Time Table For Cooking

From a

cook book

over 106 years old

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.

Asparagus, Tomatoes and Peas..............15 to 20 minutes

Brown Bread..........................................................3 hours

Beef Corned and A-la-mode........................3 to 5 hours

Beef, Mutton..................................................2 to 3 hours

Beans--string and shell................................1 to 3 hours

Coffee........................................................3 to 5 minutes

Corn Meal..............................................................3 hours

Clams, Oysters..............................................3 to 5 minutes

Cabbage and Young Beets......................30 to 45 minutes

Carrots, Onions and Vegetable Oysters...30 to 60 minutes

Eggs, soft boiled.............................................1 to 3 minutes

Eggs, hard boiled..........................................6 to10 minutes

Freezing Ice Cream............................................30 minutes

Hominy, fine...........................................................1 hour

Ham....................................................................5 hours

Macaroni, Potatoes and Spinach.............20 to 30 minutes

Oat Meal, coarse, steamed...................................3 hours

Oat Meal, rolled...................................................30 minutes

Potted Pigeons........................................................2 hours

Parsnips and Turnips...............................30 to 45 minutes

Puddings, one quart, steamed..............................3 hours

Puddings, small.......................................................1 hour

Rice, steamed............................................45 to 60 minutes

Rice, boiled..............................................15 to 20 minutes

Soup Stock...................................................5 to 8 minutes

Sweet Corn...................................................5 to 8 minutes

Sweet Breads.............................................20 to 30 minutes

Squash, Celery and Cauliflower..............20 to 30 minutes

Tea, steeped without boiling................................5 minutes

Tongue.........................................................3 to 4 hours

Water, one quart, over gas, covered...................5 minutes

Water, one pint, over gas, uncovered.................4 minutes

Wheat Granules........................................20 to 30 minutes

Time Table For Baking

From a

Cookbook

Over 106 years old

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Biscuits............................................10 to 20 minutes

Bread...............................................40 to 60 minutes

Baked Beef - rare - 6 lbs.........1 hour & 10 minutes

Baked Beef well done...............1 hour & 30 minutes

Beef, braised........................................3 to 4 hours

Cake, Sponge..................................40 to 60 minutes

Cake, Fruit...........................................2 to 4 hours

Chickens, Tame Duck.................1 1/2 to 2 1/2 hours

Ducks (wild), Grouse......................25 to 30 minutes

Fish, thick........................................45 to 60 minutes

Fillet of Beef......................................20 to 30 minutes

Gems, Muffins, Thin Cakes..............20 to 30 minutes

Mutton, Lamb.................................1 1/4 to 1 1/2 hours

Puddings, Rice, Indian, Plum..............2 to 3 hours

Puddings, Custard.............................20 to 45 minutes

Pies......................................................30 to 40 minutes

Patties..................................................15 to 25 minutes

Potatoes...............................................30 to 45 minutes

Scalloped Dishes.................................15 to 30 minutes

Veal, Pork, Turkey.................................2 to 3 hours

.

• Three loaves of Bread sliced thin for sandwiches is enough for thirty persons.
• One Gallon of Ice Cream will serve from twenty to twenty five persons.
• One Gallon of Brick Ice Cream will serve from twenty five tothirty persons.
• One pound of Coffee, two Eggs and six quarts of Water is sufficient to serve thirty persons.
• Allow two pounds of cut Sugar and a quart of Cream for the same.

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