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TAKING THE GUESSWORK OUT OF COOKERY

OVEN TEMPERATURES AND THERMOMETERS FOR BOILING AND FRYING

THE PAPER TEST FOR OVEN HEAT

‘Moderate’ Oven. If a piece of white writing paper put into a heated oven turns golden brown in 5 minutes the heat is said to be ‘moderate.’

‘Hot’ Oven. If the paper becomes dark brown in 5 minutes the oven is said to be ‘hot.’

‘Slow’ Oven. The heat is said to be ‘slow’ if it takes 7 minutes for the ‘paper to become a golden brown.

OVEN THERMOMETERS

Ovens differ in size and make, and heat differently. Their habits vary and their whims and fancies have to be studied individually.

Mr. Kirkland, our leading bakery expert, says: ‘Even steam-pipe ovens bake cakes at varying temperatures: while 380°F. may be considered a sound hot oven in one case, another oven will not produce the same results until it is about 420°F.’

Therefore buy a set of thermometers and test your own oven, even if it be one with automatic control and a heat regulator.

Put in the oven thermometer when the oven is cold; when it registers 270°F. put in a piece of white note-paper: if it turns a golden brown in 7 minutes, make a note of the degrees registered on the thermometer and state the fact that in your oven these degrees (and the corresponding number on your heat regulator) indicate a ‘slow’ oven, and so forth as above.

It is quite worth while doing this; baking is a fine art and must be studied.

THE TAYLOR HOME SET

This has now been made in England for some years by Short & Mason, the famous aneroid makers of Walthamstow, Essex.

An oven thermometer, a saccharometer, and a sugar-boiling thermometer are all put up in one box, together with a very clear book of instructions (including recipes) for their use, and for the use of the frying thermometer which is sold separately.

Her Majesty Queen Mary accepted one of these sets in 1924 to show her interest in Home Cooking.

FRUIT AND VEGETABLE BOTTLING

Thermometers for this purpose can be bought or ordered at any furnishing ironmongers in England.

A PRACTICAL POINT

Those who are not accustomed to the use of thermometers should remember that sudden changes of temperature will break the glass, therefore I always teach my pupils to put the thermometers in a saucepan containing cold water and stand it over a corresponding heat, when I put the sugar or fat on to heat. Then when the sugar or fat is liquid, they lift out the thermometer, wipe it and use it; the saucepan with hot water is kept hot, and when the thermometer is finished with it is put back into the hot water for a few minutes and can be easily cleaned and wiped dry.