The international cook book

The juiciness of roasts and steaks ( natural juices of the meat must be kept in; therefore first sear the meat by intense heat. Lower the heat to finish cooking. The amount of time varies from 10 to 45 minutes per pound depending on the kind of meat and the size of the roast and ■whether or not it is to be sers^ed rare or well done. Mutton, veal, lamb, and pork should never be served underdone. They require long cooking. Broiling is the process of cooking the meat under direct heat. The meat should be quickly seared over, reducing the heat after the meat has browned. Meat must be turned to brown both sides. Broiling Food Time Steak — I inch thick 4 to 10 minutes Steak — ij4 inches thick (rare) .... 10 minutes (medium done) 15 minutes (well done) . . 20 minutes Lamb or mutton chops 15 to 20 minutes Chicken 20 minutes Shad 18 to 20 minutes Fish, slices 15 to 20 minutes Bacon (low flame) 10 minutes Lobster 20 minutes COOKERY TECHNIQUE 367 Meats and Vegetables — Boiling Food Time of cooking Asparagus 25 to 30 minutes Beans (shell, string, or snap) 60 minutes Beets, young 50 minutes Beets, old 3 to 4 hours Beet greens 40 to 45 minutes Broccoli 45 to 50 minutes Brussels sprouts 25 to 30 minutes Cabbage 20 to 30 minutes Carrots 60 minutes Cauliflower 20 to 30 minutes Celery 35 to 45 minutes Corn 15 to 20 minutes Chicken (5 poimds) i to i>^ hours Corned meats 4 to 6 hours Dandelion greens 45 to 50 minutes Ham — 12 to 14 pounds 4 to 5 hours Lobster 20 to 25 minutes Onions 50 to 60 minutes Parsnips 15 to 20 minutes Peas 15 to 20 minutes Potatoes 20 to 25 minutes ^Macaroni 25 to 30 minutes Spaghetti 25 to 30 minutes Tongue 3 to 4 hours Rice 25 to 35 minutes Sauerkraut 2 to 2^ hours Spinach 20 to 25 minutes Squash 30 to 35 minutes Swiss chard 3° to 35 minutes Tomatoes (stewed) 15 to 20 minutes Turnips 35 to 45 minutes Eggs Hard-cooked eggs 10 to 15 minutes Soft-cooked eggs 2 to 4 minutes Some Food Values and Measures Food Household Measure Calories Soda biscuit i biscuit 27 Bread i slice 84 Toast (dry) i slice 84 368 THE INTERNATIONAL COOK BOOK Muffins Household Measure Calories Grahaln i mxiffin 130 Twin Mountain i muffin 150 Dairy Products Butter 2 level tablespoons . Butter I level tablespoon . . Butter I level teaspoon . . . Cottage cheese i rounded tablespoon Cream cheese little over 3^3 cheese . . Cream 20% 16 tablespoons or i cup Skim milk i glass 225 117 45 29 131 496 89 Whole milk i glass 152 Buttermilk i glass 77.9 Egg (whole) I egg 78 Egg (scrambled) i egg (i teaspoon butter) 123 Fish Cod, haddock i large serving Shad, salmon i large serving Fruit Apple 15% I large apple . Banana 20% i large banana Grapefruit 5% )^ medium size Peach 10% I medium size Pnmes 20% 5 large prunes Meat Bacon 6 crisp strips (thin) Chicken medium serving Lean meat medium serving Soups Canned tomato soup (un- diluted — 10% vegetable) >^ cup Plain broth i cup Bouillon I cup Vegetable soup (canned) i cup Vegetables Potato I medium size Vegetable 5% i sauce dish . Vegetable 10% i sauce dish 72 192 100 120 40 50 136 155 118 154 5° 10 o 30 112 20 34 COOKERY TECHNIQUE 369 Carbohydrate content of Vegetables (fresh or canned) 5% 10% Lettuce .... Tomatoes String beans Cuc\unbers . . . Brussels sprouts .... Pumpkin