Steamed pudding 1 to 3 hrs.
Pastry (thick) 30 to 50 m.
Potatoes 30 to 45 m.
Braised meat 3 to 4 hrs.

BAKING MEATS.

Beef, sirloin, rare, per lb. 8 to 10 m.
Beef, well done, per lb. 12 to 15 m.
Beef, rolled rib or rump, per lb. 12 to 15 m.
Beef, fillet, per lb. 20 to 30 m.
Mutton, rare, per lb. 10 m.
Mutton, well done, per lb. 15 m.
Lamb, well done, per lb. 15 m.
Veal, well done, per lb. 20 m.
Pork, well done, per lb. 30 m.
Turkey, 10 lbs. weight 2-1/2 hrs.
Chicken, 3 to 4 lbs. weight 1 to 1-1/2 hr.
Goose, 8 lbs. 2 hrs.
Tame duck 1 to 1-1/2 hr.
Game 40 to 60 m.
Grouse 30 to 40 m.
Small birds 20 to 25 m.
Venison, per lb. 15 m.
Fish, 6 to 8 lbs. 1 hr.
Fish, small 30 to 40 m.

VEGETABLES (BOILING).

Rice, green corn, peas, tomatoes, asparagus
(hard boiled eggs) 20 to 25 m.
Potatoes, macaroni, squash, celery, spinach 25 to 30 m.
Young beets, carrots, turnips, onions, parsnips,
cauliflower 30 to 45 m.
Young cabbage, string beans, shell beans, oyster plant 45 to 60 m.
Winter vegetables, oatmeal, hominy and wheat 1 to 2 hrs.

FRYING (DEEP).

Smelts, croquettes, fish balls 1 to 2 m.
Muffins, fritters, doughnuts 4 to 6 m.
Fish, breaded chops 5 to 7 m.

BROILING.

Steak, 1 inch thick 6 to 8 m.
Steak, 1-1/2 inch thick 8 to 10 m.
Fish, small 6 to 8 m.
Fish, thick 12 to 15 m.
Chops 8 to 10 m.
Chicken 20 m.

Table of Proportions.

1 qt. of liquid to 3 qts. of flour for bread.
1 qt. of liquid to 2 qts. of flour for muffins.
1 qt. of liquid to 1 qt. of flour for batters.
1 cup of yeast (1 yeast cake) to 1