This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
" The youthful housekeeper is not so very wise, So let not the older these few hints despise."
Beef, loin or ribs, rare, per pound... 8 to 10 minutes
Beef, loin or ribs, well done, per pound . . . . 12 to 16 minutes
Beef, ribs, rolled, rare..... 12 to 15 minutes
Beef, ribs, rolled, well done.... 15 to 18 minutes
Beef, fillet, rare ...... 20 to 30 minutes
Beef, fillet, well done..... 60 minutes
Mutton, leg, rare, per pound.... 10 minutes
Mutton, leg, well done, per pound... 14 minutes
Mutton, forequartcr, stuffed, per pound . . . 15 to 25 minutes
Lamb, well done, per pound.... 15 to 20 minutes
Pot roast, per pound..... 10 minutes
Veal, well done, per pound.... 20 to 25 minutes
Pork, well done, per pound .... 20 to 25 minutes
Venison, rare, per pound.... 40 minutes
Chicken, per pound..... 15 to 20 minutes
Turkey, 9 pounds...... 3 hours
Goose, 9 pounds...... 21/2 hours
Duck, domestic...... 1 to \\ hours
Duck, wild....... 20 to 30 minutes
Ham........ 4 to 6 hours
Fish, 3 or 4 pounds..... 45 to 60 minutes
Small fish and fillets..... 20 minutes
Beans with pork...... 6 to 8 hours
Bread, white loaf...... 45 to 60 minutes
Graham loaf ...... 40 to 60 minutes
Baking-powder Biscuits..... 12 to 15 minutes
Popovers....... 30 to 35 minutes
Gems........ 25 to 30 minutes
Quick doughs...... 8 to 15 minutes
Cookies....... 8 to 10 minutes
Gingerbread....... 20 to 30 minutes
Sponge cake....... 45 to 60 minutes
Cake, layer....... 20 to 30 minutes
Cake, loaf....... 40 to 60 minutes
Fruit cake....... 2 to 4 hours
Cake, wedding...... 3 to 5 hours
Cakes, small....... 15 to 30 minutes
Batter puddings...... 35 to 45 minutes
Pies........ 30 to 50 minutes
Tarts........ 15 to 20 minutes
Patties........ 15 to 25 minutes
Vol-au-vent....... 50 to 60 minutes
Muffins, yeast...... 30 minutes
Muffins, baking-powder..... 20 to 25 minutes
Indian pudding...... 2 to 3 hours
Rice or tapioca pudding..... 1 hour
Bread puddings...... 45 to 60 minutes
Scallop dishes...... 15 to 20 minutes
Custard....... 35 to 45 minutes
Custard in cups...... 20 to 30 minutes
Meats........ 2 to 6 hours
Corned meat....... 4 to 6 hours
Ox tongue....... 3 to 4 hours
Ham, 12 to 14 pounds..... 4 to 5 hours
Turkey, 10 pounds..... 3 to 4 hours
Fowl, 4 to 5 pounds..... 2 to 3 hours
Chicken, 3 pounds...... 1 to 1 1/2 hours
Fish, 2 to 5 pounds..... 30 to 45 minutes
Lobster....... 25 to 30 minutes
Cod, 3 to 5 pounds..... 20 to 30 minutes
Halibut, thick piece..... 15 minutes
Asparagus....... 20 to 40 minutes
Beans, shell or string..... 1 to 3 hours
Beets........ 2 to 4 hours
Corn........ 5 to 20 minutes
Macaroni....... 20 to 40 minutes
Rice........ 20 to 30 minutes
Steak, 1 inch thick..... 4 to 10 minutes
Steak, 1 1/2 inches...... 8 to 12 minutes
Lamb or mutton chops..... 6 to 10 minutes
Chicken....... 20 minutes
Squabs........ 10 to 12 minutes
Kidneys....... 3 to 6 minutes
Shad, whitefish, and bluefish.... 15 to 20 minutes
Fish slices....... 12 to 15 minutes
Liver........ 4 to 5 minutes
Smelts and other small fish.... 3 to 5 minutes
Breaded chops...... 5 to 8 minutes
Potatoes, raw...... 4 to 10 minutes
Fish balls and croquettes.... 1 minute
Doughnuts and fritters..... 3 to 6 minutes
 
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