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TIME-TABLES FOR COOKING
| Beets, young | 45 | |
| Beets, old | 3 to 4 | |
| Cabbage | 35 to 60 | |
| Oyster Plant | 45 to 60 | |
| Turnips | 30 to 45 | |
| Onions | 45 to 60 | |
| Parsnips | 30 to 45> | |
| Spinach | 25 to 30 | |
| Green Corn | 12 to 20 | |
| Cauliflower | 20 to 25 | |
| Brussels Sprouts | 15 to 20 | |
| Tomatoes, stewed | 15 to 20 | |
| Rice | 20 to 25 | |
| Macaroni | 20 to 30 | |
| Broiling | ||
| Steak, one inch thick | 4 to 6 | |
| Steak, one and one-half inches thick | 8 to 10 | |
| Lamb or Mutton Chops | 6 to 8 | |
| Lamb or Mutton Chops in paper cases | 10 | |
| Quails or Squabs | 8 | |
| Quails or Squabs in paper cases | 10 to 12 | |
| Chickens | 20 | |
| Shad, Bluefish, and Whitefish | 15 to 20 | |
| Slices, of Fish, Halibut, Salmon, and Swordfish | 12 to 15 | |
| Small, thin Fish | 5 to 8 | |
| Liver and Tripe | 4 to 5 | |
| Baking | ||
| Bread (white loaf) | 45 to 60 | |
| Bread (Graham loaf) | 35 to 45 | |
| Bread (sticks) | 10 to 15 | |
| Biscuits or Rolls (raised) | 12 to 20 | |
| Biscuits (baking-powder) | 12 to 15 | |
| Gems | 25 to 30 | |
| Muffins (raised) | 30 | |
| Muffins (baking-powder) | 20 to 25 | |
| Corn Cake (thin) | 15 to 20 | |
| Corn Cake (thick) | 30 to 35 | |
| Gingerbread | 20 to 30 | |
| Cookies | 6 to 10 | |
| Sponge Cake | 45 to 60 | |
