| Baking |
| 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 |
| Boiling |
| MEATS | 2 to 6 hours |
| Corned meat | 4 to 6 hours |
| Ox tongue | 3 to 4 hours |
| Ham, 12 to 14 lbs | 4 to 5 hours |
| Turkey, 10 lbs | 3 to 3-1/2 hours |
| Fowl, 4 to 5 lbs | 2 to 3 hours |
| Chicken, 3 lbs | 1 to 1-1/2 hours |
| Fish, 2 to 5 lbs | 30 to 45 minutes |
| Lobster | 25 to 30 minutes |
| Cod, 3 to 5 lbs | 20 to 30 minutes |
| Haddock, 3 to 5 lbs | 20 to 30 minutes |
| Halibut, thick piece, per lb | 15 minutes |
| Salmon, thick piece, per lb | 10 to 15 minutes |
| Asparagus | 20 to 30 minutes |
| Beans, shell or string | 1 to 3 hours |
| Beets, young | 50 minutes |
| Beets, old | 3 to 4 hours |
| Brussels Sprouts | 15 to 20 minutes |
| Cabbage | 35 to 60 minutes |
| Carrots | 1 hour |
| Cauliflower | 25 to 30 minutes |
| Corn | 12 to 20 minutes |
| Macaroni | 20 to 35 minutes |
| Turnips | 30 to 45 minutes |
| Onions | 45 to 60 minutes |
| Parsnips | 30 to 45 minutes |
| Spinach | 15 to 20 minutes |
| Tomatoes, stewed | 15 to 20 minutes |
| Rice | 20 to 30 minutes |
| Broiling |
| Steak, 1 inch thick | 4 to 10 minutes |
| Steak, 1-1/2 inches thick | 8 to 12 minutes |
| Lamb or mutton chops | 6 to 10 minutes |
| Chicken | 20 minutes |
| Quails | 8 minutes |
| Squabs | 10 to 12 minutes |
| Shad, whitefish and bluefish | 15 to 20 minutes |
| Fish slices | 12 to 15 minutes |
| Liver | 4 to 5 minutes |
| Frying |
| Smelts and other small fish | 3 to 5 minutes |
| Breaded chops | 5 to 8 minutes |
| Potatoes, raw | 4 to 8 minutes |
| Fish balls and croquettes | 1 minute |
| Muffins, fritters, and doughnuts | 3 to 5 minutes |