Beef, roast, rare Twelve to fif teen minutes per ponnd. Biscoit, rolla Twenty minutes. Bread Forty to sixty minutes. Cake, sponge Forty-five to sixty minutes. Cakes, thin Twenty to thirty minutes. Chieken One to one and one-half hours. Custards Twenty to forty-fiye minutes. Duck, canvasback and redhead Eighteen minutes. Duok, tame One to one and one-half hours. Fish, cubica! or thick . . . Forty-five to sixty minutes. Fish, small and whole . . . Twenty to thirty minutes. Qems Twenty to thirty minutes. Lamb One and one-fourth to one and one-half hours. Muflins Twenty to thirty minutes. Mutton One and one^uarter to one and one-half hours. Patties Fif teen 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. Yeal Two to three hours. Rules for roastinir Meat In roasting beef it is necessary to bave a brisk fire. Baste often. Twelye minutes are required for every pound of beef. Season when nearly done. Clean meats by wiping them with a cloth kept for that purpose. Do not put meat into water. TUa-TABLE FOB COOKINQ 69 Broilinff Bacon Four to eight mimites. Biids Siz to eight minutes. Chieken Fifteen tninates per poand. ChopB Siz to eight minutes. Fiflhy amali and thin Pive to eight minates. Fiahy thick Twelve to fifteen minutes. liver Four to eight minntes. Sqoab Ten to fifteen minutes. Steaky one inch thìck Six to eight minutes. Sleak, one and one-half inchee thick Eight to ten minutes. THpe Four to eight minutei. To broli Meat WeU Have yonr gridiron well greaaed and hot before you put the meat on. Broiling is not only the moet rapid manner of cooking meat, but is justly a fayored one. It has nearly the same effect upon meat as roasting. The albomen of the meat ia hardened and forming a skin it retains the juices. Broiling meat should be turned rapidly in order to produce an equal effect, hot it should not be punctnred with a ìÉork. Fryinff Havefat al a btnUng heat Bacon, frìed in ita own f at Two to three minutes. Chops, breaded .... Five to eight minutes. Croquettes One minate. Donghnuts Three to five minutes. Fiflh balls One minute. Fish, breaded Five to eight minutes. Fish, amali .• Two to five minutes. Fritters Three to five minutes. Potatoes Two to five minutes. Bteaminff Brown bread Three hours. Puddinga, one quart or more Two to three hours. Bice Forfy-five to sizty minutes. CHAPTER III Table of Measures Sixty drops = one teaspoouf al. Three teaspoonfuls = one tablespoonful. Fonr tablespoonf uls = one quarter of a cup. One round tablespoonful batter = one ounce. One cup solid butter, granulated sugar, or milk = one-half pound. One scant cup rioe = one-half pound. Two cups flour = one-half pound. Two heaping cups coffee = one-half pound. Nine large eggs = one pound. A cupful means one-half pint. The old-fashioned china cup is best to use when a half-pint measnre ìa net at band. Table of Proportions One cup liquid to three cups flour for bread. One cup liquid to two cups flour for muffins. One cup liquid to one cup flour for batter. Liquids scant, flour fuU measure. One teaspoonful soda to one pint sour milk. One teaspoonful soda to one cup molasses. One-fourth teaspoonful salt to one quart custard.

AI-modernized reading of the original text

Beef, roast, rare Twelve to fifteen minutes per pound. Biscuit, rolla 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-fiye minutes. Duck, canvasback and redhead Eighteen minutes. Duok, tame One to one and one-half hours. Fish, cubica! 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 Fif teen 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. Yeal Two to three hours. Rules for roastinir Meat In roasting beef it is necessary to bave a brisk fire. Baste often. Twelye minutes are required for every pound of beef. Season when nearly done. Clean meats by wiping them with a cloth kept for that purpose. Do not put meat into water. TUa-TABLE FOB COOKINQ 69 Broilinff Bacon Four to eight mimites. Biids Six to eight minutes. Chieken Fifteen tninates per poand. ChopB Siz to eight minutes. Fish, small and thin Five to eight minates. Fish, thick Twelve to fifteen minutes. liver Four to eight minntes. Squab Ten to fifteen minutes. Steaky one inch thick Six to eight minutes. Sleak, one and one-half inches thick Eight to ten minutes. THpe Four to eight minutes. To broli Meat WeU Have your gridiron well greased and hot before you put the meat on. Broiling is not only the moet rapid manner of cooking meat, but is justly a fayored one. It has nearly the same effect upon meat as roasting. The albomen of the meat ia hardened and forming a skin it retains the juices. Broiling meat should be turned rapidly in order to produce an equal effect, hot it should not be punctnred with a fork. Fryinff Have fat at a burning heat Bacon, frìed in ita own f at Two to three minutes. Chops, breaded .... Five to eight minutes. Croquettes One minate. 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. Bteaminff Brown bread Three hours. Puddings, one quart or more Two to three hours. Bice Forfy-five to sixty minutes. Table of Measures Sixty drops = one teaspoouf al. Three teaspoonfuls = one tablespoonful. Four tablespoonf uls = one quarter of a cup. One round tablespoonful batter = one ounce. One cup solid butter, granulated sugar, or milk = one-half pound. One scant cup rice = one-half pound. Two cups flour = one-half pound. Two heaping cups coffee = one-half pound. Nine large eggs = one pound. A cupful means one-half pint. The old-fashioned china cup is best to use when a half-pint measure is not at band. Table of Proportions One cup liquid to three cups flour for bread. One cup liquid to two cups flour for muffins. One cup liquid to one cup flour for batter. Liquids scant, flour fuU measure. One teaspoonful soda to one pint sour milk. One teaspoonful soda to one cup molasses. One-fourth teaspoonful salt to one quart custard.

Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..