It will not be long before thermometers will be generally used as kitchen appliances. Until then we must show how we may know when a food is cooked, instead of stating the exact number of minutes required. It is better in most cases to subject foods to a moderate heat for a long time, than to intense heat for a shorter period. The shape and size of the article to be cooked and the variety and age of fruit or vegetables must be considered. STANDARDIZED OVEN TEMPERATURES Temperatures used in class work in Columbia University SLOW MODERATE HOT OR QUICK VERY HOT 250°-350° 350°-400° 400°-425° 425°-500° Custards Bread Biscuits Roast Meat Meringues Cakes Cookies Roast Poultry Pastry Pastry, Tarts Rolls Puff Paste TIME TABLE FOR BAKING Biscuits, baking powder 15 minutes Bread (1 lb. loaf) white 60 “ Bread (1 lb. loaf) graham 40 “ Rolls or biscuits (raised) 20 “ Gems or muffins 30 “ Corn bread (thin) 20 “ Corn bread (thick) 35 “ Sponge cake 45 to 60 “ Layer “ 20 to 30 “ Loaf cake 40 to 60 “ Pound “ 1¼ to 2 hours Indian or plum pudding 2 to 3 “ FRYING Muffins, fritters, doughnuts 3 to 5 minutes Croquettes and fish balls 1 “ Potatoes, cut thick 10 “ Breaded chops 5 to 8 “ Fillet of fish 5 to 10 “ Small fish 5 “ TIME TABLE FOR BROILING Steak (1 inch thick) 10 to 12 min. Steak (2 in. thick) 15 to 20 “ Pork chops (cook slow) 30 to 40 “ Mutton chops 7 to 10 “ Fish 15 to 20 “ TIME TABLE FOR ROASTING Beef roast (rare) 15 min. to warm through 12 min. per lb. Beef roast (well done) “ “ “ “ “ 15 “ “ “ Mutton leg “ “ “ “ “ 10 to 15 min. per lb. Mutton shoulder “ “ “ “ “ 15 min. per lb. Lamb roast “ “ “ “ “ 18 “ “ “ Veal roast “ “ “ “ “ 18 “ “ “ Pork roast “ “ “ “ “ 30 “ “ “ Chicken “ “ “ “ “ 15 to 18 min. Goose “ “ “ “ “ 18 min. per lb. Duck “ “ “ “ “ 18 “ “ “ Turkey, large Roast in slow oven 4 to 5 hours Turkey, small “ “ “ “ 3½ to 4 hours Ham, medium weight Moderate oven 4 to 5 hours _Your dealer will get the Armour Quality foods if you demand them_ INDEX