Time Table for Cooking
Description
This section is from the book "The Magnolia Cook Book", by Magnolia Avenue Christian Church community. Also available from Amazon: Magnolia Cook Book.
Time Table for Cooking
Baking Bread, Cakes And Puddings.
Loaf bread ............40 to 60 m.
Rolls, Biscuit ..........10 to 20 m.
Graham gems ......... 20 m.
Gingerbread ...........20 to 30 m.
Sponge-cake ...........45 to 60 m.
Plain cake ............30 to 40 m.
Fruit cake ............ 2 to 3 hrs.
Cookies................ 10 to 15 m.
Bread pudding ........ 1 hr.
Rice and Tapioca....... 1 hr.
Indian pudding ........ 2 to 3 hrs.
Plum pudding ......... 2 to 3 hrs.
Custards ..............15 to 20 m.
Steamed brown-bread.. 3 hrs.
Steamed puddings ..... I to 3 hrs.
Pie-crust .............about 30 m.
Potatoes ...............30 to 45 m.
Baked beans .......... 6 to 8 hrs.
Braised meat .......... 3 to 4 hrs.
Scalloped dishes .......15 to 20 m.
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 fillet .................20 to 30 m.
Mutton, rare, per lb.... 10m.
Mutton, well done, per lb.................... 15 m.
Lamb, well done, per lb. 15 m.
Veal, well done, per lb. 20 m.
Pork, well done, per lb.. 30 m.
Turkey, 10 lbs. wt...... 3 hrs.
Chickens, 3 to 4 lbs. wt.l to 1 1/2 hrs.
Goose, 8 lbs........... 2 hrs.
Tame duck ............40 to 60 m.
Game duck ............30 to 40 m.
Grouse, Pigeons ....... 30 m.
Small birds ...........15 to 20 m.
Venison, per lb........ 15 m.
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.
Boiling.
Oatmeal, rolled ........ 30 m.
Coarse, steamed 3 hrs.
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.
Fish, long, whole, per lb...................... 6 to 10 m.
Fish, cubical, per lb----- 15 m.
Clams, Oysters ........ 3 to 5 m.
Beef, corned and a lamode ................ 3 to 5 hrs.
Veal. Mutton .......... 2 to 3 hrs.
Tongue ................ 3 to 4 hrs.
Ham ................... 5 hrs.
Sweetbreads ..........20 to 30 in.
Asparagus, Tomatoes, Peas .................15 to 20 m.
Macaroni, Potatoes, Spinach, Squash, Celery, Cauliflower, Greens ..............20 to 30 m.
Cabbage, Eeets. young.30 to 45 m.
Parsnips, Turnips .....30 to 45 m.
Carrots, Onions, Salsify .................30 to 60 m.
Beans, String and Shelled .............. 1 to 2 hrs.
Puddings, 1 qt., stmd.. 3 hrs.
Puddings, small ....... 1 hr.
Broiling.
Steak, one inch thick.. 4m.
Steak, one and a half inch thick ........... 6m.
Small, thin fish ....... 5 to 8 m.
Thick fish .............12 to 15 m.
Chops broiled in paper. 8 to 10 m.
Chickens .............. 20 m.
Liver, Tripe, Bacon----- 3 to 8 m.
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