Scientific cooking with scientific methods

Asparagus 30 to 35 String beans 2 to 3 Time. Articles. Hours. Minutes. Lima and shell beans 1 to li/^ Young beets 1 Old beets 3 to 4 Oysterplant 45 to 60 Onions 45 to 60 Cabbage 35 to 60 Turnips 35 to 45 Parsnips 40 to 45 Spinach 25 to 30 Green corn (young) 8 to 10 Green corn (old) 12 to 15 Cauliflower 30 to 35 Stewed tomatoes 25 to 30 Brussels Sprouts 20 to 25 Rice 20 to 25 Macaroni 20 to 30 Baking. White loaf (small) 30 to 35 Graham loaf (small) 35 to 40 Biscuits or rolls (raised) 12 to 15 Baking-powder biscuit 10 to 12 Soup sticks 10 to 15 Gems 25 to 30 Muffins (yeast) 25 to 30 Muffins (baking-powder) 20 to 25 Muffins (corn) 20 to 25 Gingerbread 20 to 30 Cookies 8 to 10 Cake (loaf) 40 to 60 Cake (layer) 20 to 30 Cake (pound) li/4 to l^/^ Time. Articles, Hours. Minutes. Cake (wedding) 3 or steam 21/^ hours and bake in slow oven. . i/2 Fruit cake 11/2 to 3 Batter pudding 35 to 45 Tapioca pudding 1 Rice pudding 1 Rice pudding (poor man's) 214 to 3 Indian pudding 2 to 3 Plum pudding 2 to 3 Custard (baked) 35 to 40 Custard (baked in cups) 20 to 30 Pies (two crusts and uncooked fruit) 30 to 35 Tarts 15 to 20 Vol-auvent 45 to 50 Cheese straws 6 to 8 Scalloped oysters 25 to 30 Scalloped dishes of cooked mixtures 15 to 20 Baked beans 4 to 6 Braised beef 31/2 to 4 Beef, sirloin or fancy rib, weight 5 lbs , 1 to 114 Beef, rib or sirloin, weight 10 lbs. (this gives rare roast) 1% Beef, well done, 5 lbs 11/2 Beef, well done, 10 lbs 15-6 Beef rump, rare, 10 lbs 1% Beef rump, well done, 10 lbs 2 Beef (fillet) 25 to 30 Mutton (saddle) 1^4 to 11/2 Mutton (leg) . . li^ to 13^ Time. Articles. Hours. Minutes. Mutton (forequarter) 1 to li/4 Veal (loin) 3i/o to 4 Veal (cushion) 3 to 31/2 Pork (roast) 3 to 31/0 Chickens (3 to 4 lbs.) I14 to li/o Turkey (9 lbs.) 3 to 314 Goose (weight, 9 lbs.) 2 to 21/2 Duck (domestic) 1 to 114 Duck (wild) 20 to 30 Partridge 45 to 50 Grouse 25 to 30 Fish (weighing from 3 to 4 lbs.) 45 to 60 Fish (small) 20 to 30 Frying. Muffins, fritters and doughnuts 3 to 5 Croquettes and fish balls 1 Potatoes (raw) 5 to 8 Breaded chops 7 to 8 Smelt, trout and small fish 4 to 5 Fillets of fish 5 to 7 Oysters 1 Croutons 1 Length of time in frying depends upon amount of exposed surface more than the size of the article to be cooked. CHAPTER XLI. FRENCH TERMS USED IN COOKING. Aspic. Savory jelly for cold dishes. Au gratin. Dishes prepared with sauce and crumbs, and baked. Allemande (a la). German style. Agnean. Lamb. Ambrosia. Food for the gods. Asafcfida. A bitter, acrid resin used by Asiatics as a condiment. Avetia. Oats. Angelica. A plant the stalks of which are preserved for decorating moulds. ^i VAmericaine. Jn American style. A Vancient. In the old style. Aurora sauce. A white sauce to which lobster butter is added. Baha cakes. Cakes made from sweet yeast dough and baked in small moulds, and usually basted Avith wine as i\\Qj cool. Bechamel (a la). Rich white sauce made with stock,