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Published 1903
SOUPS | ||
Variety | Time Boiling on Fire | Time in Cooker |
Celery Soup | 5 Minutes | 2 Hours or More |
Vegetable Soup | 15 Minutes | 4 Hours or More |
Chicken Soup | 15 Minutes | 4 Hours or More |
4 lbs. Veal Soup | 15 Minutes, 4 or 5 hrs. or over night | |
4 lbs. Beef Soup | 25 Minutes, 4 or 5 hrs. or over night | |
MEATS | ||
Boiled Ham | 30 Minutes | 6 Hours or More |
Corned Beef | 30 Minutes | 6 Hours or More |
Boiled Beef or Mutton | 25 Minutes | 4 Hours or More |
Boiled Young Chicken | 15 Minutes | 3 Hours or More |
Boiled Old Chicken | 30 Minutes | 5 Hours or More |
Boiled Fish | 10 Minutes | 2 Hours or More |
VEGETABLES | ||
Peas (green) | 2 Minutes | 2 Hours or More |
Cauliflower | 5 Minutes | 1 Hour or More |
String Beans | 5 Minutes | 2 Hours or More |
Potatoes | 6 Minutes | 1½ Hours or More |
Turnips | 10 Minutes | 2 Hours or More |
Beets | 15 Minutes | 3 Hours or More |
Cabbage, (winter) | 10 Minutes | 3 Hours or More |
FRUITS | ||
Fresh Fruits | 5 Minutes | 1½ Hours or More |
Dried fruit, (after soaking) | 10 Minutes | 2 Hours or More |
CEREALS | ||
Rice, 1 part to 3 of water | 5 Minutes | 1½ Hours or More |
Wheatena | 5 Minutes | 2 Hours or Hore |
Quaker Oats | 5 Minutes | 2 Hours or More |