BOILING. | MEATS. | | | Time. | | Mutton | per pound | 15 minutes. | | Potted Beef | “ “ | 30 to 35 min. | | Corned Beef | “ “ | 30 minutes. | | Ham | “ “ | 18 to 20 min. | | Turkey | “ “ | 15 minutes. | | Chicken | “ “ | 15 “ | | Fowl | “ “ | 20 to 30 min. | | Tripe | “ “ | 3 to 5 hours. | | FISH. | | | Time. | | Codfish | “ “ | 6 minutes. | | Haddock | “ “ | 6 “ | | Halibut | “ “ | 15 “ | | Blue | “ “ | 10 “ | | Bass | “ “ | 10 “ | | Salmon | “ “ | 10 to 15 min. | | Small Fish | “ “ | 6 minutes. | | | | | Lobster | | 30 to 40 min. | | VEGETABLES. | | | Time. | | Potatoes | | 20 to 30 min. | | Asparagus | | 20 to 25 “ | | Peas | | 15 to 20 “ | | String Beans | | 20 to 30 “ | | Lima | | 30 to 40 “ | | Spinach | | 15 to 20 “ | | Turnips | | 30 minutes. | | Beets | | 30 min. or more. | | Cabbage | | 20 “ | | Cauliflower | | 20 “ | | Brussels Sprouts | | 10 to 15 min. | | Onions | | 30 to 40 “ | | Parsnips | | 30 to 40 “ | | Green Corn | | 20 to 25 “ | | Macaroni | | 20 minutes. | | Rice | | 15 to 20 min. | BAKING. | MEATS. | | | Time. | | Beef, ribs, rare | per pound, | 8 to 10 min. | | “ “ well done | “ | 12 to 15 “ | | “ “ boned & rolled | “ | 12 to 15 “ | | Round of Beef | “ | 12 to 15 “ | | Mutton, leg, rare | “ | 10 minutes. | | “ “ well done | “ | 15 “ | | “ loin, rare | “ | 8 “ | | “ shoulder, stuffed | “ | 15 “ | | “ saddle, rare | “ | 9 “ | | Lamb, well done | “ | 15 “ | | Veal, | “ | 18 to 20 min. | | Pork, | “ | 20 minutes. | | Venison, rare | “ | 10 “ | | Chicken | “ | 15 “ | | Goose | “ | 18 “ | | Fillet, hot oven | | 30 minutes. | | Braised Meats | | 3 to 4 hours. | | Liver, whole | | 2 hours. | | Turkey, 8 lbs | | 1¾ “ | | “ very large | | 3 “ | | Birds, small, hot oven | | 15 to 20 min. | | Ducks, tame | | 45 minutes. | | “ wild, very hot oven | | 15 “ | | Partridge | | 35 to 40 min. | | Grouse | | 20 to 25 “ | | FISH. | | | Time. | | Large Fish | | 1 hour, about. | | Small | | 20 to 30 min. | | | Time. | | Bread | | 1 hour. | | Biscuits | | 20 minutes. | | Cake | | 20 to 45 min. | | Custards, very slow oven | | 1 hour. | BROILING. | | Time. | | Steak, 1 inch thick | | 8 to 10 min. | | “ 1½ “ | | 10 to 15 “ | | Mutton Chops, French | | 8 minutes. | | “ “ English | | 10 “ | | Spring Chicken | | 20 “ | | Quail | | 8 to 10 min. | | Grouse | | 15 minutes. | | Squabs | | 10 to 15 min. | | Shad, Bluefish, Trout | | 15 to 25 “ | | Small Fish | | 5 to 10 “ |
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