Grouse, Pigeons 30 m.
Small birds 15 to 20 m.
Venison, per lb 15 m.
Fish, 6 to 8 lbs. ; long, thin fish 1 hr.
Fish, 4 to 6 lbs. ; thick Halibut 1 hr
Fish, small 20 to 30 m.
Freezing
Ice Cream 30 m.
Boiling
Coffee 3 to 5 m.
Tea, steep without boiling ... 5 m.
Commeal 3 hrs.
Hominy, fine 1 hr.
Oatmeal, rolled 30 m.
Oatmeal coarse, steamed .... 3 hrs.
Rice, steamed 45 to 60 m.
Rice, boiled 15 to 20 m.
Wheat Granules 20 to 30 m.
Eggs, soft boiled 3 to 6 m.
Eggs, hard boiled 15 to 20 m.
Fish, long, whole, per lb 6 to 10 m.
Fish, cubical, per lb 15 m.
Clams, Oysters 3 to 5 m.
Beef, corned and a la mode. . 3 to 5 hrs.
Soup stock 3 to 6 hrs.
Veal, Mutton 2 to 3 hrs.
Tongue 3 to 4 hrs.
Potted pigeons 2 hrs.
Ham 5 hrs.
Sweetbreads 20 to 30 m.
Sweet corn 5 to 8 m.
Asparagus, Tomatoes, Peas . . 15 to 20 m.
Macaroni, Potatoes, Spinach,
Squash, Celery, Cauliflower,
Greens 20 to 30 m.
Cabbage, Beets, young 30 to 45 m.
Parsnips, Turnips 30 to 45 m.
Carrots, Onions, Salsify 30 to 60 m.
Beans, String and Shelled.. . . 1 to 2 hrs.
Puddings, 1 quart, steamed . . 3 hrs.
Puddings, small 1 hr.
Frying
Croquettes, Fish Balls 1 m.
Doughnuts, Fritters 3 to 5 m.
Bacon, Small Fish, Potatoes. 2 to 5 m.
Breaded Chops and Fish .... 5 to 8 m.
Broiling
Steak, one inch thick 4 m.
Steak, one and a half inch thick 6 m.
Small, thin fish 5 to 8 m.
Thick fish 12 to 15 m'.
Chops broiled in paper 8 to 10 m.
Chickens 20 m.
Liver, Tripe, Bacon 3 to 8 m
12 5 2 Sunday Dinners
HELPFUL CULINARY HINTS
On Methods of Cooking
Water boiling slowly has the same temperature as when boiling rapidly, and will do
just the same amount of work; there is, therefore, no object in wasting fuel to keep
water boiling violently.
Stewing is the most economical method of cooking the cheaper and tougher cuts of
meats, fowl, etc. This method consists in cooking the food a long time in sufficient
water to cover it — at a temperature slightly below the boiling point.
Braising. In this method of cooking, drippings or fat salt pork are melted or tried
out in the kettle and a bed of mixed vegetables, fine herbs and seasoning placed therein.
The article being cooked is placed on this bed of vegetables, moisture is added and the
meat cooked until tender at a low temperature. The last half hour of cooking the
cover is removed, so that the meat may brown richly.
In broiling and grilling, the object is first to sear the surface over as quickly as
possible, to retain the rich juices, then turn constantly until the food is richly browned.
Pan-broiling is cooking the article in a greased, hissing-hot, cast-iron skillet, tiUToing
often and drawing off the fat as it dries out.
SautSing is practically the same as pan-broiling, except that the fat is allowed to
remain in the skillet. The article is cooked in a small amount of fat, browning the
food on one side and then turning and browning on the other side.
Frying. While this term is sometimes used in the sense of sauteing it usually con-
sists of cooking by means of immersion in deep, hot fat. When frying meats or fish it
is best to keep them in a warm room a short time before cooking, then wipe dry as
possible. As soon as the food has finished frying, it should be carefully removed from
the fat and drained on brown paper.
