Mrs. Wilsons Cook Book | Page 4

with gas.
To secure a slow oven, light both burners and let them burn for five
minutes; then turn both of them down low, turning the handle that
controls the flow of gas two-thirds off. This will maintain a steady even
heat. A slow oven requires 250 to 275 degrees Fahrenheit of heat. A
moderate oven is 350 to 375 degrees Fahrenheit of heat. It can be
obtained by burning both burners of gas range for eight minutes and
then turning them down one-half to maintain this heat.
A hot oven requires 425 to 450 degrees Fahrenheit and will need to
have the burners burning twelve minutes and then turned off
one-quarter.
This heat is intense and entirely too hot for breads, pastries and cakes.
Meats require this heat for one-half of the length of time in the period
of cooking. This heat is also necessary for broiling, grilling, etc.
Now, also try to utilize the full oven space when baking by cooking
two or more dishes at the same time. Vegetables may be placed in
casseroles or earthen dishes or even ordinary saucepans; cover them
closely and cook in the oven until tender. This will not injure other
foods baking in the oven.
Do not place breads, cakes and pastries upon the top shelf; rather, place
them on the lower shelf and cook in moderate oven. Do you know that
there are still among us women who firmly believe that placing other
foods to cook in oven with cake will surely spoil it? This is a mistake;
utilize every bit of oven space.
An oven thermometer soon pays for itself. Pay strict attention to
heating the oven; if the oven is too hot, the heat is wasted, while it

cools sufficiently. This wastes gas. When food is first placed in the
oven, keep oven door closed for first ten minutes and then open when
necessary.
Placing food in oven will materially reduce the heat. Do not try to
increase the heat; just as soon as the mixture acquires the heat, the
baking will begin in the usual manner and the dish will be ready to
remove from oven in given time.
Never keep the oven waiting for the food; rather let food remain in cool
place while oven is heating.
Before mixing materials select the pans that will best fit the oven. This
does not mean that you must discard your present equipment. It means
that you should place in groups such pans that entirely fill oven space
without crowding. Keep this fact in mind when purchasing new
utensils.
The best and whitest rye flour is milled from the centre of the grains in
a manner similar to wheat flour. When only the bran is removed from
the milling, we have the darker flour, carrying a heavy pronounced
flavor. The rye meal is used for making pumpernickel, a Swiss and
Swedish rye flour bread.
HOME-MADE YEAST
Wash four potatoes and then cut in slices, without peeling, and place in
saucepan, and add three pints of water. Cook until the potatoes are soft
and then add
One-half cupful of hops.
Cook slowly for one-half hour. Rub the mixture through a fine sieve
and then pour hot mixture on
One and one-half cupfuls of flour,
One tablespoonful of salt,

One-quarter cupful of brown sugar.

Stir until well mixed, beating free from lumps. Cool to 80 degrees
Fahrenheit. Now add
One yeast cake dissolved in one cupful of water, 80 degrees
Fahrenheit
Stir well to mix and then let ferment in a warm place for ten hours.
Now pour into jar or crock and store in a cool place.
TO USE
Use one and one-half cups of this mixture in place of the yeast cake.
Always stir well before using and take care that the mixture does not
freeze. This potato ferment must be made fresh every eighteen days in
winter and every twelve days in summer.
STRAIGHT DOUGH VIENNA
One quart of water or milk,
One ounce of salt,
One ounce of sugar.
Stir well to thoroughly dissolve, and then add
Two yeast cakes,
Four quarts of flour,
One and one-half ounces of
shortening.
Work to a smooth dough and then knead for ten minutes. Then place in
a well-greased bowl, turning the dough over to thoroughly coat. This
prevents a crust from forming on the dough.
Cover the bowl and set aside to raise for three and one-half hours. Now
lay over the dough by pulling in toward the centre, the sides and ends
of the dough until it forms a compact mass. Turn over the dough, cover
and let rise for one hour. Now place on the moulding board and
proceed to form into loaves, using the same method as in the sponge
dough.
TO PREPARE LOAF

When the dough is ready to mould into loaves, proceed; using