Twrkey, The cock bird has a smooth black leg with a short
spur. The eyes are bright and full and the feet supple when
the bird is fresh. The absence of these signs denotes age and
staleness. The hen bird may be judged by the same rules.
G-eese* In young geese the feet and bill are yellow and free
from hair. When fresh, the feet are pliable; they are stiff
when stale.
Du4!k may be judged by the same mie.
Piover when fat have hard vents, but like ali other birds
may be chosen by the above rules.
In the partridge yellow legs and a dark bill are signs by
which a young bird may be known. Rigid vent, when fresh ;
when ibis part is green, the bird is stale.
Pheoèantè. The young birds are known by the short or
rounded spur which in the old is long and pointed.
Grouie^ woodeoekj and qiMÌl may be chosen by the above
rules.
TIME-TABLE POR COOKING
BoiliniT
Asparagns Twenty (o twentj-five minutes.
Beane, Btrìng Twenty to thirty minutes and a
little soda to make them green.
Beans, Lima One-half hour.
Beef, corned Or à la Mode, three to five hours.
BeetB Foor to five hours.
Brussels sprouts Ten to fifteen minutes.
Cabbage One hour.
CarrotB One hour.
Cauliflower Twenty to thiity minutes.
Celery Twenty to thirty minutes.
Chicken Ten minutes to eaoh pound. It de>
pends on the age of the chicken.
Clami Cook until they just come to a bolL
TIME-TABLE FOB COOKING
67
ColEee Three to Ave mìnutes.
Com, sweet Salted, boUing water, five to eight
minutes.
Conuneal Three hours.
EggB, hard-boiled Fif teen minutes.
Eggs, soft-boiled Three minutes.
Fi^ eabical, such as ood, halibut, eto. Twenty minutes for each pound.
Fìsh, long and whole Six to ten minutes for each pound.
Ham Five hours.
Hominy, fine One hour.
Mutton Two to three hours.
Oatmeal, rolled One-half hour.
Onions Forty-five minutes.
Oysters Cook until they just come to a boil.
Féas Fif teen to twenty minutes.
Pàrsnips Forty-five minutes.
Fìgeon, potted Two hours.
Potatoes Twenty to thirty minutes.
Bice Fifteen to twenty minutes.
Sonp stock Three to siz hours.
Spinach Twenty to thirty minutes, and a
little soda to make it green.
Squash Twenty to thirty minutes.
Tea To steep three to five minutes.
Tomaioes Fifteen to twenty minutes.
Tongoe Three to four hours.
Turaipsy yellow One and one-half hours.
Tomipe, white One hour.
Teal, per pound Eighteen to twenty minutes.
Bules for boilinfir Meat
Ali fresh meat, unless for soup, should be put into boiling water. The
oater pari is oontracted by the beat, and the juices are preserved. The meat
ihoold be àllowed to cook very gently and no salt added until it is nearly
dooe.
In boiling meats it is important to keep the water constantly boiling,
otiierwise the meat will absorb the water. Be careful to add boiling water
if more is needed. Remove the scum when it first beg^ns to boil. Allow
aboat twenty minutes for boiling for each pound of fresh meat. The more
gently the meat boils, the more tender it will be.
68 MB8. 8ESLY8 COOK BOOK
Salt meats should be put into oold water and boiled alowly, ihat the aalt
may be extracted in oooking.
A red pepper dropped into the water will prevent the lising of any un-
pleasant odor.
For making soap put the meat on the fire m oold water.
BakìTìg and Boastinff
Beans Eìght to ten hours.
Beef, braised Three to four hoors.
Beefy fillet of Thirty miuutes.
Page 39
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
Turkey, The cock bird has a smooth black leg with a short spur. The eyes are bright and full and the feet supple when the bird is fresh. The absence of these signs denotes age and staleness. The hen bird may be judged by the same rules.
G-eese* In young geese the feet and bill are yellow and free from hair. When fresh, the feet are pliable; they are stiff when stale.
Duck may be judged by the same rule.
Piover when fat have hard vents, but like all other birds may be chosen by the above rules.
In the partridge yellow legs and a dark bill are signs by which a young bird may be known. Rigid vent, when fresh ; when ibis part is green, the bird is stale.
Pheasant. The young birds are known by the short or rounded spur which in the old is long and pointed.
Grouie^ woodeoekj and quail may be chosen by the above
rules.
TIME-TABLE POR COOKING
BoiliniT
Asparagns Twenty (o twentj-five minutes.
Beane, string Twenty to thirty minutes and a
little soda to make them green.
Beans, Lima One-half hour.
Beef, corned Or à la Mode, three to five hours.
BeetB Four to five hours.
Brussels sprouts Ten to fifteen minutes.
Cabbage One hour.
CarrotB One hour.
Cauliflower Twenty to thiity minutes.
Celery Twenty to thirty minutes.
Chicken Ten minutes to eaoh pound. It de>
pends on the age of the chicken.
Clams Cook until they just come to a bolL
TIME-TABLE FOB COOKING
ColEee Three to Ave minutes.
Com, sweet Salted, boUing water, five to eight
minutes.
Conuneal Three hours.
EggB, hard-boiled Fif teen minutes.
Eggs, soft-boiled Three minutes.
Fi^ cubical, such as ood, halibut, eto. Twenty minutes for each pound.
Fìsh, long and whole Six to ten minutes for each pound.
Ham Five hours.
Hominy, fine One hour.
Mutton Two to three hours.
Oatmeal, rolled One-half hour.
Onions Forty-five minutes.
Oysters Cook until they just come to a boil.
Peas Fif teen to twenty minutes.
Pàrsnips Forty-five minutes.
Fìgeon, potted Two hours.
Potatoes Twenty to thirty minutes.
Rice Fifteen to twenty minutes.
Soup stock Three to siz hours.
Spinach Twenty to thirty minutes, and a
little soda to make it green.
Squash Twenty to thirty minutes.
Tea To steep three to five minutes.
Tomatoes Fifteen to twenty minutes.
Tongue Three to four hours.
Turnips, yellow One and one-half hours.
Tomipe, white One hour.
Teal, per pound Eighteen to twenty minutes.
Rules for boilinfir Meat
All fresh meat, unless for soup, should be put into boiling water. The oater pari is contracted by the beat, and the juices are preserved. The meat should be allowed to cook very gently and no salt added until it is nearly dooe.
In boiling meats it is important to keep the water constantly boiling, otiierwise the meat will absorb the water. Be careful to add boiling water if more is needed. Remove the scum when it first begins to boil. Allow about twenty minutes for boiling for each pound of fresh meat. The more gently the meat boils, the more tender it will be.
Salt meats should be put into cold water and boiled slowly, that the salt may be extracted in cooking.
A red pepper dropped into the water will prevent the lising of any unpleasant odor.
For making soap put the meat on the fire m oold water.
BakìTìg and Boastinff
Beans Eìght to ten hours.
Beef, braised Three to four hoors.
Beefy fillet of Thirty miuutes.