30
BOSTON COOKING-SCHOOL COOK BOOK
| Cake (layer) | 20 to 30 | |
| Cake (loaf) | 40 to 60 | |
| Cake (pound) | 11/4 to 11/2 | |
| Cake (fruit) | 11/4 to 2 | |
| Cake (wedding) | 3 | |
| or steam 2 hours and bake11/2 | ||
| Baked batter puddings | 35 to 45 | |
| Bread pudding | 1 | |
| Tapioca or Rice Pudding | 1 | |
| Rice Pudding (poor man’s) | 2 to 3 | |
| Indian Pudding | 2 to 3 | |
| Plum Pudding | 2 to 3 | |
| Custard Pudding | 30 to 45 | |
| Custard (baked in cups) | 20 to 25 | |
| Pies | 30 to 50 | |
| Tarts | 15 to 20 | |
| Patties | 20 to 25 | |
| Vol-au-vent | 50 to 60 | |
| Cheese Straws | 8 to 10 | |
| Scalloped Oysters | 25 to 30 | |
| Scalloped dishes of cooked mixtures | 12 to 15 | |
| Baked Beans | 6 to 8 | |
| Braised Beef | 31/2 to 41/2 | |
| Beef, sirloin or rib, rare, weight 5 lbs | 1 | 5 |
| Beef, sirloin or rib, rare, weight 10 lbs | 1 | 30 |
| Beef, sirloin or rib well done, weight 5 lbs | 1 | 20 |
| Beef, sirloin or rib, well done, weight 10 lbs | 1 | 50 |
| Beef, rump, rare, weight 10 lbs | 1 | 35 |
| Beef, rump, well done, weight 10 lbs | 1 | 55 |
| Beef, (fillet) | 20 to 30 | |
| Mutton (saddle) | 11/4 to 11/2 | |
| Lamb (leg) | 11/4 to 13/4 | |
| Lamb (forequarter) | 1 to 11/4 | |
| Lamb (chops) in paper cases | 15 to 30 | |
| Veal (leg) | 31/2 to 4 | |
| Veal (loin) | 2 to 3 | |
| Pork (chine or sparerib) | 3 to 31/2 | |
| Chicken, weight 3 to 4 lbs | 1 to 11/2 | |
| Turkey, weight 9 lbs | 21/2 to 3 | |
| Goose, weight 9 lbs | 2 | |
| Duck (domestic) | 1 to 11/4 | |
| Duck (wild) | 20 to 30 | |
