In baking doughs, the larger the mass the lower must be
the temperature in order that the heat m.ay have time to
penetrate to the interior and expand the gas and harden
the albumen and gluten. If the temperature is too high
at first, a crust forms, preventing the proper expansion of
the loaf and hindering the penetration of the heat.
Thin loaves, pieces of meat, etc., need much less time for
cooking, because the heat penetrates quickly. Higher tem-
peratures may be used, as the food is cooked before the
surface begins to be burned.
Mixtures containing much sugar or molasses burn easily.
Vegetables containing much fiber need long boiling to
soften them and separate the cellulose. Young, green vege-
tables contain less fiber and require less time in cooking.
Bearing all the above in mind, the following tables may
serve as a general guide for beginners. When it is possible
to do so, TEST.
LESSONS IN COOKING
TIME TABLE
Boiling
Meats (4 to 5 lbs.) — 2 to 5 hours.
(Tough meats should be kept
below boiling, 180 degrees P.)
Fish (2 to 5 lbs.) — 30 to 45 min-
utes.
Ham (12 to 14 lbs.) — 4 to 5 hours.
Corned Meat (6 to 8 lbs.)— 4 to 6
hours.
Potatoes, white — 20 to 30 minutes.
Potatoes, sweet — 15 to 25 minutes.
Peas, green — 20 to 60 minutes.
Beans, string — 1/2 to 1 hour.
Beets, young — 45 minutes.
Beets, old — 3 or 4 hours.
Onions— 40 to 60 minutes.
Cauliflower — 20 to 25 minutes.
Cabbage, cut up — 20 to 25 minutes.
Turnips, parsnips — 30 to 45 min-
utes.
Carrots — 1 hour ; less if young.
Green corn — 8 to 15 minutes.
Spinach — 15 to 20 minutes.
Squash — 20 to 30 minutes.
Asparagus — 20 to 30 minutes.
Diced Vegetables — 10 to 20 min-
utes.
Baking
Beef rib (medium, 4 lbs.) — 1 hour,
15 min.
Beef rib (medium, 8 lbs.) — 2 hours,
15 min.
Leg of Lamb — 1 hour, 30 minutes.
Pork (rib) — 3 to 4 hours.
Veal (leg) — 3 to 4 hours.
Chicken (3 to 4 lbs.)— 1 to 1%
hours.
Turkey (8 to 10 lbs.) — 2 to 3
hours.
Fish (3 to 4 lbs.) — 45 to 60 min-
utes.
Braised beef — 4 to 5 hours.
Bread, white — 45 to 60 min., de-
pending on shape of loaf.
Bread, Graham — 35 to 45 minutes.
Quick Doughs — 8 to 15 minutes.
Cookies — 8 to 10 minutes.
Cake, thin — 15 to 30 minutes.
Cake, loaf — 40 to 60 minutes.
Pudding, Indian, etc. — 3 hours o*
more.
Bread Pudding — 20 to 45 minute.^,
depending on shape and number
of eggs.
Pies — 30 to 45 minutes.
Scalloped Dishes — 15 to 20 min.
Baked Beans — 12 hours or longer.
OVEN TEMPERATURES
Enter at Keep at
Roast Meats 480° F. 350° F.
Fish 425° F. 350° F.
Bread 440° F. 400° F.
Popovers 480° F. 450° F.
Cookies, Puff Paste 480° F. 450° F.
Quick Doughs 480° F. 480° F.
Ginger Bread and Molasses Mixture. . . 380° F. 380° F.
Plain Cake 380° F. 380° F.
Sponge Cake 350° F. 340° F.
Baked Custard 350° F. Higher in water
These temperatures are for gas ovens, with thermometer through the
top. An oven door "thermostat" should register from 50° to 70°
less. Few of these are accurate in their readings, but after being
tested a few times they are useful in obtaining desired temperatures
thereafter.
PBOCESSES IN COOKING ix
In addition to the methods of processes of applying heat,
there are a few fundamental processes in cooking, i, e.,
thickening, leavening, shortening and flavoring.
