Baking Without an Oven by Marie A. Lowe

Review and Herald Publishing Association · Takoma Park Station, Washington, D. C. · Aug 12, 1915

Baking Without an Oven

By Marie A. Lowe

MRS. MARIE A. LOWE

Some time ago I read in the Review of a sister who was obliged to cook over a camp fire, and who had no little difficulty in baking bread, as her only oven was a kettle.

For her encouragement I wish to say that excellent bread, as well as gems and biscuit, and even cakes and pies, may be baked without an oven. If the following directions are carefully followed, they will come out as light and as daintily browned as if baked in a first-class range:—

Take pails or cans with tight-fitting covers, put enough dough in each to permit rising, and allow it to rise the same as for any other way of baking. Have plenty of ashes, the more the better, and keep them hot until the bread is ready to bake; then dig a hole in the ashes large enough to set the pail in, and cover over the top with ashes. Bake from forty-five to sixty minutes. You will come out as light and as daintily as well as a range.

Gems are put into an oiled frying pan and covered tightly; then the ashes are dug away, the pan set in, and hot ashes spread over the top.

The ashes can also be used as a fireless cooker, when one wishes slow boiling or stewing for vegetables and fruits.

Mercer, Oregon.