Turkey of eight or ten pounds weight, not less than three hours.
Goose of seven or eight pounds, two hours.
Chickens, from an hour to an hour and a half.
Tame ducks, one hour.
Game duck, from thirty to forty minutes.
Partridges, grouse, &c., half an hour.
Pigeons, half an hour.
Small birds, twenty minutes.
TIME TABLE FOR BOILED MEATS.
Beef _a 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.
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