Be very careful to keep your oven clean, and that there are no remains of sugar or fat that may have run over from any thing that has been bailing. Puff-pastes require a moderately hoi oven, but not too hot, or it will spoil the shape and turn it over; tart-paste, or short crust, requires a slower oven; pe-tits-bhoux, one still slower; hut for raised pies, let it he as hot as for puff-paste at first, and well closed, so that the pies may not fall. Therefore, when you give a dinner where paste is necessary, endeavor to make it in the morning'; heat your oven first for the pull-paste, which must be baked the first; then let the oven go gradually down, and bake your pastes in rotation, as the heat falls. Savoy biscuits require a cool oven, and, by degrees, raise the heat as the biscuits are baking. For souffles or light puddings, have a gentle oven, and contrive so as to have them ready by the time they are wanted, or they will fall. The greatest attention should also be paid in heating the oven for baking cakes, particularly for those that are large. If not pretty quick, the batter will not rise. Should you fear its catching by being too quick, put paper over the cake to prevent its being burnt. If not long enough lighted to have a body of heat, or if it has become slack, the cake will be heavy. To know when it is soaked, take a broad bladed knife that is very bright, and plunge it into the centre; draw it instantly out, and if the least stickiness adheres, put the cake immediately in, and shut up the oven. If the heat was sufficient to raise, but not to soak, fresh fuel must be quickly put in, and the cakes kept hot until the oven is fit to finish the soaking, but this must only be done in a case of great emergency; for those who are era-ployed ought to be particularly careful that no mistake occur from negligence.