37. So that the beginner in cookery may form a definite idea of the length of time required to cook certain foods, there is presented here what is commonly known as a cookery time table. It should be remembered that the time required to cook food is influenced by many factors. For instance, the age of vegetables and fruits very largely determines how long they should be cooked; tough meats and fowl require longer cooking than tender ones; and the heat of the oven has much to do with the length of time required for cooking, especially the process of baking or roasting Therefore, while this time table will prove of great help to beginners, it can serve only as a guide. To determine whether or not foods have been cooked long enough, it is advisable to apply the proper tests, which are given later in discussing the various foods rather than to depend solely on the time table. In this table, the length of time for cooking is given in minutes (abbreviated min.) and hours (abbreviated hr.)
COOKERY TIME TABLE
| Bacon | 3 to 5 min. |
| Chicken | 20 to 25 min. |
| Fish | 15 to 20 min. |
| Fish, slices | 10 to 15 min. |
| Fish, very small | 5 to 10 min. |
| Lamb chops | 6 to 8 min. |
| Quail or squabs | 8 to 10 min. |
| Steak, thick | 10 to 15 min. |
| Steak, thin | 5 to 7 min. |
| Veal chops | 6 to 10 min. |
Boiled
| Beef, corned | 3 to 4 hr. |
| Chicken, 3 lb | 1 to 1-1/4 hr. |
| Fish, bluefish, cod, or bass, 4 to 5 lb | 20 to 30 min. |
| Fish, slices, 2 to 3 lb | 20 to 25 min. |
| Fish, small | 10 to 15 min. |
| Fowl, 4 to 5 lb | 2 to 3 hr. |
| Ham, 12 to 14 lb | 4 to 5 hr. |
| Mutton, leg of | 2 to 3 hr. |
| Tongue | 3 to 4 hr. |
Roasted
| Beef, rib or loin, 5 lb., rare | 1 hr. 5 min. |
| Beef, rib or loin, 5 lb., well done | 1 hr. 20 min. |
| Beef, rib or loin, 10 lb., rare | 1 hr. 30 min. |
| Beef, rib or loin, 10 lb., well done | 2 hr. |
| Beef, rump, 10 lb., rare | 1 hr. 30 min. |
| Beef, rump, 10 lb., well done | 2 hr. |
| Chicken, 4 or 5 lb | 1-1/2 to 2 hr. |
| Duck, 5 to 6 lb | 1-1/4 to 1-1/2 hr. |
| Fish, 3 to 5 lb | 45 to 60 min. |
| Fish, small | 20 to 30 min. |
| Goose, 10 lb | 2 to 2-1/2 hr. |
| Lamb, leg of | 1-1/4 to 1-3/4 hr. |
| Mutton, saddle | 1-1/4 to 1-1/2 hr. |
| Pork, rib, 5 lb | 2 to 2-1/2 hr. |
| Turkey, 10 lb | 2-1/2 to 3 hr. |
VEGETABLES
Boiled
| Asparagus | 20 to 30 min. |
| Beans, lima or shell | 40 to 60 min. |
| Beans, string | 30 to 45 min. |
| Beets, old | 4 to 6 hr. |
| Beets, young | 45 to 60 min. |
| Brussels sprouts | 15 to 25 min. |
| Cabbage | 35 to 60 min. |
| Carrots | 3/4 to 2 hr. |
| Cauliflower | 20 to 30 min. |
| Green corn | 8 to 12 min. |
| Macaroni | 30 to 40 min. |
| Onions | 45 to 60 min. |
| Peas | 25 to 60 min. |
| Potatoes | 30 to 45 min. |
| Rice | 20 to 30 min. |
| Spinach | 20 to 30 min. |
| Turnips | 1/2 to 1-1/2 hr. |
| Vegetable oysters | 3/4 to 1-1/2 hr. |