The heat of the oven for baking is a very difficult matter for a beginner to determine. There are no rules that can be strictly followed in every case. Testing the heat by a thermometer is not always practicable. Testing by the length of time one can bear the hand in the oven will vary with every hand that tries it. Much depends upon the construction of the stove, the condition of the fire, and the nature of the fuel. You may learn to judge of the oven in this stove, but your stove at home may be different, and the same rules will not apply to both.

Experience is the best teacher, and by care in observing and comparing results, much may be learned. Study carefully your own stove, and remember which kinds of fuel give a quick, flashing fire, and which a steady, long-continued heat. Observe the amount of fuel needed to produce greater or less heat in the oven. Learn how to increase the heat quickly or gradually, or to diminish it as the case may require. Also how to detect the difference between a fire that is bright red on top but all ashes underneath, and one that is a solid bed of glowing coals. Test the oven by opening the door quickly, and notice how the heat puffs out into your face, or see how long you can keep your hand in the oven.

Compare the heat when there is a quick, blazing (ire and all the draughts are open, with that when there is a large body of fire and the dampers are closed, and still again with that when there is but little fire. In this way make your own standard of a very hot, a hot and a moderate oven.

The general rules are as follows : - Rolls, biscuit, breakfast-cakes, puff paste, game, and small pieces of meat, require a very hot oven, and quick baking, - half an hour or less. Have a bright fresh fire of clear glowing coals, all through. Large pieces of meat, poultry, etc., require a very hot oven at first. After five or ten minutes check the fire. Have sufficient body to the fire to last the required time without replenishing, or if that be impossible, add a little fuel often that the heat may be kept uniform.

Bread, pastry, and fish require a hot oven. Cakes, ginger-bread, puddings, etc., a moderate oven.

Flour mixtures and other things that have to rise in the oven, require heat from underneath to help in the rising, and should be placed on the bottom of the oven, with the rack underneath, if there be danger of burning. If the oven be too hot on the top they will brown before rising. A pan of water on the middle rack, or a paper hood over the pan, will prevent them from browning too fast. See page 205, Lesson XIX.

Meat requires more heat above than below, and should be placed on a rack in the pan, with the oven rack or another pan underneath the dripping-pan to prevent burning the fat in the pan. In some stoves the heat may be turned away from the bottom of the oven. Small pieces of meat, scalloped dishes, and other things which require only a browning of the surface, may be placed on the rack near the top of the oven.

The old notion that you must not look at anything in the oven is erroneous, and until you have learned by experience how to regulate the fire and oven, it is better to look at tilings as they are baking, and turn and watch till you are sure they can be left without further care. But look for only an instant at a time. Cultivate the habit of opening and shutting the oven door quickly but gently.

Time-Table For Baking

Suggestion to the Teacher.

This lesson should be combined with the following one. Morning classes should mix the bread and make the pastry as given in Lesson XV.

Afternoon classes bake the bread and prepare the warmed over potatoes. Follow the same order the next week.

For full information about bread and yeast, see " Boston Cook Book," pages 36-76. " Food Materials and their Adulterations," by Mrs. Richards, pages 150-15G. "Chemistry of Cookery," by M. Williams, pages 194-210.