Boiling Time Table

Meats (4 to 5 lbs.) - 2 to 5 hours. (Tough meats should be kept below boiling, 180° F.)

Fish (2 to 5 lbs.) - 30 to 45 minutes.

Ham (12 to 14 lbs.) - 4 to 5 hours.

Corned Meat (6 to 8 lbs.) - 4 to 6 hours.

Potatoes, white - 20 to 30 minutes.

Potatoes, sweet - 15 to 25 minutes.

Peas, green - 20 to 60 minutes.

Beans, string - 1/2 to 1 hour.

Beets, young - 45 minutes.

Beets, old - 3 or 4 hours.

Onions - 40 to 60 minutes.

Cauliflower - 20 to 25 minutes.

Cabbage, cut up - 20 to 25 minutes.

Turnips, parsnips - 30 to 45 minutes.

Carrots - 1 hour; less if young.

Green corn - 8 to 15 minutes.

Spinach - 15 to 20 minutes.

Squash - 20 to 30 minutes.

Asparagus - 20 to 30 minutes.

Diced Vegetables - 10 to 20 minutes.

Baking Time Table

Beef rib (medium, 4 lbs.) - 1 hour, 15 min.

Beef rib (medium, 8 lbs.) - 2 hours, 15 min.

Leg of lamb - 1 hour, 30 minutes.

Pork (rib) - 3 to 4 hours.

Veal (leg) - 3 to 4 hours.

Chicken (3 to 4 lbs.) - 1 to 1/2 hours.

Turkey (8 to 10 lbs.) - 2 to 3 hours.

Fish (3 to 4 lbs.) - 45 to 60 minutes.

Braised beef - 4 to 5 hours.

Bread, white - 45 to 60 min. depending on shape of loaf.

Bread, Graham - 35 to 45 minutes.

Quick Doughs - 8 to 15 minutes.

Cookies - 8 to 10 minutes.

Cake, thin - 15 to 30 minutes.

Cake, loaf - 40 to 60 minutes.

Pudding, Indian, etc. - 3 hours or more.

Bread Pudding - 20 to 45 min., depending on shape and number of eggs.

Pies - 30 to 45 minutes.

Scalloped Dishes - 15 to 20 min.

Baked Beans - 12 hours or longer.

Oven Temperatures

These temperatures are for gas ovens, with thermometer through the top. An oven door "thermostat" should register from 50° to 70° less. Few of these are accurate in their readings, but after being tested a few times they are useful in obtaining desired temperatures thereafter.