11. By Oil. Examples: sardines, anchovies, etc.
12. By Antiseptics. The least wholesome way is by the use of antiseptics. Borax and salicylic acid, when employed, should be used sparingly.
TABLE OF MEASURES AND WEIGHTS
| 2 | cups butter (packed solidly) | = 1 pound |
| 4 | cups flour (pastry) | = 1 pound |
| 2 | cups granulated sugar | = 1 pound |
| 2⅔ | cups powdered cups | = 1 pound |
| 3½ | cups confectioners’ sugar | = 1 pound |
| 2⅔ | cups brown sugar | = 1 pound |
| 2⅔ | cups oatmeal | = 1 pound |
| 4¾ | cups rolled oats | = 1 pound |
| 2⅔ | cups granulated corn meal | = 1 pound |
| 4⅓ | cups rye meal | = 1 pound |
| 1⅞ | cups rice | = 1 pound |
| 4½ | cups Graham flour | = 1 pound |
| 3⅞ | cups entire wheat flour | = 1 pound |
| 4⅓ | cups coffee | = 1 pound |
| 2 | cups finely chopped meat | = 1 pound |
| 9 | large eggs | = 1 pound |
| 1 | square Baker’s chocolate | = 1 ounce |
| ⅓ | cup almonds blanched and chopped | = 1 ounce |
| A few grains is less than one-eighth teaspoon. | ||
| 3 | teaspoons | = 1 tablespoon |
| 16 | tablespoons | = 1 cup |
| 2 | tablespoons butter | = 1 ounce |
| 4 | tablespoons flour | = 1 ounce |
TIME TABLES FOR COOKING
| Boiling | ||
|---|---|---|
| Articles | Time | |
| Hours | Minutes | |
| Coffee | 1 to 3 | |
| Eggs, soft cooked | 6 to 8 | |
| Eggs, hard cooked | 35 to 45 | |
| Mutton, leg | 2 to 3 | |
| Ham, weight 12 to 14 lbs. | 4 to 5 | |
| Corned Beef or Tongue | 3 to 4 | |
| Turkey, weight 9 lbs. | 2 to 3 | |
| Fowl, weight 4 to 5 lbs. | 2 to 3 | |
| Chicken, weight 3 lbs. | 1 to 1¼ | |
| Lobster | 25 to 30 | |
| Cod and Haddock, weight 3 to 5 lbs. | 20 to 30 | |
| Halibut, thick piece, weight 2 to 3 lbs. | 30 | |
| Bluefish and Bass, weight 4 to 5 lbs. | 40 to 45 | |
| Salmon, weight 2 to 3 lbs. | 30 to 35 | |
| Small Fish | 6 to 10 | |
| Potatoes, white | 20 to 30 | |
| Potatoes, sweet | 15 to 25 | |
| Asparagus | 20 to 30 | |
| Peas | 20 to 60 | |
| String Beans | 1 to 2½ | |
| Lima and other Shell Beans | 1 to 1¼ | |
| Beets, young | 45 | |
| Beets, old | 3 to 4 | |
| Cabbage | 35 to 60 | |
| Oyster Plant | 45 to 60 | |
| Turnips | 30 to 45 | |
| Onions | 45 to 60 | |
| Parsnips | 30 to 45 | |
| Spinach | 25 to 30 | |
| Green Corn | 12 to 20 | |
| Cauliflower | 20 to 25 | |
| Brussels Sprouts | 15 to 20 | |
| Tomatoes, stewed | 15 to 20 | |
| Rice | 20 to 25 | |
| Macaroni | 20 to 30 | |
| Broiling | ||
| Steak, one inch thick | 4 to 6 | |
| Steak, one and one-half inches thick | 8 to 10 | |
| Lamb or Mutton Chops | 6 to 8 | |
| Lamb or Mutton Chops in paper cases | 10 | |
| Quails or Squabs | 8 | |
| Quails or Squabs in paper cases | 10 to 12 | |
| Chickens | 20 | |
| Shad, Bluefish, and Whitefish | 15 to 20 | |
| Slices of Fish, Halibut, Salmon, and Swordfish | 12 to 15 | |
| Small, thin Fish | 5 to 8 | |
| Liver and Tripe | 4 to 5 | |
| Baking | ||
| Bread (white loaf) | 45 to 60 | |
