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 to 60 Oyster Plant 45 to 60 Turnips 30 to 45 Onions 45 to 60 Parsnips 30 to 45 Spinach 25 to 30 Green Corn 12 to 20 Cauliflower 20 to 25 Brussels Sprouts 15 to 20 Tomatoes, stewed 15 to 20 Rice 20 to 25 Macaroni 20 to 30 Broiling Steak, one inch thick 4 to 6 Steak, one and one-half inches thick 8 to 10 Lamb or Mutton Chops 6 to 8 Lamb or Mutton Chops in paper cases 10 Quails or Squabs 8 Quails or Squabs in paper cases 10 to 12 Chickens 20 Shad, Bluefish, and Whitefish 15 to 20 Slices of Fish, Halibut, Salmon, and Swordfish 12 to 15 Small, thin Fish 5 to 8 Liver and Tripe 4 to 5 Baking Bread (white loaf) 45 to 60 Bread (Graham loaf) 35 to 45 Bread (sticks) 10 to 15 Biscuits or Rolls (raised) 12 to 20 Biscuits (baking-powder) 12 to 15 Gems 25 to 30 Muffins (raised) 30 Muffins (baking-powder) 20 to 25 Corn Cake (thin) 15 to 20 Corn Cake (thick) 30 to 35 Gingerbread 20 to 30 Cookies 6 to 10 Sponge Cake 45 to 60 Cake (layer) 20 to 30 Cake (loaf) 40 to 60 Cake (pound) 1¼ to 1½ Cake (fruit) 1¼ to 2 Cake (wedding) 3 or steam 2 hours and bake 1½ Baked batter puddings 35 to 45 Bread puddings 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 3½ to 4½ 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) 1¼ to 1½ Lamb (leg) 1¼ to 1¾ Lamb (fore-quarter) 1 to 1¼ Lamb (chops) in paper cases 15 to 20 Veal (leg) 3½ to 4 Veal (loin) 2 to 3 Pork (chine or sparerib) 3 to 3½ Chicken, weight 3 to 4 lbs. 1 to 1½ Turkey, weight 9 lbs. 2½ to 3 Goose, weight 9 lbs. 2 Duck (domestic) 1 to 1¼ Duck (wild) 20 to 30 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.