What is the difference between dryers, bagels and bagels?

Bagels, bagels and dryers in modern bakery production belong to one nomenclature name - bagel products. This is probably why many consumers do not think too much about the subtleties in the differences between these ring-shaped bread treats. Moreover, lately there are already a lot of baked goods on the shelves. But there was a time when these products appeared much later than the traditional loaf and roll of bread in Rus'. The most expensive gift for children from parents who came from the fair was a bunch of fragrant bagels, which were often sprinkled with poppy seeds.

What is the difference between dryers and bagels?

Sushki and bagels are united by their shape, since they are solid rings of wheat dough, but the technology for preparing these baked goods is slightly different. Sushki were always made from unleavened dough mixed with eggs, after which the dough was cut into strips, connected into rings, thrown into boiling water, and the floating products were dried in the oven - that’s why they are called sushki. It is the preliminary scalding of the dough that gives the appetizing glossy crust for which drying was so valued. True, now they no longer make choux pastry and instead of immersing the sushi in boiling water, they are simply doused with hot steam and then baked in the oven.

They say that bagels were invented by Belarusian confectioners, but they are prepared according to the recipe for sushki, although their size is several times larger. The bagels are not baked for as long as the dry ones, which is why they turn out softer and, accordingly, they have a shorter shelf life. The name “bagels” comes from “obvaranka”, a derivative of the verb “to scald”, but now the recipe has changed a little, but the old name remains. In addition, bagels resemble a ram's horn - maybe that's why they were called that?

Sushki and bagels were considered a real delicacy; they were prepared with poppy seeds, cumin, sesame seeds, sugar, salt, vanilla, mustard and fruit. Nowadays, dryings and bagels, for which there are a great many recipes, are called canned bread, because you can take them with you on a hike - they do not spoil and perfectly satisfy your hunger!

The history of the appearance of bagels

But lamb is our Russian product, of Slavic origin and the Belarusian city of Smorgon is considered its homeland. The first mention of them is found in the Decree of Peter 1 (1725), in connection with the establishment of prices for them. The name came to them from the word “scald” - they used to be called “scalds”. Before being sent to the oven, the dough rolled into a ring was boiled with boiling water. Now the technology has changed, and the steering wheels are exposed to steam. The humidity of the bagels is 14-19%.

Sushki , like bagels, are an original Russian product. They have even lower humidity, almost close to breadcrumbs: from 9 to 13%%.

The benefits of bagels, bagels, and crackers are commensurate with the benefits of crackers. Table 1 below shows the content of the main elements and calorie content of the products.

Step-by-step recipe for bagels at home

Pushkin and Radishchev mentioned in their works the famous Valdai bagels, which are still baked according to ancient recipes. But ordinary homemade bagels turn out no worse - let's try it!

Ingredients: eggs - 2 pcs., butter - 2 tsp., water - ½ cup, salt - ½ tsp., flour - 2½ cups.

Cooking method:

1. Sift the flour, collect it in a mound and make a well in the middle.

2. Pour eggs into the hole, add soft butter, salt and carefully pour in water.

3. Knead a stiff dough.

4. Roll the dough into ropes, cut them into several pieces and roll the bagels.

5. Boil water in a saucepan, lower the bagels into it and cook, stirring, until they swell and float, that is, about 5 minutes.

6. Catch the bagels with a slotted spoon, place on a plate and let cool slightly.

7. Sprinkle the bagels with poppy seeds, sesame seeds, sugar or cumin.

8. Place the products on a baking sheet covered with oiled baking paper.

9. Bake for 10–15 minutes at 230–250°C.

This recipe for bagels in the oven is classic, simple and versatile. Sometimes there are recipes for steamed bagels in a slow cooker. You can also use it to make dryers, just make small rings from the dough, boil them in slightly sweetened water, and bake for 25 minutes in an oven preheated to 180°C. Your bagels and dryings will definitely turn out tastier than store-bought products!

Comparison

Ukraine is considered the birthplace of the bagel. It gets its name from the verb “bublyatsya”, which means “to bubble” and “to swell”. According to legend, the steering wheel is a Belarusian invention. Its name was originally “boiled”, then the extra letters successfully “fell out”, turning the difficult-to-pronounce word into the familiar “steering wheel”.

The dough for the bagel is made very steep. For a bagel it is much softer and more elastic. The bagel tastes similar to pastry products. It is more “puffy”, soft and loose compared to bagel, and it becomes stale faster. The bagel has a long shelf life. It is crispy, hard, dry, crumbles more and is harder to break.

