Iron ovens.—It is not easy to give very precise
directions for heating these; they vary so exceed-
ingly in size and in construction. Those which
have a fire under them will sometimes bake ex-
tremely well if they are carefully attended to, and
not over-heated; but in general they are a little
difficult to manage, being apt to burn the surface
of bread or pastry before they are half baked;
and another disadvantage attached to them is that
the iron-plate at the bottom, being so near the
fire, becomes greatly over-heated, and quickly
blackens what is placed upon it. A remedy for
this is, to withdraw the sliding sheet of iron which
usually separates these ovens into two compart-
ments, and to set some clean bricks close together
on the oven floor to receive the tins of bread or
other preparations. A thick layer of sand placed
between two sheets of iron will likewise prevent
the excess of heat; but the bricks are somewhat
preferable. In many of the cooking-stoves of the
present day the ovens are so much improved that
they bake admirably; and they can always be
brought to the required temperature when it is
higher than is needed, by leaving the door open
for a time.
American ovens.—It is possible to bake bread