Frying

Muffins, fritters, doughnuts, 3 to 5 minutes; croquettes and fish balls, 1 minute; potatoes, raw, 4 to 8 minutes; breaded chops, 5 to 8 minutes; fillets of fish, 4 to 6 minutes; smelt, trout, other small fish, 3 to 5 minutes. Note - Length of time for cooking fish and meat does not de pend so much on number of pounds to be cooked as the extent of surface exposed to the heat.

Baking

Baked beans, 6 to 8 hours; beef sirloin or rib, rare, 5 pounds, 1 hour 5 minutes; beef sirloin or rib, rare, 10 pounds, 1 hour 30 minutes; beef sirloin or rib, well done, 5 pounds, 1 hour 20 minutes; beef sirloin or rib, well done, 10 pounds, 1 hour 50 minutes; beef (fillet), 20 to 30 minutes; mutton (saddle), 1 1/4 to 1 1/2 hours; lamb (leg), 1 1/4 to 1 3/4 hours; lamb (fore quarter), 1 to l 1/4 hours; veal (leg), 3 1/2 to 4 hours; veal (loin), 2 to 3 hours; pork (spare ribs), 3 to 3 1/2 hours; chicken, 3 to 4 pounds, 1 to l 1/2 hours; turkey, 9 pounds, 2 1/2 to 3 hours; goose, 9 pounds, 2 hours; duck (domestic), 1 to l 1/4 hours; duck (wild), 20 to 30 minutes; grouse, 25 to 30 minutes; partridge, 45 to 50 minutes; fish, thick, 3 to 4 pounds, 45 to 60 minutes; fish, small, 20 to 30 minutes; bread (white bread), 45 to 60 minutes; bread (graham loaf), 35 to 45 minutes; bread sticks, 10 to 15 minutes; biscuits or rolls (raised), 12 to 20 minutes; biscuits, baking powder), 12 to 15 minutes; gems, 25 to 30 minutes; muffins (raised), 30 minutes; muffins (baking powder), 20 to 25 minutes; corn cake (thin), 15 to 20 minutes; corn cake (thick), 30 to 35 minutes; ginger bread, 20 to 30 minutes; cookies, 6 to 10 minutes; sponge cake, 45 to 60 minutes; cake (layer), 20 to 30 minutes; cake (loaf), 40 to 60 minutes; cake (pound) 1 1/4 to 1 1/2 hours; cake (fruit), 1 1/4 to 2 hours; cake (wedding), 3 hours; baked batter puddings, 35 to 45 minutes; bread pudding, 1 hour; tapioca or rice pudding, 1 hour; custard, 30 to 45 minutes; pies, 30 to 50 minutes.

Boiling

Cabbage, 35 to 60 minutes; oyster plant, 45 to 60 minutes; turnips, 30 to 45 minutes; onions, 45 to 60 minutes; parsnips, 30 to 45 minutes; spinach, 25 to 30 minutes; green corn, 12 to 20 minutes; cauliflower, 20 to 25 minutes; brussels sprouts, 15 to 20 minutes; tomatoes, stewed, 15 to 20 minutes; rice, 20 to 25 minutes; macaroni, 20 to 30 minutes.

Broiling

Steaks, 1 inch thick, 4 to 6 minutes; steaks, 1 1/2 inches thick, 8 to 10 minutes; lamb or mutton chops, 6 to 8 min utes; lamb or mutton chops in paper cases, 10 minutes; quail or squab, 8 minutes; quail or squab in paper cases, 10 to 12 minutes; chicken. 20 minutes; shad, bluefish, whitefish, 15 to 20 minutes; slices of halibut, salmon swordfish, 12 to 15 minutes; small thin fish, 5 to 8 minutes; liver and tripe, 4 to 5 minutes.

Boiling

Coffee, 1 to 3 minutes; eggs (soft cooked), 6 to 8 minutes; eggs (hard cooked), 35 to 45 minutes; mutton (leg), 2 to 3 hours; ham, 12 to 14 pounds, 4 to 5 hours; corn-beef or tongue, 3 to 4 hours; turkey, 9 pounds, 2 to 3 hours; fowl, 4 to 5 pounds, 2 to 3 hours; chicken, 3 pounds, 1 to 1 1/4 hours; lobster, 25 to 30 minutes; cod and haddock, 3 to 5 pounds, 20 to 30 minutes; halibut, 2 to 3 pounds, 30 minutes; bluefish and bass, 4 to 5 pounds, 40 to 45 minutes; salmon, 2 to 3 pounds, 30 to 35 minutes; small fish, 6 to 10 minutes; potatoes (white), 20 to 30 minutes; potatoes (sweet), 15 to 25 minutes; asparagus, 20 to 30 minutes; peas, 20 to 60 minutes; string beans, 1 to 2 1/2 hours; lima or other shell beans, 1 to 1 1/4 hours; beets (young), 45 minutes; beets (old), 3 to 4 hours.

Measurements

2 cups butter packed solidly equals 1 pound; 4 cups pastry flour equals 1 pound; 2 cups granulated sugar equals 1 pound; 2 cups powdered sugar equals 1 pound; 31 cups confectioners' sugar equal 1 pound; 2f cups brown sugar equals 1 pound; 4 1/3 cups coffee equals 1 pound; 2 cups finely chopped meat equals 1 pound; 9 large eggs equals 1 pound; 1 square Baker's chocolate equals 1 ounce; 1/3 cup blanched and chopped almonds 1 ounce; 3 teaspoons equals 1 tablespoon; 16 tablespoons equals 1 cup; 2 tablespoons butter equals 1 ounce; 4 tablespoons flour equals 1 ounce.