THICKENING AGENTS
Page 4
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
In baking doughs, the larger the mass the lower must be the temperature in order that the heat m.ay have time to penetrate to the interior and expand the gas and harden the albumen and gluten. If the temperature is too high at first, a crust forms, preventing the proper expansion of the loaf and hindering the penetration of the heat.
Thin loaves, pieces of meat, etc., need much less time for cooking, because the heat penetrates quickly. Higher temperatures may be used, as the food is cooked before the surface begins to be burned.
Mixtures containing much sugar or molasses burn easily.
Vegetables containing much fiber need long boiling to soften them and separate the cellulose. Young, green vegetables contain less fiber and require less time in cooking.
Bearing all the above in mind, the following tables may serve as a general guide for beginners. When it is possible to do so, TEST.
TIME TABLE
Boiling
Meats (4 to 5 lbs.) — 2 to 5 hours. (Tough meats should be kept
below boiling, 180 degrees P.)
Fish (2 to 5 lbs.) — 30 to 45 minutes.
Ham (12 to 14 lbs.) — 4 to 5 hours.
Corned Meat (6 to 8 lbs.)— 4 to 6 hours.
Potatoes, white — 20 to 30 minutes.
Potatoes, sweet — 15 to 25 minutes.
Peas, green — 20 to 60 minutes.
Beans, string — 1/2 to 1 hour.
Beets, young — 45 minutes.
Beets, old — 3 or 4 hours.
Onions— 40 to 60 minutes.
Cauliflower — 20 to 25 minutes.
Cabbage, cut up — 20 to 25 minutes.
Turnips, parsnips — 30 to 45 minutes.
Carrots — 1 hour ; less if young.
Green corn — 8 to 15 minutes.
Spinach — 15 to 20 minutes.
Squash — 20 to 30 minutes.
Asparagus — 20 to 30 minutes.
Diced Vegetables — 10 to 20 minutes.
Baking
Beef rib (medium, 4 lbs.) — 1 hour, 15 min.
Beef rib (medium, 8 lbs.) — 2 hours, 15 min.
Leg of Lamb — 1 hour, 30 minutes.
Pork (rib) — 3 to 4 hours.
Veal (leg) — 3 to 4 hours.
Chicken (3 to 4 lbs.)— 1 to 1% hours.
Turkey (8 to 10 lbs.) — 2 to 3 hours.
Fish (3 to 4 lbs.) — 45 to 60 minutes.
Braised beef — 4 to 5 hours.
Bread, white — 45 to 60 min., depending on shape of loaf.
Bread, Graham — 35 to 45 minutes.
Quick Doughs — 8 to 15 minutes.
Cookies — 8 to 10 minutes.
Cake, thin — 15 to 30 minutes.
Cake, loaf — 40 to 60 minutes.
Pudding, Indian, etc. — 3 hours o* more.
Bread Pudding — 20 to 45 minutes, depending on shape and number of eggs.
Pies — 30 to 45 minutes.
Scalloped Dishes — 15 to 20 min.
Baked Beans — 12 hours or longer.
OVEN TEMPERATURES
Enter at Keep at
Roast Meats 480° F. 350° F.
Fish 425° F. 350° F.
Bread 440° F. 400° F.
Popovers 480° F. 450° F.
Cookies, Puff Paste 480° F. 450° F.
Quick Doughs 480° F. 480° F.
Ginger Bread and Molasses Mixture. . . 380° F. 380° F.
Plain Cake 380° F. 380° F.
Sponge Cake 350° F. 340° F.
Baked Custard 350° F. Higher in water
These temperatures are for gas ovens, with thermometer through the top. An oven door "thermostat" should register from 50° to 70° less. Few of these are accurate in their readings, but after being tested a few times they are useful in obtaining desired temperatures thereafter.
PBOCESSES IN COOKING ix
In addition to the methods of processes of applying heat, there are a few fundamental processes in cooking, i, e., thickening, leavening, shortening and flavoring.
THICKENING AGENTS