Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 30
TIME TABLES FOR COOKING
Оглавление| Boiling | ||
|---|---|---|
| Articles | Time | |
| Hours | Minutes | |
| Coffee | 1 to 3 | |
| Eggs, soft cooked | 6 to 8 | |
| Eggs, hard cooked | 35 to 45 | |
| Mutton, leg | 2 to 3 | |
| Ham, weight 12 to 14 lbs. | 4 to 5 | |
| Corned Beef or Tongue | 3 to 4 | |
| Turkey, weight 9 lbs. | 2 to 3 | |
| Fowl, weight 4 to 5 lbs. | 2 to 3 | |
| Chicken, weight 3 lbs. | 1 to 1¼ | |
| Lobster | 25 to 30 | |
| Cod and Haddock, weight 3 to 5 lbs. | 20 to 30 | |
| Halibut, thick piece, weight 2 to 3 lbs. | 30 | |
| Bluefish and Bass, weight 4 to 5 lbs. | 40 to 45 | |
| Salmon, weight 2 to 3 lbs. | 30 to 35 | |
| Small Fish | 6 to 10 | |
| Potatoes, white | 20 to 30 | |
| Potatoes, sweet | 15 to 25 | |
| Asparagus | 20 to 30 | |
| Peas | 20 to 60 | |
| String Beans | 1 to 2½ | |
| Lima and other Shell Beans | 1 to 1¼ | |
| 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 | |
| Cake (layer) | 20 to 30 | |
| Cake (loaf) | 40 to 60 | |
| Cake (pound) | 1¼ to 1½ | |
| Cake (fruit) | 1¼ to 2 | |
| Cake (wedding) | 3 | |
| or steam 2 hours and bake 1½ | ||
| Baked batter puddings | 35 to 45 | |
| Bread puddings | 1 | |
| Tapioca or Rice Pudding | 1 | |
| Rice Pudding (poor man’s) | 2 to 3 | |
| Indian Pudding | 2 to 3 | |
| Plum Pudding | 2 to 3 | |
| Custard Pudding | 30 to 45 | |
| Custard (baked in cups) | 20 to 25 | |
| Pies | 30 to 50 | |
| Tarts | 15 to 20 | |
| Patties | 20 to 25 | |
| Vol-au-vent | 50 to 60 | |
| Cheese Straws | 8 to 10 | |
| Scalloped Oysters | 25 to 30 | |
| Scalloped dishes of cooked mixtures | 12 to 15 | |
| Baked Beans | 6 to 8 | |
| Braised Beef | 3½ to 4½ | |
| Beef, sirloin or rib, rare, weight 5 lbs. | 1 | 5 |
| Beef, sirloin or rib, rare, weight 10 lbs. | 1 | 30 |
| Beef, sirloin or rib, well done, weight 5 lbs. | 1 | 20 |
| Beef, sirloin or rib, well done, weight 10 lbs. | 1 | 50 |
| Beef, rump, rare, weight 10 lbs. | 1 | 35 |
| Beef, rump, well done, weight 10 lbs. | 1 | 55 |
| Beef, (fillet) | 20 to 30 | |
| Mutton (saddle) | 1¼ to 1½ | |
| Lamb (leg) | 1¼ to 1¾ | |
| Lamb (fore-quarter) | 1 to 1¼ | |
| Lamb (chops) in paper cases | 15 to 20 | |
| Veal (leg) | 3½ to 4 | |
| Veal (loin) | 2 to 3 | |
| Pork (chine or sparerib) | 3 to 3½ | |
| Chicken, weight 3 to 4 lbs. | 1 to 1½ | |
| Turkey, weight 9 lbs. | 2½ to 3 | |
| Goose, weight 9 lbs. | 2 | |
| Duck (domestic) | 1 to 1¼ | |
| Duck (wild) | 20 to 30 | |
| Grouse | 25 to 30 | |
| Partridge | 45 to 50 | |
| Pigeons (potted) | 2 | |
| Fish (thick), weight 3 to 4 lbs. | 45 to 60 | |
| Fish (small) | 20 to 30 | |
| Frying | ||
| Muffins, Fritters, and Doughnuts | 3 to 5 | |
| Croquettes and Fishballs | 1 | |
| Potatoes, raw | 4 to 8 | |
| Breaded Chops | 5 to 8 | |
| Fillets of Fish | 4 to 6 | |
| Smelts, Trout, and other small Fish | 3 to 5 |
Note.—Length of time for cooking fish and meat does not depend so much on the number of pounds to be cooked as the extent of surface exposed to the heat.
