The lengths of time given apply to the usual marine
stove with a good fire. The times vary in cooking
with the size of the pieces ; in the case of vegetables
with the state of ripeness (as a general rule boil
vegetables until soft). If a fireless cooker is used,
follow the temperature tables for heating the stones
and the time tables for leaving the food in the cooker,
which are always furnished by the manufacturer of
every fireless cooker. Food is prepared in the same
manner.
- BOILING
f - Time
■\
Article
Hours
Minutes
Coffee .
1
Eggs, soft .
3 to 5
Eggs, hard - - ...
20
Mutton leg .
. 2 to 3
Ham, io- to 12-lb. . .
. 4 to 5
Fowl, 4- to 5-lb . .
. 2 to 3
Chicken . .
- i to
Lobster . .
25 to 35
Fish (except varieties below).
3-lb . .
25 to 30
Bluefish, 4- to 5-lb. . .
40 to 45
Bass, 4- to 5-lb .
40 to 45
Salmon, 2- to 3-lb. . . .
30 to 35
Potatoes, white (depending on
size) . . .
24
20 tO 30
RECIPES
25
f X 1UIC - ^
Article Hours Minutes
Potatoes, sweet (depending on
size) . 15 to 25
Asparagus . 20 to 30
Peas (till soft) . 20 to 60
Lima beans . . . . . 1 to 134
Beets, new . . 45
Beets, old . 3 to 4
Cabbage . 35 to 60
Turnips . . 30 to 45
Onions . 45 to 60
Spinach . 25 to 30
Corn (cob) . . . 12 to 20
Cauliflower . 20 to 25
Brussels sprouts . . 15 to 20
Tomatoes . 15 to 20
Rice . . . 20 to 25
Macaroni . 20 to 30
Spaghetti . 20 to 30
BROILING
As few marine stoves on small boats are equipped
for broiling, this method of cooking fish and meat
is omitted.
BAKING AND ROASTING
f - Time - N
Article Hours Minutes
Baking powder biscuits. . . 12 to 15
Brown bread (steamed) .... 3 and 30
Blueberry muffins . : 20 to 25
Corn bread . . . 20 to 30
2 6
THE GALLEY GUIDE
Time
Article
Hours
Minutes
Cookies . . .
12
Cake (layer) . . .
20 to 30
Gingerbread .
20 to 30
Muffins .
20 to 25
Bread pudding .
1
Rice pudding .
1
Indian pudding .
3
Scalloped dishes (ingredients
cooked) .
12 to 15
Baked beans . .
6
to 8
Roast beef, 5 lb., rare . .
1
Roast beef, 5 lb., well done.
1
and 20
Roast beef, 10 lb., rare ....
1
and 30
Roast beef, 10 lb., well done.
1
and 50
Mutton saddle .
1
and 30
Roast lamb, leg .
1 34 to 1
Roast lamb, forequarter ....
1
to 1)4
Veal, leg roast .
3l/2 to 4
Veal, loin roast . . .
2
to 3
Roast pork .
3
to 3^2
Chicken roast . .
1
to 1V2
Turkey roast . 1.
2)4 tO 3
Duck (domestic) .
I
to 1)4
Duck (wild) .
20 to 30
Goose (domestic) . .
2
Goose (wild) . . . .
I
Fish, 3 to 4 lb . .
45 to 60
Fish, small .
20 to 30
Bacon . . .
5
FRYING
No time table is necessary for frying because the
results are constantly visible. The pan should be
very hot before meat, fish or potatoes are placed in
RECIPES
27
it. Particularly in the case of steaks and chops the
hot pan serves to sear the outside of the meat so
that the juices are retained. Meat started in a cool
pan will always be dry when served. A small piece
of pork or two slices of bacon will furnish enough
grease in the pan for most frying. Too much grease
prevents food from browning in the pan. No men¬
tion is made of frying in deep fat, because this is
impracticable on small boats.
RECIPES
(Plenty for 4 men, enough for 6) ✪ Baking Powder Biscuits
The galley guide
1923Page 6 · 1 recipe record on this page
Presented as published in 1923. 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
A modernized reading is not available for this page yet. You are seeing the original text.
