TIME TABLE
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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