Wherever butter is specified in a recipe use a slightly smaller quantity of Swift's Premium Oleomargarine, it costs less and is just as good.
Timetable for Baking
- Beans (if prepared by soaking and boiling), 3 to 4 hrs.
- Beef sirloin or rib, rare, weight 5 pounds, 1 hr. 5 min.
- Beef sirloin or rib, well done, weight 5 pounds, 1 hr. 40 min.
- Beef rump, rare, weight 10 pounds, 1 hr. 35 min.
- Biscuit raised, 12 to 20 min.
- Biscuits, baking-powder, 12 to 15 min.
- Bread, white loaf, 45 to 60 min.
- Bread, graham loaf, 35 to 45 min.
- Cake, layer, 15 to 25 min.
- Cake, loaf, 40 to 60 min.
- Cake, sponge, 45 to 60 min.
- Chicken, 3 to 4 pounds, 1½ to 2 hrs.
- Cookies, 6 to 10 min.
- Custard (baked in cups), 20 to 25 min.
- Duck, domestic, 1 to 1½ hrs.
- Duck, wild, 20 to 30 min.
- Fish, thick, 3 to 4 pounds, 45 to 60 min.
- Fish, small, 20 to 30 min.
- Gingerbread, 25 to 35 min.
- Lamb leg, well done, 1½ to 2 hrs.
- Mutton, 1½ to 2 hrs.
- Pork, well done, 4 pounds, 2 hrs.
- Potatoes, 35 to 50 min.
- Puddings, rice, bread, 45 to 60 min.
- Veal leg, well done, per pound, 20 min.
Timetable for Boiling
- Asparagus, 20 to 30 min.
- Beans, shell, 1 to 1½ hrs.
- Beans, string, 45 to 60 min.
- Beets, young, 45 to 60 min.
- Beets, old, 3 to 4 hrs.
- Brown bread, steamed, 3 hrs.
- Cabbage, 35 to 60 min.
- Carrots, 1 hr.
- Cauliflower, 20 to 30 min.
- Chickens, young, 3 to 4 pounds, 1 to 1¼ hrs.
- Corn, green, 15 min.
- Corned Beef, gentle simmering, 3 to 4 hrs.
- Eggs, soft cooked (in water which does not boil), 4 to 6 min.
- Eggs, hard cooked (in water which does not boil), 35 to 45 min.
- Ham, weight 12 to 14 pounds, 4 to 5 hrs.
- Onions, 45 to 60 min.
- Rice in fast boiling water, 20 min.
- Smoked tongue, 4 hrs.
Timetable for Frying
- Bacon, 3 to 5 min.
- Fritters or doughnuts, 3 to 5 min.
- Croquettes, 3 to 5 min.
- Breaded chops, 10 to 20 min.
- Smelts, 3 to 5 min.
- Small fish, 1 to 4 min.
Index
| PAGE | |
| Baking-Day Helps, | [7] |
| Beef à la Mode, | [24] |
| Beef Cannelon, | [22] |
| Beef Loaf, | [26] |
| Beefsteak Pie, | [28] |
| Boiled Beef, | [25] |
| Braised Beef, | [28] |
| Brown Beef Stew, | [29] |
| Butter Scotch, | [6] |
| Cookies, | [6] |
| Cornbread, | [4] |
| Corn Pudding, | [27] |
| Cream Horseradish Sauce, | [24] |
| Curry Balls, | [27] |
| Dumplings, | [29] |
| English Walnut Pudding, | [5] |
| Fireless Cooker, The Practical Value and Use of, | [15-21] |
| Ginger Bread, | [6] |
| House-Cleaning Hints, | [9] |
| House-Plant Suggestions, | [11] |
| How to Use the Cheaper Cuts of Meat, | [12-14] |
| Illustration showing Standard Cuts of Beef, | [14] |
| Laundry Helps, | [10] |
| Lemon Pie, | [4] |
| Little Beef Cakes, | [26] |
| Loaf Fig Cake, | [3] |
| Oatmeal Crackers, | [5] |
| Oleomargarine, Swift's Premium, | Foot Notes |
| Oleomargarine, The Truth About, | [2] |
| Penoche, | [5] |
| Renovating Suggestions, | [8] |
| Recipes, | [3-6], [22-29] |
| Smothered Beef with Corn Pudding, | [27] |
| Spanish Minced Beef, | [23] |
| Steak en Casserole, | [25] |
| Sugar Cookies, | [4] |
| Timetables (Baking, Boiling, Frying), | [30] |
| Tomato Sauce, | [23] |
| Truth about Oleomargarine, | [2] |
THE SHIRLEY PRESS
CHICAGO