" The youthful housekeeper is not so very wise, So let not the older these few hints despise."

Baking

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

Boiling

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

Broiling

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

Frying

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