Baking Bread, Cakes, Puddings, Etc

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

Rolls, Biscuit ..............10 to 20 minutes

Graham Gems ..................30 minutes

Gingerbread ................20 to 30 minutes

Sponge Cake ...............45 to 60 minutes

Plain Cake.................30 to 40 minutes

Fruit Cake .....................2 to 3 hours

Cookies ....................10 to 15 minutes

Bread Pudding......................1 hour

Rice and Tapioca....................1 hour

Indian Pudding ................2 to 3 hours

Plum Pudding .................2 to 3 hours

Custards ..................15 to 20 minutes

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

Steamed Puddings ..............1 to 3 hours

Pie Crust .................about 30 minutes

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

Baked Beans ...................6 to 8 hours

Braised Meat ...................3 to 4 hours

Scalloped Dishes ...........15 to 20 minutes

Baking Meats

Beef, Sirloin, rare, per lb.....8 to 10 minutes

Beef, Sirloin, well done, per lb. .12 to 15 min. Beef, rolled, rib or rump, per lb. .12 to 15 min.

Beef, long or short, filet__. 20 to 30 minutes

Mutton, rare, per lb..............10 minutes

Mutton, well done, per lb........15 minutes

Lamb, well done, per lb...........15 minutes

Veal, well done, per lb...........20 minutes

Pork, well done, per lb...........30 minutes

Turkey, 10 lbs. weight.............3 hours

Chickens, 3 to 4 lbs. weight... .1 to 1 1/2 hours

Goose, 8 lbs.........................2 hours

Tame Duck ................40 to 60 minutes

Game Duck ................30 to 40 minutes

Grouse, Pigeons.................30 minutes

Small Birds ................15 to 20 minutes

Venison, per lb...................15 minutes

Fish, 6 to 8 lbs.; long, thin fish.......1 hour

Fish, 4 to 6 lbs.; thick Halibut.......1 hour

Fish, small ................20 to 30 minutes

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

Doughnuts, Fritters ..........3 to 5 minutes

Bacon, Small Fish, Potatoes.. 2 to 5 minutes Breaded Chops and Fish.......5 to 8 minutes

Broiling

Steak, 1 inch thick...............4 minutes

Steak, 1 1/2 inch thick..............6 minutes

Small, thin Fish..............5 to 8 minutes

Thick Fish .................12 to 15 minutes

Chops broiled In paper........8 to 10 minutes

Chickens .......................20 minutes

Liver, Tripe, Bacon...........3 to 8 minutes

Boiling

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

Tea, steep without boiling.........5 minutes

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

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

Oatmeal, rolled .................30 minutes

Oatmeal, coarse, steamed...........3 hours

Frying

Croquettes, Fish Balls.............1 minute

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

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

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

Eggs, soft boiled..............3 to 6 minutes

Eggs, hard boiled...........15 to 20 minutes

Fish, long, whole, per lb......6 to 10 minutes

Fish, cubical, per lb..............15 minutes

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

Beef, corned and a la mode......3 to 5 hours

Soup Stock ....................3 to 6 hours

Veal, Mutton ...................2 to 3 hours

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

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

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

Sweetbreads ...............20 to 30 minutes

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

Asparagus, Tomatoes, Peas. .15 to 20 minutes Macaroni, Potatoes, Spinach, Squash, Celery, Cauliflower, Greens.. .20 to 30 minutes

Cabbage, Beets, young......30 to 45 minutes

Parsnips, Turnips ...........30 to 45 minutes

Carrots, Onions, Salsify.....30 to 60 minutes

Beans, string and shelled........1 to 2 hours

Puddings, 1 quart, steamed..........3 hours

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