5 to 8 m.
Asparagus, Tomatoes, Peas 15 to 20 m.
Macaroni, Potatoes, Spinach,
Squash, Celery, Cauliflower,
Greens 20 to 30 m.
Cabbage, Beets, young 30 to 45 m.
Parsnips, Turnips 30 to 45 m.
Carrots, Onions, Salsify 30 to 60 m.
Beans, String and Shelled 1 to 2 hrs.
Puddings, 1 quart, steamed 3 hrs.
Puddings, small 1 hr.

Frying

Croquettes, Fish Balls 1 m.
Doughnuts, Fritters 3 to 5 m.
Bacon, Small Fish, Potatoes 2 to 5 m.
Breaded Chops and Fish 5 to 8 m.

Broiling

Steak, one inch thick 4 m.
Steak, one and a half inch thick 6 m.
Small, thin fish 5 to 8 m.
Thick fish 12 to 15 m.
Chops broiled in paper 8 to 10 m.
Chickens 20 m.
Liver, Tripe, Bacon 3 to 8 m.

HELPFUL CULINARY HINTS

On Methods of Cooking

Water _boiling_ slowly has the same temperature as when boiling rapidly,
and will do just the same amount of work; there is, therefore, no object
in wasting fuel to keep water boiling violently.

_Stewing_ is the most economical method of cooking the cheaper and
tougher cuts of meats, fowl, etc. This method consists in cooking the
food a long time in sufficient water to cover it--at a temperature
slightly below the boiling point.

_Braising._ In this method of cooking, drippings or fat salt pork are
melted or tried out in the kettle and a bed of mixed vegetables, fine
herbs and seasoning placed therein. The article being cooked is placed
on this bed of vegetables, moisture is added and the meat cooked until
tender at a low temperature. The last half hour of cooking the cover is
removed, so that the meat may brown richly.

In _broiling_ and _grilling_, the object is first to sear the surface
over as quickly as possible, to retain the rich juices, then turn
constantly until the food is richly browned. _Pan-broiling_ is cooking
the article in a greased, hissing-hot, cast-iron skillet, turning often
and drawing off the fat as it dries out.

_Saute