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Page 97
Partridges, grouse, &c., half an hour.
Pigeons, half an hour.
Small birds, twenty minutes.
TIME TABLE FOR BOILED MEATS.
Beef _� la mode_, eight pounds, four hours.
Corned beef, eight pounds, four hours.
Corned or smoked tongue, eight pounds, four hours.
Ham, eight or ten pounds, five hours.
Mutton, twenty minutes to a pound.
Veal, half an hour to a pound.
Turkey, ten pounds, three hours.
Chickens, one hour and a half.
Old fowls, two or three hours.
TIME TABLE FOR FISH.
Halibut and salmon, fifteen minutes to a pound.
Blue-fish, bass, &c., ten minutes to a pound.
Fresh cod, six minutes to a pound.
Baked halibut, twelve minutes to a pound.
Baked blue-fish, &c., ten minutes to a pound.
Trout, pickerel, &c., eight minutes to a pound.
TIME TABLE FOR VEGETABLES.
_Half an hour_,--Pease, potatoes, asparagus, rice, corn, summer squash,
canned tomatoes, macaroni.
_Three-quarters of an hour_,--Young beets, young turnips, young carrots
and parsnips, baked potatoes (sweet and Irish), boiled sweet potatoes,
onions, canned corn, tomatoes.
_One hour_,--New cabbage, shelled and string beans, spinach and greens,
cauliflower, oyster-plant, and winter squash.
_Two hours_,--Winter carrots, parsnips, turnips, cabbage, and onions.
_Three to eight hours_,--Old beets.
TIME TABLE FOR BREAD, CAKES, ETC.
Bread,--large loaves, an hour; small loaves, from half to three-quarters
of an hour.
Biscuits and rolls, in from fifteen to twenty minutes.
Brown bread, steamed, three hours.
Loaves of sponge cake, forty-five minutes; if thin, about thirty.
Loaves of richer cake, from forty-five minutes to an hour.
Fruit cake, about two hours, if in two or three pound loaves.
Small thin cakes and cookies, from ten to fifteen minutes. Watch
carefully.
Baked puddings, rice, &c., one hour.
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