1
Mix and roll in dried breadcrumbs and bake in oven 20 minutes.
2
Let bake in a quick oven; allow fifteen minutes to the pound.
3
Make a rule of white sponge cake; bake in narrow shallow pans.
4
Stir all together and bake in square pans in a hot oven.
5
Then let bake in the oven with 1 cup of beef broth.
6
Pour in hot, well-greased baking dish and bake in a quick oven.
7
Pour this batter over the apples and bake in a moderate oven.
8
Pour on the custard and bake in a slow oven until firm.
9
Put into a warm well-buttered dish; bake in quick oven ten minutes.
10
Blind bake in the oven for 10 minutes, remove from the oven.
11
Pour into baking dish and bake in a moderate oven 1 hour.
12
Brush these strips with yolk of egg and bake in moderate oven.
13
Place on an oiled baking sheet and bake in a moderate oven.
14
Pour into Criscoed pudding dish and bake in moderate oven till firm.
15
Place biscuits on Criscoed tins and bake in moderate oven thirty minutes.
16
Spread this mixture over rhubarb and bake in moderate oven twenty minutes.
