meats that have not had their cut surfaces previously seared it should be 50 or 75 degrees higher ; while for broiling chickens, etc. , it should be at least 1 50, prob- ably 200, degrees higher than for bread. And as an oven thermometer is readily obtainable, which, when set in the door of a cook-stove or range, indicates on the outside the temperature of the inside of the oven, it ought to be an easy matter for any one to become an expert in the use of an oven. It is generally supposed that the temperature should be higher for roasting meats than for baking bread, but such is not the fact, unless the meat has not previously had its cut surfaces seared ; and in such case an extreme temperature should be maintained only long enough to sear properly the cut surfaces of the roast. When a joint of meat has been properly seared its juices will be richer and its flavor much finer if it is roasted in an oven of the right temperature, than if it is roasted in an oven with the temperature either too high or too low. Bread, rolls, biscuit, and pastry require a higher temperature than cake, buns, and other delicate preparations of dough. Cake baked in thin layers and known as ** layer cake ' ' will bear almost as much heat as buns, but loaf cake requires a considerably lower temperature, until it has fully risen. The more delicate the cake the less heat it will bear. White sponge cake or angel food requires less heat than any other kind of cake, and less, perhaps, than anything that is baked, except omelet souffl6 and kisses. Some articles, for perfect baking, require greater heat .at the top than at the bottom, some require greater heat Baking. 49 at the bottom than at the top, while others require a uniform heat at the top, sides, and bottom. For roasting meats, poultry, fish, bread, etc., the best position is in the middle of the oven where the heat is uniform. For broiling, chicken, fish, etc., should be placed upon the upper grate so as to have sufficient heat to broil and brown them. But for bread, cake, puff paste, and such articles as are expected to grow light and puff after being put in the oven, the greatest heat should be at the bottom. When a thermometer is not used this is a reliable method of ascertaining the temperature of an oven : Put a spoonful of flour on a piece of paper, slip it in the oven, close the door, and if the flour browns nicely and evenly in two minutes, the temperature is about right for bread, and can, after a little practice, be graded to suit other articles of food quite accurately. To Roast Beef. — Place the clean cut side of the meat upon a smoking hot pan. Press it close to the pan un- til seared and slightly brown. Reverse it and let the opposite side become similarly seared and brown, then put it at once into the oven, the heat of which should be the same as for bread, and leave it undisturbed till cooked. If the oven is not too hot the meat will re- quire no basting. When the temperature of the oven is correct and the cooking is going on properly the meat will keep up a gentle sputtering in the pan ; but if, upon opening the oven door, this sputtering is not distinctly audible more heat is required, and the temperature of the oven should be increased. If, however, smoke should be discernible in the oven the heat is too intense 50 The Art of Cookery.

AI-modernized reading of the original text

meats that have not had their cut surfaces previously seared it should be 50 or 75 degrees higher ; while for broiling chickens, etc. , it should be at least 1 50, probably 200, degrees higher than for bread. And as an oven thermometer is readily obtainable, which, when set in the door of a cook-stove or range, indicates on the outside the temperature of the inside of the oven, it ought to be an easy matter for any one to become an expert in the use of an oven. It is generally supposed that the temperature should be higher for roasting meats than for baking bread, but such is not the fact, unless the meat has not previously had its cut surfaces seared ; and in such case an extreme temperature should be maintained only long enough to sear properly the cut surfaces of the roast. When a joint of meat has been properly seared its juices will be richer and its flavor much finer if it is roasted in an oven of the right temperature, than if it is roasted in an oven with the temperature either too high or too low. Bread, rolls, biscuit, and pastry require a higher temperature than cake, buns, and other delicate preparations of dough. Cake baked in thin layers and known as ** layer cake ' ' will bear almost as much heat as buns, but loaf cake requires a considerably lower temperature, until it has fully risen. The more delicate the cake the less heat it will bear. White sponge cake or angel food requires less heat than any other kind of cake, and less, perhaps, than anything that is baked, except omelet souffl6 and kisses. Some articles, for perfect baking, require greater heat .at the top than at the bottom, some require greater heat Baking. 49 at the bottom than at the top, while others require a uniform heat at the top, sides, and bottom. For roasting meats, poultry, fish, bread, etc., the best position is in the middle of the oven where the heat is uniform. For broiling, chicken, fish, etc., should be placed upon the upper grate so as to have sufficient heat to broil and brown them. But for bread, cake, puff paste, and such articles as are expected to grow light and puff after being put in the oven, the greatest heat should be at the bottom. When a thermometer is not used this is a reliable method of ascertaining the temperature of an oven : Put a spoonful of flour on a piece of paper, slip it in the oven, close the door, and if the flour browns nicely and evenly in two minutes, the temperature is about right for bread, and can, after a little practice, be graded to suit other articles of food quite accurately. To Roast Beef. — Place the clean cut side of the meat upon a smoking hot pan. Press it close to the pan until seared and slightly brown. Reverse it and let the opposite side become similarly seared and brown, then put it at once into the oven, the heat of which should be the same as for bread, and leave it undisturbed till cooked. If the oven is not too hot the meat will require no basting. When the temperature of the oven is correct and the cooking is going on properly the meat will keep up a gentle sputtering in the pan ; but if, upon opening the oven door, this sputtering is not distinctly audible more heat is required, and the temperature of the oven should be increased. If, however, smoke should be discernible in the oven the heat is too intense 50 The Art of Cookery.

The art of cookery