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 |