Boiling

Meats (4 to 5 lbs.) - 2 to 5 hours. (Tough meats should be kept below boiling, 180 degrees F.)

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 1/2 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 of 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

These temperatures are for gas range ovens, with an oven thermometer placed on an asbestos mat and six inches from the door, on the opening side. In coal range oven, in similar position, the readings should be about 80° less.

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.