USE OF THE WARMING OVEN
Plates may be kept warm in the warming oven, but this is not all that may be done in it. Dried fruit, such as prunes, figs, and raisins, may be put to soak in water in the warming oven, left there for hours and hours, developing a richness and sweetness that cannot be otherwise produced.
One of the attributes of a good cook is a knack of serving hot dishes hot. This is not always easy when· there is considerable variety in the "menu." Here is where the warming oven may play an important part and cause the guests to wonder, "How she does it."
For example, a thick sirloin. If properly timed, it may be broiled just short of completion. Then while the accompanying dishes are made ready to serve, put the steak on a platter with plenty of butter in the warming oven. The heat contained in the meat with the heat contributed by the warming oven completes the cooking and your steak is done to a turn, juicy and delicious, on a platter that will keep it hot. This is one 6f the secrets of the expert broiler of steaks.
Puddings, such as creamy rice pudding, Indian pudding, apple tapioca, steamed fruit pudding and others, may be much improved by placing in the warming oven for an hour after baking or steaming.
Stale bread may be dried out in the warming oven for rolling and sifting, and pulled bread and croutons for soups may be put into the warming oven and they will cook of their own accord, without looking after them.
Jelly that has not jelled will sometimes jell after a day or a half-day in the warming oven, and even fruit that is half-ripe will ripen after a time in this convenient place, with a dish of water set beside the fruit to keep it from drying out.