1
Bake in a loaf in a moderately hot oven about thirty minutes.
2
Beat all well and bake in muffin-tins in moderately hot oven one-half hour.
3
Place in greased baking dish and bake 30 minutes in moderately hot oven.
4
Mix this well, bake in form in a moderately hot oven.
5
Bake for 20 minutes in a moderately hot oven, and serve at once.
6
Mix thoroughly and place in moderately hot oven for 20 minutes, stirring frequently.
7
Divide into greased gem pans and bake in moderately hot oven twenty-five minutes.
8
Brush with beaten egg and bake in a moderately hot oven.
9
Bake in a moderately hot oven for one and one-fourth hours.
10
Cover with short crust, and bake in a moderately hot oven.
11
Roast in a moderately hot oven until well done, basting frequently.
12
When nearly dry, press on the wrong side with a moderately hot iron.
13
Place closely in pan and bake in moderately hot oven three or four minutes.
14
Bake in a bread pan in a moderately hot oven.
15
Put the mixture into a greased pie-dish, and bake in a moderately hot oven.
16
Bake in a moderately hot oven until it looks clear.
