Cauliflower, twenty to thirty minutes. Celery, twenty to thirty minutes. Chicken, ten minutes to each pound. It depends on the age of the chicken. Clams, cook until they just come to a boil. Coffee, three to five minutes. Com, sweet, boiling water, five to eight minutes. Corn-meal, three hours. Eggs, hard-boiled, twenty minutes. Eggs, soft-boiled, three minutes. 488 KIRMESS COOK BOOK. Fish, cubical, such as cod, halibut, etc., twenty min- utes for each pound. Fish, long and whole, six to ten minutes for each pound. Ham, five hours. Hominy, fine, one hour. Mutton, two to three hours. Oatmeal, rolled, one-half hour. Onions, forty-five minutes. Oysters, cook until they just come to a boiL Peas, fifteen to twenty minutes. Parsnips, forty-five minutes. Pigeon, potted, two hours. Potatoes, twenty to thirty minutes. Rice, fifteen to twenty minutes. Soup stock, three to six hours. Spinach, twenty to thirty minutes. Squash, twenty to thirty minutes. Tea, to steep three to five minutes. Tomatoes, fifteen to twenty minutes. Tongue, three to four hours. Turnips, yellow, one and a half hours. Turnips, white, one hour. Veal, per pound, eighteen to twenty minutes. Salt meats should be put into cold water and boiled slowly, that the salt may be extracted in cooking. A red pepper dropped into the water will prevent the rising of any unpleasant odor. For making soup put the meat on the fire in cold water. USEFUL INFORMATION. 489 BAKING AND BOASTING. Beans, eight to ten hours. Beef, braised, three to four hours. Beef, fillet of, thirty minutes. Beef, roast, rare, twelve to fifteen minutes per pound. Biscuit, rolls, twenty minutes. Bread, forty to sixty minutes. Cake, sponge, forty-five to sixty minutes. Cakes, thin, twenty to thirty minutes. Chicken, one to one and one-half hours. Custards, twenty to forty-five minutes. Duck, canvasback and redhead, eighteen minutes. Duck, tame, one to one and one-half hours. Fish, cubical or thick, forty-five to sixty minutes. Fish, small and whole, twenty to thirty minutes. Gems, twenty to thirty minutes. Lamb, one and one-fourth to one and one-half hours. MuflSns, twenty to thirty minutes. Mutton, one and one-quarter to one and one-half hours. Patties, fifteen to twenty-five minutes. Pies, thirty to forty minutes. Pork, two to three hours. Potatoes, thirty to sixty minutes. Pudding, twenty to forty-five minutes. Scalloped dishes, fifteen to thirty minutes. Turkey, two to three hours. Per pound, fifteen min- utes. Veal, two to three hours. 490 KIRMESS COOK BOOK. FIIYIXO. Have fat at a boiling heat. Bacon, fried in its own fat, two to three minutes. Chops, breaded, five to eight minutes. Croquettes, one minute. Doughnuts, three to five minutes. Fish balls, one minute. Fish, breaded, five to eight minutes. Fish, small, two to five minutes. Fritters, three to five minutes. Potatoes, two to five minutes. STEAMING. Brown bread, three hours. Puddings, one quart or more, two to three hours. liice, forty-five to sixty minutes. BROILING. Bacon, four to eight minutes. Birds, six to eight minutes, ('hicken, fifteen minutes per pound, ('hops, six to eight minutes. Fish, small and thin, five to eight minutes. Fish, thick, twelve to fifteen minutes. Liver, four to eight minutes. Squab, ten to fifteen minutes. Steak, one inch thick, six to eight minutes. Steak, one and one-half inches thick, eight to ten minutes.

AI-modernized reading of the original text

Cauliflower, twenty to thirty minutes. Celery, twenty to thirty minutes. Chicken, ten minutes to each pound. It depends on the age of the chicken. Clams, cook until they just come to a boil. Coffee, three to five minutes. Com, sweet, boiling water, five to eight minutes. Corn-meal, three hours. Eggs, hard-boiled, twenty minutes. Eggs, soft-boiled, three minutes. Fish, cubical, such as cod, halibut, etc., twenty minutes for each pound. Fish, long and whole, six to ten minutes for each pound. Ham, five hours. Hominy, fine, one hour. Mutton, two to three hours. Oatmeal, rolled, one-half hour. Onions, forty-five minutes. Oysters, cook until they just come to a boil Peas, fifteen to twenty minutes. Parsnips, forty-five minutes. Pigeon, potted, two hours. Potatoes, twenty to thirty minutes. Rice, fifteen to twenty minutes. Soup stock, three to six hours. Spinach, twenty to thirty minutes. Squash, twenty to thirty minutes. Tea, to steep three to five minutes. Tomatoes, fifteen to twenty minutes. Tongue, three to four hours. Turnips, yellow, one and a half hours. Turnips, white, one hour. Veal, per pound, eighteen to twenty minutes. Salt meats should be put into cold water and boiled slowly, that the salt may be extracted in cooking. A red pepper dropped into the water will prevent the rising of any unpleasant odor. For making soup put the meat on the fire in cold water. BAKING AND ROASTING. Beans, eight to ten hours. Beef, braised, three to four hours. Beef, fillet of, thirty minutes. Beef, roast, rare, twelve to fifteen minutes per pound. Biscuit, rolls, twenty minutes. Bread, forty to sixty minutes. Cake, sponge, forty-five to sixty minutes. Cakes, thin, twenty to thirty minutes. Chicken, one to one and one-half hours. Custards, twenty to forty-five minutes. Duck, canvasback and redhead, eighteen minutes. Duck, tame, one to one and one-half hours. Fish, cubical or thick, forty-five to sixty minutes. Fish, small and whole, twenty to thirty minutes. Gems, twenty to thirty minutes. Lamb, one and one-fourth to one and one-half hours. Muffins, twenty to thirty minutes. Mutton, one and one-quarter to one and one-half hours. Patties, fifteen to twenty-five minutes. Pies, thirty to forty minutes. Pork, two to three hours. Potatoes, thirty to sixty minutes. Pudding, twenty to forty-five minutes. Scalloped dishes, fifteen to thirty minutes. Turkey, two to three hours. Per pound, fifteen minutes. Veal, two to three hours. FRYING. Have fat at a boiling heat. Bacon, fried in its own fat, two to three minutes. Chops, breaded, five to eight minutes. Croquettes, one minute. Doughnuts, three to five minutes. Fish balls, one minute. Fish, breaded, five to eight minutes. Fish, small, two to five minutes. Fritters, three to five minutes. Potatoes, two to five minutes. STEAMING. Brown bread, three hours. Puddings, one quart or more, two to three hours. Rice, forty-five to sixty minutes. BROILING. Bacon, four to eight minutes. Birds, six to eight minutes. Chicken, fifteen minutes per pound. Chops, six to eight minutes. Fish, small and thin, five to eight minutes. Fish, thick, twelve to fifteen minutes. Liver, four to eight minutes. Squab, ten to fifteen minutes. Steak, one inch thick, six to eight minutes. Steak, one and one-half inches thick, eight to ten minutes.

Kirmess cook book