Beef (rare), 12 to 15 minutes per pound; (well done), 15 to 18 minutes.

Lamb 18 minutes per pound
Mutton 20 minutes per pound
Veal 30 minutes per pound
Chicken, 4lb about 2 hours, or 20 minutes per pound
Turkey, 10lb about 3-1/2 hours, or 20 minutes per pound
Goose, 8lb about 2 hours, or 15 minutes per pound
Duck 40 to 60 minutes per pound

BROILING

Steaks, 1 inch thick (rare), 6 to 8 minutes; (medium), 8 to 10 minutes.

Steaks, 1-1/2 inch thick (rare), 8 to 12 minutes; (medium), 12 to 15 minutes.

Lamb, or Mutton Chops (well done) 8 to 10 minutes
Spring Chicken 20 minutes
Squab 10 to 15 minutes

BOILING

Beef Slowly, 40 to 60 minutes per pound
Mutton Slowly, 20 minutes per pound
Corned Beef Slowly, 30 minutes per pound
Chicken Slowly, 20 minutes per pound
Fowl Slowly, 30 minutes per pound
Tripe three to five hours

VEGETABLES

Young peas, canned tomatoes, green corn, asparagus, spinach, Brussels sprouts—­15 to 20 minutes.

Rice, potatoes, macaroni, summer squash, celery, cauliflower, young cabbage, peas—­20 to 30 minutes.

Young turnips, young beets, young carrots, young parsnips, tomatoes, baked potatoes, sweet potatoes, onions, cabbage, cauliflower—­30 to 45 minutes.

String beans, shell beans, oyster plant, winter squash—­45 to 60 minutes.

Winter vegetables—­one to two hours.

SALADS AND SALAD DRESSINGS

Salads are divided into two groups, dinner salads and the more substantial ones served at supper and luncheon in the place of meats.  They are exceedingly wholesome.

Nearly all the meats, vegetables, and fruits may be served as salads.  The essential thing is to have the salad fresh and cold; and if green, to have the leaves crisp and dry.

Lettuce, Romaine, endive and chicory or escarole make the best dinner salads, although one may use mixed cooked vegetables or well-prepared uncooked cabbage.

Left-over green vegetables, string beans, peas, carrots, turnips, cauliflower, cooked spinach, leeks and beets may all take their place in the dinner salad.  Use them mixed, alone, or as a garnish for lettuce.

Lettuce and all green, raw salad vegetables should be washed and soaked in cold water as soon as they come from the market.  After they have stood fifteen to twenty minutes in cold or ice water, free them from moisture by swinging them in a wire basket, or dry, without bruising, each leaf carefully with a napkin.  Put them in a cheese-cloth bag and on the ice, ready for service.  In this way they will remain dry and cold, and will keep nicely for a week.