BROILING
| Time |
| Steak, 1 inch thick | 8 | to 10 min. |
| Steak, 1½ inch thick | 10 | to 15 " |
| Mutton Chops, French | 8 | minutes. |
| Mutton Chops, English | 10 | " |
| Spring Chicken | 20 | " |
| Quail | 8 | to 10 min. |
| Grouse | 15 | minutes. |
| Squabs | 10 | to 15 min. |
| Shad, Bluefish, Trout | 15 | to 25 " |
| Small Fish | 5 | to l0 " |
WEIGHTS AND MEASURES
| 4 | gills | = | 1 pint. |
| 2 | pints | = | 1 quart. |
| 4 | quarts | = | 1 gallon. |
| 16 | ounces | = | 1 pound. |
| ½ | kitchen cupful | = | 1 | gill. |
| 1 | kitchen cupful | = | ½ | pint or 2 gills. |
| 4 | kitchen cupfuls | = | 1 | quart. |
| 2 | cupfuls of granulated sugar | } | = 1 pound. |
| 2½ | cupfuls of powdered sugar |
| 1 | tablespoonful of sugar = ½ oz. |
| 1 | tablespoonful of butter = |
| Butter size of an egg = | 2 oz. |
| 1 | cupful of butter = | ½ pound. |
| 4 | cupfuls of flour | } | = pound. |
| 1 | quart |
| 16 | tablespoonfuls of dry material | = | 1 cupful. |
| 16 | tablespoonfuls of liquid | = | 1 cupful. |
PROPORTIONS
5 to 8 eggs to 1 quart of milk for custards.
3 to 4 eggs to 1 pint of milk for custards.