These culinary products also differ in size: a bagel is larger than a bagel. A traditional bagel weighs 50 g or 100 g. It is thicker than a bagel, so the hole is smaller.

There are many varieties of bagel. It can be simple, rich, with a variety of additives: lemon, poppy seed, mustard, saffron, etc. There are significantly fewer types of bagel, most often they differ in topping, which can be poppy seed, sesame or caraway.

Secrets of making bagels and sushi at home

Housewives love to cook bagels and sushi according to recipes with photos taken from the “Eat at Home” website, but some of them do not boil the sushi before baking in the oven. Of course, it will still turn out delicious, but pre-boiling makes the dough sticky and very tender, so the products turn out crispy on the outside and soft on the inside.

The dough for bagels and sushki can be not only fresh with water, milk or yogurt, but also rich, puff pastry, curd and airy, and they are boiled in water or milk. If you want the bagels to be rosy and appetizing, brush them with egg yolk beaten with a little milk before baking. In European cuisine, sweet bagels are covered with whipped egg white or chocolate, then decorated with sweet powder. Bagels are prepared not only in the oven; recipes for fried bagels are very popular; instructions for their preparation with photos can be found on our website.

Do you know how Russian housewives determined the readiness of bagels? They knocked on their lower part, and if the sound was dull, the bagels were pulled out of the oven. To add piquancy, you can add dried fruits and spices to the dough, such as cinnamon, or a little onion and salt - such drying is perfect as a snack for beer. Stuffed bagels are very tasty, and the filling can be meat, vegetables or cottage cheese.

What does the bagel have to do with it?

It is believed that the word “bagel” and the cooking technology itself appeared in Rus' thanks to the Belarusians, while bagels were spread by Eastern European Jews living in Ukraine. Thanks to this fact, for a long time bagels and dryers on store shelves were called “Moscow”, and bagels “Odessa”. But the technology for making bagels still requires them to be scalded. True, the dough for bagels is made more rich and loose, and the products themselves are flavored with a variety of sprinkles or fillings. Sometimes such ingredients are immediately added to the dough.

Such a characteristic feature of this type of baked goods as fluffiness and looseness is reflected in the name - bagel. The word “bubel” without a diminutive suffix has always existed in Slavic languages, and in Ukrainian too. It meant the sound made when bubbles burst. To bubble, that is, to pout, bubble. Bagels became widespread in Russia only in the 19th century, although in Europe they have been known since the beginning of the 17th century under the name “bagel” - stirrup, but this in no way detracts from the importance of the Jews in their invention. Quite the contrary, there is a legend that the first bagel was baked by a Jewish pastry chef from Vienna as a sign of gratitude for the victory over the Turks and presented to the king of the Polish-Lithuanian principality, Jan Sobieski, who was a true connoisseur of horses. So, the baked goods with a stirrup-shaped hole in the middle began their victorious march around the world.

Bagels and drying with minced meat in the oven: recipe with photos

Bagels with filling are a very simple and original dish with which you can truly surprise your guests and family.

Buy or make 20 unsweetened bagels, soak them in milk (literally for a couple of minutes) to make them softer, but the middle should remain hard - you will put the filling in it. Grind 50 g of cheese and cut a third of the bell pepper into small cubes.

Add 1 egg to 400 g of minced meat (a mixture of pork and beef), salt, pepper and fill the bagels with the filling (a bagel with filling will look like a round cheesecake), laid out on a greased baking sheet. Place cheese and pepper on top, and then place in the oven for half an hour at 180°C. It is very tasty, and most importantly, guests will not immediately understand that they are eating bagels. You can add onions and garlic to the filling; instead of peppers, take tomatoes, grated raw potatoes and other vegetables.

This appetizer can be prepared for dinner after a working day, when you don’t have the energy to cook something more complex.

Incomparable bagels with poppy seeds or soft bagels according to the USSR GOST recipe from old masters

So we have reached the classics of the Soviet years. We are preparing a rope on which we will string those same rings.

"Bagels with poppy seeds"

Components

For the dough you will need:

Wheat flour – 300 g.
Water – 140 g.
Dry tremors – 1 tsp.

For the test:

Flour – 700 g.
Water – 200 ml.
Sugar – 120 g.
Salt – 10 g.
Margarine – 80 g.
Dry poppy seed – 100 g.

