HOUSEKEEPERS' TIME-TABLE.
Reading edition
MODE OF PREPARATION TIME OF COOKING TIME OF DIGESTION
H. M. H. M.
Apples, sour, hard Raw 2 50
Apples, sweet and mellow Raw 1 50
Asparagus Boiled 15 to 30 2 30
Beans (pod) Boiled 1 00 2 30
Beans with green corn Boiled 45 3 45
Beef Roasted [A] 25 3 00
Beefsteak Broiled 15 3 00
Beefsteak Fried 15 4 00
Beef, salted Boiled [A] 35 4 15
Bass, fresh Broiled 20 3 00
Beets, young Boiled 2 00 3 45
Beets, old Boiled 4 30 4 00
Bread, corn Baked 45 3 15
Bread, wheat Baked 1 00 3 30
Butter Melted 3 30
Cabbage Raw 2 30
Cabbage and vinegar Raw 2 00
Cabbage Boiled 1 00 4 30
Cauliflower Boiled 1-2 00 2 30
Cake, sponge Baked 45 2 30
Carrot, orange Boiled 1 00 3 15
Cheese, old Raw 3 30
Chicken Fricasseed 1 00 3 45
Codfish, dry and whole Boiled [A] 15 2 00
Custard (one quart) Baked 30 2 45
Duck, tame Roasted 1 30 4 00
Duck, wild Roasted 1 00 4 50
Dumpling, apple Boiled 1 00 3 00
Eggs, hard Boiled 10 3 30
Eggs, soft Boiled 3 3 00
Eggs Fried 5 3 30
Eggs Raw 2 00
Fowls, domestic, roasted or Boiled 1 00 4 00
Gelatine Boiled 2 30
Goose, wild Roasted [A] 20 2 30
Lamb Boiled [A] 20 2 30
Meat and vegetables Hashed 30 2 30
Milk Raw 2 15
Milk Boiled 2 00
Mutton Roast [A] 25 3 15
Mutton Broiled 20 3 00
Onions Boiled 1-2 00 3 00
Oysters Roasted 3 15
Oysters Stewed 5 3 30
Parsnips Boiled 1 00 3 00
Pigs' Feet Soused 1 00
Pork Roast [A] 30 5 15
Pork Boiled 25 4 30
Pork, raw or Fried 4 15
Pork Broiled 20 3 15
Potatoes Boiled 30 3 30
Potatoes Baked 45 3 30
Potatoes Roasted 45 2 30
Rice Boiled 20 1 00
Salmon, fresh Boiled 8 1 45
Sausage Fried 25 4 00
Sausage Broiled 20 3 30
Soup, vegetable Boiled 1 00 4 00
Soup, chicken Boiled 2 00 3 00
Soup, oyster or mutton Boiled [B]3 30 3 30
Spinach Boiled 1-2 00 2 30
Tapioca Boiled 1 30 2 00
Tomatoes Fresh 1 00 2 30
Tomatoes Canned 30 2 30
Trout, salmon, fresh, boiled or Fried 30 1 30
Turkey, boiled or Roasted 20 2 30
Turnips Boiled 45 3 30
Veal Broiled 20 4 00
Venison steak Broiled 20 1 35
[A] - Minutes to the pound.
[B] - Mutton soup.
The time given is the general average; the time will vary slightly with the quality of the article.