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1 Fill the rings half full and bake slowly for fifteen minutes.
2 Turn it from pan into baking-pan and bake slowly three-quarters of an hour.
3 Put on the tops, and bake slowly three-quarters of an hour.
4 Place pan containing custard cups in a moderate oven and bake slowly forty minutes.
5 Pour a little boiling water into the pan and bake slowly , basting as required.
6 Turn the mixture into this, and bake slowly forty-five minutes.
7 Grate four stale lady fingers, add and bake slowly for one hour at least.
8 Then add beaten whites, and bake slowly about forty minutes.
9 Cover, and bake slowly , - not less than five hours,-renewingthe water if it bakes away.
10 Now fold in the beaten whites very carefully, and bake slowly in a moderate oven.
11 Put all ingredients into greased baking dish and bake slowly in moderate oven until firm.
12 Mix all thoroughly, pour into well-greased iron pan (kugel pot) and bake slowly .
13 Let it bake slowly , and when done on one side, turn it on the other.
14 Let rise slowly a second time, place in pans, and bake slowly until thoroughly done.
15 Pour what milk may remain over the top, and bake slowly about half an hour.
16 Steam six hours and bake slowly one hour.
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