Beans (if prepared by soaking and boiling), 3 to 4 hrs. Beef sirloin or rib, rare, weight 5 pounds, 1 hr. 5 min. Beef sirloin or rib, well done, weight 5 pounds, 1 hr. 40 min. Beef rump, rare, weight 10 pounds, 1 hr. 35 min. Biscuit raised, 12 to 20 min. Biscuits, baking-powder, 12 to 15 min. Bread, white loaf, 45 to 60 min. Bread, graham loaf, 35 to 45 min. Cake, layer, 15 to 25 min. Cake, loaf, 40 to 60 min. Cake, sponge, 45 to 60 min. Chicken, 3 to 4 pounds, 1-1/2 to 2 hrs. Cookies, 6 to 10 min. Custard (baked in cups), 20 to 25 min. Duck, domestic, 1 to 1-1/2 hrs. Duck, wild, 20 to 30 min. Fish, thick, 3 to 4 pounds, 45 to 60 min. Fish, small, 20 to 30 min. Gingerbread, 25 to 35 min. Lamb leg, well done, 1-1/2 to 2 hrs. Mutton, 1-1/2 to 2 hrs. Pork, well done, 4 pounds, 2 hrs. Potatoes, 35 to 50 min. Puddings, rice, bread, 45 to 60 min. Veal leg, well done, per pound, 20 min. Timetable for Boiling Asparagus, 20 to 30 min. Beans, shell, 1 to 1-1/2 hrs. Beans, string, 45 to 60 min. Beets, young, 45 to 60 min. Beets, old, 3 to 4 hrs. Brown bread, steamed, 3 hrs. Cabbage, 35 to 60 min. Carrots, 1 hr. Cauliflower, 20 to 30 min. Chickens, young, 3 to 4 pounds, 1 to 1-1/4 hrs. Corn, green, 15 min. Corned Beef, gentle simmering, 3 to 4 hrs. Eggs, soft cooked (in water which does not boil), 4 to 6 min. Eggs, hard cooked (in water which does not boil), 35 to 45 min. Ham, weight 12 to 14 pounds, 4 to 5 hrs. Onions, 45 to 60 min. Rice in fast boiling water, 20 min. Smoked tongue, 4 hrs. Timetable for Frying Bacon, 3 to 5 min. Fritters or doughnuts, 3 to 5 min. Croquettes, 3 to 5 min. Breaded chops, 10 to 20 min. Smelts, 3 to 5 min. Small fish, 1 to 4 min. Index PAGE Baking-Day Helps, 7 Beef a la Mode, 24 Beef Cannelon, 22 Beef Loaf, 26 Beefsteak Pie, 28 Boiled Beef, 25 Braised Beef, 28 Brown Beef Stew, 29 Butter Scotch, 6 Cookies, 6 Cornbread, 4 Corn Pudding, 27 Cream Horseradish Sauce, 24 Curry Balls, 27 Dumplings, 29 English Walnut Pudding, 5 Fireless Cooker, The Practical Value and Use of, 15-21 Ginger Bread, 6