Meat Pie. Continued
Description
This section is from the book "Practical Housekeeping", by Estelle Woods Wilcox. Also available from Amazon: The New Practical Housekeeping.
Meat Pie. Continued
By the way, she has just taken up a paper from which she reads this item by Prof. Blot: "Wasting is carried on so far and so extensively in American kitchens that it will soon be one of the common sciences." "Just as I told you," says mother, as she folds her hands complacently together, looks down at the bright figures of the carpet, and repeats in her slow-measured way: "After all, whether we save or spend, the life is more than meat, and the body more than raiment."
Mode of Preparation. | Time of Cooking | Time of Digest'n | |
H. M. | H. M. | ||
Apples, sour, hard............................................ | Raw | ........... | 2 50 |
Apples, sweet and mellow................................... | Raw | .............. | 1 50 |
Asparagus...................................................... | Boiled | 15 to 30 | 2 30 |
Beans,(pod).................................... | Boiled | 1 00 | 2 30 |
Beans with green corn....................... | Boiled | 45 | 3 45 |
Beef.............................................. | Roasted | * 25 | 3 00 |
Beefsteek.................................... | Broiled | 15 | 3 00 |
Beefsteek...................................... | Fried | 15 | 4 00 |
Beef, Salted........................................... | Boiled | * 35 | 4 15 |
Bass, fresh....................... | Broiled | 20 | 3 00 |
Beets, young...................... | Boiled | 2 00 | 3 45 |
Beets, old.................................... | Boiled | 4 30 | 400 |
Bread,corn................................. | Baked | 45 | 3 15 |
Bread, wheat................................. | Baked | 1 00 | 330 |
Butter............................................ | Melted | .............. | 3 30 |
Cbbage........................................... | Raw | ............ | 230 |
Raw | .............. | 2 00 | |
Cabbage................................ | Boiled | 1 00 | 4 30 |
Cauliflower...................................... | Boiled | 1 - 2 00 | 2 30 |
Cake, Sponge......................... | Baked | 45 | 2 30 |
Carrot, orange....................... | Boiled | 1 00 | 3 15 |
Cheese,old.................. | Raw | ............ | 3 30 |
Chicken............................ | 1 00 | 3 45 | |
Codfish,dry and whole..................... | Boiled | * 15 | 200 |
Custard, (one quart).................... | Baked | 30 | 2 45 |
Duck, tame.............................. | Roasted | 1 30 | 4 00 |
Duck, wild..................................... | Roasted | 1 00 | 4 50 |
Dumpling, apple.............................. | Boiled | 1 00 | 300 |
Eggs, hard.......................... | Boiled | 10 | 330 |
Eggs, soft.................................... | Boiled | 3 | 3 00 |
Eggs........................................ | Fried | 5 | 3 30 |
Eggs......................................... | Raw | .............. | 200 |
Fowls, domestics, roasted or................................ | Boiled | 1 00 | 400 |
Gelatine........................... | Boiled | ............. | 2 30 |
Goose, wild........................ | Roasted | * 20 | 2 30 |
Lamb.......................................... | Boiled | * 20 | 230 |
Meat and vegetables............................... | Hashed | 30 | 2 30 |
Milk........................ | Raw | ........... | 2 15 |
Milk.......................... | Boiled | .......... | 200 |
Mutton......................... | Roast | * 25 | 3 15 |
Mutton......................... | Broiled | 20 | 300 |
Onions.............................. | Boiled | 1 - 2 00 | 300 |
Oysters....................................... | Roasted | ............ | 3 15 |
Oysters.................................. | Stewed | 5 | 330 |
Parsnips............................... | Boiled | 1 00 | 300 |
Pig's feet............................. | Soused | .......... | 1 00 |
Pork.......................................... | Roast | * 30 | 5 15 |
Pork.................................................................................. | Boiled | * 25 | 4 30 |
Pork, raw or................................................. | Fried | .............. | 4 15 |
Pork..................................... | Broiled | 20 | 3 15 |
Potatoes................................ | Boiled | 30 | 3 30 |
Potatoes............................... | Baked | 45 | 3 30 |
Potatoes........................ | Roasted | 45 | 2 30 |
Rice.................... | Boiled | 20 | 1 00 |
Salmon, fresh..................... | Boiled | 8 | 1 45 |
Sausage.................... | Fried | 25 | 4 00 |
Sausage....................... | Broiled | 20 | 3 30 |
Soup, vegetable................... | Boiled | 1 00 | 400 |
Soup, chicken................... | Boiled | 2 00 | 3 00 |
Soup, oyster or mutton................... | Boiled | †3 30 | 3 30 |
Spinach..................... | Boiled | 1 - 2 00 | 2 30 |
Tapioca........................... | Boiled | 1 30 | 2 00 |
Tomatoes........................ | Fresh | 1 00 | 2 30 |
Tomatoes..................... | Canned | 30 | 2 30 |
Trout,salmon,fresh, boiled or.............. | Fried | 30 | 1 30 |
Turkey, boiled or.................... | Roasted | * 20 | 2 30 |
Turnips............................. | Boiled | 45 | 3 30 |
Veal................................................................................ | Broiled | 20 | 4 00 |
Venison Steak................................................................. | Broiled | 20 | 1 35 |
* Minutes to the pound. † Mutton soup.
The time given is the general average; the time will vary slightly with the quality of the article
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