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Show mmmw&w OVENiPOM? Many Factors Must Es Given Serious Consideration in Bak-v Bak-v ing Cake or Pudding. GOOD WAYS OF MAKERS BREAD Ovens cf Different Sizes and Construction Construc-tion Do Not Always Give Same Results Excellent Suggestions Sugges-tions Given. (Prepared by the United States Department ot Agriculture.) It must be remembered that there is no one method of managing ovens which can be expected to prove invariably inva-riably superior to all others. There are always at least two ways of baking any given produet.. For instance, pop-overs pop-overs are usually put into a lint oven (about 4.10 I), which is then reduced in temperature about 10 I' ; yel equally delicious popovers can be made by putting them into it cold oven and bringing t lie heat up gradually through a somewhat longer time. Two Ways of Baking Bread. Similarly, bread dough may be allowed al-lowed to rise until it has. somewhat more than doubled its original bulk, and put into a hot oven (4tl!J F. of a little more), then the beat reduced to linish baking; or it nitty be put into a moderate oven (M.IO0 F. to ?,7.1 F.) before.it is quite so well risen, and allowed to complete the rising process while the oven is being heated up to 400 F. or a little higher, after which the temperature is reduced to complete the baking process. Results are equally a temperature 50 lower than in a smaller, thinner walled gas range oven through which a blast of hot air is rapidly circulating. Choose temperatures with the following follow-ing principles in mind : 1. The larger sizes of loaf, roll, muffin, muf-fin, potatoes and such usually require lower temperatures for long periods, and the smaller sizes higher tempera-lures tempera-lures and shorter periods, other things being equal. 2. The shape of the loaf or roll is important. im-portant. A half-pound sponge cake or angel-food cake baked in a Turk's head pan (center tube) stands a comparatively compara-tively high temperature better than does the same weight of cake baked as an ordinary loaf. 3. The composition of the batter or dough largely governs the baking temperature. tem-perature. A plain loaf cake containing comparatively little sugar, eggs and fat (i. e. a "cheap" cuke) requires greater care and a more gradually applied heat than does a richer cake; it should therefore be put into a cool oven in order to get the best results. Different ovens vary somewhat in the temperature necessary for the best results in baking, hut the following have been found generally successful in baking various products: Oven Temperaiures. Product to be Range of temperature baked. over which it may be baked. Biscuits, baking powder 40 F. to 500 F. Bread 350 F. to 450 F. Begin low and raise temperature rapidly, rapid-ly, reducing again, or begin high and reduce sharply. Cake: Angel food 300 F. to 400 F. Or put into 410 F. oven, turn eras out for o to 10 minutes, lower to 330 F., then at last raise to 370. Cookies 37f, F. to 400 F. Cup cakes 30!) F. to 400 F. Gingerbread 3711 F. to 400 F. Layer rake F. to 400 F. Begin low, raise gradually. Loaf cake 2Si F. to 400 F. Begin low. raise temperature tem-perature very gradually grad-ually at first, then more rapidly. .Sponge cake 300 F. to W F. I Pee Ar.gel Food.) Custard 10 F. to 350 F. Or set in pan of hot water, and use 350 F. to 450 F. 'Meat, roasted ....400 F. to 500 F., then 350 F. to 2S0 F. Sear at higher temperatures tem-peratures (or else In heavy kettle or sUlllet on top of range) reduce Fharply and finish at lower tempera- tures. Muffins ...4:5 F. to 450 F. Pastry (no fillings) ..4'r F. to 475 F. Pies iwtth Idlings). .t5i F. tn 500 p. Put into hot oven, lower when it begins be-gins to color. Popovers ir" F. to "5 'J F. Potatoes 4-i F. to 5:fl F. Or at lower tenipera-tures, tenipera-tures, increasing the time. ruddinga F. to 4'0 F. If high In eegs and milk, bake like custard. cus-tard. P.nlH 4'VP K. to 4."i F. tioullic F. to 4'" F. (fee Custard.) a ' I jjf N " is ""' -""I- A Good Oven Thermometer Is Almoct j Indispensable. good in either case, if the procedure litis been properly followed, is I lie opinion opin-ion of the I'lilted iStntes I epnrtineiit (if Agriculture. Again, ovens of varying sk'cs and construction do not always bake in the same way, even I bough the thermometer thermome-ter may record the same I "tup era I uro in every case. A joint v. ill nvist. or a cake or loaf of br-ad bake cptito as well In a large, heavy oven (coal range, heavy "iireless" gas range) at |