Mode of Preparation

Time ok

Cooking

TlMk OF

Digestion

Apples, sour, hard.....................................

Raw

H. M.

H. M.

2 50

Apples, sweet and mellow........................

Raw

1 50

Asparagus..........................

Boiled

15 to 30

2 30

Beans (pod).................

Boiled

100

2 30

Beans with green Corn..........

Boiled

45

3 45

Beef....................

Roasted

*25

3 00

Beefsteak....................

Broiled

15

3 00

Beefsteak.....................

Fried

15

4 00

Beets, young....................

Boiled

200

3 45

Beets, old...................

Boiled

430

4 00

Bread, Corn...............

Baked

45

3 15

Bread, Wheat......................

Baked

100

3 30

Butter........................

Melted

3 30

Cabbage.............................

Boiled

100

4 30

Cauliflower.....................

Boiled

1-2 00

2 30

Cake, Sponge..............

Baked

45

2 30

Carrot, Orange.............

Boiled

100

3 15

Cheese, old.......................

Raw

3 30

Chicken....................

Fricasseed

100

3 45

Codfish,dry and whole.........................

Boiled

*15

2 00

Custard (one quart)............

Baked

30

2 45

Duck, tame.....................

Roasted

130

4 00

Duck, wild....................

Roasted

I00

4 50

Dumpling, Apple..............

Boiled

100

3 00

Eggs, hard.......................

Boiled

10

3 30

Eggs, soft.......................

Boiled

3

3 00

Eggs.......................

Fried

5

3 30

Fowls, domestic, roasted or...................

Boiled

100

4 00

Lamb...........................

Boiled

* 20

2 30

Meat and vegetables.......................

Hashed

30

2 30

Milk.........................

Boiled

.

2 00

Mutton.....................

Roast

*25

3 15

Mutton.....................

Broiled

20

3 00

Onions..........................

Boiled

1-2 00

3 00

Oysters..................

Stewed

5

3 30

Parsnips......................

Boiled

100

3 00

Pigs' Feet......................

Soused

...

1 00

Pork........................

Roast

*30

5 15

Pork........................

Boiled

*25

4 30

Pork, raw or....................

Fried

4 15

Pork........................

Broiled

20

3 15

Potatoes...................

Boiled

30

3 30

Potatoes...................

Baked

45

3 30

Potatoes...................

Roasted

45

2 30

Rice........................

Boiled

20

1 00

Sausage....................

Fried

25

4 00

Soup, Vegetable.................

Boiled

100

4 00

Soup, Chicken...................

Boiled

200

3 00

Soup, Oyster or mutton....................

Boiled

+ 330

3 30

Spinach.......................

Boiled

1-200

2 30

Tapioca.............................

Boiled

1 30

2 00

Tomatoes.......................

Fresh

1 00

2 30

Tomatoes..................

Canned

30

2 30

Trout, Salmon, fresh, boiled or.................

Fried

30

1 30

Turkey, boiled or....................

Roasted

* 20

2 30

Turnips...............

Boiled

45

3 30

Veal...........................

Broiled

20

4 00

* Minutes to the pound. Mutton Soup.

The time given is the general average; the time will vary slightly with the quality of the article.