Preparation

Opara

In a deep bowl, mix flour and yeast.
Add water step by step and knead into a stiff dough.
Mix the dough mixture until smooth, form a ball, cover and leave in a warm place for 4-5 hours.
Sometimes you need to look to see if wrinkles and bubbles appear. If these signs are present, then the dough is ready.

Dough

Add sugar, water, salt, soft butter to a plastic bowl.
Mix everything until sugar and salt are completely dissolved.

To prepare bagels with poppy seeds according to the old USSR GOST recipe you need:

Take the prepared dough, cut into pieces and add to the liquid mixture.
Stir until smooth.
Add flour and knead the dough into a dense structure.
Leave it for twenty minutes and then continue kneading.
Set aside again for 40 minutes.
Cut the dough into equal parts the size of bagels.

Note
: 12 parts take 100 g of weight.

Round the mass into a thick flat cake.
Cover the products for half an hour.
Form each half into a bagel with a hole inside and place in a warm place for two hours to increase the volume.
Place the rings on a baking sheet, sprinkle with poppy seeds and place in the oven (180 degrees) for 15-20 minutes.
Serve hot pastries with tea.

Bagels with filling

Here’s another way to quickly and tasty stuff bagels with an appetizing filling. There will be no proportions here - take all products by eye!

Cut the bagels lengthwise into two parts, grease the cuts with any soft cheese, and connect the halves. Now wrap the bagels with slices of bacon - you will need a couple of slices for one bagel. You can take these sandwiches with you on a picnic, and then fry them on the grill. However, bagel sandwiches are also suitable for a home-made breakfast, and you can fry them in a regular frying pan. By the way, the fat that is rendered from the bacon can be used to make omelettes or fried potatoes.

Using the same principle, lazy cheesecakes are made from dried cheesecakes with cottage cheese or sweet curd mass - this is an excellent breakfast option; such cheesecakes are baked for about 10 minutes until the cottage cheese is browned.

In Rus', wealth was determined by the amount of bread in the house, so houses were decorated with bundles of baked goods and bagels. These “accessories” are still relevant today if you have a country or rustic kitchen. Dryers and bagels will make the atmosphere in the house even more cozy, warm and soulful...

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In Rus', the wealth of a family was always determined by the amount of bread in the house, which is why it was customary to decorate the house with various flour products. The most popular were bagels, pretzels, the famous sushi and bagels. Each flour product has an interesting history of appearance, distribution and popularity, as well as oblivion. All about the famous bagel The bagel is a traditional flour product, characteristic not only of Russian cuisine, but also of Russian culture as a whole. However, many historians claim that bagels came to us from European and Ukrainian cuisines. According to facts about the history of origin, bagels were indeed invented by Jews. The most common were “Odessa” bagels, which were sung in a song dedicated to Jewish bagels. It is known that unusual bread products were described back in 1616, in various chronicles of the Jewish community.

The donut acquired its ring-shaped shape quite by accident. Its history dates back to the seventeenth century, during the reign of King Sobieski, when there was a war between the Turks and Poles. A little-known Jew who lived in the city of Vienna and worked as an ordinary baker decided to present the king with an unusual gift in the form of a bread wheel. He made this unusual gift in honor of the victory of the valiant Poles over the conquering Turks in the Battle of Vienna.

The baker presented the king with a stirrup-shaped bread product, which symbolized the ruler’s passion. This marked the beginning of the spread of this amazing bread product, which captivated us with its simple and memorable appearance. Another name for the bagel was "Bagel", which was especially common in America and Europe. The king liked this gift; it was also highly appreciated throughout the principality. Thus, the bagel gained its popularity, eventually becoming a favorite of European and American cuisines, in which it underwent changes as the recipe changed. In modern Poland, the tradition of giving a bagel in honor of the birth of children has been preserved, which was given to a small child to hold.

The modern bagel has little in common with the original version; later bagels and dryers began to appear, which were the prototype of the bagel. Today, the most authentic version of a real bagel is the so-called Jewish “bagel”. The word "bublik" is of Ukrainian origin, meaning "bubble", which is also present in other Slavic languages. This word is also firmly rooted in the Russian language and is not considered borrowed. The name “bagel” was mainly characteristic of the speech of the peoples of the Penza, Kursk and Nizhny Novgorod provinces. In the nineteenth century, the word “bagel” came from popular speech into written language, and therefore is found in the works of the Golden Age. However, in nineteenth-century explanatory dictionaries the word “bagel” is described as a colloquial word of Ukrainian origin. It was interpreted with the mark “region.” and only in the second half of the twentieth century is it considered as a Russian word. Thus, “bagel”, “drying”, “bagel” are different names for the same bread product, as well as the famous “pretzel” and “kalach”.

