Foods and home making

Usually, unless the fuel is adjusted, the temperature of an oven increases. It is necessary to watch the thermometer often so as to regulate the gas or other fuel to keep the oven tem- perature constant. When an oven has a heat-regulating device, the device is set at any desired oven temperature. When the oven reaches the desired temperature, the oven remains at that temperature. It is unnecessary to watch the temperature or to regulate the fuel. Oven temperatures vary from 250° F. to 550° F. The proper oven temperature for muffins is 400° F. If one does not have an oven thermometer or a heat-regulating oven, perhaps the best way to learn to determine the temperature of the oven is to note the length of time required to brown flour. To do this, proceed as follows : Experiment 10 : To estimate the temperature of an oven. (a) After lighting the oven, let it heat for at least 15 minutes. Put a small quantity of flour — about $ teaspoon — on a piece of paper. Place this in the oven as near the center as possible. Close the door, immediately noting the time. In 5 minutes open the oven door. What is the color of the flour — straw color? light brown? golden brown? dark brown? Toast and Other Breakfast Breads 87 If the flour or paper is straw color, the oven is not very hot. We say it is a slow oven. If the flour is light brown, we say the oven is medium. If the flour is golden brown, we say the oven is hot. If the flour is dark brown, the oven is very hot. How can we tell when flour mixtures are done ? When you put a flour mixture into the oven, note the time. Many of the most reliable recipes will not only give the temperature for baking, but the length of time required for baking. If you have no oven regulator and if the time for baking is not specified, the following tests will help you. 1. Note the color. Most persons like baked mixtures a golden brown. 2. Note whether the mixture has shrunk from the pan. When a bat- ter is baked, it pulls away from the pan. 3. With the first finger, gently touch the surface of the baked food as near the center as possible. If the mixture is done, no impression will be left by the finger on the baked food. If the mixture is not done, the impression of the finger will be left on the food. 4. If the oven bakes as well on the bottom as on the top, the three tests just given are sufficient. In case there is any doubt about the center or bottom of the food, the following test may be applied : Insert a wire skewer, knitting needle, or tooth pick in the center of a baked food and then withdraw it. Run the thumb and first finger down the skewer or tooth pick. If bits of batter have clung to it, the batter is not cooked enough. What shall be done with bread when it is taken from the oven ? Let the bread stand two or three minutes in a place free from draft. It is well not to put a hot bread near ah open window or door. Then with a spatula loosen the edges of the bread. If the bread still clings to the pan, it may be necessary to run the spatula underneath the bread. If the bread is to be cooled before serving, place it on a cake cooler. If it is to be served hot, place it on a warm plate and cover it with a clean napkin. 88 Breakfast STANDARD MUFFIN RECIPE 1 egg 1 cup milk 2 to 4 tablespoons sugar 2 to 4 tablespoons butter 2 cups all-purpose flour or cups cake flour