# . '^^ jNk-^> '^JW'Pkf,, '^4 '^: 77*~'' AiWF?:^- ' ^■^. ..3 ■ K?4^L^:5^^-.- TIME TABLE. MEATS. Mntton per pound. Potted Beef . " Oomed Beef " Ham •• Turkey " Ohicken Fowl Tripe BOILING. 15 .30 30 . 18 15 .15 .20 3 FISH. Oodflsh per pound. Haddock " " . Halibut " " . Blue " •• . Bass •• •• Salmon " " Small Fish " " . 6 .6 15 10 10 10 .6 Time, minutes, to 35 min. minutes, to 20 min. minutes. to 30 min. to 5 hours. Time, minutes. to 15 min. minutes. Lobster 30 to 40 min. VEGETABLES. 20 20 .15 .20 30 Potatoes Asparagus Peas String Beans Lima " Spinach 15 Turnips 30 Beets 30 Cabbage 20 Cauliflower 20 Brussels Sprouts 10 Onions 30 Parsnips 30 Green Com 20 Time, to 30 min. to 25 " to 20 " to 30 •• to 40 •' to 20 •• minutes. min. or more. to 15 min. to 40 " to 40 •• to 25 •• Macaroni 20 minutes. Bice 15 to 20 min. MEATS. Beef , ribs, rare per pound, " " weU done. " •• boned ftroUed " Bound of Beef Mutton, leg. rare " " " well done . " " loin, rare " " shoulder, stnfEiBd" " saddle, rare ..." Lamb, weU done " Veal, " " " Pork, " " •• Venison, rare " Ohicken " Goose " BAKING. Time. 8 to 10 min. 12 to 15 " 12 to 15 " 12 to 15 " 10 minutes. 15 8 15 9 15 18 to 20 min. 20 minutes. 10 15 18 MEATS. Time. Fillet, hot oven 30 minutes. Braised Meats 3 to 4 hours. Liver, whole 2 hours. Turkey, 8 lbs IH " " very large 3 " Birds, small, hot oven 15 to 20 min. Ducks, tame 45 minutes. " wild, very hot oven 15 " Partridge 35 to 40 min. Grouse 20 to 25 " FISH. Large Fish Small " Tima ■ 1 hour, about 20 to 30 min. Tlma Bread 1 hour. Biscuits 20 minutes. Tima Cake 20 to 45 min. Custards, very slow oven ... 1 hour. BROILING. Time. Steak, 1 inch thick 8 to 10 min. " IH" " 10 to 15 " Mutton Chops, French 8 minutes. " English 10 " Spring Ohicken 20 " Tima Quail 8 to 10 min. Grouse 15 minutes. Squabs 10 to 15 min. Shad, Bluefish, Trout 15 to 25 " Small Fish 5 to 10 " i1. .4 /i'^ Digitized by the Internet Archive in 2007 with funding from IVIicrosoft Corporation http://www.archive.org/details/centurycookbookOOarnoiala THE CENTURY COOK BOOK THE CENTURY COOK BOOK BY -^^U-, i^^c-^^-^e^^-d^ This hook contains directions for cooJcing in its various brancheSf from the simplest forms to high-class dishes and ornamental pieces; a group of New England dishes furnished by Susan Coolidge; and a few receipts of distinctively Southern dishes. It gives also the etiquette of dinner entertainments — how to serve dinners — table decorations, and many items relate to household affairs "HOW GOOD DIGESTION WAIT ON APPETITE AND HEALTH ON BOTH" — JToc&etik NEW YORK THE CENTURY CO. 1906 Copyright, 1895, by The Century Co. The DeVinne Press. TX 115 "To be a good eook means the knowledge of all fruits, herbs, balms and spices, and of aU that is healing and sweet in field and groves, and savory in meats ; means carefulness, in- ventiveness, watchfulness, willingness and read- iness of appliance. It means the economy of your great-grandmothers and the science of modem chemists. It means much tasting and no wasting. It means English thoroughness, French art and Arabian hospitality. It means, in fine, that you are to be perfectly and always ladies (loaf-givers) and are to see that every one has something nice to ea<."— Ruskin. ATHOBISMS—BBILLAT-SA YABIN. Les animaux se repaissent; Vhcmme mange; Vhomme d'esprit seul suit manger. Dia moi ce que tu manges, Je te dirai ee que tues. Le Criateur, en ohligeant Vhomme h manger jpour vivre, Vy invite par I'appetit et I'en ricom- pensepar leplaisir. La table est le seul endroit ou Von ne s'ennuie jamais pendant lapremiire Jiewre. La decouverte d'un mets nouveau fait plus pour le bonhettr du genre humuin que la dS- couverte d'une etoile. V