eggs ate

by all means with “chetvergovy salt“ which was specially prepared only once in a year, for Easter. Coarse rock salt was pounded in a mortar, dissolved in a dense kvass thick, and then evaporated on a frying pan on slow fire. Salt turned out easy coffee color, with special pleasant taste.

the Easter Easter cake

the Main course of an orthodox easter lunch - an Easter cake which is baked of fancy yeast dough. As a rule, dough is kneaded in the night from Thursday to Friday, the whole day on Friday is baked, and on Saturday - consecrated. Easter cakes eat all easter week.

In an Easter cake surely are put by raisin, candied fruits, nuts; add various spices: cardamom, carnation, cinnamon, nutmeg, vanilla. And if to season dough with a saffron, it will serve also as yellow dye. However, aroma of some one spice has to prevail, and it is necessary to use it reasonably not to muffle taste of the test.

are Baked by Easter cakes in high cylindrical forms of a thick tin. Also the aluminum pan of 1 - 1,5 l will approach, but it is no more - dough can not propechsya. The form is carefully greased softened (but not liquid) with butter. Fill it with the test only half. When it rises level with edges of a form, accurately put in an oven and bake at a temperature of 180 º From 1 - 2 o`clock - depending on the Easter cake size.

the Ready Easter cake can cover

with glaze, to strew with pounded nuts, candied fruits or raisin. To prepare glaze, egg white is beaten with 1 glass of the icing sugar which is surely sifted through a small sieve. Powder is added gradually, on one teaspoon, and egg white is beaten manually. Ready glaze has to be viscously - fluid and at the same time plastic, it is good to envelop and to blur not too. At the request of it it is possible to tint juice of a cranberry, orange, a lemon. All jewelry (nuts, raisin, dried apricots) is put on yet not stiffened glaze. Behind food the Easter cake can be cut not lengthways, and across, and the top is usually kept and cover with it the Easter cake rest that it did not dry up and kept a form.

Easter

On a holiday table by all means has to be Easter. Its main component - the wiped cottage cheese to which add butter, sour cream or cream, eggs (or only yolks) and sugar. It is possible to put raisin, nuts, candied fruits, syrup from jam in Easter, a lemon dried peel, cinnamon - everything depends on your taste. Easter happen crude, boiled and scalded. They are similar on structure and taste, but do them differently. Crude it is simpler to prepare, and boiled and scalded remain longer (in the refrigerator - within a week), besides it is possible to add raisin from which crude Easter quickly turn sour to them.

Cottage cheese has to be the best quality - fresh, dry, uniform. Anyway it should be put under oppression to remove excessive moisture. Then twice to wipe through a sieve and only then from airy curds to prepare Easter. You should not pass cottage cheese via the meat grinder - it will turn out davleny and viscous. Cream has to be 30 - percentage fat content, butter - soft, plastic. The raisin should be touched, washed out, dried on a towel. To peel almonds (that the thin skin easily was removed, fill in it with boiled water and leave for 20 - 30 minutes), to crush. Small to cut candied fruits, to rub a lemon dried peel. To grind spices (cardamom, an anisetree) in the coffee grinder and to sift through a small strainer. Instead of vanilla it is possible to use vanilla sugar or vanillin.

of Easter is traditionally done in the form of a tetrahedral pyramid - an embodiment of Golgotha. Therefore you by all means need a pasochnitsa - a folding wooden form from four plates. On inside of boards usually cut out the letters “HV“, images of a cross, a spear, a cane, the sprouted grains, sprouts and flowers - symbols of suffering and Christ`s revival.