A TABLE FOR USE OF THE ECONOMICAL HOUSEWIFE
Converting Dry Measure into Lbs. and Oz.
| | ¼ pk. | | 1 qt. | | 1 pk. | | 1 bu. |
| Apples | 3 lbs. | | 1 lb. 8 oz. | | 11¼ lbs. | | 45 lbs. |
| Beans, Lima | 3 lbs. 8 oz. | | 1 lb. 12 oz. | | 14 lbs. | | 56 lbs. |
| Beans, String | 1 lb. 8 oz. | | 12 oz. | | 6 lbs. | | 24 lbs. |
| Beans, Wax | 1 lb. 8 oz. | | 12 oz. | | 6 lbs. | | 24 lbs. |
| Carrots | 3 lbs. 2 oz. | | 1 lb. 9 oz. | | 12½ lbs. | | 50 lbs. |
| Cranberries | 2 lbs. | | 1 lb. 1 oz. | | 10 lbs. | | 40 lbs. |
| Kale | 12 oz. | | 6 oz. | | 3 lbs. | | 12 lbs. |
| Onions | 3 lbs. 9 oz. | | 1 lb. 12 oz. | | 12½ lbs. | | 50 lbs. |
| Parsnips | 3 lbs. 2 oz. | | 1 lb. 9 oz. | | 12½ lbs. | | 50 lbs. |
| Peas, dried | 3 lbs. 12 oz. | | 1 lb. 14 oz. | | 11¼ lbs. | | 45 lbs. |
| Peas, green, unshelled | 3 lbs. 8 oz. | | 1 lb. 12 oz. | | 14 lbs. | | 56 lbs. |
| Potatoes, Irish | 3 lbs. 12 oz. | | 1 lb. 14 oz. | | 15 lbs. | | 60 lbs. |
| Potatoes, Sweet | 3 lbs. 4 oz. | | 1 lb. 10 oz. | | 13½ lbs. | | 54 lbs. |
| Tomatoes | 3 lbs. 12 oz. | | 1 lb. 14 oz. | | 15 lbs. | | 60 lbs. |
| Turnips | 3 lbs. 12 oz. | | 1 lb. 14 oz. | | 15 lbs. | | 60 lbs. |
| Cherries | 3 lbs. 8 oz. | | 1 lb. 12 oz. | | 14 lbs. | | 56 lbs. |
| Peanuts | 1 lb. 6 oz. | | 10 oz. | | 5½ lbs. | | 22 lbs. |
The law provides that apples, cucumbers, cabbage, pears, peaches may be sold by numerical count.
BOILING
| MEATS | | VEGETABLES |
|---|
| | Time | | Time |
| Mutton | per | pound, | 20 | minutes. | | Potatoes | 20 | to 30 min. |
| Corned Beef | " | " | 30 | " | | Asparagus | 20 | to 25 " |
| Ham | " | " | 20 | " | | Peas | 15 | to 20 " |
| Turkey | " | " | 25 | " | | String Beans | 20 | to 30 " |
| Chicken | " | " | 20 | " | | Lima Beans | 30 | to 40 " |
| Fowl | " | " | 20 | " | | Spinach | 15 | to 20 " |
| Tripe | " | " | 40 | " | | Turnips | 30 | minutes. |
| | Beets | 1 | hour. |
| FISH | | Cabbage | 20 | minutes. |
|---|
| | Time | | Cauliflower | 20 | " |
| Codfish | " | " | 15 | to 18 min. | | Brussels Sprouts | 25 | " |
| Halibut | " | " | 15 | to 18 min. | | Onions | 30 | " |
| Bluefish | " | " | 15 | to 18 min. | | Green Corn | 20 | " |
| Lobster | " | " | 30 | to 40 min. | | Rice | 20 | " |
BAKING
| MEATS |
|---|
| Time |
| Beef, ribs, rare | per | pound, | 15 | minutes. |
| Beef, ribs, well done | " | " | 20 | " |
| Round of Beef | " | " | 20 | " |
| Mutton, leg, rare | " | " | 18 | " |
| Mutton, leg, well done | " | " | 20 | " |
| Mutton, loin, rare | " | " | 15 | " |
| Lamb, well done | " | " | 20 | " |
| Veal, well done | " | " | 25 | " |
| Pork, well done | " | " | 25 | " |
| Chicken | " | " | 20 | " |
| Goose | " | " | 25 | " |
| Fillet, hot oven | 45 | minutes. |
| Braised Meats | 1½ | hours. |
| Turkey, 8 pounds | 2 | hours. |
| Birds, small, hot oven | 15 | to 20 min. |
| Ducks, tame | 1 | hour. |
| Ducks, wild, very hot oven | 25 | minutes. |
| FISH |
|---|
| Large Fish | 1 | hour, about |
| Small Fish | 20 | to 30 mins. |