Page:The Boston cooking-school cook book (1910).djvu/52

 9  large eggs                       = 1 pound 1  square Baker's chocolate         = 1 ounce 1/3 cup almonds blanched and chopped = 1  " A few grains is less than one-eighth teaspoon. 3   teaspoons                        = 1 tablespoon 16  tablespoons                      = 1 cup 2 tablespoons butter                 = 1 ounce 4 tablespoons flour                  = 1 ounce

TIME-TABLES FOR COOKING

Boiling

Hours      Minutes

Coffee                                            1 to 3 Eggs, soft cooked                                 6 to 8 "   hard   "                                    35 to 45 Mutton, leg                           2 to 3 Ham, weight 12 to 14 lbs. 4 to 5 Corned Beef or Tongue                 3 to 4 Turkey, weight 9 lbs. 2 to 3 Fowl, " 4 to 5 lbs.                   2 to 3 Chicken, " 3 lbs. 1 to 1-1/4 Lobster                                          25 to 30 Cod and Haddock, weight 3 to 5 lbs. 20 to 30 Halibut, thick piece, " 2 to 3 lbs.                 30 Bluefish and Bass,    " 4 to 5 lbs. 40 to 45 Salmon, weight 2 to 3 lbs. 30 to 35 Small Fish                                        6 to 10 Potatoes, white                                  20 to 30 " sweet                                        15 to 25 Asparagus                                         20 to 30 Peas                                              20 to 60 String Beans                           1 to 2-1/2 Lima and other Shell Beans             1 to 1-1/4 Beets, young                                      45  "    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