OVEN TEMPERATURE CHART (Continued)

MISC ELLANEOUS
Custard Oa? is. ORR ee SS. See enor ee ane 300
Custard casserole ... 26276... 968 shed. Shei cas 300
ene ee ee. SS ex SOO ASRD.S cg, FRE Crea nares 325
ae OOCMNS s ROSESDA we os cg a a 3 400
MGeeG DEANS fei i os 64 6a » wie a ER Sade ip mend: 5 350
| een i Ua. ou. a ol ced Rees 9s hes OG 1188 dt 300
| Riot Petting: sexcerddcinces.. ee, eS 325
eer enG- DOLMhO. 6 ois go oe i 8 pre. bs na ck Seite li 375

TIME CHART FOR ROASTS

Kind: Minutes per lb. after searing:
DGGE SPOR Baisic ec c wi cacecdes 10-16
RN cn is < Koc éwk LENS 17-22
Went Ae. 44's 644 6 0 64 Es 23-30
Veal, pork, lamb - well done -- 30
Cured pork - well done........ 40-55

Broiling: Remove any extra fat from the meat and grease the
broiler with some of it. Broil the meat over a clear fire or under
a gas or electric burner. Sear it on both sides and cook it half of
the required time on each side.

Pan broiling: Heat a frying pan very hot and grease it, by rubbing

with a little fat. Sear meat on both sides, then cook more slowly
until done. Season. Keep free from fat.

TIME TABLE FOR BROILING AND PAN BROILING

Kind of Meat: Time in Minutes:
Beef steaks - l-inch thick ..... Rare or medium, 8-10
| $.172~<ingh.....00°:; Rare or medium, 10-15
BIRCH: jie ES, Rare or medium , 18-25

Pose cheney TD icc wu ea Fe 8-10
Lamb chops, rib .....
Lom OF HO nics: ce, B10

Mutton chops 1l-inch thick ..... 15-20
Veal cutlets, very thin........ 6-8
CBOGS-. severe 606 ¢00deeGee ica UA

Sauteing or pan frying: Remove any extra fat and dip the meat in
crumbs, egg and crumbs again (or use a mixture or corn meal
and crumbs), cook 25 to 30 minutes in a small amount of fat ina
frying pan, browning first on one side then turning, seasoning
with salt and pepper, and browning on the other. Example:
breaded veal chops.

Tender Meat Cookery: Roasting: Skewer meat into shape, lay on
is