CHAPTER III.

TIME TABLE.

AS a general rule less time is required for Paper-bag Cookery than any other way. While this approximate time table is at your service, experience will enable you to modify the figures to suit your own stove and your family's predilections as to having things rare or well done.

FISH.

1 lb. 15 minutes 3 lbs. 30 minutes 6 lbs. 50 minutes

ROASTS.

Beef, 3 lbs. 45 minutes Add 5 minutes for each additional pound. Veal, 5 lbs. 1 hour and a half. Add 7 minutes for each additional pound. Pork, 3 lbs. 50 minutes Add 6 minutes for each additional pound. Mutton, leg 8 pounds An hour and a half Mutton, shoulder 5 pounds 45 minutes Mutton, chops 12 minutes Mutton, cutlets 8 minutes Lamb, leg 7 lbs. 1¾ hours. Lamb, shoulder 50 minutes Lamb, chops 10 minutes Sausages 8 minutes Sliced Bacon 6 minutes

POULTRY.

Turkey (stuffed) 15 lbs. 2½ hours Turkey (not stuffed) 15 lbs. 2 hours Goose (ordinary size) 2 hours Goose (green) 1½ hours Duck (old) 1 hour Duck (young) 35 minutes Guinea, 6 lbs. 1 hour and 40 minutes Chicken (large) 1 hour and a half Chicken (young) 45 minutes Quail and other small birds 15 minutes Stews (meat) medium sized 1½ or two hours Potatoes (Baked) 35 minutes Sweet (ten minutes less than by the other methods of cookery).

TABLE OF MEASUREMENTS.

4 teaspoonfuls of liquid 1 tablespoonful 4 tablespoonfuls of liquid ½ gill or ¼ cupful 1 tablespoonful of liquid ½ ounce 1 pint of liquid 1 pound 2 gills of liquid 1 cupful or ½ pint 1 kitchen cupful ½ pint 1 quart sifted pastry flour 1 pound 4 cupfuls sifted pastry flour 1 quart or 1 pound 2 rounded tablespoonfuls of flour 1 ounce 1 rounded tablespoonful granulated sugar 1 ounce 2 rounded tablespoonfuls of ground spice 1 ounce 1 heaping tablespoonful powdered sugar 1 ounce 3 cupfuls cornmeal 1 pound 1 cupful butter ½ pound 1 pint butter 1 pound 1 tablespoonful butter 1 ounce Butter size of an egg 2 ounces 10 eggs 1 pound 1 solid pint chopped meat 1 pound 2 cupfuls granulated sugar 1 pound 1 pint brown sugar 7 ounces 2½ cups powdered sugar 1 pound 1 cupful stemmed raisins 6 ounces 1 cupful rice ½ pound 1 cupful stemmed raisins 6 ounces 1 cupful cleaned and dried currants 6 ounces 1 cupful grated bread crumbs 2 ounces 8 rounded tablespoonfuls of flour 1 cupful 8 rounded tablespoonfuls of sugar 1 cupful 8 rounded tablespoonfuls of butter 1 cupful 1 common tumbler 1 cupful 3 tablespoonfuls grated chocolate 1 ounce 4 gills 1 pint 2 pints 1 quart 4 quarts 1 gallon