Page:The Boston cooking-school cook book (1910).djvu/55

 Potatoes, raw                                     4 to 8 Breaded Chops                                     5 to 8 Fillets of Fish                                   4 to 6 Smelts, Trout, and other small Fish               3 to 5

—Length of time for cooking fish and meat does not depend so much on the number of pounds to be cooked as the extent of surface exposed to the heat.