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Peel some large fine tomatas, cut them up, and take out the seeds. Then put them into a deep dish in alternate layers with grated bread-crumbs, and a very little butter in small bits. There must be a large proportion of bread-crumbs. Season the whole with a little salt, and cayenne pepper. Set it in an oven, and bake it. In cooking tomatas, take care not to have them too liquid.

Or you may serve the eggs on squares of hot, well-buttered toast, which have been sprinkled thickly with grated cheese, then set for a minute inside a hot oven. Served thus, pass the melted butter with them, as if poured over, they might be too rich for some palates.

If the hand can be held in the oven while 15 is counted slowly, the temperature is that of a moderate oven and will be right for the baking of loaves. An oven that is of the proper temperature for muffins or rolls will permit the hand to be held in it while only 10 is counted slowly.

But supposing the oven to be managed with care and judgment, there are many joints which may be baked to great advantage, and will be found but little inferior to roasting. Particularly, legs and loins of pork, legs of mutton, fillets of veal, and other joints, if the meat be fat and good, will be eaten with great satisfaction, when they come from the oven.

I, too, am settling, you know, in my gait. I and my chimney are settling together, and shall keep settling, too, till, as in a great feather-bed, we shall both have settled away clean out of sight. But this secret oven; I mean, secret closet of yours, wife; where exactly do you suppose that secret closet is?" "That is for Mr. Scribe to say." "But suppose he cannot say exactly; what, then?"

In the absence of cooking utensils, we hastily scooped out a Polynesian oven, and covered the bottom with a layer of heated stones, upon which the food, carefully wrapped in leaves, was deposited: another layer of hot stones was placed on top, and the whole then covered with fresh leaves and earth.

To the pickle add two large onions cut in quarters, two fresh carrots and about one ounce of mixed whole allspice, black peppers, cloves and bay leaves. When ready for cooking take the meat out of the brine and put in a roasting pan. Put in the oven and brown to a golden color. Then take it out of the roasting pan and put it into a casserole, after sprinkling it with two ounces of flour.

In the hasty survey I had taken of this apartment, one object had been overlooked, or imperfectly noticed. Close to the chimney was an aperture, formed by a cavity partly in the wall and in the ground. It was the entrance of an oven, which resembled, on the outside, a mound of earth, and which was filled with dry stalks of potatoes and other rubbish. Into this it was possible to thrust my body.

A hanch of Venison may be done the same way. Season your Duck and Teal with Pepper and Salt, both within and without, so much as you think may season them; then crack their bones with a roling pin; then put them into an earthen pot close, and cover them with Butter, and bake them in an oven as hot as for bread, and let them stand three or four hours; when you take them out of the oven, pour out all the Liquor from them, then melt so much Butter as will cover them; when you have melted your Butter, let it stand a while, until all the dross be settled to the bottom, and put in the clear Butter, which must cover the Fowl.

Another simple form of oven, though not one which I shall recommend, is a species of sheet-iron box, which is encased by another and larger box of the same shape, so placed that from 2 to 3 inches of interspace exists between the two boxes. To this interspace heat is applied, and a flue will have to be affixed to this apparatus to carry off the vapours which arise from the enamel or japan.