VANCOUVER BRIDE

70 ‘THE
BAKING
Batters and Doughs
Deg. F. Min.
Baking powder biscuits........ 450-460 12-15
Batter puddings 375-400 35-45
Bread 350-400 45-60
Butter-cakes (loaf) .............. 360-400 40-60
Butter-cakes (layer) ............ 380-400 20-30
Cake, angel 330-360 50-60
Cake, fruit 275-325 3-4hr.
Cake; hoonee (icst) 2. 300-350 40-60
Cake, sponge (sheet)............ 340-360 25-30
Cakes (small) 350-400 15-25
Cookies, (thin, rolled) ...2...... 380-390 10-12
Cookies (molasses)  .............. 350-375 18-20
Cream puffs 300-350 45-60
Gingerbread 360-380 30-40
Graham bread 350-400 45-60
Meringues 250-300 40-60
Meringues (on pies and
puddings) 300-350 8-10
Muffins (yeast) 400-425 20-30
Muffins (baking-powder)......400-425 20-25
Pie crust (large pies)............ 400-500 20-40
Pie crust (tarts) 400-450 15-20
Popovers 350-450 35-40
Rolls 400-425 20-25

BAKING MISCELLANEOUS FOODS

Beans with pork
Bread pudding (surrounded

by water) -...250-350
_Custard en Casserole (sur-

rounded by water)............ 240-325
Custard in cups (surrounded

by water) 240-325
Baked eggs (soft-cooked)....250-350
Baked eggs (hard-cooked)....250-360

250-350 6-8 hr..

45-60

35-45

20-25
6-10

25-40

Indian pudding (baked)........ 250-350 2-3 hr.

Rice or tapioca pudding........ 250-350
~ Scalloped dishes (not

potatoes)
Scalloped oysters

250-350
350-350

60-75

15-20
25-30

ROASTS OF MEAT AND POULTRY

Deg. F.

irae § 450-500 first 15 mins.

450-500 fi ins.
Rie tied) § 450-500 first 15 mins

Beet, roiled ..(raré} via 350-480
Beef, rolled (well done)......350-480

Mins.
per lb.

10-15

1 300-350 rest of time, plus 15

12-15

(300-350 rest of time, plus 15

12-15
15-20

Deg. F.

Beef fillet (rare) 350-480

Beef fillet (well done).......... 350-480

: §4 hrs

Ham (well done) Total time 12 hrs

Lamb (well done) 350-480
Crown roast of lamb or

mutton 350-480

Breast of mutton (stuffed) 350-480
Leg of mutton (well done) 350-480
Pork (well done) 350-480
Veal (well done) 350-480
Chicken. nu: 350-480
Fowl 350-480
Turkey 350-480
Goose 350-480
Duck 350-480

Mins.
20-30
50-60

. boiled
. baked
20-24

25-30
20-25
18-20
20-25
20-30
15-20
20-25
15-25
20-25
20-25

SIMMERING AND BOILING

The temperature for simmering is given
for meat, as it is better when simmered

than when boiled.

MEAT, POULTRY AND FIS

H

Simmering temperature, 180° to 210° F.
Tot. time mins.

Chicken (3 lbs.) 1 to 1% hr.
Cod (about 3 Ibs.) 20-30
Corned meat 30-40 per Ib.
Fish (2 to 5 lbs.) 30-45
Fowl (4 to 5 Ibs.) 2 tod hes.
Haddock 10-15 per Ib.
Halibut 10 to 15 per Ib.
Ham (12 to 14 lbs.) 4 to 5 hrs.
Meats (large pieces or pot

roasts) 2 -to © hrs.
Ox togue 3 to 4 hrs.
Salmon 10 to 15 per Ib.
Swiss steak 2 hrs.

Turkey (10 Ibs.)

VEGETABLES

Boiling temperature, 212° F-

3 to 3% hrs.

Tot. time mins.

Artichokes 30-40
Asparagus 15-30
Beans (shell or string) 20-90
Beets (young) 30-50
Beets (old) 2 to 4 hrs.
Beets greens 15-30
Brussels sprouts 15-20
Cabbage 15-60
Carrots 15-60