Almost every oven has some peculiarity which the cook must understand before she will be sure of results. The question is often asked, " Where should the baking be done, on the bottom of the oven or on the grate ? " The answer is, that it depends wholly upon the oven. In a set range, where the ovens are on each side of the tire, it will generally be found that the baking should be done on the bottom of the oven. Where the ovens are above the fire, most. of the baking must be done on a grate that is raised several inches from the bottom of the oven. In portable ranges and stoves the baking is nearly always done on the bottom of the oven. In baking bread or rolls, put a saucepan of boiling water into the oven. The steam will keep the crust smooth and tender. Much of the heavy cake and bread is the result of the oven door being banged when closed. Close the door as gently as possible. Nearly every one opens it gently enough. Good Tests of Oven Heat when Baking. By using the following tests one may be reasonably sure of getting the proper heat for the various kinds of baking : — For sponge cake and pound cake have heat that will in five minutes turn a piece of white paper light yellow. For all other kinds of cup cake use an oven that will in five minutes turn a piece of white paper dark yellow. For bread and pastry have an oven that will in five minutes turn a piece of paper dark brown. When the oven is too hot at first, a crust forms on the bread or cake, which prevents its rising. . It is better, WHAT ALL HOUSEKEEPERS SHOULD KNOW. 879 when baking bread and cake, to have the" oven a little slow at first, and increase the heat in a little while. In baking puff paste the heat should be great at first and decreased later. This is to keep the paste in shape. When the oven is too hot, the temperature may be re- duced by putting a pan of cold water iu the oven. When baking in an oven that is too hot at the top, fill with cold water a dripping-pan about an inch deep, and place it on the top grate of the oven. On the con- trary, should the oven be too hot on the bottom, put a grate under the article that is to be baked. Biscuit made with an acid and an alkali, such as baking-powder, soda, and cream -of-tartar, or soda and sour milk, should be baked in a very hot oven. The hotter it can be, and yet not burn the biscuit, the better. An oven that will color a piece of white paper dark brown in one minute will be none too hot for this kind of biscuit. Muffins that contain no substance for making them light, except the air that is beaten into them, should have an oven nearly as hot as for cream-of-tartar biscuit. Muffins that are made with soda and cream-of-tartar, baking-powder, or some other acid and alkali, should be baked in an oven that will color a piece of white paper dark brown in four minutes. How to Make a Paste or Batter of Flour and a Liquid. One of the things commonly done wrong is the mix- ing of flour and a liquid when a thin batter or paste is desired. It may seem to be a small matter, but in the aggregate it causes a world of trouble and un- necessary labor in the kitchen. If this simple rule be followed, the mixture will always be smooth and free of lumps : — Measure the flour, and add to it an equal measure of 880 MISS PARLOA'S KITCHEN COMPANION.

AI-modernized reading of the original text

Almost every oven has some peculiarity which the cook must understand before she will be sure of results. The question is often asked, " Where should the baking be done, on the bottom of the oven or on the grate ? " The answer is, that it depends wholly upon the oven. In a set range, where the ovens are on each side of the tire, it will generally be found that the baking should be done on the bottom of the oven. Where the ovens are above the fire, most. of the baking must be done on a grate that is raised several inches from the bottom of the oven. In portable ranges and stoves the baking is nearly always done on the bottom of the oven. In baking bread or rolls, put a saucepan of boiling water into the oven. The steam will keep the crust smooth and tender. Much of the heavy cake and bread is the result of the oven door being banged when closed. Close the door as gently as possible. Nearly every one opens it gently enough. Good Tests of Oven Heat when Baking. By using the following tests one may be reasonably sure of getting the proper heat for the various kinds of baking : — For sponge cake and pound cake have heat that will in five minutes turn a piece of white paper light yellow. For all other kinds of cup cake use an oven that will in five minutes turn a piece of white paper dark yellow. For bread and pastry have an oven that will in five minutes turn a piece of paper dark brown. When the oven is too hot at first, a crust forms on the bread or cake, which prevents its rising. It is better, when baking bread and cake, to have the oven a little slow at first, and increase the heat in a little while. In baking puff paste the heat should be great at first and decreased later. This is to keep the paste in shape. When the oven is too hot, the temperature may be reduced by putting a pan of cold water iu the oven. When baking in an oven that is too hot at the top, fill with cold water a dripping-pan about an inch deep, and place it on the top grate of the oven. On the contrary, should the oven be too hot on the bottom, put a grate under the article that is to be baked. Biscuit made with an acid and an alkali, such as baking-powder, soda, and cream -of-tartar, or soda and sour milk, should be baked in a very hot oven. The hotter it can be, and yet not burn the biscuit, the better. An oven that will color a piece of white paper dark brown in one minute will be none too hot for this kind of biscuit. Muffins that contain no substance for making them light, except the air that is beaten into them, should have an oven nearly as hot as for cream-of-tartar biscuit. Muffins that are made with soda and cream-of-tartar, baking-powder, or some other acid and alkali, should be baked in an oven that will color a piece of white paper dark brown in four minutes. How to Make a Paste or Batter of Flour and a Liquid. One of the things commonly done wrong is the mixing of flour and a liquid when a thin batter or paste is desired. It may seem to be a small matter, but in the aggregate it causes a world of trouble and unnecessary labor in the kitchen. If this simple rule be followed, the mixture will always be smooth and free of lumps : — Measure the flour, and add to it an equal measure of

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