VEGETABLES (BOILING). Rice, green corn, peas, tomatoes, asparagus (hard boiled eggs) 20 to 25 m. Potatoes, macaroni, squash, celery, spinach 25 to 30 m. Young beets, carrots, turnips, onions, parsnips, cauliflower 30 to 45 m. Young cabbage, string beans, shell beans, oyster plant 45 to 60 m. Winter vegetables, oatmeal, hominy and wheat 1 to 2 hrs. FRYING (DEEP). Smelts, croquettes, fish balls 1 to 2 m. Muffins, fritters, doughnuts 4 to 6 m. Fish, breaded chops 5 to 7 m. BROILING. Steak, 1 inch thick 6 to 8 m. Steak, 1-1/2 inch thick 8 to 10 m. Fish, small 6 to 8 m. Fish, thick 12 to 15 m. Chops 8 to 10 m. Chicken 20 m. Table of Proportions. 1 qt. of liquid to 3 qts. of flour for bread. 1 qt. of liquid to 2 qts. of flour for muffins. 1 qt. of liquid to 1 qt. of flour for batters. 1 cup of yeast (1 yeast cake) to 1 qt. of liquid. 1 tsp. of soda (level), 3 of cream tartar to 1 qt. of flour. 1 tsp. of soda to 1 pt. of sour milk. 1 tsp. of soda to 1 cup of molasses. 4 tsps. of baking powder to 1 qt. of flour. 1 tsp. of salt to 1 qt. of soup stock. 1 ssp. of salt to 1 loaf of cake. 1 tbsp. of each vegetable, chopped, to 1 qt. of stock. 1-1/2 tbsp. of flour to 1 qt. of stock for thickening soup. 1 tbsp. of flour to 1 pt. of stock for sauces. 1 tsp. of salt to 1 pt. of stock for sauces. 4 tbsps. (level) cornstarch to 1 pt. of milk (to mould). 1 tsp. of salt to 2 qts. of flour for biscuits, etc. Methods for Flour Mixtures. STIRRING. Stirring is simply blending two or more materials by moving the spoon round and round until smooth and of the proper consistency. BEATING. Beating is bringing the spoon up through the mixture with a quick movement so as to entangle as much air as possible. CUTTING OR FOLDING. Cutting or folding is adding the beaten white of egg to a mixture without breaking the air bubbles, by lifting and turning the mixture over and over as in folding. Do not stir or beat. * * * * * RECIPES. * * * * * BATTERS, BISCUITS AND BREAD. POPOVERS. 2 cups of flour. 3 eggs. 2 cups of milk. 1/2 tsp. salt.