Query 1624.—"Please publish a Time Table for cooking different vegetables, and for cooking meats, both well and rare done. Under meats, include fowl, game and fish, well done."
Time Table for Cooking Vegetables
| Asparagus | 20 to 25 minutes |
| Beans, String or Shell | 1 to 3 hours |
| Beets, new | 1 to 2 hours |
| Beets, old | 4 to 6 hours |
| Beet Greens | 1 hour or longer |
| Brussels Sprouts | 15 to 20 minutes |
| Cabbage | 30 to 80 minutes |
| Carrots | 1 hour or longer |
| Cauliflower | 20 to 30 minutes |
| Celery | 2 hours or longer |
| Corn | 5 to 15 minutes (actual boiling) |
| Macaroni | 20 to 60 minutes |
| Onions | 45 minutes to 2 hours |
| Oyster Plant | 45 to 60 minutes |
| Parsnips | 30 to 45 minutes |
| Peas | about 20 minutes |
| Potatoes, white | 20 to 30 minutes |
| Potatoes, sweet | 15 to 25 minutes |
| Rice | 20 to 30 minutes |
| Squash | 20 to 30 minutes |
| Spinach | 15 to 20 minutes |
| Tomatoes, stewed | 15 to 20 minutes |
| Turnips | 30 to 45 minutes |
| Coffee | 3 to 5 minutes |
Time Table for Baking Meat and Fish
| Beef, ribs or loin, rare, per pound | 8 to 10 minutes |
| Beef, ribs or loin, well done, per pound | 12 to 16 minutes |
| Beef, ribs, rolled, rare | 12 to 15 minutes |
| Beef, ribs, rolled, well done | 15 to 18 minutes |
| Beef, fillet, rare | 20 to 30 minutes (hot oven) |
| Beef, fillet, well done | 1 hour |
| Mutton, leg, rare, per pound | 10 minutes |
| Mutton, leg, well done, per pound | 14 minutes |
| Mutton, forequarter, stuffed, per pound | 15 to 25 minutes |
| Lamb, well done, per pound | 15 to 20 minutes |
| Veal, well done, per pound | 18 to 22 minutes |
| Pork, well done, per pound | 20 minutes |
| Venison, rare, per pound | 10 minutes |
| Chicken, per pound | 15 to 20 minutes |
| Turkey, 8 to 10 pounds | 3 hours |
| Goose, 8 to 10 pounds | 2 hours or more |
| Duck, domestic | 1 hour or more |
| Duck, wild | 15 to 30 minutes (very hot oven) |
| Grouse | about 30 minutes |
| Small Birds | 15 to 20 minutes |
| Pigeons, potted or en casserole | 3 to 6 hours |
| Ham | 4 to 6 hours |
| Fish, whole | 45 minutes or longer |
| Small Fish and Fillets | about 20 minutes |
| Baked Beans with Pork | 6 to 8 hours |
Time Table for Broiling Meat and Fish
| Steak, 1 inch thick | 4 to 10 minutes |
| Steak, 1½ inches thick | 8 to 15 minutes |
| Lamb or Mutton Chops | 6 to 10 minutes |
| Spring Chicken | 20 to 30 minutes |
| Squabs | 10 to 12 minutes |
| Shad, Bluefish, etc. | 15 to 30 minutes |
| Slices of Fish | 12 to 15 minutes |
| Small Fish | 5 to 12 minutes |
Boiling Meat and Fish
| Fresh Beef | 4 to 6 hours |
| Corned Beef, rib or flank | 4 to 7 hours |
| Corned Beef, fancy brisket | 5 to 8 hours |
| Corned Tongue | 3 to 4 hours |
| Leg or Shoulder of Mutton | 3½ to 5 hours |
| Leg or Shoulder of Lamb | 2 to 3 hours |
| Turkey, per pound | 15 to 18 minutes |
| Fowl, 4 to 5 pounds | 2 to 4 hours |
| Chicken, 3 pounds | 1 to 1½ hours |
| Ham | 4 to 6 hours |
| Lobster | 25 to 30 minutes |
| Codfish and Haddock, per pound | 6 minutes |
| Halibut, whole or thick piece, per pound | 15 minutes |
| Salmon, whole or thick piece | 10 to 15 minutes |
| Clams and Oysters | 3 to 5 minutes |