The Providence news. (Providence [R.I.]) 1891-1906, 1897-06-30
~~xA~>~N~NNr~NOT
5 COOKERY. :
An~N~NUN
original and copyrighted feature Fea send any s"g
oesons receipts special editor addressed Good Cookery
Water Street. Boston. -,

Ny Dear Sallle:-
suppose by this time you have learned
all the measurements which i sent you
last week, and are ready for time
rules. Now IL is just as important that
you bake or boil an article of food just
long enough and not too long, as IL is for
you to measure your spoonfuls correctly
would advise you to cut this list out
paste II on a piece OF cardboard and
hang IL i'm the pantry. You will find 1t
valuable am sure. for old cooks as well
as young ones. sometimes get puzzled
about how hong to cook vegetables, espe-
cially those which are seasonable only
In the spring or summer.
READY REFERENCE TABLE.
f3aking: ..G
Beans. s TO 10 hours.
Beef. sirloin. rare. s to 10 minutes fo-
zach pound.
Beef sirloin, well done. IL to Is minues.
for each pound.
Beef, long or short fiilet. 20 to 80 min.
utes.
Beef. rolled rib or rump. IL to Is min
utes for each pound.
Biscuit, 10 TO 20 minutes, according to
size.
Bread, 40 to so minutes.
Cake plain, 20 TO 40 minutes.
Cake. sponge. As To so minutes.
Chickens, three to four pounds, to1i5
hours.
Graham gems. 80 minutes.
Cookies, 10 to 10 minutes. 4
Custards, Is to 20 minutes.
| Duck, tame 40 10 so minutes.
Fish six to eight pounds. one hour.
gingerbread. 20 TO 80 minutes.
Lamb. well done, 15 minutes for each
pound.
Mutton, rare. 10 minutes for each
mound: well done. Is minutes for each
pound.
Pie crust, or as 1t is often called. plain
paste, 80 to 40 minutes.
Pork. well done, 80 minutes for each
pound.
Potatoes, 30 to 40 minutes. according to
size.
pudding, bread, rice and tapioca, one
hour.
Pudding, plum, to hours.
Rolls. 10 to 10 minutes.
Turkey, ten pounds. hours
Boiling:
Asparagus, Is to 20 minutes.
I Bass, 10 minutes.
| Beans, string, 2 hours.
4 Beef a la mode, to hours.
/ Beets. young As to go minutes.
Blue fish, 10 minutes for each pound.
Brown bread. hours.
Cabbage. young, 80 to 45 minutes.
Carrots, As to so minutes.
I Caulinower. 30 TO 45 minutes
I Celery. 30 10 45 minutes.
\ Chickens 40 TO 60 minutes.
l CLANS, 3 to minutes.
Goldfish. 6 minutes for each pound.
Coffee. to minutes.
I Corn, green 5 TO minutes.
Corned beef, 1 to hours.
] Eggs, 3 TO 5 minutes.
Eggs, hard boiled. for sauces. Is to 20
Gninutes.
Fowl. to 3 hours.
Eaddock, minutes for each pound.
Halibut, 10 minutes for each pound.
I Ham, hours.
Hominy, to 2 hours.
Lamb. hour.
4 Eacaronl. 20 to 30 minutes.
Oatmeal, l 10 hours.
[ Onions, 30 10 Az minutes.
Oysters. 3 minutes.
Oyster plant. 20 to so minutes.
1 Tarsnips. so TO Is minutes.
Peas 10 to 20 minutes.
Potatoes. 20 % 80 minutes.
Rice, Is &c 20 minutes.
Salmon. IS minutes for each pound.
snrail fish. minutes for each pound.
Smoked tongue. 8 TO hours
Spinach 20 10 30 minutes.
Squash. 90 to 30 minutes
Sweebrea.s. 20 TO 30 minutes.
tomatoes, Is to 20 minutes.
| Turkey, to hours.
Trrnirs, 30 10 * minutes.
Veal. . tc hours.
1 Wheat, / 20 hours.
Broiling:
Chickens 90 minutes.
Chops. s minutes.
! Steak. 10 8 minutes.
! Fish, 5 to is minutes.
Frying:
Bacon 3 to s minutes.
Dreaded chops 90 minutes.
CroQuettes. l minute.
DoughnEts, 3 20 minutes.
Tishballs, minute.
Tritters 3 10 minutes.
Mufins. 3 20 minutes
Small ish. 10 3 minutes.
Smells, minute.
Now you must remember that n is
equally as important 90 have things sea-
soncd properly as cooked properly. SO be
careful IN serving food that Il Is salted
and peppcred and buttered TO the relish.
ing point as salt and pepper are grea
aids 10 digestion.
send you some prescriptions here
with which think will be acceptable.
Yours cordially,
COMFORT JONES.
Doctor Of Cookery.
Dorchester, Mass.