Poaching is the name usually given to the process of cooking an article by placing it for a few minutes in boiling water. Marinating or pickling is a process with a formidable name with a simple meaning. To marinate simply is to soak meat in a mixture for some hours, or even days, with the idea of improving its flavor of softening its fibres and making it tender. Vinegar, oil, pepper and salt are mixed together and the meat packed in the mixture; sometimes a sliced onion and herbs are added. The meat, of course, should be wiped first, but not washed.
Stone or earthenware cooking appliances are used to very great advantage for various forms of preparing food. For the homely _pot-au-feu_ the French housewife has used fireproof earthenware dishes for generations, and does so today. But besides soups, various savory dishes, and all sorts of stews are cooked in stoneware pots. Indeed, so much has this form of cookery come into fashion that many dishes are sent to table in the pots in which they are cooked. Cooking in stoneware has no equal where slow cooking is aimed at, and there are many dishes which one would do well to refrain from attempting unless cooked in this fashion. These cooking pots are inexpensive, and certain foods taste decidedly better if cooked in this way. For braising, pot roasting, or stewing fruit and other articles which need to be cooked slowly under close cover, the application of a moderate, even heat produces far better results than if quick heat is applied. For such cases the use of earthenware cooking pots is recommended.
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