Page:The Boston cooking-school cook book.djvu/54

30 {|
 * |Cake (layer)
 * |20 to 30
 * |Cake (loaf)
 * |40 to 60
 * |Cake (pound)
 * |11/4 to 11/2
 * |Cake (fruit)
 * |11/4 to 2
 * |Cake (wedding)
 * |3
 * ALIGN="CENTER" COLSPAN="2"| or steam 2 hours and bake11/2</SUB>
 * |Baked batter puddings
 * |35 to 45
 * |Bread pudding
 * |1
 * |Tapioca or Rice Pudding
 * |1
 * |Rice Pudding (poor man&#146;s)
 * |2 to 3
 * |Indian Pudding
 * |2 to 3
 * |Plum Pudding
 * |2 to 3
 * |Custard Pudding
 * |30 to 45
 * |Custard (baked in cups)
 * |20 to 25
 * |Pies
 * |30 to 50
 * |Tarts
 * |15 to 20
 * |Patties
 * |20 to 25
 * |Vol-au-vent
 * |50 to 60
 * |Cheese Straws
 * |8 to 10
 * |Scalloped Oysters
 * |25 to 30
 * |Scalloped dishes of cooked mixtures
 * |12 to 15
 * |Baked Beans
 * |6 to 8
 * |Braised Beef
 * |3<SUP>1</SUP>/<SUB>2</SUB> to 4<SUP>1</SUP>/<SUB>2</SUB>
 * |Beef, sirloin or rib, rare, weight 5 lbs
 * |1
 * |5
 * |Beef, sirloin or rib, rare, weight 10 lbs
 * |1
 * |30
 * |Beef, sirloin or rib well done, weight 5 lbs
 * |1
 * |20
 * |Beef, sirloin or rib, well done, weight 10 lbs
 * |1
 * |50
 * |Beef, rump, rare, weight 10 lbs
 * |1
 * |35
 * |Beef, rump, well done, weight 10 lbs
 * |1
 * |55
 * |Beef, (fillet)
 * |20 to 30
 * |Mutton (saddle)
 * |1<SUP>1</SUP>/<SUB>4</SUB> to 1<SUP>1</SUP>/<SUB>2</SUB>
 * |Lamb (leg)
 * NOWRAP|1<SUP>1</SUP>/<SUB>4</SUB> to 1<SUP>3</SUP>/<SUB>4</SUB>
 * |Lamb (forequarter)
 * |1 to 1<SUP>1</SUP>/<SUB>4</SUB>
 * |Lamb (chops) in paper cases
 * |15 to 30
 * |Veal (leg)
 * |3<SUP>1</SUP>/<SUB>2</SUB> to 4
 * |Veal (loin)
 * |2 to 3
 * |Pork (chine or sparerib)
 * |3 to 3<SUP>1</SUP>/<SUB>2</SUB>
 * |Chicken, weight 3 to 4 lbs
 * |1 to 1<SUP>1</SUP>/<SUB>2</SUB>
 * |Turkey, weight 9 lbs
 * |2<SUP>1</SUP>/<SUB>2</SUB> to 3
 * |Goose, weight 9 lbs
 * |2
 * |Duck (domestic)
 * |1 to 1<SUP>1</SUP>/<SUB>4</SUB>
 * |Duck (wild)
 * |20 to 30
 * }
 * |Beef, sirloin or rib, rare, weight 5 lbs
 * |1
 * |5
 * |Beef, sirloin or rib, rare, weight 10 lbs
 * |1
 * |30
 * |Beef, sirloin or rib well done, weight 5 lbs
 * |1
 * |20
 * |Beef, sirloin or rib, well done, weight 10 lbs
 * |1
 * |50
 * |Beef, rump, rare, weight 10 lbs
 * |1
 * |35
 * |Beef, rump, well done, weight 10 lbs
 * |1
 * |55
 * |Beef, (fillet)
 * |20 to 30
 * |Mutton (saddle)
 * |1<SUP>1</SUP>/<SUB>4</SUB> to 1<SUP>1</SUP>/<SUB>2</SUB>
 * |Lamb (leg)
 * NOWRAP|1<SUP>1</SUP>/<SUB>4</SUB> to 1<SUP>3</SUP>/<SUB>4</SUB>
 * |Lamb (forequarter)
 * |1 to 1<SUP>1</SUP>/<SUB>4</SUB>
 * |Lamb (chops) in paper cases
 * |15 to 30
 * |Veal (leg)
 * |3<SUP>1</SUP>/<SUB>2</SUB> to 4
 * |Veal (loin)
 * |2 to 3
 * |Pork (chine or sparerib)
 * |3 to 3<SUP>1</SUP>/<SUB>2</SUB>
 * |Chicken, weight 3 to 4 lbs
 * |1 to 1<SUP>1</SUP>/<SUB>2</SUB>
 * |Turkey, weight 9 lbs
 * |2<SUP>1</SUP>/<SUB>2</SUB> to 3
 * |Goose, weight 9 lbs
 * |2
 * |Duck (domestic)
 * |1 to 1<SUP>1</SUP>/<SUB>4</SUB>
 * |Duck (wild)
 * |20 to 30
 * }
 * |Veal (leg)
 * |3<SUP>1</SUP>/<SUB>2</SUB> to 4
 * |Veal (loin)
 * |2 to 3
 * |Pork (chine or sparerib)
 * |3 to 3<SUP>1</SUP>/<SUB>2</SUB>
 * |Chicken, weight 3 to 4 lbs
 * |1 to 1<SUP>1</SUP>/<SUB>2</SUB>
 * |Turkey, weight 9 lbs
 * |2<SUP>1</SUP>/<SUB>2</SUB> to 3
 * |Goose, weight 9 lbs
 * |2
 * |Duck (domestic)
 * |1 to 1<SUP>1</SUP>/<SUB>4</SUB>
 * |Duck (wild)
 * |20 to 30
 * }
 * |2<SUP>1</SUP>/<SUB>2</SUB> to 3
 * |Goose, weight 9 lbs
 * |2
 * |Duck (domestic)
 * |1 to 1<SUP>1</SUP>/<SUB>4</SUB>
 * |Duck (wild)
 * |20 to 30
 * }
 * |1 to 1<SUP>1</SUP>/<SUB>4</SUB>
 * |Duck (wild)
 * |20 to 30
 * }
 * |20 to 30
 * }
 * }