The hardening effect of long cooking at a high temperature on meat proteids can be demonstrated by broiling a tender piece of steak until it is rare, cutting off a small piece, continuing the broiling for a few minutes, cutting off another piece and comparing these pieces with the remainder, which should be broiled until very well done.
Boil on Stove In Cooker _Minutes_ _Hours_ PAGE 5 Rolled Oats 2-12 54, 204 5 Corn-Meal Mush 5-10 or more 54, 204 10 Hominy Grits 10 or more 55, 205 60 Samp 6-12 150, 205 10 Cracked Wheat 20 55, 205 10 Steel-cut Oats 20 56, 206 5 Pettijohn’s Breakfast Food 2-12 56, 206 Boil Cream of Wheat 1-12 56, 206 Boil Wheatlet 1-12 56, 206 Boil Farina 1-12 56, 206 Boil Rice 1-2 149, 206
Boil on Stove In Cooker _Minutes_ _Hours_ PAGE 10 White Stock 9-12 62, 207 2 To Clear Stock ¹⁄₂ or more 59 10 Brown Stock, No. 1 9-12 60, 207 10 Brown Stock, No. 2 9-12 61 10 Bouillon 9-12 62 Warm Beef Broth ¹⁄₂ 63 Boil Mutton Broth 9-12 63, 207 10 Consommé 9-12 64 20 and 5 Mock-Turtle Soup No. 1 9-12 65 10 Mock-Turtle Soup No. 2 9 or more 66, 208 1 Vegetable Soup with Stock 3 or more 67, 209 Boil Cream of Celery Soup 3 or more 68, 208 Boil Asparagus Soup 2¹⁄₂ or more 68, 209 Boil Tomato Soup with Stock 1 or more 69, 210 Boil Creole Soup 1 or more 69, 208 Boil Ox Tail Soup 2 or more 70, 209 Boil Julienne Soup 2 or more 70, 210 Boil Macaroni Soup 2 70, 209 2 Vegetable Soup 3 or more 71, 210 Boil Bean Soup 9-12 72, 210 Boil Black Bean Soup 8-12 72, 211 Boil Tomato Soup 1 or more 73, 211 Boil Purée of Lima Beans 4 or more 73 Boil Baked Bean Soup 3 or more 74, 212 Boil Pea Soup 2 or more 74, 212 10 Split-Pea Soup 5 77, 212 Boil Potato Soup 1¹⁄₂ or more 75, 211 Boil Fish Chowder 1 and ¹⁄₂ 75, 213 Boil Clam Chowder 1-2 76 Boil Connecticut Chowder 1 and ¹⁄₂ 76, 213 Boil Oyster Stew ¹⁄₂ or more 77 Boil Clam Stew ¹⁄₂ or more 77
Boil on Stove In Cooker _Minutes_ _Hours_ PAGE Boil Boiled Fish 1 83 Boil Creamed Salt Codfish No. 1 1¹⁄₂ or more 84 Boil Creamed Salt Codfish No. 2 1¹⁄₂ or more 84, 213 Boil Codfish Balls 1¹⁄₂ 85, 213 Boil Salt Fish Soufflé 1¹⁄₂ 86 15 Salmon Loaf 1-2 86 10 Casserole of Fish ³⁄₄-2 87 Boil Cape Cod Turkey 1¹⁄₂-3 87 Boil Creamed Oysters ¹⁄₂ or more 88 5 Lobster 3 83 5 Crabs 1-3 83