A manual of home-making

The pan should be placed on the lower grate of the gas-oven and on the floor of the oven of a coal range so that the greatest amoimt of heat will reacli it from unflerneath and force it to rise to its fullest capacity before the crust is formed on top. The oven door should not be opened during the first ten minutes of the baking process. When it is opened, it should be closed gently, since a sufklen jar or draft may cait^e the mixture, to fall. If a mixture is baking unevenly, it may be turnwl in the oven before the top crust bt*gins to harden; if it is turned after the crust is formed, the cake may fall and will not rise again. The stages in baking arc as follows: The mixture begins to rise; it continues to rise and begins to brown in spots; it rises in the center and Ijrowns over the top; it settles to a level and shrinks from the sides of the pan. I 480 A MANUAL OF HOMEMAKING oikn (ken temperalure^. A correct oven tempcratarp fa very iraportant in haldng* The correct temperature depencb on the size of the loaf and tJie OOQ- stituente used in the mixture. The foUowing classification of temperatures for baking ous mi3cture6 is suggested: * 1. Slow oven i2Sff to 350° F.\ for custards and metiofiKa. a. Modmte oycr (Wi"" to 400^ F), for bread, ^nweibtmd, awfciesy bQ tnobses mixiurEs. 3. Hot oven (40(f to 450^ FJ, for FaHccrfwuse roll^ and popovet&. In baking popoven, tbe oven should be cooled to nxKlerate beat after Ibe int td) niinittes. 4 Very hot oven (450° to 550^ R), for pasUy. After the first six utes tbc tevuperature should be lowered to '*hot." Sponge cake should be baked in an oven with a temperatnre between ''slow*' and ** moderate/* Baking powder biscuits should be baked in an oven with a (empeniture between "hot" and "very hot" The following tests for oven temperatures may be used: 1. When glazed white paper placed in an oven beoomoi TABLE XXVIIl -Ti MB-TABLE FOR Barino Batters axd Doughs MijUure Time rtqvir^ {minute*) BmcalU^t bakiniE powcicr or stKia 10 to 15 liolln, nuMsd... I0lo20 BiTsid. ywwrt,- 45 to 60 Cake^ layer 15 to 30 Cake, loaf 35to60 Cookiw 5 to 10 Com i3ake, Ihiek 30 to 40 Muf&tui, tiakiiiK pirndf r 20 to 25 40 to 50 TtaU 10 to 12 Pir* 30 to 60 • May B. Van ArBdalc^. Some At tempt* to Standardise Oven Tempera- fttureri for Cookery Pn»c*«M«, Tech. Education Bull* 22, pubtiBhcd by Tmeheni College, c3olumbia Univ, BATTERS AND DOUGHS 481 brown in five minutes, the oven is moderate (350° to 400° F.) ; 2. when glazed white paper placed in an oven becomes dark brown in five minutes, the oven is hot; 3. experience will make the hand a fairly reliable tester for oven temperatures; 4. an oven thermometer is essential in learning to bake with the mini- mum of failures. Tests for determining when breads and cakes are done. Any of the following tests may be used to determine when a mixture is done: 1. When the color is a rich golden brown; 2. when the mixture shrinks away from the sides of the pan; 3. when the sides of the pan sizzle when touched with a damp finger; 4. when a clean toothpick inserted comes out free from any particles of the mixture; 5. when a cake springs back if pressed gently on top. 482 A MANUAL OP HOME-MAKtSG E 1 III a a; « * » » ar » ^ ■£ i J4r 1 St M S - 2 ^ S B "* ^ -*■