Turnips, boiled, if young 15 to 20 minutes ; if old f to 1^ hours.
Yams, boiled, f to 1 hour.
TIME TO BAKE.
Beans, 8 to 10 hours.
Beef, sirloin, rare, 8 to 10 minutes per lb.
Beef, sirloin, well done, 12 to 15 minutes per lb.
Beef, long or short fillet, 20 to 30 minutes per lb.
Beef, rolled rib or rump, 12 to 15 minutes per lb.
Biscuit, 10 to 20 minutes.
Bread, brick loaf, 40 to 60 minutes.
Cake, thin, 15 to 20 minutes; thick, 30 to 40 minutes; fruit, 2 to 3
hours.
Cake, sponge, 45 to 60 minutes.
Chicken, 3 to 4 lbs., 1 to 1^ hours.
Cookies, 10 to 15 minutes.
Custards, 20 to 30 minutes in a moderate oven.
Duck, tame, 40 to 60 minutes.
Fish, 6 to 8 lbs., 1 hour.
TIME TO BAKE— (Continued.)
Gringerbread, 20 to 30 minutes.
Graham Gems, | hour.
Lamb, well done, 15 minutes per lb.
Mutton, rare, 10 minutes per lb. — well done 16 minutes per lb.
Pies, I to I hour
Pork, well done, 30 minutes per lb.
Potatoes, 25 to 40 minutes, according to age etc.
Pudding, — bread, rice and tapioca, f to 1 hour.
Pudding, — plum, 2 to 3 hours.
Rolls, 10 to 15 minutes.
Turkey, 8 lbs., 3 hours.
Veal, well done, 20 minutes per lb.
TIME TO BROIL.
Chickens, about 20 minutes.
Chops, 8 minutes.
Steak, 4 to 8 minutes.
Fisli, 5 to 15 minutes.
TIME TO FRY.
Bacon, 3 to 5 minutes.
Breaded chops, 4 to 6 minutes.
Croquettes, 1 to 2 minutes.
Doughnuts, 3 to 5 minutes.
Fish balls, 1 minute.
Fritters, 3 to 5 minutes.
Muffins, 3 to 5 minutes.
Small fish, 1 to 3 minutes.
Smelts, 1 minute.
BOILING WATER ^Water boils at 212» at sea level. In high altitudes
the air being lighter, the pressure on top of the water is less, and so it more
easily rises into vapor. The temperature at which water boils decreases about
one degree for each 600 feet above sea level. In a vacuum water boils at about
100°; at an altitude of 6,500 feet it will boil at about 200"; at 9,000 feet, it boils
at about 194° and so on. Down in a mine, the air pressure on top being greater,
water boils at a higher temperature. Salt water boils at a higher temperature
than fresh, its boiling point being about 224° or less, according to its saltness.
Water is equally hot whether it boils fast or slow, and if fresh it will not rise
above 212° in an open kettle. In high altitudes longer boiling may compensate
in part for the lower temperature, but in very high altitudes it is diflScult to boil
fDod at all. When boiling, the water at the bottom of the kettle is turned to
vapor by contact with the hot metal, and rises toward the surface: the bubbles
are condensed by the colder water near the top, if the water only simmers, but in
boiling water the bubbles of vapor rise to the surface, burst and escape in the form
of steam. The "bubbling" of the water is caused by this rising vapor. The
active bubbling which takes place in violent boiling may sometimes be of service
in cooking, although it is more often objectionable. Violent boiling is a great
waste of fuel, and many of the more volatile and savory particles of food are
carried away in the steam, so that, as a rule, it is not desirable iu cookiag. (See
also "Cooking in High Altitudes" page 358.)
TABLE OF PROPORTIONS.
Baking Powdee. — For bread, use 4 even teaspoons to 1 quart of
flour, or 1 teaspoon to each cup of flour. Cake, made light with
Page 8
Presented as published in 1902. 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
Turnips, boiled, if young 15 to 20 minutes ; if old f to 1^ hours. Yams, boiled, f to 1 hour.
TIME TO BAKE.
Beans, 8 to 10 hours.
Beef, sirloin, rare, 8 to 10 minutes per lb.
Beef, sirloin, well done, 12 to 15 minutes per lb.
Beef, long or short fillet, 20 to 30 minutes per lb.
Beef, rolled rib or rump, 12 to 15 minutes per lb.
Biscuit, 10 to 20 minutes.
Bread, brick loaf, 40 to 60 minutes.
Cake, thin, 15 to 20 minutes; thick, 30 to 40 minutes; fruit, 2 to 3
hours. Cake, sponge, 45 to 60 minutes. Chicken, 3 to 4 lbs., 1 to 1^ hours. Cookies, 10 to 15 minutes. Custards, 20 to 30 minutes in a moderate oven. Duck, tame, 40 to 60 minutes. Fish, 6 to 8 lbs., 1 hour.
TIME TO BAKE— (Continued.)
Gingerbread, 20 to 30 minutes.
Graham Gems, | hour.
Lamb, well done, 15 minutes per lb.
Mutton, rare, 10 minutes per lb. — well done 16 minutes per lb.
Pies, I to I hour
Pork, well done, 30 minutes per lb.
Potatoes, 25 to 40 minutes, according to age etc.
Pudding, — bread, rice and tapioca, 3/4 to 1 hour.
Pudding, — plum, 2 to 3 hours.
Rolls, 10 to 15 minutes.
Turkey, 8 lbs., 3 hours.
Veal, well done, 20 minutes per lb.
TIME TO BROIL.
Chickens, about 20 minutes. Chops, 8 minutes. Steak, 4 to 8 minutes. Fisli, 5 to 15 minutes.
TIME TO FRY.
Bacon, 3 to 5 minutes. Breaded chops, 4 to 6 minutes. Croquettes, 1 to 2 minutes. Doughnuts, 3 to 5 minutes. Fish balls, 1 minute. Fritters, 3 to 5 minutes. Muffins, 3 to 5 minutes. Small fish, 1 to 3 minutes. Smelts, 1 minute.
BOILING WATER
Water boils at 212» at sea level. In high altitudes
the air being lighter, the pressure on top of the water is less, and so it more easily rises into vapor. The temperature at which water boils decreases about one degree for each 600 feet above sea level. In a vacuum water boils at about 100°; at an altitude of 6,500 feet it will boil at about 200"; at 9,000 feet, it boils at about 194° and so on. Down in a mine, the air pressure on top being greater, water boils at a higher temperature. Salt water boils at a higher temperature than fresh, its boiling point being about 224° or less, according to its saltness. Water is equally hot whether it boils fast or slow, and if fresh it will not rise above 212° in an open kettle. In high altitudes longer boiling may compensate in part for the lower temperature, but in very high altitudes it is difficult to boil fDod at all. When boiling, the water at the bottom of the kettle is turned to vapor by contact with the hot metal, and rises toward the surface: the bubbles are condensed by the colder water near the top, if the water only simmers, but in boiling water the bubbles of vapor rise to the surface, burst and escape in the form of steam. The "bubbling" of the water is caused by this rising vapor. The active bubbling which takes place in violent boiling may sometimes be of service in cooking, although it is more often objectionable. Violent boiling is a great waste of fuel, and many of the more volatile and savory particles of food are carried away in the steam, so that, as a rule, it is not desirable in cooking. (See also "Cooking in High Altitudes" page 358.)
TABLE OF PROPORTIONS.
Baking Powder. — For bread, use 4 even teaspoons to 1 quart of
flour, or 1 teaspoon to each cup of flour. Cake, made light with