The Boston cooking-school cook book

Oil.= Examples: sardines, anchovies, etc. 12. =By Antiseptics.= The least wholesome way is by the use of antiseptics. Borax and salicylic acid, when employed, should be used sparingly. TABLE OF MEASURES AND WEIGHTS 2 cups butter (packed solidly) = 1 pound 4 cups flour (pastry) = 1 pound 2 cups granulated sugar = 1 pound 2⅔ cups powdered cups = 1 pound 3½ cups confectioners’ sugar = 1 pound 2⅔ cups brown sugar = 1 pound 2⅔ cups oatmeal = 1 pound 4¾ cups rolled oats = 1 pound 2⅔ cups granulated corn meal = 1 pound 4⅓ cups rye meal = 1 pound 1⅞ cups rice = 1 pound 4½ cups Graham flour = 1 pound 3⅞ cups entire wheat flour = 1 pound 4⅓ cups coffee = 1 pound 2 cups finely chopped meat = 1 pound 9 large eggs = 1 pound 1 square Baker’s chocolate = 1 ounce ⅓ cup almonds blanched and chopped = 1 ounce A few grains is less than one-eighth teaspoon. 3 teaspoons = 1 tablespoon 16 tablespoons = 1 cup 2 tablespoons butter = 1 ounce 4 tablespoons flour = 1 ounce TIME TABLES FOR COOKING Boiling ARTICLES TIME Hours Minutes Coffee 1 to 3 Eggs, soft cooked 6 to 8 Eggs, hard cooked 35 to 45 Mutton, leg 2 to 3 Ham, weight 12 to 14 lbs. 4 to 5 Corned Beef or Tongue 3 to 4 Turkey, weight 9 lbs. 2 to 3 Fowl, weight 4 to 5 lbs. 2 to 3 Chicken, weight 3 lbs. 1 to 1¼ Lobster 25 to 30 Cod and Haddock, weight 3 to 5 lbs. 20 to 30 Halibut, thick piece, weight 2 to 3 lbs. 30 Bluefish and Bass, weight 4 to 5 lbs. 40 to 45 Salmon, weight 2 to 3 lbs. 30 to 35 Small Fish 6 to 10 Potatoes, white 20 to 30 Potatoes, sweet 15 to 25 Asparagus 20 to 30 Peas 20 to 60 String Beans 1 to 2½ Lima and other Shell Beans 1 to 1¼ Beets, young 45 Beets, old 3 to 4 Cabbage 35