Boiling

Water, l qt. over gas, covered

1 5 m.

Water, 1 qt. over gas,uncovered

red 4"

Coffee .....

3 to 5"

Tea, steep without boiling

5 "

Corn meal ....

3 hrs.

Hominy, fine . . .

1 hr.

Oatmeal, coarse, steamed

3 hrs.

Oatmeal, rolled . .

30 m.

Rice, steamed . . .

45 to 60 m.

Rice, boiled ....

15 to 20 m.

Wheat Granules . .

20 to 30 m.

Eggs, soft boiled . .

3 to 6 m.

Eggs, hard boiled . .

15 to 20 m.

Eggs, coddled . . .

6 to 8"

Fish, long, whole, per lb.

6 to 10"

Fish, cubical, per lb. .

15"

Clams, Oysters . . .

3 to 5"

Beef,corned andÓlamode

3 to 5 hrs.

Soup Stock ....

3 to 6"

Veal, Mutton . . .

2 to 3 hrs.

Tongue

3 to 4 hrs

Potted Pigeons . . .

2"

Ham.........

5"

Sweetbreads . . •

20 to 30 m.

Sweet Corn ....

5 to 8"

Asparagus, Tomatoes, Peas.....

15 to 20"

Macaroni, Potatoes, Spinach ....

20 to 30"

Squash, Celery, Cauliflower . . .

20 to 30"

Sprouts, Greens . .

20 to 30"

Cabbage, Beets, young

30 to 45"

Parsnips, Turnips . .

30 to 45"

Carrots. Onions, Salsify

30 to 60"

Beans, String and Shell

1 to 2 hrs.

Brown Bread . . .

3 "

Puddings, 1 qt., steamed

3"

Puddings, small . .

1 hr.

Freezing Ice Cream

30 m.

Larding. 2$

Broiling.

Steak, one inch thick............

4 m.

Steak, one and a half inch thick.........................

6 "

Small, thin fish.........................

5 to 8 "

Thick fish..........................

12 to 15 "

Chops, broiled in paper......................

8 to 10 "

Chickens................................

20 "

Liver, Tripe, Bacon..........................

3 to 8 "