RECIPES FOR THE INSULATED OVEN

In the Oven Minutes		PAGE
12 to 30 min. per pound	Roast Beef	[229]
12 to 25 min. per pound	Roast Mutton or Lamb	[229]
25 to 30 min. per pound	Roast Veal	[230]
20 min. per pound	Spareribs	[230]
	Brown Gravy for Roasts	[230]
15 min. per pound	Roast Chicken	[230]
15 to 20 min. per pound	Roast Goose	[231]
	Potato Stuffing	[232]
12 to 18 min. per pound	Roast Leg of Venison	[231]
20 to 30 minutes	Roast Wild Duck	[232]
20 to 25 min	Grouse	[232]
15 to 20 minutes	Roast Quail	[233]
15 to 20 minutes	Roast Plover	[233]
5 or 6 hours	Potted Fish	[233]
8 hours or more	Pork and Beans	[234]
45 minutes	Baked Potatoes	[234]
30 minutes	Macaroni and Ham	[235]
30 minutes	Macaroni and Cheese	[236]
30 minutes	Scalloped Chicken and Mushrooms	[236]
30 to 45 minutes	Scalloped Oysters	[235]
1 hour	Scalloped Tomatoes	[236]
1¹⁄₂ hours	Scalloped Apple	[237]
3 hours	Rice Pudding	[238]
15 minutes	Pastry	[238]
30 minutes	Apple Pie	[239]
30 minutes	Berry Pie	[240]
30 minutes	Cherry or Plum Pie	[240]
1 hour	Pumpkin Pie	[240]
	Lemon Pie	[241]
30 to 45 minutes	Baked Apples	[241]
1 hour	Baked Spiced Apples	[242]
3 hours	Baked Sweet Apples	[243]
3 hours	Baked Pears	[242]
3 hours or more	Baked Quinces	[242]
50 to 60 minutes	Bread	[243]
20 minutes	Rolls	[244]
15 to 20 minutes	Baking-Powder Biscuits	[244]
40 minutes	Cup Cake, loaf	[245]
15 to 20 minutes	Cup Cake, layers	[245]
40 minutes	Sour-Cream Cake	[246]
40 minutes	Apple-Sauce Cake	[246]
50 to 60 minutes	Sponge Cake	[247]
1¹⁄₄ hours	Plum Cake	[247]
3 hours or more	Rich Fruit Cake	[248]