TIME TABLE
Reading edition
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 “
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