Fifty-Two Sunday Dinners: A Book of Recipes

Time Tables for Cooking

Baking Bread, Cakes and Puddings

Loaf bread	40	to	60 m.
Rolls, Biscuit	10	to	20 m.
Graham gems			30 m.
Gingerbread	20	to	30 m.
Sponge-cake	45	to	60 m.
Plain cake	30	to	40 m.
Fruit cake	2	to	3 hrs.
Cookies	10	to	15 m.
Bread pudding			1 hr.
Rice and Tapioca			1 hr.
Indian pudding	2	to	3 hrs.
Plum pudding	2	to	3 hrs.
Custards	15	to	20 m.
Steamed brown-bread			3 hrs.
Steamed puddings	1	to	3 hrs.
Pie-crust	about 30 m.
Potatoes	30	to	45 m.
Baked beans	6	to	8 hrs.
Braised meat	3	to	4 hrs.
Scalloped dishes	15	to	20 m.
Baking Meats
Beef, sirloin, rare, per lb.	8	to	10 m.
Beef, sirloin, well done, per lb.	12	to	15 m.
Beef, rolled rib or rump, per lb.	12	to	15 m.
Beef, long or short fillet	20	to	30 m.
Mutton, rare, per lb.			10 m.
Mutton, well done, per lb.			15 m.
Lamb, well done, per lb.			15 m.
Veal, well done, per lb.			20 m.
Pork, well done, per lb.			30 m.
Turkey, 10 lbs. wt.			3 hrs.
Chickens, 3 to 4 lbs. wt.	1	to	1½ hrs.
Goose, 8 lbs.			2 hrs.
Tame duck	40	to	60 m.
Game duck	30	to	40 m.
Grouse, Pigeons			30 m.
Small birds	15	to	20 m.
Venison, per lb.			15 m.
Fish, 6 to 8 lbs.; long, thin fish			1 hr.
Fish, 4 to 6 lbs.; thick Halibut			1 hr.
Fish, small	20	to	30 m.
Freezing
Ice Cream			30 m.
Boiling
Coffee	3	to	5 m.
Tea, steep without boiling			5 m.
Cornmeal			3 hrs.
Hominy, fine			1 hr.
Oatmeal, rolled			30 m.
Oatmeal coarse, steamed			3 hrs.
Rice, steamed	45	to	60 m.
Rice, boiled	15	to	20 m.
Wheat Granules	20	to	30 m.
Eggs, soft boiled	3	to	6 m.
Eggs, hard boiled	15	to	20 m.
Fish, long, whole, per lb.	6	to	10 m.
Fish, cubical, per lb.			15 m.
Clams, Oysters	3	to	5 m.
Beef, corned and À la mode	3	to	5 hrs.
Soup stock	3	to	6 hrs.
Veal, Mutton	2	to	3 hrs.
Tongue	3	to	4 hrs.
Potted pigeons			2 hrs.
Ham			5 hrs.
Sweetbreads	20	to	30 m.
Sweet corn	5	to	8 m.
Asparagus, Tomatoes, Peas	15	to	20 m.
Macaroni, Potatoes, Spinach, Squash, Celery, Cauliflower, Greens	20	to	30 m.
Cabbage, Beets, young	30	to	45 m.
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