Time Table for the Housekeeper
Description
This section is from the book "The Home Cyclopedia Of Health And Medicine", by Henry Hartshorne. Also available from Amazon: Home Cyclopedia of Necessary Knowledge.
Time Table for the Housekeeper
Mode of Preparation | Time ok Cooking | TlMk OF | |
Apples, sour, hard..................................... | Raw | H. M. | H. M. 2 50 |
Apples, sweet and mellow........................ | Raw |
| 1 50 |
Asparagus.......................... | Boiled | 15 to 30 | 2 30 |
Beans (pod)................. | Boiled | 100 | 2 30 |
Beans with green Corn.......... | Boiled | 45 | 3 45 |
Beef.................... | Roasted | *25 | 3 00 |
Beefsteak.................... | Broiled | 15 | 3 00 |
Beefsteak..................... | Fried | 15 | 4 00 |
Beets, young.................... | Boiled | 200 | 3 45 |
Beets, old................... | Boiled | 430 | 4 00 |
Bread, Corn............... | Baked | 45 | 3 15 |
Bread, Wheat...................... | Baked | 100 | 3 30 |
Butter........................ | Melted |
| 3 30 |
Cabbage............................. | Boiled | 100 | 4 30 |
Cauliflower..................... | Boiled | 1-2 00 | 2 30 |
Baked | 45 | 2 30 | |
Boiled | 100 | 3 15 | |
Cheese, old....................... | Raw |
| 3 30 |
Chicken.................... | Fricasseed | 100 | 3 45 |
Codfish,dry and whole......................... | Boiled | *15 | 2 00 |
Custard (one quart)............ | Baked | 30 | 2 45 |
Duck, tame..................... | Roasted | 130 | 4 00 |
Duck, wild.................... | Roasted | I00 | 4 50 |
Dumpling, Apple.............. | Boiled | 100 | 3 00 |
Eggs, hard....................... | Boiled | 10 | 3 30 |
Eggs, soft....................... | Boiled | 3 | 3 00 |
Eggs....................... | Fried | 5 | 3 30 |
Fowls, domestic, roasted or................... | Boiled | 100 | 4 00 |
Lamb........................... | Boiled | * 20 | 2 30 |
Meat and vegetables....................... | Hashed | 30 | 2 30 |
Milk......................... | Boiled | . | 2 00 |
Mutton..................... | Roast | *25 | 3 15 |
Mutton..................... | Broiled | 20 | 3 00 |
Onions.......................... | Boiled | 1-2 00 | 3 00 |
Oysters.................. | Stewed | 5 | 3 30 |
Parsnips...................... | Boiled | 100 | 3 00 |
Pigs' Feet...................... | Soused | ... | 1 00 |
Pork........................ | Roast | *30 | 5 15 |
Pork........................ | Boiled | *25 | 4 30 |
Pork, raw or.................... | Fried | 4 15 | |
Pork........................ | Broiled | 20 | 3 15 |
Potatoes................... | Boiled | 30 | 3 30 |
Potatoes................... | Baked | 45 | 3 30 |
Potatoes................... | Roasted | 45 | 2 30 |
Rice........................ | Boiled | 20 | 1 00 |
Sausage.................... | Fried | 25 | 4 00 |
Soup, Vegetable................. | Boiled | 100 | 4 00 |
Soup, Chicken................... | Boiled | 200 | 3 00 |
Soup, Oyster or mutton.................... | Boiled | + 330 | 3 30 |
Spinach....................... | Boiled | 1-200 | 2 30 |
Tapioca............................. | Boiled | 1 30 | 2 00 |
Tomatoes....................... | Fresh | 1 00 | 2 30 |
Tomatoes.................. | Canned | 30 | 2 30 |
Fried | 30 | 1 30 | |
Turkey, boiled or.................... | Roasted | * 20 | 2 30 |
Turnips............... | Boiled | 45 | 3 30 |
Veal........................... | Broiled | 20 | 4 00 |
* Minutes to the pound. Mutton Soup.
The time given is the general average; the time will vary slightly with the quality of the article.
Continue to:
My Books
