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Boiling. | ||
Articles. | Time. | |
Hours. | Minutes. | |
Coffee | 1 to 3 | |
Eggs, soft cooked | 6 to 8 | |
Eggs, hard cooked | 35 to 45 | |
Mutton, leg | 2 to 3 | |
Ham, weight 12 to 14 lbs. | 4 to 5 | |
Corned Beef or Tongue | 3 to 4 | |
Turkey, weight 9 lbs. | 2 to 3 | |
Fowl, weight 4 to 5 lbs. | 2 to 3 | |
Chicken, weight 3 lbs. | 1 to 1¼ | |
Lobster | 25 to 30 | |
Cod and Haddock, weight 3 to 5 lbs. | 20 to 30 | |
Halibut, thick piece, weight 2 to 3 lbs. | 30 | |
Bluefish and Bass, weight 4 to 5 lbs. | 40 to 45 | |
Salmon, weight, 2 to 3 lbs. | 30 to 35 | |
Small Fish | 6 to 10 | |
Potatoes, white | 20 to 30 | |
Potatoes, sweet | 15 to 25 | |
Asparagus | 20 to 30 | |
Peas | 20 to 60 | |
String Beans | 1 to 2 ½ | |
Lima and other Shell Beans | 1 to 1 ¼ | |
Beets, young | 45 | |
Beets, old | 3 to 4 | |
Cabbage | 35 to 60 | |
Oyster Plant | 45 to 60 | |
Turnips | 30 to 45 | |
Onions | 45 to 60 | |
Parsnips | 30 to 45 | |
Spinach | 25 to 30 | |
Green Corn | 12 to 20 | |
Cauliflower | 20 to 25 | |
Brussels Sprouts | 15 to 20 | |
Tomatoes, stewed | 15 to 20 | |
Rice | 20 to 30 | |
Macaroni | 20 to 25 | |
Broiling. | ||
Steak, one inch thick | 4 to 6 | |
Steak, one and one-half inch thick | 8 to 10 | |
Lamb or Mutton Chops | 6 to 8 | |
Lamb or Mutton Chops in paper cases | 10 | |
Quails or Squabs | 8 | |
Quails or Squabs in paper cases | 10 to 12 | |
Chickens | 20 | |
Shad, Bluefish, and Whitefish | 15 to 20 | |
Slices of fish, Halibut, Salmon, and Swordfish | 12 to 15 | |
Small, thin Fish | 5 to 8 | |
Liver and Tripe | 4 to 5 | |
Bread (white loaf) | 45 to 60 | |
Bread (Graham loaf) | 35 to 45 | |
Bread (sticks) | 10 to 15 | |
Biscuits or Rolls (raised) | 12 to 20 | |
Biscuits (baking powder) | 12 to 15 | |
Gems | 25 to 30 | |
Muffins (raised) | 30 | |
Muffins (baking powder) | 20 to 25 | |
Corn Cake (thin) | 15 to 20 | |
Corn Cake (thick) | 30 to 35 | |
Gingerbread | 20 to 30 | |
Cookies | 6 to 10 | |
Sponge Cake | 45 to 60 | |
Cake (layer) | 20 to 30 | |
Cake (loaf) | 40 to 60 | |
Cake (pound) | 1¼ to 1½ | |
Cake (fruit) | 1¼ to 2 | |
Cake (wedding) | 3 | |
or steam 2 hours and bake 1½ | ||
Baked batter puddings | 35 to 45 | |
Bread puddings | 1 | |
Tapioca or Rice Pudding | 1 | |
Rice Pudding (poor man’s) | 2 to 3 | |
Indian Pudding (poor man's) | 2 to 3 | |
Plum Pudding (poor man’s) | 2 to 3 | |
Custard Pudding (poor man’s) | 30 to 45 | |
Custard (baked in cups) | 20 to 25 | |
Pies | 30 to 50 | |
Tarts | 15 to 20 | |
Patties | 20 to 25 | |
Vol-au-vent | 50 to 60 | |
Cheese Straws | 8 to 10 | |
Scalloped Oysters | 25 to 30 | |
Scalloped dishes of cooked mixtures | 12 to 45 | |
Baked Beans | 6 to 8 | |
Braised Beef | 3½ to 4½ | |
Beef, sirloin or rib, rare, weight 5 lbs. | 1 | 5 |
Beef, sirloin or rib, rare, weight 10 lbs. | 1 | 30 |
Beef, sirloin or rib, well done, weight 5 lbs. | 1 | 20 |
Beef, sirloin or rib, well done, weight 5 lbs. | 1 | 50 |
Beef, rump, rare, weight 10 lbs. | 1 | 35 |
Beef, rump, well done, weight 10 lbs. | 1 | 55 |
Beef (fillet) | 20 to 30 | |
Mutton (saddle) | 1¼ to 1½ | |
Lamb (leg) | 1¼ to 1¾ | |
Lamb (forequarter) | 1 to 1¼ | |
Lamb (chops) in paper cases | 15 to 20 | |
Veal (leg) | 3½ to 4 | |
Veal (loin) | 2 to 3 | |
Pork (chine or sparerib) | 3 to 3½ | |
Chicken, weight 3 to 4 lbs. | 1 to 1½ | |
Turkey, weight 9 lbs. | 2½ to 3 | |
Goose, weight 9 lbs. | 2 | |
Duck (domestic) | 1 to 1¼ | |
Duck (wild) | 20 to 30 | |
Grouse | 25 to 30 | |
Partridge | 45 to 50 | |
Pigeons (potted) | 2 | |
Fish (thick), weight 3 to 4 lbs. | 45 to 60 | |
Fish (small) | 20 to 30 | |
Frying. | ||
Muffins, Fritters, and Doughnuts | 3 to 5 | |
Croquettes and Fishballs | 1 | |
Potatoes, raw | 4 to 8 | |
Breaded Chops | 5 to 8 | |
Fillets of Fish | 4 to 6 | |
Smelts, Trout, and other small Fish | 3 to 5 |