Twentieth century home cook book

AVERAGE TIME FOK DIGESTION. MIN' NAME OF ARTICLE. HOTJKS. 30 Parsnips, boiled, 2 00 Mutton, roast, 3 30 Mutton, broiled, 3 00 Mutton, boiled, 3 00 Oysters, raw, 2 30 Oysters, roast, 3 00 Oysters, stewed 3 45 Pork, fresh fat and lean, roast, . 5 30 Pork, corned, boiled, 3 1.5 Pork, corned, raw, 3 30 Potatoes, boiled, 3 00 Potatoes, baked, 2 30 Kice, boiled, 1 30 Sago, boiled, 00 Salmon, salted, boiled, . . 4.5 Soujj, beef and vegetable, . 00 Soup, chicken, 30 Soup, oyster, ..... 30 Tapioca, boiled, 2 30 Tripe, soused, boiled, .... 1 30 'J'rout, fresh, broiled or fried, . . 1 00 Turkey, tame, roast, 2 30 Turkey, wild, roast 2 00 Turnips, boiled, 3 30 Veal, fresh, broiled, 4 00 Veal, fresh, fried, 4 15 Venison, broiled, 1 MIN. X. Some Animal Poods in their Order of Digestibility. These may be named about as follows, time of digestion : Not, however, in relation altogether to 1. Sweetbreads. 2. Venison. 3. Lightl}' boiled eggs. 4. New cheese, toasted. 5. Roast barnyard fowl. 6. Oysters. 7. Lamb. 8. Wild duck and other water-fowl. 9. Boiled fish, not oih', as trout, perch, etc. 10. Roast beef, boiled beef and steak. 11. Roast veal. 12. Oily tish, as salmon, mackerel, etc., boiled. 13. Wild pigeon and hare. 14. Tame pigeon, duck and geese. 15. Fish, fried. 16. Roast or boiled pork. 17. Lobster, crab or clams. IS. Smoked, dried, salted or pickled fish. 19. Old strong cheese. XI. The Time Required to Cook Various Articles. Vegetables.— Carrots, parsnips, turnips, onions, salsify, rutabagas : Boii from i THE NTJRSERY ANB SICK-EOOM. 279 forty minutes to one hour. Cabbage, beets, potatoes, string beans: Twenty minutes to one-half hour. Cauliflowers and squash : About twenty minutes. Green peas and asparagus: About fifteen minutes. Fish. — The proper time in which any fish will cook properly, can only be learned by experience. Fish must never be under-done. When the bones separate easily from the flesh the fish is done. About seven or eight minutes may be given as the proper time to each pound, after the water boils. Cutlets of fish will require from five to ten minutes to fry, and somewhat longer to broil. Flat fish, the same. The cleaving from the bone may be observed. Roasting and. Boiling. — The time required for properly roasting and boiling meat is about fifteen minutes to the pound. Boiled meat will separate easily from the bone when done. When roasted meats are done the flesh will yield easily to the fingers. In fowls or game the flesh of the leg will yield and show it is ready to separate from the bone, and in roasting before the fire, jets of steam will come from the side next the fire, just before the joint of meat is done. XII. Cookery for Convalescents— Recipes and Directions. Extract of Beef. — This should be made the day before it is required for use, kept cold, skimmed of all fat and warmed up. Mince one pound of lean beef to each pint of extract required. Place in a jar with a closely fitting top (if luted, so much the better), or in a bottle tightly corked. Place the vessel in another of cold water and set on the stove where it will heat slowly. When the water boils, move to where it will simmer, adding boiling water as the water boils away, so as to keep the inner vessel pretty well submerged to the top. Let it cook for three or four hours; strain through a cloth, and when cold remove any fat that may appear. When warmed up for use, a teaspoonful of cream may be added to each teacupful of extract, or a very little corn-starch or arrowroot. Beef Tea. — A weaker extract or broth may be made in a covered saucepan with a quart of water to each pound of chopped beef ; simmer until the water has evaporated down to a pint.