Time Table
BAKING BREAD, CAKES, PUDDINGS, ETC.Loaf Bread40 to 60m.Rolls, biscuit10 to 20“Graham Gems30“Gingerbread20 to 30“Sponge-cake45 to 60“Plain cake30 to 40“Fruit cake2 to 3hrs.Cookies10 to 15m.Bread pudding1hr.Rice and Tapioca1“Indian pudding2 to 3“Plum pudding2 to 3“Custards15 to 20m.Steamed brown-bread3hrs.Steamed puddings1 to 3“Pie-crustabout 30m.Potatoes30 to 45m.Baked beans6 to 8hrs.Braised meat3 to 4“Scalloped dishes15 to 20m.WHAT TO SERVE WITH MEATSRoast 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 MEATSBeef, sirloin, rare, per lb.8 to 10m.Beef, sirloin, well done, per lb.12 to 15m.Beef, rolled, rib or rump, per lb.12 to 15m.Beef, long or short, filet20 to 30m.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.3hrs.Chickens, 3 to 4 lbs. wt.1 to 1½“Goose, 8 lbs.2“Tame duck40 to 60m.Game duck30 to 40“Grouse, pigeons30“Small birds15 to 20“Venison, per lb.15“Fish, 6 to 8 lbs.; long, thin fish1hr.Fish, 4 to 6 lbs.; thick Halibut1hr.Fish, small20 to 30m.FREEZINGIce Cream30m.BOILINGCoffee3 to 5m.Tea, steep without boiling5“Corn meal3hrs.Hominy, fine1hr.Oatmeal, rolled30m.Oatmeal, coarse, steamed3hrs.Rice, steamed45 to 60m.Rice, boiled15 to 20“Wheat granules20 to 30m.Eggs, soft boiled3 to 6“Eggs, hard boiled15 to 20“Fish, long, whole, per lb.6 to 10“Fish, cubical, per lb.15“Clams, oysters3 to 5“Beef, corned and a la mode3 to 5hrs.Soup stock3 to 6“Veal, mutton2 to 3“Tongue3 to 4“Potted pigeons2“Ham5“Sweetbreads20 to 30m.Sweet corn5 to 8“Asparagus, tomatoes, peas15 to 20“Macaroni, potatoes, spinach, squash, celery, cauliflower, greens20 to 30“Cabbage, beets, young30 to 45“Parsnips, turnips30 to 45“Carrots, onions, salsify30 to 60“Beans, string and shelled1 to 2hrs.Puddings, 1 qt., steamed3“Puddings, small1hr.FRYINGCroquettes, fish balls1m.Doughnuts, fritters3 to 5“Bacon, small fish, potatoes2 to 5“Breaded chops and fish5 to 8“BROILINGSteak, one inch thick4m.Steak, 1½ inch thick6“Small, thin fish5 to 8“Thick fish12 to 15“Chops broiled in paper8 to 10“Chickens20“Liver, tripe, bacon3 to 8“
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