THE COOK’S TIME-TABLE Roasting MEATS Beef (ribs) per lb., rare, io to 15 min. .. (rolled) per lb., 1 2 to 18 min. Corned Beef Braised meats .... 3 to 4 hours Ham. . . .per lb., 15 to 20 min. Mutton (leg) per lb., 12 to 15 min. .. (shoulder) stuffed .... per lb., 15 min. .. (loin) per lb., 8 to 10 min. Pork. . . .per lb., 20 .. 25 .. Veal per lb., 30 .. POULTRY Chicken per lb.. . 15 min. Goose. ...per lb.. 15 to 20 Duck (tame) . . . .40 .. 50 - (wild).... • 15 •• 20 "A Grouse 25 Partridge .30 .. 40 .. Squabs 15 •• l8 .. Small birds.. . .15 .. 20 .. Turkey 1 Yz .. 3 hours according to size. FISH Bass Blue Cod Halibut Salmon Trout Lobster 40 min. Shad Large fish 45 to 60 min. Small fish 15 .. 25 .. per lb., 10 to 15 mm. Boiling MEATS . .per lb., 30 to 40 min. per lb., about 20 min. per lb., 15 to 20 min. per lb., 20 to 30 min. POULTRY F;' FowiUNIVBRSiWn® ILLINOIS L1HR& TURBANA-CHANtPI BOOKSTACKS . . . per lb., 15 min. FISH Broiling MEATS Steak (according to thickness) 8 to 12 min. Sliced, 5 to 8 min. Chops 8 to 10 min. Chops 15 to 18 min. Cutlets 15 .. POULTRY . . (Small broiler) 18 to 20 min. y::::: lAIGN 15 min. 20 .. .10 to 1 2 .. FISH per lb., 8 to 10 min, 8 to 12 min, 8 .. 10 .. 8 .. 12 .. 5 .. 8 .. 8 .. 12 .. 12 .. 15 .. 12 .. IS .. 30 .. 40 .. 12 .. 15 .. 30 .. 40 .. 15-20 .. 6 .. 10 .. 20 .. 30 .. 12 .. 20 .. BOILING OF VEGETABLES BOILING OF VEGETABLES. — Cont'd. Asparagus min. Potatoes Cabbage 25 Rice Cauliflower 25 Spinach Corn (green) 20 Turnips Beans (string) 25 .. 30 (Lima) Beets 30 - 35 40 BAKING OF BREAD, ETC. Brussels Sprouts .... 12 .. 15 Macaroni 30 - 40 Bread about 1 hour Onions 40 Biscuits Parsnips 35 Cake Pease 20 Custards 50 - 60 .. B& WEIGHTS AND MEASURES Every kitchen should have scales, with weights from a quarter of an ounce to two pounds, and the weights should be kept carefully in order. A set of tin measures with small spouts or lips, with the content distinctly marked upon them, from a half-gallon down to a pint, will also be found very convenient. For smaller measures use a graduated glass, which can be bought in any drug- store. It is likewise well to have a set of wooden measures, from a peck down to a quarter of a peck. 4 gills — . r-. -. . . 2 pints 4 quarts Yz cupful. 4 cupfuls 1 6 table-spoonfuls of liquid 8 heaping table-spoonfuls of dry material I cupful 30 drops of liquid 4 table-spoonfuls • . . . . 4 wineglassfuls 1 ounce of salt or granulated sugar 16 ounces 4 cupfuls of sifted flour I pint of granulated sugar I pint of powdered sugar I large table-spoonful of butter I pint of butter 8 1o 10 eggs = 1 pint = I quart = 1 gallon = I gill — I quart = 1 cupful = I cupful = Yz pint = 1 teaspoonful = 1 wineglassful = 1 cupful = i heaping table-spoonful = 1 pound == 1 pound — I pound = 14 ounces = 2 ounces = 1 pound = 1 pound PROPORTIONS Use 4 level teaspoonfuls of baking-powder; or 2 teaspoonfuls of soda and 4 teaspoonfuls of cream of tartar; or 2 cupfuls of sour milk and I teaspoonful of soda — to 1 quart of flour. One cake of compressed yeast = 1 cupful of liquid yeast. For custards use 2 or 3 eggs ; Yz teaspoonful of salt ; Yz teaspoonful of vanilla — to one pint of milk. Use 2 ounces of gelatine to 3/4 pints of liquid.