| Bread (Graham loaf) | 35 to 45 | |
| Bread (sticks) | 10 to 15 | |
| Biscuits or Rolls (raised) | 12 to 20 | |
| Biscuits (baking-powder) | 12 to 15 | |
| Gems | 25 to 30 | |
| Muffins (raised) | 30 | |
| Muffins (baking-powder) | 20 to 25 | |
| Corn Cake (thin) | 15 to 20 | |
| Corn Cake (thick) | 30 to 35 | |
| Gingerbread | 20 to 30 | |
| Cookies | 6 to 10 | |
| Sponge Cake | 45 to 60 | |
| Cake (layer) | 20 to 30 | |
| Cake (loaf) | 40 to 60 | |
| Cake (pound) | 1¼ to 1½ | |
| Cake (fruit) | 1¼ to 2 | |
| Cake (wedding) | 3 | |
| or steam 2 hours and bake 1½ | ||
| Baked batter puddings | 35 to 45 | |
| Bread puddings | 1 | |
| Tapioca or Rice Pudding | 1 | |
| Rice Pudding (poor man’s) | 2 to 3 | |
| Indian Pudding | 2 to 3 | |
| Plum Pudding | 2 to 3 | |
| Custard Pudding | 30 to 45 | |
| Custard (baked in cups) | 20 to 25 | |
| Pies | 30 to 50 | |
| Tarts | 15 to 20 | |
| Patties | 20 to 25 | |
| Vol-au-vent | 50 to 60 | |
| Cheese Straws | 8 to 10 | |
| Scalloped Oysters | 25 to 30 | |
| Scalloped dishes of cooked mixtures | 12 to 15 | |
| Baked Beans | 6 to 8 | |
| Braised Beef | 3½ to 4½ | |
| Beef, sirloin or rib, rare, weight 5 lbs. | 1 | 5 |
| Beef, sirloin or rib, rare, weight 10 lbs. | 1 | 30 |
| Beef, sirloin or rib, well done, weight 5 lbs. | 1 | 20 |
| Beef, sirloin or rib, well done, weight 10 lbs. | 1 | 50 |
| Beef, rump, rare, weight 10 lbs. | 1 | 35 |
| Beef, rump, well done, weight 10 lbs. | 1 | 55 |
| Beef, (fillet) | 20 to 30 | |
| Mutton (saddle) | 1¼ to 1½ | |
| Lamb (leg) | 1¼ to 1¾ | |
| Lamb (fore-quarter) | 1 to 1¼ | |
| Lamb (chops) in paper cases | 15 to 20 | |
| Veal (leg) | 3½ to 4 | |
| Veal (loin) | 2 to 3 | |
| Pork (chine or sparerib) | 3 to 3½ | |
| Chicken, weight 3 to 4 lbs. | 1 to 1½ | |
| Turkey, weight 9 lbs. | 2½ to 3 | |
| Goose, weight 9 lbs. | 2 | |
| Duck (domestic) | 1 to 1¼ | |
| Duck (wild) | 20 to 30 | |
| Grouse | 25 to 30 | |
| Partridge | 45 to 50 | |
| Pigeons (potted) | 2 | |
| Fish (thick), weight 3 to 4 lbs. | 45 to 60 | |
| Fish (small) | 20 to 30 | |
| Frying | ||
| Muffins, Fritters, and Doughnuts | 3 to 5 | |
| Croquettes and Fishballs | 1 | |
| Potatoes, raw | 4 to 8 | |
| Breaded Chops | 5 to 8 | |
| Fillets of Fish | 4 to 6 | |
| Smelts, Trout, and other small Fish | 3 to 5 | |
Note.—Length of time for cooking fish and meat does not depend so much on the number of pounds to be cooked as the extent of surface exposed to the heat.
CHAPTER III
BEVERAGES
A beverage is any drink. Water is the beverage provided for man by Nature. Water is an essential to life. All beverages contain a large percentage of water, therefore their uses should be considered:—
I. To quench thirst. II. To introduce water into the circulatory system. III. To regulate body temperature. IV. To assist in carrying off waste. V. To nourish. VI. To stimulate the nervous system and various organs. VII. For medicinal purposes.