Mutton, loin of, roasted, rare, 9 minutes per lb. Mutton, saddle of, roasted, rare, 10 minutes per lb. Mutton, shoulder, staffed, roasted, well done, 16 minutes per lb. Mutton, leg of, boiled, gently, 17 minutes per lb. Veal, fillet of, roasted in slow oven, well done, 20 minutes per lb. Veal, loin of, roasted in slow oven, well done, 17 minutes per lb. Veal, shoulder, stuffed, roasted in slow oven, well done, 20 minutes per lb. Pork, leg of, roasted in slow oven, well done, 20 minutes per lb. Pork, loin of, roasted in slow oven, well done, 18 minutes per lb. Pork, shoulder of, roasted in slow oven, well done, 20 minutes per lb. Liver, roasted, well done, in moderate oven, about 2 hours. Bacon, boiled gently, 15 minutes per lb. Ham, boiled gently, 20 minutes per lb. Tripe, boiled, nearly 5 hours. Meat for bouillon, simmer gently, 35 minutes per lb. Tongue, salted, boiled, 3 to 4 hours. TIME TO COOK POULTKY, ETC. Chicken, boiled gently, 20 minutes per lb. Chicken, roasted in oven, 20 minutes per lb. Duck, baked in hot oven, 20 to 30 minutes. Duck, roasted, full growth, f to 1 hour; duckling 25 to 35 minutes. Fowl, old, boil gently, 20 to 80 minutes per lb. Fowl, old, roasted, 20 to 30 minutes per lb. Goose, roast, 1 to If hours, according to size. Grouse, roasted in oven, 30 to 35 minutes. Partridge, roasted in oven, 25 to 35 minutes. Pigeons, roasted, 20 to 30 minutes. Prairie Chicken, broiled, 4 to 6 minutes. Quail, broiled, 4 to 6 minutes. Kabbit, roasted in oven, -J to f hour. Turkey, boiled gently, 20 minutes per lb. Turkey, roasted in oven, 3 hours for an 8 lb. turkey. Venison, haunch of, roasted, rare, 10 minutes per lb. Venison, saddle of, roasted, rare, 10 minutes per lb. TI]\IE TO COOK VEGETABLES. Artichokes, globe, boiled, ^ to 1 hour, according to age, etc. " Jerusalem, boiled, ^ to ^ hour, according to size. Asparagus, boiled, 15 to 25 minutes. Beans, shelled, boiled, 1 hour or more according to age. Beans, shelled, baked, 8 to 10 hours in moderate oven. TIME TO COOK VEGETABLES— (Continued.) Beans, string, boiled, 1 to 3 hours, according to age, etc. ' Beans, boiled, if young, about 1 hour; if old 2 to 4 hours. Brocoli, boiled, about ^ hour. Brussels sprouts, boiled, 10 to 20 minutes. Cabbage, winter, 1 hour or more; young, quartered, -| to f hour; sliced ^ hour. Carrots, boiled, if young | to | hour; old, whole, 1 hour or more. Cauliflower, boiled, 15 to 35 minutes. Celery, boiled, ^ hour. Corn, green, boiled, 20 to 25 minutes. Cucumbers, boiled, 12 to 15 minutes. Endive, stewed, 5 to 10 minutes. Kohlrabi, boiled, 15 to 20 minutes. Lentiles, boiled, 2 hours or more. Lettuce, steamed, 10 or 15 minutes. Mushrooms, stewed, about J hour. Okra, boiled, ^ hour or more. Onions, boiled, if young ^ to 1 hour; if old 2 hours or more. Parsnips, boiled, if small ^ to 1 hour; large, 1 to IJ hours. Peas, green, boiled, \ hour or more, according to age, etc. Potatoes, boiled, 25 to 35 minutes. Potatoes, baked, f to 1 hour. Sweet potatoes, boiled, f to 1 hour. Sweet potatoes, baked, 1 to 1| hours. Pumpkin, stewed, 4 to 5 hours. Salsify, boiled, about 1 hour. Sea^kale, boiled, 15 to 20 minutes. Sorrel, scalded, 10 to 15 minutes. Spinach, covered closely, about 1 hour. Squash, boiled, 20 to 30 minutes. Squash, baked, about 1 hour. Tomatoes, baked, -I to f hour. Tomatoes, stewed, i to | hour.

