re used to very great
advantage for various forms of preparing food. For the homely
_pot-au-feu_ the French housewife has used fireproof earthenware
dishes for generations, and does so today. But besides soups, various
savory dishes, and all sorts of stews are cooked in stoneware pots.
Indeed, so much has this form of cookery come into fashion that many
dishes are sent to table in the pots in which they are cooked. Cooking
in stoneware has no equal where slow cooking is aimed at, and there
are many dishes which one would do well to refrain from attempting
unless cooked in this fashion. These cooking pots are inexpensive,
and certain foods taste decidedly better if cooked in this way. For
braising, pot roasting, or stewing fruit and other articles which need
to be cooked slowly under close cover, the application of a moderate,
even heat produces far better results than if quick heat is applied.
For such cases the use of earthenware cooking pots is recommended.

[Illustration]

_Time Table for Cooking_

Baking

Beef, loin or ribs, rare, per lb. 8 to 10 minutes
Beef, loin or ribs, well done, per lb. 12 to 16 minutes
Beef, ribs, rolled, rare 12 to 15 minutes
Beef, ribs, rolled, well done 15 to 18 minutes
Beef, fillet, rare 20 to 30 minutes
Beef, fillet, well done 60 minutes
Mutton, leg, rare, per lb. 10 minutes
Mutton, leg, well done, per lb. 14 minutes
Mutton, forequarter, stuffed, per lb. 15 to 25 minutes
Lamb, well done, per lb. 15 to 20 minutes
Veal, well done, per lb. 18 to 22 minutes
Pork, well done, per lb. 20 minutes
Venison, rare, per lb. 10 minutes
Chicken, per lb. 15 to 20 minutes
Turkey, nine lbs. 3 hours
Goose, nine lbs. 2-1/2 hours
Duck, domestic 1 to 1-1/4 hours
Duck, wild 20 to 30 minutes
Grouse 25 to 30 minutes
Ham 4 to 6 hours
Fish, 3 or 4 lbs. 45 to 60 minutes
Small fish and fillets 20 minutes
Beans with pork 6 to 8 ho