HOUSEHOLD. 



213 



than a plain sugar cake, and should 



be baked slowly. 



Cookies want a quick oven and 

 close attention or they will bum. 



Brown bread a hot oven at first, 

 and a slow, steady fire after the 

 bread is heated all through. 



Apple pies should be baked slowly, 

 so that the apples may be cooked 

 through. 



In frying doughnuts the lard 

 should be hot enough to cook them 

 quickly or they will soak fat. 



To beat the whites of eggs quickly, 

 put in a pinch of salt. The cooler 

 the eggs, the quicker they will froth. 



In boiling eggs hard, put them in 

 boiling water ten minutes and then 

 put them in cold water. This will 

 prevent the yolks turning black. 



Old potatoes may be freshened by 

 plunging into cold water before 

 cooking. 



Rub your griddle with fine salt 

 before you grease it, and your cakes 

 will not stick. 



Take out the little balls in the 

 head of cloves before using, as that 

 is what discolors your fruit. 



To cut hard butter into squares, 

 fold a piece of waxed paper in which 

 the butter was wrapped around the 

 knife. You can than make a perfect- 

 ly smooth cut. 



In preparing chicken or turkey for 

 roasting, try rubbing the inside with 

 a piece of lemon. It will whiten the 

 flesh and make it more tender. 



TIME FOR BAKING. 



Loaf Bread 40 to 60 minutes 



Rolls and Biscuit .. .10 to 20 " 



Graham Gems 30 " 



Gingerbread 20 to 30 



Sponge Cake 46 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 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^^ hrs. 

 Corned beef, per pound. 25 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. 



MEASURES OF CAPACITY. 



Four even teaspoonfuls liquid, equal 

 one even tablespoonful. 



Three even teaspoonfuls, dry ma- 

 terial, equal one even tablespoonful. 



Sixteen even tablespoonfuls, liquid, 

 equal one cupful. 



Twelve tablespoonfute, dry materi- 

 al, equal one cupful. 



Two cupfuls, equal one pint. 



Four liquid cupfuls, equal one 

 quart. 



Four cupfuls flour equal one quart 

 or one pound. 



Two cupfuls solid butter, equal on© 

 pound. 



Two cupfuls granulated sugar, 

 equal one pound. 



Two and a half cupfuls powdered 

 sugar, equal one pound. 



One pint of milk or water, equals 

 one pound. 



One pint chopped meat, packed, 

 makes a pound. 



One cup rice equals, one-half 

 pound. 



One cup stemmed raisins, makes 6 

 ounces. 



