Public school household science

2. The meat is placed on a bed of vegetables such as turnips, carrots, onions, etc. Enough water is added to nearly cover the vegetables and the pan covered closely. 3. The pan is placed in a moderate oven and the food allowed to bake three or four hours. 4. This is an economical and palatable way of cooking tough cuts of meat. (Illustrated by recipe No. 44.) Fricasseeing. Fricasseeing is a method of cooking meat which combines sauteing and simmering. Directions for Fricasseeing. 1. Cut the meat in suitable pieces and saute them. 2. Remove the pieces to stew-pan, make a flour gravy in the saute-pan, add it to the meat and cover closely. 3. Simmer, until the meat is tender (from two to four hours). 4. This is an excellent and palatable method of cooking tough meat. (Illustrated by recipe No. 42.) Note. — While some of the recipes indicated may seem somewhat advanced for beginners it must be remembered that the interest of the pupil should be aroused at an early stage. And the recipes are chosen for the purpose of comparing the different ways of applying heat to food. Time-table for Cooking. Cooking in Water. Hourtk Minutes. Asparagus 25 to 30 Brussels sprouts 15 m 20 Beets (young) 40 n 50 .• old 8 to 4 Chicken IJ « H Coffee 2 .. 3 Corned beef 3 n 4 Cod (4 or 5 lbs) ' 25 .. 35 Cabbage 40 m 60 Hours. Minutes. Cauliflower 25 to 30 Eggs (soft) 6 II 8 II hard 35 .. 40 Fowl, 4 to 5 lbs 2 to 3 Green Corn 15 n 20 Ham, 12 to 14 lbs 4 i. 5 Halibut, 2 to 3 lbs Lobster Lima beans (any shelled beans) IJ n 1^ Mutton, leg 2 ..3 Macaroni Onions Peas , Parsnips Potatoes Plum pudding 4 n 5 Rice Spinach Salmon, 2 or 3 lbs String beans 1 n 1^ Turnips Turkey, 9 or 10 lbs 2 ., 3 Tomatoes Note— The difference in time is allowed tor quality and agfe. .1 35 1. 30 „ 30 1. 50 .1 60 ,. 45 II 30 M 30 II 30 .1 40 II 50 II 20 Broiling. Minutes. Chickens 20 to 25 Lamb chops 8 h 10 Liver 6 n 8 Slices of fish 12 n 15 Minutes. Small fish 6 to 8 Steak, one inch thick ... 6 n 8 Steak, one and one half inch thick 8 n 10 Baking. Hours. Beef, rump, rare, 10 lbs 1 II II well done 2 II Airloin n 10 lbs 2 n II rare, 10 lbs 1 ti II 5 lbs., rare 1 II II well done 1 and Minutea. Hours. Braised beef ', 3^ to 4| Beans (baked) 5 n 7 Bread (white) according to size of loaf ti (whole wheat) according to size of loaf .... Biscuits or Rolls (raised) II (baking powder) Bread pudding Batter pudding Chicken, 4 lbs IJ ,. IJ Custard . II in cups Cake (sponge) " (layer) II (pound) 1| „ 1 J M (fruit) IJ „2 Cookies Corn cake (thin) II (thick) Cheese straws Duck IJ „ IJ II (wild) Fish, 3 or 4 lbs II small. . Gems Gingerbread Goose, 8 or 9 lbs 2 Indian pudding 2J Lamb (leg) IJ „ 2 II (fore-quarter) 1 n 1 J II (chops) 10 If 12 Mutton (leg) . IJ „ 2 Muffins (raised) 25 m 30 II (baking-powder) 20 n 25 Pork, 5 or 6 lbs 2^ It spare-ribs 2 Patties 20 II 25 Plum pudding (steam) 3 n 4 Partridge . 45 ii 50 Pies 35 II 50 Rice pudding 2 Minutes. 40 to 60 1. 50