THE VANCOUVER BRIDE

Cauliflower 15-30
‘Celery 15-30
eo eee 7-12
Cucumber 15-20
Dandelion greens 15-30
Eggplant (stuffed) 45-60
Lentils 1% hr. up
Okra 20-30
(Onions 30-60
Parsnips 30-60
Peas 10-30
UCR CIAS CER 2 ei dian 30-45
Spinach 7s. 15-30
Sweet potatoes (boiled) 22.00.0000... 30-45
Salsify 30-45
Squash, summer (steamed) .................. 15-30
Squash, winter (steamed)............ ito 2 hrs.
‘Tomatoes (stewed) 15-20
‘Turnips 30-60
EGGS

Deg. F. Min.
Soft-cooked (coddled) .......... 180-200 6-10 ©
Soft-cooked (boiled) ......00...... 212..«@~ 4
Hard-cooked (coddled) ........ 190-200 30-45
Hard-cooked (boiled) ............ 212 20-30

77
MISCELLANEOUS
Deg. F. Min.
Coffee. ...... 65 Fee Os
Macaroni, spaghetti 212 25-35
Bice 14. 212 20-30
CANDY AND FROSTING
Cook up to
Deg. F.
Fondant (thread stage) 230-236
Fondant (soft-ball stage) 238-240
Fudge (soft-ball stage) 234-240
Marshmallows (soft-ball stage)......238-240
Caramel mixture (medium hard-
ball stage) 246-252
Molasses taffy (hard-ball stage)....254-260
Toffee and butterscotch (soft-.
crack stage) 270-280
Hard candles to be pulled (hard-
crack stage) 280-290
Clear brittle candles (hard-crack
stage) 290-310
Caramelized sugar 320-354
Boiled Frosting:
1 egg-white to 1 cup sugar............ 238-242
2 egg whites to 1 cup sugar.......... 244-248
3 egg-whites to 1 cup sugar............ 254-260