A correct oven temperature is very important in baking. The correct temperature depends on the size of the loaf and the constituents used in the mixture.

The following classification of temperatures for baking various mixtures is suggested: *

1. Slow oven (250° to 350° F.), for custards and meringues.

2. Moderate oven (350° to 400° F.), for bread, gingerbread, plain cake, cookies, all molasses mixtures.

3. Hot oven (400° to 450° F.), for Parkerhouse rolls, and popovers. In baking popovers, the oven should be cooled to moderate heat after the first ten minutes.

4. Very hot oven (450° to 550° F.), for pastry. After the first six minutes the temperature should be lowered to "hot."

Sponge cake should be baked in an oven with a temperature between "slow" and "moderate."

Baking powder biscuits should be baked in an oven with a temperature between "hot" and "very hot."

The following tests for oven temperatures may be used: 1. When glazed white paper placed in an oven becomes