16 tbls. liquid 1 cup 2 cups butter (solid) 1 lb. 3 tbls. grated choc 1 oz. 1 qt. sifted corn meal . 1 lb. 1 oz. BOILING. Corned meats 4 to 6 hours Ox tongue 3 to 4 hours Ham — 12 to 14 lbs 4 to 5 hours Turkey— 10 lbs 3 to 31/2 hours Fowl — 4 to 5 lbs 4 to 5 hours Chicken — 3 lbs 1 to li/o hours Fish — 2 to 5 lbs 30 to 45 minutes Lobster 25 to 30 minutes Asparagus 20 to 30 minutes Beans, shell, string or snap 1 to 3 hours Beets, young 50 minutes Beets, old 3 to 4 hours Brussels sprouts 15 to 20 minutes Cabbage 35 to 60 minutes Carrots 1 hour Cauliflower 25 to 30 minutes Corn 12 to 20 minutes Macaroni 25 to 30 minutes Turnips and parsnips 30 to 45 minutes Onions 45 to 60 minutes Spinach 15 to 20 minutes Tomatoes, stewed 15 to 20 minutes Rice 20 to 30 minutes BROILING. Steak — 1 inch 4 to 10 minutes Steak — 11/2 inch thick 8 to 12 minutes Lamb or mutton chops 6 to 10 minutes Chicken 20 minutes Quails 8 minutes Squabs 10 to 12 minutes Shad, white fish and blue fish 15 to 20 minutes 34 ATLANTA WOMAN'S CLUE COOK BOOK Fish, slices 12 to 15 minutes Liver 4 to 5 minutes TIME TABLE FOR COOKING. BAKING. Mutton, leg rare per pound 10 minutes Mutton, forequarter " " 15 to 25 minutes. Mutton, leg, well done " " 14 to 20 minutes Lamb, well done " " 15 to 20 minutes Beef, loin or ribs, rare " " 8 to 10 minutes Beef, loin or ribs, well done " " 12 to 16 minutes Beef, ribs, rolled, rare " " 12 to 15 minutes Beef, ribs, rolled, well done " " 15 to 18 minutes Beef, fillet, rare " " 20 to 30 minutes Veal, well done " " 18 to 22 minutes Pork, well done " " 20 to 25 minutes Chicken " " 15 to 20 minutes Turkey — 9 lbs 3 hours Goose — 9 lbs 21/2 hours Duck, domestic 1 to II/4, hours Duck, wild 20 to 30 minutes Ham, whole 4 to 6 hours Fish — 3 to 4 lbs 45 to 60 minutes Small fish and fillets 20 minutes Bread, white — loaf 45 to 60 minutes Graham, loaf 35 to 45 minutes Baking powder biscuits 12 to 15 minutes Gems or muffins 25 to 30 minutes Cookies 8 to 10 minutes Gingerbread 20 to 30 minutes Cake, sponge 45 to 60 minutes Cake, layer 20 to 30 minutes Cake, loaf 40 to 60 minutes Cake, fruit 2 to 3 hours Cake, wedding 3 to 5 hours Cake, small 15 to 25 minutes Pies 30 to 50 minutes Tarts 15 to 20 minutes Patties 15 to 25 minutes Pudding, rice or tapioca 1 hour Puddings, bread 45 to 60 minutes Scallop dishes 15 to 20 minutes Custard 35 to 45 minutes Custard in cups 20 to 25 minutes FRYING. Smelts and other small fish 3 to 5 minutes Breaded chops 5 to 8 minutes BALANCED MEALS 35 Potatoes, raw 4 to 8 minutes Fish balls and croquettes 1 minute Muffins, fritters and doughnuts 3 to 5 minutes Eggs, hard boiled 10 minutes Eggs, soft boiled 31/2 to 4 minutes EVERY MEAL SHOULD CONTAIN. 1 protein dish( meats). 2 carbohydrate dishes (bread and cereals). 1 mineral dish (green vegetable). 1 fat dish (butter, etc.). 1 water dish (beverage). TO HAVE A BALANCED MEAL. Plan your menus for the day with this in mind if it is not possible to give all the values at one meal. PROTEINS— Milk, Meat, Eggs, Poultry, Fish, Cheese, Le- gumes, Nuts and Cereals. CARBOHYDRATES— Cereals, Potatoes, Rice, Bananas, Breads, Macaroni and Tapioca.

