The Van Buren press. [volume] (Van Buren, Ark.) 1859-1914, 1893-12-30
THE GOOD OLD BAKE-ovEN.
Coming Into Fashion Again In the Wealth
Ter Country Houses.

Ter Country Houses.
A revival of an old fashion in the
shape of an exterior oven is now to be
seen at some of our smart country
houses. Few housekeepers, since the
days of the old-fashioned brick oven,
realize the value and convenience OF q
special oven. 1t is not in the nature OF
things that the stove or range, which
is used also for broiling roasting, boil
ing and frying can respond at all times
as satisfactorily to it's duties as baker.
When the oven is in use there is q
tendency to draw the heat from the
top or the oven sufferers Nothing
ever bakes as sweet and wholesome
bread as the old-time brick oven. 1t Is
strange that this convenience has gone
SO completely out of use. Its cause is,
of course, proverbial American love OF
s'modern improvements" and haste to
be completely done with the old in
order to be on with the new. There
is, however, as said above, revival at
luxurious country places OF the sepa-
rate oven as convenience OF the
kitchen. whether it is brick oven or
the newer iron oven.
1t is found that pastry is baked in
much more satisfactory manner IN one
of these ovens than in any stove oven.
Bread is sweeter baked in brick
oven, and Boston beans, old-time In
dian buildings, the delicious plum cakes
of our grandmothers' days all owe
their special sweetness to the slow,
uniform heat which can only be OBJ
tanned in perfection in brick oven. A
small brick oven about two feet square
is sufficient for the needs of small
family. Such an oven requires con-
siderable space, as the walls should be
at least twelve inches thick and the
pile of masonry which forms the base
should be several feet above the ground,
and built with strong foundation.
Such an oven may be built with
CRATE so that it can be heated from
underneath either with coal or wood;
or it may be made in the old-time way,
where the fire is built directly on the
oven bottom. 1t takes an expert work.
man who understands the building OF
bakers ovens to do the work, in order
that the fues may be built correctly
and the proper draughts be secured.
In the simplest form of the oven,
fire of hardwood kindlings is made on
| the oven floor, and allowed to burn
down to an ash Then the oven is
cleaned out with shovels and long
brush, kept for that purpose. The
pastry, which requires strong heat,
is the first thing baked after the heat
is tested, 1t is possible, by the use of
an oven thermometer, to ascertain the
exact degree Of heat. The bread is
| baked after the pastry, and after the
bread the beans, the buildings, or any
thing that requires long, slow heat.
This slow. continuous heat can not be
obtained as well in the iron oven, be-
cause it cools off quicker than in the
brick oven. The cheapest OF iron ovens
cost s25, and sometimes more when set
in place. A good brick oven may be
built of hard brick for SIS or $50. The
special value of such an oven is felt in
the summer time, as it may be built in
ii court adjoining an outside chimney,
so that none of the heat of the baking
is felt in the house. and the kitchen
may be kept comparatively cool.-N
Y. Tribune.