Time Tables for Cooking
Baking Bread, Cakes and Puddings
| Loaf bread | 40 | to | 60 m. |
| Rolls, Biscuit | 10 | to | 20 m. |
| Graham gems | 30 m. | ||
| Gingerbread | 20 | to | 30 m. |
| Sponge-cake | 45 | to | 60 m. |
| Plain cake | 30 | to | 40 m. |
| Fruit cake | 2 | to | 3 hrs. |
| Cookies | 10 | to | 15 m. |
| Bread pudding | 1 hr. | ||
| Rice and Tapioca | 1 hr. | ||
| Indian pudding | 2 | to | 3 hrs. |
| Plum pudding | 2 | to | 3 hrs. |
| Custards | 15 | to | 20 m. |
| Steamed brown-bread | 3 hrs. | ||
| Steamed puddings | 1 | to | 3 hrs. |
| Pie-crust | about 30 m. | ||
| Potatoes | 30 | to | 45 m. |
| Baked beans | 6 | to | 8 hrs. |
| Braised meat | 3 | to | 4 hrs. |
| Scalloped dishes | 15 | to | 20 m. |
| 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 fillet | 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. wt. | 3 hrs. | ||
| Chickens, 3 to 4 lbs. wt. | 1 | to | 1½ hrs. |
| Goose, 8 lbs. | 2 hrs. | ||
| Tame duck | 40 | to | 60 m. |
| Game duck | 30 | to | 40 m. |
| Grouse, Pigeons | 30 m. | ||
| Small birds | 15 | to | 20 m. |
| Venison, per lb. | 15 m. | ||
| 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 m. | ||
| Cornmeal | 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 m. |
| Wheat Granules | 20 | to | 30 m. |
| Eggs, soft boiled | 3 | to | 6 m. |
| Eggs, hard boiled | 15 | to | 20 m. |
| Fish, long, whole, per lb. | 6 | to | 10 m. |
| Fish, cubical, per lb. | 15 m. | ||
| Clams, Oysters | 3 | to | 5 m. |
| Beef, corned and à la mode | 3 | to | 5 hrs. |
| Soup stock | 3 | to | 6 hrs. |
| Veal, Mutton | 2 | to | 3 hrs. |
| Tongue | 3 | to | 4 hrs. |
| Potted pigeons | 2 hrs. | ||
| Ham | 5 hrs. | ||
| Sweetbreads | 20 | to | 30 m. |
| Sweet corn | 5 | to | 8 m. |
| Asparagus, Tomatoes, Peas | 15 | to | 20 m. |
| Macaroni, Potatoes, Spinach, Squash, Celery, Cauliflower, Greens | 20 | to | 30 m. |
| Cabbage, Beets, young | 30 | to | 45 m. |
| Parsnips, Turnips | 30 | to | 45 m. |
| Carrots, Onions, Salsify | 30 | to | 60 m. |
| Beans, String and Shelled | 1 | to | 2 hrs. |
| Puddings, 1 quart, steamed | 3 hrs. | ||
| Puddings, small | 1 hr. | ||
| Frying | |||
| Croquettes, Fish Balls | 1 m. | ||
| Doughnuts, Fritters | 3 | to | 5 m. |
| Bacon, Small Fish, Potatoes | 2 | to | 5 m. |
| Breaded Chops and Fish | 5 | to | 8 m. |
| Broiling | |||
| Steak, one inch thick | 4 m. | ||
| Steak, one and a half inch thick | 6 m. | ||
| Small, thin fish | 5 | to | 8 m. |
| Thick fish | 12 | to | 15 m. |
| Chops broiled in paper | 8 | to | 10 m. |
| Chickens | 20 m. | ||
| Liver, Tripe, Bacon | 3 | to | 8 m. |
HELPFUL CULINARY HINTS
On Methods of Cooking
Water boiling slowly has the same temperature as when boiling rapidly, and will do just the same amount of work; there is, therefore, no object in wasting fuel to keep water boiling violently.