Speaking about the spread of the bagel around the world, it was carried out thanks to the active resettlement of Jews. At the beginning of the nineteenth century, the bagel arrived in Russia and America, where the compound word was translated as bagel and considered a Jewish dish. American bakers make bagels strictly according to the classic recipe, kneading dough from water, flour and yeast. The secret of making a bagel Many chefs are interested in the secret of making delicious classic bagels. It is worth noting that it is difficult to find any other bread product that is pre-boiled. It is this preparation that gives the dough its stickiness and softness, which is a rather rare method of preparation. From the finished fluffy yeast dough, you should form sausages of medium diameter, which are traditionally wrapped around a finger, thereby forming a donut shape. Next, the resulting bagel is immersed in boiling water or milk for about 20 seconds, waiting until it begins to increase in size and swell. Remove the cooked bagel from the pan with a slotted spoon and place it on a baking sheet. In a separate bowl, mix the milk and yolk, then generously brush the bagels with this mixture. Next, the bagels are placed in the oven, baking until golden brown. The method of checking the readiness of the dish deserves special attention: it should be tapped on the underside. If you hear a dull sound when tapping, then the bagel is ready. Modern cooking has many interesting options for making bagels, including bagels with cinnamon, with the addition of poppy seeds, sweet raisins, sesame seeds, and onions. Today on the shelves of confectionery shops and bakeries you can find custard bagels, fried, airy, puff pastry, rich, with or without filling. Traditionally, bagels are prepared either with ingredients added to the dough or with decorations on top. After sprinkling, the bagels are brushed with a mixture of beaten eggs. In many European countries, a bagel decorated with whipped egg white or chocolate is considered a special holiday dish.

Why does a donut have a hole? There is a common belief about what a donut hole is for. Some claimed that it made holding the bagel more comfortable. Others argued that the hole in the bagel allowed bakers to save dough so that the proceeds could go towards taxes. There is also an English version of the expression “donut hole”, which appeared thanks to fried American donuts, a kind of prototype of the bagel. However, in English, the meaning of the expression “donut hole” means a difficult period of lack of money, when there is no money left for medical care, so any disease is very dangerous for a person. The origin of bagels The word “baranka” has at its root the Orthodox basis “ob-variti”, from which the Russian word “baranka”, the Polish version “obwarzenek”, the Ukrainian name “obarinok”, etc. were later formed. Bagels were invented in the city of Smorgon, which is located in Belarus. It was there that they first began to prepare ropes from boiled dough, which they wrapped and baked from them. This name was attached to this product because it was prepared from scalded dough. Later, “ovaranka” began to be called “ovarenki”, “varenki” and as a result the name was transformed into “bagels”. Bagels got their name because they reminded people of a ram's horn. In Russia, bagels first appeared in the northeast, since bagels were brought from nearby Belarus. Later bagels could be found on the counters of buffets in Vyazma, Orsha and Smolensk. At this time, Ukrainian bagels, which were distinguished by a more loose and fluffy dough, were also actively spreading. In Ukraine there was also a custom of decorating the most delicious products with poppy seeds. That is why in Russia it was also customary to decorate bagels with fragrant poppy seeds. Today there are many different varieties of bagels that can be seen on almost every table of the Russian family. Many consider bagels to be an original Russian dish, one of the very first varieties of bread products. However, bagels came to Russians’ tables much later than traditional rolls. It was the rolls that appeared as variations of the national bread and have a rich history of origin. Kalach was first mentioned in the first writings and depicted in the first examples of fine art of Ancient Rus'. For example, rolls were depicted in one of the miniatures that decorated the ancient Russian book about the wedding of Vladimir Monomakh, dated back to 1117.

