Mary at the Farm and Book of Recipes Compiled during Her Visit Part 68

COOKING SCHEDULE TO USE WITH THE OVEN THERMOMETER OF A GAS STOVE

_To Cook_-- _Cook for_--

Bread, white 280 40 minutes Biscuit, small 300 30 minutes Biscuit, large 300 30 minutes Beef, roast rare 300 15 minutes per pound Beef, roast well done 320 15 minutes per pound { Fruit 260 2 hours { Sponge 300 30 minutes Cake { Loaf 300 40 minutes { Layer 300 15 minutes { Cookies 300 5 minutes Chickens 340 2 hours Custards 260 to 300 20 minutes Duck 340 3 hours Fish 260 to 300 1 hour Ginger Bread 260 to 300 20 minutes Halibut 260 to 300 45 minutes Lamb 300 3 hours Mutton, rare 260 to 300 10 minutes per pound Mutton, well done 300 15 minutes per pound Pie crust 300 30 minutes Pork 260 to 300 2-1/2 hours Potatoes 300 1 hour { Bread 260 to 300 1 hour { Plum 260 to 300 1 hour Puddings { Rice 260 to 300 30 minutes { Tapioca 260 to 300 30 minutes Rolls 260 to 300 20 minutes Turkeys 280 3 hours Veal 280 2-1/2 hours

When a teacher of "Domestic Science," the Professor's wife was accustomed to using a pyrometer, or oven thermometer, to determine the proper temperature for baking. She explained its advantages over the old-fas.h.i.+oned way of testing the oven to Mary and gave her a copy of the "Cooking Schedule," to put in her recipe book, which Mary found of great a.s.sistance, and said she would certainly have a range with an oven thermometer should she have a home of her own, and persuaded Aunt Sarah to have one placed in the oven door of her range.

THE END.