| Bacon | 4 to 8 minutes. |
| Lamb, or mutton chops | 8 to 10 minutes. |
| Liver | 4 to 8 minutes. |
| Quail | 10 to 15 minutes. |
| Quail in paper cases | 10 to 12 minutes. |
| Steak, 1 inch thick | 8 to 12 minutes. |
| Steak, 1-1/2 inch thick | 9 to 15 minutes. |
| Shad, bluefish, etc. | 15 to 30 minutes. |
| Slices of fish | 12 to 15 minutes. |
| Small fish, trout, etc. | 8 to 12 minutes. |
| Spring chicken | 20 minutes. |
| Squabs | 10 to 15 minutes. |
Frying
| Bacon fried in its own fat | 2 to 3 minutes. |
| Chops, breaded | 8 to 10 minutes. |
| Doughnuts and fritters | 3 to 5 minutes. |
| Fillets of fish | 4 to 6 minutes. |
| Potatoes | 2 to 5 minutes. |
Boiling vegetables
| Asparagus | 20 to 25 minutes. |
| Beans, string | 1 to 2 hours. |
| Beans, Lima | 30 to 40 minutes. |
| Beets, new | 45 minutes to one hour. |
| Beets, old | 4 to 6 hours. |
| Brussels sprouts | 15 to 25 minutes. |
| Cabbage | 30 to 80 minutes. |
| Carrots (old) | 1 hour or more. |
| Cauliflower | 20 to 30 minutes. |
| Celery | 20 to 30 minutes. |
| Corn | 10 to 20 minutes. |
| Macaroni | 20 to 50 minutes. |
| Onions | 45 minutes to 2 hours. |
| Oyster-plant | 45 to 60 minutes. |
| Parsnips | 30 to 45 minutes. |
| Peas | 20 to 50 minutes. |
| Potatoes, white | 20 to 30 minutes. |
| Potatoes, sweet | 15 to 25 minutes. |
| Rice | 20 to 30 minutes. |
| Squash | 20 to 30 minutes. |
| Spinach | 20 to 30 minutes. |
| Tomatoes, stewed | 15 to 20 minutes. |
| Turnips | 30 to 45 minutes. |
Steaming
| Brown bread | 3 hours. |
| Puddings, one quart or more | 2 to 3 hours. |
| Rice | 45 to 60 minutes. |
Baking of bread, cakes, custards and pudding
| Fruit cake | 2 to 3 hours. |
| Layer cake | 15 to 20 minutes. |
| Loaf bread | 40 to 60 minutes. |
| Muffins, baking-powder | 20 to 25 minutes. |
| Muffins, yeast | about 30 minutes. |
| Pie crust | 30 to 45 minutes. |
| Plain loaf cake | 30 to 90 minutes. |
| Potatoes | 30 to 45 minutes. |
| Rolls, biscuit | 10 to 30 minutes. |
| Scalloped and au gratin dishes | 10 to 20 minutes, |
| according to size. |
| Sponge cake, loaf | 45 to 60 minutes, |
| according to size. |
| Timbales | about 20 minutes. |
The instructions given above must be modified by circumstances: the age and quality of meat, vegetables and fish, the size of loaves and so forth. It is not possible to make out a table which shall be absolutely accurate. Experience is the one trustworthy teacher.