| 1 hour. |
+----------------------------+------------------------+
| Ducks, wild, very hot oven | 25 minutes. |
+----------------------------+------------------------+
| |
| FISH |
+----------------------------+------------------------+
| Large Fish | 1 hour, about |
+----------------------------+------------------------+
| Small Fish | 20 to 30 mins. |
+----------------------------+------------------------+

BROILING

+-------------------------------------------+
| Time |
+-------------------------------------------+
| Steak, 1 inch thick | 8 to 10 min. |
+--------------------------+----------------+
| Steak, 1-1/2 inch thick | 10 to 15 " |
+--------------------------+----------------+
| Mutton Chops, French | 8 minutes. |
+--------------------------+----------------+
| Mutton Chops, English | 10 " |
+--------------------------+----------------+
| Spring Chicken | 20 " |
+--------------------------+----------------+
| Quail | 8 to 10 min. |
+--------------------------+----------------+
| Grouse | 15 minutes. |
+--------------------------+----------------+
| Squabs | 10 to 15 min. |
+--------------------------+----------------+
| Shad, Bluefish, Trout | 15 to 25 " |
+--------------------------+----------------+
| Small Fish | 5 to l0 " |
+--------------------------+----------------+

WEIGHTS AND MEASURES

4 gills = 1 pint.
2 pints = 1 quart.
4 quarts = 1 gallon.
16 ounces = 1 pound.

1/2 kitchen cupful = 1 gill.
1 kitchen cupful = 1/2 pint or 2 gills.
4 kitchen cupfuls = 1 quart.

2 cupfuls of granulated sugar } = 1 pound
2-1/2 cupfuls of powdered sugar }
1 tablespoonful of sugar = 1/2 oz.
1 tablespoonful of butter =
Butter size of an egg = 2 oz.
1 cupful of butter = 1/2 pound.
4 cupfuls of flour } = pound
1 quart }
16 tablespoonfuls of dry material = 1 cupful.
16 tablespoonfuls of liquid = 1 cupful.

PROPORTIONS

5 to 8 eggs to 1 quart of milk for custards.
3 to 4 eggs to 1 pint of milk for custard