Show HERE ERE ARE SEVEN IN IN 1 I BAKING READ EM The sun and a flat rock were the only requisites for baking in the days of the caveman In the relics of ot ancient Egypt remains of cooking utensils are mute evidence evidence evidence evi- evi evi evi- dence of the cookery mentioned In the archives of that bygone age The banquet hall of an old English baron with its roasting spit and arid wood fire shows another another another an an- other side of the art of ot baking The open fireplace with dutch oven was a familiar sight in our own country during the tIle colI colonial col col- I onial da days s Another stride forward cameI came with the introduction of ot coal as fuel The gas ven yen is one of the more modern in inventions I that reduced soot and smoke caused by cal combustion A still later invention In Invention invention in- in is the electric oven with controlled controlled controlled con con- trolled heat During the past century there has been een great improvement in the methods of applying ap- ap plying heat to food Each improvement has resulted in less of the heat energy being wasted and in more being absorbed by bj the food Each step from the open fireplace to the coal range to the gas stove and finally to the electric oven has been marked by greater heat efficiency and better control of the heat Saturday baking was always alwa's a hot and tiresome task when done in old style old style ovens especially in the summer because old Ovens all radiated heat into the surrounding surrounding sur- sur rounding atmosphere instead of concentrating concentrating concentrating concen concen- it where it was most needed In modern ovens the walls are Insulated so that little of the heat escapes to heat I up the kitchen so much baking may be done without a corresponding increase ase Inthe in inthe inthe the temperature of the kitchen atmosphere atmos atmos atmosphere phere I atmos-I |