A speck (spk.) is what you can put on a quarter inch square surface.
Time-table for Cooking.
Baking Bread, Cakes and Puddings.
| Loaf bread | 40 to 60 m. |
| Graham gems | 25 to 30 m. |
| Sponge cake | 45 to 60 m. |
| Cookies | 10 to 15 m. |
| Rice and tapioca | 1 hr. |
| Custards | 15 to 20 m. |
| Pastry (thin puff) | 10 to 15 m. |
| Pie crust | 25 to 30 m. |
| Baked beans | 6 to 8 hrs. |
| Scalloped dishes | 15 to 20 m. |
| Rolls, biscuit | 10 to 20 m. |
| Gingerbread | 25 to 30 m. |
| Fruit cake | 2 to 3 hrs. |
| Bread pudding | 1 hr. |
| Indian pudding | 2 to 3 hrs. |
| Steamed pudding | 1 to 3 hrs. |
| Pastry (thick) | 30 to 50 m. |
| Potatoes | 30 to 45 m. |
| Braised meat | 3 to 4 hrs. |
Baking Meats.
| Beef, sirloin, rare, per lb. | 8 to 10 m. |
| Beef, well done, per lb. | 12 to 15 m. |
| Beef, rolled rib or rump, per lb. | 12 to 15 m. |
| Beef, fillet, per lb. | 20 to 30 m. |
| Mutton, rare, per lb. | 10 m. |
| Mutton, well done, per lb. | 15 m. |
| Lamb, well done, per lb. | 15 m. |
| Veal, well done, per lb. | 20 m. |
| Pork, well done, per lb. | 30 m. |
| Turkey, 10 lbs. weight | 2-1/2 hrs. |
| Chicken, 3 to 4 lbs. weight | 1 to 1-1/2 hr. |
| Goose, 8 lbs. | 2 hrs. |
| Tame duck | 1 to 1-1/2 hr. |
| Game | 40 to 60 m. |
| Grouse | 30 to 40 m. |
| Small birds | 20 to 25 m. |
| Venison, per lb. | 15 m. |
| Fish, 6 to 8 lbs. | 1 hr. |
| Fish, small | 30 to 40 m. |
Vegetables (Boiling).
| Rice, green corn, peas, tomatoes, asparagus (hard boiled eggs) | 20 to 25 m. |
| Potatoes, macaroni, squash, celery, spinach2 | 5 to 30 m. |
| Young beets, carrots, turnips, onions, parsnips, cauliflower | 30 to 45 m. |
| Young cabbage, string beans, shell beans, oyster plant | 45 to 60 m. |
| Winter vegetables, oatmeal, hominy and wheat | 1 to 2 hrs. |