The lengths of time given apply to the usual marine
stove with a good fire. The times vary in cooking
with the size of the pieces ; in the case of vegetables
with the state of ripeness (as a general rule boil
vegetables until soft). If a fireless cooker is used,
follow the temperature tables for heating the stones
and the time tables for leaving the food in the cooker,
which are always furnished by the manufacturer of
every fireless cooker. Food is prepared in the same
manner.
- BOILING
f - Time
■\
Article
Hours
Minutes
Coffee .
1
Eggs, soft .
3 to 5
Eggs, hard - - ...
20
Mutton leg .
. 2 to 3
Ham, io- to 12-lb. . .
. 4 to 5
Fowl, 4- to 5-lb . .
. 2 to 3
Chicken . .
- i to
Lobster . .
25 to 35
Fish (except varieties below).
3-lb . .
25 to 30
Bluefish, 4- to 5-lb. . .
40 to 45
Bass, 4- to 5-lb .
40 to 45
Salmon, 2- to 3-lb. . . .
30 to 35
Potatoes, white (depending on
size) . . .
24
20 tO 30
RECIPES
25
f X 1UIC - ^
Article Hours Minutes
Potatoes, sweet (depending on
size) . 15 to 25
Asparagus . 20 to 30
Peas (till soft) . 20 to 60
Lima beans . . . . . 1 to 134
Beets, new . . 45
Beets, old . 3 to 4
Cabbage . 35 to 60
Turnips . . 30 to 45
Onions . 45 to 60
Spinach . 25 to 30
Corn (cob) . . . 12 to 20
Cauliflower . 20 to 25
Brussels sprouts . . 15 to 20
Tomatoes . 15 to 20
Rice . . . 20 to 25
Macaroni . 20 to 30
Spaghetti . 20 to 30
BROILING
As few marine stoves on small boats are equipped
for broiling, this method of cooking fish and meat
is omitted.
BAKING AND ROASTING
f - Time - N
Article Hours Minutes
Baking powder biscuits. . . 12 to 15
Brown bread (steamed) .... 3 and 30
Blueberry muffins . : 20 to 25
Corn bread . . . 20 to 30
2 6
THE GALLEY GUIDE
Time
Article
Hours
Minutes
Cookies . . .
12
Cake (layer) . . .
20 to 30
Gingerbread .
20 to 30
Muffins .
20 to 25
Bread pudding .
1
Rice pudding .
1
Indian pudding .
3
Scalloped dishes (ingredients
cooked) .
12 to 15
Baked beans . .
6
to 8
Roast beef, 5 lb., rare . .
1
Roast beef, 5 lb., well done.
1
and 20
Roast beef, 10 lb., rare ....
1
and 30
Roast beef, 10 lb., well done.
1
and 50
Mutton saddle .
1
and 30
Roast lamb, leg .
1 34 to 1
Roast lamb, forequarter ....
1
to 1)4
Veal, leg roast .
3l/2 to 4
Veal, loin roast . . .
2
to 3
Roast pork .
3
to 3^2
Chicken roast . .
1
to 1V2
Turkey roast . 1.
2)4 tO 3
Duck (domestic) .
I
to 1)4
Duck (wild) .
20 to 30
Goose (domestic) . .
2
Goose (wild) . . . .
I
Fish, 3 to 4 lb . .
45 to 60
Fish, small .
20 to 30
Bacon . . .
5
FRYING
No time table is necessary for frying because the
results are constantly visible. The pan should be
very hot before meat, fish or potatoes are placed in
RECIPES
27
it. Particularly in the case of steaks and chops the
hot pan serves to sear the outside of the meat so
that the juices are retained. Meat started in a cool
pan will always be dry when served. A small piece
of pork or two slices of bacon will furnish enough
grease in the pan for most frying. Too much grease
prevents food from browning in the pan. No men¬
tion is made of frying in deep fat, because this is
impracticable on small boats.
RECIPES
(Plenty for 4 men, enough for 6)