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Bread and Biscuits

In baking bread or biscuits the fireless cooker is a pronounced success, as it browns the crusts and bakes thoroughly without burning. The cooker is also an excellent place to set the sponge to rise, for the temperature is always the same, and no matter what condition the kitchen may be in over night, the sponge will be kept perfectly warm.

Use two radiators for baking bread, biscuits, cakes and pies, placing one radiator below bread or pastry rack and one above, and have only one pan of bread, cake or pie in the rack at a time. After the pastry has been cooking ten or fifteen minutes, if the cooker is not provided with a steam outlet, open and close the top quickly to let the steam escape. Do not open again until the full cooking time has elapsed. Opening the cooker and letting out the steam prevents the bread and pastry from becoming soggy and permits it to brown. The regular recipes can be used, but several are here given. A few experiments will enable one to make a satisfactory time schedule. 4 potatoes 1 quart water 2 tablespoons salt 4 teaspoons sugar