In the darkest periods of our history, during the devastating wars and revolutions, when in a peasant house was in good condition oven – so there was hope.
Adobe oven was in the peasant hut the Central place. With it warmed the house, it cooked food and animal feed, slept on the oven, it was washed, and potpecka kept chickens. Oven helped with the cold: on the outside it sprayed with water or kvass, and a dense “bread” pairs were a kind of inhalation.
the Lyrical hero of the novel by Vladimir Sitnikov arsentievich “Russian stove” used to say: “Namestiti, I was quiet on the hot stove, warming up. Lie down for the night, cough and colds will go away”1. And Voronezh historian Theodore I. Polikarpov in the early twentieth century noted that on the stove “find shelter and warm a sore lower back old men and women.., tell tales, sagatavots puzzles and spend most of the day, the children…”
With a Russian stove was linked to many beliefs and rituals. In front of the stove usually planted matchmakers. Newborn washed with the words: “to Grow timber is high Yes oven thickness”. And when the house was dead, opened the valve of the pipe, as though freeing the path for the soul of the deceased. In the presence of the furnace could not swear if someone allowed themselves obscene statement, it pulls the words: “the Stove in the hut!”
a Tiled or cast iron stove was a real decoration of rich houses. Almost every hall of the Great Palace in Peterhof is decorated with curly tiled stove on gilded legs, painted with cobalt2.
masonry stove has invited specialists Pechnikov, who were treated with respect, attributing to them special abilities and knowledge. The fate of the Russian furnace is always inextricably linked with the fate of its Creator. For example, a serf of the Stroganov Ivan Sviyazev in the nineteenth century, began his career as an architect with substantial design improvements of the Russian furnace and subsequently became an academician of architecture.
a Good oven is appreciated even in the army. In the famous book “Fifty years in the ranks” count Alexei Ignatiev recalls the stove-specialist the Sergeant-major Alexander Ivanovich Bosanskom in which the furnace cavalry regiment worked fine and never smoked. His talent is so highly valued in the most privileged part of the Imperial life guards, which gave him the title, medals and awards for long “irreproachable service”, just to delay the craftsman in the regiment. When he died, him with military honors buried the entire cavalry regiment.
Yes there Sergeant! Military engineer General Wasmund created on the basis of traditional Russian ovens. The project was successful: single oven was introduced for military bakeries circular of the Chief of staff dated 11 January 1885.
After world war II in devastated villages flourished squatter, the so-called “nakhalovka”. Fought with him, but there was one very curious fact: if a house built without permission, was a stove – building was not destroyed. Therefore, people who could quickly put the stove, was valued at its weight in gold.
of Course, today the Russian stove is not powerful enough to compete with an oven, slow cooker or new heating systems. But increasingly in suburban homes put it the oven. Because nothing compares to the taste of food cooked in the Russian oven.
the Russian stove has on average a height of the arch is about 80 cm, a width of about 1.2 m.
Hog is a fracture in the pipe about a meter long, is located in the attic. Provides better heat retention. Could be equipped with door and be the camera for Smoking.
the Crucible – the internal airspace of an oven in which the burning wood.
Peracre Sha – the top layer of bricks, which usually arranged the bed.
PECO RCTs (Gorno shki, garno shki) – a shallow niche in the body of the furnace to improve heat transfer. They also dried the clothes, shoes, dishes, mushrooms and herbs.
Under – the surface on which burns a fire and preparing food.
Pope whose Pope check – a rather large cavity under the furnace, where it is usually stacked firewood next to the furnace.
Mouth – the opening through which are laid the wood. After the furnace is flooded, the smoke is collected in the crucible and resting on the arch, looking out on the street. It goes through the mouth, rushing up to the hole above him, which in protoplennoy oven is closed the damper cover. Then freely flowing into the atmosphere through the pipe. The mouth is at the front of the kiln, which is called the cheek.
Set – the top and the most critical part of the crucible. On top of the arch is placed the array, which is usually the couch.
Sesto to – the area in front of the mouth, which was set dishes, just extracted from the crucible, or placed there.
Cheek – the front wall of the furnace.
Ingredients: one large pumpkin
Recipe: wash Pumpkin, remove seeds and pulp. Dto do this, carefully cut “the top”, through the hole to remove all the excess. Flip the pumpkin and place on sheets in the oven, with opening down. Bake 2 hours.
Good to meat and first courses.
Ingredients: milk – 2 stack., dry yeast – 1 packet, sugar – 2 tsp salt – 3 tsp, egg – 2 PCs., melted butter – 50 g sour cream – 2 tbsp, flour. Add the flour in such quantity that the dough is soft, elastic and easy lagged behind the hands. The ingredients are listed in the order they are added after each new ingredient dough, knead well.
Recipe: Put the dough in a warm place for 2 hours, then make cakes, give them a little stand – heated oven. Baking time depends on location: the closer to the far wall, the faster the pellets are going. Ready hot cakes to grease with vegetable oil.
Ingredients: brisket without bone – 2 kg, carrots – 2-3 pieces onions – 2 pieces, garlic, salt, pepper, Bay leaf.
Recipe: Meat beat off, RUB with salt, garlic and spices, then spin into a roll and tied with rope. In a pot pour some water, add chopped carrots and onions, put in pot meat. Add the Bay leaf and send it to languish in the oven for 3-4 hours.
Ingredients: grated potatoes – 1.2 kg, pig ears – 3 PCs., onion – 1 PC., fat – 100 g cumin – 7 g pepper, salt.
Recipe: Bacon cut into small cubes and fry together with the finely chopped spring onions. Grated potato in a bowl and combine with hot cracklings. Sprinkle with pepper, beat eggs and mass well mixed. Pig ears rinse, put in water with different spices and season with salt and cook, remove from water and dry well. On a baking tray put half of the grated potatoes on top of the boiled ears (they need a bit of notching and split), sprinkle with cumin, cover with remaining potato mixture. The surface to coat with beaten egg. Bake in a hot oven for about an hour.
Ingredients: milk with high fat -3 l, rustic sour cream – 250 g
Recipe: the Milk is poured into a cast-iron pot and place in the oven on the day or at night. During this time, the milk turns into ghee. In a pot, to allow it to cool to 36-37 C milk, add sour cream. The bowler to move to a warm place and leave it for 12-14 hours.
1. Sitnikov V. A. Russian stove: a Tale. Essays. Children’s literature, 1987. P. 32 2. Bath and stove in Russian folk tradition / RAS. Institute of Ethnology and anthropology. N. N. Maclay. Moscow: Intrada, 2004. 288 p. 3. Buzunova M. A. Bake us a mother: the experience of concordance of a single word. Kursk: Kursk. state University of the so, 2014. 80 C
