(From Olha Franko's book "Practical Kitchen") Our little garden was full of fruit trees, and our grandmother would put up all manner of preserves and marmalades. Apples and plums she would pack into clay pots and bake them in the oven. Come winter, she always had something to spread on bread, or to serve with crêpes, biscuits, and cakes…
(From Olha Franko's book "Practical Kitchen" 1929) «Take a pot of green gooseberries, crush them in a mortar, press the juice through a loose cloth and pour it over the rose petals until they are all submerged in the juice…» Today this description sounds almost like poetry. )) Green gooseberry juice was infused with rose petals, then cooked with sugar into a fragrant syrup…
(From the book by Olha Franko "Practical Kitchen" 1929) In the American South, at the end of the 19th and the beginning of the 20th century, tomato jam became enormously popular. People in these regions were searching for ways to preserve tomatoes in summer, when they were plentiful. In 1840, in the United States, a recipe was published …
(From <em>Practical Kitchen</em> by Olha Franko) Before we pour the cold lemonade into the pitcher, let's take a short journey to discover how and when this drink first appeared. For over 1,000 years, the recipe for traditional lemonade has remained unchanged. The earliest written records lead us to the Mediterranean shores of Egypt, where in the 8th century people were already crafting this delightful drink…