Egging and Crumbing Food
Page 6
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Grouse, Pigeons 30 m.
Small birds 15 to 20 m.
Venison, per lb 15 m.
Fish, 6 to 8 lbs. ; long, thin fish 1 hr.
Fish, 4 to 6 lbs.; thick Halibut 1 hr.
Fish, small 20 to 30 m.
Freezing
Ice Cream 30 m.
Boiling
Coffee 3 to 5 m.
Tea, steep without boiling ... 5 m.
Commeal 3 hrs.
Hominy, fine 1 hr.
Oatmeal, rolled 30 m.
Oatmeal coarse, steamed .... 3 hrs.
Rice, steamed 45 to 60 m.
Rice, boiled 15 to 20 m.
Wheat Granules 20 to 30 m.
Eggs, soft boiled 3 to 6 m.
Eggs, hard boiled 15 to 20 m.
Fish, long, whole, per lb 6 to 10 m.
Fish, cubical, per lb 15 m.
Clams, Oysters 3 to 5 m.
Beef, corned and a la mode. . 3 to 5 hrs.
Soup stock 3 to 6 hrs.
Veal, Mutton 2 to 3 hrs.
Tongue 3 to 4 hrs.
Potted pigeons 2 hrs.
Ham 5 hrs.
Sweetbreads 20 to 30 m.
Sweet corn 5 to 8 m.
Asparagus, Tomatoes, Peas . . 15 to 20 m. Macaroni, Potatoes, Spinach,
Squash, Celery, Cauliflower,
Greens 20 to 30 m.
Cabbage, Beets, young 30 to 45 m.
Parsnips, Turnips 30 to 45 m.
Carrots, Onions, Salsify 30 to 60 m.
Beans, String and Shelled.. . . 1 to 2 hrs. Puddings, 1 quart, steamed . . 3 hrs.
Puddings, small 1 hr.
Frying
Croquettes, Fish Balls 1 m.
Doughnuts, Fritters 3 to 5 m.
Bacon, Small Fish, Potatoes. 2 to 5 m.
Breaded Chops and Fish .... 5 to 8 m.
Broiling
Steak, one inch thick 4 m.
Steak, one and a half inch thick 6 m.
Small, thin fish 5 to 8 m.
Thick fish 12 to 15 m'.
Chops broiled in paper 8 to 10 m.
Chickens 20 m.
Liver, Tripe, Bacon 3 to 8 m
12 5 2 Sunday Dinners
HELPFUL CULINARY HINTS
On Methods of Cooking
Water boiling slowly has the same temperature as when boiling rapidly, and will do just the same amount of work; there is, therefore, no object in wasting fuel to keep water boiling violently.
Stewing is the most economical method of cooking the cheaper and tougher cuts of meats, fowl, etc. This method consists in cooking the food a long time in sufficient water to cover it — at a temperature slightly below the boiling point.
Braising. In this method of cooking, drippings or fat salt pork are melted or tried out in the kettle and a bed of mixed vegetables, fine herbs and seasoning placed therein. The article being cooked is placed on this bed of vegetables, moisture is added and the meat cooked until tender at a low temperature. The last half hour of cooking the cover is removed, so that the meat may brown richly.
In broiling and grilling, the object is first to sear the surface over as quickly as possible, to retain the rich juices, then turn constantly until the food is richly browned. Pan-broiling is cooking the article in a greased, hissing-hot, cast-iron skillet, tiUToing often and drawing off the fat as it dries out.
SautSing is practically the same as pan-broiling, except that the fat is allowed to remain in the skillet. The article is cooked in a small amount of fat, browning the food on one side and then turning and browning on the other side.
Frying. While this term is sometimes used in the sense of sauteing it usually consists of cooking by means of immersion in deep, hot fat. When frying meats or fish it is best to keep them in a warm room a short time before cooking, then wipe dry as possible. As soon as the food has finished frying, it should be carefully removed from the fat and drained on brown paper.
Egging and Crumbing Food