The national course in home economics

mv iiMiiiii .<!^: ,.ti* w4i Average Tin Dig MEATS AND FOWL Beef, Corned or Smoked.. I " Fresh i " Brazed or Potted..^ " Steak I " Fillet I Class jrXiA_£_ Book I£i 55 Copyright Is^? CjQFmiGHT DEPOSm Chicken Boil or roast 15 to 20 min. per lb Duck, Tame Roast 20 min. per lb Wild Roast quickly entire time 30 to 45 min Goose, Tame Roast 20 min. per lb. . .' .' 2 " Wild Roast 15 min. per lb [ ^^^ Boil 15 min. per lb., roast 20 min. per lb ^a°i^ Boil 2 to 3 hrs. ; roast 15 min! per lb " Chops Broil or fry 8 to 10 min. .' ." .' .' ." <**°^ • • Boil or roast 15 min. per lb . . „ , „ Chops Broil or fry 10 to 15 min. . . . Pork, Fresh Roast 15 min. per lb Salt Boil 20 min. per lb Q^ail Broil or fry 10 to 15 min. . . . S*l"f » Broil or fry 15 to 20 min. . . . Turkey Roast 15 min. per lb Veal Roast 20 min. per lb. . . . Venison Roast 15 min. per lb. . . . /IE OF lSTION 2% hrs. 3 hrs. 21/2 hrs. 31/2 hrs. 31/^ hrs. 2 to 3 hrs. 4 hrs. 41/2 hrs. V2 to 31/2 hrs. 2 to 3 hrs. 4 hrs. 21/2 hrs. 3 hrs. 3 to 31/2 hrs. 3 hrs. 5 hrs. 314 hrs. 21/, hrs. 2 hrs. 2y2 hrs. 41/2 hrs. IV2 to 2 hrs. EGGS. FISH, ETC. TIME OF DIGESTION TIME OF COOKING ^^^^ Boil soft 2 min. ; hard 6 to 20 ^""^ •••. 3 to 31/2 hrs. „. , • Fried 5 mm 4 },^„ Fish, Bass, Bluefish, Sal- * ' ^^• mon and other " cSdLrHaddook; ^°" " -'"■ *" '" 1'/^ *° 2 --■ Halibut, Pike, Lobster^^'"^'^ ^'^} ^ "f^' I" ^^ on ' ' : ^'^2 to 2 hrs. Ovster^ Boil entire time 30 min 21/2 to 3 hrs. ^y^^®^^ Stew or roast 3 to 5 min 21/2 to 3 hrs. Average Time Required for Cooking and Digestion of Foods . , . (Continued) VEGETABLES TIME OF COOKING DIGESTION Asparagus Boil 20 to 30 min Beans, Navy Boil 2 hrs 3% ^rs. ' ' String Boil 25 to 45 min ' ' Lima Boil 35 min Beets, New Boil 1 to IV2 hrs 3% hrs. Brussels Sprouts Boil 15 to 20 min 3% hrs. Cabbage Boil 25 to 45 min 41/2 hrs. Carrots Boil 30 to 45 min 31/2 hrs. Cauliflower Boil 20 to 30 min 31/2 hrs. Celery Boil 20 to 30 min Corn, Green Boil 10 min 3% hrs. Dandelions Boil 1 hour Kale Boil 40 to 50 min Onions Boil 35 to 45 min Parsnips Boil 30 to 40 min 2i/^ hrs. Peas, Green Boil 15 min 21/2 hrs. ' ' Dried Boil 2 hours 3 hrs. Potatoes, Boil 30 min 31/2 hrs. Bake 35 to 45 min 2i/^ hrs. Sweet Boil 20 to 30, bake 30 to 40 min Spinach Boil 15 to 25 min Squash Boil 20 to 30 min Tomatoes, Fresh Boil 20 to 30 min ' ' Canned Boil 15 min Turnips Boil 35 to 60 min 31/0 hrs. CEREALS TIME OF COOKING TIME OF DIGESTION Biscuits and Rolls Bake 15 to 25 min 3 to 31/0 hrs. Bread, Wheat Bake (evenly) 1 hour 31/9 hrs. Com Bake (evenly) 1 V2 hrs Syl hrs. " Boston Brown. . . .Bake (evenly) 3 hrs " Rye, Graham, etc. Bake (evenly) 2 hrs Cakes Bake 15 to 45 min., according to size Cookies Bake 10 to 15 min Custards Bake (slowly) 1 hour 2% hrs. Ginger Bread Bake 20 to 30 min Macaroni or Spaghetti. . .Boil (rapidly) 20 min Pies Bake 20 to 40 min Rice Boil 30 to 45 min 1 hr. Sago (Soak 1 hour) boil 1 hour. . . . 1% hrs. Tapioca Boil 45 to 60 min 2 hrs.