Page:The Boston cooking-school cook book.djvu/53

29 {|
 * |Beets, young
 * |45
 * |Beets, old
 * |3 to 4
 * |Cabbage
 * |35 to 60
 * |Oyster Plant
 * |45 to 60
 * |Turnips
 * |30 to 45
 * |Onions
 * |45 to 60
 * |Parsnips
 * |30 to 45>
 * |Spinach
 * |25 to 30
 * |Green Corn
 * |12 to 20
 * |Cauliflower
 * |20 to 25
 * |Brussels Sprouts
 * |15 to 20
 * |Tomatoes, stewed
 * |15 to 20
 * |Rice
 * |20 to 25
 * |Macaroni
 * |20 to 30
 * ALIGN="CENTER" COLSPAN="3"|Broiling
 * |Steak, one inch thick
 * |4 to 6
 * |Steak, one and one-half inches thick
 * |8 to 10
 * |Lamb or Mutton Chops
 * |6 to 8
 * |Lamb or Mutton Chops in paper cases
 * |10
 * |Quails or Squabs
 * |8
 * |Quails or Squabs in paper cases
 * |10 to 12
 * |Chickens
 * |20
 * |Shad, Bluefish, and Whitefish
 * |15 to 20
 * |Slices, of Fish, Halibut, Salmon, and Swordfish
 * |12 to 15
 * |Small, thin Fish
 * |5 to 8
 * |Liver and Tripe
 * |4 to 5
 * ALIGN="CENTER" COLSPAN="3"|Baking
 * |Bread (white loaf)
 * |45 to 60
 * |Bread (Graham loaf)
 * |35 to 45
 * |Bread (sticks)
 * |10 to 15
 * |Biscuits or Rolls (raised)
 * |12 to 20
 * |Biscuits (baking-powder)
 * |12 to 15
 * |Gems
 * |25 to 30
 * |Muffins (raised)
 * |30
 * |Muffins (baking-powder)
 * |20 to 25
 * |Corn Cake (thin)
 * |15 to 20
 * |Corn Cake (thick)
 * |30 to 35
 * |Gingerbread
 * |20 to 30
 * |Cookies
 * |6 to 10
 * |Sponge Cake
 * |45 to 60
 * }
 * |Quails or Squabs in paper cases
 * |10 to 12
 * |Chickens
 * |20
 * |Shad, Bluefish, and Whitefish
 * |15 to 20
 * |Slices, of Fish, Halibut, Salmon, and Swordfish
 * |12 to 15
 * |Small, thin Fish
 * |5 to 8
 * |Liver and Tripe
 * |4 to 5
 * ALIGN="CENTER" COLSPAN="3"|Baking
 * |Bread (white loaf)
 * |45 to 60
 * |Bread (Graham loaf)
 * |35 to 45
 * |Bread (sticks)
 * |10 to 15
 * |Biscuits or Rolls (raised)
 * |12 to 20
 * |Biscuits (baking-powder)
 * |12 to 15
 * |Gems
 * |25 to 30
 * |Muffins (raised)
 * |30
 * |Muffins (baking-powder)
 * |20 to 25
 * |Corn Cake (thin)
 * |15 to 20
 * |Corn Cake (thick)
 * |30 to 35
 * |Gingerbread
 * |20 to 30
 * |Cookies
 * |6 to 10
 * |Sponge Cake
 * |45 to 60
 * }
 * |Biscuits (baking-powder)
 * |12 to 15
 * |Gems
 * |25 to 30
 * |Muffins (raised)
 * |30
 * |Muffins (baking-powder)
 * |20 to 25
 * |Corn Cake (thin)
 * |15 to 20
 * |Corn Cake (thick)
 * |30 to 35
 * |Gingerbread
 * |20 to 30
 * |Cookies
 * |6 to 10
 * |Sponge Cake
 * |45 to 60
 * }
 * |15 to 20
 * |Corn Cake (thick)
 * |30 to 35
 * |Gingerbread
 * |20 to 30
 * |Cookies
 * |6 to 10
 * |Sponge Cake
 * |45 to 60
 * }
 * |Cookies
 * |6 to 10
 * |Sponge Cake
 * |45 to 60
 * }
 * |45 to 60
 * }
 * }