Put half a sheet of writing paper in the oven; if it catches fire it is too hot; open the dampers and wait ten minutes, when put in another piece of paper; if it blackens it is still too hot. Ten minutes later put in a third piece; if it gets dark brown the oven is right for all small pastry. Called "dark brown paper heat." Light brown paper heat is suitable for vol-au-vents or fruit pies. Dark yellow paper heat for large pieces of pastry or meat pies, pound cake, bread, etc. Light yellow paper heat for sponge cake, meringues, etc.
To obtain these various degrees of heat, you try paper every ten minutes till the heat required for your purpose is attained. But remember that "light yellow" means the paper only tinged; "dark yellow," the paper the color of ordinary pine wood; "light brown" is only a shade darker, about the color of nice pie-crust, and dark brown a shade darker, by no means coffee color.
CHAPTER IV.
what to have in your store-room.
One great trouble with many young housekeepers is betrayed by the common remark, "Cookery books always require so many things that one never has in the house, and they coolly order you to 'moisten with gravy,' 'take a little gravy,' as if you had only to go to the pump and get it." It is very true that economy in cooking is much aided by having a supply of various condiments; warmed-over meat may then be converted into a delicious little entrée with little trouble. I would recommend, therefore, any one who is in earnest about reforming her dinner table to begin by expending a few dollars in the following articles:
| 1 bottle of | capers, | 1 bottle of | claret, |
| " | olives, | " | white wine, |
| " | gherkins, | " | sherry for cooking, |
| " | soy, | " | brandy, |
| " | anchovies, | " | Harvey sauce, |
| " | tarragon vinegar, | " | walnut ketchup. |
And a package of compressed vegetables and a few bay leaves.
Ten dollars thus spent may seem a good deal of money to a young housewife trying to make her husband's salary go as far as it will; but I assure her it is in the end an economy, especially in a small family, who are so apt to get tired of seeing the same thing, that it has to be thrown or given away. With these condiments and others I have yet to mention you will have no trouble in using every scrap; not using it and eating it from a sense of duty, and wishing it was something better, but enjoying it. With your store-room well provided, you can indeed go for gravy "as if to the pump."