Is it okay if I don't have a long introduction today?
Yesterday, in the first part of this publication, which included hot dishes and salads, there was already an introduction, so I don’t see any point in repeating it, because today it’s straight to the point.
For food!
To how it has changed on the tables over time.
And the snacks are coming into the arena.
SNACKS
For some reason, it is generally accepted that the main participants in the snack action in the USSR were slices - cheese, meat. Optional vegetable.
But if you listen to the recollections of people who found the post-war times until about 60-70 years, then the picture changes a lot. True, depending on the geographical location of the place.
Most of the time, there was no sausage and cheese cuts (even from one type of cheese) on the tables of the majority. In big cities - yes, it could show off. But in the villages, villages, tiny provincial towns - no.
Boiled or baked meat, cut into thin slices, salted or, less often, smoked lard served as a meat snack.
Jellies, jellies and aspic remained a seasonal snack for a very long time. The mass distribution of refrigerators made them all-season, and this, again, is the sixties, even closer to the seventies.
Cheese was also poor. Few people made homemade cheeses.
Therefore, the herring can be called the queen of appetizers. Here she was almost everywhere - decorated with an onion, watered with various dressings.
Smoked fish appeared less frequently. Crabs, other sea reptiles - they were more and more familiar to people in their habitats.
The mother of one colleague "got acquainted" with crabs, squids and other seafood in the late sixties - when, after graduation, she left to teach in the Far East. And how I met - when the seiners returned, the students brought a lot of goodies to the school. She herself comes from Siberia, by the way.
BAKERY PRODUCTS
Homemade cake is the same symbol of a feast as a herring under a fur coat. But here's what's interesting - homemade cakes also appeared in most families in the seventies, less often - earlier.
Prior to that, baking tables were decorated with pies and pies of all stripes and ranks.
It was sweet pies and pies that were offered for dessert, and not sweet ones - as snacks.
And this is not only because homemade "pastry" was expensive. Let me remind you that many have not had the opportunity to do it for a long time. Not everyone had ovens. It was possible to fry pies in a frying pan in limited comfort - on a primus stove, for example, on a stove, but ovens were often absent as a class.
In the villages and villages, they continued to cook in ovens and ovens - and this also did not dispose of biscuits for baking.
And homemade pastry art in all its glory began to appear... when separate housing began to appear en masse, even if it was the same cramped Khrushchevs, which are now scolded, but they had separate kitchens, and in these kitchens - gas stoves (a real luxury for many!), with ovens.
Well, I will finish like the previous publication: if you can tell about the drinking traditions of the past, I will be grateful for the story. I am especially interested in dishes up to 55-65 years old. Unfortunately, there are very few adequate references about them, and soon there will be even less - the memory is fading.