AI-modernized reading of the original text

Mutton, loin of, roasted, rare, 9 minutes per lb. Mutton, saddle of, roasted, rare, 10 minutes per lb. Mutton, shoulder, stuffed, roasted, well done, 16 minutes per lb. Mutton, leg of, boiled, gently, 17 minutes per lb. Veal, fillet of, roasted in slow oven, well done, 20 minutes per lb. Veal, loin of, roasted in slow oven, well done, 17 minutes per lb. Veal, shoulder, stuffed, roasted in slow oven, well done, 20 minutes per lb. Pork, leg of, roasted in slow oven, well done, 20 minutes per lb. Pork, loin of, roasted in slow oven, well done, 18 minutes per lb. Pork, shoulder of, roasted in slow oven, well done, 20 minutes per lb. Liver, roasted, well done, in moderate oven, about 2 hours. Bacon, boiled gently, 15 minutes per lb. Ham, boiled gently, 20 minutes per lb. Tripe, boiled, nearly 5 hours. Meat for bouillon, simmer gently, 35 minutes per lb. Tongue, salted, boiled, 3 to 4 hours. TIME TO COOK POULTKY, ETC. Chicken, boiled gently, 20 minutes per lb. Chicken, roasted in oven, 20 minutes per lb. Duck, baked in hot oven, 20 to 30 minutes. Duck, roasted, full growth, f to 1 hour; duckling 25 to 35 minutes. Fowl, old, boil gently, 20 to 80 minutes per lb. Fowl, old, roasted, 20 to 30 minutes per lb. Goose, roast, 1 to If hours, according to size. Grouse, roasted in oven, 30 to 35 minutes. Partridge, roasted in oven, 25 to 35 minutes. Pigeons, roasted, 20 to 30 minutes. Prairie Chicken, broiled, 4 to 6 minutes. Quail, broiled, 4 to 6 minutes. Rabbit, roasted in oven, 1/2 to 3/4 hour. Turkey, boiled gently, 20 minutes per lb. Turkey, roasted in oven, 3 hours for an 8 lb. turkey. Venison, haunch of, roasted, rare, 10 minutes per lb. Venison, saddle of, roasted, rare, 10 minutes per lb. TIME TO COOK VEGETABLES. Artichokes, globe, boiled, ^ to 1 hour, according to age, etc. " Jerusalem, boiled, ^ to ^ hour, according to size. Asparagus, boiled, 15 to 25 minutes. Beans, shelled, boiled, 1 hour or more according to age. Beans, shelled, baked, 8 to 10 hours in moderate oven. TIME TO COOK VEGETABLES— (Continued.) Beans, string, boiled, 1 to 3 hours, according to age, etc. ' Beans, boiled, if young, about 1 hour; if old 2 to 4 hours. Brocoli, boiled, about ^ hour. Brussels sprouts, boiled, 10 to 20 minutes. Cabbage, winter, 1 hour or more; young, quartered, -| to f hour; sliced ^ hour. Carrots, boiled, if young | to | hour; old, whole, 1 hour or more. Cauliflower, boiled, 15 to 35 minutes. Celery, boiled, ^ hour. Corn, green, boiled, 20 to 25 minutes. Cucumbers, boiled, 12 to 15 minutes. Endive, stewed, 5 to 10 minutes. Kohlrabi, boiled, 15 to 20 minutes. Lentiles, boiled, 2 hours or more. Lettuce, steamed, 10 or 15 minutes. Mushrooms, stewed, about J hour. Okra, boiled, ^ hour or more. Onions, boiled, if young ^ to 1 hour; if old 2 hours or more. Parsnips, boiled, if small ^ to 1 hour; large, 1 to IJ hours. Peas, green, boiled, \ hour or more, according to age, etc. Potatoes, boiled, 25 to 35 minutes. Potatoes, baked, f to 1 hour. Sweet potatoes, boiled, f to 1 hour. Sweet potatoes, baked, 1 to 1| hours. Pumpkin, stewed, 4 to 5 hours. Salsify, boiled, about 1 hour. Sea-kale, boiled, 15 to 20 minutes. Sorrel, scalded, 10 to 15 minutes. Spinach, covered closely, about 1 hour. Squash, boiled, 20 to 30 minutes. Squash, baked, about 1 hour. Tomatoes, baked, -I to f hour. Tomatoes, stewed, i to | hour.

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