After the wood is half burnt, stir the fire equally to all parts of the oven. This is necessary to an equal diffusion of the heat. Do it several times before the oven is cleared. If the oven is to be very full, put in a brick, so that you can have it hot, to set upon it any pan or plate for which there may not be room on the bottom.[3] Be careful that no doors or windows are open near the oven. Let the coals remain until they are no longer red. They should not look dead, but like hot embers. When you take them out, leave in the back part a few to be put near the pans that require most heat, such as beans, Indian pudding, or jars of fruit. Before putting in the things to be baked, throw in a little flour. If it browns instantly, the oven is too hot, and should stand open three or four minutes. If it browns without burning in the course of half a minute, it will be safe to set in the articles immediately. It is often best not to put in those things which require a moderate heat, till those which need a strong heat have been baking ten or fifteen minutes.
[3] The pan which is set on this brick may need a paper over it to keep the top from burning, and after a while should be set on the oven bottom, and another put on the brick.
A coal scuttle of peat, with less wood, is economical, and gives an equal and very prolonged heat. Many persons use it with pine wood, for their ordinary baking. It takes a longer time to burn out than wood.
It is well to kindle the fire as far back as possible, because all parts of the wood are much sooner on fire than if it is kindled near the mouth of the oven; and if peat is used, it should not be thrown in until the wood is well kindled.
There is no one thing upon which health and comfort in a family so much depend as _bread_. With good bread the coarsest fare is tolerable; without it, the most luxurious table is not comfortable.
It is best economy to purchase _the best_ flour, even at an extra cost. Good flour adheres slightly to the hand, and if pressed in it, shows the impress of the lines of the skin. Dough made of it is a _yellowish white_, and does not stick to the hands after sufficient kneading. There is much bad flour in market, which can in no way be made into nutritious food.