Time Table BAKING BREAD, CAKES, PUDDINGS, ETC. | | Loaf Bread | 40 to 60 | m. | | Rolls, biscuit | 10 to 20 | “ | | Graham Gems | 30 | “ | | Gingerbread | 20 to 30 | “ | | Sponge-cake | 45 to 60 | “ | | Plain cake | 30 to 40 | “ | | Fruit cake | 2 to 3 | hrs. | | Cookies | 10 to 15 | m. | | Bread pudding | 1 | hr. | | Rice and Tapioca | 1 | “ | | Indian pudding | 2 to 3 | “ | | Plum pudding | 2 to 3 | “ | | Custards | 15 to 20 | m. | | Steamed brown-bread | 3 | hrs. | | Steamed puddings | 1 to 3 | “ | | Pie-crust | about 30 | m. | | Potatoes | 30 to 45 | m. | | Baked beans | 6 to 8 | hrs. | | Braised meat | 3 to 4 | “ | | Scalloped dishes | 15 to 20 | m. | WHAT TO SERVE WITH MEATS | | Roast Beef—Grated Horseradish. | | Roast Mutton—Currant jelly. | | Boiled Mutton—Caper sauce. | | Roast Pork—Apple sauce. | | Roast Lamb—Mint sauce. | | Venison or Wild Duck—Black currant jelly. | | Roast Goose—Apple sauce. | | Roast Turkey—Oyster sauce. | | Roast Chicken—Bread sauce. | | Compote of Pigeon—Mushroom sauce. | | Broiled Fresh Mackerel—Sauce of stewed gooseberries. | | Broiled Bluefish—White cream sauce. | | Broiled Shad—Rice. | | Fresh Salmon—Green peas with cream sauce. | 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, filet | 20 to 30 | m. | | Mutton, rare, per lb. | 10 | “ | | Mutton, well done, per lb. | 15 | “ | | Lamb, well done, per lb. | 15 | “ | | Veal, well done, per lb. | 20 | “ | | Pork, well done, per lb. | 30 | “ | | Turkey, 10 lbs. wt. | 3 | hrs. | | Chickens, 3 to 4 lbs. wt. | 1 to 1½ | “ | | Goose, 8 lbs. | 2 | “ | | Tame duck | 40 to 60 | m. | | Game duck | 30 to 40 | “ | | Grouse, pigeons | 30 | “ | | Small birds | 15 to 20 | “ | | Venison, per lb. | 15 | “ | | 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 | “ | | Corn meal | 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 | “ | | Wheat granules | 20 to 30 | m. | | Eggs, soft boiled | 3 to 6 | “ | | Eggs, hard boiled | 15 to 20 | “ | | Fish, long, whole, per lb. | 6 to 10 | “ | | Fish, cubical, per lb. | 15 | “ | | Clams, oysters | 3 to 5 | “ | | Beef, corned and a la mode | 3 to 5 | hrs. | | Soup stock | 3 to 6 | “ | | Veal, mutton | 2 to 3 | “ | | Tongue | 3 to 4 | “ | | Potted pigeons | 2 | “ | | Ham | 5 | “ | | Sweetbreads | 20 to 30 | m. | | Sweet corn | 5 to 8 | “ | | Asparagus, tomatoes, peas | 15 to 20 | “ | | Macaroni, potatoes, spinach, squash, celery, cauliflower, greens | 20 to 30 | “ | | Cabbage, beets, young | 30 to 45 | “ | | Parsnips, turnips | 30 to 45 | “ | | Carrots, onions, salsify | 30 to 60 | “ | | Bea
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