AI-modernized reading of the original text

THE COOK’S TIME-TABLE Roasting MEATS Beef (ribs) per lb., rare, io to 15 min. .. (rolled) per lb., 1 2 to 18 min. Corned Beef Braised meats .... 3 to 4 hours Ham. . . .per lb., 15 to 20 min. Mutton (leg) per lb., 12 to 15 min. .. (shoulder) stuffed .... per lb., 15 min. .. (loin) per lb., 8 to 10 min. Pork. . . .per lb., 20 .. 25 .. Veal per lb., 30 .. Chicken per lb.. . 15 min. Goose. ...per lb.. 15 to Duck (tame) . . . .40 .. (wild).... • 15 •• 20 "A Grouse Partridge .30 .. 40 .. Squabs 15 •• l8 .. Small birds.. . .15 .. 20 .. Turkey 1 Yz .. 3 hours according to size. Bass Blue Cod Halibut Salmon Trout Lobster 40 min. Shad Large fish 45 to 60 min. Small fish 15 .. 25 .. per lb., 10 to 15 mm. Boiling MEATS . .per lb., 30 to 40 min. per lb., about 20 min. per lb., 15 to 20 min. per lb., 20 to 30 min. . . . per lb., 15 min. Broiling MEATS Steak (according to thickness) 8 to 12 min. Sliced, 5 to 8 min. Chops 8 to 10 min. Chops 15 to 18 min. Cutlets 15 .. . . (Small broiler) 18 to 20 min. 15 min. 20 .. .10 to 1 2 .. per lb., 8 to 10 min, 8 to 12 min, 8 .. 10 .. 8 .. 12 .. 5 .. 8 .. 8 .. 12 .. 12 .. 15 .. 12 .. IS .. 30 .. 40 .. 12 .. 15 .. 30 .. 40 .. 15-20 .. 6 .. 10 .. 20 .. 30 .. 12 .. 20 .. BOILING OF VEGETABLES BOILING OF VEGETABLES. — Cont'd. Asparagus min. Potatoes Cabbage Rice Cauliflower Spinach Corn (green) Turnips Beans (string) 25 .. (Lima) Beets BAKING Brussels Sprouts .... 12 .. Macaroni Bread about 1 hour Onions Biscuits Parsnips Cake Pease Custards 50 - 60 .. B& WEIGHTS AND MEASURES Every kitchen should have scales, with weights from a quarter of an ounce to two pounds, and the weights should be kept carefully in order. A set of tin measures with small spouts or lips, with the content distinctly marked upon them, from a half-gallon down to a pint, will also be found very convenient. For smaller measures use a graduated glass, which can be bought in any drugstore. It is likewise well to have a set of wooden measures, from a peck down to a quarter of a peck. 4 gills — . r-. -. . . 2 pints 4 quarts Yz cupful. 4 cupfuls 1 6 table-spoonfuls of liquid 8 heaping table-spoonfuls of dry material I cupful 30 drops of liquid 4 table-spoonfuls • . . . . 4 wineglassfuls 1 ounce of salt or granulated sugar 16 ounces 4 cupfuls of sifted flour I pint of granulated sugar I pint of powdered sugar I large table-spoonful of butter I pint of butter 8 1o 10 eggs = 1 pint = I quart = 1 gallon = I gill — I quart = 1 cupful = I cupful = Yz pint = 1 teaspoonful = 1 wineglassful = 1 cupful = i heaping table-spoonful = 1 pound == 1 pound — I pound = 14 ounces = 2 ounces = 1 pound = 1 pound PROPORTIONS Use 4 level teaspoonfuls of baking-powder; or 2 teaspoonfuls of soda and 4 teaspoonfuls of cream of tartar; or 2 cupfuls of sour milk and I teaspoonful of soda — to 1 quart of flour. One cake of compressed yeast = 1 cupful of liquid yeast. For custards use 2 or 3 eggs ; Yz teaspoonful of salt ; Yz teaspoonful of vanilla — to one pint of milk. Use 2 ounces of gelatine to 3/4 pints of liquid.

Harper's cook book encyclopædia