TIME TABLES FOR COOKING
| Boiling | ||
|---|---|---|
| Articles | Time | |
| Hours | Minutes | |
| Coffee | 1 to 3 | |
| Eggs, soft cooked | 6 to 8 | |
| Eggs, hard cooked | 35 to 45 | |
| Mutton, leg | 2 to 3 | |
| Ham, weight 12 to 14 lbs. | 4 to 5 | |
| Corned Beef or Tongue | 3 to 4 | |
| Turkey, weight 9 lbs. | 2 to 3 | |
| Fowl, weight 4 to 5 lbs. | 2 to 3 | |
| Chicken, weight 3 lbs. | 1 to 1¼ | |
| Lobster | 25 to 30 | |
| Cod and Haddock, weight 3 to 5 lbs. | 20 to 30 | |
| Halibut, thick piece, weight 2 to 3 lbs. | 30 | |
| Bluefish and Bass, weight 4 to 5 lbs. | 40 to 45 | |
| Salmon, weight 2 to 3 lbs. | 30 to 35 | |
| Small Fish | 6 to 10 | |
| Potatoes, white | 20 to 30 | |
| Potatoes, sweet | 15 to 25 | |
| Asparagus | 20 to 30 | |
| Peas | 20 to 60 | |
| String Beans | 1 to 2½ | |
| Lima and other Shell Beans | 1 to 1¼ | |
| Beets, young | 45 | |
| Beets, old | 3 to 4 | |
| Cabbage | 35 to 60 | |
| Oyster Plant | 45 to 60 | |
| Turnips | 30 to 45 | |
| Onions | 45 to 60 | |
| Parsnips | 30 to 45 | |
| Spinach | 25 to 30 | |
| Green Corn | 12 to 20 | |
| Cauliflower | 20 to 25 | |
| Brussels Sprouts | 15 to 20 | |
| Tomatoes, stewed | 15 to 20 | |
| Rice | 20 to 25 | |
| Macaroni | 20 to 30 | |
| Broiling | ||
| Steak, one inch thick | 4 to 6 | |
| Steak, one and one-half inches thick | 8 to 10 | |
| Lamb or Mutton Chops | 6 to 8 | |
| Lamb or Mutton Chops in paper cases | 10 | |
| Quails or Squabs | 8 | |
| Quails or Squabs in paper cases | 10 to 12 | |
| Chickens | 20 | |
| Shad, Bluefish, and Whitefish | 15 to 20 | |
| Slices of Fish, Halibut, Salmon, and Swordfish | 12 to 15 | |
| Small, thin Fish | 5 to 8 | |
| Liver and Tripe | 4 to 5 | |
| Baking | ||
| Bread (white loaf) | 45 to 60 | |
| Bread (Graham loaf) | 35 to 45 | |
| Bread (sticks) | 10 to 15 | |
| Biscuits or Rolls (raised) | 12 to 20 | |
| Biscuits (baking-powder) | 12 to 15 | |
| Gems | 25 to 30 | |
| Muffins (raised) | 30 | |
| Muffins (baking-powder) | 20 to 25 | |
| Corn Cake (thin) | 15 to 20 | |
| Corn Cake (thick) | 30 to 35 | |
| Gingerbread | 20 to 30 | |
| Cookies | 6 to 10 | |
| Sponge Cake | 45 to 60 | |
| Cake (layer) | 20 to 30 | |
| Cake (loaf) | 40 to 60 | |
| Cake (pound) | 1¼ to 1½ | |
| Cake (fruit) | 1¼ to 2 | |
| Cake (wedding) | 3 | |
| or steam 2 hours and bake 1½ | ||
| Baked batter puddings | 35 to 45 | |
| Bread puddings | 1 | |
| Tapioca or Rice Pudding | 1 | |
| Rice Pudding (poor man’s) | 2 to 3 | |
| Indian Pudding | 2 to 3 | |
| Plum Pudding | 2 to 3 | |
| Custard Pudding | 30 to 45 | |
| Custard (baked in cups) | 20 to 25 | |
| Pies | 30 to 50 | |
| Tarts | 15 to 20 | |
| Patties | 20 to 25 | |
| Vol-au-vent | 50 to 60 | |
| Cheese Straws | 8 to 10 | |
| Scalloped Oysters | 25 to 30 | |
| Scalloped dishes of cooked mixtures | 12 to 15 | |
| Baked Beans | 6 to 8 | |
| Braised Beef | 3½ to 4½ | |
| Beef, sirloin or rib, rare, weight 5 lbs. | 1 | 5 |
| Beef, sirloin or rib, rare, weight 10 lbs. | 1 | 30 |
| Beef, sirloin or rib, well done, weight 5 lbs. | 1 | 20 |
| Beef, sirloin or rib, well done, weight 10 lbs. | 1 | 50 |
| Beef, rump, rare, weight 10 lbs. | 1 | 35 |
| Beef, rump, well done, weight 10 lbs. | 1 | 55 |
| Beef, (fillet) | 20 to 30 | |
| Mutton (saddle) | 1¼ to 1½ | |
| Lamb (leg) | 1¼ to 1¾ | |
| Lamb (fore-quarter) | 1 to 1¼ | |
| Lamb (chops) in paper cases | 15 to 20 | |
| Veal (leg) | 3½ to 4 | |
| Veal (loin) | 2 to 3 | |
| Pork (chine or sparerib) | 3 to 3½ | |
| Chicken, weight 3 to 4 lbs. | 1 to 1½ | |
| Turkey, weight 9 lbs. | 2½ to 3 | |
| Goose, weight 9 lbs. | 2 | |
| Duck (domestic) | 1 to 1¼ | |
| Duck (wild) | 20 to 30 | |
| Grouse | 25 to 30 | |
| Partridge | 45 to 50 | |
| Pigeons (potted) | 2 | |
| Fish (thick), weight 3 to 4 lbs. | 45 to 60 | |
| Fish (small) | 20 to 30 | |
| Frying | ||
| Muffins, Fritters, and Doughnuts | 3 to 5 | |
| Croquettes and Fishballs | 1 | |
| Potatoes, raw | 4 to 8 | |
| Breaded Chops | 5 to 8 | |
| Fillets of Fish | 4 to 6 | |
| Smelts, Trout, and other small Fish | 3 to 5 | |
Note.—Length of time for cooking fish and meat does not depend so much on the number of pounds to be cooked as the extent of surface exposed to the heat.
CHAPTER III
BEVERAGES
A beverage is any drink. Water is the beverage provided for man by Nature. Water is an essential to life. All beverages contain a large percentage of water, therefore their uses should be considered:—
I. To quench thirst. II. To introduce water into the circulatory system. III. To regulate body temperature. IV. To assist in carrying off waste. V. To nourish. VI. To stimulate the nervous system and various organs. VII. For medicinal purposes.
Freshly boiled water should be used for making hot beverages; freshly drawn water for making cold beverages.