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16 tbls. liquid 1 cup 2 cups butter (solid) 1 lb. 3 tbls. grated choc 1 oz. 1 qt. sifted corn meal . 1 lb. 1 oz. BOILING. Corned meats 4 to 6 hours Ox tongue 3 to 4 hours Ham — 12 to 14 lbs 4 to 5 hours Turkey— 10 lbs 3 to 31/2 hours Fowl — 4 to 5 lbs 4 to 5 hours Chicken — 3 lbs 1 to li/o hours Fish — 2 to 5 lbs 30 to 45 minutes Lobster 25 to 30 minutes Asparagus 20 to 30 minutes Beans, shell, string or snap 1 to 3 hours Beets, young 50 minutes Beets, old 3 to 4 hours Brussels sprouts 15 to 20 minutes Cabbage 35 to 60 minutes Carrots 1 hour Cauliflower 25 to 30 minutes Corn 12 to 20 minutes Macaroni 25 to 30 minutes Turnips and parsnips 30 to 45 minutes Onions 45 to 60 minutes Spinach 15 to 20 minutes Tomatoes, stewed 15 to 20 minutes Rice 20 to 30 minutes BROILING. Steak — 1 inch 4 to 10 minutes Steak — 11/2 inch thick 8 to 12 minutes Lamb or mutton chops 6 to 10 minutes Chicken 20 minutes Quails 8 minutes Squabs 10 to 12 minutes Shad, white fish and blue fish 15 to 20 minutes Fish, slices 12 to 15 minutes Liver 4 to 5 minutes TIME TABLE FOR COOKING. BAKING. Mutton, leg rare per pound 10 minutes Mutton, forequarter " " 15 to 25 minutes. Mutton, leg, well done " " 14 to 20 minutes Lamb, well done " " 15 to 20 minutes Beef, loin or ribs, rare " " 8 to 10 minutes Beef, loin or ribs, well done " " 12 to 16 minutes Beef, ribs, rolled, rare " " 12 to 15 minutes Beef, ribs, rolled, well done " " 15 to 18 minutes Beef, fillet, rare " " 20 to 30 minutes Veal, well done " " 18 to 22 minutes Pork, well done " " 20 to 25 minutes Chicken " " 15 to 20 minutes Turkey — 9 lbs 3 hours Goose — 9 lbs 21/2 hours Duck, domestic 1 to II/4, hours Duck, wild 20 to 30 minutes Ham, whole 4 to 6 hours Fish — 3 to 4 lbs 45 to 60 minutes Small fish and fillets 20 minutes Bread, white — loaf 45 to 60 minutes Graham, loaf 35 to 45 minutes Baking powder biscuits 12 to 15 minutes Gems or muffins 25 to 30 minutes Cookies 8 to 10 minutes Gingerbread 20 to 30 minutes Cake, sponge 45 to 60 minutes Cake, layer 20 to 30 minutes Cake, loaf 40 to 60 minutes Cake, fruit 2 to 3 hours Cake, wedding 3 to 5 hours Cake, small 15 to 25 minutes Pies 30 to 50 minutes Tarts 15 to 20 minutes Patties 15 to 25 minutes Pudding, rice or tapioca 1 hour Puddings, bread 45 to 60 minutes Scallop dishes 15 to 20 minutes Custard 35 to 45 minutes Custard in cups 20 to 25 minutes FRYING. Smelts and other small fish 3 to 5 minutes Breaded chops 5 to 8 minutes BALANCED MEALS 35 Potatoes, raw 4 to 8 minutes Fish balls and croquettes 1 minute Muffins, fritters and doughnuts 3 to 5 minutes Eggs, hard boiled 10 minutes Eggs, soft boiled 31/2 to 4 minutes EVERY MEAL SHOULD CONTAIN. 1 protein dish( meats). 2 carbohydrate dishes (bread and cereals). 1 mineral dish (green vegetable). 1 fat dish (butter, etc.). 1 water dish (beverage). TO HAVE A BALANCED MEAL. Plan your menus for the day with this in mind if it is not possible to give all the values at one meal. PROTEINS— Milk, Meat, Eggs, Poultry, Fish, Cheese, Legumes, Nuts and Cereals. CARBOHYDRATES— Cereals, Potatoes, Rice, Bananas, Breads, Macaroni and Tapioca.

Atlanta women's club cook book