Simple recipes

be at the proper heat when the bread, etc., is ready to be put in. When an ordinary oven is at the proper heat, then build up the fire with coal, and partly close the damper; this will give a steady heat, and by pulling out the damper the heat can be increased if wanted. Pie 42 Useful Hints Baking—Continued Scones, muffins, rolls and little dinner loaves require @ very quick oven. Buns and small cakes require a hot oven, so also do large fruit cakes, for if the oven is too slow the fruit will sink to the bottom and the cake will be very heavy. Large cakes require a moderately heated oven, in order that they may be well baked in the centre without being overdone on the outside. Sponge cakes must have a moderately hot oven. If too hot they will rise quickly and fall again. To prevent a cake from being burned on the bottom, place it on a barred oven shelf instead of an ordinary close one. If you have not a barred shelf, raise the tin up from the shelf by placing a flat tin or brick under it, which will have the same effect. In order to ascertain if a cake is sufficiently baked, insert a fine skewer or knitting needle into the centre of it. If it comes out quite clean, the cake is ready, but if any dough is sticking to it, or if the needle is the least damp, put the cake back into the oven at once. If the cake gets brown on the top before being cooked in the middle, cover it with a well-buttered paper. Cakes should be left for a few minutes in the tin before being turned out. Then they should be put to cool on a wire tray. Cakes should be kept in air-tight tins and in a cool place. Pastry requires a very hot oven, in order that the starch cells may burst and absorb the fat before it gets time to run out. If the oven is too slow, the pastry will be heavy and sodden. The following tests may be found useful for trying the heat of the oven :— Put a sheet of writing paper in the oven, and leave it there for one minute. 1. If it burns, the oven is too hot. 2. If the paper becomes dark brown, it is suitable for pastry, scones, muffins, little dinner loaves, ete. 3. If light brown, it does for buns and small cakes, pies and tarts. 4. If very pale brown, for cakes. 5. If pale yellow, for biscuits, puddings, etc. Page 43 EQUIVALENT TS & MEASURES WEICH For Dry Materials 16 oz. = 1lb.=3 Tea-cupfuls or 2 Breakfast cupfuls, closely filled, but not heaped. 8 oz. = 41b. =1 Breakfast-cupful, closely filled, but not heaped. 407. = }1b. =1 Tea-cupful, loosely filled. 1 oz. =2 Table-spoonfuls, filled level. 4 OZ. =] do. do. + oz =1 Dessert-spoonful, filled level. loz. Butter =2 Dessert-spoonfuls, do. For Liquids 2 Pints =1 Quart =3 large or 4 small Breakfastcupfuls. 4 Gills=1 Pint =about 34 Tea-cupfuls, or nearly 2 Breakfast-cupfuls. 1 Gill=1 Small Tea-cupful. Approximate Weights and Coinage 2 0z. =10/- in Silver, or Six Penny Pieces. 1 oz. =5/- in Silver, or Three Penny Pieces. 3 oz. =2/6 in Silver, or a Penny Piece and a Halfpenny piece. 1 oz, =1/3 in Silver, or a Threepenny Piece and a Half-penny piece. IMPORTANT 3 Where “‘1 gill” is mentioned in the recipes it is to be understood as an Imperial Gill, equal to } pint. : RECIPE BOOKS 3:: PUBLISHED BY Brown & Potson, Lip. ‘¢D’’? Book Summer Dishes - ld. post free “G” ,, Light Fare Recipes. Com- ie plete book of recipes for post Corn Flour and Home Baking with “ Raisley”’- BROWN & POLSON’S COOKERY UTENSILS We stock a good variety of Cookery Utensils made specially for us to suit the requirements of a number of these recipes See Price List accompanying Book R.SA/101. 308. ACK initee- OLSON. LM Manufac tured only by BROWN & Piero Pecial Pp. : ising and ¢ feparation for Raising an akes, Astries, and Household Bread. % in the following proportions :—