In the Old Russian language, “baranok” was masculine and was used mainly in the singular. However, in the common version, the word “steering wheel” was neuter and had many variants of phonetic transformation. It is worth noting that kalachnik and bagel-maker were the names of the professions of bakers who specialized exclusively in the production of bagels and rolls. In those days, the bread product depended on the type of bread, so the names of the products were given accordingly: pretzels, pies, gingerbreads and rush cakes. There were many varieties of bagels, but the most popular was the Valdai variety of bagels, which were considered the best of their kind and were mentioned in almost every literary work of Radishchev, Pushkin, etc. Already in those days, it was customary to bake products at home, following the traditional cooking recipe and the shape of the product, which resembled a hand bag, a lock, etc. Many of the names of these products among the people were far from generally accepted, but they coincided in taste and form. Without going into culinary subtleties, bagels are prepared from wet dough, which can be lean, rich, sweet with sugar, with fruit, egg, etc. It was also customary to add cumin or poppy seeds to bagels, which in those days were considered a symbol of a tasty dish. Bagels have always been considered the most dietary, in comparison with other bread products, since they contain only one percent of sugar and practically no fat. Therefore, traditionally in Rus' bagels were considered not only a tasty product, but also a medicinal product. When a cold appeared, the bagels were usually soaked in warm milk, then they should be cooled, eaten and washed down with hot tea with lemon.

Drying One of the brightest representatives of bread products is also considered the famous drying, which has the root “dry” or “sush”. This root meant in Russian a dried product, in other words, stored for the winter. From these roots came the following words: “Crusk”, “Suharka”, “Suschik”. To prepare sushi, specially prepared dough is used, which differs significantly from typical dough for bagels and bagels. A traditional sign of high-quality dryers is that when pressed, the dryer breaks into four parts. Bakers know that in order to make tasty and crumbly baked goods, they should knead a low-acid dough. At the same time, it should be quite cool and moderately sweet. According to the classic recipe, the dough for sushi contains 20% sugar. The listed features of kneading the dough can significantly increase the shelf life of the dryers to three months. For a bread product, this is a fairly long period of time, which is why in the old days it was customary to take dryers on long trips, store them for the winter, and decorate the house with them, without caring that they would spoil or dry out. Drying comes in different varieties: lean, with the addition of poppy seeds, puff pastry, sweet, fruit. Salty sushi today is especially popular as a snack for beer, and for tea drinking, sushi with poppy seeds is traditionally bought, which has a special aroma and crispy dough. In Rus', bagel products, including dryers and bagels, were considered a kind of canned bread. Modern production of these products is also widespread not only in Russia and neighboring countries, but also in Europe and America. Of course, thanks to progress, the production of lamb products is almost completely automated. The conveyor line itself kneads the dough, forms rings, cooks, bakes and packages. It is known that the production of lamb products, in particular dried bread and various crackers, was put into mass production, as they were an indispensable product for soldiers who went on long campaigns of conquest, travelers, sailors, etc. It was also customary to make bagel products in monasteries, which traditionally had a monastery oven. The bread baked in the monastery was stored for times of famine, and also helped residents of cities and villages survive during periods of war and conquest.

Conclusions website

The bagel was “born” in Ukraine, the bagel – in Belarus.
The word “bagel” comes from the verb “bublitsya” (“to swell”), and the word “bagel” comes from the verb “to scald.”
The dough for bagels should be softer and more elastic than for bagels.
The bagel is larger than the bagel in size and weight.
The bagel is soft and doughy, the bagel is harder and drier.
The bagel goes stale faster, the bagel has a long shelf life.
There are many varieties of bagel. The bagel differs mainly in the type of topping.

Bagels, bagels, drying

In simple bagels there is only 1% sugar, in sugar bagels up to 15%, and in butter rolls there is 8% sugar and 8% fat. They also bake pink bagels (they are colored with carmine or saffron), fruit ones (fruit essences and aromatic substances are added to the dough), as well as very tasty bagels with cumin and poppy seeds. Bagels are baked from dough that is less stiff than bagels. Bagels are larger than bagels, their rings are thicker, and they have relatively high humidity (up to 25%). For 1 kg there are up to 20 bagels, from 25 to 50 bagels and up to 250 dryers. Dryers differ from other lamb products in the lowest humidity (up to 12%), as well as in their very small size (ring thickness 0.3-0.9 cm). Sushki are baked from low-acid and very hard dough with the addition of up to 20% sugar in some varieties.

A book about tasty and healthy food. 8th edition, revised and expanded. - M.: Agropromizdat. L. M. Bogatova. 1987.

