I got a 1925 recipe book from my formerly secret Santa (thanks, again, Sinsull), and the recipes all look worthwhile, but I have a question that I hope some of you can answer. The book predates the invention of actual temperature controls. What exactly is meant by the terms: slow oven, quick oven, moderate oven and hot oven?

I've already thought of the obvious only slightly humorous replies, so you can skip them. Or not, I don't care.
Thanks,
Steve