Fresh Beef 4 to 6 hours Corned Beef, rib or flank 4 to 7 hours Corned Beef, fancy brisket 5 to 8 hours Corned Tongue 3 to 4 hours Leg or Shoulder of Mutton 3½ to 5 hours Leg or Shoulder of Lamb 2 to 3 hours Turkey, per pound 15 to 18 minutes Fowl, 4 to 5 pounds 2 to 4 hours Chicken, 3 pounds 1 to 1½ hours Ham 4 to 6 hours Lobster 25 to 30 minutes Codfish and Haddock, per pound 6 minutes Halibut, whole or thick piece, per pound 15 minutes Salmon, whole or thick piece 10 to 15 minutes Clams and Oysters 3 to 5 minutes * * * * * QUERY 1625.--"Recipe for Tomato Aspic for salads and a well-seasoned Cream of Corn Soup." Tomato (Aspic?) Jelly Let two cups of canned tomato, a sprig of summer savory, sprig of parsley, a slice of onion, half a stalk of celery, and a piece of green or red pepper pod simmer together fifteen or twenty minutes, then strain the whole through a fine sieve; add one-fourth a two-ounce package of gelatine, softened in one-fourth a cup of cold water, and salt as needed, and turn into molds to harden. Tomato Jelly, Macedoine Style, for Salad 1-1/2 cups of canned tomato 1 slice of onion 1/8 a clove of garlic 1/4 a pepper pod 1/2 a teaspoonful of salt 1/4 a "soup bag" 1/3 a package of gelatine 1/3 a cup of cold water 1/2 a cup of cooked string beans 3 olives 1 teaspoonful of capers 1 truffle Cooked yolks of 2 eggs Let the first six ingredients simmer, together, about fifteen minutes, then add the gelatine that has been softened in the cold water; stir over ice water until the mixture begins to thicken, then add the beans and olives, cut in fine bits, the capers, the truffle or its equivalent in trimmings, chopped fine, the yolks sifted, or the equivalent of the yolks in chopped chicken tongue or ham. Mix thoroughly and turn into molds. Serve with lettuce and mayonnaise dressing. Tomato Aspic To a pint of rich and highly-flavored beef, chicken or veal broth add a cup of cooked tomatoes, with salt and pepper as needed, also one-third a package of gelatine softened in one-third a cup of cold water and the crushed shells and slightly beaten whites of two eggs; stir constantly over the fire till boiling; let boil three minutes; then draw to a cooler place to settle; skim and strain through a napkin wrung out of boiling water; turn into molds and let chill. Good Flavored Cream of Corn Soup