Boiling Fish. Bass — 10 minutes for each pound. Bluefish — 10 minutes for each pound. Fresh Cod or Haddock — 6 minutes for each pound. Halibut — In square, 15 minutes for each pound. Salmon — In square, 15 minutes for each pound. Small Fish — 6 to 8 minutes for each pound. Oysters — 3 to 4 minutes, or until the edges orrl. Boiling" Meats. Veal — 2 or 3 hours. Beef — 3 or 4 hours. Mutton — 2 or 3 hours. Cooking Tbue-Table. 13 Ham — 5 fco 53^ hours. Sweetbreads — 20 to 25 minutes. Chickens — 1 to IJ^ hours. Foivls — 2 to 3 hours. Tongue — 2 to 3 hours. Yeg-etables. String Beans — 1}^ to 2 hours. Shell Beans — 1 to 2 hours. Cavliflowei — 30 to 40 minutes. Cabbage, l^ew — 30 to 45 minutes. Corn, Yo^mg — 5 to 10 minutes. Carrots — 50 to 60 mirutes. Asparagus — 15 to 18 minutes. Onions — 35 to 45 minutos. Oyster Plant — 40 to 60 minutes. Peas — 15 to 20 minutes. Potatoes — Boiled, 20 to 30 minutes. Potatoes — Steamed, 30 to 45 minutes. Turnips — 35 to 50 miinutes. Parsnips — 35 to 45 minutes. SOUPS THE true economy of soups lies in the fact that so many things which might other- wise be wasted may be utilized in making them. In households where expenditure is not so much a consideration, it may be deemed ex- pedient always to purchase fresh meat for the sole purpose of making soup, but, in such instances, the soup could certainly not be re- garded as an economical addition to a dinner. Still, where Economy must rule, the resources from which she may draw a tureen of good soup, without having recourse to the butcher, are ample. Almost everything that is used as food may be converted into soup. Scra23S of meat, bread, vegetables, rice, sago, spare milk, and, better still, bones left from the meat after cooking, may, with a little ingenuity, be made into excellent, nourishing soup. The basis of all good soup is stock. This may be made from meat or bones and flavored with vegetables. Let it be borne in mind that no good stock can be made the day it is required for SOU23. It should be made the previous day, strained into a basin, and allowed to stand until required, when the fat, which would render the soup so objectionable, will have cooled on the top and may be taken off entirely. The stock may then be used as the basis of any kind of soup. In making stocks or soups care must be taken to simmer gently, not boil, or they will be found wanting both in flavor and nourish- ment. The lid of the stock-pot must be kept tightly closed, or there will be considerable 14 Soups. 15 •waste daring the long time which the contents must of necessity simmer. It will be necessary to remove the lid a few times in order to take off the scum as it rises. "When preparing the stock, all the meat used should be cut into small pieces, and the bones broken or crushed. Cold water and salt should be added, and the whole brought very gradually to simmering point, the vegetables being added after the stock has been well skimmed. On no account must stock be left in an iron stock-pot any length of time, or it will contract a very unpleasant flavor. It must be poured into an earthenware vessel and remain uncov- ered. To those about to purchase a stock-pot we would recommend an earthenware rather than an iron one as being more cleanly and not necessitating the emptying out of the stock when finished.

AI-modernized reading of the original text

Boiling Fish. Bass — 10 minutes for each pound. Bluefish — 10 minutes for each pound. Fresh Cod or Haddock — 6 minutes for each pound. Halibut — In square, 15 minutes for each pound. Salmon — In square, 15 minutes for each pound. Small Fish — 6 to 8 minutes for each pound. Oysters — 3 to 4 minutes, or until the edges curl. Boiling" Meats. Veal — 2 or 3 hours. Beef — 3 or 4 hours. Mutton — 2 or 3 hours. Cooking Tbue-Table. 13 Ham — 5 fco 53^ hours. Sweetbreads — 20 to 25 minutes. Chickens — 1 to IJ^ hours. Foivls — 2 to 3 hours. Tongue — 2 to 3 hours. Yeg-etables. String Beans — 1}^ to 2 hours. Shell Beans — 1 to 2 hours. Cauliflower — 30 to 40 minutes. Cabbage, l^ew — 30 to 45 minutes. Corn, Yo^mg — 5 to 10 minutes. Carrots — 50 to 60 minutes. Asparagus — 15 to 18 minutes. Onions — 35 to 45 minutes. Oyster Plant — 40 to 60 minutes. Peas — 15 to 20 minutes. Potatoes — Boiled, 20 to 30 minutes. Potatoes — Steamed, 30 to 45 minutes. Turnips — 35 to 50 minutes. Parsnips — 35 to 45 minutes. SOUPS THE true economy of soups lies in the fact that so many things which might otherwise be wasted may be utilized in making them. In households where expenditure is not so much a consideration, it may be deemed expedient always to purchase fresh meat for the sole purpose of making soup, but, in such instances, the soup could certainly not be regarded as an economical addition to a dinner. Still, where Economy must rule, the resources from which she may draw a tureen of good soup, without having recourse to the butcher, are ample. Almost everything that is used as food may be converted into soup. Scra23S of meat, bread, vegetables, rice, sago, spare milk, and, better still, bones left from the meat after cooking, may, with a little ingenuity, be made into excellent, nourishing soup. The basis of all good soup is stock. This may be made from meat or bones and flavored with vegetables. Let it be borne in mind that no good stock can be made the day it is required for soup. It should be made the previous day, strained into a basin, and allowed to stand until required, when the fat, which would render the soup so objectionable, will have cooled on the top and may be taken off entirely. The stock may then be used as the basis of any kind of soup. In making stocks or soups care must be taken to simmer gently, not boil, or they will be found wanting both in flavor and nourishment. The lid of the stock-pot must be kept tightly closed, or there will be considerable Soups. 15 •waste daring the long time which the contents must of necessity simmer. It will be necessary to remove the lid a few times in order to take off the scum as it rises. "When preparing the stock, all the meat used should be cut into small pieces, and the bones broken or crushed. Cold water and salt should be added, and the whole brought very gradually to simmering point, the vegetables being added after the stock has been well skimmed. On no account must stock be left in an iron stock-pot any length of time, or it will contract a very unpleasant flavor. It must be poured into an earthenware vessel and remain uncovered. To those about to purchase a stock-pot we would recommend an earthenware rather than an iron one as being more cleanly and not necessitating the emptying out of the stock when finished.

The white ribbon cook book