See what “bagels, bagels, drying” are in other dictionaries:

This term has other meanings, see Bagel (meanings). Fluffy bagels... Wikipedia

BARANKA

— A traditional Russian bakery product made from wheat (see wheat*) flour in the shape of a ring. The word bagel is formed from the verb to scald, since bagels are made from custard or, as in ancient times, scalded dough, the flagella of which... ... Dictionary

A rare case: the “Moscow” curb smoothly turns into the “St. Petersburg” curb. Differences in the speech of Muscovites and St. Petersburg residents are a combination of historically established, systematically observed or... Wikipedia

— Bread products made from choux pastry in the form of rings of different sizes, but no more than 1.5 cm thick. This word comes from the verb “boil”...
Culinary Dictionary
— Large, thick, loose bagels of Ukrainian origin, the name of which comes from the verb “bubbly” - that is, to swell or swell...
Culinary Dictionary
— Bread products made from choux pastry in the form of rings of different sizes, but no more than 1.5 cm thick. This word comes from the verb “to scald”...
— Ingredients: 4 cups flour 12 eggs 1.5 cups butter 2.75 cups water 50-75 g powdered sugar pinch of salt Preparation: Form the choux pastry into bagels as thick as...
Pokhlebkin's Great Encyclopedia of Culinary Art
- “...: long pasta dried in tray cassettes...” Source: » PASTA PRODUCTS.
TERMS AND DEFINITIONS... Official terminology
— “...: poultry meat obtained by removing moisture by turning it into steam directly from a frozen state...” Source: “POULTRY PROCESSING INDUSTRY.
FOOD PRODUCTS… Official terminology
- see Drying oil...
- see Drying oil...
Encyclopedic Dictionary of Brockhaus and Euphron
- Wed.
“Barankas in Valdai are corrupt, but a kiss comes with a price.” Wed. Buy some bagels from the pliable peasant women for tea and go quickly. A.S. Pushkin. S.A. Sobolevsky... Mikhelson's Explanatory and Phraseological Dictionary
- Iron.
remark in response to a question... Dictionary of Russian argot
- bagels pl.
Products made from choux pastry in the form of small rings... Efremova’s Explanatory Dictionary
— Valdai bagels.
Wed. “The bagels in Valdai are for sale, but a kiss comes in handy.” Wed. Buy some bagels for tea from the pliable peasant women, and go quickly. A. S. Pushkin. S. A. Sobolevsky. Explanation... Mikhelson's Explanatory and Phraseological Dictionary (orig. orf.)
- to whom. Volg. About a man who was severely punished, beaten. Glukhov 1988, 37…
- Sib.
Joking. 1. About an extremely small amount of something. 2. About the absence of something. SOSV, 183... Large dictionary of Russian sayings
- whom.
Bryan. Joking. Carry a child on your shoulders. SBG 1, 30... Large dictionary of Russian sayings
- noun, number of synonyms: 1 truck driver...
Dictionary of synonyms

“Bagels, bagels, drying” in books

Granny Baranka's pies

From the author's book

Bagels with yeast

From the book Easter cakes and other dishes for Orthodox holidays by the author Cooking Author unknown -

Baranki

From the book Baking for an ideal figure author Ermakova Svetlana Olegovna

Sushi stuffed with meat

From the book Meat delicacies at home, author Vasilieva Yaroslava Vasilievna

BARANKI

author DRASUTENE E.

BARANKA WITH YEAST

From the book 1000 delicious dishes [for reader programs WITH SUPPORT OF tables] by DRASUTENE E.

CRUMBLE BARANKI

From the book 1000 delicious dishes [for reader programs WITH SUPPORT OF tables] by DRASUTENE E.

Sushi with minced meat

From the book Decorating festive table dishes author Nekrasova Irina Nikolaevna

2.12.2. Features of drying and styling

From the book How to make a village house cozy and comfortable by Andrey Petrovich Kashkarov
2.12.2. Features of drying and laying During the drying process, cracks will appear between the branches of the wattle fence (see Fig. 2.18), so it is advisable to lay them as tightly as possible. The branches need to be laid so that their lengths are different; otherwise the border of the joints will be too noticeable.

Lesson 7. Bagels (Modeling from plasticine)

From the book Modeling and drawing with children 2-3 years old.
Lesson notes by Daria Nikolaevna Koldina Lesson 7. Bagels (Modeling from plasticine) Program content. Teach children to roll plasticine “sausages” with straight movements forward and backward along a board; roll the resulting “sausage”, pressing its ends tightly against each other. Develop an interest in literary

2.23. Drying bar for skins

From the book Former City Dweller in the Village.
Useful tips and ready-made solutions by Andrey Kashkarov 2.23. Bar for drying skins In Fig. Figure 2.27 shows a rod attached perpendicular to the wall, on which it is convenient to dry the skins of rabbits, nutria, and beavers. Rice. 2.27. Drying bar