HOUSEHOLD. 



197 



ledge of the proper use of things. 

 Utensils should be selected with as 

 much care and thought as one would 

 give to any other furnishings of the 

 home. If the family is small, select 

 small utensils, each with some de- 

 finite purpose in view. 



Of all the wares on the market, 

 agate or aluminum are the most sat- 

 isfactory, for they are light, durable, 

 and easily cleaned and can be found 

 in almost every article manufactured. 

 Iron is durable, but heavy, and when 

 not in use for a long time should be 

 protected by oily or waxy surfaces to 

 keep from rusting. 



Acids should never be used in any- 

 thing except glass, porcelain or gran- 

 ite. French chefs use copptr and 

 brass utensils, but they are very ex- 

 pensive, must be kept scrupulously 

 clean, as they are easily affected by 

 acids or alkali and all their salts are 

 poisonous. Cleaned most easily with 

 oxalic acid. Ammonia dissolves cop- 

 per or brass. 



Zinc is attacked by acids and 

 alkali. 



Lead is attacked by salt or any 

 organic material. Organic matter in 

 water causes the objection to lead 

 pipes. 



It is the lead in the solder that 

 causes the objection to canned goods. 



Sulphuric acid will clean spots 

 caused by salt water. None of its 

 salts are considered poisonous. 



Bright surfaces retain heat, there- 

 fore all utensils to keep liquid hot 

 must be bright as possible. 



TIME FOR BAKING. 



Loaf Bread 40 to 60 minutes 



Rolls and Biscuit ... 10 to 20 



Graham Gems 30 " 



Gingerbread 20 to 30 



Sponge Cake 45 to 60 " 



Plain Cake 30 to 40 



Fruit Cake 2 to 3 hours. 



Cookies 10 to 15 minutes 



Bread Pudding .... 1 hour. 

 Rice and Tapioca . . 1 hour. 

 Indian Pudding .... 2 to 3 hours. 

 Steamed Pudding . . 1 to 3 hours. 

 Steamed Brown 



Bread 3 hours. 



Custards 15 to 20 minutes 



Pie Crust about 30 



Plum Pudding 2 to 3 hours. 



This applies to young and fresh 

 vegetables. 



TIME FOR SUMMER VEGETABLES. 



Greens — Dandelions 1^^ hours. 



Spinach 1 hour. 



String Beans 2 hours. 



Green Peas 20 minutes 



Beets 1 to 3 hours. 



Turnips 1 to 3 hours. 



Squash 1 hour. 



Potatoes % hour. 



Com % hour. 



Asparagus % hour. 



TIME FOR WrVTER MEGETABLES. 



Squash 1 hour. 



Potatoes % hour. 



Potatoes, baked 1 hour. 



Sweet Potatoes % hour. 



Baked Sweet 1 hour. 



Turnips 2 hours. 



Beets 31^ hours. 



Parsnips 1 hour. 



Carrots 1% hours. 



Cabbage 3 hours. 



TIME FOR BROILING. 



Steak, one inch thick ... 4 to 6 min. 

 Steak, two inches thick . . 8 to 1 5 min. 

 Fish, small and thin .... 5 to 8 min. 



Fish, thick 15 to 25 min. 



Chickens 20 to 30 min. 



TIME FOft MEATS. 



Beef, underdone, per 



pound 9 to 10 min. 



Beef, fillet of 20 to 40 min. 



Mutton, leg, per pound. 10 to 12 min. 

 Mutton, stuffed shoulder 



per pound 18 min. 



Veal, loin of, plain, 



per pound 15 to 18 min. 



Veal, stuffed 20 min. 



Pork, spare rib, per 



pound 15 to 20 min. 



Pork, loin or shoulder, 



per pound 20 to 30 min. 



Liver, baked or braised. 1 to 1*4 brs. 

 Corned beef, per pound. 2 5 to 30 min. 

 Boiled (simmered) Beef, 



per pound 20 to 30 min. 



Ham, after water or 



cider begins to boil .. 15 to 20 min. 



Bacon, per pound 15 min. 



Chickens, baked, three 



to four pounds 1 to 2 hrs. 



Turkey, ten pounds ... 3 hrs. 



Goose, eight pounds . . '. 3 hrs. 



Duck, tame 40 to 60 min. 



Duck, wild 30 to 40 min. 



Grouse, Pigeons and 



other large birds ... 30 min. 



Small birds. 10 to 15 min. 



Venison, per pound ... 15 min. 



