BAKING BREAD, CAKES, PUDDINGS, ETC. |
| Loaf Bread |
40 to 60 |
m. |
| Rolls, biscuit |
10 to 20 |
“ |
| Graham Gems |
30 |
“ |
| Gingerbread |
20 to 30 |
“ |
| Sponge-cake |
45 to 60 |
“ |
| Plain cake |
30 to 40 |
“ |
| Fruit cake |
2 to 3 |
hrs. |
| Cookies |
10 to 15 |
m. |
| Bread pudding |
1 |
hr. |
| Rice and Tapioca |
1 |
“ |
| Indian pudding |
2 to 3 |
“ |
| Plum pudding |
2 to 3 |
“ |
| Custards |
15 to 20 |
m. |
| Steamed brown-bread |
3 |
hrs. |
| Steamed puddings |
1 to 3 |
“ |
| Pie-crust |
about 30 |
m. |
| Potatoes |
30 to 45 |
m. |
| Baked beans |
6 to 8 |
hrs. |
| Braised meat |
3 to 4 |
“ |
| Scalloped dishes |
15 to 20 |
m. |
WHAT TO SERVE WITH MEATS |
| Roast Beef—Grated Horseradish. |
| Roast Mutton—Currant jelly. |
| Boiled Mutton—Caper sauce. |
| Roast Pork—Apple sauce. |
| Roast Lamb—Mint sauce. |
| Venison or Wild Duck—Black currant jelly. |
| Roast Goose—Apple sauce. |
| Roast Turkey—Oyster sauce. |
| Roast Chicken—Bread sauce. |
| Compote of Pigeon—Mushroom sauce. |
| Broiled Fresh Mackerel—Sauce of stewed gooseberries. |
| Broiled Bluefish—White cream sauce. |
| Broiled Shad—Rice. |
| Fresh Salmon—Green peas with cream sauce. |
BAKING MEATS |
| Beef, sirloin, rare, per lb. |
8 to 10 |
m. |
| Beef, sirloin, well done, per lb. |
12 to 15 |
m. |
| Beef, rolled, rib or rump, per lb. |
12 to 15 |
m. |
| Beef, long or short, filet |
20 to 30 |
m. |
| Mutton, rare, per lb. |
10 |
“ |
| Mutton, well done, per lb. |
15 |
“ |
| Lamb, well done, per lb. |
15 |
“ |
| Veal, well done, per lb. |
20 |
“ |
| Pork, well done, per lb. |
30 |
“ |
| Turkey, 10 lbs. wt. |
3 |
hrs. |
| Chickens, 3 to 4 lbs. wt. |
1 to 1½ |
“ |
| Goose, 8 lbs. |
2 |
“ |
| Tame duck |
40 to 60 |
m. |
| Game duck |
30 to 40 |
“ |
| Grouse, pigeons |
30 |
“ |
| Small birds |
15 to 20 |
“ |
| Venison, per lb. |
15 |
“ |
| Fish, 6 to 8 lbs.; long, thin fish |
1 |
hr. |
| Fish, 4 to 6 lbs.; thick Halibut |
1 |
hr. |
| Fish, small |
20 to 30 |
m. |
FREEZING |
| Ice Cream |
30 |
m. |
BOILING |
| Coffee |
3 to 5 |
m. |
| Tea, steep without boiling |
5 |
“ |
| Corn meal |
3 |
hrs. |
| Hominy, fine |
1 |
hr. |
| Oatmeal, rolled |
30 |
m. |
| Oatmeal, coarse, steamed |
3 |
hrs. |
| Rice, steamed |
45 to 60 |
m. |
| Rice, boiled |
15 to 20 |
“ |
| Wheat granules |
20 to 30 |
m. |
| Eggs, soft boiled |
3 to 6 |
“ |
| Eggs, hard boiled |
15 to 20 |
“ |
| Fish, long, whole, per lb. |
6 to 10 |
“ |
| Fish, cubical, per lb. |
15 |
“ |
| Clams, oysters |
3 to 5 |
“ |
| Beef, corned and a la mode |
3 to 5 |
hrs. |
| Soup stock |
3 to 6 |
“ |
| Veal, mutton |
2 to 3 |
“ |
| Tongue |
3 to 4 |
“ |
| Potted pigeons |
2 |
“ |
| Ham |
5 |
“ |
| Sweetbreads |
20 to 30 |
m. |
| Sweet corn |
5 to 8 |
“ |
| Asparagus, tomatoes, peas |
15 to 20 |
“ |
| Macaroni, potatoes, spinach, squash, celery, cauliflower, greens |
20 to 30 |
“ |
| Cabbage, beets, young |
30 to 45 |
“ |
| Parsnips, turnips |
30 to 45 |
“ |
| Carrots, onions, salsify |
30 to 60 |
“ |
| Beans, string and shelled |
1 to 2 |
hrs. |
| Puddings, 1 qt., steamed |
3 |
“ |
| Puddings, small |
1 |
hr. |
FRYING |
| Croquettes, fish balls |
1 |
m. |
| Doughnuts, fritters |
3 to 5 |
“ |
| Bacon, small fish, potatoes |
2 to 5 |
“ |
| Breaded chops and fish |
5 to 8 |
“ |
BROILING |
| Steak, one inch thick |
4 |
m. |
| Steak, 1½ inch thick |
6 |
“ |
| Small, thin fish |
5 to 8 |
“ |
| Thick fish |
12 to 15 |
“ |
| Chops broiled in paper |
8 to 10 |
“ |
| Chickens |
20 |
“ |
| Liver, tripe, bacon |
3 to 8 |
“ |