Page:The Boston cooking-school cook book (1910).djvu/54

 Rice Pudding (poor man's)                  2 to 3 Indian "                                    2 to 3 Plum    "                                    2 to 3 Custard "                                          30 to 45  "     (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                          3-1/2 to 4-1/2 Beef, sirloin or rib, rare, weight 5 lbs. 1         5 "       "      "      "      "    10  "        1         30 "       "      "     well done, weight 5 lbs.  1         20 "       "      "         "        "   10  "    1         50 Beef, rump, rare, weight 10 lbs.                1         35 "     "    well done, weight 10 lbs.           1         55 " (fillet)                                          20 to 30 Mutton (saddle)                    1-1/4 to 1-1/2 Lamb (leg)                         1-1/4 to 1-3/4 " (forequarter)                       1 to 1-1/4 " (chops) in paper cases                            15 to 20 Veal (leg)                             3-1/2 to 4 "  (loin)                                 2 to 3 Pork (chine or sparerib)                3 to 3-1/2 Chicken, weight 3 to 4 lbs.             1 to 1-1/2 Turkey, weight 9 lbs.                   2-1/2 to 3 Goose, weight 9 lbs.                            2 Duck (domestic)                         1 to 1-1/4 "   (wild)                                          20 to 30 Grouse                                              25 to 30 Partridge                                           45 to 50 Pigeons (potted)                               2 Fish (thick), weight 3 to 4 lbs. 45 to 60 " (small)                                          20 to 30

Frying

Muffins, Fritters, and Doughnuts                     3 to 5 Croquettes and Fishballs                               1