TIME-TABLES FOR COOKING
31
| Grouse | 25 to 30 | |
| Partridge | 45 to 50 | |
| Pigeons (potted) | 2 | |
| Fish (thick), weight 3 to 4 lbs. | 45 to 60 | |
| Fish (small) | 20 to 30 | |
| Frying | ||
| Muffins, Fritters, and Doughnuts | 3 to 5 | |
| Croquettes and Fishballs | 1 | |
| Potatoes, raw | 4 to 8 | |
| Breaded Chops | 5 to 8 | |
| Fillets of Fish | 4 to 6 | |
| Smelts, Trout, and other small Fish | 3 to 5 | |
| NOTE—Length of time for cooking fish and meat does not depend so much on the number of pounds to be cooked as the extent of surface exposed to the heat. | ||
USE OF RECIPES
Dishes prepared from my recipes are intended for the most part to serve six persolis.
