The hostess, who constantly bakes various delicacies from the dough, knows how important it is for baking dishes to be of high quality and correctly selected. After all, the finished product should bake evenly, and not burn, and easily come out of the dishes in which it was baked.
If you go back to the last century and look at the baking dishes that were used then on the farm, you can only be surprised at the resourcefulness and ingenuity of cooks. Tins of different diameters from canned goods, coffee or tea after emptying played the role of these same forms. Their edges were sharpened so as not to cut themselves during use, they were washed well from the inside. Before cooking, the molds were greased with grease or grease, and sprinkled with breadcrumbs of breadcrumbs or semolina.
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