Mutton (stuffed, forequarter) | | per pound | Roasted | 15 to 20 minutes Lamb, well done, per pound | Roasted | 15 to 18 minutes Veal, well done, per pound | Roasted | 20 to 25 minutes Pork, well done, per pound | Roasted | 20 minutes Chicken, well done, per pound | Roasted | 15 to 20 minutes Turkey (8 to 10 pounds) | Roasted | 3 hours Ducks (domestic) | Roasted | 1 to 1-1/2 hours Ducks (wild) | Roasted | 20 to 30 minutes Small birds | Roasted | 15 to 30 minutes Large fish | Roasted | 45 minutes to 1 hour Fish steaks, stuffed | Roasted | 45 minutes to 1 hour Steak, 1 inch thick | Broiled | 6 to 12 minutes Steak, 1-1/2 inches to 2 inches | | thick | Broiled | 15 to 20 minutes Lamb chop or mutton chop | Broiled | 10 to 15 minutes Quail | Broiled | 12 to 20 minutes Squab | Broiled | 12 to 20 minutes Spring chicken (broiler) | Broiled | 20 to 40 minutes Shad | Broiled | 12 to 15 minutes Bluefish | Broiled | 12 to 15 minutes Bread (loaf) | Baked | 45 minutes to 1 hour Rolls (risen) | Baked | 20 to 25 minutes Biscuits | Baked | 10 to 12 minute Muffins | Baked | 20 to 25 minutes Sponge cake (loaf) | Baked | 45 to 60 minutes Layer cake | Baked | 20 to 25 minutes Cookies | Baked | 10 to 15 minutes Custards | Baked | 20 to 60 minutes Steamed brown bread | Steamed | 2 to 3 hours Pastry | Baked | 30 to 45 minutes Potatoes | Baked | 30 minutes to 1 hour Scalloped dishes | Baked | 20 minutes Steamed puddings | Baked | 1 to 4 hours Plum pudding | Baked | 2 hours (after | | steaming 10 hours) =================================+==========+======================= CARE OF ICE-BOX AND CONTENTS