Loaf Bread, 40 to 60 minutes. Rolls and 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. Steamed Pudding, 1 to 3 hours. Steamed Brown Bread, 3 hours. Custards, 15 to 20 minutes. Pie Crust, about 30 minutes. Plum Pudding, 2 to 3 hours.

Time For Summer Vegetables

Greens, Dandelions, 1 1/2 hours.

Greens, Spinach, 1 hour.

String Beans, 2 hours.

Green Peas, 20 minutes.

Beets, 1 to 3 hours.

Turnips, 1 to 3 hours.

Squash, 1 hour.

Potatoes, 20 minutes.

Corn, 20 minutes.

Asparagus, 20 minutes.

This applies to young and fresh vegetables.

Time For Winter Vegetables

Squash, 1 hour. Potatoes, 1/2 hour. Potatoes, baked, 1 hour. Sweet Potatoes, 3/4 hour. Baked Sweet, 1 hour. Turnips, 2 hours. Beets, 3 1/2 hours. Parsnips, 1 hour. Carrots, 1 1/2 hours. Cabbage, 3 hours.

Time For Broiling

Steak, one inch thick, 4 to 6 minutes. Steak, two inches thick, 8 to 15 minutes. Fish, small and thin, 5 to 8 minutes. Fish, thick, 15 to 25 minutes. Chickens, 20 to 30 minutes.

Time For Meats

Beef, underdone, per pound, 9 to 10 minutes. Beef, fillet of, 20 to 40 minutes. Mutton, leg, per pound, 10 to 12 minutes. Mutton, stuffed shoulder, per pound, 18 minutes. Veal, loin of, plain, per pound, 15 to 18 minutes. Veal, stuffed, 20 minutes. Pork, spare rib, per pound, 15 to 20 minutes. Pork, loin or shoulder, per pound, 20 to 30 minutes. Liver, baked or braised, 1 to 1 1/2 hours. Corned Beef, per pound, 25 to 30 minutes. Boiled (simmered) Beef, per pound, 20 to 30 minutes. Ham, after water or cider begins to boil, 15 to 20 minutes.

Bacon, per pound, 15 minutes.

Chicken, baked, three to four pounds, 1 to 2 hours.

Turkey, ten pounds, 3 hours.

Goose, eight pounds, 3 hours.

Duck tame, 40 to 60 minutes.

Duck, wild, 30 to 40 minutes.

Grouse, Pigeons and other large birds, 30 minutes.

Small birds, 10 to 15 minutes.

Venison, per pound, 15 minutes.

Fish, long and thin, six to eight pounds, 1 hour.

Fish, thick, six to eight pounds, l 1/2 to 2 hours.

Fish, small, 25 to 30 minutes.