Beef, loin or ribs, rare, per lb. 8 to 10 minutes Beef, loin or ribs, well done, per lb. 12 to 16 minutes Beef, ribs, rolled, rare 12 to 15 minutes Beef, ribs, rolled, well done 15 to 18 minutes Beef, fillet, rare 20 to 30 minutes Beef, fillet, well done 60 minutes Mutton, leg, rare, per lb. 10 minutes Mutton, leg, well done, per lb. 14 minutes Mutton, forequarter, stuffed, per lb. 15 to 25 minutes Lamb, well done, per lb. 15 to 20 minutes Veal, well done, per lb. 18 to 22 minutes Pork, well done, per lb. 20 minutes Venison, rare, per lb. 10 minutes Chicken, per lb. 15 to 20 minutes Turkey, nine lbs. 3 hours Goose, nine lbs. 2-1/2 hours Duck, domestic 1 to 1-1/4 hours Duck, wild 20 to 30 minutes Grouse 25 to 30 minutes Ham 4 to 6 hours Fish, 3 or 4 lbs. 45 to 60 minutes Small fish and fillets 20 minutes Beans with pork 6 to 8 hours Bread, white loaf 45 to 60 minutes Graham loaf 35 to 45 minutes Baking powder biscuits 12 to 15 minutes Gems 25 to 30 minutes Quick doughs 8 to 15 minutes Cookies 8 to 10 minutes Gingerbread 20 to 30 minutes Sponge cake 45 to 60 minutes Cake, layer 20 to 30 minutes Cake, loaf 40 to 60 minutes Fruit cake 2 to 3 hours Cake, wedding 3 to 5 hours Cakes, small 15 to 25 minutes Batter puddings 35 to 45 minutes Pies 30 to 50 minutes Tarts 15 to 20 minutes Patties 15 to 25 minutes Vol-au-vent 50 to 60 minutes Muffins, yeast 30 minutes Muffins, baking powder 20 to 25 minutes Indian pudding 2 to 3 hours Rice or tapioca pudding 1 hour Bread puddings 45 to 60 minutes Scallop dishes 15 to 20 minutes Custard 35 to 45 minutes Custard in cups 20 to 25 minutes