"Cold Oven" Baking Method
Dear Aunt Daisy, I agree with the lady who wrote to you about cooking Christmas cakes in what is termed a "cold oven." Well, Aunt Daisy, I have baked mine this way for years. When cooked, they are perfectly flat on top, and beautifully done inside; and they are never dry. This is how I do mine. I mix my cake at night time. After putting the cake in the oven (an electric stove) I turn the bottom element only to "low," and leave the cake in 6 or 8 hours according to size. It cooks while we sleep. Do not open the oven door while cooking. I have also used a gas stove in the same way, by putting the cake in, then turning on the gas, and leaving it with just a peep of gas burning. I would not cook mine any other way, for they are delicious. Any big cake can be cooked in this manner with equal success. COOKING THE CHRISTMAS HAM: This is also an excellent manner of cooking hams. I would not do them any other way. Fill your wash-house copper with water (after thoroughly cleaning it). Bring the water to the boil, then put your ham in; see that the water is boiling after the ham is put in, Put the lid on the copper, and cover with wet sacks to keep all the steam in. When this is done, rake all the fire out from under the copper, put the ham in about 9 o'clock at night, and take it out next morning, when you will be able to lift the skin off just like a glove. Hams cooked this way are never dry, but are delicious. I have used this method for years. You may like to pass this on to your listeners, as Christmas is near at hand.-G.S. (Onehunga).
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19410103.2.67.3.4
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New Zealand Listener, Volume 4, Issue 80, 3 January 1941, Page 46
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313"Cold Oven" Baking Method New Zealand Listener, Volume 4, Issue 80, 3 January 1941, Page 46
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