Evening star. [volume] (Washington, D.C.) 1854-1972, 1918-12-22
IN THE OVEN.

A SIDE from the sheer fact Of the
economy Of it. there is a lot Of
satisfaction in thinking that your en-.
tire dinner Is cooking away merrily
In the oven all at the same time No
pots and pans are to be seen on top
of the stove and from the oven door
when 1t is occasionally opened come
mingled whiffs of fruit pudding and
roasting meat. vegetables and brown.
ing mullins or bread
Make a rule when you have to use
the oven for one thing in the prepare.
tion of your dinner to use it for ev.
erything. This means very consid.
cradle saving of gas If you cook by
means of that fuel. and If you use q
coal range it also has advantages, for
you can regulate your fire SO that the
oven is kept at a good heat without
wasting any coal or wood on keeping
the other part hot.
One thing that Is important, first OF
ALL Is to measure your oven carefully
to make sure just how much you can
get in it and to make sure that the
pans you intend to use fit nicely.
usually you do not want to put any
thing on the floor Of the oven, for you
cannot cook evenly there. but you
may lower your bottom frame SO that
1t Is only a couple OF inches from the
bottom. There will usually be rorm
for an upper frame. but. of course,
food that is cooked there will brown
more quickly on the top.
Here is q good example of an all-tn.
the-oven dinner. with the time that It
will be well to allow for each article
in the oven:
Beef or Veal Loaf.-Baked from an
hour to an hour and a half in a mod
crate oven for a two or three pound
loaf.
Baked White Potatoes.--In the oven
from three-quarters of an hour to an
hour. These should be chosen Of uni
form size. and they should be washed,
dried and then rubbed with a little
lard or drippings to keep the skins
thin.
Onions. Baked in a Baking Dish.-
These should be parboiled for fifteen
or twenty minutes, and then covered.
In baking dish, with white sauce and
grated cheese or bread crumbs.
Quick Johnny Cake.-Baked for
from fifteen to twenty-five minutes.
Brown Betty.--Made from stale
bread crumbs, apples, raisins and
sweetened with molasses and a very
little sugar.
Here are the mainstays for a simple
dinner. With the addition of a salad,
which requires no cooking, and q
soup, which of course takes top stove
heat. you have everything that is
necessary. The soup can be made be-
forehand and reheated in very few
minutes on the top of the stove.
Now there Is another way of effect.
ing much economy in oven cooking,
and that is to plan to bake things for
several days at a time. Then the oven
need be heated only once in a while.
For instance. you can bake pie
for today and q pie-crust shell to
be used for a tart day after tomorrow.
You can at the same time bake to-
nights roast and a pot or pan Of pork
and beans for future use. And a cake,
a batch Of bread and vegetables for
tonight may be made to utilize the
same heat.
OF course. this means careful plan-
ming, for obviously the bread and the
roast cannot be baked at the same
time. But the bread and pie can be
put in first, and the beans also can
be tucked away In back corner OF
the oven for most of the afternoon.
The pie comes out first and cools--
and the crust for the tart, too. Then,
when the bread Is finished, In goes the
cake, II 1t ia a layer cake. If 1t Is
loaf, 1t shares the bread oven. BY the
time the cake Is done the oven, cooled
for the end Of the bread, Is hot enough
for the roast. And the vegetables fol-
low as need be.