COOKERY 



1567 



COOPER 



Leg or shoulder of lamb 2 to 3 hours 



Turkey, per pound 15 to 18 minutes 



Chicken, 3 pounds 1 to 1 % hours 



Ham 4 to 6 hours 



Lobster 25 to 30 minutes 



Codfish and haddock, per pound. 6 minutes 



Halibut, whole or thick piece, per 



pound 15 minutes 



Bluefish, bass, etc., per pound... 10 minutes 



Salmon, whole or thick cut 10 to 15 minutes 



Small fish 6 to 8 minutes 



Clams and oysters 3 to 5 minutes 



Green Vegetables 



Green peas, young and fresh 15 minutes 



Green peas, old and not fresh 30 minutes 



String beans 45 minutes 



Beans, shelled (green) 45 minutes 



Lima beans, young, fresh 30 minutes 



Lima beans, dried (soaked) 45 minutes 



Cabbage, whole head, simmer 2 hours 



Cabbage, half head 1 hour 



Cabbage, chopped 20 minutes 



Cucumbers, cut into quarters 30 minutes 



Squash, pared and cut into blocks. . . .20 minutes 



Pumpkin, in squares for pies 30 minutes 



Tomatoes, peeled and stewed 30 minutes 



Tomatoes, baked, whole, slow oven .... 1 hour 



Tomatoes, stuffed and baked. 1 hour 



Onions, new 45 minutes 



Celery, stewed ' 30 minutes 



Spinach 10 minutes 



Brussels sprouts, fresh 30 minutes 



In cooking underground vegetables use boiling, 

 unsalted water to start, adding salt when they 

 are partly cooked. 



Dry and Underground Vegetables 



Potatoes, to boil until they can be eas- 

 ily pierced to center with a fork. . . .30 minutes 



Potatoes, to bake, slowly 45 minutes 



Potatoes, cut into cubes, to cream. .. .10 minutes 

 Beans, soup, dried, soaked over night, 



slowly 2 hours 



Peas, dried, soaked over night 2 hours 



Sweet potatoes, medium size, to boil. .40 minutes 

 Sweet potatoes, medium size, to bake. 



45 to 50 minutes 



Turnips, white, cut into blocks to stew. 20 minutes 

 Turnips, yellow, cut into blocks, to 



stew 30 minutes 



Carrots, cut into cubes, to stew 1 hour 



Parsnips, cut into halves 1 hour 



Beets, new 45 minutes 



Beets, old 4 hours 



Asparagus 45 minutes 



Green sweet corn, after it begins to 



boil 5 minutes 



Oven Temperature and Time Required to Ilake 

 Bread, Cake and Pastry 



Bread (in small French 



loaves) at 340 for 30 minutes 



Bread (square loaves) at 280 for 30 minutes 



and for 50 minutes at 240 

 Corn bread (in shallow 



pans) at 340 for 45 minutes 



Pies, with upper crust at 340 for 30 minutes 



Pies, with under crust at 320 for 30 minutes 



Patties and tarts at 340 for 20 minutes 



Muffins and gems at 340 for 20 minutes 



Cakes without butter require a hot 



oven 280 to 340 



Four-egg sponge cake 20 minutes 



Six-egg sponge cake 30 minutes 



Ten-egg sponge cake 45 minutes 



Angel food and sunshine cake require a moder- 

 ate oven, 210, which is gradually increased dur- 

 ing the first half hour to 240, baking in all, three- 

 quarters of an hour. 



Pound cake, cup cake, fruit cake and others 

 containing butter must be baked in a very slow 

 oven. 



If the stove is not provided with a temperature 

 indicator, the heat of the oven may be deter- 

 mined in the following manner : Place a piece 

 of white paper on the oven shelf ; if it browns in 

 three minutes the oven is very hot ; if it browns 

 in five minutes it is hot ; if it browns in seven or 

 eight it is moderate. 



Related Subjects. The woman who seeks va- 

 ried information is referred to the article FOOD, 

 especially to the subhead Chemistry of Food and 

 FOOD PRODUCTS, PRESERVATION OF. 



COOPER, koop'er, JAMES FENIMORE (1789- 

 1851), often called the "American Scott," au- 

 thor of that stirring series of stories of frontier 

 life, the Leather Stocking Tales; also the first 

 American novelist to gain a reputation in 

 Europe. He was 

 born in Burling- 

 ton, N. J., but 

 when he was a 

 year old his 

 Quaker parents 

 moved their fam- 

 ily of twelve to 

 Otsego Lake, 

 where they 

 started the town 

 of Cooperstown, 

 N. Y. It was 



there, surrounded 



, , , . JAMES FENIMORE 



by forests and m COOPER 



daily contact with The discoverer of a vast 

 ,11 ,, . new region of romance, and 



the red men, that the most successful worker in 



Cooper spent his that field - 

 early life; indelible impressions were here ob- 

 tained which later furnished much material for 

 his tales of the forest. 



Although Cooper studied at Yale, he was 

 not a close student and in his third year was 

 asked to leave the college. He then joined 

 the United States navy, and the knowledge 

 and experience gained during that service 

 make his later sea tales realistic. He married 

 and retired from the navy just before the War 

 of 1812. Settling at Cooperstown, he engaged 

 in farming. One day, when reading aloud an 

 English novel, he boasted to his wife that he 

 could write a better novel than many of those 



