Evening Republican, Volume 16, Number 55, Rensselaer, Jasper County, 4 March 1912 — COOKING TIME-TABLE [ARTICLE]

COOKING TIME-TABLE

TIME ALLOWED IS OF UTMOST IMPORTANCE. Too Long or Too Bhort Application of Fire Will Bpoll Any Dish—Follow These Rules and Bueeese ~ la Certain. Loaf bread, 45 to 60 minutes; rolls and biscuits, 10 to 20 minutes; graham gems, SO ; gingerbread, 20 to 30 minutes; sponge cake, 45 to 60 minutes; plain cake, 30 to 40 minutes; fruit cake, 2 to 3 hours f cookies, *LO to 15 minutes; bread pudding, 1hour; rice and tapioca, 1 hour; Indian pudding, 2 to 3 hours; steamed pudding, 1 to ? hours; steamed brown bread, 3 hours; custards, 15 to 20 minutes; pies, 30 to 45 minutes; plum pudding, 2 to 3 hours. Time for Cooking Vegetables.— Greens, dandelions, 1% hours; spinach, 20 to 30 minutes; string beans, 1 to 2 hours; green peas, 20 to 30 minutes; beets, 1 to 3 hours; turnips, 1 to Jlhours; squash, 1 hopr; potatoes boiled, 20 to 30 minutes; potatoes baked, 1 hour; corn, 20 minutes; carrots, % to 1 hour; asparagus, 15 to 25 minutes; cabbage, 1 to 3 hours. Time for Broiling.—Steak, 1 inch thick, 4 to 6 minutes; steak, 1% inches thick, 8 to 15 minutes; fish, small and thin, 5 to 8 minutes; fish, thick, 15 to 25 minutes;, chicken, 20 to 30 minutes. Time for Cooking Meats. —Beef, underdone", per pound, 9 to 10 minntes; beef, fillet of, 20 to 40 minutes; mutton, leg, per pound, 10 to 12 minutes; mutton, stuffed shoulder, per pound, 18 minutes; veal, loin of, plain, per pound, 15 to 18 minutes; veal, stuffed, per pound, 20 minutes; pork, spare ribs, per pound, 15 to 30 minutes; pork, loin or shoulder, per pound, 20 to 30 minutes; liver, baked or braised, 1 to 1% hours; corned beef, per pound, 25 to 30 minutes; boiled (simmered) beef, per pound, 20 to 30 minutes; ham, per pound, after water boils, 15 to 20 minutes; bacon, per pound, 15 minutes; chicken, baked, 3 to 4 pounds, 1 to 2 hours; turkey, 10 pounds, 3 hours; goose, 8 pounds, 3 hours; duck, tame, 40 to 60 minutes; duck, wild, 80 to 40 minutes; grouse, pigeons and other large birds, 30 minutes; small birds, 10 to 15 minutes; venison, per pound, 15 minutes; fish, long and thin, 6 to 9 pounds, 1 hour? fish, thick, 6 to 8 pounds, 1% to 2 hours; flßh, small, 20 to 30 minutes.