shelves, so that the heat may pass up and round it. Any ironmonger will
cut one to size for a few pence. Do not forget to place a vessel of water
(hot) in the bottom of the oven. This is always necessary in a gas oven
when baking bread, cakes or pastry.

It must not be forgotten that ovens are like children they need
understanding. The temperature of the kitchen and the oven's nearness to a
window or door will often make a difference of five or ten minutes in the
time needed for baking. One gas oven that I knew never baked well in
winter unless a screen was put before it to keep away draughts!

ROLLS.--If you desire to get your bread more quickly it is only a question
of making smaller loaves. Little rolls may be cut out with a large egg-cup
or small pastry cutter, and these take any time from twenty minutes to
half an hour.


2. EGG BREAD.

9 ozs. fine wholemeal, 1 egg, a bare 1/2 pint milk and water, butter size
of walnut.

Put butter in a qr. qtn. tin (a small square-cornered tin price 6-1/2d. at
most ironmongers) and let it remain in hot oven until it boils. Well whisk
egg, and add to it the milk and water. Sift into this liquid the
wholemeal, stirring all the time. Pour this batter into the hot buttered
tin. Bake in a very hot oven for 50 minutes, then move to a cooler part
for another 50 minutes. When done, turn out and stand on end to cool.