BAKING BREAD, CAKES, PUDDINGS, ETC.

Loaf Bread ..........................40 to 60 m.

Rolls, biscuit ........................10 to 20 "

Graham Gems ...................... 30 "

Gingerbread ........................20 to 30 "

Sponge-cake ..........................45 to 60 "

Plain cake ............................30 to 40 "

Fruit cake ............................ 2 to 3 hrs.

Cookies ..................................10 to 15 m.

Bread pudding .................... 1 hr.

Rice and Tapioca .............. 1 "

Indian pudding .................. 2 to 3 "

Plum pudding ...................... 2 to 3 "

Custards ................................15 to 20 m.

Steamed brown-bread ........ 3 hrs.

Steamed puddings .............. 1 to 3 "

Pie-crust ..............................about 30 m.

Potatoes ..............................30 to 45 m.

Baked beans ........................ 6 to 8 hrs.

Braised meat .......................... 3 to 4 "

Scalloped dishes ..................15 to 20 m.

WHAT TO SERVE WITH MEATS

Roast Beef - Grated Horseradish.

Roast Mutton - Currant jelly.

Boiled Mutton - Caper sauce.

Roast Pork - Apple sauce.

Roast Lamb - Mint sauce.

Venison or Wild Duck-Black currant jelly.

Roast Goose - Apple sauce.

Roast Turkey - Oyster sauce.

Roast Chicken - Bread sauce.

Compote of Pigeon - Mushroom sauce.

Broiled Fresh Mackerel - Sauce of stewed gooseberries.

Broiled Bluefish - White cream sauce.

Broiled Shad - Rice. Fresh Salmon - Green peas with cream sauce.

BAKING MEATS

Beef, sirloin, rare, per lb.... 8 to 10 m.

Beef, sirloin, well done, per lb.........................................12 to 15 m.

Beef, rolled, rib or rump, per lb.................................12 to 15 m.

Beef, long or short, filet......20 to 30 m.

Mutton, rare, per lb............ 10 "

Mutton, well done, per lb- 15 "

Lamb, well done, per lb...... 15 "

Veal, well done, per lb...... 20 "

Pork, well done, per lb...... 30 "

Turkey, 10 lbs. wt................ 3 hrs.

Chickens, 3 to 4 lbs. wt......1 to 11/2 "

Goose, 8 lbs.................:.......... 2 "

Tame duck ............................40 to 60 m.

Game duck ............................30 to 40 "

Grouse, pigeons.................... 30 "

Small birds ..........................15 to 20 "

Venison, per lb.................... 15 "

Fish, 6 to 8 lbs.; long, thin fish ...................................... 1 hr.

Fish, 4 to 6 lbs.; thick

Halibut .............................. 1 hr.

Fish, small ............................20 to 30 m.

FREEZING

Ice Cream ............................ 30 m.

BOILING

Coffee .................................... 3 to 5 m.

Tea, steep without boiling 5 "

Corn meal ............................ 3 hrs.

Hominy, fine ........................ 1 hr.

Oatmeal, rolled .................... 30 m.

Oatmeal, coarse, steamed- 3 hrs.

Rice, steamed ......................45 to 60 m.

Rice, boiled ..........................15 to 20 "

Wheat granules ..................20 to 30 m.

Eggs, soft boiled.................. 3 to 6 "

Eggs, hard boiled..................15 to 20 "

Fish, long, whole, per lb.... 6 to 10 "

Fish, cubical, per lb............ 15 "

Clams, oysters ...................... 3 to 5 "

Beef, corned and a la mode 3 to 5 hrs.

Soup stock ............................ 3 to 6 "

Veal, mutton ........................ 2 to 3 "

Tongue .................................. 3 to 4 "

Potted pigeons .................... 2 ll

Ham ...................................... 5 ll

Sweetbreads ........................20 to 30 m.

Sweet corn ............................ 5 to 8 "

Asparagus, tomatoes, peas..15 to 20 "

Macaroni, potatoes, spinach,

squash, celery, cauliflower, greens ..................20 to 30 "

Cabbage, beets, young........30 to 45 "

Parsnips, turnips ................30 to 45 "

Carrots, onions, salsify........30 to 60 "

Beans, string and shelled- 1 to 2 hrs.

Puddings, 1 qt., steamed- 3 "

Puddings, small .................. 1 hr.

FRYING

Croquettes, fish balls.......... 1 m.

Doughnuts, fritters ............ 3 to 5 "

Bacon, small fish, potatoes.. 2 to 5 "

Breaded chops and fish........ 5 to 8 "

BROILING

Steak, one inch thick.......... 4 m.

Steak, 11/2 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 "