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Show RANGE OF OVgO HEAT IN BAKIKg ' First of all, the first aid to cook is a good stove, which Is 3 1 vestment that brings interest 0 v form of success. If this g00( fti '; has an oven regulator it win the baking question much easier ' all standard recipes now havei' ing temperatures attached, if ; stove has no regulator, an oven i mometer is the next best bet " fact, it Is a good piece of housed : equipment to have on hand in "' case, as it enables you to check v!' i oven regulator, which may be ja'fj out of accuracy sometimes, ft . do not have either of these hoi-hold hoi-hold aids you may estimate So'. ' temperature successfully w ' perience. A slow oven, according to estffl! Is from 275 to 350 degrees F. A hot oven is from 400 degrees : up. For starting the cooking of fflcj. t for starting the baking of potat,, v for fish, for biscuits, for popovers at ' for pastry, a hot oven is in order .' For baking butter cakes, a ri, -erate oven, 375 degrees F., is chose'-"' ' for angel and sponge cakes, a fe oven, 325 degrees F., which is a ; hotter oven than was formerly '" for these cakes. Experiment sfa- ; that 325 degrees is the best choice - For cookies, depending upon ' recipe, 375 to 425 degrees F. is up,-ly up,-ly indicated with the exception". ' macaroons, kisses or merino which need a very slow oven, : 275 degrees F. For meats and potatoes the fc-. : perature is lowered after 15 miM-a -to a moderate oven, 350 to 375 (, grees F. For fruit and custard it Is lowered after 15 minutes. Almost everything else demand; moderate oven. Custards and fles baked in pans of hot water b a temperature of 375 degrees F, s most scalloped dishes made of coo food and covered with crumbs t! a moderate oven to heat the ft-thoroughly ft-thoroughly and to brown the crui j |