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BOSTON COOKING-SCHOOL COOK BOOK
| 22/3 cups oatmeal | =1 pound |
| 43/4 cups rolled oats | =1 pound |
| 22/3 cups granulated corn meal | =1 pound |
| 41/3 cups rye meal | =1 pound |
| 17/8 cups rice | =1 pound |
| 41/2 cups Graham flour | =1 pound |
| 37/8 cups entire wheat flour | =1 pound |
| 41/3 cups coffee | =1 pound |
| 2 cups finely chopped meat | =1 pound |
| 9 large eggs | =1 pound |
| 1 square Baker’s chocolate | =1 ounce |
| 1/3 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 11/4 | |
| 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 21/2 | |
| Lima and other Shell Beans | 1 to 11/4 | |
